Chicken Nachos with Cheesy Sour Cream Sauce
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Belgian Endive Apple Walnut Roquefort Cheese Salad
Learn how to make a Belgium endive, apple, walnut, and Roquefort cheese salad. In this recipe, the slight bitterness of the endive is well balanced with the sweetness of the apple. But what gives it a kick is a creaminess and pungent flavor of the Roquefort cheese. So French, so delicious.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Belgian Endive Salad method: 0:24
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Ligurian Walnut Sauce | Everyday Gourmet S7 E42
As seen on Everyday Gourmet.
Sunny Anderson's Easy and Cheesy Stuffed Slider Bake Two Ways | The Kitchen | Food Network
Two classically delicious sandwiches, one baking sheet!
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Sunny's Easy and Cheesy Stuffed Slider Bake–Two Ways
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 50 min
Active: 25 min
Yield: 24 sliders
Ingredients
24 savory or sweet dinner rolls, attached at the hip!
The Buffalo Chicken Sliders:
1 1/2 cups shredded rotisserie chicken
1 cup crumbled blue cheese
1 1/2 to 2 cups wing sauce
1 1/4 cups shredded Italian cheese blend
The Italian Meatball Sub Sliders:
1 cup marinara sauce
3/4 cup shredded mozzarella
12 frozen meatballs, defrosted
1/2 cup grated Parmesan (the sandy kind in a canister)
Directions
Special equipment: nonstick foil
Preheat the oven or a grill for indirect cooking to 350 degrees F.
Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.
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Sunny Anderson's Easy and Cheesy Stuffed Slider Bake Two Ways | The Kitchen | Food Network
Blue Cheese Dressing Recipe ~ Noreen's Kitchen Basics
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Greetings! I was making supper and decided to make some blue cheese dressing with some crumbles that I was lucky enough to get off of the produce mark down rack. 99 cents a package! I bought all they had and shared with my mom. I put the rest in my freezer and used one for this dressing.
This is so easy to make and you have everything you need most likely. Mayonnaise, sour cream, buttermilk or regular milk and some blue cheese crumbles. Equal parts of each will give you a fabulous thick and creamy restaurant style blue cheese dressing!
This is the perfect dressing to accompany any fresh garden salads or even some hot wings!
I hope you try this and I hope you love it!
How To Cut Every Cheese | Method Mastery | Epicurious
Alright, alright, settle down - I see you two laughing back there. Let’s come to attention, sharpen our knives, and act like adults because today we’re learning how to cut every cheese. Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of.
--
0:00 Introduction
0:33 Parmigiano-Reggiano
2:45 Gruyère
4:26 Havarti
5:22 Raclette
7:21 Tête de Moine
9:36 Swallow Tail Tomme
11:31 Goat Tomme
12:27 Bismark Clothbound Cheddar
13:54 Shelburne Farms Cheddar
14:56 Manchego
16:40 Gouda
18:30 Brie
20:32 Camembert
22:26 Coupole
23:46 Gorgonzola
25:25 Roquefort
27:32 Époisses
29:10 Winnimere
30:59 Mozzarella
32:30 Ricotta
33:23 Chèvre
33:51 Burrata
35:12 Provola
36:19 Queso Fresco
37:10 Feta
38:01 Labneh
38:38 Farmer Cheese
39:20 Mascarpone
40:02 Halloumi
41:16 Cotija
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How To Cut Every Cheese | Method Mastery | Epicurious