Your cheese combinations to put on homemade pizza?
Q. Personally I favor a mix of mild medium cheeses (the sort you usually put on sandwhiches and bread) and parmesan. (roughly 3:1). That may seem like a lot of parmeggiano but it works quite well and makes it chewy. I was wondering though, about some more exotic and exciting combinations such as those you get at restaurants, which are four cheese etc. And what sort of cheese or cheese combinations do you put on your homemade pizzas?
Asked by Anony Mouse - Tue Jun 3 20:16:45 2008 - - 4 Answers - 0 Comments
A. At the restaurant I work at, we serve a five cheese pizza that has a combo of: Parmesan, Mozzerella, Romano, Provolone, and Ricotta. really heavenly!
Answered by Suz E. Home BAKER - Tue Jun 3 20:21:57 2008
Q. Personally I favor a mix of mild medium cheeses (the sort you usually put on sandwhiches and bread) and parmesan. (roughly 3:1). That may seem like a lot of parmeggiano but it works quite well and makes it chewy. I was wondering though, about some more exotic and exciting combinations such as those you get at restaurants, which are four cheese etc. And what sort of cheese or cheese combinations do you put on your homemade pizzas?
Asked by Anony Mouse - Tue Jun 3 20:16:45 2008 - - 4 Answers - 0 Comments
A. At the restaurant I work at, we serve a five cheese pizza that has a combo of: Parmesan, Mozzerella, Romano, Provolone, and Ricotta. really heavenly!
Answered by Suz E. Home BAKER - Tue Jun 3 20:21:57 2008
What kind of cheese are you suppose to use with a chocolate/cheese fountain?
Q. I know that chocolate fountains WILL work with cheese but it does not say what kind of cheese. I was planning on using the canned cheese from a bulk food store.(Baseball game nacho cheese) But is that thin enough or do I have to thin THAT cheese with cream or wine. Please help I cannot find a "recipe" anywhere!!!
Asked by Mandy H - Wed Jan 3 11:15:55 2007 - - 2 Answers - 0 Comments
A. OK, I did a little research for you. The fountain temperature runs at 106-108 degrees, so my best guess would be what you came up with and use Nacho cheese that's thinned which you may not have to do. They say to use oil to thin chocolate a little at a time. So what I was would do is, before I bought alot of something I might use, is to get as little of the Nacho cheese, even if it means buying Nachos at the corner store, put alot of cheese in the bottom of the tray, and take it home, pour the cheese in a small pan and heat it up slowly, have an Instant Read Thermometer there and when the cheese gets to 106 degrees check the consistency, does it flow easy enough, add some milk and see what happens and watch it to see if the milk makes the… [cont.]
Answered by unknown - Wed Jan 3 12:29:09 2007
Q. I know that chocolate fountains WILL work with cheese but it does not say what kind of cheese. I was planning on using the canned cheese from a bulk food store.(Baseball game nacho cheese) But is that thin enough or do I have to thin THAT cheese with cream or wine. Please help I cannot find a "recipe" anywhere!!!
Asked by Mandy H - Wed Jan 3 11:15:55 2007 - - 2 Answers - 0 Comments
A. OK, I did a little research for you. The fountain temperature runs at 106-108 degrees, so my best guess would be what you came up with and use Nacho cheese that's thinned which you may not have to do. They say to use oil to thin chocolate a little at a time. So what I was would do is, before I bought alot of something I might use, is to get as little of the Nacho cheese, even if it means buying Nachos at the corner store, put alot of cheese in the bottom of the tray, and take it home, pour the cheese in a small pan and heat it up slowly, have an Instant Read Thermometer there and when the cheese gets to 106 degrees check the consistency, does it flow easy enough, add some milk and see what happens and watch it to see if the milk makes the… [cont.]
Answered by unknown - Wed Jan 3 12:29:09 2007
Can Mascarpone Cheese be Substituted for Cream Cheese? If So what are the Equivalent Measurements?
Q. I love to cook, and especially bake. But I was wondering if it is possible to substitute Mascarpone cheese for cream cheese in recipes, and if so, what are the equivalent measurements? Because, though I love cream cheese, on bagels, bread, and other savory (non-sweet) foods, i absolutely hate cream cheese based desserts. i hate the salty feeling, and especially the weird after-taste that cream cheese leaves. Although, there are some great dessert recipes I found, that I want to start making, they are all cream cheese based, and I want to make them with a sweeter (better tasting) substitution, and I am hoping that Mascarpone cheese will be the right equivalent. If so, what measurements do I use when I substitute the… [cont.]
