Sentences with phrase «much cheese keeps»

Sprinkle with a bit more mozzarella (less is more in this case — I find too much cheese keeps the crust from cooking properly) and bake in a hot oven until the crust is golden and the cheese melted and browned.

Not exact matches

I used to have a teacher who loved Cheese Wiz so much, he kept a tube at his desk.

It's a very aged cheese and will keep well - wrapped in the fridge much longer than young cheeses, like cheddar.

But just keep in mind that vegan cheese is pretty much junk food — most are made from processed oils, artificial flavourings and vegetable glycerin.

Keep in mind, if you use ghee, which is clarified butter, the recipe is no longer vegan, but still much better for you than regular cream cheese.

If, like someone else who posted, you don't like blue cheese (who doesn't like a good roquefort, I don't know, but I digress...), you can always substitute a quality, flavorful cheese (keep in mind that the recipe will get much of it's flavor from the cheese).

I squeezed the entire batch, not too much, then blended in food processor and the mixture was dry enough to add milk, cream, cheese or whatever, and keep a very thick consistency.

I tell them as a kid I didn't like macaroni and cheese much, but I kept trying it — that's what kids are supposed to do.

It doesn't require you to make any cheese sauces, and it certainly doesn't call for any of that neon processed cheese junk (I love a good helping of Rotel Dip as much as the next Southerner, but please keep that fake stuff away from my mac «n» cheese).

Most of the books recommended using skim milk, reduced - fat cheese, and avoiding butter, in a misguided attempt to keep women from gaining too much weight or to restrict saturated fat and cholesterol — oblivious to the fact that cholesterol and saturated fat are needed for brain development.

We have kept it to the heavy cream and cheeses as described but now I would love to add whole milk back into my diet it's something I grew up on and enjoy very much.

My broccoli - averse, meat and cheese loving Dad went back for seconds and kept commenting on how much he loved it!

Keep in mind that things like avocados, cheese, nuts all have carbs so you need to keep track of how much of that food you eat, it is really easy to have your carbs creep up on you without noticKeep in mind that things like avocados, cheese, nuts all have carbs so you need to keep track of how much of that food you eat, it is really easy to have your carbs creep up on you without notickeep track of how much of that food you eat, it is really easy to have your carbs creep up on you without noticing.

The resulting cheese depends on a number of factors including the balance of fat, protein and milk sugars in the milk which varies by animal (e.g. sheep milk is about 9 % fat and 5 % protein, whereas cow's milk has about 4 % fat and 3 % protein), the bacteria used, how the curds are processed, how long the cheese is kept before eating and how much water is left in the cheese (soft cheese contains over 45 % water, hard / semi-hard cheeses contain 30 - 45 % water, and dry hard cheeses such as Parmesan have less than 30 % moisture content).