Reduce heat to low and add 1/2
cup cheese at a time, stirring until each 1/2 cup is melted before adding the next.
Not exact matches
Pinotage is really not my
cup of wine, but the Paul Cluver Late Harvest Riesling is a revelation, a wonderful sweet wine which would be ideal for serving
at the end of a festive meal with the pudding or
cheese.
• Preheat oven 350 degrees • Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs butter & 3/4
cup shredded
cheese • Salt / pepper to taste • Stir to coat • Pour into buttered 8 × 10 baking pan • Cover with additional 3/4
cup raw cheddar • Bake
at 350 degrees until
cheese is melted (about 20 minutes)
Add the shredded
cheese, 1/4
cup at a time, mixing after each addition until the
cheese has melted.
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs,
at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream
cheese frosting: 6 oz cream
cheese,
at room temperature 6 Tbsp unsalted butter,
at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter
at room temperature 1 8 oz block cream
cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
For the Roasted Strawberry Cream Filling: 2
cups strawberries, plus 5 - 7 for garnish 2 tablespoons white granulated sugar 1
cup heavy cream 8 oz cream
cheese,
at room temperature 1/3
cup honey
CREAM
CHEESE FROSTING4 ounces cream cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and b
CHEESE FROSTING4 ounces cream
cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and b
cheese2 tablespoon butter,
at room temperature1 and 1/2
cups confectioners» sugar1 / 4
cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream
cheese and b
cheese and butter.
For the Cheesecake: 32 ounces cream
cheese,
at room temperature 3/4
cup granulated sugar 1/2
cup light brown sugar 2
cups (about a 15 - oz can) canned pumpkin 4 eggs,
at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
for the cinnamon cream
cheese frosting: 12 oz cream
cheese, cold 6 tbsp unsalted butter,
at room temperature 1 tbsp vanilla extract 4
cups powdered sugar 1 tsp cinnamon
6 oz cream
cheese,
at room temperature 3 tbsp unsalted butter,
at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2
cups sifted confectioners» sugar
For the middle (
cheese) layer: ingredients: 1
cup raw cashews, soaked in water for
at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2
cup (250 ml) of heavy cream - salt & pepper to taste - 1
cup (128g) of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (
at room temperature)-1 egg (
at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan
cheese, finely grated
for the frosting: ○ 150g butter, softened
at room temperature ○ 180 — 200g (1 1/4 — 1 1/2
cups) powdered sugar, sifted ○ 200g cream
cheese, cold (or substitute with vegan cream
cheese)
Add a layer of vegan
cheese (add
at least a
cup of
cheese, more if you want).
3
cups powdered sugar 1/2
cup unsalted butter,
at room temperature 8 ounces cream
cheese,
at room temperature 3 TBSP maple syrup 1 tsp vanilla
Maple Frosting 6 oz cream
cheese,
at room temperature 3 tbsp unsalted butter,
at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2
cups sifted confectioners» sugar 1/2
cup coarsely chopped Heath bars, for serving (2 1.4 - ounce bars)
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream
cheese,
at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Pin It 12 slices white sandwich bread 1/2 pint fresh strawberries 4 oz cream
cheese 1/4
cup powdered sugar (icing sugar) 2 large eggs 2 Tbsp milk 3 tsp granulated sugar, divided 1/4 tsp cinnamon See more
at sugarapron.com
Frosting: (measurements are approximate) 3 tablespoons vegan cream
cheese,
at room temperature 3 tablespoons vegan butter (I like Earth Balance),
at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1
cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)
The cream of chicken doesn't sound weird
at all You can also use 4oz of cream
cheese and 1
cup of milk if you don't have the cream of ANY soup on hand XO
Begin to add the stock, about 1/2
cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley, grated
cheese and taste for salt & pepper.
cream
cheese,
at room temperature 1/3
cup sugar 2 Tbs.
1 spaghetti squash (bake 30 - 35 minutes
at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1
cup crushed tomatoes 1/4
cup heavy cream grated pecorino romano
cheese
2oz cream
cheese 2oz grated parmesan
cheese 1
cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd
at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)
Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch of rapini (broccoli rabe), washed and chopped, 2 - 3
cups 2 garlic cloves, minced 2 oz pancetta, diced zest and juice of half a lemon 1/2
cup whipping cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan
cheese plus more
at the table 1 tsp olive oil
The Cream
Cheese Pasty 3 sticks (12 ounces) unsalted butter at room temperature 12 ounces cream cheese at room temperature 1/2 tsp salt 3 cups unbleached all - purpose
Cheese Pasty 3 sticks (12 ounces) unsalted butter
at room temperature 12 ounces cream
cheese at room temperature 1/2 tsp salt 3 cups unbleached all - purpose
cheese at room temperature 1/2 tsp salt 3
cups unbleached all - purpose flour
Step 5: Top pasta with remaining 1/2
cup of
cheese and bake uncovered
at 350 degrees for 15 minutes, or until
cheese is perfectly melted.
