Highest Rated
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(5 out of 5) - Preserved Figs (5 out of 5)
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- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Mushrooms With Cheese
Remove stems from mushroom caps; chop stems into small pieces and put into a large bowl.
Add remaining ingredients and mix together with your hands so that the mixture sticks together.
If mixture is too dry, add another beaten egg.
Place mushroom caps in heavy baking pan and fill each cap with a mound of mushroom mixture.
Use leftover mixture to cover mushrooms already stuffed.
Cover pan and bake at 350 for about 30 minutes or until cheese is bubbling.
Serve immediately.
Stuffed Holiday Cheese
Cut thin slice off top of each cheese.
Using curned grapefruit knife or metal spoon, scoop out center of cheese, leaving red wax-covered shell about 1/4 inch in diameter.
Shred cheese; combine with sour cream, blue cheese and mustard; beat until well blended.
Spoon into cheese shell; sprinkle with paprika.
Serve with assorted crackers.
Stuffed Green Peppers With Cheese
Cut tops from green peppers; discard seeds and membranes.
Chop enough of the tops to make 1/4 cup, set aside.
Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt.
In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
Drain off excess fat.
Add undrained tomatoes, uncooked rice, water, salt, worchestershire, and a dash of pepper.
Bring to boiling, reduce heat.
Cover and simmer about 20 minutes or till rice is tender.
Stir in cheese.
Stuff peppers with meat mixture.
Place in a 10×6x2 baking dish.
Bake, covered in a 350 degree oven for 30 minutes.
We had these not too long ago and we both decided that they needed a little more seasoning.
We put a little hot pepper sauce on them and they were much better.
I would probably include 2 teaspoons in the meat mix the next time.
Stuffed Creamery Potatoes With Cheddar Cheese
Cut potatoes in half and using a melon ball scoop, scoop out a round hole approximately 3/4- inch.
Carefully cook the potatoes in gently boiling water.
When cooked approximately 12 minutes, cool in cold water.
Drain and set aside.
Fill the potatoes with cheddar cheese mixture.
Bake in 375 degree oven until cheese melts, approximately 10 to 12 minutes.
Stuffed Cheese
Brown ground beef; drain.
Stir in green chilies, olives, tomato, chili powder, salt and garlic powder.
Let simmer 20 minutes.
Using a spoon, hollow out the cheese, leaving a shell 1/2 inch thick.
Reserve scooped-out cheese for another use.
Brush outside of cheese with oil.
Fill cheese shell with meat mixture.
Place in a close-fitting casserole dish.
Bake uncovered in 350 degree oven for 10 minutes or until cheese begins to melt and is soft.
Spoon salsa over and serve with tortilla chips for dipping.
Notes: a spectacular appetizer for super bowl parties or other sports extravaganzas.
Stuffed Cottage Cheese Sandwiches
Servings: 12 make 12 mini-sandwiches using french bread and cottage cheese.
Separate.
Eggs, beat yolks with sugar until thick.
Add vanilla, grated nutmeg, and milk.
Beat whites to soft peak with a pinch of salt and fold into yolk.
Mixture.
Dip sandwiches into batter and brown on both sides in 4 to 6.
Tablespoons unsalted butter.
Strudel Filling - Cheese
Beat the cream cheese and cottage cheese together until smooth.
Add sugar, sour cream, and vanilla.
Add the raisins.
Mix well.
Drizzle the butter over the dough and then spread with the cheese mixture.
Proceed as directed in “strudel dough”.
Stuffed Cheese Pizza
To make the crust, dissolve the yeast in the warm water in a large bowl.
Add the flour, salt, oregano, oil and 1 cup water.
Mix well.
Knead the dough on a lightly-floured surface for about 2 minutes, or until the dough is smooth.
Place the dough in an oiled bowl.
Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in bulk.
Punch down the dough.
Divide into two parts.
Press half the dough onto the bottom of a 10-inch oiled pie pan.
, sprinkle the cheese and broccoli over the dough.
Press the other half of the dough into a 10-inch round.
Set on top of the cheese and broccoli.
Crimp the edges together.
Make several slashes in the top crust.
Bake in a 400-degree oven for 20 to 25 minutes, or until golden brown.
Remove from the oven.
Spread on the pizza sauce.
Bake for 5 minutes.
One serving = calories: 282 carbohydrates: 37 protein: 16 fat: 10 sodium: 424 potassium: 425 cholesterol: 16.
Exchange value: 2 medium-fat meat exchanges 2 bread exchanges 2 vegetable exchanges.
By betty wedman, m.
,r.
String Cheese
Place cheese in a teflon saucepan and add a dash of mahleb and salt and a sprinkling of black seeds.
Heat on low until cheese is melted thoroughly.
Remove from heat and drain excess water.
Pick up hot cheese in a lump, and make a hole in the center to resemble a doughnut.
With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even length.
Repeat, stretching and looping; the more you stretch the stringier the cheese becomes.
Repeat stretching several times.
Twist ends in opposite directions and intertwine rope into a braid.
Place one end through the loop of the other to lock it.
Set cheese aside to dry thoroughly.
Wrap in plastic wrap and refrigerate or freeze.
To serve, open braid, cut one loop and pull cheese apart into thin strands.
Serve with pocket bread.
Note: mahleb can be found at specialty food shops that sell middle eastern ingredients.
Strawberry-Cheese Salad Robert
Combine in bowl, strawberry/banana jello and 1 cup boiling water.
Stir until jello dissolves.
Add sliced frozen strawberries and stir until strawberries break apart.
Add 1 can crushed pineapple, well drained, and 1 mashed banana.
