Sentences with phrase «cheese sticks using»

Yesterday I was looking at a recipe on Pinterest to make cheese sticks using wonton wrappers and I said to myself «I wish I had a recipe for GF wonton wrappers!»

Not exact matches

I counteracted the dryness by drizzling it with the lemon buttercream frosting (but I used 1 stick of butter & 8 oz cream cheese).

I keep sticks of butter in my freezer, so that by the time I use a box grater to grate the cheese, the butter is still super cold.»

I use this pastry dough for pizzas, cheese sticks, calzones, cinnamon rolls, pies, bagels and could...

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

Press sandwiches until golden brown and cheese has melted, 4 to 5 minutes (a non stick skillet can be used as well - just spray lightly with cooking spray and cook flipping half way through).

In Greece, they use a variety of interesting cheeses for this salad, but back home we're mostly stuck with feta, unless you happen to have a great Greek store in your «hood.

1/2 Stick butter 2 Cups Sharp Cheddar, shredded (I use white cheddar) 1 Can Cheddar Cheese soup (I use Campbell's) 1/2 tsp.

This easy oven baked recipe only uses a few ingredients to make cheese sticks which are perfect to serve as a party appetizer or snack!

Sandwiches on sticks using Nature's Own 100 % Whole Wheat Bread and Applegate Roasted Turkey and Muenster Cheese (and Kraft's Mayo on Big Sis»)

When I was a wee - one, my mom used to put cream cheese in celery sticks for me!

4 cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8 ounces grated cheddar cheese, we use cabot extra sharp cus it clear states that it's lactose free

Quiznos» menu includes items such as onion rings, waffle type French fries, and mozzarella cheese sticks, requiring the use of hoods and fryer equipment that are not required in Quiznos units in the United States.

I also took a cheese stick (sorrento or sargento) and but is into thirds then in half thick-wise and used 2 pieces per muffin instead of using the shredded cheese.

Spread out the sesame (and the cheese if using) on a large plate and roll each strip in it till well coated (press lightly while coating so that the seeds stick to it or else they will fall off once baked — however make sure to maintain the shape of the dough) 6.

Peanut butter (use any nut butter), banana and honey sandwich on a whole grain bagel thin, cheese stick, a clementine, sliced carrots and cherry tomatoes.

2 sticks (8 ounces) salted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained

I also use a little bit of cottage cheese in this mix because the ricotta is already so dry, and adding the shredded cheese doesn't add much moisture, so the cottage cheese gives your mix a little something to make it stick.

It was a loooooong week at work, and that always makes me crave childhood foods when I finally hit the weekend — mac and cheese, tomato soup, scrambled eggs, fish sticks... While there are some respectable frozen fish sticks on the market now, I prefer to make these, which I make using an extremely lazy breading method.

For example, I set the cheese stick in the flour with my left hand and coat it, I move it to the eggs and use my right hand to cover it thoroughly with the eggs — transfer it to the breadcrumbs and again using my left hand, I pick up the panko and pat it all over the surfaces and set it on the drying rack.

1 cup packed light - brown sugar 1 cup granulated sugar 2 sticks unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old - fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots - I chopped and used a mini processor) 1 cup raisins (I used 1/2 golden raisins and 1/2 currants) Cream cheese filling (recipe below)

Using a teaspoon, scoop cheese mixture into 1 / 2 - inch balls and form the balls around the bottom of the pretzel sticks.

After making this several times, the goat cheese version does not stick to the parchment paper and you can avoid using a chain saw to remove the crust from the paper after its baked.

I have made something very similar for a dip... Use one 8oz stick of cream cheese (softened), half a cup of the same buffalo sauce, half a cup of ranch dressing and one can of chicken (drained, and I always shred mine with a fork).

1 lb wide egg noodles, cooked and drained (I used whole wheat) 1 cup (2 sticks) butter, melted (I used only about 2 - 3 tablespons of Brummel & Brown) 1 pound cottage cheese (I used reduced fat) 2 cups light sour cream 1 tsp ground cinnamon 1 cup sugar (I used only a tiny bit, a few tablespoons) 2 tsp vanilla extract 6 eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained

Try dunking baked or fried chicken nuggets into our mustards, or use Panola Mustard as an unexpected dip for pretzels, cheese wedges and carrot sticks.

