Red Bell Pepper And Cheddar Cheese Spread Recipes

Steps:

• Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add milk, beating until well blended. Add cheddar cheese and red pepper; mix well. Cover.
• Refrigerate at least 1 hour or until ready to serve.
• Serve as a spread with crackers.

Steps:

• Spoon cream cheese spread into peppers, adding about 1 Tbsp. cream cheese to each pepper.
• Top with seasoning.

Steps:

• Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool.
• Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

Steps:

• Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
• Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
• Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.

Steps:

• Preheat oven to 375 degrees. Place onion and garlic in small bakin dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (can be prepared 1 day ahead)

Steps:

• Stir together all ingredients in a bowl until combined well.

Steps:

• Blend all ingredients, excepts the bacon and scallions in a food processor until fairly smooth.
• Saute the bacon until crispy and drain.
• Reserve some of the bacon to use as a garnish, the stir the rest into the the cheese mixture.
• Chill for at least 1 hour.
• Just before serving, garnish with remaining bacon and scallions.
• Serve with favorite bread sticks, veggies, toasted baguettes, etc.

Steps:

• In a bowl toss together the Cheddars, the bell pepper, and the scallion, add the mayonnaise, the mustard, and black pepper to taste, and combine the mixture well. The spread keeps, covered and chilled, for 1 week. Serve the spread with crackers.

Steps:

• In a kettle cook the potato, peeled and diced, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender. In a blender purée the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), and garnish the soup with the coriander and the croutons.

Steps:

• Beat cream cheese and cheddar in small bowl with mixer until blended.
• Add all remaining ingredients except nuts; mix well.
• Refrigerate several hours.
• Shape into ball; roll in nuts.

Steps:

• In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
• Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.