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Leftover Turkey Casserole Recipe

Ingredients

  • 4 cups Stuffing leftover and prepared
  • 4 cups Turkey breast coarsely chopped leftover cooked boneless, skinless, (about 1 lb./500 g)
  • 0.75 cup mayonnaise-type dressing
  • 0.25 cup Sauce whole berry cranberry
  • 2 cups Potatoes leftover and mashed
  • 1.5 cups Mozzarella Cheese

Leftover Turkey Casserole Recipe

Directions

  1. Preheat oven to 375°F (190°C). Spray a 20 cm baking dish with non-stick cooking spray. Spoon in 500mL stuffing, then top with turkey.
  2. Combine 50 mL Hellmann’s® 1/2 the Fat mayonnaise-type dressing with cranberry sauce; evenly spread over turkey.
  3. Combine remaining 125 mL mayonnaise-type dressing, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 500 mL stuffing.
  4. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.

Creamy Brussel Sprouts Recipe

Ingredients

  • 1 1/2 pounds medium Brussels sprouts
  • 2 Tbsp butter
  • 3 large shallots, peeled and finely minced
  • 1 Tbsp flour
  • 1 Tbsp Marsala wine
  • 1/2 cup whole milk
  • 1/2 cup heavy cream (or half and half)
  • 11/2 heaping cups shredded sharp cheese such as Gruyere, Cheddar, or your choice, divided
  • salt and pepper to taste
  • pinch freshly grated nutmeg
  • fresh thyme leaves for garnish

Creamy Brussel Sprouts Recipe

Directions

  1. Set oven to 375F
  2. Rinse the sprouts and trim off the stems. Slice in half. If you have large sprouts, quarter them.
  3. Bring a big pot of salted water to a boil. Add the sprouts and boil for 3-4 minutes. Drain and immediately plunge in ice water to stop the cooking and set the color. When the sprouts are no longer warm, drain.
  4. Melt the butter in a skillet and saute the shallots for about 5 minutes. Add the flour and cook, stirring, for another minute, don’t brown it. Add the Marsala wine and stir well. Cook for another minute or so until the wine is absorbed.
  5. Add the milk and cream and whisk the sauce until smooth and thick. Take off the heat and blend in one heaping cup of the cheese until completely melted. Add the nutmeg, salt and pepper to taste.
  6. Add the sprouts to the cheese sauce and mix well. Turn it into a standard 8×10 gratin dish.
  7. Cover loosely with foil and bake for 30 minutes, until bubbling. Sprinkle on the remaining 1/2 cup cheese and put under the broiler until the cheese is melted and browned. Sprinkle with fresh thyme leaves before serving.

Macaroni & Cheese Grilled Cheese Sandwich Recipe

I think the credit to this recipe goes to my father-in-law who introduced the idea of a Kraft Dinner Sandwich to Jordon.  Anyways, as funny as it sounds, it isn’t that bad tasting.

Macaroni & Cheese Grilled Cheese Sandwich Recipe

Ingredients

  • 2 Tbsp butter
  • 4 slices white bread
  • 4 slices KRAFT Singles
  • 1 package of Kraft Dinner.

Directions

  1. Prepare the Kraft Dinner according to package directions
  2. Butter two slices of bread, and place butter side down in a skillet over medium-low heat
  3. Please a KRAFT single on each slice of bread until bread is lightly browned
  4. Place Mac&Cheese onto one bread slice, and place the other slice of bread on top
  5. Press together, and serve immediately

Loaded Nacho Grilled Cheese Sandwich Recipe

Create a nacho grilled cheese buffet by setting all the ingredients out, and letting people choose the toppings they like. Or create mini grilled cheese by cutting them into little squares, making them perfect for dipping in salsa, sour cream or guacamole. To cook for a large group, use the oven at 450°F (230ºC), cooking for about 6 minutes on each side.

Ingredients

  • 2 slices French bread
  • 1 Tbsp sour cream
  • 2 Tbsp salsa
  • Tex Mex cheese
  • 2 – 3 Tbsp cooked ground beef
  • ⅛ tsp taco seasoning
  • 1 stalk green onion, chopped
  • 4 – 5 cilantro leaves
  • 1 slice tomato, diced
  • ¼ avocado, diced
  • 1 – 2 black olives, chopped
  • 1 Tbsp black beans
  • 1 – 2 slices jalapeno pepper, chopped
  • 1 – 2 handfuls nacho-flavoured Doritos, crumbled
  • 1 egg, scrambled
  • butter

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Directions

  1. If you don’t have any ground beef, cook that to your liking first (I just used salt, pepper and garlic). Now let’s start with the sandwich: crush all the Doritos and spread them on a plate, dip one side of each bread slice in the egg and then into the Doritos. Once you’ve done this, begin assembling the sandwich with sour cream on one slice and salsa on the other. Next place a layer of cheese on the bottom slice, then stack on the rest of ingredients and finish with another layer of cheese and your top slice.
  2. In a pan on medium heat, add some butter. Once that has melted, place your sandwich in, cooking each side until browned and the cheese is melting. You may want to cover your pan with a lid while it’s cooking to help the cheese melt, since there is so much stuff in the sandwich.
  3. Once everything is ooey gooey, slice it in half and enjoy all your favourite nacho toppings in one glorious sandwich. If you’re feeling ambitious, you can even make your own salsa and guacamole for dipping!

