Spread softened butter over the cut sides of the bread. Place on an ungreased baking sheet.
Combine the cheese, oregano and garlic salt; sprinkle over the bread.
Bake at 350 degrees for 12-15 minutes or until the cheese is melted. Slice and serve.
5 minutes.
Stir the cheese and eggs into the tapioca
an; add blue cheese.
Stir until blue cheese is melted and
Start with egg at room temperature. If you did not plan ahead for this, you can quickly bring your egg to room temperature by putting it in a bowl of warm (NOT hot!) water for a few minutes.
Preheat oven to 400 degrees and grease a mini muffin tin.
Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides to ensure everything gets blended. At this point the batter can be stored in your fridge for up to a week.
Pour batter in muffin tin to just below full.
Bake for 15-20 minutes until ...
Beat egg whites and salt until stiff.
Add enough cheese to allow mixture to be handled as dough. Roll into balls the size of a walnut. Coat with bread crumbs.
Fry in hot oil, drain on paper towels.
Sprinkle with parsley and serve hot.
Mix ingredients and spread on halved French bread loaves.
One loaf of this bread has about 20 pieces.
Bake 15 to 20 minutes at 350\u00b0 to melt cheese. To freeze, cover with Saran Wrap and then foil.
It is easy to double this recipe and it is great as an appetizer or as a side to your favorite soup or salad.
).
Mix Pecorino Romano cheese and eggs into tapioca mixture
Bring milk and oil to a boil in a small saucepan.
Add to the manioc.
Mix and allow to cool a little.
Incorporate the eggs, one at a time.
Add the cheese and blend well.
Divide into pieces the size of a walnut or small plum.
Place a little oil on the hands and round dough into balls.
Arrange on a baking sheet.
Bake at 375 degrees Farenheit until done, about 10 to 12 minutes.
Serve warm.
5 minutes.
Stir the cheese and egg into the tapioca
time. Mix in Parmesan cheese.
Shape the dough into
0 minutes.
Stir Mexican cheese blend and eggs into the
Mix together all ingredients except bread and cheese.
Spread mixture over bread.
Sprinkle on cheese.
Toast until bubbly.
nd serve.
VARIATION: QUICK CHEESE BREAD WITH BACON, ONION, AND GRUYERE
Take bread and cut it into 1-inch slices, being sure not to cut all the way through the loaf.
Place loaf on foil with enough foil to cover loaf.
Place 1 slice of folded Swiss cheese into each cut.
Butter top and sides of loaf with mixture of remaining ingredients.
Wrap bread in the foil and bake about 20 minutes at 350\u00b0.
Serve warm.
Drain a little of the juice from the tomatoes.
Mix cheese and tomatoes in double boiler; cook until melted.
Serve with nachos or any Mexican-type chips.
Separate dough into 4 rectangles.
Place side by side on ungreased baking sheet with long edges overlapping slightly to form 13 x 7-inch rectangle.
Press perforations and edges to seal. Spread beans in 2-inch wide strip down center of dough length. Top with 1/2 cup cheese and 1/4 cup salsa.
Make cuts from filling to dough edge 1 1/2 inches apart on each side of rectangle.
Fold strips of dough at angles over filling, alternating from side to side.
Seal.
In a small bowl, stir together milk and yeast; set aside.
In a separate bowl, combine flour, eggs, yeast mixture, cheese and butter; mix well. Spoon batter into two lightly greased 9x5 inch loaf pans. Let rise until doubled, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 35 to 45 minutes, until golden brown and bottom of loaf sounds hollow when tapped.
b>cheese, crab/shrimp, and chilies. Add seasoning to taste.
Cut bread
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
owl, combine cream cheese and chiles.
Place bread halves, cut sides