HEAD CHEESE RECIPES

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CELERY STICKS WITH BLUE CHEESE DIP RECIPE | BBC GOOD FOOD



Celery sticks with blue cheese dip recipe | BBC Good Food image

This tangy, creamy sauce makes a great centrepiece for a party platter but is versatile enough to go beyond crudités

Provided by Good Food team

Categories     Canapes

Total Time 10 minutes

Prep Time 10 minutes

Yield Serves 12 as a canapé

Number Of Ingredients 6

300g soured cream or crème fraîche
100g mayonnaise
150g blue cheese , crumbled (Danish or Roquefort)
1 tbsp white wine vinegar
1 tsp Worcestershire sauce
1 head celery , cut into batons

Steps:

  • In a medium-sized bowl, mix the soured cream, mayonnaise, blue cheese, white wine vinegar, Worcestershire sauce and some seasoning. Pour into a serving bowl and use as a dip for the celery sticks.

Nutrition Facts : Calories 158 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.62 milligram of sodium

BROCCOLI CHEESE MAC 'N' CHEESE RECIPE | REE DRUMMOND ...



Broccoli Cheese Mac 'n' Cheese Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 15

4 tablespoons salted butter, plus more for the baking dish
1 pound elbow macaroni 
1 stalk celery, finely diced 
1/2 head broccoli, stalks largely removed, broken into very small florets 
1/2 medium onion, finely diced 
2 tablespoons all-purpose flour 
1 teaspoon dry mustard 
2 cups whole milk 
1 cup chicken or vegetable broth 
1/4 cup half-and-half 
2 1/2 cups grated sharp Cheddar 
1 cup cubed processed cheese, such as Velveeta 
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs 

Steps:

  • Preheat the oven to 350 degrees F. Butter a baking dish.
  • Bring a pot of water to a boil. Cook the macaroni according to the package instructions until still firm. Drain and set aside.
  • Meanwhile, melt the butter in a pot over medium heat. Add the celery, broccoli and onion and cook, stirring, until the vegetables soften, 4 to 5 minutes. Use a wooden spoon to mash some of the broccoli. Sprinkle on the flour and dry mustard and stir to coat the vegetables. Pour in the milk, broth and half-and-half and cook, stirring, to allow it to warm up.
  • Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes.

More about "head cheese recipes"

HEAD CHEESE RECIPE | ALLRECIPES
This is a very old recipe handed down in my family through the years. It is almost always made around Christmas. As far as I know, I am the only one left in the family who knows how to make it. It is very time consuming, so be prepared to spend the better part of a day to make it.
From allrecipes.com
Reviews 4.6
Total Time 14 hours 0 minutes
Category Pork Recipes
Calories 301.8 calories per serving
  • Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.
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CAULIFLOWER MAC 'N' CHEESE | JAMIE OLIVER RECIPES
I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
    3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
    4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
    6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
    7. Let the sauce blip away until thickened while you coarsely grate the cheese.
    8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
    9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
    10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
    11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.
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CAULIFLOWER CHEESE PIZZA PIE | JAMIE OLIVER PIZZA RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 872 calories per serving
    1. Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Mix up as best you can, then knead vigorously on a flour-dusted surface to give you a smooth, elastic dough. Rub lightly with oil, place in the bowl, cover with a clean damp tea towel and prove for 1 hour in a warm place, or until doubled in size.
    2. Meanwhile, peel and finely slice the onion and place in a pan with the butter, bay leaves and a splash of water. Fry on a medium heat for 10 minutes, stirring regularly, then stir in 50g of flour, followed by the mustard, and slowly add the milk to give you a loose white sauce. Roughly break up the cauliflower, discarding just the tatty outer leaves, and finely slice the stalk. Add to the pan with any remaining leaves. Simmer gently for 30 minutes, stirring occasionally, then turn off the heat, grate in the cheese, season to perfection and allow to cool a little.
    3. Preheat the oven to full whack (240ºC/475ºF/gas 9). Lightly oil a 30cm non-stick ovenproof frying pan or a 25cm x 35cm baking tray, then press out the dough to fill the space. Spoon over the cauliflower mixture, leaving a 2cm border around the edge, then leave to prove again until doubled in size. Bake at the bottom of the oven for 25 minutes, or until golden, crisp and melty.
    4. Delicious served with a bowl of lemony dressed seasonal salad leaves.
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CLASSIC CHEESE SOUFFLé RECIPE | EPICURIOUS
This recipe was adapted from a version in _The Way to Cook_ by Julia Child.
From epicurious.com
Reviews 3.5
  • Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
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Oct 11, 2016 · If you don't want meat and can eat a bit higher carb, we suggest peppers, olives, artichokes or fresh tomatoes and herbs. You can also add different kinds of cheese on tops such as feta cheese, blue cheese, or even brie. Storing Fathead Pizza…
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