No Cheese Spread Food

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PINECONE CHEESE SPREAD



Pinecone Cheese Spread image

Cute, right? Squirrel this recipe away for your next party: A creamy mix of five cheeses plus Dijon mustard and almond slices will have guests pining for more.

Provided by My Food and Family

Categories     Nuts

Time 2h20m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. canned chopped green chiles
1/3 cup sliced almonds, toasted

Steps:

  • Process first 3 ingredients in food processor until blended. Stir in chiles.
  • Shape into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.
  • Refrigerate 2 hours. Let stand at room temperature 15 min. before serving to soften slightly.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.6106 g, Sugar 0 g, Protein 5 g

NO-BAKE STRAWBERRY CHEESECAKE BARS



No-Bake Strawberry Cheesecake Bars image

Provided by Food Network

Categories     dessert

Time 6h

Yield 9 bars

Number Of Ingredients 11

2 cups shortbread crumbs, from about 1 1/2 5.5-ounce bags of shortbread cookies
2 tablespoons sugar
1 stick unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
1 1/4 cups thinly sliced strawberries
3/4 to 1 cup sugar (this depends on your preference of sweetness and the sweetness of your berries)
1 teaspoon pure vanilla extract
1 cup sweetened whipped cream (flavored with vanilla)
1 cup sweetened whipped cream (flavored with vanilla)
1 cup blueberries
1 cup strawberries, hulled and halved

Steps:

  • For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
  • Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
  • For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
  • Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
  • Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
  • To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

PIMIENTO CHEESE SPREAD



Pimiento Cheese Spread image

Provided by Trisha Yearwood

Categories     appetizer

Time 10m

Yield 4 cups

Number Of Ingredients 4

Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise
White sandwich bread

Steps:

  • Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

PIMIENTO AND CHEESE SPREAD



Pimiento and Cheese Spread image

This pimiento and cheese spread is a spicy, modern version of my mother's delicious recipe. Serve it stuffed in celery or spread on crackers or a sandwich. -Elizabeth Hester, Elizabethtown, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-3/4 cups.

Number Of Ingredients 9

12 ounces sharp white cheddar cheese
8 ounces reduced-fat cream cheese, softened
2 teaspoons Worcestershire sauce
2 teaspoons white vinegar
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 jar (4 ounces) diced pimientos, undrained
Assorted crackers and vegetables

Steps:

  • Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

Nutrition Facts : Calories 90 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 150mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

GO-TO CASHEW CHEESE RECIPE



Go-to Cashew Cheese Recipe image

Provided by Gena Hamshaw

Categories     dip     sauce     spread

Time 2h10m

Number Of Ingredients 7

1 cup raw cashews, soaked for at least two hours (or up to overnight) and drained ((140g))
2 tablespoons nutritional yeast ((10g))
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon garlic powder ((adjust to taste))
1/2 teaspoon fine salt ((adjust to taste))
1/4 teaspoon freshly ground black pepper
1/4 cup water ((more as needed))

Steps:

  • Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
  • Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
  • Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

NO MAYO PIMENTO CHEESE SPREAD



No Mayo Pimento Cheese Spread image

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 30m

Number Of Ingredients 6

8 oz Kraft Finely Grated Sharp Cheddar Cheese
3 oz Philadelphia Cream Cheese, softened
1/2 cup sour cream
1 small jar diced pimento, drained
1/4 tsp hot sauce
Dash of garlic powder

Steps:

  • Blend cheeses together thoroughly with sour cream in medium mixing bowl.
  • Mix in pimento, hot sauce and garlic powder
  • Refrigerate or serve immediately on crackers, tea sandwiches, spread thinly on ham roll-ups or dollop on baked potato.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HOMEMADE BOURSIN CHEESE SPREAD



Homemade Boursin Cheese Spread image

An easy creamy cheese spread with garlic & fresh herbs

Provided by Angela Coleby

Categories     Appetizer

Time 10m

Number Of Ingredients 8

8 oz cream cheese (softened)
4 oz butter, unsalted (softened)
1 garlic clove (finely chopped)
1 tablespoon chives, fresh
1 tablespoon tarragon, fresh
1 tablespoon dill, fresh
1/2 teaspoon marjoram, dried
1/2 teaspoon black pepper

Steps:

  • Place all the ingredients in a food processor and blitz until smooth.
  • Spoon into an airtight container and store in the fridge for at least 24 hours to allow the flavours to develop.

