Cheese
2190 recipes found
CREAM CHEESE WITH CHIVES
I decided to jazz up our classic bagel breakfast recipe by adding chives to the cream cheese. Chives have a perfect oniony flavor with a tiny hint of garlic.
Grilled Cheddar, Apple and Mustard Sandwich
I came up with this combination one day when I'd finally gotten bored with the classic grilled cheese, and I've never looked back. It's not going to solve a craving for grilled cheese with Kraft singles and Campbell's tomato soup, but I've found this classed up sandwich can prompt cravings of its own. With so few ingredients, make sure to choose ones you love. I prefer cheddar so sharp it can bite back, honeycrisp apples, and sourdough bread. For the mustard, I like "moutare a l'ancienne,' which I think just means "made like in the olden days before we had machines to properly pulverize the mustard seeds."
Anchovy Onion Butter
Anchovies can sometimes be too salty for me...until I make this recipe, where I mix them with caramelized onions and whip them into a rich, creamy butter.
Acciuge e Philadelphia
When I studied abroad in Siena, Italy, one of the things I learned is that all cream cheese is referred to as simply, "Philadelphia" (kind of like tissues and Kleenex). Even odder to me was when for dinner, my host mom Barbara set out a plate of these crostini. I nearly balked at the combination, but figured I'd give it a shot. Who knew anchovies and cream cheese could be such good friends?
White Chocolate Whipped Cream
This recipe for white chocolate whipped cream is perfect for when a dessert needs a topping that is richer than plain whipped cream, but lighter than ganache.
Milk Chocolate Whipped Cream
Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up to a day, ahead to allow the cream to chill before you whip it. Hard to believe, but adding a little water to this mixture sharpens the flavor of the chocolate!
Dark Chocolate Whipped Cream
Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up to a day, ahead to allow the cream to chill before you whip it.
Shortcut Cheesecake
This is exactly it. A shortcut to delicious cheesecake. So fulfilling and decadent. My family raved about this (especially the crust). Best part? Sugar free!
Basic Coffee Creamer + Spiced Vanilla Coffee Creamer
This coffee creamer is delicious! It uses only 2 ingredients and provides the perfect base for any flavors you can dream up! Included is a recipe for Spiced Vanilla creamer. It's sweet, spicy, rich and addictive. [Note: to add flavoring to a Basic Creamer you made ahead, combine your base and flavorings in a small pot, bring to a light simmer, remove from heat, cover and let steep for 1 hour before straining. Then you can use or refrigerate your flavored creamer.]
Garlic-Parmesan Fusilli Pasta
Whats more comforting than pasta after a long day at work?! The answer is this quick, no-fuss pasta. This is my go-to fusilli recipe for a weekday dinner.
Breakfast of savory spears
This recipe is for lazy Sunday mornings when you have a craving for the richness of eggs and cheese but the desire for other savory treats.
prosciutto and fig flatbread
flatbread topped with macarpone, fig jam, prosciutto, and arugula
Cheese Sables with Rosemary Salt
Can there be anything more fantastically savoury and moreish to have with a cocktail than a little cheese biscuit? That tang and crunch just go perfectly. These are crisp and with a good bite from strong cheese and a kick from the cayenne. Make a load of these to stash away in your freezer, ready to whip out when entertaining over Christmas. As you can see from my photograph, I served these with a Negroni but naturally the choice of drink is up to you. Or serve them anytime you would like a snack -- my children love them!
Tangy Old English Cheese Spread Appetizer
This cheese spread can be served at brunch with bagels or at a party with soft pretzel rolls. This recipe calls for old english cheese and I love it!
Butter-and-Goat Cheese Potato Purée
This recipe is a happy amalgamation of Sonali aka the Foodie Physician's Mashed Potatoes with Caramelized Onions and Goat Cheese and Joël Robuchon’s famous Potato Purée. I suggest using the best quality butter, goat cheese, and milk you can find, because let's face it -- this is sort of a dairy recipe with some potatoes in it, rather than the other way around. It really is thoroughly delicious.
Hand-Formed Parmesan Tater Tots
The parmesan and garlic make for a tasty take in a tater tots recipe. I mashed up the roasted garlic to make a paste that more easily distribute in the potato.
Halloumi, Fig and Pomegranate Salad
Fresh figs has slowly become one of my favourite fruits. It's easy to eat, with no seeds and no peeling. It is perfect for a refreshing and easy to make salad. There's nothing complicated about this dish. The only cooking involved is grilling or pan-frying the halloumi slices. So if you are too busy at work and have no mood to cook a full on hot meal when you get home, this will be a good option. Cut, grill, toss, plate and eat. Simple.
Baked feta cheese with sun dried tomato and capers
While on honeymoon in Santorini, I was so inspired by the ingredients they used, their local dishes and their flavour combinations. One of which was the heavenly marriage of feta cheese, tomatoes and capers. It got me thinking about so many different types of recipes, and this particular one was a real success. It is totally fuss free and easy to make, and a real crowd pleaser. This dish is best served as a sharing dish, so plonk it in the middle of the table with some roughly torn crusty bread, and enjoy the relaxed company of your guests with glass of red wine.
Pasta with Mizithra and Garlic
I had this pasta for the first time at a wonderful Greek restaurant in Seattle. The owner told us how to make it, and I follow his instructions to the letter. It's totally unlike any other pasta I've ever had--the strands are coated with golden shards of mizithra cheese and garlic, giving the pasta a deep nutty flavor and an almost prickly texture. The secret here is the mizithra, an aged Greek cheese that doesn't melt when heated, and will brown and caramelize if you cook it in a hot pan. The whole dish comes together in minutes, and it actually tastes better at room temperature than it does warm.
Lime Cream Cheese Frosting
Simple but unbelievably delicious, refreshing, and addicting. Lime and cream cheese were meant to go together in this rich and creamy frosting recipe.
White Chocolate Toffee Chip Frosting
Recently I found a recipe for "2 Ingredient White Chocolate Buttercream" on the Cookies&Cups blog. I loved the idea of melting white chocolate and butter together and turning it into a rich buttercream frosting. Using that technique, I added vanilla, ricotta and English toffee bits for this one. Crunchy and not too sweet, it'll satisfy your craving.
Orange Cream Cheese Icing
This fluffy creamy recipe has the wonderful scent and taste of Citrusy Orange.
Milk Soup
This is a cold-weather quick soup from my childhood. Adapted recipe of my mother and grandmother (theirs have way more milk in it-I don't like drinking milk).
Sweet Red Peppers with Feta and Pesto
These pretty peppers are perfect for a picnic with some garlicky lentils and salad leaves or grilled chicken or salmon. They are also gorgeous in lunch boxes, making a tasty and satisfying meal. These are really quick and effortless to prepare, scaling up easily to make more servings…