It is considered a "cheese product" which I'm not sure is really cheese otherwise they'd just call it cheese, right?
I wouldn't want to stop someone from submitting a velveeta dish but I'll truthfully say it'd better be one spectacular dish to even be considered a contender!
It is considered a "cheese product" which I'm not sure is really cheese otherwise they'd just call it cheese, right?
I wouldn't want to stop someone from submitting a velveeta dish but I'll truthfully say it'd better be one spectacular dish to even be considered a contender!
I know this feeling. I picked and dried large batches of oregano and marjoram while I was in Greece and brought them back with me. Only I didn't label each herb and now I have no idea which one is which lol.
I used sri racha to finish my cheddar soup. The garlic heat goes well with cheese. And it has some good color punch too as this particular soup is a bit pale.
That's exactly how I feel about potatoes @ordo, they are always the centerpiece of my plate haha. These look great, I'd love a recipe since this is something that my son would love.
That's exactly how I feel about potatoes @ordo, they are always the centerpiece of my plate haha. These look great, I'd love a recipe since this is something that my son would love.
These are cheese filled croquettes French Fries. So you put a small amount of purée in you hand, fill it with a piece of cheese of your desire (not hard cheeses of course) and complete the croquette. Then the croquettes go to the fridge for an hour or so. After that, finish with the usual dry-wet-dry breading. Use Panko, it makes a big difference. Deep fry. ¡Exquisito!
You can add garlic, spices, etc. to the egg wash and the panko as well for different flavors.
Fantastic, there are a million ways to cook potatoes and a million ways to infuse cheese into a dish. I love it. And I was lying, my son wouldn't like those at all, neither would my husband. They will be all mine.
mimi: that dish in particular was made in Argentina by Verbano house. I have a whole collection of them.
koukou: its a semisoft cheese named "cremoso" here, which i guess means nothing to you and north american people. You can use fontina, port-salut, gouda, mozzarella, etc. any cheese that will melt but not disappear after the cooking.
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