Don't know Halloumi...never heard of it....but I am well acquainted with raclette. In "The Olden Days" The Swiss would put a chunk of raclette cheese ( very similar to emmenthaler) near the fire and scrape off the melted outside and put it on bread, or boiled potatoes. Now days there are raclette grills or irons...it's a table top thingey that has a heating element on top and little trays that you slide into slots under the heat source. Each diner is served an assortment meats, sausages and slices of raclette cheese as well as boiled potatoes and cornichons. But raclette is not "grilled" it's melted from a heat source. If you tried to grill a round of brie I would think there would be a very dangerous time when you flip that brie and remove it from the grill without puncturing it! And the length of time to grill it depends very much on how ripe the brie is when you start and how hot your fire is. Why don't you serve cheese fondue? Linda C

Steak-Umms -- do they still make those? Aren't those like the tv dinner version of cheesesteak sandwiches? I'm getting a strange feeling in my stomach just thinking about them. Anyway, wikipedia has some interesting info. on philly cheesesteak sandwiches and maybe you'll get some ideas/suggestions from there on how to make your perfect sandwich. I think a lot of preferences are regional and what you get used to. I would take note not to forget about the bread; it may be more important than you think. Check the "cheesecakes elsewhere" section near the end for some extra tips. And one other note, if you decide to slice the meat yourself, it may be easy to slice it thinner if the meat is colder/frozen. Here is a link that might be useful: Philly Cheesesteak

Looked at Rachel Ray's and the picture just didn't look good. This one sounds delicious! I have never had mac and cheese with broccoli. Macaroni and Cheese with Broccoli This macaroni and cheese is enhanced, both nutritionally and flavor-wise, with fresh or frozen broccoli. The Gruyere cheese is great, but eel free to replace it with Swiss cheese or use more Cheddar cheese. Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients: 8 ounces elbow macaroni 1 cup broccoli florets fresh or frozen 4 tablespoons butter 2 tablespoons flour 2 cups milk, low fat is fine 1 cup shredded sharp Cheddar cheese, divided 1/2 cup shredded Gruyere cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 cup whole-wheat bread crumbs Instructions: In a medium saucepan, cook macaroni according to package directions, until slightly firm. Drain well. Cook the broccoli following package directions, on the stovetop or in the microwave. Preheat oven to 375 F. Grease a 2-quart baking dish. In a medium saucepan, melt butter. Add flour, stirring for about 1 minute, until smooth and bubbly. Gradually whisk in milk, stirring constantly until thickened, about 3 minutes, remove from heat. Reserve 1/2 cup cheddar cheese and stir remaining cheddar, Gruyere, Parmesan, salt, and cayenne into sauce until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish. Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15 minutes longer, until lightly browned and bubbly. Serves 4 to 6

This time of year, any fresh fruit in a bowl, topped with some cottage cheese and I like a sprinkle of cinnamon sugar on top. I mix cantaloupe, peaches, berries, nectarines, plums and any other fresh fruits of the summer. I add about 1/2 cup cottage cheese plus 2 TB of mayo to my tuna salad along with hard boiled eggs, pickle relish, diced celery, lemon pepper seasoning and some celery salt. Makes the tuna salad very creamy.....so yummy!