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  1. Make Your Own Delicious And Inexpensive Chicken Ranch Pizza

    July 30, 2012 by admin

    Almost everyone loves pizza, but why settle for those high price pizzari pizzas or those hard as rock frozen pizzas when you can make your own delicious and inexpensive chicken ranch pizza right at home. Chicken Ranch pizza is simple and easy to make and finding a recipe is as easy as visiting the Sargento cheese website.

    What Makes Chicken Ranch Pizza So Good?

    While most people would agree that both the chicken and the ranch dressing are must haves for this pizza it really is the cheese that makes this pizza so good. The Sargento chicken ranch pizza is either made with shredded pizza double cheese or a combination of Shredded Mozarella and shredded cheddar cheese.

    Other ingredients in this recipe includes bacon bits and green onions.  Try out this recipe and your family will agree that this is one of the very best pizzas they have ever eaten far cheaper than take out pizza and more tasty than frozen pizza and best of all since you make this pizza at home you can enjoy all those lovely ingredients including that ooey gooey cheese while it is piping out for that fresh from the oven goodness.

    Add a Few Extra Ingredients

    While the recipe on the sargento website is definitely tasty for those who enjoy their pizzas loaded with ingredients here are a few more you can add for an even better taste.

    •     Mushrooms

    •     sun dried tomatoes

    •     Ham

    •     Parmesan cheese

    Low Calorie Chicken Ranch Pizza For Those Who Are Watching Their Waistline

    For you people who think you can’t enjoy chicken ranch pizza because you need to watch those calories think again.  It is easy to make low calorie single serving chicken ranch pizza that tastes as good as the full calorie version. Instead of a pizza crust try using a portabella mushroom cap for crust.  Then make your own low fat dressing using yogurt and low fat mayo and low fat buttermilk, then simply use the rest of the ingredients that the original recipe calls for.  By reducing most of calories contained in the pizza crust and using a lower calorie ranch dressing you can cut out about half the calories contained in the original recipe.

    Whether you try the full calorie version of that chicken ranch pizza or the lower calorie version you will be amazed at just how easy this pizza is to make and how great it really tastes. You may never want to go back to bought pizzas again.

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  2. The Best Delis In All Of New York City

    July 28, 2012 by admin

    Finding the best Delis in all of New York City is a bit like finding the proverbial needle in a haystack.  With Delis on almost every corner of the Big Apple it can be difficult to find those truly exceptional delis that is everything a Deli should be and more.  But, here are a few New York’s finest Delis.

    Katz’s

    It may not be much to look at on the outside or the inside for that matter, but Katz’s Deli simply has to be the very best Deli in all of New York City.  This deli is the only Deli around that still hand carves it’s meats for those delicious deli sandwiches and has been doing so through thick and thin, rain or show, war and peace and economic hardship since 1888.  Just step inside the doors of Katz’s Deli and take a deep breath and you will know in an instant that this is indeed everything that you expected a Deli to be. Katz’s is located at 205 East Houston Street.

    2nd Ave Deli

    Mentioned on several “best Deli” and “Best restaurant lists” the 2nd ave Deli has two locations neither one of them on 2nd Ave.  This Deli is considered to have one of the best Pastrami sandwiches around and it’s family friendly atmosphere makes it a great place to take the kids.  Locations are: 162 East 33rd street and 1442 first Ave.

    Liebman’s Deli

    Describe by New York Magazine as “The Jewish grandmother you always wanted”  This Bronx Deli serves old fashioned Deli food that really takes you back in time. While their sandwiches are considered just average fair, their chicken and Matzoh soups are exceptional by anyone’s standards and it is said that stuffed cabbage is out of this world. This Deli is located at 235th street in the Bronx

    Mill Basin Deli

    Brooklyn’s top Deli and number 5 on this list is the Mill Basin Deli, This Deli offers friendly service, large sandwiches, One of things that makes this Deli a hit is the wonderful bread that all their sandwiches are served on. While not the cheapest Deli around their prices beat those in Manhattan and most people rave about this Deli’s Latke chips.   One consumer even stated it was worth the trip just for the chips. Mill Basin is located at 5823Ave T in Brooklyn.