Triple Brie Melt 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

  • Triple Brie Melt Sandwich Recipe2 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.

Smoky Mac and Cheese Bites Recipe

Ingredients

  • 2 cups (500 mL) uncooked elbow macaroni (1/2 lb/250 g)
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) panko breadcrumbs, divided
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1 3/4 cups (425 mL) whole milk
  • 1/2 tsp (2 mL) each smoked paprika, salt and pepper
  • 2 1/2 cups (625 mL) grated Applewood Smoked Cheddar cheese, divided
  • 1/2 cup (125 mL) roughly chopped chives
  • 1 egg yolk

Smoky Mac and Cheese Bites Recipe

Directions

  1. Cook pasta according to package directions. Drain well.
  2. Meanwhile, preheat oven to 400°F (200°C). Brush 24 mini-muffin tins with olive oil. Sprinkle bottom of each cup with 1/2 tsp (2 mL) panko.
  3. In large saucepan, melt butter over medium heat. Whisk in flour; cook 1 min. Gradually whisk in milk until smooth. Continue whisking while bringing to a boil; simmer 5 min., or until thickened. Whisk in smoked paprika, salt and pepper. Remove from heat and stir in each of the following, mixing in each ingredient before adding the next: 2 cups (500 mL) cheese, chives and egg yolk. Stir in drained cooked pasta; mix well.
  4. Fill prepared mini muffin tins with macaroni and cheese mixture. Sprinkle top of each macaroni and cheese bite with remaining panko and cheese. Bake 15 min., or until cheese is golden brown and bubbling. Cool 10 min. before using small spoon to loosen edges around each bite before lifting out of muffin tins. Transfer to serving tray.

Buffalo Chicken Calzones Recipe

Ingredients

  • 1/2 cup Buffalo sauce, preferably Frank’s Red Hot
Sauce
  • 2 tablespoons unsalted butter

  • 1 pound shredded rotisserie chicken (4 cups)

  • 1 pound pizza dough, halved

  • 1 cup shredded Monterey Jack (4 ounces)

  • Extra-virgin olive oil, 
for brushing

  • Flaky sea salt
  • Coarse black pepper

  • Blue cheese dressing and celery, for serving


Buffalo Chicken Calzones Recipe

Directions

  1. Preheat the oven to 450°. Line a large rimmed baking sheet with parchment. In a saucepan, combine the buffalo sauce and butter and simmer over moderate heat until the butter is melted, 3 minutes. Transfer to 
a bowl and stir in the chicken.
  2. On a lightly floured work surface, roll out 1 piece of dough 
to a 10-inch round. Transfer to one side of the baking sheet. Spoon half the chicken on one half of the dough round and top with half of the cheese. Fold the dough over the filling. Moisten the edge with water, then crimp to seal. Cut 3 slits in the top, then brush the calzone with olive oil and season with flaky salt and black pepper. Repeat to make one more calzone.

  3. Bake the calzones for about 20 minutes, until the crust is golden. Let stand for 5 minutes, then serve with blue cheese dressing and celery.

Crab Salad with Caesar Vinaigrette Recipe

Ingredients

  • 8 white anchovies (see Note)
  • 1 garlic clove
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound jumbo lump crabmeat, picked over for cartilage
  • 1 tablespoon snipped chives
  • 1 1/2 teaspoons chopped tarragon
  • 1/4 cup finely diced roasted red pepper
  • 1/2 pound baby romaine lettuce leaves

Crab Salad with Caesar Vinaigrette Recipe

Directions

  1. In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.
  2. In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.

Marinated white anchovies are available at Italian markets, specialty food stores and in the deli case at some supermarkets.

Caesar Salad Spears Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 7 Belgian endives
  • 1/2 teaspoon finely grated lemon zest
  • 3 anchovy fillets, mashed Kosher salt and freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 cups 1/4-inch-diced white bread
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1/4 cup mayonnaise
  • 1 small garlic clove, smashed

Caesar Salad Spears Recipe

Directions

  1. Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
  2. Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.