101 Things to Do with Cheese

101 Things to Do with Cheese

by Jennifer Adams
     
 

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Slice it, dice it, melt it, shred it-or just eat it plain. There's no wrong way to savor the deliciousness that is cheese. But, as Adams and Barlow show, there are plenty of right ways to enjoy it.

 

Bake Gruyère on top of French Onion Soup. Crumble Gorgonzola into Pear and Candied Pecan Salad. Fill Lemon Crepes with mascarpone. Then overload

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Overview

Slice it, dice it, melt it, shred it-or just eat it plain. There's no wrong way to savor the deliciousness that is cheese. But, as Adams and Barlow show, there are plenty of right ways to enjoy it.

 

Bake Gruyère on top of French Onion Soup. Crumble Gorgonzola into Pear and Candied Pecan Salad. Fill Lemon Crepes with mascarpone. Then overload Lasagna with cream cheese, cottage cheese, Parmesan, and mozzarella. Lead your stomach toward bliss with these recipes and more in 101 Things to Do with Cheese.

 

Jennifer Adams has been an editor for many years, specializing in cookbooks. She is a coauthor of 101 Things to Do with Gelatin. She lives in Salt Lake City.



Melissa Barlow is the author of Easy Christmas Cut-Up Cakes for Kids and the co-author of 101 Things to Do with a Salad. She and her husband, Todd, currently live in Bountiful, Utah.

Product Details

ISBN-13:
9781423618539
Publisher:
Smith, Gibbs Publisher
Publication date:
07/01/2010
Series:
101 Things to do With
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
128
File size:
0 MB

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Meet the Author

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Chicken, Cheese, and Rice Casserole

2 cups wild rice

1 medium onion, finely chopped

1/4 cup finely diced celery

1/2 cup butter

1 clove garlic, minced

1 rotisserie chicken, cut into pieces

2 cans (10.5 ounces each) cream of chicken soup, condensed

1 can milk

1 1/3 cups grated cheese, any kind

Preheat oven to 350 degrees.

Cook rice according to package directions. In a skillet over medium heat, cook onion and celery in butter until translucent. Add garlic and cook a few minutes more. Remove from heat and stir into cooked rice. Spread into a 9 x 13-inch pan.

Cover rice with a layer of chicken pieces. In a bowl, mix together soup and milk. Stir in cheese. Pour over chicken and rice, and bake 30 minutes until heated through. Makes 8 servings.

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