Honk If You Love Cheezus Recipes

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HONK IF YOU LOVE CHEEZUS!



Honk if You Love Cheezus! image

An award-winning, over-the-top grilled cheese that'll make people flock to your feet begging for mercy. Hold on... I have to get the door. Sheesh, they won't leave me alone!

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches

Number Of Ingredients 10

1 cup Fontina cheese, coarsely grated
1 cup gruyere cheese, coarsely grated
1 cup emmenthaler cheese, coarsely grated
1/2 cup mozzarella cheese, coarsely grated
2 tablespoons cherry brandy
1/4 cup white wine, plus
2 tablespoons white wine
8 slices sourdough bread, 1/4 inch thick
1/4 cup olive oil
1 small whole garlic clove

Steps:

  • Combine and mix the four cheeses with the brandy and white wine in a large bowl. Brush olive oil on one side of each bread slice and turn over. Spoon cheese mixture evenly on 4 of the 8 bread slices. Top with remaining 4 bread slices, oiled side up.
  • Heat a large Teflon coated non-stick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula. Cook for 2 to 3 minutes or until the bread is golden brown and the cheese has melted. Turn once more and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut sandwiches in half, rub the garlic clove over the top of each sandwich and serve.

Nutrition Facts : Calories 747.9, Fat 37.6, SaturatedFat 14.8, Cholesterol 72.1, Sodium 1175.5, Carbohydrate 68.1, Fiber 3.9, Sugar 1.2, Protein 29.4

MUSHROOM PASTA WITH BROWNED BUTTER AND CHEEZUS!



Mushroom Pasta With Browned Butter and Cheezus! image

If you like pasta, mushrooms, butter, salt, pepper, garlic powder, parmesan and hard grated ricotta cheeses, you'll love this or your money back! (Just go to the store where you bought your groceries and tell them I said to give you a refund. Shouldn't be a problem.)

Provided by Sandi From CA

Categories     Cheese

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 lb pasta (I used large gemelli)
2 tablespoons butter, plus
1 teaspoon butter
4 large button mushrooms, sliced thinly
salt and pepper, to taste
1/2 teaspoon garlic powder
1/4 cup grated ricotta cheese (must be the hard, good quality stuff)
1/4 cup grated parmesan cheese

Steps:

  • Melt 1 teaspoon butter in skillet over medium-high heat, then arrange mushrooms in as much of a single layer as possible to obtain maximum contact with skillet. Sprinkle with salt, pepper and garlic powder. You can add a bit of onion powder too, if you like. DO NOT STIR. Sorry to yell, but it's important. You can stir it in a couple of minutes and continue to flip them around every few minutes until they're done. Set aside.
  • Boil the pasta until al dente, but --.
  • -- while pasta is cooking, melt the remaining 2 tablespoons of butter over medium-high heat. Swirl it around so it doesn't burn; you want it to brown, but not turn bitter, so watch it very carefully. Continue stirring until the butter turns tan, then remove from heat. It will continue to cook in the pan, so take that into account. What you want is a medium-brown colored butter with a nutty aroma. OMG! YUMMAGE!
  • Oh. Heh. Sorry.
  • Drain pasta well, then fold in the browned butter. (Oops, I drooled. Time out while I go change my shirt).
  • .
  • (K, I'm back.) Combine the cheeses.
  • Stir mushrooms and cheeses into pasta and serve.

Nutrition Facts : Calories 661.4, Fat 22.9, SaturatedFat 13.6, Cholesterol 62.2, Sodium 320.4, Carbohydrate 88.6, Fiber 4.2, Sugar 3.1, Protein 24.8

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