lice of bacon. Grate Smoked Gouda cheese.
In a small bowl
lour mix with the shredded cheese, mix well and make a
ayer 1/2 of the Gouda cheese over the puff pastry and
In medium bowl, mix cream cheese, Gouda cheese and bacon bits until well blended. Stir in tomatoes. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
Place pecans or parsley in small shallow bowl. Shape cheese mixture into 28 (1-inch) balls, about 2 teaspoons cheese mixture for each ball. Roll in pecans to coat.
Serve immediately, or cover with plastic wrap and refrigerate until ready to serve (up to 24 hours).
Flatten 1/2 can of crescent rolls on cookie sheet in a neat square.
Place Gouda cheese on crescent square.
Cover with remaining crescent rolls and pinch edges together.\tBrush with melted butter and bake at 350\u00b0 for about 20 minutes or until lightly brown on top.
Serve immediately.
Cut a 1/2-inch slice off top of Gouda cheese.
Remove red wrapping.
Carefully scoop out cheese, leaving 1/4-inch shell intact; set shell aside.
Grate remaining cheese.
Place Gouda cheese in a microwave-safe bowl; heat on high for 1 minute. Stir cheese and continue cooking in 30-second intervals until cheese is melted, 1 to 2 minutes.
Stir tomato and basil into melted cheese. Serve fondue with baguette slices.
Place rolls flat on a cookie sheet.
Press seams together to make large rectangle.
Lightly brush on Hellmann's dijonnaise mustard or any other spicy mustard.
Place Gouda cheese in center of dough.
Bring up sides of dough and twist together on top, sealing seams tightly.
Brush outside with beaten egg white.
Bake at 350\u00b0 for 20 to 25 minutes.
Let stand 5 minutes before serving.
Place tomato slices on baking pan lined with non-stick foil.
Place some diced onions and peppers on top of each tomato slice.
Salt and pepper to taste.
Place pan under broiler and broil as long as you prefer so that onions and peppers are slightly soft.
Remove from oven and add a slice of Gouda cheese to each tomato slice.
Return to broiler until cheese is golden and bubbly.
Can serve hot or slightly warm.
Herbal Mayonnaise: In a bowl whisk mayonnaise, lemon juice, zest and garlic powder. Fold-in cilantro, fresh herbs, salt and pepper. Whish until mayonnaise is combined.
Toast country bread, spread with Herbal Mayo, add lettuce, Smoked Gouda cheese, Maui onion, English cucumber, Heirloom tomato, Hass avocado and top with lettuce. Slice sandwich in half and place on serving plate.
Garnish plates with Baby Dill Pickles.
Heat a sandwich grill or pan on medium -low heat while preparing the sandwiches.
Take 8 pieces of bread and spread 1Tbs. of mayonnaise on each slice.
Add roast beef and smoked gouda cheese to 4 slices of bread with mayonnaise. Top with the other 4 slices of bread with mayonnaise.
Add butter to pan or top the sandwich with spreadable butter and grill til lightly browned. Repeat til you have 4 sandwiches grilled.
Serve with pickles and your favorite chips, if desired.
Melt butter in large saucepan over low heat. Add apples. Saute 5 minutes or until golden, stirring occasionallyh. Set aside half the apples.
Add shallot to saucepan and saute 1 minute. stir in flour, curry powder, and cinnamon and mix well. Gradually add half-and-half, stirring constantly to thicken. Add Gouda cheese, stirring until it melts.
Pour soup into blender container and puree. Return to saucepan and heat through. Add salt and pepper to taste. Pour bowls and ttop with reserved sauteed apple slices.
o bowl.
Shred the gouda cheese; set aside.
Peel potatoes
&P.
Layer the gouda cheese.
Place another layer of
Cut chicken into 1-inch cubes; place in crockpot.
Add zucchini, gravy mix, water, and seasoning.
Cover and cook for 5 to 6 hours on low.
Add smoked gouda cheese, milk or cream, and chopped tomato to the crockpot during the last 20 minutes, or while the macaroni is cooking.
Prepare macaroni/pasta according to package directions.
Stir in hot cooked macaroni.
Preheat oven to 350 degrees F (175 degrees C).
Mix mayonnaise, smoked Gouda, Gouda with chipotle peppers, onion, and bacon together in a bowl; spread into a baking dish.
Bake in preheated oven until mixture is bubbly and lightly browned along the edges, 15 to 20 minutes.
n this order: half of Gouda cheese, bacon slices, caramelized onions, and
f the pesto. Top with Gouda cheese and then sprinkle with pine
he asparagus, sprinkle the grated cheese over the asparagus sauce.
Roll out the crescent dough. Spread with mustard.
Peel whole Gouda and place in center of dough.
Seal the Gouda with dough to cover it completely. Bake at 350\u00b0 for 20 minutes until browned. Serve with sliced apples, crackers or chips or eat \"as is.\"