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Belgourmet's World Famous Cheese Recipes
Cheese Recipes

Cheese Recipe

Cheese Recipes - Recipes with Cheese

Three Cheeses Fondue Recipe

2 cups (8 ounce) shredded mild or sharp cheddar cheese
3/4 cup reduced-fat(2%) milk
1 package(3ounce) cream cheese,cut into cubs
1/2 cup(2ounce)crumbled blue cheese
1/4 cup finely chopped onion
1 tablespoon all- purpose flour
1 tablespoon margarine
2 cloves garlic,minced
1/8 teaspoon ground red pepper
4 to 6 drops hot pepper sauce

bread sticks and assorted fresh vegetables for dipping combine all ingredients except dippers in slow cooker.
cover and cook on low 2 to 2 1/2 hours,stirring once or twice until cheese is melted and smooth.increase heat to high and cook 1 to 1 1/2 hours or until heated
through. serve with bread sticks and fresh vegetables.

makes 8

Cheddar Cheese Soup

3 Tbs (45 ml) butter
1 medium onion, finely chopped
1 shallot, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
3 cups (750 ml) chicken stock
2 cups (500 ml) half-and-half
3 Tbs (45 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
12 oz (335 g) sharp cheddar cheese, shredded
Chopped fresh chives for garnish (optional)

Heat the butter in a large soup pot over moderate heat and saute the chopped vegetables until tender but not brown, about 5 minutes. Stir in the flour and cook, stirring frequently, for 2 minutes. Whisk in the chicken stock and half-and-half and bring to a boil. Reduce the heat and simmer for 3 minutes. Remove from the heat and stir in the optional sherry, salt, pepper, and optional cayenne. Add the cheese a little at a time, whisking constantly until the cheese has melted.
Serve immediately, garnished with chopped chives if desired.
When reheating leftovers, bring the soup barely to a simmer over low heat. Do not boil as the cheese will separate. Serves 4 to 6.

15-Minute Cheesy Chicken & Rice Dinner

4 boneless skinless chicken breast halves
1 can (10-1/2oz) chicken broth
2 c. fresh or frozen broccoli flowerets
2 c. Minute White Rice, uncooked
3/4 lb. (12oz) Velveeta, cut up

Heat 1 T. oil in skillet. Add chicken; cook until browned. Remove chicken.
Add broth, 1/2 c. water and broccoli; stir. Heat to a boil.
Stir in rice and velveeta. Top with chicken; cover. Cook on low heat 5 minutes or until cooked through. Gently stir until velveeta is melted.
Serves 4.

Cheese & Potato Casserole

2 pound package frozen hash browns, partly thawed
2 (10-ounce) cans Cheddar cheese soup
1 (13-ounce) can evaporated milk
1 can French fried onion rings
Salt and pepper, to taste

In a bowl combine the potatoes, soup, milk, and half of the onion rings. Mix well. Pour the mixture into a greased crock pot. Add the salt and pepper to taste. Cover and cook on Low for 8 to 9 hours or on High for 3 hours.
Sprinkle the remaining onion rings on top just before serving.

Dad's Broccoli Cheese Soup

You will Need:

2 1/2 cup diced potatoes
2 to 3 grated carrots
2 to 3 stalks celery (in blender)
1 onion (in blender)
1 teaspoon sugar
Salt and pepper to taste
2 to 3 chicken bouillon cubes
1 package frozen broccoli
1/2 cup margarine
1/2 cup flour
1 (8 oz.) jar Cheez Whiz

Cook potatoes in enough water to cover. Add carrots, onion,
celery, sugar, bouillon cubes, and salt and pepper. Five minutes later,
add 1 bag of frozen broccoli and cook until tender.

In microwave, melt 1/2 cup margarine and stir in 1/2 cup flour.
Pour this mixture into soup and stir.

Add 1 jar of Cheez Whiz and mix. Enjoy!

Bean And Cheese Burrito

1 flour tortilla
refried beans
cheddar cheese
1 tablespoon salsa

Warm tortilla in microwave for 30 seconds.

Spread tortilla with refried beans.
Top with grated cheddar cheese and salsa.
Fold the sides of the tortilla over the center.
Heat in microwave 2 minutes. Enjoy!

Note - I intentionally left the amount of refried beans and cheese open to personal taste.

