This recipe will make about 4-6 servings.
Ingredients:
1 Large package of prepared Pizza dough (about 12 ounces)
1 small jar of prepared pizza sauce
1 tablespoon minced garlic
2 Roma tomatoes cut into fine slices
½ cup mozzarella cheese, shredded
¼ cup Gouda cheese shredded
¼ cup Muenster shredded
¼ cup provolone
¼ cup Italian Cheese curds
1 can of sliced mushrooms
1 green onion well diced
1 can green olives sliced
1 can black olives sliced
Method:
On a well-floured surface roll out the pizza sough to fit over a pizza stone or a baking sheet. Lightly spread the garlic over the dough. Spoon the spaghetti sauce on and spread over it next. From this step start layering the mushrooms, then olives, peppers, and tomatoes. Follow by spreading the mozzarella, then Gouda, Muenster, Provolone and Italian Cheese Curds.
Alternative Cheeses:
Garlic Cheddar Cheese curds, Extra Sharp Cheddar, Swiss, Jalapeño Cheddar, Or Colby Jack Cheese
Sunday, October 30, 2011
Saturday, October 29, 2011
Cheese Recipe 27: Cheese Nachos
This recipe will serve 4-6 people.
Ingredients:
1 bag of premium nacho chips
1 ten ounce can of refried beans
1 ten ounce can of black beans, well drained
½ cup sour cream
2 cups shredded Colby Jack cheese
½ cup tomatoes seeds and guts removed, and diced small
2 green onions, finely chopped
2 cups of lettuce shredded
1 can of olives finely sliced
1 cup freshly made salsa
Jalapeño peppers optional and diced small
Method:
Preheat the oven to 400 degrees or set to broiler setting. While this is heating up, use a large plate or platter to spread the chips out on. Then layer with refried beans, and then black beans. Pile on the cheese and then place into the oven for about 10 minutes, or until cheese is melted and bubbly and tips of chips start to turn brown. Sprinkle olives, onions, tomatoes and lettuce. Serve with salsa and sour cream.
Alternative Cheeses:
Jalapeño Cheddar, Cheddar or Muenster
Ingredients:
1 bag of premium nacho chips
1 ten ounce can of refried beans
1 ten ounce can of black beans, well drained
½ cup sour cream
2 cups shredded Colby Jack cheese
½ cup tomatoes seeds and guts removed, and diced small
2 green onions, finely chopped
2 cups of lettuce shredded
1 can of olives finely sliced
1 cup freshly made salsa
Jalapeño peppers optional and diced small
Method:
Preheat the oven to 400 degrees or set to broiler setting. While this is heating up, use a large plate or platter to spread the chips out on. Then layer with refried beans, and then black beans. Pile on the cheese and then place into the oven for about 10 minutes, or until cheese is melted and bubbly and tips of chips start to turn brown. Sprinkle olives, onions, tomatoes and lettuce. Serve with salsa and sour cream.
Alternative Cheeses:
Jalapeño Cheddar, Cheddar or Muenster
Thursday, October 27, 2011
Cheese Recipe 26: Beef and Bean, Cheese Casserole
This recipe will make enough to serve about 6 people.
Ingredients:
1 large cans pork and beans (28 – 32 ounces)
½ cup red and green pepper, gutted and finely chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Extra Sharp Cheddar Cheese
½ cup onion finely chopped
1 pound lean ground beef
Method:
Preheat oven to 350 degrees before starting the cooking. Meanwhile, in a large skillet over medium heat, brown the beef. Drain excess fat off, very well. Toss the peppers and onion in, sauté until peppers are caramelized. Add the remaining ingredients, reserving half of the cheese. Get a large casserole dish out and grease it. Place the mixture into the dish and sprinkle with the rest of the cheese. Put into the oven and bake for about 30 minutes, or until well mixed. Serve immediately.
Alternative Cheeses:
Gouda, Smokey Swiss, Colby Cheddar, Sharp Cheddar, Muenster, Garlic Cheddar Cheese Curds, or Italian Cheese Curds
Ingredients:
1 large cans pork and beans (28 – 32 ounces)
½ cup red and green pepper, gutted and finely chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Extra Sharp Cheddar Cheese
½ cup onion finely chopped
1 pound lean ground beef
Method:
Preheat oven to 350 degrees before starting the cooking. Meanwhile, in a large skillet over medium heat, brown the beef. Drain excess fat off, very well. Toss the peppers and onion in, sauté until peppers are caramelized. Add the remaining ingredients, reserving half of the cheese. Get a large casserole dish out and grease it. Place the mixture into the dish and sprinkle with the rest of the cheese. Put into the oven and bake for about 30 minutes, or until well mixed. Serve immediately.