Nutrition Facts : ServingSize 1 43g, Calories 170 kcal, Carbohydrate 1.1 g, Protein 1.9 g, Fat 17.8 g

HOMEMADE CHEESE SPREAD



Homemade Cheese Spread image

Easy Homemade Cheese Spread Recipe - Use up your leftover cheese in this amazing party appetizer.

Provided by Sommer Collier

Categories     Appetizer     Dip     Snack

Time 5m

Number Of Ingredients 5

1/2 pound leftover cheese, (any variety, at room temperature)
1/8 cup dry white wine
2 tablespoons unsalted butter, (softened)
1 tablespoon fresh parsley, (basil, thyme, or rosemary)
1/2 teaspoon minced garlic

Steps:

  • Remove any rinds from hard cheeses. Cut cheeses into 1/2-inch cubes.
  • Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, 2 minutes.
  • Serve as-is or refrigerate for at least one hour for a firmer consistency. This can be stored in the refrigerator for up to one week.

Nutrition Facts : ServingSize 4 ounces, Calories 1143 kcal, Carbohydrate 4 g, Protein 56 g, Fat 97 g, SaturatedFat 62 g, Cholesterol 298 mg, Sodium 1415 mg, Sugar 1 g

MUM'S LEMON CHEESE SPREAD (NO EGGS)



Mum's Lemon Cheese Spread (No Eggs) image

Make and share this Mum's Lemon Cheese Spread (No Eggs) recipe from Food.com.

Provided by Ninna

Categories     Low Protein

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 5

2 tablespoons flour
1 cup sugar
3 lemons, juice and zest of
1/4 cup butter (60g)
1/2 cup water, approximately

Steps:

  • Put the lemon juice into a cup measure, then make up to a full cup with water.
  • Put all ingredients into a saucepan and boil (don't just simmer) for 10 minutes, stirring constantly after it boils - must not stir until it has boiled or it will go candied.
  • As Chef Dudo mentioned in her review, it thickens on cooling.

Nutrition Facts : Calories 1018.4, Fat 37, SaturatedFat 23.3, Cholesterol 97.6, Sodium 264.8, Carbohydrate 179.3, Fiber 0.8, Sugar 162.6, Protein 2.1

NO-CHEESE SPREAD



No-Cheese Spread image

I haven't tried this yet, but it's from "May All Be Fed" by John Robbins and his recipes have never failed me. "...tastes great on crackers and is delicious on pizza."

Provided by White Rose Child

Categories     Spreads

Time 10m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 9

5 tablespoons olive oil
1 small red bell pepper, seeded and coarsely chopped
1 1/2 cups raw cashews
1/4 cup raw sesame seeds
1/2 cup water
1/3 cup nutritional yeast flakes
1/4 cup fresh lemon juice
1/4 cup canola oil or 1/4 cup safflower oil
1 tablespoon Braggs liquid aminos

Steps:

  • Heat 1 Tbsp of the olive oil in a small frying pan over medium-high heat. Add the pepper and cook until tender, 5 to 7 minutes. Transfer the pepper to a blender.
  • Add all remaining ingredients and blend until smooth. The spread will keep up to a week in the fridge.

Nutrition Facts : Calories 168, Fat 14.9, SaturatedFat 2.2, Sodium 4.7, Carbohydrate 6.9, Fiber 1.6, Sugar 0.9, Protein 4

GOAT CHEESE SPREAD



Goat Cheese Spread image

This simple goat-cheese spread feels fancy, but it's easy to throw together.

