81. Adventures In Armenian Cooking Complete cookbook, originally published by the St. Gregory's Armenian Apostolic Church as a fund raiser.Category Home cooking World Cuisines European Caucasian Armenian...... We hope the good feelings Armenian cooking has given us, is passed on to you throughthis book. The following three recipes are for breads with cheese filling http://www.cilicia.com/armo_cookbook.html

Adventures in Armenian Cooking This collection of 200 recipes was originally published in 1973 by St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts as a fund raiser. Introduction MEZA (Appetizers) ABOUR (Soups) AGHTZAN (Salads) ... Complete list of recipes on one page Note from Webmaster. These recipes all use the English (American) system of measurement, as opposed to metric. So below is a link to a site which will help you convert. If you want to buy a normal Armenian cookbook, you can buy one on-line by clicking here Convert US weights to metric INTRODUCTION THE COOKBOOK COMMITTEE Chairman Shirley Setian Co-Chairman Liz Setian Recipe Committee Ann Merigian Helen Meregian Mary Garibian Glossary Naomi Johnson Cover Illustrations Donald Forgue Helpful Hints Margaret Garibian Thanks to all who contributed their recipes to this cookbook; especially to those talented cooks who have always cooked "achkee chahp" (by the eye) and took the time to measure and test their recipes before submitting them. Thanks also to the many typists, proofreaders and aides who helped in the many miscellaneous jobs that were necessary in compiling this cookbook.

82. WebGuest - Open Directory Home Cooking Cheese the entire directory. Soups@ (69); Swiss (4). See also Home cooking Dairy (138);Home cooking Snacks (32); Recreation Food cheese (58); http://directory.webguest.com/index.cgi/Home/Cooking/Cheese/

83. Cooking & Kitchen Tips: Parmesan Cheese culinary, food kitchen quotes; ancient, classic modern recipes; kitchen cookinghumor; culinary Tips 'P' Paprika Parmesan cheese Parsley Parsnips http://www.foodreference.com/html/tparmesancheese.html

Food Reference Website Need Operating Funds? LOANS on Future Credit Card Receivables for Small Businesses ... Powdered Milk PARMESAN CHEESE Parmesan cheese is 31% protein and 25% fat. Home Articles Facts/Trivia Cooks Tips ... KEY WEST var site="sm9jtehler" james@foodreference.com

84. Food Network Cooking 101 - You Asked For It Cheese Contests Events. Video On Demand. cooking Questions Quandaries Recipe ExchangeSponsor links What is cheese? Pairing wine and cheese Do you fondue? http://www.foodtv.com/cooking101/youaskedforitcheese

85. FABULOUS FOODS COOKING SCHOOL Click Here. Parmesan cheese. A hard, sharp,dry Italian cheese made from skim milk. http://www.fabulousfoods.com/school/glossary/ingredients/parmesan.html

Parmesan Cheese A hard, sharp, dry Italian cheese made from skim milk.

86. RECIPE For Cooking Cheese, Squash And Onion Galette Appetizer Recipe for cooking cheese Squash and Onion Galette, a fabulous appetizer , as featuredin Fabulous Foods, the net's favorite cooking community. Click Here, http://www.fabulousfoods.com/recipes/appetizers/apveg/cheeseonsqshgalette.html

Visit our sister site FabulousTravel.com Friday April 04, 2003 Email This Page To A Friend! Move Around The Site Home Cooking School Shopping Newsletters Food Fun Virtual Greeting Cards Book Store Message Boards Features Camper's Cookbook Diabetic Dining Recipes Appetizers Beverages Breads Breakfasts Desserts Main Courses Salads Sauces Side Dishes Soups Vegetarian Cheese, Squash, and Onion Galette Note from Cheri This recipe is from the book the New American Cheese , by Laura Werlin, which profiles over 50 of America's top cheesemakers and shares fabulous cheese recipes. Of this recipe, Laura says "If the words "buttery" and "crunchy" conjure up positive food images for you, then this recipe is a can't-miss. A pastry dough rather than a pizza dough, a galette is a thin, free-form pastry that has plenty of butter and does not need to rise. This dough definitely makes for a rich dish, but it also creates a delicate, flaky crust for the cheese and vegetables. The Teleme cheese really makes this dish, and I would highly recommend you go the extra mile to find it. If you can't, then use Monterey Jack, mozzarella, or a young Provolone.