    No matter where you go in New York City there is sure to be at least one exceptional Deli. While most of the old fashioned Deli’s no longer exist there are still enough around to give you the true flavors of what a real deli is all about.

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  3. Beer Cheese Fondue for Something out of the Ordinary

    June 28, 2012 by admin

    There was a time when fondue parties were extremely popular and trendy and then like so many other trends they faded away along with the fondue pot and all those wonderful tasty fondue recipes. Now fondues are back and more popular than ever with both new and old recipes being in high demand.

    One of the most tasty and easy fondues to make is a cheese fondue and making a Beer Cheese Fondue is not only simple and fun but also includes a variety of cheeses that increases the flavor and makes every fondue party fun even if that party only consists of you and that special someone, soft music, even softer lights, and your fondue pot.

    Looking For A Good Beer Cheese Fondue Recipe?

    If you are looking for a good beer cheese fondue recipe check out the Sargento website. This website has a terrific recipe for this fondue.  It is made with not one, but three cheeses fancy shredded sharp and colby jack cheese as well as artisan blend shredded Swiss cheese. The cheese is then combined and tossed with cornstarch and set aside until you pour the beer into the fondue pot and it starts to boil. At this point you mix in the cheese and when everything mixes and cooks together you have an incredibly smooth and creamy cheese fondue with a teaspoon of hot sauce added you have a spicy and delicious beer cheese fondue to dip your bread into.

    Why not include a beer and cheese fondue at your next get together and see for yourself how much fun this old trendy favorite can be. It won’t be long before you know why it has become popular once more.

    Create Your Own Variations Or Make Other Fondues

    Once you discover how simple and easy it is to make this beer cheese fondue recipe you will be ready to try a few variations of this recipe for even more cheesy taste. Or why not learn how to make other types of fondues for a more versatile party style food. Chocolate fondues are also popular and make a great and fun dessert to serve at those holiday parties and family gatherings.

    Fondues put the fun back into casual entertaining and there is simply no better way to get the fun started than by serving your guests a creamy and delicious beer cheese fondue.

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  4. Best Philly Cheesesteak in Philly

    May 20, 2012 by admin

    When you live in Philadelphia and own a restaurant that offers the sandwich which made Philly famous, you can bet your bottom dollar that you are going to have a lot of stiff competition competing for the title of the Restaurant or Deli that makes the “Best Philly Cheese Steak in Philly.” Of course, since everyone has slightly differing taste this means that every one of these places is going to have their own following and every loyal customer is going to claim that the business they frequent has the best Philly Cheese steak in town.  However, there are a few dining facilities that do stand head and shoulders above the rest.

    Before you discover why each of these dining establishments made the list for the best Philly cheese steak it to know exactly what cheese steak sandwich is.  Originally a Philly Cheese steak sandwich was a sandwich that consists of a crusty roll that is filled with very thin slices of sauteed ribeye beef and cheez whiz.  However over time, competition to make a better Philly Cheese steak sandwich lead to the use of other cheese like American and Provolone.  It also led to the addition of other ingredients in the filling such as sauteed Onions or mushrooms and sometimes both, Ketch-up and hot or sweet peppers.  Now that you know what a Philly Steak is, let’s look at those places that excel in making this great American sandwich.

    Pat’s King Of Steaks

    First on almost every list of the best Philly cheese steak shops in all of Philly and the world is Pat’s King of Steaks.  One reason for this is that legend has it that the original Pat Oliveri was the person who actually invented the Philly Cheese steak sandwich.  Another reason may well be that each generation of the Oliveri family has kept this shop running since it’s beginning in 1930 and have perfect the sandwich which their ancestor made famous.  Lastly this shop may take top honors simply because they are open 24 hours a day 7 days a week making it possible for anyone having a craving for a Philly Cheese steak to have one day or night, rain or shine.

    Geno’s Steaks

    Right across the street from the famous Pat’s King of Steaks is Geno’s steaks, another 24 hour a day 7day a week Philly Cheesesteak shop and Pat’s biggest competitor almost from day one. While Geno’s does not deny that it was Pat Oliveri who invented the Philly Steak sandwich, it is Geno’s founder Joey Vento who claims to have put the cheese into the Philly cheese steak sandwich.  If this is true, it is only fitting that two shops are the uncrowned king of Philly’s now famous Philly cheese steak sandwich.