Provided by Sara Quessenberry

Time 5m

Number Of Ingredients 4

2 4-ounce packages soft goat cheese
0.25 cup chopped fresh herbs (such as flat-leaf parsley, tarragon, or chives)
Black pepper
1 4-ounce package plain crackers

Steps:

  • In a food processor, pulse the cheese, herbs, and ⅛ teaspoon pepper until creamy. Serve with the crackers.

Nutrition Facts : Calories 270 kcal, Carbohydrate 22 g, Cholesterol 26 mg, Protein 14 g, SaturatedFat 9 g, Sodium 378 mg, Sugar 1 g, Fat 14 g, UnsaturatedFat 0 g

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From tfrecipes.com


10. LIST OF PERMITTED PH ADJUSTING AGENTS, ACID ... - CANADA
Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cottage cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Creamed cottage cheese; Ice cream mix; Ice milk mix; …
From canada.ca


SAVORY SAUSAGE AND CHEESE SPREAD
Beat the Boursin® cheese until smooth in a large bowl using a hand mixer. Fold in the sausage strips, cheddar, mayonnaise, garlic powder and onion powder until combined. Form into two 6-inch logs. Roll the logs in the Gardetto’s™ Snack Mix to evenly coat. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
From foodlion.com


CHEESE SPREAD, PASTEURIZED PROCES...4354 WEIGHT TO VOLUME ...
Cheese spread, pasteurized process, American weigh(s) 258 grams per metric cup or 8.6 ounces per US cup, and contain(s) 290.47 calories per 100 grams (≈3.53 ounces) [ weight to volume | volume to weight | price | density] Food category: Dairy and Egg Products; A few foods with a name containing, like or similar to Cheese spread, pasteurized process, American: CHEESE …
From aqua-calc.com


CHEESE SPREAD - AN OVERVIEW | SCIENCEDIRECT TOPICS
The constituents of pasteurized processed cheese spread are similar to those used for making processed cheese food, but it contains more moisture in order to achieve a soft body and spreading properties. In many standards, the moisture content should not exceed 60% and the fat should be not less than 20%. This cheese is normally processed at a high temperature (85–95 …
From sciencedirect.com


10 BEST SHARP CHEDDAR CHEESE SPREAD RECIPES - YUMMLY

From yummly.com


CHEESE DIPS AND SPREADS RECIPES | ALLRECIPES
Cream Cheese Spreads. 522140.jpg. Cold Cheese Dips. a small white bowl filled with queso, topped with chopped green and red chilies, with tortilla chips in the background. Hot Cheese Dips. a ceramic platter with pastry-wrapped brie, baguette slices, and sliced apple. Baked Brie.
From allrecipes.com


CREAM CHEESE SPREADS RECIPES | ALLRECIPES
Cream Cheese Spreads Recipes. Crab dip, salmon spread, pimiento cheese, and many other popular cheese spreads begin with cream cheese. Browse 70+ trusted recipes for cream cheese spreads complete with ratings, reviews and baking tips.
From allrecipes.com


BUY CHEESE & SPECIALTY SPREADS ONLINE | WALMART CANADA
Pantry Food. Spreads & Syrups. Cheese & Specialty Spreads. Brand. Lifestyle & Dietary Need . Cuisine. Customer Rating. BestSellers. Price. 1. Underwood Deviled Ham Spread. 120 g. 1. HOMMOS TAHINEH. CEDAR HOMMOS TAHINEH 400G. 1. Magnolia Cheezee Pimiento Spread. 480g. 1. Magnolia Cheezee Spread Jar Plain. 12/ 480g. Mailing Address. Wal-Mart …
From walmart.ca


CHEESE SPREAD - AN OVERVIEW | SCIENCEDIRECT TOPICS
The constituents of pasteurized processed cheese spread are similar to those used for making processed cheese food, but it contains more moisture in order to achieve a soft body and spreading properties. In many standards, the moisture content should not exceed 60% and the fat should be not less than 20%. This cheese is normally processed at a high temperature (85–95 …
From sciencedirect.com


CHEDDAR CHEESE SPREAD RECIPES - TASTE OF HOME

From tasteofhome.com


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