87. Food-Cooking @ The UK Shopping Centre - The Free UK Online Shopping Search Engin bakers, cheese, supermarkets, shopping, Tesco, hampers, hampers.com, fresh meat,gourmet food, recipes, cheeses, chocolate, chocolatesFood cooking ladies http://www.ukshops.co.uk/content/Food-Cooking.html

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88. Cheese Soufflé. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookboo cheese Soufflé. Farmer, Fannie Merritt. 1918.The Boston cooking School Cookbook. http://www.bartleby.com/87/r1119.html

Select Search All Bartleby.com All Reference Columbia Encyclopedia World History Encyclopedia World Factbook Columbia Gazetteer American Heritage Coll. Dictionary Roget's Thesauri Roget's II: Thesaurus Roget's Int'l Thesaurus Quotations Bartlett's Quotations Columbia Quotations Simpson's Quotations English Usage Modern Usage American English Fowler's King's English Strunk's Style Mencken's Language Cambridge History The King James Bible Oxford Shakespeare Gray's Anatomy Farmer's Cookbook Post's Etiquette Bulfinch's Mythology Frazer's Golden Bough All Verse Anthologies Dickinson, E. Eliot, T.S. Frost, R. Hopkins, G.M. Keats, J. Lawrence, D.H. Masters, E.L. Sandburg, C. Sassoon, S. Whitman, W. Wordsworth, W. Yeats, W.B. All Nonfiction Harvard Classics American Essays Einstein's Relativity Grant, U.S. Roosevelt, T. Wells's History Presidential Inaugurals All Fiction Shelf of Fiction Ghost Stories Short Stories Shaw, G.B. Stein, G. Stevenson, R.L. Wells, H.G. Reference Farmer's Cookbook Cheese Fondue CONTENTS ... BIBLIOGRAPHIC RECORD 2 tablespoons butter Few grains cayenne 3 tablespoons flour cup grated Old English or Young America cheese cup scalded milk teaspoon salt Yolks 3 eggs Whites 3 eggs Melt butter, add flour, and when well-mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking-dish, and bake twenty minutes in a slow oven. Serve at once.

89. Russian Recipes, Cuisine And Cooking. Russian Food Store You can diversify omlet by adding cheese, Russian recipes, russian food recipes,recipe, foods, Russia, russian cooking, cookbook, cook book, Cuisine, food http://www.russianfoods.com/recipes/group00019/default.asp

Search Shopping Recipes Shopping Cuisine Recipes Russian Women ... Forum Special Offers Exclusive CLUB Discount Program Gifts Earn Money $$$ Services Site Map Testimonials and awards Links Join our mailing list ... Fotki.com - Share and print your photos with your family and friends. Recipes Everyday Cheese/eggs Add your recipe For you we can offer recipes in a category: Cheese/Eggs of Pages: Cheese And Noodle Casserole If you feel tired of everyday quick macaroni and noodles, but still don’t want to spend your precious... Cheese Balls This dish has proved its gustatory qualities. Golden, palatable cheese balls will be to everyone’s liking.... Cheese Cookies Cheese cookies are great, as dessert, to accompany any dish or drink. Cheese Salad With Mushrooms Mushrooms are aboriginal Russian cuisine, described with delight by foreign travelers many centuries... Chopped Eggs With Onion A wonderful quick spread for breakfast. You can serve it with different types of bread, the only thing... Cottage Cheese Spread Delicious and healthy spread. It will go to any dinner or just for breakfast perfectly. Drachona Drachona is a round cake from eggs. That was a very popular dish for farmers family. Drachona is a ...

90. CANOE - Lifewise: LOW-FAT COOKING: Carrot Cake With Cream Cheese Frosting LOWFAT cooking Carrot cake with cream cheese frosting By The Associated Press,Carrot Cake With Cream cheese Frosting sounds too good to be low-fat. http://www.canoe.ca/LifewiseFooddrink0201/0401_carrotcake-ap.html

