PINECONE CHEESE SPREAD
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
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
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
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
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
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
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
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
An easy creamy cheese spread with garlic & fresh herbs
Provided by Angela Coleby
Categories Appetizer
Time 10m
Number Of Ingredients 8
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
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)
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
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
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
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
This simple goat-cheese spread feels fancy, but it's easy to throw together.
Provided by Sara Quessenberry
Time 5m
Number Of Ingredients 4
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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5/5 (3)Total Time 10 minsCategory CondimentCalories 714 per serving
- Take the cream cheese in a food processor and blitz for 30 seconds to just make it soft and creamy.
- Add the diced vegetables, salt, pepper powder, dried herbs and olive oil. Process for 1-2 minutes at intervals to get blend everything together. Adjust seasoning as per taste and store in airtight container.
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- In a mixing bowl or liquid measuring cup, soak cashews and carrots in very hot water for 30 minutes (uncovered). Then drain and add to a high-speed blender with 1 cup water, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, garlic powder, and dry mustard (turmeric is optional for deeper color). Blend on high until the mixture is smooth.
- Taste and adjust flavor as needed, adding more apple cider vinegar for acidity, nutritional yeast for cheesiness, garlic powder for depth of flavor, or salt to taste.
- Transfer to a medium saucepan and heat over medium heat. Cook, while whisking, for 1-2 minutes or until thickened to a spreadable consistency (see photo). It should resemble the texture of soft cooked polenta.
- The cheese spread is now ready to use on things like grilled cheese sandwiches, or to add to cooked shells for quick vegan mac ‘n’ cheese (recipes to come!).
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- Cheese balls recipe – easy recipe of cheese balls made with potatoes, gram flour (besan) and cheese. for the type of cheese, you can use either cheddar cheese or processed cheese.
- Corn cheese balls recipe – easy and a no fail recipe of corn cheese balls. i have shared both fried as well as baked version of cheese corn balls.
- Cheese sandwich recipe – crisp cheesy grilled sandwiches with Indian spices. Instead of grilling these sandwiches can also be toasted in an electric toaster or a hand held stove top toaster.
- Cheese dosa recipe – this cheese dosa recipe works very well as an after school snack for kids or as a morning breakfast. All you need is some Dosa batter and cheese.
- Cheese chili toast recipe – tasty cheese toast spiced with chilies and ginger. An easy breakfast to prepare and serve.
- Cheese paratha recipe – easy to prepare whole wheat flat breads made with a spiced cheese stuffing. these cheese parathas are best served hot.
- Eggless cheesecake recipe – creamy and soft baked eggless cheesecake. This recipe is a baked version and does need an oven.
- Cheese masala toast sandwich recipe – a popular variety of sandwich which is also a Mumbai street food. preparing these sandwiches are easy, but you do need to have Coriander chutney and prepare the potato masala.
- Mac and cheese recipe – creamy, cheese macaroni pasta. Macaroni and cheese is a classic American dish that is popular with everyone including kids.
- Mumbai style cheese chilli toast recipe – tasty toast sandwiches made with cheese, green chutney, green chilies and spices+herbs.
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Ratings 2Calories 138 per servingCategory Appetizer
- Add all ingredients to a large mixing bowl and stir well to combine. Add more milk if you want a thinner consistency.
15 SCRUMPTIOUS SANDWICH SPREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2021-01-01Estimated Reading Time 6 mins
- Classic Shrimp Salad. Nostalgic, easy, and delicious, there's nothing quite like classic shrimp salad. This must-know recipe is creamy, crunchy, citrusy, and slightly sweet, with a satisfying texture from secret breadcrumbs.
- Basil Walnut Spread. Aromatic fresh basil leaves, Parmesan, and cream cheese give this walnut spread a pesto-like flavor and great texture. Make it in minutes with a food processor and keep in the refrigerator for up to 10 days.
- Quick Onion Confit. Onion confit sounds fancy, but this quick version is so easy to prepare. Just cook down yellow onions with butter, sugar, and balsamic vinegar on the stovetop until jammy and tender.
- Tuna Salad With Chopped Eggs and Dill. Look no further for the ultimate tuna and egg salad recipe. With the perfect proportions of chopped boiled eggs, canned tuna, dill pickle relish, zippy red onion, and chopped fresh dill, it packs up beautifully for potlucks and picnics and is a popular choice for salads.
- Sesame Tahini Honey Spread. Ready to change up your usual PB&J? Try adding this Middle Eastern-style sesame tahini honey spread to jelly on your usual sandwich bread for a sweet and delicious lunchtime treat.
- Southern Comeback Sauce. Your lunch guests will want to come back again for this classic Southern sauce that really boosts sandwiches. Tangy, tomatoey, and addictive, it is the Southern equivalent of rémoulade.
