Pour
the warm cheese mixture into the pan and let it cool.
Not exact matches
Fill it with a sweetened cream
cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until
warmed through.
Spread it with a thin layer of ricotta
cheese and then top that with a generous helping of the squash
mixture — it should be
warm, but not hot.
Add the cream
cheese,
warm it up and stir it in to the butter
mixture.
Pour cream
cheese mixture over
warm crust.
Add the
mixture to the skillet, cooking until it is
warm and slightly thickened, then stir in the half & half and Parmesan
cheese.
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.
Fill 6
warmed tortillas with 2 tablespoons
cheese mixture, roll up and lay evenly on bottom of dish.
To Serve:
Warm nachos in 375 °F oven to melt
cheese mixture (5 minutes).
Puree
mixture until very smooth, and transfer
cheese sauce to a large sauce pan
warmed at medium - low heat.
Place the pear puree in your baby's bowl and top with the cream
cheese mixture (this dish is best served when the pear is still
warm).
While crust is still
warm, but not hot, spread cream
cheese mixture in bottom of crust.
Add gelatin to the
warm coconut milk and stir until fully dissolved.Pour this into the
cheese mixture and resume mixing until it's well incorporated.
Shells from the heavens is probably all you really need to know but in case you'd like a little more information, these are al dente pasta shells stuffed with a creamy - delicious
mixture of cottage
cheese and spinach smothered in a
warming marinara sauce and topped with fresh chopped basil (so we can pretend that it's spring).