Inside CANOE.CA SLAM! Sports Jam! Showbiz AllPop CNEWS Webfin Money C-Health Lifewise AUTONET.CA Newsstand Travel Search eBay.ca Get away today 411 online Free E-Mail Shop.canoe.ca CareerConnection Classified Extra Match Contact Obituaries Today Restaurants Hotels Weather Horoscopes Lotteries Crossword Scoreboard News Ticker Biz Ticker Sports Ticker TV Listings Movie Listings CLIVE Concerts Mutual Funds Stocks Feedback Index Canoe Google Subscribe: Lifewise newsletter Have you said it today? Tropical fruit muffins Beauty: A Makeover Story Style: Living: Daydream believer @ work: Missing manners Search: Electronic Gourmet Horoscope: What the stars have in store Comics: Your daily smile RELATED STORY: Are they more than friends? Can men and women be friends without the sex thing getting in the way? Yes No Only if they lie to themselves The results so far Can men and women be friends without the sex thing getting in the way? Yes No Only if they lie to themselves The results so far Have a comment or question about this poll? Email the Editor! LAST WEEK'S POLL: When was the last time you told someone you loved them? Divorce Magazine ... Wine Access LOW-FAT COOKING: Carrot cake with cream cheese frosting By The Associated Press Carrot Cake With Cream Cheese Frosting sounds too good to be low-fat. But this recipe specifies much less oil than usually called for, and adds applesauce and raisins to keep the cake moist. The cream-cheese frosting keeps its fat content within bounds because it uses nonfat cream cheese. (AP Photo/Weight Watchers)

91. Listings Of The World Home Cooking Cheese cooking/Sandwiches (827) Home/cooking/Sauces,_Dips,_Gravies,_and_Toppings (124)Home/cooking/Snacks (36) Home/cooking/Soups_and_Stews/cheese (71) Recreation http://listingsworld.com/Home/Cooking/Cheese/

92. Food Editor's Tips: Cooking With Blue Cheese Good Housekeeping magazine's food editor, Susan Westmoreland, offers adviceon cooking with blue cheese. Click Here! cooking With Blue cheese. http://magazines.ivillage.com/goodhousekeeping/experts/editor/qas/0,,416585_2915

var cimsCid = ''; var cimsUid = '291542'; you are here iVillage Good Housekeeping Expert Advice Food Editor's Tip ... Dairy Good Housekeeping on iVillage main message boards chats magazine sites ... free stuff find Subscribe Gift Subscriptions Subscription Services Free Newsletter ... Buy the Books Cooking With Blue Cheese When a recipe calls for blue cheese, I'm not sure whether to choose Gorgonzola, Saga, or Stilton. How do I know which will be best? French Roquefort, made from sheep's milk, has uniquely tangy, salty overtones that work well when you want something assertive. If you're looking for a soft, creamy blue with subtle tones, try Danish Saga. English Stilton has a delicate taste; its texture is firm, yet it still crumbles nicely for pasta tosses. Italian Gorgonzola is soft and creamy, with a pungent, earthy bite. Look for the young Dolcelatte (or sweet Gorgonzola) variety when you want mild blue cheese for dessert with a plate of sweet fruit. American Maytag Blue is smooth and creamy with wonderful peppery notes. It's a nice addition to a cheese board and delicious crumbled in salads. printer friendly version Subscribe to Good Housekeeping related links SUBSCRIBE: The best diet tips, consumer reviews, recipes and how to stay healthy!

93. Land O'Lakes Entertaining And Party Planning - All About Cheese , Soft, white, crumbly cheese with a salty flavor. ServingSuggestions, Popular in Mediterranean cooking, often crumbled on salads....... Feta cheese, http://www.landolakes.com/partyPlanner/AllAboutCheese.cfm

There are over 2000 different types of cheese in the world and they come in an amazing variety of flavors - mild to extra sharp, tangy to spicy. Textures range from creamy and soft to granular and firm. Learn more about cheese types in our chart below Selecting Cheese Cooking with Cheese Cutting Cheese Serving Cheese Cheese Description and Selection Chart American Cheese Monterey Jack Cheese Asiago Colby ... Havarti Cheese American Cheese Description Semi-firm process cheese available in white or yellow with a mild flavor and creamy texture. Serving Suggestions Popular snack with crackers and fruits shredded or grated for cooking and in salads. Try this recipe: All American Club Sandwich Substitution Asiago Description Medium hard ivory cheese with many tiny holes inside; rich and nutty in flavor. Serving Suggestions Perfect for burgers and sandwiches. Delicious in from-scratch macaroni and cheese. Kids love it in sandwiches or as a snack. Try this recipe: Try our... Substitution Parmesan Cheese Baby Swiss Description Hard smooth cheese that resembles traditional Swiss cheese though the eyes or holes are smaller; same flavor characteristics as Swiss cheese with less of the bite therefore mellower with slightly sweeter fruity notes.