Asked by benbrattlover - Wed Aug 15 15:21:48 2007 - - 2 Answers - 0 Comments
A. It would be the exact same measurements. The only difference is the savory taste of the cream cheese vs. the sweet taste of the mascarpone cheese. I find mascarpone cheese a bit creamier than cream cheese too. Cream cheese has a bit of a grainy texture sometimes. Cheesecake made with mascarpone is creamier and sweeter.
Answered by Gab&Thomas - Wed Aug 15 15:28:51 2007
Q. I love to cook, and especially bake. But I was wondering if it is possible to substitute Mascarpone cheese for cream cheese in recipes, and if so, what are the equivalent measurements? Because, though I love cream cheese, on bagels, bread, and other savory (non-sweet) foods, i absolutely hate cream cheese based desserts. i hate the salty feeling, and especially the weird after-taste that cream cheese leaves. Although, there are some great dessert recipes I found, that I want to start making, they are all cream cheese based, and I want to make them with a sweeter (better tasting) substitution, and I am hoping that Mascarpone cheese will be the right equivalent. If so, what measurements do I use when I substitute the… [cont.]
Asked by benbrattlover - Wed Aug 15 15:21:48 2007 - - 2 Answers - 0 Comments
A. It would be the exact same measurements. The only difference is the savory taste of the cream cheese vs. the sweet taste of the mascarpone cheese. I find mascarpone cheese a bit creamier than cream cheese too. Cream cheese has a bit of a grainy texture sometimes. Cheesecake made with mascarpone is creamier and sweeter.
Answered by Gab&Thomas - Wed Aug 15 15:28:51 2007
Does Mascarpone cheese needs to be at room temperature before using?
Q. Hi. I'm using mascarpone cheese to make tiramisu. The recipe requires to beat mascarpone cheese with a little sugar to sweeten it. I'm pretty cautious when it comes to standing milk products like cheese and sour cream at room temperature as I'm scared that they will go bad. Does the cheese need to be at room temperature before using? And how long can the Mascarpone be left out at room temperature without spoiling?
Asked by Himeko - Sat May 24 12:35:16 2008 - - 2 Answers - 0 Comments
A. No, it does not need to be at room temperature to use it.
Answered by TRENTSFORMER; - Sat May 24 13:05:30 2008
Q. Hi. I'm using mascarpone cheese to make tiramisu. The recipe requires to beat mascarpone cheese with a little sugar to sweeten it. I'm pretty cautious when it comes to standing milk products like cheese and sour cream at room temperature as I'm scared that they will go bad. Does the cheese need to be at room temperature before using? And how long can the Mascarpone be left out at room temperature without spoiling?
Asked by Himeko - Sat May 24 12:35:16 2008 - - 2 Answers - 0 Comments
A. No, it does not need to be at room temperature to use it.
Answered by TRENTSFORMER; - Sat May 24 13:05:30 2008
What type of cheese is used on pizza?
Q. I'm talking about the cheese that's all stretchy and delicious. The cheese never stretches when I order from Pizza Hut but I ordered from this little pizza shop and the cheese was really good and melty and stretchy. I want to make my own pizza but I want this cheese.
Asked by SmartyPants - Tue Aug 21 18:49:55 2007 - - 11 Answers - 0 Comments
A. FRESH mozzarella! Not storebought sliced or crumbled!
Answered by vat - Tue Aug 21 18:59:00 2007
Q. I'm talking about the cheese that's all stretchy and delicious. The cheese never stretches when I order from Pizza Hut but I ordered from this little pizza shop and the cheese was really good and melty and stretchy. I want to make my own pizza but I want this cheese.
Asked by SmartyPants - Tue Aug 21 18:49:55 2007 - - 11 Answers - 0 Comments
A. FRESH mozzarella! Not storebought sliced or crumbled!
Answered by vat - Tue Aug 21 18:59:00 2007
What type of cheese is usually in ravioli? What is the process with the cheese towards making ravioli?
