CARAWAY CHEESE BISCUITS
My grandchildren are always happy when I pull a pan of my cheese biscuits from the oven. The golden brown goodies are perfect for dipping into chili or stew. - Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup cheese and caraway seeds. Add milk; stir just until moistened., Drop by 1/4 cupfuls onto ungreased baking sheets. Sprinkle with remaining cheese. Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 459mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CARAWAY CHEESE SPREAD
I am always looking for recipes for dips, sauces, and spreads. This one comes from Kroger.com and is so unusual in my opinion! I know it will be the best! Photo: Kroger.com
Provided by Ellen Bales @Starwriter
Categories Dips
Number Of Ingredients 6
Steps:
- In a medium bowl, mix cheese spread and seasonings. Cover.
- Refrigerate for at least 2 hours to blend flavors.
CARAWAY CHEESE BREAD
We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway.
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 199 calories, Fat 12g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 338mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
GERMAN CARAWAY CHEESE AND FRESH HOMEMADE CHEESE: (APPETIZER)
This homemade caraway cheese tastes good on homemade bread or Knackebrod or on crackers. Making farmhouse cheese takes about 24 hours, it is not labor-intensive and it yields a superior product. You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor. Mix it with cream for a creamed fine-curd cottage cheese or eat fresh, perhaps flavored with snipped fresh chives or lemon balm. You can find rennet tablets in the baking section of the grocery store.
Provided by Olha7397
Categories Spreads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth.
- (Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water.
- When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
- The butter and cheese will be separated.
- Beat in the sour cream and caraway seeds until the mixture is blended well together.
- Pour into a large loaf pan or a crock.
- Cover, and refrigerate for at least 1 hour, until the cheese is firm.
- Turn out onto a serving dish, if you like, bring to room temperature, and serve.
- TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
- Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature.
- Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
- Pour this mixture back into the large saucepan and stir well.
- Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
- In the morning, return the pan to the heat and remove its cover.
- For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
- Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey.
- Meanwhile, line two colanders with a double thickness of cheesecloth.
- Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other.
- Let the whey drain off the cottage cheese for about 1 hour.
- Spoon the drained cheese into two 1-pint containers.
- Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
- The cheese will keep covered in the refrigerator for up to 1 week.
- Makes 8 cups.
- Home Cooking.
Nutrition Facts : Calories 522.4, Fat 39.6, SaturatedFat 23.9, Cholesterol 107.2, Sodium 731.7, Carbohydrate 25.2, Fiber 0.4, Sugar 26.7, Protein 18
LIPTAUER CHEESE
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's 1968 entry in the Time-Life Foods of the World series. Cottage cheese and butter are the base for paprika, caraway seeds and briny capers. This dip is a fine accompaniment for crudités or hearty slices of rye on a brisk autumn afternoon.
Provided by Sara Dickerman
Categories appetizer, side dish
Time 2h15m
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- With the back of a spoon, press the cottage cheese through a fine sieve into a mixing bowl.
- In a mixer fitted with a paddle, cream the butter on medium speed. Beat in the cottage cheese, paprika, a generous grinding of black pepper, the salt, caraway seeds, mustard, capers, onion and sour cream until it forms a smooth paste.
- Spoon it into a 1 1/2 -cup bowl lined with plastic wrap. Cover and refrigerate for 2 hours, or until set. Unmold onto a platter and sprinkle with chives. Serve with baguette slices or crackers.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
More about "caraway cheese spread recipes"
CARAWAY CHEESE SPREAD | MCCORMICK
From mccormick.com
Cuisine AmericanCategory Dips And SpreadsServings 10
CARAWAY CHEESE SPREAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
GERMAN STYLE CHEESE SPREAD WITH SAUERKRAUT & CARAWAY
From communitycuisine.com
CARAWAY CHEESE SPREAD - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 40 secsTotal Time 2 hrs 5 mins
LIPTAUER - AUSTRIAN CHEESE SPREAD | GLOBALLY FLAVORED
CARAWAY CHEESE SPREAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
KOROZOTT HUNGARIAN COTTAGE CHEESE SPREAD RECIPE
From dobbernationloves.com
CARAWAY CHEESE SPREAD RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
CARAWAY CHEESE BREAD RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
CARAWAY CHEESE SPREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARAWAY CHEESE SPREAD - THE EPICENTRE
From theepicentre.com
CARAWAY CHEESE SPREAD RECIPE - RECIPETIPS.COM
From recipetips.com
CARAWAY CHEDDAR-CHEESE SPREAD - CHATELAINE
From chatelaine.com
HUNGARIAN COTTAGE CHEESE SPREAD (KöRöZöTT) RECIPE
From budapestcookingclass.com
CARAWAY SPREAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CARAWAY AND DILL CHEESE (RAW, VEGAN, GLUTEN-FREE)
From nouveauraw.com
CARAWAY CHEESE SPREAD | RECIPES | WEIS MARKETS
From weismarkets.com
You'll also love