Mix until blended.
Spoon half of jello mixture into an 8-inch square pan.
Chill until set.
Set other half aside at room temperature.
Combine 1 package of cream cheese, 1 cup sour cream, and 1/2 cup chopped walnuts.
Mix until well blended.
Spread evenly over set jello.
Pour remaining jello mixture over cheese mixture.
Chill until set.
Cut into squares and serve on crisp lettuce leaves.
Strawberry-Cheese Salad
Pour boiling water on gelatin; stir until gelatin is dissolved.
Stir in wine and cold water.
Refrigerate until slightly thickened.
Shape cream cheese into 18 balls; roll in nuts.
Mix strawberries and sugar.
Pour 1/3 cup thickened gelatin into 6 cup ring mold.
Arrange cheese balls evenly in gelatin in mold.
Spoon strawberries over cheese balls.
Carefully pour remaining gelatin over strawberries.
Streusel Cream Cheese Cake
Preheat oven to 350 degrees.
For batter, cream margarine and sugar.
Add eggs and beat well.
Add dry ingredients.
Stir to combine.
Spread 2/3 of batter into flat bottom of springform pan.
Blend cheese filling ingredients.
Spread evenly over batter.
Spread remaining batter on top.
Mix the streusel topping to a coarse crumb texture.
Sprinkle the streusel on top.
Bake for 45 minutes.
Strawberry-Glazed Cream Cheese Cake
Position rack in center of oven and preheat to 350 deg.
Lightly butter 9 or 10 inch springform pan.
For crust: combine walnuts, graham crackers crumbs and butter.
Press compactly onto bottom of pan.
For filling: beat cream cheese in large bowl of electric mixer until smooth.
Add eggs, sugar, lemon juice and vanilla and beat thoroughly.
Spoon over crust.
Set pan on baking minutes or 9 inch cake 50 to 55 minutes.
Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.
Remove from oven and let stand at room temperature 15 minutes.
Retain oven temperature at 350 deg.
For topping: combine sour cream, sugar and vanilla and blend well.
Cover and refrigerate.
When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge.
Return to oven and bake 5 minutes longer.
Let cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to 3 days.
For glaze: several hours before serving, wash and hull berries and let dry completely on paper towels.
Combine a little jelly with cornstarch in saucepan and mix well.
Add remaining jelly, cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes.
Cool to lukewarm, stirring occasionally.
Using knife, loosen cake from pan; remove springform.
Arrange berries pointed end up over top of cake.
Spoon glaze over berries, allowing some to drip down sides of cake.
Return to refrigerator until the glaze is set.
Strawberry-Filled Lemon Cream Cheese Bars
Heat oven to 350*f.
Grease 13×9-inch pan.
Place cake mix in large bowl.
With pastry blender or fork, cut in butter until crumbly.
Add almonds; mix well.
Reserve 1 cup mixture for topping.
Press remaining mixture in bottom of greased pan.
Stir preserves until smooth; carefully spread over base.
In same bowl, combine cream cheese, sugar, flour, salt and egg; beat until well blended.
Add margarita mix; beat at low speed until blended.
Carefully pour filling over base.
Sprinkle with reserved base mixture.
Bake for 35 to 45 minutes or until edges begin to brown and center is set.
Cool 1 hour or until completely cooled.
Cut into bars.
Store in refrigerator.
Bars.
Notes: for neat-looking bars and easy clean-up, spread preserves to = within 1/4 inch of the side of the pan.
Strawberry Cheese Pie
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in realemon brand juice and vanilla.
Pour into prepared pastry shell.
Chill for 3 hours or until set.
Top with strawberries and desired amount of glaze.
Refrigerate any leftovers.
Strawberry Chocolate And Cheese Parfait
In small mixing bowl combine strawberries and liqueur; set aside.
Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips.
Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawberry mixture.
Serve immediately or cover and refrigerate until chilled.
Each serving provides: 1 protein exchange, 1/2 fruit exchange; 90 optional calories.
Strawberry Cream Cheese Poundcake
Cream the cheese, butter, and sugar together until light and fluffy.
Add a pinch of salt and the butter flavoring, and beat the mixture well.
Add the eggs, one at a time, beating thoroughly after each addition.
Stir in the flour.
Gradually add the sliced strawberries, gently folding them in after each addition.
Spoon the batter into a buttered and floured cake pan i use loaf pans or those nice little mini-loaf sizes for gift-giving, and bake the cake in a preheated 325-degree f oven for one-and-a-half hours, until the cake begins to shrink from the sides of the pan.
Place the pans on cooling racks until cooled; turn cakes gently onto wire racks.
Strawberry Bread With Cream Cheese
Batter.
O mix flour, sugar, baking soda, cinnamon and salt o make a well in center of batter and add 1/2 cup of berry juice, strawberries, oil and eggs - mix ingredients together by hand o grease and flour 2 4×8″ loaf pans o pour batter into pans and bake at 350 degrees for 1 hour cheese spread.
O combine cream cheese with enough berry juice to make it spread easily o frost breads.
Strawberry Cheese Tart
Strawberry cheese tart.
Mix together cheese and yogurt until smooth.
Do not overmix.
Pour into cooled baked crust.
Cut off stems from strawberries and place stem ends down into filling.
Melt jelly and 1/2 tsp water and brush over strawberries.
Strawberry Cheese Spread
Whip cheese until light.
Combine sugar, salt and strawberries.
Let stand for 10 minutes; drain well.
Blend strawberries and lemon juice with cheese.
Makes about 1 cup * great snack with crackers or plain bread.
Typed in.