Sentences with phrase «very soft cheese»

Regarding the Camembert, that would be a no - go as it is a very soft cheese and deemed a liquid.

This cheese that they serve on the menu is actually very soft cheese, almost like cream cheese, so the children smear it on bread.

Not exact matches

For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs

Burrata is a very fresh and soft Italian cheese which is made from a thin skin of mozzarella filled with mozzarella curds and fresh cream.

It's very sweet and rich, so it's the perfect thing to go with a soft goat cheese.

Make sure the cream cheese is very soft, to ensure a smooth icing.

They came out with very soft and gentle cheese filling.

Then to make the peanut butter cheesecake first we beat the cream cheese til it's very soft.

The high ratio of butter to cream cheese creates a very soft and fluffy frosting which still holds it shape when piped.

1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste

To avoid lumps make sure the butter and cream cheese are very soft.

Fresh blueberries in the cupcakes and more fresh on top for garnish, go very well with soft and smooth cream cheese frosting.

1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

this cheese is really interesting — it's soft and creamy, with a very distinctive wasabi flavor.

i don't understand why it's so much creamier than other recipes i've tried, because the method is very similar... i think it must be that little bit of cream cheese... it makes it SO soft and amazing!

In a small bowl, heat cream cheese for about a minute in the microwave or until very soft and stir - able.

Microwave cream cheese for 30 - 45 seconds until very soft.

Cover the pot with foil, transfer to the oven, and cook until the garlic turns a nutty brown and is very soft (think cream cheese), about 45 minutes.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Honey Frosting 1/2 cup (1 stick) unsalted butter, very soft 1 bar (8 ounces) regular (or reduced - fat) cream cheese, very soft 1/4 cup honey

And it's very easy to make: just stuff soft, baguette - like bread with roast pork, Swiss cheese, and dill pickles, and griddle until crisp and melty.

For milk there was only «fair» agreement (κ = 0 · 33; 95 % CI 0 · 20, 0 · 45; P < 0 · 001); however, for soft cheese there was «very good» agreement (κ = 0 · 84; 95 % CI 0 · 75, 0 · 92; P < 0 · 001).

Favorite cheesy holiday appetizers — I make some very unique cheese balls using many different types of soft cheeses.

There was «fair» agreement for milk (κ = 0 · 33; 95 % CI 0 · 20, 0 · 45; P < 0 · 001) and «very good» agreement for soft cheese (κ = 0 · 84; 95 % CI 0 · 75, 0 · 92; P < 0 · 001).

Meanwhile, in a small bowl, microwave cream cheese 30 seconds or until very soft.

1 cup uncooked Pear Barley (boil it with 3.5 cups water, until all water is absorbed, make sure it is nice and soft for baby, if not add more water) a little onion (a thin slice, chopped very fine).5 — 1 tsp minced garlic (adjust to personal taste, my baby loves garlic) 10 mushrooms, chopped fine a handful of spinach or field greens, chopped a sprinkle of cheese of your choice (more if you are trying to add calories in diet) a splash of olive oil

You want your cheese mixture to be very soft and mixable.

Most pregnant women are aware of the advice to quit smoking, avoid alcohol, and wholeheartedly fear soft cheese in all its forms, but we hear very little official public health advice about stress during pregnancy.

You will need 4 small, whole pumpkins or winter squash 50g salted butter, very soft a handful sage leaves 375 ml dry white wine 150 ml milk 400g Gruyere cheese, grated 2 tbsp plain flour or cornflour (to make this gluten - free) Crusty bread, warmed through to serve