Q. I am used to making sweet potato ravioli. When I make that, I have roast the potatoes, mash them and add salt, white pepper and nutmeg. What am I supposed to do to the cheese and what type of cheese am I supposed to use. I am trying to make 120 raviolis which would mean 6 Lg. of sweet potatoes. How much cheese will I need.
Asked by billyxc729 - Mon Aug 18 21:55:48 2008 - - 3 Answers - 0 Comments
A. ricotta -- maybe about a quart? it depends upon the size you make the raviolis!
Answered by Sugar Pie - Mon Aug 18 22:03:47 2008
Q. I am used to making sweet potato ravioli. When I make that, I have roast the potatoes, mash them and add salt, white pepper and nutmeg. What am I supposed to do to the cheese and what type of cheese am I supposed to use. I am trying to make 120 raviolis which would mean 6 Lg. of sweet potatoes. How much cheese will I need.
Asked by billyxc729 - Mon Aug 18 21:55:48 2008 - - 3 Answers - 0 Comments
A. ricotta -- maybe about a quart? it depends upon the size you make the raviolis!
Answered by Sugar Pie - Mon Aug 18 22:03:47 2008
What cheese can i use to substitute mascarpone in tiramisu?
Q. I am meant to use 475g of mascarpone cheese in the tiramisu im making but i can't find it anywhere and it's meant to be expensive, so i was wondering if i could use a substitute cheese and if so do i use the 475g like i was going to with mascarpone? thanks! Ohh maybe that's why i can't find it anywhere in the uk.. Does anyone know what it is in the uk or a substitute?
Asked by Beth Baybe - Sat Jun 28 07:50:16 2008 - - 7 Answers - 0 Comments
A. Here is a recipe for a substitute, it is closer than just cream cheese. 16 ounces cream cheese 1/3 cup sour cream 1/4 cup heavy whipping cream Directions 1Blend all three ingredients together until smooth. Here is the recipie switched into g/ml 453.59 g cream cheese 78.78 ml sour cream 59.15 ml heavy whipping cream
Answered by MJT - Sat Jun 28 08:00:55 2008
Q. I am meant to use 475g of mascarpone cheese in the tiramisu im making but i can't find it anywhere and it's meant to be expensive, so i was wondering if i could use a substitute cheese and if so do i use the 475g like i was going to with mascarpone? thanks! Ohh maybe that's why i can't find it anywhere in the uk.. Does anyone know what it is in the uk or a substitute?
Asked by Beth Baybe - Sat Jun 28 07:50:16 2008 - - 7 Answers - 0 Comments
A. Here is a recipe for a substitute, it is closer than just cream cheese. 16 ounces cream cheese 1/3 cup sour cream 1/4 cup heavy whipping cream Directions 1Blend all three ingredients together until smooth. Here is the recipie switched into g/ml 453.59 g cream cheese 78.78 ml sour cream 59.15 ml heavy whipping cream
Answered by MJT - Sat Jun 28 08:00:55 2008
How do I stabilize melting cheese for a dip?
Q. I'd like to know the "scientific" principles behind stabilization of the fats in cheese when it melts. I'm interested in making some cheese sauces that don't separate when they melt, cool, or are re-heated. Sort of like a fondue (which I don't know how to make either, but that's another question!) :) What is it that I add to melting cheese to keep it from separating so I can have some tasty homemade cheese dip? Thanks!!
Asked by Jean C - Sun Oct 7 23:29:25 2007 - - 10 Answers - 0 Comments
A. I know that when you make fondue you add either a little bit of corn starch or flour to stabilize the cheese. I think if you were to make a basic roux ... equal parts flour and butter and cooked till it combines and turns light gold and then add cold milk to the mixture when you were to add the cheese you would not have any issues with separation.
Answered by demjam - Sun Oct 7 23:35:37 2007
Q. I'd like to know the "scientific" principles behind stabilization of the fats in cheese when it melts. I'm interested in making some cheese sauces that don't separate when they melt, cool, or are re-heated. Sort of like a fondue (which I don't know how to make either, but that's another question!) :) What is it that I add to melting cheese to keep it from separating so I can have some tasty homemade cheese dip? Thanks!!
Asked by Jean C - Sun Oct 7 23:29:25 2007 - - 10 Answers - 0 Comments
A. I know that when you make fondue you add either a little bit of corn starch or flour to stabilize the cheese. I think if you were to make a basic roux ... equal parts flour and butter and cooked till it combines and turns light gold and then add cold milk to the mixture when you were to add the cheese you would not have any issues with separation.
