A Crock Of Cheese Recipes
CHEESE SPREAD AKA BOTTOMLESS CHEESE CROCK
I saw this in a very old, old recipe book..the name escapes me. Anyways once this cheese crock is started, you keep it going by blending cheese remnants into it. And if additions keep pace with subtractions, you'll have a cheese spread that lasts almost indefinitely. Store the crock in the refrigerator. Before serving, let cheese soften at room temperature for about an hour.
Provided by trick
Categories Spreads
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Let cheeses stand at room temperature until soft.
- Combine cheeses.
- Add olive oil, mustard, garlic salt, and brandy.
- Beat until well blended.
- Pack into container, cover, and refrigerate for about a week before using the first time.
- Adding to the Crock: Firm cheeses---such as Swiss, Jack, or any Chdeddar types---are fine. Shred and beat in while cheese in crock is soft, adding small amounts of olive oil or cream cheese for good consistency. Also add brandy, dry Sherry, Port, beer, or Kirsch, keeping the total not larger than the original proportion of brandy. Then let mixture age a few days before serving. Use it every week or two, saving part of original mixgture to keep crock going.
Nutrition Facts : Calories 798.1, Fat 66.7, SaturatedFat 38.2, Cholesterol 189.4, Sodium 1027.7, Carbohydrate 4, Fiber 0.2, Sugar 1.8, Protein 39.5
A CROCK OF CHEESE
Make and share this A Crock of Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Add the first 8 ingredients to the container of a food processor.
- Process a few seconds.
- Slowly pour in the wine and blend until mixture is a spreadable consistency.
- Transfer mixture to a small crock or bowl; cover and refrigerate.
- Bring to room temperature and serve with crackers.
SLOW-COOKER MAC AND CHEESE
This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. -Bernice Glascoe, Roxboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low for 3-1/2 to 4 hours or until a thermometer reads at least 160°., Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.
Nutrition Facts : Calories 502 calories, Fat 28g fat (18g saturated fat), Cholesterol 131mg cholesterol, Sodium 638mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
SLOW COOKER CHEESE STEAKS
This cheese steak recipe is not only very tasty, but it is very easy to make using a slow cooker. Enjoy!
Provided by Life Tastes Good
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 4h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
- Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
- Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 32.1 g, Cholesterol 190.7 mg, Fat 33.9 g, Fiber 2.3 g, Protein 58.9 g, SaturatedFat 17.4 g, Sodium 1220.5 mg, Sugar 4.1 g
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