Cheese Recipes

[b-man]

Macaroni and Cheese with Grilled Mushrooms

Yield: 4-6 servings.

Set up your grill for direct/medium heat

Ingredients:

½ pound button mushrooms, stems removed
¼ cup extra-virgin olive oil
2 tsp minced garlic
2 tsp finely chopped fresh thyme leaves
Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons flour
2-1/2 cups whole milk
1-1/2 cups grated sharp Cheddar cheese
1 pound elbow macaroni
1/3 cup breadcrumbs

Place the mushrooms in a medium bowl. Add the olive oil, garlic and thyme. Season with salt and pepper to taste. Toss the mushrooms to coat them evenly. Grill over direct/medium heat using a perforated vegetable grate, 4 to 6 minutes, turning occasionally. Place the mushrooms in a food processor and process until finely chopped.

In a medium saucepan over medium heat, melt the butter. Add the flour, stir and cook until the mixture browns, about 5 minutes, stirring occasionally. Raise the heat to high. Add ½ cup of the milk, whisking constantly. When the mixture comes to a boil, add the rest of the milk and whisk occasionally. When the mixture comes to a second boil, add the mushrooms, lower the heat, and simmer for about 5 minutes. Remove the pan from the heat and add the cheese. Stir to combine.

In a large pot of boiling salted water, cook the macaroni until it is almost done but still slightly undercooked (see package for recommended times).

Drain the macaroni; pour it into a 3-quart, heavy-gauge metal baking pan. Pour the cheese mixture over the top. Season with salt and pepper to taste. Stir to evenly distribute the ingredients. Sprinkle breadcrumbs in a thin layer over the top. Cook over direct/medium heat until the breadcrumbs turn brown and the cheese mixture is bubbling (15 to 20 minutes), stirring once or twice to prevent scorching on the bottom. Remove the hot dish from the grill with potholders or oven mitts. Allow to rest for about 5 minutes. Serve.

B-man

[b-man]

Grilled Cheese Potatoes

Yield: 4 servings.

Ingredients:

1 to 2 teaspoons vegetable oil
8 unpeeled red potatoes, cut into cubes 1 large red onion, finely chopped
½ cup butter, chopped
½ cup shredded Swiss cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
Salt and pepper to taste

Brush large sheer heavy-duty foil with oil.

Place potatoes and onion in center of foil.

Add butter, Swiss cheese, Parmesan cheese, garlic powder, salt and pepper; mix gently.

Fold and seal foil; double wrap with heavy-duty foil.

Grill over hot coals for 25 minutes per side.

B-man

[b-man]

21’s Century Mac ‘n’ Cheese

Serves 4 and doubles easily.

Ingredients:

1/2 pound (2 cups) raw elbow or penne pasta, cooked and drained
1 large egg
1 cup milk
1 small clove garlic
3/4 medium onion, coarsely chopped
1 generous cup (5 ounces) shredded good-quality, extra-sharp cheddar
5 ounces cream cheese, crumbled
2/3 cup (3 ounces) shredded Gruyere cheese
Generous 1/8 teaspoon each hot red pepper flakes, salt and freshly ground black pepper
Generous 1/4 teaspoon sweet Hungarian paprika
3 tablespoons unsalted butter
12 saltines, coarsely crumbled

Preheat oven to 350. Butter a shallow 1-1/2-quart baking dish, and add cooked macaroni.

In a blender or food processor, combine egg, milk and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt and paprika, and blend 10 seconds. Turn into baking dish, folding into the macaroni. Casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point.

To bake, bring casserole close to room temperature. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole.

Bake about 20 to 25 minutes, or until thick yet creamy. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve.

Variations …

For nontraditional but very good macaroni and cheese, add any of the following seasonings in combination or alone:

1/3 cup diced red or yellow peppers
1 to 2 tablespoons minced fresh chilies
1/3 cup chopped salami
1/3 cup diced ham, or chicken
1/2 cup diced smoked meats or poultry

B-man

[b-man]

Olive-Cheese Balls

These tasty four-ingredient morsels continue to be a party favorite!

Ingredients:

2 cups shredded sharp natural Cheddar cheese (8 ounces)
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
48 small pimiento-stuffed olives, drained and patted dry

1. Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)

2. Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.

3. Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown.

