MARINATED CHEESE
This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!
Provided by trish555
Categories Appetizers and Snacks Cheese
Time 8h20m
Yield 16
Number Of Ingredients 12
Steps:
- In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
- Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
- To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 203.2 mg, Sugar 0.5 g
MARINATED CHEESE
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious-and easy! -Laurie Casper, Coraopolis, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 pounds.
Number Of Ingredients 14
Steps:
- Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.
Nutrition Facts : Calories 121 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 153mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
TANGY MEAT SAUCE
This is the best meat sauce I've ever tried. It's economical, timely and absolutely delicious. I often prepare batches for new moms because it can be kept in the freezer for future meals. Try it with ground chicken instead of beef, if you prefer. -Adalia Schweitzer, Hamilton, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- Crumble beef into a 2-qt. microwave-safe dish. Add the onion, green pepper and garlic. Cover and microwave on high for 5-6 minutes or until meat is no longer pink and vegetables are tender, stirring frequently; drain. , Stir in the tomato sauce, tomato paste, sugar, vinegar, salt, basil and oregano. Cover and microwave at 70% power for 6-8 minutes or until heated through, stirring once. Serve with spaghetti.
Nutrition Facts : Calories 235 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1138mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 6g fiber), Protein 19g protein.
TANGY MARINATED CHEESE
Steps:
- Slice pieces of cheese in half lengthwise and then into 12 slices crosswise. Alternate slices on a platter. Combine remaining ingredients in a bowl. Pour over cheese. Refrigerate for 2 hours or overnight. Serve with French bread or crackers.
TANGY BLUE CHEESE DRESSING
This is great on salad, as a sandwich spread, and as a dip for chicken wings. Different because of the carmelized onions. This is also good on top of crostini. From TOH, with minor adjustments by me.
Provided by breezermom
Categories Salad Dressings
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, uncovered for 30 to 35 minutes or until the onions are golden brown, stirring occasionally. Set aside to cool.
- In a small bowl, whisk the mayonnaise, sour cream, buttermilk, pepper sauce and worcestershire sauce. Stir in the cheese and onion. Store in an airtight container in the refrigerator for up to 2 weeks.
TANGY MACARONI AND CHEESE
The gruyere makes this worthy of a Sunday Dinner. I usually have nothing left over for myself the next day. This recipe came from Martha Stewart website. Note: I've made it with hot and cold milk and couldn't taste the any difference with the hot milk so that step can be skipped. I cook everything (besides the pasta) in a medium saucepan. I also use Cellentani pasta for a more special "look".
Provided by ltKategt
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat over to 375 degrees. Butter a 3 qt casserole dish and set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbls butter. Pour butter into bowl with bread and toss. Set aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbls butter in a high sided skillet over medium heat. when butter bubbles, add flour. Cook, whisking 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking until the mixtures bubbles and becomes thick.
- Remove pan from heat. Stir in the salt, nutmeg, black and cayenne pepper, 2 cupes cheddar and 1 1/2 cups Gruyere or 1 cup Pecorino cheese. Set sauce aside.
- Fill a large saucepan with water and bring to a boil. Add macaronil cook 2 to 3 minutes less than manufacturer's directions, until the outside of the pasta is cooked an dthe inside in underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander and rinse under cold water. drain well. Stir macaroni into reserved cheese sauce.
- Pour macaroni into prepared dish. Sprinkle remaining 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 Pecorino, and breadcrumbs on top. Bake until browned on top - about 30 minutes. Cool 5 minutes and serve.
Nutrition Facts : Calories 607, Fat 35.1, SaturatedFat 21.5, Cholesterol 107.8, Sodium 952, Carbohydrate 44.6, Fiber 1.7, Sugar 1.6, Protein 27.9
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