94. Cooking Light - Updating Macaroni And Cheese cheese flavor, we omitted the original recipe's ham and doubled the amount of cheesewith a If we publish yours, we'll send you $50 and a cooking Light Tshirt http://www.cookinglight.com/cooking/fd/features/package/0,14343,332686,00.html

more search options browse recipe categories Get the latest cooking tips, menu ideas and much more> Updating Macaroni and Cheese A healthier alternative to high-fat mac and cheese? Step right up... Macaroni and Cheese Macaroni and Cheese Recipe by L. Alyson Moreland For years, everywhere you went, it was macaroni and cheese this, macaroni and cheese that. "I just love macaroni and cheese," people would say, as if it were a favorite relative or something. It just seemed as if macaroni and cheese would never fall out of favor. Then one day, macaroni and cheese's sexy Italian cousins arrived: Fettuccine, ravioli, penne the list goes on, with new ones popping up all the time. Nowadays, almost everywhere you go, people are saying, pasta this and pasta that. "I just adore pasta," they coo, "it's so light, so healthy, so..." Well, you get the picture, and it ain't altogether pretty. Just how did the ever-popular macaroni and cheese wind up on the endangered comfort- food list? According to the latest Favorability Rating, blame for its plunge was placed on rapid weight gain (67%), clogged arteries (30%), and gridlock in Congress (2%). Not to worry, macaroni-and-cheese lovers. We've lightened up your favorite dish, cutting a third of the calories and over half the fat, while sacrificing none of its rich flavor. Now you can eat macaroni and cheese all of the time, if you want. Of course, you don't have to, this being America and all. How We Did It

95. Cooking Light - Say Wine? Say Cheese! Cabernet Sauvignon and Merlot both became mellow in the presence of a rich, creamycheese, which for its part became Copyright 2003 cooking Light magazine. http://www.cookinglight.com/cooking/mp/wine/article/0,13803,231742,00.html

more search options browse recipe categories Smoked-Gouda Risotto with Spinach and Mushrooms Say Wine? Say Cheese! When the right cheese meets the right wine, the right term for the result is a flavorful marriage. By Karen MacNeil My story of wine and cheese began in the '60s. Among other fairly inexplicable things that happened during that decade, cocktail parties became wine-and-cheese parties. Everyone would stand around drinking wine, eating Brie, and talking about the sexual revolution. The '60s also initiated me into the then romantic and bohemian food-and-wine ritual of eggplant Parmesan and Chianti. Cheap and very cheesy eggplant Parmesan, I might add, paired with even cheaper Chianti. At the end of the evening, you'd take home the Chianti bottle and place a drip candle into it. (If you weren't in love in the '60s, don't expect to understand.) Wine and cheese have always been inextricably linked because they have the capacity to improve one another. Europeans always understood that the way to make rough, young red wine taste better is to serve it with cheese. Even fabulous, expensive red wine often tastes better with cheese, and cheese, for its part, often tastes richer and more exciting with red wine. The key to all of this is understanding tannin, a beneficial compound primarily found in grape skins. Red wines, which are fermented with their skins, have a lot more tannin than whites. Tannin can taste dry and tight in the mouth: A red wine with a huge amount of tannin gives you the sense that your tongue is being shrink-wrapped.

96. Cream Cheese Pound Cake - Home Cooking At BellaOnline You Are Here HOME Food Wine Home cooking Articles. Sandy Moyer is BellaOnline'sHome cooking Host. Cream cheese Pound Cake. Cream cheese Pound Cake. http://www.bellaonline.com/articles/art3712.asp

Auto Career Computers Education ... Work and Family All times in EST Bowling : 7:00 PM Computer Games: 9:00 PM Home Cooking chat boards sweepstakes site shops You Are Here: HOME Home Cooking Articles Sandy Moyer is BellaOnline's Home Cooking Host Cream Cheese Pound Cake Cream Cheese Pound Cake 1 1/2 cups butter 1 pkg cream cheese ( 8 oz.) 2 1/3 cups sugar 6 eggs 3 cups flour 1 tsp vanilla Preparation - In a large bowl, blend butter and cream cheese. Add sugar and beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Gradually add flour,amd beat until well blended. Stir in vanilla. Pour into 2 greased and floured loaf pans. Bake at for 300º for 1 hour and 15 minutes. Cool in pan for 15 minutes before removing from pan to continue cooling on a wire rack. Printer Friendly Bookmark this Page Tell a Friend Talk in the Boards Visit a Live Chat Email the Host For FREE email updates, subscribe to the Home Cooking Newsletter Contact the Author Current Features: Happy St. Patrick's Day! Fastnachts Breakfast Recipes for a Winter Weekend Article Archive Join This Newsletter! Related Links: t t About BellaOnline Advertising ... Become a Host

