Cheese - The book recipe calls
for sliced cheese, but I had block cheese, so I used that.
Since WWII, the trusty Swiss Army Knife ™ has been the go - to tool for soldiers, campers, fishermen, construction workers, even Hollywood Bowl goers (mainly for the corkscrew and
for slicing cheese: o).
Not exact matches
For example Bates said earlier versions of the pie had four little cups of
cheese per
slice, rather than two.
For an extra buck get the $ 6 ExtraMostBestest pizza topped with more than 50 pepperoni
slices swimming in a heaping helping of
cheese.
You can also use this bread to make hoagie or Cuban style rolls
for the legendary Cuban sandwiches which include
sliced roasted pork,
cheese, lettuce and pickles.
Just put the whole thing in the oven, bake
for 7 minutes and cut a
slice open when you serve it so the gooey melted
cheese oozes out — yum!
Remove, add 1/2
slice of mozzarella
cheese and return to oven
for 5 more minutes.
This will be a great sauce replacement
for cheese fondue that I also use to love... dip some bread, pretzels, veggies and apple
slices in it... yum!
My favorite pizza toppings are tender
slices of steak, onions, green peppers and mushrooms with provolone and American
cheeses on a provolone crust:) * Thanks *
for the giveaway!
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough
for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere
cheese 2 - 3 heirloom tomatoes,
sliced (I used 5 small ones) sprinkle of sea salt, pepper and dried thyme, or Provencal salt
I finally understood the virtues of a good grilled
cheese — the buttery toasted bread, the perfect ratio of bread to
cheese, even that critical diagonal
slice — it all combines to make
for one amazing sandwich.
But you can replicate the texture of salmon by using finely
sliced tomatoes, and the creamy cashew cream
cheese is a great sub
for the dairy stuff.
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4
slices provolone
cheese
Southern Cookbook, Matt and Ted Lee suggest that if you are going to use your pimento
cheese in grilled
cheese sandwiches or
for melting on a burger that you omit the mayonnaise and mold the
cheese into a block that you can cut
slices from in order to eliminate the grease factor.
I'm a bit of a traditionalist with tomatoes usually, but
for a special summer gathering, I will take a thin french loaf,
slice and grill it into little toasts, put a
slice of Roma tomato, Basil leaf (purple if you have it) a thin
slice of melting
cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices of onion and celery.
Loaded with fresh vegetables and herbs, this green grilled
cheese is layered with a dairy - free
sliced cheese that still melts and stretches
for edible vegan bliss.
For lunch yesterday, I brought a baked potato and on top I put leftover sloppy Jo's and a
slice of Alpine Lace Reduced Fat swiss
cheese.
1 boneless skinless chicken breast 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons
sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan
cheese 3 tablespoons Caesar dressing (
for the salad) 2 tablespoons Caesar dressing (
for inside the wrap) 2 large flour tortillas
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
1 9 - oz package Halloumi
cheese, cut crosswise into 8
slices 8 3 - inch triangles thinly
sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
sliced watermelon, about 3 / 8 - inch wide, preferably seedless
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
Sliced mint
for garnish Baby arugula
for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold,
for garnish
I usually cut the dogs in half and the
cheese slices in quarters to make the portions smaller (perfect
for kids).
As I was storing them in the fridge, it occurred to me that leftover grilled onions would be the perfect match
for two
slices of buttered bread and melty, gooey
cheese.
We swap the classic egg and
cheese combo
for crisp, tart apple
slices and sautéed spinach.
Cover with a
slice of
cheese, add a little more marina and broil
for 90 seconds or until the
cheese melts.
The apples sort of cut through that rich cream
cheese feel which means you don't get that feeling that maybe you just ate a bottle of elmer's glue that you sometimes get right after you eat a face size
slice of cheesecake that was meant
for more than two people.
This chopped salad has all of that going
for it and more with bosc pears,
sliced almonds, dried cranberries, couscous, feta
cheese, cucumbers, tomatoes, baby spinach and romaine tossed together in a honey mustard...
