Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
11 April 2009
Recipe: Oreo Cheesecake Bites
From Denny: Here's an easy little gem that sounds absolutely DIVINE to make for this Easter weekend! You could always substitute another hard cookie that your family enjoys or you just have on hand.
The ancient Romans always used cheese in their cakes and make cheesecake for their Spring celebrations. Here's an easy recipe for your family!
Ingredients:
36 OREO Cookies, divided
1/2 cup (1 stick) butter or margarine, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Chocolate
Directions: HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends extending over sides of pan. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition (per serving)
Calories 220
Total fat 16g
Saturated fat 9g
Cholesterol 70mg
Sodium 180mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 12g
Protein 3g
Vitamin A 10%DV
Vitamin C 0%DV
Calcium 4%DV
Iron
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20 February 2009
Recipe: Curried Cheese Paté
With the Marti Gras season upon us here is an easy recipe to consider for your guests and family to enjoy. This is a popular appetizer at parties and can be made ahead and frozen until your gathering. It looks beautiful on the serving platter.
Curried Cheese Paté
From: Cooking and Gardening with Dianne by Dianne Cage, Monroe, Louisiana
Ingredients:
2 (8 oz.) packages light cream cheese, room temperature
2 cups grated sharp Cheddar cheese, room temperature
6 Tablespoons sherry
2 Tablespoons Worcestershire sauce
2 Tablespoons curry powder
½ teaspoon salt
½ teaspoon red pepper
Ingredients for Topping:
1 (8 oz.) jar chutney, chopped small if necessary (cranberry chutney or Major Grey’s)
½ cup chopped peanuts
½ cup chopped green onion (tops and all)
½ cup grated coconut
Ginger snaps or assorted crackers
Directions: Cream together the cheeses with sherry, Worcestershire sauce, curry powder, salt and pepper.
Pour and mold on a large plate or cheese board. Cover with plastic wrap and chill 4 hours. This can be made 2 or 3 days ahead or made earlier and frozen. If frozen, defrost at room temperature before garnishing with condiments.
Garnish in layers with chutney, peanuts, onions and coconut. Serve with thin gingersnaps or saltine crackers.
Curried Cheese Paté
From: Cooking and Gardening with Dianne by Dianne Cage, Monroe, Louisiana
Ingredients:
2 (8 oz.) packages light cream cheese, room temperature
2 cups grated sharp Cheddar cheese, room temperature
6 Tablespoons sherry
2 Tablespoons Worcestershire sauce
2 Tablespoons curry powder
½ teaspoon salt
½ teaspoon red pepper
Ingredients for Topping:
1 (8 oz.) jar chutney, chopped small if necessary (cranberry chutney or Major Grey’s)
½ cup chopped peanuts
½ cup chopped green onion (tops and all)
½ cup grated coconut
Ginger snaps or assorted crackers
Directions: Cream together the cheeses with sherry, Worcestershire sauce, curry powder, salt and pepper.
Pour and mold on a large plate or cheese board. Cover with plastic wrap and chill 4 hours. This can be made 2 or 3 days ahead or made earlier and frozen. If frozen, defrost at room temperature before garnishing with condiments.
Garnish in layers with chutney, peanuts, onions and coconut. Serve with thin gingersnaps or saltine crackers.
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10 February 2009
Recipe: Green Spinach Noodles - casserole
Green Spinach Noodles Casserole
Serves 6 to 8. From Betty Istre.
Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!
Ingredients:
½ chopped onion
½ cup chopped celery
1 stick butter
1 can cream of celery soup
1 can cream of mushroom soup
1 (8-oz.) can sliced mushrooms
Water
2 cups chopped cooked ham, chicken or turkey
1 (6-oz.) package spinach noodles, boiled until barely done, drained
1 cup diced cheese (Colby cheese is really good)
1 (8-oz.) carton sour cream
1 cup shredded Cheddar cheese
Directions: Sauté onions and celery in butter until clear.
Add soups and mushrooms. Mix well and gradually add 1 soup can of water.
Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.
Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).
Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.
