Tangy Hot Cheese And Caper Spread Recipes

Steps:

• Mix all ingredients except baguette slices in shallow 6-inch microwavable quiche or au gratin dish. Microwave uncovered on High 2 minutes, stirring every 30 seconds.
• Serve cheese spread with baguette slices.

Steps:

• In a small bowl, beat cream cheese, onion and garlic salt. Shape into a disk; transfer to a serving plate., In a small saucepan, combine butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat 4-5 minutes or until sugar is dissolved. Stir in pecans; cool slightly. Spoon over cheese mixture. Serve with crackers.

Steps:

• Heat over to 375 degrees. Butter a 3 qt casserole dish and set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbls butter. Pour butter into bowl with bread and toss. Set aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbls butter in a high sided skillet over medium heat. when butter bubbles, add flour. Cook, whisking 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking until the mixtures bubbles and becomes thick.
• Remove pan from heat. Stir in the salt, nutmeg, black and cayenne pepper, 2 cupes cheddar and 1 1/2 cups Gruyere or 1 cup Pecorino cheese. Set sauce aside.
• Fill a large saucepan with water and bring to a boil. Add macaronil cook 2 to 3 minutes less than manufacturer's directions, until the outside of the pasta is cooked an dthe inside in underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander and rinse under cold water. drain well. Stir macaroni into reserved cheese sauce.
• Pour macaroni into prepared dish. Sprinkle remaining 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 Pecorino, and breadcrumbs on top. Bake until browned on top - about 30 minutes. Cool 5 minutes and serve.

Steps:

• 1. Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Mix together well and turn into a 1-quart bowl lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
• 2. When it has become cold enough to turn out - a few hours should do it - unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it over, and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze made by mixing the oil with the paprika.
• **3.**Serve this with bread or poppy-seed bagels, gherkins, and, if you like, some chopped red onions.

Steps:

• Spread Cheddar cheese into 5-inch round, about 1/2 inch thick, on serving platter; smooth side and top with small metal spatula. Sprinkle mushrooms over cheese; press lightly.
• Spread cream cheese over mushrooms; smooth side and top. Sprinkle with basil; press lightly.
• Top with Swiss-almond cheese; smooth side and top. Sprinkle bell peppers over top. Press parsley into side. Serve with crackers.