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Mushroom Scrambled Egg Bake Recipe

Ingredients

  • 2 dozen eggs
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 cups sliced mushrooms
  • 2 cans mushroom soup
  • 2 tablespoons sherry (can use cooking sherry)
  • 1/2 cup processed cheese spread (or 1 cup grated cheese)
  • 1 cup chopped green onions
  • 2 cups grated sharp cheddar

Directions

  1. In a large fry pan, melt 1/4 cup (half of the full amount in ingredients) butter and add mushrooms.  Fry until browned and the liquid from the mushrooms has reduced.
  2. Add the mushroom soup, sherry, and processed cheese spread.  Stir together until heated through.
  3. Set aside.
  4. In a large bowl or blender container, beat the eggs together with the milk until well combined.  
  5. In a large fry pan, melt the remaining 1/4 cup butter on medium low heat. Add the beaten eggs and stir until the eggs are just barely cooked. They should be still a bit wet. Don’t overcook.
  6. Arrange the scrambled eggs evenly in a greased 9 X 13 pan.
  7. Add the mushrooms and then green onions.
  8. Pour warm mushroom soup mixture on top.
  9. Sprinkle with grated cheddar.
  10. Bake at 250 for 50 minutes.  

Serves 12

Add cubed ham or farmer sausage on top of the scrambled eggs before adding the soup if desired.

Lobster Macaroni and Cheese Recipe

Ingredients

  • Kosher salt
  • Vegetable oil
  • 1 pound cavatappi or elbow macaroni
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 pounds cooked lobster meat
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

  1. Preheat the oven to 375 degrees F.
  2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  4. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Slow Cooker Mac and Cheese Recipe

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons salted butter, cubed
  • 3 cups cheddar cheese, shredded
  • 3 eggs, beaten
  • 1/2 cup light sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon dry mustard
  • salt and pepper to taste

Directions

  1. Bring a 2 quart saucepan of water to a boil. Add the pasta and cook for 7 minutes, or until tender. Set aside.
  2. Return the saucepan to the heat and melt butter and shredded cheese until cheese melts.
  3. Combine melted cheese, eggs, sour cream, soup, cream, milk, mustard, and salt and pepper in a slow cooker. Stir in the macaroni and give the entire mixture a couple stirs.
  4. Cook on low for 3 hours.
  5. Serve and enjoy!

Broccoli Cheddar Soup Recipe (Denny’s)

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 3 cups (7 ounces) shredded mild Cheddar cheese
  • 2 1/4 cups chicken broth
  • 4 cups (7 ounces) chopped broccoli florets
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

  1. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
  2. Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
  3. Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 60 minutes, or until the broccoli is tender.

Makes four 1-cup servings.

Blooming Quesadilla Ring Recipe

Ingredients

for 20 servings

  • 2 cups chicken, cooked and shredded
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped
  • 1 cup taco sauce
  • 20 taco-size tortilla
  • 3 cups shredded cheddar cheese
  • 3 cups shredded monterey jack cheese

Directions

  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the chicken, red bell pepper, onion, jalapeño, and taco sauce, and mix to combine. Set aside.
  3. Cut each tortilla in half. Evenly spread about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture on one half of the tortilla.
  4. Roll the tortilla into a cone starting from the cut edge making sure not to push the ingredients out of the tortilla.
  5. Place a wide mouth jar or glass in the center of a parchment paper-lined baking sheet.
  6. Create a ring around the jar with the tortilla cones. The point of the cones should be in the center, touching the surface of the jar. There should be about 13 cones in the first layer.
  7. Sprinkle both cheddar cheese and Monterey Jack cheese over the first layer of cones.
  8. Start the second layer of cones by placing one cone on top and in between 2 cones in the first layer. Continue this process with the rest of the cones. There should be 3 full layers of cones with 3 left to fill some of the empty space in the top.
  9. Sprinkle the rest of the cheddar and Monterey Jack on top of the blooming quesadilla. Remove jar from center of ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15 to 20 minutes.
  10. Transfer to a plate. Place dip of choice inside the ring. Top with desired garnishes.
  11. Serve immediately.

Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Lobster Grilled Cheese Sandwich Recipe

Ingredients

  • 4-6 tablespoons (1/2 to ¾ stick) butter, room temperature
  • 1 teaspoon chili paste
  • ½ cup (4 ounces) Wisconsin Mascarpone Cheese, softened
  • 2 scallions, thinly sliced (white and green parts)
  • ¼ cup tomatoes, small dice
  • 4 slices country-style white bread
  • 4 thin slices Wisconsin Provolone Cheese
  • ½ cup arugula
  • 1 cup cooked lobster, coarsely copped

Directions

  1. In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
  2. Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
  3. In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

Triple Brie Melt Grilled Cheese Sandwich Recipe

At New York City’s Gorilla Cheese truck, their cheesy sandwiches stretch almost as long as the line-ups and customers go ape for their Triple Cream Brie and Smoked Gouda sandwiches.

Ingredients

  • 2 slices white French bread (thick slices)
  • 2 1/4″ slices of triple crème Brie
  • 4 slices prosciutto (thin slices)
  • 1 Tbsp strawberry preserve (generous Tbsp)
  • butter

Directions

  1. Lay the sliced brie on both sides of sliced white French loaf, then spread a layer strawberry preserves and add thinly sliced Prosciutto.
  2. Brush with butter and cook in a Panini press for 3 minutes or until golden brown.

Buffalo Chicken Grilled Cheese Sandwich Recipe

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Buffalo Chicken Grilled Cheese Sandwich Recipe

Directions

  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.