Cheesecake Filling 1
cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream
cheese,
at room temperature 4 oz (1/2
cup) mascarpone
cheese,
at room temperature 4 tablespoons all purpose flour, divided 3/4
cup wildflower honey 3 large eggs,
at room temperature 4 oz (1/2
cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract
3 oz cream
cheese,
at room temperature 5 oz, mascarpone
cheese,
at room temperature 1 1/2
cups unsalted butter,
at room temperature 3 tsp vanilla extract, divided 6 eggs 2
cups granulated sugar 1
cup powdered sugar 3
cups cake flour pinch of salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
1 tablespoon unsalted butter, melted 3 tablespoons graham cracker crumbs 2 pounds Philadelphia cream
cheese (4 bricks),
at room temperature 1
cup sugar 4 large eggs 1 teaspoon lemon zest 3 teaspoons vanilla extract 1/4
cup heavy cream 1/4
cup sour cream
Since the filing was a little bit soft from the vegan cream
cheese (it's oozier
at room temp than regular cream
cheese), I added a heaping tablespoon more peanut butter and a little more than a
cup more powdered sugar and that did the trick for me!
Cheesecake: Two 8 - ounce packages cream
cheese,
at room temperature 2/3
cup granulated white sugar pinch of salt 2 large eggs 1/3
cup sour cream 1/3
cup heavy whipping cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired
Frosting: Two 8 - ounce packages cream
cheese,
at room temperature 1/2
cup unsalted butter,
at room temperature One 7 - ounce jar marshmallow creme 1
cup powdered sugar a few drops of green food coloring, if desired
Any time you need
at least a third of a
cup of grated hard
cheese, whether for Artichoke Dip or Sun - Dried Tomato Pesto, I recommend putting down the grater and grinding cubes of Parmesan in your mini prep.
Icing: 1/8
cup butter 1/2 package of cream
cheese at room temperature 1/2 lb.
Nate and I both went straight for my chili
at the church event because we knew it was delicious and didn't want to take our chances Plus with only 1/2
cup of
cheese and 1/2
cup of sour cream (and I used fat free) mixed in we knew it wouldn't be too unhealthy either.
Combine 1
cup powdered sugar, butter,
cheese, and vanilla in a large bowl; beat with a mixer
at medium speed until light and fluffy (about 4 minutes).
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream
cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast
at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Ingredients Cake: Frosting: 8 oz cream
cheese,
at room temperature6 Tbsp unsalted butter, room temp2 1/2
cups of confectioners» sugar1 teaspoon vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350 °F.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped /
At least 6 cloves of garlic, minced / Parmigiano - reggiano
cheese rinds — scrape away the waxy residue / 1
cup fresh cranberry beans, shelled / 4
cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano
cheese / Burrata
cheese (optional, but I had some on hand).
«We also process
cheese into single - serving pouches or
cups, and that requires a special skill just in terms of processing as well as filling, and that's also something we're very good
at doing,» he maintains.
Coconut - Cilantro Cream
Cheese 1
cup meat of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for
at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs of your choice — chopped
Tofu ricotta (see recipe below)
Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (
at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste
Cheese sauce 1
cup of water 1/4
cup roasted red peppers 1/4
cup raw almonds 1/4
cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Beat 1 1/2
cups sugar, margarine, vanilla, and cream
cheese at medium speed of a mixer until well - blended (about 4 minutes).
1/2
cup mild goat
cheese at room temperature (I use Laura Chenel's Chevre) 1/2
cup sour cream 1/2
cup mayonnaise 1/2
cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
Cooked the beans in water half way — drained (not rinsed) added the 8
cups of water and the other ingredients all
at once, and added pepper, a big chunk of ham, and two more chunky pieces of parmesean
cheese.
2 to 4 ounces Garlicky Greengo 1/4
cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija
cheese Mix together, refrigerate for
at least 1 hour then slather on your roasted or grilled corn on the cobb.
Then add the grated cheddar
cheese, one
cup at a time, stirring until the
cheese is melted and incorporated in the mixture before adding the next
cup.
16 ounces cream
cheese 4 tablespoons unsalted butter,
at room temperature 1 to 1 1/2
cups confectioners» sugar