Alternative Cheeses:
Gouda, Smokey Swiss, Colby Cheddar, Sharp Cheddar, Muenster, Garlic Cheddar Cheese Curds, or Italian Cheese Curds
Tuesday, October 25, 2011
Cheese Recipe 25: Chicken Bacon Cheddar Melt
This recipe will yield about 4 servings.
Ingredients:
4 slices of toasted bread
1 cup shredded Cheddar Cheese
8 slices cooked bacon, well drained
4 teaspoons steak sauce
1 small onion sliced
2 teaspoons butter or margarine
1 teaspoon olive oil
4 boneless, skinless chicken breasts
Method:
Turn broiler on oven to get warmed up. Place chicken breast halves between waxed paper. And pound to about ¼ inch thickness. In a large skillet cook sliced onion in butter and olive oil till golden. Remove onion from skillet and set aside. Add chicken to the skillet, cook for about 7 to 9 minutes, on each side or until browned and no longer pink. Place toasted bread slices on a large baking sheet and spread each slice with steak sauce. Top each slice of with a chicken breast, two slices of bacon, onion and shredded cheese. Broil 4-6 minutes or until cheese is melted.
Alternative Cheeses:
Swiss, Muenster, Provolone
Ingredients:
4 slices of toasted bread
1 cup shredded Cheddar Cheese
8 slices cooked bacon, well drained
4 teaspoons steak sauce
1 small onion sliced
2 teaspoons butter or margarine
1 teaspoon olive oil
4 boneless, skinless chicken breasts
Method:
Turn broiler on oven to get warmed up. Place chicken breast halves between waxed paper. And pound to about ¼ inch thickness. In a large skillet cook sliced onion in butter and olive oil till golden. Remove onion from skillet and set aside. Add chicken to the skillet, cook for about 7 to 9 minutes, on each side or until browned and no longer pink. Place toasted bread slices on a large baking sheet and spread each slice with steak sauce. Top each slice of with a chicken breast, two slices of bacon, onion and shredded cheese. Broil 4-6 minutes or until cheese is melted.
Alternative Cheeses:
Swiss, Muenster, Provolone
Saturday, October 22, 2011
Cheese Recipe 24: Cheese and Mushroom Burger
This recipe will yield six burgers.
Ingredients:
¼ cup finely chopped onion
2 eggs slightly beaten
8 ounces sliced mushrooms, well drained
6 split buns lightly toasted
6 slices of extra sharp cheddar cheese
¾ cups bread crumbs
1 ½ pounds lean hamburger
2 tablespoons butter
Salt and pepper to taste
Burger condiments: Lettuce, Tomato, Onions, Ketchup and Mustard
Methods:
In a medium bowl combine ground beef, eggs, breadcrumbs, a squirt of ketchup salt and pepper. Shape into twelve small patties. In a skillet melt the butter and sauté the mushrooms until they are tender. Place mushrooms on six of the patties. Top with the remaining patties and seal the edges. Broil or grill till they are done to desire. Top with a slice of cheese until melted. Serve on the buns. Offer with condiments of choice, chips or fries and pickles. Enjoy!
Alternative Cheeses:
Gouda, Muenster, Swiss, Smokey Swiss, Colby Jack, or Cheddar
Ingredients:
¼ cup finely chopped onion
2 eggs slightly beaten
8 ounces sliced mushrooms, well drained
6 split buns lightly toasted
6 slices of extra sharp cheddar cheese
¾ cups bread crumbs
1 ½ pounds lean hamburger
2 tablespoons butter
Salt and pepper to taste
Burger condiments: Lettuce, Tomato, Onions, Ketchup and Mustard
Methods:
In a medium bowl combine ground beef, eggs, breadcrumbs, a squirt of ketchup salt and pepper. Shape into twelve small patties. In a skillet melt the butter and sauté the mushrooms until they are tender. Place mushrooms on six of the patties. Top with the remaining patties and seal the edges. Broil or grill till they are done to desire. Top with a slice of cheese until melted. Serve on the buns. Offer with condiments of choice, chips or fries and pickles. Enjoy!