Answered by demjam - Sun Oct 7 23:35:37 2007
Mac and Cheese made with cheese ends?
Q. Has anyone ever made mac and cheese with cheese ends (assorted cheese leftovers from the deli)? I remember my dad making it this way when I was a kid cause he loved different kinds of cheeses. Any tips on making it with cheese ends?
Asked by Alexa's Mom - Thu Feb 21 18:05:53 2008 - - 3 Answers - 0 Comments
A. Yes, I use to make it too. I could buy the cheese ends cheap and freeze them for future use. thought these links would help you. I cook up two pounds of elbow macaroni as directed on packages. Set aside. 1 tsp salt,1 tsp ground black pepper, 1 large onion minced fine, 1/2 bell pepper minced fine, 1stick of celery minced fine,1 stick of butter (can use margarine). Saute' all of this until cooked. Add 4 cups of milk, stirring constantly, add cubed of cheeses of your choice (at least two pounds). Stir constantly until cheeses melt and the milk becomes a sauce. Stir in the pasta. Put in a roasting pan. Take another pound of assorted cheeses that are cubed up, and press some down into the pasta and cheese in the pan. … [cont.]
Answered by ColleenLucky7 - Thu Feb 21 18:34:04 2008
Q. Has anyone ever made mac and cheese with cheese ends (assorted cheese leftovers from the deli)? I remember my dad making it this way when I was a kid cause he loved different kinds of cheeses. Any tips on making it with cheese ends?
Asked by Alexa's Mom - Thu Feb 21 18:05:53 2008 - - 3 Answers - 0 Comments
A. Yes, I use to make it too. I could buy the cheese ends cheap and freeze them for future use. thought these links would help you. I cook up two pounds of elbow macaroni as directed on packages. Set aside. 1 tsp salt,1 tsp ground black pepper, 1 large onion minced fine, 1/2 bell pepper minced fine, 1stick of celery minced fine,1 stick of butter (can use margarine). Saute' all of this until cooked. Add 4 cups of milk, stirring constantly, add cubed of cheeses of your choice (at least two pounds). Stir constantly until cheeses melt and the milk becomes a sauce. Stir in the pasta. Put in a roasting pan. Take another pound of assorted cheeses that are cubed up, and press some down into the pasta and cheese in the pan. … [cont.]
Answered by ColleenLucky7 - Thu Feb 21 18:34:04 2008
What cheese is the best cheese for making cheese on toast?
Q. My best mate and I spent a considerable amount of time during our weekly pub sessions discussing how to make the best version of the best post pub snack, cheese on toast. We were amazed at how many variations we came up with for this simple snack (we were quite drunk by this point) but couldn't decide on the best... Is it cheddar, red leicester, edam or goats cheese? Do you use brown sauce, worcestershire sauce, or marmite? Does it go on top or underneath the cheese?
Asked by Morebster - Sun Sep 3 11:29:49 2006 - - 30 Answers - 1 Comments
A. Davidstow Cornish Cheddar. With brown sauce on top and it must be HP.
Answered by alastairballantyne - Mon Sep 4 00:20:18 2006
Q. My best mate and I spent a considerable amount of time during our weekly pub sessions discussing how to make the best version of the best post pub snack, cheese on toast. We were amazed at how many variations we came up with for this simple snack (we were quite drunk by this point) but couldn't decide on the best... Is it cheddar, red leicester, edam or goats cheese? Do you use brown sauce, worcestershire sauce, or marmite? Does it go on top or underneath the cheese?
Asked by Morebster - Sun Sep 3 11:29:49 2006 - - 30 Answers - 1 Comments
A. Davidstow Cornish Cheddar. With brown sauce on top and it must be HP.
Answered by alastairballantyne - Mon Sep 4 00:20:18 2006
Why would cheese seize up from trying to melt it in wine?
Q. I was trying to make cheese soup, and I used basically a fondue reciepe, I used more wine then a fondue reciepe would call for. Does the acid do something, or did I use too much cheese?
Asked by nkirst@sbcglobal.net - Wed Dec 26 00:13:44 2007 - - 2 Answers - 0 Comments
A. you need to be on low heat and use a little cream to bring it together. good luck.
Answered by john - Wed Dec 26 00:20:15 2007
Q. I was trying to make cheese soup, and I used basically a fondue reciepe, I used more wine then a fondue reciepe would call for. Does the acid do something, or did I use too much cheese?
