Cheese Recipes

California Rarebit

 Bansko Region

 Wild Mushroom Gratin with Beaufort Cheese

 Cheese-Stuffed Pears

 Easter Pie

 Greek Spinach Pie

 Mozzarella Milananese

 Cheesy Mushroom Kebabs

 Cheese Fondue

 Broccoli Blue Cheese Rice

 Brie En Croute

 Greek Cheese Pie

 Tortilla Flats Chicken

3 tb Butter
1/2 c White Wine; Dry
2 1/2 c Monterey Jack Cheese; Cubed
1 ea Egg; Lg, Lightly Beaten
1 ts Worcestershire Sauce
1/2 ts Basil; Crushed
2 c Mushrooms; Fresh, Sliced
1/2 ts Garlic Powder

Method

 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,
2-3 tomatoes,
 2-3 peppers,
5 eggs,
3.5 oz butter
half a tsp paprika.

Method

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
4 tbsp olive oil
knob of butter
350g/12 ozs assorted wild and culitivated mushrooms, thinly sliced
175g/6 ozs Beaufort or Fontina cheese
50g/2 oz broken walnuts, toasted
salt and freshly ground black pepper
12 medium gherkins and mixed green salad leaves,
to serve

METHOD

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
50g/2 oz Dolcelatte cheese
1 tbsp honey
1/2 stick celery, finely sliced
8 green olives, stoned and roughly chopped
4 dates, stoned and cut into thin strips
pinch of paprika
4 ripe pears
150ml/ 2/3 cup apple juice

Method

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
1 (12 ounce) package Italian sausage links
6 hard cooked eggs, diced
1 cup diced Cheddar cheese
1/2 cup diced Provolone cheese
1 1/2 cups whole milk Ricotta cheese
1/2 bunch fresh parsley, chopped
salt and pepper to taste
1 raw egg, sometimes 2
1/4 cup butter or margarine, melted

Method

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.

Dough
3 cups all purpose flour
1 cup warm water
2 tbl spoons oil
1/2 spoon oregano
dash of salt

Mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts

 Filling
2lb Spinach - washed - chop larger leaves
a couple of chopped shallots (can replace with 1/3 white onion)
1/2 cup finely chopped parsley
1/3 pound feta cheese
salt, pepper, thyme

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
2 eggs, beaten
1/2 cup flour
1 cup flavored bread crumbs
Vegetable oil for frying

Method

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.
Note: The difficult part of this is keeping the cheese from escaping the coating while it's frying. For best results, don't let the oil get too hot while frying, and try to keep the oil level at about 1/4 inch deep at all times during the process (i.e., do not deep fry).

6 ozs brie or camembert cheese, at room temperature
1 small green pepper, de-seeded and finely diced
salt and freshly ground black pepper
24 cup mushrooms
8 cherry tomatoes
1 tablespoon clear honey
3/4 oz butter

Method

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.
Serve with warm crusty bread.

4 oz. Gruyere cheese
8 oz. Swiss cheese
1+ tbsp. cornstarch
1 clove garlic
3/4 to 1 cup white wine
1 tbsp. kirsch
French bread cut into 1" cubes

Method

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
1 1/2 cup small broccoli florets
1/2 cup diced red bell pepper
1/4 cup sliced green onions with tops
3 Tbsp crumbled blue cheese
3 Tbsp reduced calorie mayonnaise
3 Tbsp plain nonfat yogurt
1 Tbsp lemon juice
freshly ground black pepper

Method

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
1 lb  Brie Cheese (round)
1 pkg Boursin* Cheese
1egg
1 tsp water

Method

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.
* Boursin cheese is a spreadable garlic and herb cheese. Boursin Poivre contains a lot of black pepper for those who like pepper. Boursin is available in many grocery stores but can almost certainly be found in higher quality produce and specialty stores. If Boursin or Boursin Poivre  cannot be found, Alouette can be used as a substitute.

The Dough :
3 cups all purpose flour
1 cup warm water
2 tbl spoons oil
1/2 spoon oregano
dash of salt
mix ingredients; knead for about 2-3 minutes;
adding flour to until it doesn't stick to the hands - separate into 3 equal parts

 Filling :
A couple of chopped green shallots (can replace with 1/3 white onion)
1/3 cup finely chopped parsley
2 cups feta cheese , crumbled
1/3 cup freshly grated romano cheese
1/2 cup whole milk or better still, half & half
3 eggs
salt, pepper, thyme

Beat eggs,mix all other ingredients; heat in pot until cheese starts melting, allow to cool to room temperature; then mix in eggs

The assembly
Roll out the 3 dough balls- so that each one is a bit bigger than your baking pan    (i use 8x12 in.)- 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 pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad.

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Method

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.