Alternative Cheeses:
Gouda, Muenster, Swiss, Smokey Swiss, Colby Jack, or Cheddar
Thursday, October 20, 2011
Cheese Recipe 23: Ham and Cheese Sub
This recipe serves about 4.
Ingredients:
1 medium ripe tomato
8 slices of bread of choice, or four small French or sourdough loafs
10 slices of ham, sliced deli style
1 cup lettuce sliced or shredded
4 Tablespoons mayonnaise
8 tablespoons Italian Dressing
8 slices of Colby Jack Cheese
Method:
Preheat the oven to 350 degrees. Cut each loaf down the center to create an open faced bun. On the top slice spread a thin layer of mayonnaise, and two thin lines of Italian dressing. Place a layer of Colby Jack Cheese. On the bottom loaf place a ¼ of the ham, folded in half and layered. Place in the oven until toasted on the edges. Remove from oven and add slices of tomato, and lettuce. Place the top of loaf with cheese firmly on and let rest for a minute or so. Serve with pickle slices and chips.
Alternative Cheeses:
Swiss, Muenster, Garlic Cheddar Cheese Curds
Ingredients:
1 medium ripe tomato
8 slices of bread of choice, or four small French or sourdough loafs
10 slices of ham, sliced deli style
1 cup lettuce sliced or shredded
4 Tablespoons mayonnaise
8 tablespoons Italian Dressing
8 slices of Colby Jack Cheese
Method:
Preheat the oven to 350 degrees. Cut each loaf down the center to create an open faced bun. On the top slice spread a thin layer of mayonnaise, and two thin lines of Italian dressing. Place a layer of Colby Jack Cheese. On the bottom loaf place a ¼ of the ham, folded in half and layered. Place in the oven until toasted on the edges. Remove from oven and add slices of tomato, and lettuce. Place the top of loaf with cheese firmly on and let rest for a minute or so. Serve with pickle slices and chips.
Alternative Cheeses:
Swiss, Muenster, Garlic Cheddar Cheese Curds
Monday, October 17, 2011
Cheese Recipe 22: Turkey Melt Sandwich
This recipe will serve two people.
Ingredients:
4 slices Rye or whole wheat bread
8 thin slices of turkey, smoked or otherwise
¼ cup mayonnaise
1 Tablespoon mustard (honey or Dijon)
6 slices of Muenster Cheese
1 tablespoon butter
Method:
In a small bowl, mix mayonnaise and mustard together until well blended. Get a medium skillet and place it over a burner. Coat with cooking oil, or spray with non-stick spray. Toss turkey in and turn burner to medium to low heat. Warm turkey and pan till sizzling, remove. Butter each slice of bread on one side. Spread mayonnaise mixture on the other side of each slice of bread. Place 4 slices of turkey on two of the slices of bread, cover with 3 slices of cheese and cover with other slice of bread. Place each sandwich in skillet and cook for about three minutes on one side (until toasty) then flip over and cook for another three minutes or until toasty.
Alternative Cheese:
Gouda, Swiss, Smokey Swiss
Ingredients:
4 slices Rye or whole wheat bread
8 thin slices of turkey, smoked or otherwise
¼ cup mayonnaise
1 Tablespoon mustard (honey or Dijon)
6 slices of Muenster Cheese
1 tablespoon butter
Method:
In a small bowl, mix mayonnaise and mustard together until well blended. Get a medium skillet and place it over a burner. Coat with cooking oil, or spray with non-stick spray. Toss turkey in and turn burner to medium to low heat. Warm turkey and pan till sizzling, remove. Butter each slice of bread on one side. Spread mayonnaise mixture on the other side of each slice of bread. Place 4 slices of turkey on two of the slices of bread, cover with 3 slices of cheese and cover with other slice of bread. Place each sandwich in skillet and cook for about three minutes on one side (until toasty) then flip over and cook for another three minutes or until toasty.
Alternative Cheese:
Gouda, Swiss, Smokey Swiss
Friday, October 14, 2011
Cheese Recipe 21: Veggie and Cheese Sub
This recipe will make about six people.
Ingredients:
1 8 ounce can pizza sauce
1 package of mushrooms, or two small cans of sliced mushrooms
1 large tomato or two medium sliced
1 pound shredded or sliced mozzarella
30-35 finely sliced banana peppers
1 large green pepper finely
1 or 2 cans black or green olives thinly sliced.