    There are many other fine shops offering this now world famous Philly sandwich and you really should try half a doesn’t or so before choosing your own favorite shop and sandwich.  Just one question remains: Doesn’t anyone ever wonder why there isn’t an ounce of Philadelphia cream cheese in a Philly cheese steak sandwich?

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  5. The Great Big Cheese Cookbook For True Cheese Lovers

    April 28, 2012 by admin

    From appetizers, to soups, to main courses, and even desserts cheese has made it’s way into recipes around the world and for good reason.  Cheese adds a certain zest to your cooking and a rich creamy goodness that most other ingredients simply can’t top. So what could be better than the great big Cheese cookbook for cheese lovers and cooks around the world?

    The “Great Big Cheese Cookbook” is however, more than a cookbook it is your guide to various kinds and types of cheeses.  Though this book is based on Wisconsin Cheeses, it is easy to use local cheeses instead of those originating in Wisconsin.

    The book contains 300 stunning recipes by 60 world class chefs and many wonderful photographs that help bring these “cheesy” dishes alive. Best of all the recipes in this book don’t contain any difficult to find ingredients so you can begin making many of these dishes the moment you get this book in your hands.  In addition to the recipes themselves there is a ton of additional information about cheese including:

    Selection and storing Guide

    That’s right this book doesn’t only guide you through making some of the best and well loved recipes that both feature cheese in a starring and supporting role but there is also a section of the book that guides you through the steps of selecting the right cheeses for those recipes as well as tips on how to store your cheese to keep it properly until it’s ready for use.

    There is also a guide that helps you to select the right cheese to go with your wine or beer.  After all, since you drink different wines with different type dishes it only makes sense you would eat different cheese with different wines as well as different beers.  Just think how impressed all your friends will be when they actually discover you know which is the right cheese to serve with drinks at your next get together.

    One of the most helpful features of the book is the cookbooks substitution guide. This guide tells you what cheeses can be substituted for one another. For example, if the recipe calls for provolone and there isn’t any available then you can find out what cheese you can use in it’s stead.

    This is definitely the perfect cookbook for anyone who loves cheese as well as for anyone who loves to cook and wants to try out a new dish or two. The Great Big Cheese Cookbook is a wonderful gift for yourself and for other cheese loving cooks as well.

    Category book, Cheese, Food | Tags: | No Comments

  6. Meatballs with Swiss Cheese Filling

    February 29, 2012 by admin

    MEATBALLS WITH SWISS CHEESE FILLINGS

    Are you looking for an amazing appetizer for your next dinner? Meatballs filled with creamy Swiss cheese will surely blow away your guests. These luscious balls of meat work in great combination with the mellow flavors of Swiss cheese. With your first bite of these succulent meatballs, the gooey Swiss cheese oozes into your mouth and pleasure your taste buds with its rich creaminess. The mild nutty tang of the Swiss cheese perfectly harmonize the spicy flavor of meatballs and give rise to one of the most splendid appetizer you have ever come across. Choose your Swiss cheese wisely to conjure up the yummiest meatballs with Swiss cheese filling. Go for Swiss cheese with larger eyes since they are endowed with superior flavors compared to those with smaller eyes.  Let your creativity flow with these versatile meatballs with Swiss cheese fillings. Serve them with pasta, spicy sauce or simply fry them up, they are bound to surprise you every time. If too much oil is not your thing, go for a baked version and enjoy them equally. Follow the recipe for meatballs with Swiss cheese fillings given below and delight yourself with this velvety cheesy indulgence.

     
    Ingredients

    INGREDIENTS:

    1 cup Swiss cheese, grated
    1 cup chopped fresh mushrooms
    ½ cup grated carrots
    2 lbs lean ground beef
    1 oz dry onion soup mix
    ½ cup chopped parsley leaves.