---

Tip
To make ahead, place unbaked olive-cheese balls on ungreased cookie sheet. Freeze at least 2 hours until firm. Place balls in plastic freezer bags. Seal, label and freeze up to 3 months. Heat oven to 400ºF. Place cheese balls 2 inches apart on ungreased cookie sheet. Bake about 20 minutes or until hot.

B-man

[b-man]

Grilled Cheese, Diner Style

The mayonaise in place of the butter makes the bread toast evenly and gives a similar yet different taste.

2 slices bread
1 slice American cheese
1 tablespoon mayonnaise

Heat a small skillet to medium.

Using a butter knife, spread half of mayonaise onto one slice of the bread, place mayo side down in the skillet. Top with cheese.

Spread remaining mayonaise onto second slice of bread and place mayonaise side up on top of cheese.

Cook 3 minutes, or until bread is toasty brown, turn and repeat.

Note: Miracle whip does not work for this, as the sugar in it tends to burn.

B-man

[b-man]

Tuna Cheese Spread

This is really delicious, especially if you are low-carbing it. It’s a great alternative to “plain” tuna salad. Can be used as a dip for celery sticks, spread on celery stalks, or stuffed in cherry tomatoes. Prep time does not include chill time, since you can leave it in the fridge for longer than the one hour mentioned in the recipe.

Ingredients:

1 (8 ounces) package cream cheese
1 (6.5 ounces) can tuna
3-4 tablespoons mayonnaise
1/2-1 tablespoon lemon juice
3/4 teaspoon curry powder
1 dash salt
2 green onions, finely sliced

Soften the cream cheese for about 1 hour.
(I usually just give it a whirl in the microwave for about 20 seconds)

Drain the tuna, mash with a fork.

Combine the cream cheese, tuna and mayo. Add the lemon juice, curry and salt. Mix well. Add the onions and stir to blend.

Chill for 1 hour for the flavors to blend.

B-man

[b-man]

Salmon Cream Cheese Spread

Ingredients:

1 can (3 oz. or so) salmon, drained
1/4 cup light cream cheese
1/4 cup low fat sour cream or plain nonfat yogurt
2 tablespoons chopped green onion or chives
1 teaspoon dried dill weed
1 teaspoon vinegar
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper

Blend all ingredients together in a small bowl. Cover and chill until ready to serve.

This is great on bagels and crackers.

B-man

[b-man]

“Elvis’ Special Recipe Cheeseburger Meatloaf”

… Rumour has it that this was Elvis Presley’s personal favorite meatloaf. I can’t attest to that…but it is good.

Ingredients:

1 lb ground beef
1 tsp house seasoning (see recipe below)
1 medium onion (chopped)
1 medium bell pepper (chopped)
1 cup grated cheddar cheese
2 tbsp worcestershire sauce
1/2 cup sour cream
1 cup crushed ritz crackers
1 tsp lawry’s seasoned salt
2 slices white bread

house seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

mix ingredients together and store in an airtight container for up to 6 months. makes 1 1/2 cups.

pre-heat oven to 350F.

mix all ingredients together, except bread slices. shape into loaf. line a 1 1/2 quart loaf pan with the bread slices. place meatloaf on top (bread soaks up grease, and should be thrown away after meatloaf is done)

note
instead of actually watching the oven time, i just use a meat thermometer intermittently until the center of the loaf reaches about 160F.

special cheese sauce for meatloaf (optional):

1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 1/2 cups grated cheddar
chopped onions, optional
1 bunch fresh parsley leaves, chopped, optional

heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table.

enjoy !

B-man

[b-man]

Cheeseburger Bites

Ingredients:

1 egg wolk, beaten
1/2 lb. lean ground beef
2 tablespoons grated onions
1/2 teaspoon salt
1 dash pepper
6 slices bread
2 cups cheddar cheese, cut into cubes

In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crust from bread; roll flat and cut into 1½ inch rounds.

Place meatballs on bread rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on baking sheet.

Broil in preheated oven about 5 inches from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired.

B-man

[b-man]

Mexican Broccoli-Cheese Soup

2 (10 ounces) packages frozen chopped broccoli
2 cans cream of mushroom soup
5-1/4 cups milk
1 pound Velveeta Mexican cheese

Mix all ingredients and place in a crock pot on low for 6 to 8 hours
until broccoli is tender and cheese is smooth. Serving 8-10.

Enjoy!

B-man

[b-man]

Crockpot Cheese Dip

Easy to do & delicious.

