Canning cheese sauce
John__ShowMe__USA
16 years ago
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ksrogers
16 years agoJohn__ShowMe__USA
16 years agoRelated Discussions
Cheese bits - fondue? Mac/cheese? Cheese ball?
Comments (13)Fromage Fort is done - I can honestly say I love that I had the rosemary crusted Manchego to include, it lends a wonderful herby flavor to it. And I went with 1 clove of garlic, otherwise it gets really strong sitting in the fridge for a day or so. The Moody Blue will probably go on pizzette with caramelized onions tomorrow. I am having a few friends over (they were supposed to come last night, life got in the way) and I am making Ruthannas olive and anchovy bites too. OMG we will all be stinking to high Heaven with all the garlic, olives, cheese, anchovies, etc but we will be in good company so I guess it is okay. Thank you again for all the inspiration, I now have a trove of ideas what to do with left over cheeses! Alexa...See Morecheese sauce?
Comments (3)I did a google search for white cheese sauce and found a few that sounded good. Sorry that I don't have a tried and true recipe, but I plan to try this first one, "Mexican White Cheese Dip" for a party I am having next weekend. Mexican White Cheese Dip INGREDIENTS: 1 cup cheese (Monterey Jack, Asadero or Chihuahua)shredded fine 4 oz. green chiles 1/4 cup Half & Half 2 tablespoon onion, chopped fine 2 teaspoons ground cumin 1/2 teaspoon salt 1 serrano pepper, chopped fine (optional) 1 tablespoon fresh cilantro, chopped fine (optional) DIRECTIONS: Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. White Beer-Cheese Dip 6 cups shredded Asadero cheese 1 small onion finely chopped 1 t. tabasco sauce or other commercial hot sauce 2-3 jalapenos, seeded and chopped very fine 2 T. prepared horseradish 2 cloves garlic finely chopped 1 cup beer Combine all ingredients in a crockpot and stir. Cook on low until all ingredients are melted together. Stir again and serve hot with warm homemade corn tortilla chips-for that restaurant taste. Chile Con Queso (Chiles with Cheese) 1 cup shredded Monterey Jack 1 4 oz. can chopped, green chiles, drained 1/4 cup half and half 2 Tbls onion, finely chopped 2 tsp ground cumin 1/2 tsp salt Heat all over low heat, stirring constantly, until cheese melts. Serve with tortilla chips....See MoreFreezing White/Cheese Sauce
Comments (1)I've done this before. It worked well for me and I just microwaved it when I wanted to eat it. I froze it in individual servings sizes. (I did white sauce, not cheese sauce)....See MoreLOOKING for: Good melting cheeses for cheese sauce or macaroni
Comments (14)I use various cheeses. My favorites are fontina, monterey jacks, cheddars (sharp especially for us), gouda, edam, gruyere, mozzarella, parmesan, romano, and provolone. I have melted asiago once and it came out okay too. The trick is to make your white sauce first and then add the cheese as the milk warms in small chunks or shred it. Stir contantly and don't whisk it, just easy stirs. Velvety sauce everytime is my experience. If you aren't making a sauce, or adding it to other ingredients, then almost anything will do I would think, but fresh cheeses like goat cheese can separate on you, I've had that happen once. Most cheese have a huge fat content and have salt. The fatter the cheese, usually the easier it melts I would think. We eat a LOT of cheese in our family, but we like it fresh cut or in a sauce best. Cheddar and mozzarella are the basic toppings for pizza or like tuna melts. Our favorite cheeses for macaroni and cheeses when I do it homemade is a mixture. I will do tomato sauces or white sauce based cheese sauces based on what tag ends of cheese, or cheese I need to use are in the fridge. Fontina is a favorite white cheese around here for melting. And, I think I forgot plain swiss in my list. But, baby swiss to nice ripe swiss cheese always tastes good mixed with beef. Try fontina cheese mixed in with ground veal, and don't forget to use feta cheese with lamb!!...See Morereadinglady
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