115 grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140 grams (about 1 cup) brown sugar 150 grams soft goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)

8 Tbsp (1 stick) butter 4 tsp cider vinegar 1/4 to 1 tsp cayenne pepper, or to taste ⅛ tsp garlic powder 4 to 8 Tbsp hot sauce, or to taste (Frank's is the brand used in Buffalo) Celery sticks Blue cheese dressing is served on the side for dipping, with celery

12 wonton wrappers 1 ounce string cheese (about 1 snack size stick) 1 ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch squares 2 ounces brie cheese, cut widthwise into 3 pieces 1 fresh jalapeno, seeds removed and thinly sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the size of skillet used)

I shredded up a batch of my dry - brined chicken and mixed it with some cream cheese and hot sauce (I stick with the basics and use Frank's).

FOR THE FROSTING 2 (8 - ounce) packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 4 cups powdered sugar (I used a little less) 1 teaspoon grated lemon peel (I added 1 tablespoon of lemon juice for more lemon flavor) 1 teaspoon vanilla extract

• Smoked almonds • Salted almonds • Toasted pecans • Mixed nuts • Spoonful of peanut butter • Cheese stick • Slice of deli ham / turkey • Hard - boiled egg • Coffee with cream and unsweetened baking cocoa and artificial sweetener (use whisk to combine cream / cocoa)

It is the cheese traditionally used on pizzas and to make fried cheese sticks.

If you buy cheese sticks, use a round, plastic container and store them upright in the container for easy access.

4) Witches» Broom Sticks, from Thrifty Jinxy Use GF pretzel sticks, cheese sticks and chives for this fun trSticks, from Thrifty Jinxy Use GF pretzel sticks, cheese sticks and chives for this fun trsticks, cheese sticks and chives for this fun trsticks and chives for this fun treat...

For the final touch, use a cheese stick and place it in one of the ice cream scoops.

Take three plastic bins and designate one for cold snacks (yogurt, cheese sticks, fruit, etc.), one for water, juice or milk boxes, and another for sandwich fixings (include condiments you typically use).

Both my boyfriend and I thought they tasted like mozzarella sticks, probably because of the crunchiness of the quesadilla and the excess of cheese that we used, but that was fine by us!

One problem I have is when I try to use cheese, fruit leather or «other» to write words, put eyes / faces on top of sandwiches, etc they seem to either 1) get jostled around and become sort of a non-factor or b) get stuck to the lid of the bento and become a non-factor.

Use glue to attach two googly eyes to the front of the cheese stick.

I used to love fried cheese sticks in high school and college and would even just order these as my meal in restaurants.

Ref question below, I made another cheesecake recipe using «light» soft cheese and had trouble with it not setting, so would advise to stick to full fat.

Cheese and pineapple on a stick gets a totally tropical transformation - use watermelon and mango and sprinkle with poppyseeds

So if you have 2eggs scrambled with i slice cheese and on bread with 1 slice deli ham and a glass of milk (2 %) you already have used 4 meats, 2 starch, and 1 dairy on the pyramid scale... The trick to success is to plan each meal for the day and stick to it!

We have always recommended using the immersion [stick or wand like] mixer for the Flax Seed Oil and Cottage Cheese.

Blend the gjetost cheese with a stick blender to enhance creaminess and serve warm immediately as a pasta sauce or pour into containers to refrigerate for later use.

Use a slice of deli meat to roll up a stick of cheese and add in some pickles or sauerkraut (preferably fermented and homemade), onions, a little squirt of mustard and mayo.

I stick to a simple routine that includes protein at every meal: lactose free yogurt or oatmeal or eggs for breakfast, lunch: a salad with whatever greens I have plus cheese, nuts and any leftover protein (steak, turkey meat, etc) and use basil, olive oil and salt for a dressing.

2) Using a blender or food processor, pulse ONE stick of string cheese until it is in crumbles.

Definitely makes me ponder some more variations, like perhaps sticking some poblanos in there and using cotija cheese instead of feta!