Asked by nkirst@sbcglobal.net - Wed Dec 26 00:13:44 2007 - - 2 Answers - 0 Comments
A. you need to be on low heat and use a little cream to bring it together. good luck.
Answered by john - Wed Dec 26 00:20:15 2007
What crumbled cheese are in the Vons Southwestern BBQ Chicken Salad?
Q. There's this cheese crumb in the salad that looks like Blue Cheese crumbs and tastes like creamy buttery pepper. Does anyone know where I can buy it so I can add it to my own food?
Asked by mysecondproject - Sun Nov 18 04:13:14 2007 - - 1 Answers - 0 Comments
A. My guess would be feta cheese which is often used in salads. Here is a link with a photo.
Answered by buffhottie27 - Tue Nov 20 18:03:40 2007
Q. There's this cheese crumb in the salad that looks like Blue Cheese crumbs and tastes like creamy buttery pepper. Does anyone know where I can buy it so I can add it to my own food?
Asked by mysecondproject - Sun Nov 18 04:13:14 2007 - - 1 Answers - 0 Comments
A. My guess would be feta cheese which is often used in salads. Here is a link with a photo.
Answered by buffhottie27 - Tue Nov 20 18:03:40 2007
How is cheese pizza digested through the digestive system?
Q. . Think about a slice of cheese pizza. Starting at the mouth, trace the path that the pizza will take through the digestive system. Explain what is happening to the pizza at each step, matching the key digestive processes with the 3 main components of pizza: crust, cheese and sauce. Describe when, where and how each component is digested.
Asked by ammina2spoil - Sun Aug 9 22:52:45 2009 - - 1 Answers - 0 Comments
A. Sorry... This is kinda long, because it's very detailed. This is the general idea of the complete digestion in the body. In this case, just subsitute 'pizza' in it. The Mouth: --- The process of mechanical digestion begins as you take your first bite of food. Your teeth carry out the first stage of mechanical digestion. Your centre teeth/incisors, cut the food into bit-sized pieces. On either side of the incisors are sharp and pointy teeth called canines. These teeth tear and slash the food in your mouth into smaller pieces. Behind the canines are the premolars and molars, which crush and grind the food. As the teeth do their work, saliva mixes with the pieces of food, moistening them into one slippery mass. When you eat a candy, it… [cont.]
Answered by < [ ][v ][ ] > - Mon Aug 10 00:48:28 2009
Q. . Think about a slice of cheese pizza. Starting at the mouth, trace the path that the pizza will take through the digestive system. Explain what is happening to the pizza at each step, matching the key digestive processes with the 3 main components of pizza: crust, cheese and sauce. Describe when, where and how each component is digested.
Asked by ammina2spoil - Sun Aug 9 22:52:45 2009 - - 1 Answers - 0 Comments
A. Sorry... This is kinda long, because it's very detailed. This is the general idea of the complete digestion in the body. In this case, just subsitute 'pizza' in it. The Mouth: --- The process of mechanical digestion begins as you take your first bite of food. Your teeth carry out the first stage of mechanical digestion. Your centre teeth/incisors, cut the food into bit-sized pieces. On either side of the incisors are sharp and pointy teeth called canines. These teeth tear and slash the food in your mouth into smaller pieces. Behind the canines are the premolars and molars, which crush and grind the food. As the teeth do their work, saliva mixes with the pieces of food, moistening them into one slippery mass. When you eat a candy, it… [cont.]
Answered by < [ ][v ][ ] > - Mon Aug 10 00:48:28 2009
Does anyone know how to make blue cheese a little less strong?
Q. I am attempting my first Blue Cheese recipe due to the fact that I can't get it where I am living. I could almost live off of Hot Wings and Blue Cheese, but Hot wings on their own just don't do it. I am limited to the Blue Cheese that is available, I have followed recipes but it is very strong, I am used to Kraft type blue cheese dressing. Anyone knowwhat I might add to tame it down just a bit.
Asked by forsril - Fri Nov 2 01:19:47 2007 - - 3 Answers - 0 Comments
A. it sounds crazy but add a little cider vinegar and heavy cream to your dressing . just a little cider vinegar. good luck.
