Tag Archives: cheese

Green Bell Peppers Stuffed with Ground Beef and Cheese

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Ingredients:

6 large green peppers;

 1 pound of ground beef;

 1/2 cup of chopped onions;

1 (16 ounce) can of diced tomatoes;

 ½ cup of long grain rice (any available rice is fine, but it may affect the cooking time);

 1 cup of water;

 1 teaspoon of salt;

 1 teaspoon Worcestershire sauce; and,

 1 cup of shredded cheddar cheese, (about 4 ounces).

Directions:

 Cut off the tops of the green peppers and discard the seeds and membranes;

 Chop enough of the pepper tops to make 1/4 cup and set aside. Cook the whole green peppers, uncovered in boiling water for about five minutes, invert to drain well.

 Sprinkle insides of the peppers lightly with salt;

 In a skillet cook ground beef, onion and a 1/4 cup of chopped pepper (from step 2) till meat is brown and the vegetables are tender; Drain off excess fat. Add drained tomatoes, salt, Worcestershire sauce and a dash of pepper;

 In a separate pot filled with the cup of water; bring to a boil, add rice and cook until rice is soft, if needed add more water;

 Add the rice to the beef mixture; stir in cheese and stuff the peppers with the meat mixture, Place in a 10 x 6 x 2 baking dish;

 Bake, covered in a 350° oven for 30 minutes and in the last five minutes add any remaining cheese to the top of the peppers.

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

BACON & TRIPLE- CHEESE STRATA BREAD PUDDING

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  • 12 Ounces (1 package) of pancetta or bacon, chopped;
  • 2 Small yellow onions, diced;
  • 1 clove of garlic, minced;
  • 6 Large eggs;
  • 2 ½ Cups of whole milk;
  • 2 Cups of finely grated smoked Gouda cheese;
  • ½ Cup of finely grated Parmesan cheese;
  • ½ Cup of whipping cream;
  • 2 Tablespoons of chopped fresh oregano;
  • ½ Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • 1 Loaf of rustic French or Italian bread, cut in 1-inch cubes; and
  • 2 Cups of grated fontina cheese (about 8 ounces).

Heat a large skillet over medium heat & cook bacon until crisp & transfer bacon to a dish. Drain excess fat from skillet, but don’t wipe out pan. Add the onion & garlic & cook until golden brown & fragrant, about 5 minutes, & than remove from heat.

Whisk the eggs, milk, Gouda cheese, Parmesan cheese, cream, oregano, salt & pepper in a large bowl.

Butter a 13x9x2 inch ceramic or glass-baking dish (about 3 quarts). Spread about 1/3 of the bread in the pan, top with a 1/3 of the bacon, than 1/3 of the onion. Pour 1/3 of the egg mixture over. Repeat layering with remaining bread, bacon, onion, and egg mixture. Cover & leave in refrigerator overnight to allow the bread to soak up the custard.

To cook, heat the oven to 350 degrees. Allow the strata to come to room temperature on the counter. Top with the grated fontina & bake uncovered until golden brown & cooked though in about 50 minutes.

 Serves 8-10

 

CHEESE COOKIES FROM MARY ANNE DAWSON

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  • One stick butter softened
  • One cup flour
  • One package Kraft sharp cheddar cheese fine shred (8 oz)
  • Mix the above together.  Add:
  • One cup Rice Krispies
  • ½ cup chopped pecans
  • 1/8 tsp. Cheyenne pepper

Roll into balls.  Flatten slightly.  Fork top.
Bake at 350 degrees for about 20 minutes.

ITALIAN CHEESE PIE

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  • 15 OZ. Ricotta cheese – beat with mixer until creamy

  • ¾ cup sugar

  • 3 eggs

  • 1 ½ tsp. flour

  • 1 tsp. vanilla

  • ½ tsp. grated lemon peel

Mix all of the above with mixer for filling

 Crust:

  • 1 ½ cup flour

  • 1 ¼ tsp. baking powder

  • ½ tsp salt

  • Sift and set aside.

