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- Alfredo and Cheese Stuffed Potatoes
3 baking potatoes 1½ cups alfredo sauce ¾ cup plus ¼ cup shredded cheddar cheese ¼ cup grated parmesan cheese ¾ cup shredded mozzarella cheese 1 garlic clove, minced ¼ tsp dried thyme - Apple, Celery and Chevre Noir Salad with Hazelnuts
1 medium bunch celery ½ lemon, plus ¼ cup/60 ml freshly squeezed lemon juice 2 large, crisp pink lady, honey crisp or gala apples 4 tsp wildflower honey ⅔ cup/165 ml extra-virgin olive - Artichoke Frittata with Mozzarella and Basil
½ lemon 8 small artichokes 6 eggs 3 oz/85 g grated Parmigiano Reggiano cheese Salt and freshly cracked black pepper 1 tbsp extra-virgin olive oil 7 oz/200 g fresh water buffalo's milk or - Avocado, Cheese and Basil Mayonnaise Sandwich
4 tbs mayonnaise 4 tbs finely chopped fresh basil leaves Black pepper to taste 2 crusty Italian or french rolls, split Lettuce leaves 4 oz sliced Lorraine cheese 1 avocado, sliced 1 - Baby Lettuce, Strawberries and Rocamadour Cheese Salad
1 shallot, minced 2 tsp verjuice* 2 tsp walnut oil Salt and freshly cracked black pepper 4 cups/170 g loosely packed fresh baby lettuces, washed and dried 12 fresh and very ripe - Bacon, Cheese and Tomato Sandwiches
3 slices bacon 3 slices rye bread, toasted 2 tbs mayonnaise or salad dressing ½ tsp dried dill weed 1 large tomato, sliced 3 slices Swiss cheese - Baked Cheese Sandwiches
12 slices bread 6 slices American cheese Butter 4 eggs 1½ cups milk - Belgium Tart with Bacon, Beer and Munster
For the tart shell 2 cups/255 g all-purpose/plain flour Pinch of salt ½ cup/115 g butter, cut into cubes ⅔ cup/165 ml crème fraîche For the filling 8 oz/225 g smoked bacon, - Blue Cheese and Broccoli Strata
1 cup blue cheese 1 cup milk ¼ cup melted butter 12 eggs 1 package frozen chopped broccoli, thawed 1 package shredded cheddar cheese 1 loaf white bread, sliced 1 tsp minced garlic ½ - Blue Cheese Coleslaw
½ cup cider vinegar ½ cup mayonnaise ½ cup crumbled blue cheese ½ cup sour cream 3 tbsp white sugar 1 package shredded coleslaw mix ¼ cup finely chopped sweet onion Salt and pepper, to - Brie De Meaux and Roasted Fennel Sandwich
For the roasted fennel 2 bulbs fresh fennel ¼ cup/60 ml extra-virgin olive oil Salt and freshly cracked black pepper For assembling the sandwich 1 baguette 12 oz/340 g brie de meaux - Cabbage Salad with Smokey Blue Cheese
½ cup/120 ml buttermilk 3 tbsp wildflower honey, plus more if needed ½ lb/225 g Smokey Blue cheese ¼ cup/60 ml sherry vinegar, plus more if needed 12 cups/3 kg finely shredded red and green - California Rarebit
¼ cup/60 ml whole milk ½ cup/60 g all-purpose plain flour 14 oz/400 g grated Fiscalini Cheddar or other mature raw cow's milk Cheddar cheese 1½ cups/170 g fresh bread crumbs 1 tsp dry English - Cheese and Bacon Potato Rounds
4 potatoes, cut into ½-inch slices 8 ounces shredded cheddar cheese 8 slices of bacon, cooked and crumbled ½ cup chopped green onions ¼ cup melted - Cheese and Garlic Bruschetta
2 loaves French bread, cut into 1-inch slices 1 cup shredded Swiss cheese 1 cup cream cheese ¼ cup grated parmesan cheese 6 tbsp sour cream 1 tbsp minced green onions 2 garlic cloves, - Cheese Ball