    (optional)

    Directions

    METHOD:

    Preheat your oven to 350 degrees F.
    Combine the Swiss cheese and mushrooms in a bowl.
    Mix the rest of the ingredients together in a separate bowl.
    Take a little meat mixture into your hand and give it a shape of a ball. Indent it at the centre and stuff it with a tiny helping of cheese mixture. Close the meat mixture around the filling. Repeat this process to make the remaining stuffed meatballs.
    Arrange them in a greased baking dish and bake for half an hour or until the meat is cooked.
    Serve immediately.

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  7. Sheperd’s Pie

    by admin

    SHEPHERD’S PIE

    Shepherd’s pie, once the food of peasants, has now become a household favorite. This meat pie, encrusted with mashed potato and cheddar cheese comforts your senses and leaves you longing for more. Cheddar cheese, the most admired cheese in United Kingdom, pairs with another heartthrob of the English to give rise to a stunner. The juicy stuffing mingles with the creamy cheddar cheese and takes you through a zesty gastronomic journey. The cheddar cheese delivers a rich mellowing creaminess to the dish. The flavor of cheddar cheese has a nutty undertone which works wonder for shepherd’s pie. The taste of cheddar cheese ranges from mild to a sharper one. Among the several varieties of cheddar cheese, processed one has more subtle flavor. This form of cheddar cheese usually works well with shepherd’s pie. Sharp, pungent flavors of cheddar cheese can actually work against the dish and ruin it completely. So prepare this classic savory dish at home and get showered with praises for your culinary skill.

     

    Ingredients

    • 1 lb ground beef
    • 8 oz chopped mushrooms
    • ½ cup green peas
    • ½ cup chopped onion
    • 1/8 cup chopped chives
    • 2 cup mashed potatoes.
    • 2 garlic cloves, minced
    • 2 cups shredded cheddar cheese
    • 1 tbsp flour
    • ½ cup cream
    • 1 tbsp Worcestershire sauce
    • ½ cup beef broth
    • ¼ freshly ground pepper
    • Salt to taste
    • ¼ tsp paprika
    (optional)

    Directions

    METHOD:
    • Preheat your oven to 375 degrees F.
    • Sauté ground beef, onions, mushrooms, garlic in a skillet until its juices almost disappear; season with salt and pepper.
    • Pour the Worcestershire sauce followed by flour and cook for a minute while stirring constantly.
    • Stir in the beef broth and cream.
    • Simmer until the gravy attains a thick consistency.
    • Transfer it into a baking dish and allow it to cool.
    • Top it up with the green peas.
    • Meanwhile, add 1 cup of cheddar cheese, chives and salt to the mashed potatoes and mix thoroughly.
    • Spread it evenly over the beef gravy.
    • Sprinkle the remaining cheddar cheese on top along with a dash of paprika.
    • Bake it for 45 minutes or until the cheese melts and attains a slight brown colour.
    • Remove from oven and serve hot.

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  8. South of The Border: Mexican Egg Skillet

    June 23, 2011 by admin


    Sometimes I just wake up in the morning feeling a bit south-of-the-border. You know what that means: Mexican food. Featuring all the cilantro, fresh tomatoes, and zesty spices we know and love, it is indeed a fact that Mexican fare has some of the finest breakfast food the culinary world can offer. Most people are either too exhausted or too lazy in the mornings to put together any type of foreign fare, but if you can muster the strength I guarantee you it will be worth it and your stomach (or family) will thank you. There are definitely plenty of ways to incorporate the goodness of Mexican cooking into breakfast; today I’ve chosen to share one of my favorites, the Mexican Egg Skillet.

    If you’re not familiar with skillet recipes, they are a great sort of foundation for you to build on with your own creativity and taste. There used to be a great diner right near me and I’d always order off the skillet menu. The one I loved was with diced tomatoes, ham, cheddar and feta cheese, mushrooms, and peppers, but the great thing about skillets is that they’re yours to do with what you please.

    Mmmm...tacos

    The recipe I’m going to share with you uses onions, green and red bell peppers, mushrooms, a four-cheese Mexican cheese blend and taco cheese, and tops it all off with some picánte salsa. But remember, you don’t have to be limited to these ingredients. Feel free to add or subtract your favorite fruits, veggies, legumes, meats, whatever! The whole thing only takes 10 minutes and you get a delicious meal that will feed two. And as always, let us know how any experimentation goes, because I’m always down to try this recipe another way. Yum!





