cheese sauce
#11
Originally Posted by Tothill
Add a pinch of cayenne or smoked paprika with the mustard powder to further enhance the flavour. It does not make it hot, just gives additional depth to the sauce. Works well in cheese biscuits too.
i use smoked paprika or true hungarian paprika in many of my spice blends but never thought of adding to cheese sauce or mac n'cheese! thanks!! will do this next time!
Add a pinch of cayenne or smoked paprika with the mustard powder to further enhance the flavour. It does not make it hot, just gives additional depth to the sauce. Works well in cheese biscuits too.
i use smoked paprika or true hungarian paprika in many of my spice blends but never thought of adding to cheese sauce or mac n'cheese! thanks!! will do this next time!
#12
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,848
Originally Posted by Tothill
Add a pinch of cayenne or smoked paprika with the mustard powder to further enhance the flavour. It does not make it hot, just gives additional depth to the sauce. Works well in cheese biscuits too.
i use smoked paprika or true hungarian paprika in many of my spice blends but never thought of adding to cheese sauce or mac n'cheese! thanks!! will do this next time!
Add a pinch of cayenne or smoked paprika with the mustard powder to further enhance the flavour. It does not make it hot, just gives additional depth to the sauce. Works well in cheese biscuits too.
i use smoked paprika or true hungarian paprika in many of my spice blends but never thought of adding to cheese sauce or mac n'cheese! thanks!! will do this next time!
~ C
#13
Super Member
Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
I had to laugh at this thread. I have just spent 5 months with my daughter and SIL tending to my new grandson. SIL is the weekend breakfast cook and a really good one.
I had told them I didn't care for pumpkin...muffins, pie, waffles, etc. But one weekend, after several times of my requesting plain waffles for my plate, he made "cinnamon" waffles presented them for breakfast. I ate a couple and remarked how nice the cinnamon was. He and DD nearly choked trying not to laugh! Finally he said, "Yeah, these sure are good "cinnamon" waffles" and I could tell by the tone of his voice that I'd been 'had', the silly stinkers!!
We laughed about that the rest of the visit, but I found I still preferred my regular plain waffles and they didn't try to tease me again. Love those kids. <3
Jan in VA
Here's my darling grandson with Mom looking at his first snowfall (Yes, in Savannah!!) and in the bath:
I had told them I didn't care for pumpkin...muffins, pie, waffles, etc. But one weekend, after several times of my requesting plain waffles for my plate, he made "cinnamon" waffles presented them for breakfast. I ate a couple and remarked how nice the cinnamon was. He and DD nearly choked trying not to laugh! Finally he said, "Yeah, these sure are good "cinnamon" waffles" and I could tell by the tone of his voice that I'd been 'had', the silly stinkers!!
We laughed about that the rest of the visit, but I found I still preferred my regular plain waffles and they didn't try to tease me again. Love those kids. <3
Jan in VA
Here's my darling grandson with Mom looking at his first snowfall (Yes, in Savannah!!) and in the bath:
#15
Power Poster
Join Date: Jan 2011
Location: Southern USA
Posts: 15,947
Want to make restaurant/catering melting cheese? Much cheaper then buying it.
This recipe is decades old and makes the best cheese dip.
Put 6 tablespoons dry milk and a 1/4-ounce packet dry unflavored gelatin in a blender or food processor.
Blend briefly, just to combine.
Add 1 cup boiling water, blending just until smooth. IMMEDIATELY add 16 ounces shredded cheese.
8-ounce bags of shredded orange sharp cheddar cheese will work.
Process until the mixture is totally smooth.
Pour/scoop the mixture into your prepared pan. It starts setting up pretty quickly, so don’t dawdle.
Gently pat the plastic wrap onto the surface; the less wrinkled the wrap, the smoother your final product.
Refrigerate for a few hours, until it’s set. Take it out of the pan,
and make sure it’s wrapped securely – no bare surfaces showing.
Refrigerate..
This recipe is decades old and makes the best cheese dip.
Put 6 tablespoons dry milk and a 1/4-ounce packet dry unflavored gelatin in a blender or food processor.
Blend briefly, just to combine.
Add 1 cup boiling water, blending just until smooth. IMMEDIATELY add 16 ounces shredded cheese.
8-ounce bags of shredded orange sharp cheddar cheese will work.
Process until the mixture is totally smooth.
Pour/scoop the mixture into your prepared pan. It starts setting up pretty quickly, so don’t dawdle.
Gently pat the plastic wrap onto the surface; the less wrinkled the wrap, the smoother your final product.
Refrigerate for a few hours, until it’s set. Take it out of the pan,
and make sure it’s wrapped securely – no bare surfaces showing.
Refrigerate..
#16
Super Member
Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
Jan in VA
#19
Senior Member
Join Date: Dec 2016
Location: Upstate SC
Posts: 680
Is this like Velveeta? If so, Wow! Never ever thought you could just make a similar product!
What size pan? How do you prepare the pan? I assume to keep the cheese from sticking???
Another use for the Vitamix!
What size pan? How do you prepare the pan? I assume to keep the cheese from sticking???
Another use for the Vitamix!
#20
Super Member
Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
Jan in VA
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10-11-2018 02:47 PM