Cabbage and Cheese Soup

Zuppa Valdostana

1 small Savoy cabbage , (about 1 lb.) ,
8 oz. fontina cheese ,
1 qt. beef broth ,
3 oz. butter ,
salt ,
slices of country bread , (about ½" thick)

Clean and wash the leaves of the Savoy cabbage well, cook them in boiling water
for 10 mins. Drain and cut in julienne. Cut the fontina cheese in thin slices.
Bring the beef broth to a boil. Melt the butter over a low flame. In an
oven-proof casserole (preferably terra-cotta) arrange in layers all the ingredients in the following order: bread, cabbage, fontina, continue until allingredients are used up, making sure to finish with slices of bread. Drizzle the top layer of bread with melted butter.
Gently pour the boiling broth over it and bake in a low oven (about 325 F.) for about half hour, until the top layer becomes crisp. Serve hot

Cheese Ball

1 8 oz. cream cheese
1/3 c. sour cream
2 c. grated cheddar cheese
1/4 c. chopped onion
dash Worcestershire sauce
chopped nuts

Mix all together with a mixer. Form into a ball and roll in parsley and nuts.
Wrap with plastic wrap and chill until ready to serve.

Blue Cheese Mashed Potatoes Florentine

Preparation time: 5 minutes
Cooking time: 20 minutes

8 ounces fresh baby spinach
4 bacon slices, chopped
2 shallots, minced
1 (22-ounce) package frozen mashed potatoes
2 1/3 cups milk
1/2 stick (1/4 cup) butter or margarine
8 ounces crumbled blue cheese, divided

REMOVE large stems from spinach.

SAUTÉ bacon in a large skillet over medium-high heat until crisp; remove and
drain bacon, reserving drippings in skillet. Add shallots to skillet, and
sauté until tender; remove from skillet. Add spinach, and sauté 4 to 5 minutes
or until wilted. Set aside.

COMBINE mashed potatoes, milk, and butter in a 2-quart microwave-safe bowl.
Microwave at HIGH 15 minutes, stirring once. Let stand 2 minutes. Stir in
bacon, shallots, and half of crumbled blue cheese.

ARRANGE spinach around edges of a serving plate. Spoon potatoes in center,
and sprinkle with remaining blue cheese. Makes 4 to 6 servings.

Galushki with pot cheese


500 g (1 lb) pot cheese (cottage cheese).
2 ea eggs.
2 tb sugar.
1 c flour.
2 tb breadcrumbs.
3 tb butter.
1/2 c sour cream to garnish.


Galushki with pot cheese is a wonderful dish for any occasion. Galushki are
very easy to make and it will take at least a half an hour to cook them.
Galushki can be boiled or baked in the oven. Serve galushki with melted
butter or sour cream.


Grind pot cheese (cottage cheese) in a mince, add all the ingredients and knead carefully. Divide in several equal parts and roll out every of them in a fine sausage. Slice small rhombuses and put them in lightly salted boiling water and cook until they are on the surface. Take galushki out and pour over melted butter.
Serve sprinkled with fried breadcrumbs, sour cream.


Cheese Soup

1 3/4 cups chicken broth
1/2 cup finely shredded carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 3/4 cups milk
1/4 cup flour
Dash pepper
1 cup shredded American Cheese (4 oz.)

In a medium saucepan combine chicken broth, carrot, celery and onion. Bring to boil. reduce heat. cover and simmer 6 to 8 minutes or til veggies are ender.Combine milk, flour, and pepper and stir into broth mix. Cook and stir till thickened and bubbly. cook and stir 1 minute more. Add cheese, stir until melted.
Makes 5 side dish or 3 main dish servings.

You can make this into Beer cheese soup by reducing chicken broth to 1 cup and stirring 3/4 cup beer into soup with the cheese

Broccoli Chicken Casserole

2 1/2 cups chopped cooked chicken breast meat
1 (10.75 ounce) can Campbell's Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Sharp Cheddar cheese
1 (10 ounce) package frozen broccoli
1/2 cup chopped green onion
1 teaspoon dried basil
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 50 minutes, until bubbly.

Baked Macaroni and Cheese

Serves 4
2 Cups cooked macaroni
1 T. + 1 tsp. margarine
1 T. flour
1 tsp. dry mustard
1/2 tsp. salt
1 1/4 cup skim milk
Paprika (opt)
6 oz. shredded sharp cheddar cheese

Preheat oven to 350. In a medium saucepan melt margarine. Stir in flour,
mustard and salt. Gradually add milk. Cook until mixture thickens enough
to coat a spoon. Remove from heat and add 3 ounces of cheese and stir
until melted. Stir in the cooked macaroni. Mix well. Turn into an 8 x 8
square pan that has been sprayed with cooking spray. Top with remaining 3
ounces of cheese and garnish with paprika. Cover with foil and bake 25-30
min. Cut into 4 equal portions.
Each serving provides: 1 Bread exchanges, 1 Fat exchange, 1/4 Milk
exchange, 1 1/2 Protein Exchange (hard cheese) and 13 optional calories.

You could increase the fiber by using whole grain pasta and lower the fat
by using non-fat cheese. I haven't tried those options but will on my next

Cheese Recipe

Cheese Recipes - Recipes with Cheese

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