    Mexican Egg Skillet

    Ingredients

    2 Tbsp. butter
    • 1/2 cup onion, chopped
    • 1/2 cup green or red bell pepper, diced
    • 1/2 cup mushrooms, sliced
    • 4 large eggs
    • 1 cup (4 oz.) Sargento® Fancy Shredded 4 Cheese Mexican Cheese orSargento® Bistro® Blends Shredded Taco Cheese
    • Salt
    • Pepper
    • Salsa (optional)

    Directions

    1. Melt butter in large skillet over medium heat. Add onion and bell pepper; cook 3 minutes, stirring occasionally.
    2. Add mushrooms; cook 5 minutes or until vegetables are tender, stirring occasionally. Push vegetables to edges of skillet. Break eggs into skillet. Season eggs and vegetables with salt and pepper to taste. Sprinkle cheese over eggs and vegetables.
    3. Cover and cook 1 minute or until cheese is melted. Serve with salsa, if desired.

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  9. Stuffed French Toast Casserole

    June 21, 2011 by admin

    I’ve been told that breakfast is the most important meal of the day. Around these parts that much is clearly evident. But just because it’s important that shouldn’t mean that it can’t be gluttonous, greasy, and delightful. Sure, sometimes fresh fruit and a cup of yogurt will do, but other times I just need to indulge in my hedonistic urges for that heavy but delectable breakfast food. The type that makes me nostalgic for a time when Saturday morning cartoons and mom’s cooking was the week’s feature event. So, since I’ve been heading down memory lane for a few days now, I thought I would create one of these breakfast masterpieces from my childhood and share it with you all. It’s a recipe that has always been one of my absolute favorites: Stuffed French Toast Casserole.

    In case you’re not at all familiar with this dish, it is the type of thing that is perfect to prepare the night before a big family event and serve up to all the relatives to keep them full and happy. The most obvious occasion to suit this tasty casserole would seem to be

    My Favorite Provolone Cheese

    Christmas morning, but even if it’s just regular Sunday brunch with the family I find this recipe to be an easy way to win over the hearts, minds, and stomachs of everyone at the table. The recipe I prefer stuffs the French toast with ham, honey mustard, provolone cheese and swiss cheese, but you are more than welcome to substitute or add any stuffing you think will fit. You will know your audience best, so be sure to cater to their tastes and keep it interesting.

    Another thing to keep in mind is that the recipe I’m using claims that it yields four servings, however I think they must be referring to servings for incredibly large people because I can always feed my family of 6 people if I stick exactly to the measurements in the recipe. When I have a bigger crowd, I basically guestimate how to alter the amounts of all the ingredients until it looks right, and as long as I pay attention it comes out just fine. So, the bottom line is, have fun with this recipe, don’t be too rigid, and let me know how any experimenting goes!

    Stuffed French Toast Casserole

    Ingredients

    • 1 Tbsp. butter, softened
    • 8 slices rye bread
    • 1 Tbsp. honey mustard
    • 8 slices Sargento® Deli Style Sliced Provolone Cheese or Sargento® Deli Style Sliced Swiss Cheese
    • 4 slices deli ham or smoked turkey
    • 1/4 cup sugar
    • 3 eggs
    • 2-1/2 cups milk
    • 1/2 tsp. salt
    • Confectioners sugar (optional)
    • 3/4 cup maple syrup, heated

    Directions

    1. Coat 11×7-inch glass baking dish with butter. Place 4 slices bread in bottom of dish, cutting off crusts to fit, if necessary. Spread honey mustard over bread; top with 4 slices cheese, ham, remaining cheese and bread slices.
    2. Beat sugar, eggs, milk and salt together in medium bowl. Pour mixture over “sandwiches.” Let stand 10 minutes. Bake in preheated 375°F oven 45 minutes or until puffed and golden brown. Sprinkle with powdered sugar, if desired, and serve with syrup.

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  10. Hello world!

    June 8, 2011 by admin

    Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

    Category Uncategorized | Tags: | No Comments