This recipe serves 6-8
Ingredients:
1 cup shredded, extra sharp cheddar cheese shredded.
4 eggs medium to large
1 cup milk
1 cup all-purpose flour
¼ cup butter
¼ teaspoon ground pepper (best when freshly ground)
¼ teaspoon garlic powder or garlic salt
½ onion salt or onion powder
8 strips of cooked bacon, crumbled into small bits
Method:
First, preheat the oven to 350 degrees. Melt butter in a sauce pan over medium heat and add the milk, stirring often until it begins to simmer. Add flour to mixture and stir until it forms a ball. Remove pan from the heat. Add one egg at a time and stir through until it becomes smooth. Add the seasonings and bacon, mixing well. Place in spoonfuls on a greased baking sheet. Bake in oven for approximately 25 minutes or until fluffy biscuits are puffed and golden. These are best enjoyed warm.
Alternative Cheeses:
Sharp cheddar, cheddar, garlic cheddar cheese curds
Thursday, June 30, 2011
Tuesday, June 28, 2011
Cheese Recipe 5: Cheesy Pigs in a Blanket Appetizer
This recipe will make enough to serve about 6-8 people.
Ingredients:
8 slices of Colby Jack Cheese or 1 cup shredded
8 high quality wieners
1 eight ounce can of refrigerated crescent rolls
Method:
Get the oven preheated to 375 degrees before getting all the ingredients put together. Cut a pocket, length wise in each wiener to within about ½ inch of the ends. Fill each of these pockets with some of the cheese, divided equally. Get the crescent dough out onto a lightly floured workspace. Pull dough apart into eight triangles. Wrap one triangle around each dog filled with cheese. Brush the ends to seal with a bit of beaten egg, or a bit of water, to seal. Place on a greased cookie sheet, cheese side up. Bake for approximately 12 minutes or until golden brown. Serve with ketchup, mustard or condiments of choice.
Alternative Cheeses:
Muenster, Cheddar, Sharp Cheddar, Swiss, Smokey Swiss, or Italian Cheddar Cheese Curds
Ingredients:
8 slices of Colby Jack Cheese or 1 cup shredded
8 high quality wieners
1 eight ounce can of refrigerated crescent rolls
Method:
Get the oven preheated to 375 degrees before getting all the ingredients put together. Cut a pocket, length wise in each wiener to within about ½ inch of the ends. Fill each of these pockets with some of the cheese, divided equally. Get the crescent dough out onto a lightly floured workspace. Pull dough apart into eight triangles. Wrap one triangle around each dog filled with cheese. Brush the ends to seal with a bit of beaten egg, or a bit of water, to seal. Place on a greased cookie sheet, cheese side up. Bake for approximately 12 minutes or until golden brown. Serve with ketchup, mustard or condiments of choice.
Alternative Cheeses:
Muenster, Cheddar, Sharp Cheddar, Swiss, Smokey Swiss, or Italian Cheddar Cheese Curds
Monday, June 27, 2011
What Is The Most Stinky Cheese?
What Is The Most Stinky Cheese?
Everybody seems to love cheese. Whether they are using it as a topping for another food, to hide their veggies in or if they use it as the most simple dinner for one it is still a favorite. There is one thing about this food that doesn't seem to be as universally loved as the taste, and that is the smell.
It's important that you know the smelliest cheeses come from Europe and mainly France. This is not a slam against these countries by any measure, more a knock against the American cheeses. Europe still uses raw milk and different aging techniques which allow for the exquisite taste and strong smells. For instance, one of the smelliest cheeses you can get is a true Meunster, often dubbed Monster. It comes from the region of Alsace in France. This is much richer, with subtle, unique flavors from grass fed cows and their raw milk compared to the American Muenster.
Limburger comes mainly from Germany and can be considered a common stinky cheese. The bacteria that is used to make Limburger is somewhat responsible for people's body odor. This is why it can be considered apt to describe the scent as similar to dirty socks! But don't let that keep you from trying this, once you get past the smelly rind this cheese can have a delicate buttery cream consistency, combined with a taste that's slightly nutty.
Two of the more common stinky varieties readily available in the USA are Brie and Bleu. Most people use Bleu cheese only as toppings and or for stuffing. But it can be quite tasty on top of a cucumber with a little red onion. There are tons of types of this and all seem to vary in the way they smell and their pungent taste. Of course these can be quite pricey but if you actually purchase a brick you save money over the crumbles.
Brie comes in tons of types and is a fabulous dip when served warm, especially from a bread bowl. It's often combined with apples for dipping but other fruits can go quite nicely also. I have been delighted with the combination of sweet and tangy when dipping strawberries or grapes in Brie. It's also quite nice sliced with the rind still on and spread over crackers or bread.