2 packages cream cheese 1 cup chopped pecans 1 can crushed pineapple, drained ¼ tsp salt 1 tbsp diced onion 1 tbsp chopped green pepper Butter - Cheese Enchiladas
1 package corn tortillas 8 ounces shredded cheddar cheese, divided 1 can sliced mushrooms 1 can sliced olives 1 can tomato paste 1 can tomato sauce 1 onion, diced 2 tsp creole-style - Cheese Flautas
- Cheese Fondue
½ pound shredded gruyere cheese ½ pound shredded Swiss cheese 1 cup dry white wine 2 tbsp flour ¼ tsp ground nutmeg ¼ tsp salt 1 loaf French bread, - Cheese Fries
28 ounces potatoes 1 cup shredded cheddar cheese 3 slices bacon, chopped Ranch dressing - Cheese Grits
3 eggs 1 package processed and cubed American cheese ¾ cup margarine 1⅓ cup hominy grits 6 cups water 2 tsp hot pepper sauce 2 tsp - Cheese Ramekin
2 cups shredded gruyere cheese 1 cup milk 1 egg 1 package frozen puff pastry, thawed 1 tbsp flour 1 pinch ground nutmeg ⅛ tsp ground black - Cheese Sandwiches
1 jar cheese spread ½ cup (1 stick) margarine 1 clove garlic, crushed - Cheese Tempters
½ pound shredded sharp cheddar cheese ½ cup butter, softened 2 cups pecan halves ½ cup white sugar 1⅛ cups all-purpose flour ¼ tsp - Cheese Tortellini Salad
1½ pounds cheese tortellini ½ pound chopped provolone cheese ½ pound chopped pepperoni 1 can black olives, sliced 2 jars marinated artichoke hearts, drained and chopped 1 package dry - Cheese Wafers
½ pound shredded cheddar cheese ½ cup softened butter 1 dash hot pepper sauce 1 pinch crushed red pepper flakes 1½ cups all-purpose flour ¾ cup chopped pecans 1 tsp - Cheesy Fish Grills
4 chunky white fish fillets 4 slices of ham 2 ounces grated cheddar cheese 2 spring onions, thinly sliced Olive oil, for - Cheesy Hash Brown Casserole
2 packages frozen hash brown potatoes, thawed 1 pint sour cream 2 cans cream of chicken soup 16 ounces shredded cheddar cheese ½ cup finely chopped onion ½ cup melted butter Salt and - Chickpea Fritters with Primo Sale and Chilli
2 cups/480 ml water 1 tsp coarse sea salt, plus more for sprinkling ¼ cup/60 ml extra-virgin olive oil 1¼ cups/115 g chickpea flour ¼ cup/15 g roughly chopped fresh flat-leaf parsley ½ - Chilli Rellenos Sandwiches
1 (4 ounce) can chopped green chillies, drained 6 slices bread 3 slices Monterey jack cheese 2 eggs 1 cup milk 2 to 4 tablespoons butter or margarine Salsa - Classic Swiss Fondue
1 clove garlic 2 ½ cups dry white Rhine, Chablis or Riesling wine 1 tbs lemon juice 1 lb. Swiss cheese, grated ½ lb. cheddar cheese, grated 3 tbs flour 3 tbs kirsch Freshly ground nutmeg, - Club Sandwich with Beaufort Cheese, Gravlax and Avocado
8 slices bacon 6 slices pain-de-mie or whole-grain bread ¼ cup/60 ml crème fraîche 1 cup/40 g watercress 4 oz/115 g Beaufort cheese, cut into ¼ in/ 6-mm slices 1 ripe avocado, pitted and - Courgette and Camembert Tart
For the tart shell 2 cups/255 g all-purpose plain flour Pinch of salt ½ cup/115 g butter, cut into cubes ⅔ cup/165 ml crème fraîche For the filling 3 medium zucchini/courgettes - Creamy Cottage Cheese Scrambled Eggs
4 eggs, beaten 1 tbsp butter 1 tsp chopped fresh chives ¼ cup cottage cheese Black pepper, to taste - Cucumber Sandwiches