  • 3 T. butter

  • ¼ c. sugar

  • 1 egg

  • ½ tsp. vanilla

  • ½ tsp. orange peel

  • 1 T. orange juice

Cream butter and sugar.  Add egg and remaining ingredients.  Add flour mixture in halves. Turn onto board and knead well.  Let rest.
Preheat oven to 350 degrees. Fit ½ of the dough in
a pie shell and brush with egg white.
Add custard.  Roll remaining dough to 1/8 inch thickness and cut in 10 strips, each ½ inch wide.  Criss cross 5 across and 5 at 90 degrees.  Brush with egg yolk and 1 T. water.  Place foil 2 inches wide around edge of crust to prevent over browning.
Bake 50 minutes.  Cool and refrigerate 8 hours or overnight.

MARDI GRAS TUNA (OR CHICKEN OR TURKEY)

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  • 3 T. flour

  • Dash pepper

  • ¾ t. salt

  • ¼ cup melted butter

  • 1 2/3 cup evaporated milk

  • 1 ½ cups grated cheddar cheese

  • 2 T. parmesan cheese

  • 1 1/3 cup minute rice

  • 1 T. chopped parsley

  • Dash cayenne pepper

  • 1/3 t. oregano

  • 1 small can tomatoes

  • 1 medium onion chopped

  • 1 can tuna fish

Stir flour, pepper and salt into melted butter.  Add milk and stir until thick.  Add cheese and melt.  Put cooked rice, parsley, cayenne, oregano into a 9 x 12 Pyrex dish.  Stir in tomatoes to moisten rice.  Cover with onions and tuna.  Spread on cheese
sauce.  Bake at 375 degrees for 30
minutes.

TOMATO – WARM SLICED WITH CHEESE

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This is more a directional on how to put this composed hot tomato than an actual recipe.  It makes an excellent side on a plate for color and variety.

Slice tomatoes about ½ inch thick.  Put a dollop of garlic
herb goat cheese on each.  Spread some grated parmigiano cheese on top.  Place
in a 350 degree oven for a few minutes to warm the tomatoes and melt the
cheese.  I would say, about 5-8 minutes.  Place a serving of greens –
either a leaf lettuce leaf, bibb lettuce leaf, or a little patch of arugula on
the dinner plate (or salad plate if you are serving this as a first
course).  Sprinkle the slice with some pine nuts and drizzle balsamic vinegar over the top.  Lay a few strips of grilled or roasted red pepper on top for garnish.

Tiramisu Pie from Southern Living

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  • 1 ½ t. instant coffee

  • ¾ cup warm water

  • 1 10.75 frozen pound cake thawed

  • 1   8 oz. package of mascarpone cheese (or cream cheese) softened

  • ½ cup powdered sugar

  • ½ cup chocolate syrup

  • One12 oz. container of frozen whipped topping thawed and divided

  • One (1.4 oz) Heath Bars coarsely chopped

Stir together coffee and water.  Cool.  Cut cake into 14 slices.  Cut each
slice in half diagonally.  Place triangles in bottom and up sides of a 9” deep dish pie plate.  Drizzle coffee mixture over cake.  Beat cheese, sugar and syrup until
smooth.  Add 2 ½ cups of topping and beat until fluffy.  Spread over cake.  Dollop remaining whipped topping around edges.  Chill 8 hours.

SEVEN LAYER SALAD

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  • 1 # spinach

  • 6 hard boiled eggs chopped

  • 1 # bacon

  • 1 box thawed frozen peas

  • 1 head of lettuce shredded

  • 1 layer (2 cups) grated Swiss cheese

  • 1 cup mayonnaise + 1 cup Miracle Whip mixed

Layer all ingredients in order then spread with mayo and miracle whip

 

ROQUEFORT PINWHEELS

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  • 1 sheet frozen puff pastry thawed

  • 4 ounces Roquefort blue cheese

  • 1 large egg lightly beaten with 1 t. cold water

Pre heat oven to 400 degrees.  Butter an 8 or 9 inch baking dish.

Open the sheet of pug pastry and flatten with a rolling pin.
Crumble the blue cheese on the sheet leaving a good inch-wide border all
around.  Roll up the pastry the long way; cut into twelve to fourteen ½ inch thick slices with a sharp knife.  Place the rounds in the prepared dish; brush with egg wash.  Bake until puffed up and golden brown – about 10-12 mintues.