These rich smelly cheeses may cost more but in the end their taste is so powerfully delicious you won't overindulge in the same manner that's possible when the flavor is blander.
Everybody seems to love cheese. Whether they are using it as a topping for another food, to hide their veggies in or if they use it as the most simple dinner for one it is still a favorite. There is one thing about this food that doesn't seem to be as universally loved as the taste, and that is the smell.
It's important that you know the smelliest cheeses come from Europe and mainly France. This is not a slam against these countries by any measure, more a knock against the American cheeses. Europe still uses raw milk and different aging techniques which allow for the exquisite taste and strong smells. For instance, one of the smelliest cheeses you can get is a true Meunster, often dubbed Monster. It comes from the region of Alsace in France. This is much richer, with subtle, unique flavors from grass fed cows and their raw milk compared to the American Muenster.
Limburger comes mainly from Germany and can be considered a common stinky cheese. The bacteria that is used to make Limburger is somewhat responsible for people's body odor. This is why it can be considered apt to describe the scent as similar to dirty socks! But don't let that keep you from trying this, once you get past the smelly rind this cheese can have a delicate buttery cream consistency, combined with a taste that's slightly nutty.
Two of the more common stinky varieties readily available in the USA are Brie and Bleu. Most people use Bleu cheese only as toppings and or for stuffing. But it can be quite tasty on top of a cucumber with a little red onion. There are tons of types of this and all seem to vary in the way they smell and their pungent taste. Of course these can be quite pricey but if you actually purchase a brick you save money over the crumbles.
Brie comes in tons of types and is a fabulous dip when served warm, especially from a bread bowl. It's often combined with apples for dipping but other fruits can go quite nicely also. I have been delighted with the combination of sweet and tangy when dipping strawberries or grapes in Brie. It's also quite nice sliced with the rind still on and spread over crackers or bread.
These rich smelly cheeses may cost more but in the end their taste is so powerfully delicious you won't overindulge in the same manner that's possible when the flavor is blander.
Thursday, June 23, 2011
Cheese Recipe 4: Cheese and Bacon Roll-Up Appetizer
This recipe will make about 12 appetizers.
Ingredients:
8 slices bacon cooked, patted dry of grease and crumbled up
1/3 cup Extra Sharp Cheddar Cheese
1 8 ounce can crescent rolls
3 table spoons whipping cream
1 medium egg
1/8 cup finely diced green onion
Method:
Get the oven preheated to 375 degrees before starting. Unroll dough into one large rectangle on a lightly floured work surface. Press into a 12x9 inch rectangle, firmly pressing perforations to seal them up. Cut the dough into 12 squares. Gently press the squares into 12 ungreased mini muffin cups. Shape the edges to form rims about ¼ of an inch high. Spoon the cheese evenly into the cups. Add the onion and the bacon to this. Whisk the egg and whipping cream with wire whisk or fork, until well blended. Spoon a little less than a tablespoon onto each cup. Bake 15-20 minutes and set aside to cool.
Alternative Cheeses:
Swiss, Smokey Swiss, Gouda, Provolone
Ingredients:
8 slices bacon cooked, patted dry of grease and crumbled up
1/3 cup Extra Sharp Cheddar Cheese
1 8 ounce can crescent rolls
3 table spoons whipping cream
1 medium egg
1/8 cup finely diced green onion
Method:
Get the oven preheated to 375 degrees before starting. Unroll dough into one large rectangle on a lightly floured work surface. Press into a 12x9 inch rectangle, firmly pressing perforations to seal them up. Cut the dough into 12 squares. Gently press the squares into 12 ungreased mini muffin cups. Shape the edges to form rims about ¼ of an inch high. Spoon the cheese evenly into the cups. Add the onion and the bacon to this. Whisk the egg and whipping cream with wire whisk or fork, until well blended. Spoon a little less than a tablespoon onto each cup. Bake 15-20 minutes and set aside to cool.
Alternative Cheeses:
Swiss, Smokey Swiss, Gouda, Provolone
Saturday, June 18, 2011
Cheese Recipe 3: Pepperoni and Cheese Bagel Appetizer
This recipe will yield 2 servings.
Ingredients:
4 plain or onion bagels split in half.
½ cup marinara sauce
1 green pepper, washed, gutted and finely diced.