8 ounces cream cheese, softened 3 large cucumbers, shredded and drained 1 package blue cheese dressing mix 1 tablespoon - Easy and Cheesy Squares
1 loaf cocktail rye bread ⅓ cup mayonnaise ⅓ cup grated parmesan cheese ⅓ grated onion, juice - French Toast Roll-Ups
8 ounces cream cheese, softened 1 cup white sugar, divided 1 egg yolk 24 bread slices, crust removed 3 tbsp melted butter 1 tbsp - Fried Cheese Sticks
5 eggs, beaten 24 sticks string cheese 3 cups Italian seasoned bread crumbs Vegetable oil, for frying - Frisée with Goat Cheese
8 oz/225 g fresh goat cheese ½ cup/40 g panko bread crumbs Salt and freshly cracked black pepper 1 egg 2 tbsp extra-virgin olive oil 2 tbsp red wine vinegar 1 tbsp Dijon mustard 1 - Goat Cheese, Baby Arugula and Grapefruit Salad
3¾ cups/115 g baby arugula/rocket 2 large ruby red grapefruits at the peak of season, sectioned and kept in their own juice ½ cup/120 ml best-quality extra-virgin olive oil 6 oz/170 g Leonora - Grilled Cheese Sandwich
4 slices white bread 4 slices cheddar cheese 3 tbsp butter, divided - Melted Fromager d'Affinois Cheese and Madrange Ham Sandwiches
1 baguette 8 oz/225 g Fromager d'Affinois cheese 2 oz/55 g Madrange ham, prosciutto cotto or other high-quality cooked ham/gammon, cut into paper-thin slices - Parmigiano Popovers
2 cups/255 g all-purpose plain flour 2 tsp active dry yeast 10½ oz/300 g fromage blanc 3 eggs, beaten 2 tbsp extra-virgin olive oil 2 oz/55 g Parmigiano Reggiano cheese, grated ⅛ - Peaches with Tomatoes and Burrata Cheese
2 large, ripe heirloom tomatoes, cored and cut into ¼ in/6-mm-thick slices 4 large, ripe but firm peaches, pitted and cut into ¼ in/6-mm-thick wedges 1 lb/455 g fresh burrata cheese ½ red - Pimento Cheese
1 jar diced pimentos, drained 1 package softened cream cheese ⅓ cup mayonnaise 2 cups shredded extra-sharp cheddar cheese 1 pinch garlic powder 1 package favorite crackers Yields: - Pizzette with Arugula Pesto and Casciotta d'Urbino
For the dough 1½ cups/360 ml lukewarm water ½ oz/2.5 g active dry yeast ½ tsp salt ½ tsp sugar 3½ cups/440 g all-purpose plain flour 5 tbsp/75 ml extra-virgin olive oil For the pesto - Ricotta Torta with Spring Onions
For the crust 1 cup/125 g all-purpose plain flour ½ tsp salt ⅓ cup/75 g rendered lard or unsalted butter 1 egg 2 tbsp cold water For the filling 1 lb/455 g fresh sheep, goat - Savoury Cupcakes with Petit Basque and Cherries
2 cups/255 g all-purpose plain flour 1 tsp baking powder Salt and freshly cracked black pepper 2 eggs ¾ cup/180 ml whole milk ½ cup/120 ml extra-virgin olive oil 8 oz/225 g Petit Basque - Spinach Cheese Manicotti
1 package manicotti shells 1 package chopped frozen spinach, thawed and drained 1 egg 1 container ricotta cheese ½ cup grated parmesan cheese 1½ cups shredded mozzarella cheese ½ cup - Three Cheese and Ham Bake
¼ pound shredded monterey jack cheese ⅓ cup grated parmesan cheese ¼ pound shredded Swiss cheese 8 eggs, beaten 2 cups diced ham 3 tbsp melted butter ½ loaf French bread, cut into - Three Cheese Green Salad
1 lettuce 1 cup shredded parmesan cheese 1 cup crumbled feta cheese 1 cup cubed Swiss cheese 1 tbsp Italian seasoning ½ cup white balsamic vinegar ½ cup olive oil 1 cup toasted pecan