- Olive Paste Spread (Tapenade) Whether you spread it on baguette slices for an appetizer, add it to cheese boards, or layer it in sandwiches with tomatoes, cheeses, and salami, there's no denying the uniquely flavorful appeal of tapenade.
- Southern Pimento Cheese Spread. Pimento cheese spread is a much-loved sandwich filling in the southern United States. It is super easy to prepare and makes a fabulous appetizer on toast, a great addition to turkey sandwiches, and a tasty burger topping, too.
- Spicy Chile Mayonnaise. Creamy, sweet, and packing just the right amount of heat, this flavorful chile aioli is a fabulous spread for burgers and other meat sandwiches.
- Indian Tomato Chutney (Kasundi) Bring spice and flavor to hot or cold meat sandwiches with kasundi, an Indian-style tomato chutney that's sweet, sour, and spicy all at once.
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- Puff Pastry Samosa Pockets with Sirloin & Pea Filling. Unlike traditional samosas, these are made with puff pastry for a buttery, flaky crunch. The filling is full of South Indian ingredients and flavors.
- Deviled Eggs. Put out a tray of deviled eggs and it's all but guaranteed they'll be gobbled up in no time. I like to make one batch of eggs, then use a variety of different toppings, like chopped chives, sweet paprika, everything bagel spice, and kimchi.
- Tomato Bruschetta. assembly: the best tomatoes you can find are tossed with a simple mix of fresh basil, balsamic vinegar, salt, pepper, and olive oil, then piled onto garlicky toasted bread.
- Charred Onion and Chili Crisp Dip. This modern onion dip combines charred scallions and the garlicky heat of chili crisp with cool and creamy mayo. Go to Recipe.
- Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce. If your goal is to wow your guests with the most impossibly delicious appetizer that will have everyone going back to seconds and thirds, this is it.
- Easy Romesco Dip. This Spanish-inspired roasted red pepper dip comes together quickly in a food processor. Go to Recipe.
- BBQ Meatballs. Bring the life to the party with these BBQ sauce-smothered cocktail meatballs. Go to Recipe.
- Copycat PF Chang’s Chicken Lettuce Wraps. There's hardly an app more popular than P.F. Chang's chicken lettuce wraps, and this crowd-pleaser is surprisingly simple to make at home.
- The Best Homemade Hummus. Skip the store-bought stuff — making it yourself is so easy and will be far tastier. Go to Recipe.
- Cowboy Caviar. If you like a good chunky salsa, this is the party food you need in your life. If you have time, consider making it a day in advance to let the flavor meld.
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- Salsa de Aji Picante. Gameday parties and picnics are the perfect time to bring out a homemade salsa de aji picante. It's a spicy recipe featuring a habanero pepper, chopped tomatoes, onions, and cilantro, and it takes just minutes to prepare.
- Vegetarian Seven-Layer Dip. A vegetarian seven-layer dip is a fun option for any party. It has everything that makes tacos great—beans, salsa, lettuce, tomato, avocado, and lots of cheese—and is simply served in dip form.
- Hummus With Tahini. Forget the store-bought varieties and make a classic hummus at home. With chickpeas and tahini, it gets a delicious zing from lemon juice and garlic.
- Guacamole. Guacamole is always a hit, and it is not difficult. You'll spend most of your time cutting up the avocados, chili pepper, onion, and tomato. Mix the veggies with cilantro and Mexican crema or sour cream, and it's ready for your dipping pleasure.
- Crockpot Beer Cheese Dip. Whether served in a fondue pot or slow cooker, this crockpot beer cheese dip is excellent for more extended parties. The recipe uses just three ingredients, including your favorite beer (German lager and Irish stouts are great beers for cheese).
- Spinach and Artichoke Dip. A favorite of restaurant menus, it's surprisingly easy to make spinach artichoke dip at home. Frozen spinach and jarred artichoke hearts form this creamy dip's foundation, and it includes three types of cheese.
- Crock Pot Chili Cheese Taco Dip. The slow cooker is great for party dips. Not only does it cook the food, but it also keeps it warm throughout the event.
- Buffalo Chicken Dip. Don't want to mess with hot wings? Buffalo chicken dip is the next best thing. It includes rotisserie chicken, cream and blue cheeses, and hot sauce.
- Crock Pot Broccoli Cheese Dip. Crock pot broccoli cheese dip is a guaranteed hit for your favorite dippers, and it makes a great potato skin topping. It's easy to prepare with frozen broccoli, boxed cheese, cream of mushroom soup, sour cream, and a dash of garlic powder.
- Blue Cheese Spread. A simple blue cheese dip is a good choice for a veggie platter. It's also a great dip for hot wings, and you can make it into a thicker spread for crackers and bread.
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