Ingredients:

1 lb hamburger
1 (2 lb) box Velveeta cheese
1 (32 ounce) jar salsa (Your favorite.)
1 (8 ounce) container sour cream

3 hours 10 minutes total (approx.) … 10 mins prep

Brown hamburger,cook till done. Drain fat (if any) Cut cheese into small chunks.
Mix hamburger and all remaining ingredients in a crockpot.
Turn on low and warm for 3 hrs.

When thoroughly warmed through serve with your favorite tortilla chips,toasted or grilled bread, corn chips, bagel chips, or whatever you like.

B-man

[b-man]

Cheese Enchiladas

Cheese enchiladas the way they should be. Full of cheese!!

Ingredients:

1 (8 ounce) can enchilada sauce
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
1/4 cup water
1 large onion, diced
1 can olives, sliced (optional)
10 ounces monterey jack cheese
10 ounces cheddar cheese
12-15 corn tortillas

4-6 servings

In a wide shallow bowl, mix Enchilada Sauce, Tomato Sauce and Chili Powder and water. Set aside.

Shred both cheeses and mix together in a bowl.

Warm a skillet with oil just covering bottom of skillet.
Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).

Dip heated tortilla in the sauce and then slide into a square or rectangular shaped cassarole dish.

Fill tortilla with olives, onion and cheese.
hint: Line everything up in bowls close to the stove by the baking dish so that everything is in one place; When you think you have added enough filling, add a little more.

Repeat process stacking each new enchilada next to the previous one until dish is full.

Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions& olives.

Bake at 350 degrees for 10 minutes.

B-man

[b-man]

Cheese Straws

These are old fashioned cheese straws…they are great munchies.

Ingredients:

1 lb sharp cheddar cheese
1 cup butter
2 cups plain flour
10 ounces extra-sharp cheddar cheese (I use Cracker Barrel Brand)
1/4 teaspoon cayenne pepper

Grate cheese, add butter and allow butter and cheese to reach room temp.

Add cayenne pepper (careful its hot) and flour, and work together with hands until well blended.

Put dough through a cookie press in desired shapes and bake on ungreased cookie sheet at 375 F degrees for 10-12 minutes.

B-man

[b-man]

Cheese Fondue II

Special equipment: a fondue pot

Ingredients:

1 clove garlic, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch (cherry brandy)
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb gruyere, coarsely grated (2 cups)

Accompaniment:
cubes French bread, on fondue forks or long wooden skewers

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.

Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).

Stir cornstarch mixture again and stir into fondue.
Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.

note: This is the classic and always-delicious Swiss fondue recipe. Other Swiss cheeses can be substituted, if necessary. But beware of inexpensive domestic Swiss cheeses. The result is likely to be rubbery. For a lighter fondue try including some Danish Havarti in the cheese mix.
If you have the time and instead of mixing the cornstarch in the kirsch, put it in a large plastic bag or tupperware container with the cheese and shake. This makes the melting of the cheese much less likely to ball up. If the melting cheese just isn’t getting smooth, try adding a touch of lemon juice–the acid cuts the proteins and prevents balling (if this happens, next time use a drier, more acidic wine). Blanched veggies, such as cauliflower or carrots, are also good as dippers

[b-man]

Ham and Cheese Strata

This is yummy comfort food and a great way to use up leftover ham. Great for a breakfast bake…or anytime.

Ingredients:
.
18 slices of thin sandwich bread
12 slices American cheese
6 green onions, thinly sliced
1/2 lb finely chopped cooked ham (2 C. loosely packed)
6 eggs, slightly beaten
2 1/2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
6 slices tomatoes
2 tablespoons minced parsley

1 hour 50 minutes total (approx.) … 20 mins prep

Place 6 slices of the bread in a 13"x9" inch baking pan or dish.
Top with 6 cheese slices, half of the onions, and half of the ham.
Top with 6 slices of bread, 6 slices of cheese and remaining onions and ham.

Top with 6 slices of bread.

Combine eggs, milk and seasonings.
Pour over the strata, cover with plastic wrap and refrigerate for 6 hours or overnight.

Bake at 300° for 1 1/2 hours.

Top each cheese stack with a tomato slice during the last 20 minutes in the oven.

B-man

[b-man]

Cheese Danish

Great dessert or breakfast treat.

Ingredients:

2 packages crescent rolls
2 (8 ounce) packages cream cheese
1 cup sugar
1/2 cup butter
cinnamon and sugar, to sprinkle on top

Makes:24
40 minutes total (approx.) … 10 mins prep

Grease bottom of 13 X 9 glass baking dish with butter.