½ cup shredded or grated mozzarella cheese
24 slices pepperoni slices
1 small can of black or green olives finely sliced
1 ten ounce can of mushrooms
Method:
Get the oven preheated to 350 degrees before getting the pizzas assembled. Get a baking sheet out and spray with non-stick spray. Place bagels on the sheet sliced side up. Coat each bagel with spaghetti sauce, and then start layering the pepperoni around the bagel. Next sprinkle the green pepper. Follow with olives and then mushrooms. After this, sprinkle with the cheese. Place in the oven and cook for about 10 minutes or until cheese is melted and golden. These can be cut into bite size bits and served with ranch dressing.
Alternative Cheeses:
Provolone, Muenster, Italian Cheddar Cheese Curds, Cheddar Cheese, or Jalapeño Cheddar Cheese
Ingredients:
4 plain or onion bagels split in half.
½ cup marinara sauce
1 green pepper, washed, gutted and finely diced.
½ cup shredded or grated mozzarella cheese
24 slices pepperoni slices
1 small can of black or green olives finely sliced
1 ten ounce can of mushrooms
Method:
Get the oven preheated to 350 degrees before getting the pizzas assembled. Get a baking sheet out and spray with non-stick spray. Place bagels on the sheet sliced side up. Coat each bagel with spaghetti sauce, and then start layering the pepperoni around the bagel. Next sprinkle the green pepper. Follow with olives and then mushrooms. After this, sprinkle with the cheese. Place in the oven and cook for about 10 minutes or until cheese is melted and golden. These can be cut into bite size bits and served with ranch dressing.
Alternative Cheeses:
Provolone, Muenster, Italian Cheddar Cheese Curds, Cheddar Cheese, or Jalapeño Cheddar Cheese
Tuesday, June 14, 2011
Cheese Recipe 2: Cheese Egg Wedges Appetizer
This recipe will make about 6 servings.
Ingredients:
2 cups Colby Jack cheese
½ teaspoon baking powder
¼ cup all-purpose flour
1/3 cup milk
4 eggs well beaten
1/8 teaspoon baking powder
1 cup cream style cottage cheese with chives
1 cup prepared spaghetti sauce or salsa
Method:
Get the oven preheated to 375 degrees. In a medium bowl mix together the eggs, milk, baking powder, garlic powder, flour until combined. Add the cottage cheese and Colby Jack, stir well. Get a 9 inch pie plate and lightly grease it or spray it with non-stick spray. Pour egg mixture into the plate and place in oven. Bake mixture for 25 to 30 minute or until the eggs have fully set. Cut finished dish into pie shaped wedges and serve with the spaghetti sauce or salsa drizzled over the top.
Alternative Cheeses:
Jalapeño Cheddar, Smoked Swiss cheese, Gouda, Muenster, Garlic Cheddar Cheese Curds.
Ingredients:
2 cups Colby Jack cheese
½ teaspoon baking powder
¼ cup all-purpose flour
1/3 cup milk
4 eggs well beaten
1/8 teaspoon baking powder
1 cup cream style cottage cheese with chives
1 cup prepared spaghetti sauce or salsa
Method:
Get the oven preheated to 375 degrees. In a medium bowl mix together the eggs, milk, baking powder, garlic powder, flour until combined. Add the cottage cheese and Colby Jack, stir well. Get a 9 inch pie plate and lightly grease it or spray it with non-stick spray. Pour egg mixture into the plate and place in oven. Bake mixture for 25 to 30 minute or until the eggs have fully set. Cut finished dish into pie shaped wedges and serve with the spaghetti sauce or salsa drizzled over the top.
Alternative Cheeses:
Jalapeño Cheddar, Smoked Swiss cheese, Gouda, Muenster, Garlic Cheddar Cheese Curds.
Tuesday, June 7, 2011
Cheese Recipe 1: Sausage Cheese Balls Appetizer
Sausage Cheese Balls
This recipe will make about three dozen sausage cheese balls.
Ingredients:
1 pound tubed sausage hot, defrosted to room temperature
1 pound sage sausage defrosted to room temperature
4 cups grated Extra Sharp Cheddar cheese
3 Cups baking mix
Method:
Get the oven started by preheating it to 400 degrees. Cook the sausage to beforehand so that it can be well drained, and all extra grease is sopped off with a paper towel. Let cool. Get a large bowl and place sausage in small crumbles into it. Add the cheese. Add the baking mix, ½ cup at a time, mixing well in between. Add the next ½ cup, and mix, and then add the final cups in half increments. The most important part of this recipe is to thoroughly mix the ingredients with hands before forming balls about 2 inches round. Place on cookie sheet and bake for 12-15 minutes or until well set.
Alternative Cheeses:
Garlic Cheddar Cheese Curds, Jalapeño Cheddar, Colby Jack
This recipe will make about three dozen sausage cheese balls.