Serves 6 to 8. From Betty Istre.
Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!
Ingredients:
½ chopped onion
½ cup chopped celery
1 stick butter
1 can cream of celery soup
1 can cream of mushroom soup
1 (8-oz.) can sliced mushrooms
Water
2 cups chopped cooked ham, chicken or turkey
1 (6-oz.) package spinach noodles, boiled until barely done, drained
1 cup diced cheese (Colby cheese is really good)
1 (8-oz.) carton sour cream
1 cup shredded Cheddar cheese
Directions: Sauté onions and celery in butter until clear.
Add soups and mushrooms. Mix well and gradually add 1 soup can of water.
Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.
Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).
Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.
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18 January 2009
Recipe: Dennys Valentines Day Chocolate Crepes with Sweet Ricotta Cheese
Dennys Valentines Day Chocolate Crepes with Sweet Ricotta Cheese - Videos posted below to help you see just how easy it is to make that French culture favorite: crepes!
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07 January 2009
Recipe: Smoky Chicken Chili
During the winter months many of us like to turn to serving up bowls of hot chili. Sometimes the beef version is far too spicy and heavy and we want a change of pace.
How about using that rotisserie chicken from the grocery store or a smoked chicken from your favorite deli to make that lighter version of your favorite chili?
Instead of the usual heavier red kidney beans why not try a change of pace with earthy black beans and nutty white beans to compliment a lighter meat like chicken?
Remember: to cut the spicy heat stir in some sour cream as dairy products are stellar at standing in for the local fire department, instantly dousing that fiery heat!
Smoky Chicken Chili
Yield: Makes 9 cups
Preparation time: 15 minutes to assemble plus 1 hour 15 minutes cooking time
From: Southern Living magazine
Ingredients:
2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-sized onion, chopped
3 garlic cloves, minced
2 Tablespoons olive oil
2 (14 ½ oz.) cans zesty chili-style diced tomatoes
(Del Monte brand)
1 (16 oz.) can navy beans (in Louisiana use Camellia brand
cream-style white beans)
1 (15 oz.) can black beans, rinsed and drained
1 (12 oz.) can beer OR 1 ½ cups low-sodium chicken broth
1 (1.25 oz.) envelope white chicken chili seasoning mix
(McCormick brand)
Toppings: shredded cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips
Directions: Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender.
Stir in diced tomatoes and next 5 ingredients.
Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.
Note: For other recipes visit my other fun blog –
Romancing The Chocolate
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31 December 2008
Recipe: Seafood Stuffed Bell Peppers
Here's another typical Louisiana favorite comfort food dish. This recipe comes from the famous restaurant of Mike Anderson's in Baton Rouge.
Seafood-Stuffed Bell Peppers
Serves 6 - 8.
Ingredients:
3 - 4 green bell peppers, whole
3/4 cup chopped yellow onions
1/4 cup chopped celery
2 Tablespoons minced fresh garlic
2 Tablespoons plus 1 teaspoon butter/margarine
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup condensed cream of mushroom soup
1/2 pound crawfish tails, fresh or frozen
1/2 cup cooked white rice
2 1/2 Tablespoons chopped green onions
Paprika
Grated Parmesan cheese
Directions:
Cut bell peppers in half, removing seeds.
Boil until slightly tender. Drain and set aside.
In a medium saucepan, slowly saute yellow onions, celery and garlic in butter.
Cover and simmer 15 to 20 minutes over low heat. Stir frequently.
Add salt and pepper. Stir.
Add mushroom soup and crawfish tails.
Cook 8 minutes or until creamy.
Add rice and green onions. Stir well.
Fill each pepper half with stuffing.
Sprinkle paprika and Parmesan cheese on top.
Bake 20 minutes at 450 degree F., serving hot! Enjoy!
Note: If you are in a part of America or another country where crawfish tails cannot be easily found, maybe too expensive, just substitute small shrimp - equally tasty!
Photo by turtlemom4bacon @ flickr of a stuffed bell pepper with ground meat
Note: For other recipes visit my other fun blog –
Romancing The Chocolate
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