Scallion Herb Cheese Spread Recipe 445 Food

HERB CHEESE SPREAD

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

CHEDDAR AND SCALLION BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
• Using a serrated knife, cut the bread into 1-inch thick slices and serve.

SCALLION AND DILL CREAM CHEESE

Steps:

• Place the cream cheese, scallions, dill, milk, salt and pepper in the bowl of a food processor fitted with the steel blade and pulse until smooth. Place in a serving dish and garnish with extra fresh dill.

SHEPHERDS PIE WITH SCALLION-CHEESE CRUST

Steps:

• Pre-heat the oven to 400 degrees F.
• Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
• Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)
• When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.

SCALLION CREAM CHEESE CORN ON THE COB

Steps:

• Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving.
• Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside.
• Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm.
• Thinly slice the reserved scallions and set aside.
• Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth.
• When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.)
• Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning.
• Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips.

SCALLION-HERB CHEESE SPREAD RECIPE - (4.4/5)

Steps:

• Puree 1 (8-oz) package light cream cheese, 1 small garlic clove, crushed through press, and 1/4 tsp smoked paprika. Add 1/2 sliced scallions and 1/4 cup parsley leaves; pulse until blended.

HERB GARDEN CHEESE SPREAD

Steps:

• Combine all ingredients; stir well.
• Cover and refrigerate for at least 2 hours for flavors to blend.
• Serve with crackers or veggies.

SCALLION CREAM CHEESE

Steps:

• Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
• Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.

HERB BOURSIN CHEESE SPREAD

Steps:

• Mix all the ingredients except lemon pepper, and form into a disk shape.
• Sprinkle sides, top and bottom with lemon pepper.
• Chill 24 hours or up to 3 days.
• Serve with crackers.