Answered by john - Fri Nov 2 01:43:11 2007
Q. I am attempting my first Blue Cheese recipe due to the fact that I can't get it where I am living. I could almost live off of Hot Wings and Blue Cheese, but Hot wings on their own just don't do it. I am limited to the Blue Cheese that is available, I have followed recipes but it is very strong, I am used to Kraft type blue cheese dressing. Anyone knowwhat I might add to tame it down just a bit.
Asked by forsril - Fri Nov 2 01:19:47 2007 - - 3 Answers - 0 Comments
A. it sounds crazy but add a little cider vinegar and heavy cream to your dressing . just a little cider vinegar. good luck.
Answered by john - Fri Nov 2 01:43:11 2007
How to spread a hard cheese on the sandwich?
Q. It sounds silly. But it readlly confused me. Last time I asked a question to choose which cheese in my sandwich and then I got a swiss cheese as they proposals. What I bought is a block of swiss cheese which is very hard...OK Now I confused how to spread it on sandwich? Or how to get it melt to be spreadable? :-\
Asked by S S - Sat Feb 23 13:02:34 2008 - - 7 Answers - 0 Comments
A. you don't "spread" it, you "slice" it with a cheese slicer or if you don't have a cheese slicer, use a knife and go slow (watch thos fingers!) If you want soft cheese, you wither microwave the slice for a few seconds or grill the sandwich.
Answered by Judy - Sat Feb 23 13:09:28 2008
Q. It sounds silly. But it readlly confused me. Last time I asked a question to choose which cheese in my sandwich and then I got a swiss cheese as they proposals. What I bought is a block of swiss cheese which is very hard...OK Now I confused how to spread it on sandwich? Or how to get it melt to be spreadable? :-\
Asked by S S - Sat Feb 23 13:02:34 2008 - - 7 Answers - 0 Comments
A. you don't "spread" it, you "slice" it with a cheese slicer or if you don't have a cheese slicer, use a knife and go slow (watch thos fingers!) If you want soft cheese, you wither microwave the slice for a few seconds or grill the sandwich.
Answered by Judy - Sat Feb 23 13:09:28 2008
How to make cream cheese stuffed peppers not so spicy?
Q. I recently went to a friend's house and she made Jalepeno peppers stuffed with cream cheese and wrapped with bacon. I decided to try the same recipe because hers were so good. Unfortunately, my peppers, even though they were seeded, were still way too spicy for me. Hers were hardly spicy at all. I was just wondering what is a good technique to ensure the peppers won't be all that spicy? Thanks for all the answers!
Asked by Jennifer R - Tue Feb 26 18:26:23 2008 - - 6 Answers - 0 Comments
A. Scrape the veins out too...the white parts hold a lot of heat.
Answered by Kat - Tue Feb 26 18:29:44 2008
Q. I recently went to a friend's house and she made Jalepeno peppers stuffed with cream cheese and wrapped with bacon. I decided to try the same recipe because hers were so good. Unfortunately, my peppers, even though they were seeded, were still way too spicy for me. Hers were hardly spicy at all. I was just wondering what is a good technique to ensure the peppers won't be all that spicy? Thanks for all the answers!
Asked by Jennifer R - Tue Feb 26 18:26:23 2008 - - 6 Answers - 0 Comments
A. Scrape the veins out too...the white parts hold a lot of heat.
Answered by Kat - Tue Feb 26 18:29:44 2008
What is the most healthiest cheese for bodybuilding?
Q. What type of cheese has the lowest fat, highest protien. The point is what cheese is best for body building, American, Swiss, Provolone? I know cottage is great for bodybuilding but all of those 3, what will be the best, or should I not eat the cheese since it has fat calories?
Asked by Alan F - Mon Jan 12 18:27:00 2009 - - 1 Answers - 1 Comments
A. provolone cheese is the healthiest for bodybuilding it has high protein
Answered by crazyman - Tue Jan 13 18:30:15 2009
Q. What type of cheese has the lowest fat, highest protien. The point is what cheese is best for body building, American, Swiss, Provolone? I know cottage is great for bodybuilding but all of those 3, what will be the best, or should I not eat the cheese since it has fat calories?