Roll out 1 pkg crescent rolls along bottom of baking dish.
Mix 2 pkgs cream cheese and 1 cup sugar until well blended.
Spread mixture over layer of crescent rolls.
Cover with second pkg of crescent rolls.

Melt 1 stick butter and pour on top of danish, sprinkle with cinnamon sugar.

Bake@ 350 for 30 minutes until golden brown on top.
Let sit about an hour for the cream cheese to set, before serving.

I think it is best to make the day before and let it sit in the fridge overnight.

Pop it in the oven for 15 minutes or so before serving to warm through.

B-man

[b-man]

Cheese Blintzes

These are soooooo good. Not something for everyday (well, actually, they CAN be made and frozen, so why not everyday?

Batter
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup milk
4 large eggs, beaten lightly
1 teaspoon butter

Filling
1 1/2 cups farmer cheese or ricotta cheese
1 lb cream cheese, softened
2 large egg yolks
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
1 1/2 teaspoons grated lemons, zest of
1/4 cup butter
2 cups sour cream
cherry preserves or blueberry preserves

20 blintzes

For batter: Combine flour, sugar and salt.
Whisk in milk, a little at a time, and whisk in eggs until batter is smooth.
In a 7 inch non-stick pan, melt butter over moderately-high heat.
Half fill a ¼ cup measure with the batter and, off the heat, pour the batter into the pan.
Tilt and rotate pan quickly so that batter covers bottom in a thin layer and return any excess back into the bowl.
Return pan to heat, loosen edge of blintz with a spatula, and cook until underside is browned lightly.
Turn and brown other side.
Repeat, using up all of batter.

For filling: Combine farmer’s cheese, cream cheese and yolks until almost smooth and beat in sugar, salt, vanilla and lemon zest.
Spoon 2 tblsps of filling onto blintz; fold in 2 sides and roll up to enclose filling. Put seam side down on a baking sheet.

Repeat, using up all of crepes and filling.
(blintzes can be made ahead and frozen at this point. Thaw and proceed with recipe.) In each of 2 large skillets, melt 2 tblsps of the butter over moderately-high heat, add blintzes and cook for 2 minutes.

Turn carefully and cook until golden and heated through.
Transfer to a heated platter and serve with sour cream and cherry preserves.

B-man

[skyEyz_7]

Bleu Cheese, Pecan & Sweet Wine Spread

1 lb. Stilton Bleu cheese or other stong bleu cheese, crumbled
1 stick sweet cream unsalted butter, softened
1/2 cup Port wine or 1/2 cup merlot simmered with 1 cup sugar unitl dissolved
2 cups chopped pecans

Combine and mix cheese, butter and wine mix in food processor until smooth. Add pecans, pulsing until just blended. Serve with crackers, Melba toast or Crostini.

[skyEyz_7]

Boursin Cheese Corncakes

3 cups cooked corn kernels

2 eggs, beaten

1/2 cup all purpose flour

1/2 cup buttermilk

1/2 tsp. baking soda

Salt and pepper to taste

6 oz. of Boursin cheese

Butter for frying

Chopped chives for garnish

In a bowl combine the corn, eggs, flour, buttermilk, baking soda and salt and pepper. Mix well.

Melt some butter in a large skillet and begin to fry some of the batter just as you would pancakes. Pour slowly and make one at a time. You will have enough batter to make 4-5" rounds. Dollop some boursin cheese into the middle and continue to cook until corn cakes are firm. About 4 minutes. Fold over and serve.

[skyEyz_7]

Pear & Brie Pastry Minis

10 miniature pears (or 3 regular size)

1 sheet pre-made puff pastry

2 oz. brie cheese, cut into small pieces

Pre-heat oven to 400F and grease a 9 degrees baking sheet.

Peel pears using downward strokes from the top to the bottom. Depending on their size, cut into halves or quarters lengthwise. Aim for bite-sized pieces, (if using regular pears, you may need to do a little more paring down if you intend to make minis). Remove the seeds using a melon scoop. Put the puff pastry on a lightly floured surface and put the pear pieces on it and trace around each one with a sharp knife, leaving a 1/8” lip around it. Place the individual pastries on the baking sheet and bake 15 minutes. Directly out of the oven, put a small piece of the cheese on top and serve immediately. The brie will melt to make a glaze over the top of the pear.