1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones
for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream
cheese together until they have integrated homogeneously 11) On each scone half, spread some cream
cheese and chive mixture, then place a couple of
slices of ham and
cheese on top, then top with more cream
cheese mixture and finally sprinkle with fresh chives
What I had in mind were simple cocktail snacks, and the menu included tomato and onion bruschetta; carrot and celery sticks with a delicious cream
cheese dip;
cheese and salami; and finally,
for the star of the meal, homemade scones topped with
slices of ham and
cheese, and finished with cream
cheese and freshly chopped chives.
Monterey Jack
cheese, shredded
Sliced green onions
for garnish, optional
1 medium zucchini, thinly
sliced 1 medium summer squash, thinly
sliced 1 orange bell pepper, thinly
sliced and deseeded 1 red bell pepper, thinly
sliced and deseeded 1 tablespoon olive oil plus more
for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta
cheese
My mods: added crushed red pepper because I love it, no celery, parmesan reggiano and asaigo
cheese because that's what I had, did a chicken stock / water mix because that's what I had, added half a zucchini, pieces thinly
sliced then quartered just
for fun
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream
cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel
for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Perfect to top a
slice of slightly toasted sourdough smeared with goat
cheese and maybe a spot of pesto — in fact that's exactly what my 16 year old son requested
for his birthday dinner in January (they froze fairly well, but not as good as freshly made).
Once fries are cooked and have cooled
for 1 - 2 minutes, layer them on large platter or two separate plates, top with black bean vegetarian chili mixture, then sprinkle with shredded
cheese -LCB- I used aged cheddar -RCB-, drizzle with sour cream, and garnish with
sliced avocado.
Recipe
for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan
cheese for serving
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3)
Slice baguette into thin
slices diagonally 4) Spread garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6) Toast bread
slices in pre-heated oven at 180 deg cel
for five minutes 7) Serve hot out of the oven with freshly grated
cheese (optional) Fresh garlic, parsley and butter:
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar
cheese, shredded 2 large tomatoes,
sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole
for serving
For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry
slices, some feta
cheese, pepitas and cilantro and
sliced serranos if desired.
After the chicken has cooled
for 5 minutes,
slice up each breast into thin strips and place on top of the
cheese.
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly
sliced red onion 6 oz halloumi
cheese,
sliced 2 tablespoons pistachios, shelled fresh thyme,
for garnish
For a nice surprise, I added a slice of cheese in the middle for half the batch when I was forming them into bal
For a nice surprise, I added a
slice of
cheese in the middle
for half the batch when I was forming them into bal
for half the batch when I was forming them into balls.
For serving: chevre, feta, or cotija
cheese, crumbled cilantro leaves lime wedges salsa 1 or 2 ripe avocados,
sliced sour cream or thick, whole milk yogurt
For garnishes you'll need a large leaf of Romaine lettuce, diced grape tomatoes,
sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar
cheese.
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian
cheeses: I used thinly
sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly
sliced salt and freshly ground black pepper fresh basil, chopped
for garnish
You can also substitute the mozzarella with Ricotta Salata (fresh ricotta) or Feta
cheese, and add some
sliced or slivered almonds
for crunch if you like.
If you are not on a healing diet that eliminates lactose, the Organic Valley Unprocessed American Singles Colby - Style
Cheese slices are better then other products called: American processed cheese slices, processed «cheese foods» and processed cheese products for the reasons stated by Organic Valle
Cheese slices are better then other products called: American processed
cheese slices, processed «cheese foods» and processed cheese products for the reasons stated by Organic Valle
cheese slices, processed «
cheese foods» and processed cheese products for the reasons stated by Organic Valle
cheese foods» and processed
cheese products for the reasons stated by Organic Valle
cheese products
for the reasons stated by Organic Valley FAQ:
INGREDIENTS 1 recipe pizza dough extra virgin olive oil,
for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan
cheese fresh basil, julienned
Let the
cheese cool down
for 5 minutes before serving with
slices of baguette bread or crackers.
I added some cracked red pepper to give it a bit more «bite», then I used mature cheddar
cheese slices instead of the tasteless processed
cheese, and
for the second can of tomatoes i used just the juice not the actual tomato (this
for picky husband who is not a tomato lover).
Remove from the oven and let the
cheese cool down
for 5 minutes before serving with
slices of baguette bread or crackers.