August 14th, 2010 by alice
Tags: Cheese, Cream, Heavy, Potates, Scalloped
INGREDIENTS
- 2lbsred potatoes, peeled
- 4tablespoonsbutter, no salt clarified
- 1cup gratedemmenthaler cheeseor gruyere
- 1 1/4cupswhipping cream, room temperature
- 1/2cupmilk, if needed, boiled and kept warm
- black pepper
DIRECTIONS
- First: Please read the introduction.
- Slice the potatoes into 1/8 inch slice.
- Place in bowl and cover with cold water.
- Let soak for at least an hour.
- Drain well and pat dry.
- Heat oven to 300°F.
- Using 1 T of the butter coat the bottom and sides of a 10 inch, 2″ deep casserole.
- Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
- Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
- Heat the cream, VERY GENTLY, until butter begins to appear.
- Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
- Bake for 1 1/2 hours until top is lightly browned.
- The cream should have absorbed into the potatoes, which should be tender, not mushy.
- Remove from oven and let sit for 10 minutes, loosely covered.
Posted in Recipes | No Comments »
August 12th, 2010 by alice
Tags: Almoststant, Cheese, Fondue, Real, Simple
INGREDIENTS
- 1garlic clove, halved (optional)
- 1/2cupdry white wine
- 1 (10 ounce)container refrigeratedalfredo sauce
- 1 (8 ounce)bag shreddedswiss cheese(2 cups)
- 1/8teaspoonground nutmeg
- 1tablespoonkirsch(optional) or brandy (optional)
DIRECTIONS
- Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard.
- Add the wine and heat to boiling.
- Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss cheese, and nutmeg.
- Stir constantly until the cheese is melted and very hot.
- Add the kirsch or brandy (if using).
- Serve with cubes of bread, sliced pears, and sliced apples.
Posted in Recipes | No Comments »
August 5th, 2010 by alice
Tags: Beet, Cheese, Goat, Risotto, Walnuts
INGREDIENTS
- 2teaspoonsolive oil
- 1cuponions, chopped
- 1cuparborio rice
- 1tablespoonfresh ginger, minced
- 2teaspoonsfresh rosemary, finely chopped
- 1/2cupdry white wine
- 3cupsbeets, peeled and chopped
- 1/2cupwater
- 1/4teaspoonfine sea salt
- 1 (14 1/2 ounce)canvegetable broth
- 1/2cupgoat cheese, crumbled
- 1/4cupwalnuts, chopped and toasted
DIRECTIONS
- Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
- Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
- Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
- Add cheese, stirring until blended.
- Sprinkle each serving with 1 tablespoon walnuts.
Posted in Recipes | No Comments »
August 5th, 2010 by alice
Tags: Cheese, Jalapeno, Pie
INGREDIENTS
- 1 (11 1/2 ounce)jar wholejalapeno peppers, drained
- 4cups shreddedcheddar cheese
- 6largeeggs, lightly beaten
DIRECTIONS
- Cut peppers in half lengthwise, and remove seeds.
- Rinse with cold water, and drain on paper towels.
- Mince peppers.
- Sprinkle half of cheese in an 11 X 7-inch pan; top with peppers and remaining cheese.
- Pour eggs over top.
- Bake at 350 degrees for 30 to 40 minutes or until lightly browned and set.
- Cool 5 to 10 minutes, and cut into squares.
Posted in Recipes | No Comments »
July 10th, 2010 by alice
Tags: Ball, Cheese, Cherry, Pineapple
INGREDIENTS
- 16ouncescream cheese
- 1 (8 ounce)cancrushed pineapple, drained well
- 2tablespoons mincedonions
- 2tablespoons mincedgreen peppers
- 6maraschino cherries, chopped
- 1dashworcestershire sauce
- 1cup slicealmonds
DIRECTIONS
- Mix all ingredients well except almonds.
- Form into ball and roll into almonds.
- Makes 1 large or 2 small cheese balls.
Posted in Recipes | No Comments »