6 bread buns split in half
Methods:
Get the oven preheated to 400 degrees. Slice the buns in half, choose any amount really, just adjust ingredients accordingly. On bottom half of buns spread pizza sauce thinly, layer mushrooms, tomatoes, peppers, olives and cheese. Then season with salt and pepper to taste. Replace the tops. Spray heavy duty foil with non-stick spray and wrap the sandwiches up tightly. Place on a baking sheet, and into the oven for 12-15 minutes, or until the cheese is golden and melted.
Alternative Cheeses:
Extra Sharp Cheddar, Sharp Cheddar, Muenster, Provolone, Smokey Swiss, or Swiss
Ingredients:
1 8 ounce can pizza sauce
1 package of mushrooms, or two small cans of sliced mushrooms
1 large tomato or two medium sliced
1 pound shredded or sliced mozzarella
30-35 finely sliced banana peppers
1 large green pepper finely
1 or 2 cans black or green olives thinly sliced.
6 bread buns split in half
Methods:
Get the oven preheated to 400 degrees. Slice the buns in half, choose any amount really, just adjust ingredients accordingly. On bottom half of buns spread pizza sauce thinly, layer mushrooms, tomatoes, peppers, olives and cheese. Then season with salt and pepper to taste. Replace the tops. Spray heavy duty foil with non-stick spray and wrap the sandwiches up tightly. Place on a baking sheet, and into the oven for 12-15 minutes, or until the cheese is golden and melted.
Alternative Cheeses:
Extra Sharp Cheddar, Sharp Cheddar, Muenster, Provolone, Smokey Swiss, or Swiss
Wednesday, October 12, 2011
Cheese Recipe 20: Cheese Pizza Sub
This recipe will make about six servings.
Ingredients:
2 packages sliced pepperoni (about 3 ½ ounces each)
36 mild banana peppers sliced into thin rings
1 medium onion halved and thinly sliced or diced up
1 can of black or green olives thinly sliced
18 slices mozzarella cheese or it can be shredded
10 slices Muenster cheese or it can be shredded
1 cans (8 ounces) Pizza sauce
6 submarine sandwich buns, about 9 inches split
Method:
Get the oven preheated to 425 degrees. On bottom half of sandwich buns, spread pizza sauce in a thin layer. Then layer pepperoni, onions, olives, peppers, cover with both mozzarella and Muenster cheese. Place tops on last. Wrap each sandwich in tin foil and then place on a baking sheet. Place in oven for about 12-15 minutes or until cheese is melted and golden.
Alternative Cheeses:
Swiss cheese, Extra Sharp Cheddar, Italian Cheddar Cheese Curds
Ingredients:
2 packages sliced pepperoni (about 3 ½ ounces each)
36 mild banana peppers sliced into thin rings
1 medium onion halved and thinly sliced or diced up
1 can of black or green olives thinly sliced
18 slices mozzarella cheese or it can be shredded
10 slices Muenster cheese or it can be shredded
1 cans (8 ounces) Pizza sauce
6 submarine sandwich buns, about 9 inches split
Method:
Get the oven preheated to 425 degrees. On bottom half of sandwich buns, spread pizza sauce in a thin layer. Then layer pepperoni, onions, olives, peppers, cover with both mozzarella and Muenster cheese. Place tops on last. Wrap each sandwich in tin foil and then place on a baking sheet. Place in oven for about 12-15 minutes or until cheese is melted and golden.
Alternative Cheeses:
Swiss cheese, Extra Sharp Cheddar, Italian Cheddar Cheese Curds
Sunday, October 9, 2011
Cheese Recipe 19: Meatball and Mozzarella Sandwich
This recipe will make one sandwich.
Ingredients:
2 ounces fresh mozzarella cheese, thin deli-sliced
1 six inch long hoagie roll
¼ cup basic tomato sauce or spaghetti sauce
3 Italian Meatballs
Method:
Heat the oven, setting on broiler to low and place a rack in the middle. Warm the meatballs and the sauce up in a covered microwavable dish or on the stove top. Cut a notch the shape of a V, about 1 inch wide into the top of the hoagie roll, it can be discarded. Some of the roll's interior will need to be removed to form a pocket for the meatballs. Arrange the meatballs into the roll, cover with the sauce and then the mozzarella cheese. Place these on a foil lined baking sheet. Place this under the broiler until the cheese is melted, frothy and brown. Bread should be toasty, it will take about 3-4 minutes.