Asked by Alan F - Mon Jan 12 18:27:00 2009 - - 1 Answers - 1 Comments
A. provolone cheese is the healthiest for bodybuilding it has high protein
Answered by crazyman - Tue Jan 13 18:30:15 2009
What is a substitute for dry cheese curd?
Q. I want to make a receipe that calls for dry curd cottage cheese. I live in a small town and none of the stores in town carries it. Can I take normal cottage cheese and strain it in some cheese cloth and use that as a substitute?
Asked by flumen333 - Sun May 21 00:37:14 2006 - - 2 Answers - 0 Comments
A. That would be the closest substitute
Answered by Texas Cowboy - Sun May 21 00:38:05 2006
Q. I want to make a receipe that calls for dry curd cottage cheese. I live in a small town and none of the stores in town carries it. Can I take normal cottage cheese and strain it in some cheese cloth and use that as a substitute?
Asked by flumen333 - Sun May 21 00:37:14 2006 - - 2 Answers - 0 Comments
A. That would be the closest substitute
Answered by Texas Cowboy - Sun May 21 00:38:05 2006
What kind of cheese is used in a Quesadilla at a Mexican Restaurant?
Q. I love the Quesadilla Del Mar (Quesadilla with cheese, crab meat and shrimp) at my local Mexican place, but I am dieting and have no idea how bad it is for me! If I knew what kind of cheese they use, I could guess at how many weight watcher points it is. Thanks!
Asked by Rhonda H - Sun Apr 6 13:54:09 2008 - - 5 Answers - 0 Comments
A. Go to gourmetsleuth.com then in the search box type: guide to mexican cheeses. It will tell you all the cheeses and their substitutes.
Answered by kreetch22 - Sun Apr 6 15:02:53 2008
Q. I love the Quesadilla Del Mar (Quesadilla with cheese, crab meat and shrimp) at my local Mexican place, but I am dieting and have no idea how bad it is for me! If I knew what kind of cheese they use, I could guess at how many weight watcher points it is. Thanks!
Asked by Rhonda H - Sun Apr 6 13:54:09 2008 - - 5 Answers - 0 Comments
A. Go to gourmetsleuth.com then in the search box type: guide to mexican cheeses. It will tell you all the cheeses and their substitutes.
Answered by kreetch22 - Sun Apr 6 15:02:53 2008
Yogurt and cottage cheese: do they lose nutrition value when cooked?
Q. I don't really like raw yogurt and cottage cheese etc., so I try and eat it in recipes - such as pancakes, etc. But I am wondering: when the yogurt and cottage cheese are cooked with heat - does that destroy the special qualities of the food? Same with milk? Thanks.
Asked by JustSo - Thu Nov 1 13:16:54 2007 - - 2 Answers - 0 Comments
A. Possibly some B vitamins, but apart from that, I don't think there's much that would be lost. Milk has little or no vitamin C anyway (the other major nutrient damaged by cooking).
Answered by bovinotarian - Thu Nov 1 13:45:16 2007
Q. I don't really like raw yogurt and cottage cheese etc., so I try and eat it in recipes - such as pancakes, etc. But I am wondering: when the yogurt and cottage cheese are cooked with heat - does that destroy the special qualities of the food? Same with milk? Thanks.
Asked by JustSo - Thu Nov 1 13:16:54 2007 - - 2 Answers - 0 Comments
A. Possibly some B vitamins, but apart from that, I don't think there's much that would be lost. Milk has little or no vitamin C anyway (the other major nutrient damaged by cooking).
Answered by bovinotarian - Thu Nov 1 13:45:16 2007
From Yahoo Answer Search: 'cheese'
Thu Dec 3 22:13:29 2009 [ refresh local cache ]
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Emeril's three- cheese baked macaroni is sure to be a hit and is an easy dish to make ahead at Thanksgiving or any time of year. Bring a large pot of salted ...
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Old Fashioned Foods Swiss Honey Nut Cheese Snack Spread Old Fashioned Foods offers a variety of microwaveable cheese tubs mostly in the conventional spicy and or bacon flavors Swiss Honey Nut seems like an odd direction for a cheese dip
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Tim
Wed, 02 Dec 2009 11:08:54 GM
Every year British cheesemakers donate . cheese. to pensioners, a tradition that began in 1692 when the hospital asked a local cheesemonger to provide them with some as a Christmas treat. This year, to mark the 50th anniversary of the ...
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