Feta

Posted on by David Knight

Brined cultured cheese made from whole milk and aged from one month onward.

Feta

Brined cultured cheese made from whole milk and aged from one month onward.
Print Recipe
Course Cultured Dairy
Cuisine Greek
Status To Try
Servings 2.5 lb

Ingredients
  

  • 2 gallons whole milk not ultra-pasteurized
  • 1/4 tsp calcium chloride
  • 1 packet C21 buttermilk culture
  • 1/4 tsp single-strength liquid rennet
  • 2 tsp salt
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 93°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle C21 culture over the milk, rest 2 minutes, mix in, and ripen 60 minutes.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 40 minutes.
  • Cut curd into 1/2-inch cubes. Gently stir 20-30 minutes while maintaining 93°F, then settle 10 minutes and remove whey.
  • Transfer curds to a basket mold, add follower and 1 lb weight, and drain 8 hours at 68-72°F. During the first 2 hours, unmold and turn frequently.
  • Cut into roughly 1/2-lb pieces, place on a draining mat, sprinkle with a small amount of salt, and drain 6-12 hours.
  • Brine in saturated salt brine for 4 hours. Remove and dry 1-3 days at 48-56°F under loosely draped butter muslin or cheesecloth, turning several times daily.
  • For storage, make an 8% brine with 6-8 oz salt per 3 quarts sterilized water. Cover the feta with brine in a container with minimal headspace. Store at 48-50°F up to 30 days, then 45-55°F for further aging.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Baby Swiss

Posted on by David Knight

An American-style small-eyed Swiss cheese with a buttery, nutty flavor.

Baby Swiss

An American-style small-eyed Swiss cheese with a buttery, nutty flavor.
Print Recipe
Course Cultured Dairy
Cuisine American
Status To Try
Servings 5 lb

Ingredients
  

  • 4 gallons whole milk
  • 3/4 tsp calcium chloride
  • 1 packet C101 mesophilic culture
  • 1/8 tsp Propionic shermanii
  • 1 tsp single-strength liquid rennet
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 84°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle mesophilic culture and Propionic shermanii over the milk, rest 2 minutes, mix in, and ripen 45 minutes. Separately heat 3 gallons non-chlorinated water to 130°F for washing the curds.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.
  • Cut curds into 3/8-inch cubes, rest 5 minutes, stir 5 minutes, then settle 5 minutes.
  • Remove one-third of the whey. Add hot water to reach 95°F in 5 minutes, stir 5 minutes, then add more hot water to reach 102°F over 5-10 minutes.
  • Slowly stir 30-40 minutes until curds are firm. Settle and consolidate the curd mass, drain whey to about 1 inch above it, cover with a plate, and pre-press with 2.5 lb for 15 minutes.
  • Wrap the consolidated curd in butter muslin and mold. Press for 5 hours at 75-80°F: 8-10 lb for the first hour, then flip hourly and press with 20-25 lb.
  • Unmold and rest 8-10 hours at 52-56°F. Brine 8-12 hours, salting the exposed top with 2 tsp salt and flipping/salting halfway through.
  • Age at 50-55°F for 2-4 weeks, turning daily and wiping mold with brine as needed. Then age at 65-70°F and about 80% humidity for 3-4 weeks to develop eyes, turning daily.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Colby

Posted on by David Knight

A mild American washed-curd cheese aged four to six weeks.

Colby

A mild American washed-curd cheese aged four to six weeks.
Print Recipe
Course Cultured Dairy
Cuisine American
Status To Try
Servings 2 lb

Ingredients
  

  • 2 gallons milk not ultra-pasteurized
  • 1/2 packet C101 mesophilic culture
  • 1/2 tsp calcium chloride
  • 1/2 tsp single-strength liquid rennet
  • 2 lb salt for saturated brine
  • 1/4 cup non-chlorinated water
  • 1/2+ tsp annatto color optional

Instructions
 

  • Heat milk slowly to 86°F. If using annatto, dilute about 1/4 tsp in water and mix in; add more if desired. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle mesophilic culture over the milk, rest 2 minutes, mix in, and ripen 1 hour.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.
  • Cut curd into 1/2-inch cubes. Gently stir and heat to 102°F over 30 minutes; if needed hold 15-30 minutes until moderately firm.
  • Remove whey to curd level. While stirring, add 75°F water until curds cool to 90°F. Remove liquid to curd level again, then add 60°F water while stirring until curds reach 75°F. Stir 15-30 minutes.
  • Drain in butter muslin and transfer to a cloth-lined mold. Press 10 lb for 15 minutes; flip and press 20 lb for 30 minutes; flip and press 40 lb for 90 minutes; flip and press 50 lb for 8 hours.
  • Brine 8 hours in saturated brine, salting the exposed surface with 2 tsp salt and flipping/salting again halfway through. Air-dry 1-2 days.
  • Wax if desired and age at 52-56°F with 80-85% humidity for 4-6 weeks.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Taco Casserole