Ingredients:
1 pound tubed sausage hot, defrosted to room temperature
1 pound sage sausage defrosted to room temperature
4 cups grated Extra Sharp Cheddar cheese
3 Cups baking mix
Method:
Get the oven started by preheating it to 400 degrees. Cook the sausage to beforehand so that it can be well drained, and all extra grease is sopped off with a paper towel. Let cool. Get a large bowl and place sausage in small crumbles into it. Add the cheese. Add the baking mix, ½ cup at a time, mixing well in between. Add the next ½ cup, and mix, and then add the final cups in half increments. The most important part of this recipe is to thoroughly mix the ingredients with hands before forming balls about 2 inches round. Place on cookie sheet and bake for 12-15 minutes or until well set.
Alternative Cheeses:
Garlic Cheddar Cheese Curds, Jalapeño Cheddar, Colby Jack
Thursday, June 2, 2011
Do the Ingredients in Cheese Make It Better?
Do the Ingredients in Cheese Make It Better?
So you’re sitting there and you’re wondering—what’s in cheese? And you look on your label and see a whole bunch of spices and stuff that just makes you sit there and wonder—what is half of this?
First of all, there is the main ingredient, milk. Milk is a pretty fatty substance—so much in fact that you can create two batches of cheese if you use cow or sheep’s milk. However, the amount of milk depends on what type of cheese you are making and the like. For some, they may not be able to eat cheese that came from cows, but they can eat that which came from goats or even sheep, since it has smaller fat globules. However, as far as cheesemaking goes, we first place the milk into a large vat, and then heat it. Once it is heated, it then has an essential ingredient called rennet added to it.
The length of time the milk is separated into curds and whey affects the taste, as does the length of time that the cheese is aged. The kind made from cows is normally very creamy-tasting and it tastes like cow’s milk. The kind from goats is a bit tangy and smells a bit stronger than that from cows. It is something that takes getting used to. The same goes for that made from sheep’s milk.
Then there is molding. Molding is where mold starts to form throughout the cheese—this can be desirable in most cases and can also be edible. This isn’t the same as mold from leaving it sit in the fridge too long and it should look like that when it gets to you.
Colorings can also affect the taste. It depends on the coloring and if it contains any flavorings. There are also certain spices that are added for both flavor and color. One thing that you should remember is that most of the time the spices are just for colors. (Unfortunately, if cheese is not uniform, most people worry that there is something wrong with it—therefore, to make it more acceptable as far as looks go, they add a bit of coloring.)
Last, salt is an important factor. As far as salt goes, you need to remember that it helps to not only dry out the cheese and help it age, but it also has a bit of weight on how the cheese tastes.
There are loads of other things that can affect the taste, including the aging and the way the cheese was made. Keep this in mind when you purchase your next wheel!
So you’re sitting there and you’re wondering—what’s in cheese? And you look on your label and see a whole bunch of spices and stuff that just makes you sit there and wonder—what is half of this?
First of all, there is the main ingredient, milk. Milk is a pretty fatty substance—so much in fact that you can create two batches of cheese if you use cow or sheep’s milk. However, the amount of milk depends on what type of cheese you are making and the like. For some, they may not be able to eat cheese that came from cows, but they can eat that which came from goats or even sheep, since it has smaller fat globules. However, as far as cheesemaking goes, we first place the milk into a large vat, and then heat it. Once it is heated, it then has an essential ingredient called rennet added to it.
The length of time the milk is separated into curds and whey affects the taste, as does the length of time that the cheese is aged. The kind made from cows is normally very creamy-tasting and it tastes like cow’s milk. The kind from goats is a bit tangy and smells a bit stronger than that from cows. It is something that takes getting used to. The same goes for that made from sheep’s milk.
Then there is molding. Molding is where mold starts to form throughout the cheese—this can be desirable in most cases and can also be edible. This isn’t the same as mold from leaving it sit in the fridge too long and it should look like that when it gets to you.
Colorings can also affect the taste. It depends on the coloring and if it contains any flavorings. There are also certain spices that are added for both flavor and color. One thing that you should remember is that most of the time the spices are just for colors. (Unfortunately, if cheese is not uniform, most people worry that there is something wrong with it—therefore, to make it more acceptable as far as looks go, they add a bit of coloring.)
Last, salt is an important factor. As far as salt goes, you need to remember that it helps to not only dry out the cheese and help it age, but it also has a bit of weight on how the cheese tastes.
There are loads of other things that can affect the taste, including the aging and the way the cheese was made. Keep this in mind when you purchase your next wheel!
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