97. Recipes And Cooking Information - ROP Recipe Bag Appetizers, Home Side Dishes Chili cheese Rice Recipe. Chili cheeseRice Recipe Submitted by Ginney. 1 cup long grain white rice http://www.tinkertech.net/recipes/sides/chilicheeserice.htm

Appetizers Soups Salads Main ... Side Dishes Chili Cheese Rice Recipe Chili Cheese Rice Recipe Submitted by Ginney 1 cup long grain white rice (uncooked) 1 can whole or chopped Ortega chilies Monterey jack cheese (sliced or grated) Spread 1/3 cup rice in a mixing bowl, (Pyrex or any other bowl that is oven proof) next a layer of chilies and then a layer of cheese. (If using whole chilies, open up and then layer, then a layer of sliced cheese). Repeat two more times (three layers total). Pour the soup on top and then bake at 400 degrees for approximately 1 to 1 1/2 hours. Lightly cover bowl with foil and remove about 20 minutes before rice is done. To increase: 1 1/2 cups rice = 3 cans soup 2 cups rice = 4 cans soup Newest Recipes (January 2003) Previous updates Chili Con Queso Chile Caribe Carne Adovada Chile Con Carne ... Steak and Rice - HOT! Monkey Bread German Chocolate Bars Orange Dream Jello Appetizers ... Robin Wood Last updated: January 9, 2003

98. MSN Health - From Cooking Light: Hot Bean-and-Cheese Dip through chiles). Spoon tomato mixture into a 11/2-quart casseroledish coated with cooking spray. Top with cheese. Bake at 350 http://content.health.msn.com/content/article/56/65626.htm

APRIL 4, 2003 Join Sign In Search Health: Health Home Condition Centers Fitness Staying Well Clinical Trials Medical Library [sponsored] Children's Growth Heart Failure? Insulin-dependent? [sponsored] Parkinson's Help Home Defibrillator Trouble Focusing? For the latest MSNBC Health News, click here. Hot Bean-and-Cheese Dip For 18 servings • 1 (14.5-ounce) can diced tomatoes, drained and divided • 1/2 teaspoon hot pepper sauce • 1/4 teaspoon salt • 1/4 teaspoon ground cumin • 1/4 teaspoon dried oregano • 1 (16-ounce) can pinto beans, rinsed and drained • 1 (16-ounce) can fat-free refried beans • 1 (4.5-ounce) can chopped green chiles, drained • Cooking spray • 3/4 cup (3 ounces) shredded sharp cheddar cheese 1. Preheat oven to 350 degrees. 2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1-1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted. Top with remaining tomatoes. Yield: 4-1/2 cups (serving size: 1/4 cup). CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g, poly 0.1g); PROTEIN 3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 309mg; CALC 56mg

99. Serving & Cooking Goat Cheese Serving cooking with Goat cheese Once you go goat, it is hard togo back A texture of coarse satin and a flavor that states http://www.haystackgoatcheese.com/serving_cooking.htm

Home Our Story The Goat Farm The Creamery ... Kidding Pen Goat Cheese "Once you go goat, it is hard to go back... A texture of coarse satin and a flavor that states "spit-polish clean" and finishes with an unexpected and wonderfully weird tang... As a cooking ingredient it has a chameleon-like versatility... It likes acidic vinaigrette and cool, crisp lettuces as much as cream and warm, squishy pasta... it cottons perfectly to the basil and roasted red peppers of Italian cooking... the cumin and chilies of Southwestern fare... the mint and olive oil of the Middle East... and the fresh fruit and pastries of a dessert platter." Once-trendy Goat Cheese Here to Stay by John Kessler, Denver Post Food Writer T his past summer we were honored by Laura Werlin the author of "The New American Cheese" who appeared on Martha Stewart's Television Show to discuss her book where she choose to prepare Haystack Mountain as representative of the cheeses and recipes in her book.

100. Chefs Food, Recipe, Recipes, Cooking, Food, Culinary, Nutrition, Something to eat? Global cooking Thai Indian Japanese MediterraneanFusion cooking. Appetizers Soup Salad Milk, cheese and Eggs. Main http://members.ams.chello.nl/mitch5/milk_cheese.html

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