Alternative Cheeses:
Provolone, Muenster, Cheddar, Swiss
Ingredients:
2 ounces fresh mozzarella cheese, thin deli-sliced
1 six inch long hoagie roll
¼ cup basic tomato sauce or spaghetti sauce
3 Italian Meatballs
Method:
Heat the oven, setting on broiler to low and place a rack in the middle. Warm the meatballs and the sauce up in a covered microwavable dish or on the stove top. Cut a notch the shape of a V, about 1 inch wide into the top of the hoagie roll, it can be discarded. Some of the roll's interior will need to be removed to form a pocket for the meatballs. Arrange the meatballs into the roll, cover with the sauce and then the mozzarella cheese. Place these on a foil lined baking sheet. Place this under the broiler until the cheese is melted, frothy and brown. Bread should be toasty, it will take about 3-4 minutes.
Alternative Cheeses:
Provolone, Muenster, Cheddar, Swiss
Tuesday, October 4, 2011
Should Certain Cheeses Be Served At Certain Temperatures?
Congratulations! A party is coming up and you've planned the perfect evening of fun. You have chosen the best drinks and paired them with some fantastic appetizers. You've even hunted and foraged for all sorts of unique and flavorful cheeses from across the globe to entice your guests to try. Now all you have to do is figure out some of the best ways to serve them. Here are a few pointers to get you on your way.
First of all it's best for the flavor of all varieties to serve them at room temperatures. I'm not talking swimsuit climate, but a solid 60-70 degrees is perfect. And you don't want to serve them straight from the icebox, either. It's best to get your cheese out of the cellar or refrigerator at least thirty minutes before the guests arrive, preferably sixty. You don't have to open and slice each type till close to serving. Letting the cheese warm to room temp gives it time for the natural flavors to ripen and build, thus providing you and your friends a more complex and rich tasting.
This is especially important with unique artisan styles. Camemberts and Limburger have all sorts of subtle flavors that only really show themselves when they're served in warmer atmospheres. Soft Bries are bland and muted when served cold, but turn into delicious combinations of fantastic flavors when allowed to sit at room temperatures. They also become much easier to spread and enjoy.
If you notice that the cheese has started to get soft, oily or moist it is probably too warm. If this happens the taste will start to grow musty and less favorable. I like to toss mine back in the refrigerator for fifteen minutes or so just to regain the texture but keep the flavor. Also if they're left in the air you'll notice hardening. It's best to provide covers to your trays to prevent this. Most your specialty types last longer in room temperatures then general brick cheeses.
It's important to understand good cheese, like wine, is alive. These enzymes are suspended from motion in cold temps and therefore you are left out of tasting them. Most wines aren't meant to be served straight from the ice box either. If you've taken the time and trouble to get unique varieties, go the extra mile and let them warm to the task of teasing your taste buds and you're sure to be happier for it.
First of all it's best for the flavor of all varieties to serve them at room temperatures. I'm not talking swimsuit climate, but a solid 60-70 degrees is perfect. And you don't want to serve them straight from the icebox, either. It's best to get your cheese out of the cellar or refrigerator at least thirty minutes before the guests arrive, preferably sixty. You don't have to open and slice each type till close to serving. Letting the cheese warm to room temp gives it time for the natural flavors to ripen and build, thus providing you and your friends a more complex and rich tasting.
This is especially important with unique artisan styles. Camemberts and Limburger have all sorts of subtle flavors that only really show themselves when they're served in warmer atmospheres. Soft Bries are bland and muted when served cold, but turn into delicious combinations of fantastic flavors when allowed to sit at room temperatures. They also become much easier to spread and enjoy.
If you notice that the cheese has started to get soft, oily or moist it is probably too warm. If this happens the taste will start to grow musty and less favorable. I like to toss mine back in the refrigerator for fifteen minutes or so just to regain the texture but keep the flavor. Also if they're left in the air you'll notice hardening. It's best to provide covers to your trays to prevent this. Most your specialty types last longer in room temperatures then general brick cheeses.
It's important to understand good cheese, like wine, is alive. These enzymes are suspended from motion in cold temps and therefore you are left out of tasting them. Most wines aren't meant to be served straight from the ice box either. If you've taken the time and trouble to get unique varieties, go the extra mile and let them warm to the task of teasing your taste buds and you're sure to be happier for it.
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