3 tb Butter
Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat.Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly.
17.5 oz brined sheep's cheese,
Place the crumbled cheese into a butter-lined saucepan. Top with the finely cut peppers, grated or sliced tomatoes and butter. Cover with a lid and stew for some 15min. Beat the eggs in a cupful of water, pour over the dish, cover and cook until a yellow crust is formed. Serve with paprika.
900g/2lb new potatoes, scrubbed and scraped
50g/2 oz unsalted butter
Place the potatoes in a pan of salted water, bring to the boil and cook for 20 minutes. Drain, add the knob of butter, cover and keep warm.Fry the wild and cultivated mushrooms in the unsalted butter or the oil. When the mushroom juices appear, increase the heat to evaporate the moisture.Preheat a moderate grill. Slice the cheese thinly, arrange on top of the mushroom slices and grill until bubbly and brown.Scatter with walnuts and serve with buttered new potatoes, gherkins and a green salad.
50g/2 oz Ricotta cheese
Preheat the oven to 200c/400F. Place the ricotta in a bowl and crumble in the Dolcelatte. Add the rest of the ingredients, except for the pears and apple juice, and mix well.Halve the pears lengthways and use a melon ballerto remove the cores. Place in an ovenproof dish and divide the filling equally among them.Pour in the apple juice and cover the dish with foil. Bake the pears for 20 minutes, or until tender.Remove the foil and place the dish under a hot grill for 3 minutes. Serve the pears immediately.
4 - 9 inch pastry shells
Preheat oven to 350 degrees F (175 degrees C). Cut sausage into 1 inch pieces. Heat a skillet over medium heat and cook sausage until brown. Place sausage in a large bowl. To sausage, add hard cooked eggs, Cheddar cheese, Provolone cheese, Ricotta cheese, and parsley. Mix together and season to taste with salt and pepper. Add one raw egg to mixture. Mix well and check consistency--should not be loose or runny, but should hold together well. Add one more raw egg if necessary. Spoon filling into 2 pastry-lined pie pans, and cover with other 2 pastry shells. Seal edges and cut steam vents in top. Brush top pastry with melted butter or margarine. Bake in preheated oven for 35 minutes, until golden brown. Makes 2 pies.
Mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts
mix ingredients.Roll out the 3 dough balls- so that each one is a bit bigger than your baking pan - the amount of dough, for that size will give you the right thickness place the first layer on the greased pan, with ends hanging over the pan rim - add half the filling follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together Prick a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F
1 lb mozzarella
Slice the mozzarella into flat wedges (it's easier to fry this
way).Set up 3 bowls, one with flour, one with egg, one with the bread crumbs.
Coat each piece of cheese first with flour, then egg, then bread crumbs,
then throw immediately into the hot oil to fry (the coating doesn't turn
out as well if you let it sit around inside its coating). Fry for a minute
or two on each side until coating is golden brown and the cheese is melted.Sprinkle
with lemon juice and serve.
6 ozs brie or camembert cheese, at room temperature
Mash together the cheese, green pepper and seasoning to taste.
Use the mixture to sandwich the mushrooms together in pairs. Thread 3 pairs
of mushrooms onto a skewer with a cherry tomato between each pair. Repeat
with remaining ingredients. Melt the honey and butter and brush the
glaze over the kebabs. Place on a sheet of foil under a preheated moderate
grill for 5 - 6 minutes, turning once. Serve immediately with the glaze and
melted cheese spooned over the top.
4 oz. Gruyere cheese
Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth, add kirsch and serve with French bread.
2 cups rice, cooked
Cook rice as normal, adding broccoli during the last 3 minutes of cooking. Transfer to a bowl. Cool to room temperature. Combine rice and broccoli with remaining ingredients; toss. Chill. Serve with freshly ground black pepper.
1 sheet Frozen Puff Pastry
Beat the egg and water together in a small bowl.Thaw pastry 20
minutes; on a floured surface roll to a 15-inch circle. Preheat oven to
400F degrees. Slice Brie in half horizontally. Spread Boursin cheese on
one half. Re-assemble Brie and place in the center of pastry. Brush pastry
edges with egg wash, and pull up sides to enclose Brie. Place seam side down
on ungreased baking sheet. If desired, decorate the top with pastry scraps.
Brush with egg wash. Bake for 20 minutes. Let stand 10 minutes (at least)
before serving. Makes 12 servings.
The Dough :
Beat eggs,mix all other ingredients; heat in pot until cheese starts melting, allow to cool to room temperature; then mix in eggs
1 dozen corn tortillas
Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.