Posted on by David Knight

Ground turkey, zucchini, onion, black beans, refried beans, tomatoes and chiles, taco seasoning, and melted cheese baked as an easy casserole.

Taco Casserole

Ground turkey, zucchini, onion, black beans, refried beans, tomatoes and chiles, taco seasoning, and melted cheese baked as an easy casserole.
Print Recipe
Course Main Course
Cuisine Mexican
Status To Try

Ingredients
  

  • 1 lb ground turkey
  • 1 small zucchini diced
  • 1 small yellow onion diced; source also notes squash as an alternative
  • 1 clove garlic minced
  • 1 package taco seasoning
  • 10 oz black beans drained and rinsed
  • 8 oz fat-free refried beans canned
  • 8 oz tomatoes and chiles canned
  • 2 cups Mexican blend cheese

Instructions
 

  • Preheat oven to 350°F. Spray a pan with nonstick cooking spray and heat over medium heat.
  • Sauté zucchini, onion, and garlic until softened. Drain excess liquid and transfer to a bowl.
  • Brown ground turkey, drain, and add to the vegetables. Mix in black beans and tomatoes and chiles, then stir in taco seasoning thoroughly.
  • Transfer mixture to a 13 x 9-inch casserole dish. Spread refried beans evenly over the top, warming them briefly first if needed to make spreading easier.
  • Top with cheese and bake about 30 minutes, until melted and lightly browned. Cool 10 to 15 minutes before slicing and serving.
Keyword Casserole, main-dishes-poultry
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Source: Legacy recipe collection

Sweet Potato Casserole

Posted on by David Knight

Mashed sweet potato casserole with brown sugar, vanilla, and a pecan streusel topping.

Sweet Potato Casserole

Mashed sweet potato casserole with brown sugar, vanilla, and a pecan streusel topping.
Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

Casserole

  • 5 sweet potatoes
  • 1 cup brown sugar
  • 2 eggs beaten
  • 1 stick butter
  • 1 tbsp vanilla

Streusel Topping

  • 1 cup brown sugar
  • 1/3 cup butter softened
  • 1/3 cup flour
  • 1 cup pecans chopped

Instructions
 

  • Preheat oven to 400°F. Place sweet potatoes on a foil-lined sheet pan and pierce several times with a fork. Bake 1 hour, or until tender. Cool enough to handle, then peel and mash well.
  • Reduce oven temperature to 350°F. Make the streusel by blending brown sugar, softened butter, flour, and chopped pecans together with a pastry blender or fork.
  • Mix mashed sweet potatoes with brown sugar, eggs, butter, and vanilla. Transfer to a lightly buttered 9 x 9-inch casserole dish.
  • Sprinkle with streusel topping and bake at 350°F for 30 minutes, or until the casserole is set.
Keyword Casserole, sides-vegetables, Thanksgiving
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Source: Legacy recipe collection

Stove Top Pork Chop Bake

Posted on by David Knight

Browned pork chops baked with prepared stuffing and creamy mushroom sauce.

Stove Top Pork Chop Bake

Browned pork chops baked with prepared stuffing and creamy mushroom sauce.
Print Recipe
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 pork chops or boneless pork steaks
  • 1 box Stove Top stuffing mix 6 oz; prepared according to package directions
  • 1 can cream of mushroom soup 10 1/2 oz; undiluted
  • 1/4 cup milk
  • seasoning salt to taste
  • black pepper to taste

Instructions
 

  • Season pork with salt and pepper and brown in a lightly oiled skillet.
  • Place in a 9 x 13-inch pan sprayed with cooking spray. Preheat oven to 350°F.
  • Prepare stuffing according to package directions and spoon over the pork.
  • Mix mushroom soup and milk and pour over the top.
  • Cover with foil and bake about 1 hour, or until pork reaches a safe internal temperature. For more browning, uncover during the last 20 minutes.
Keyword Casserole, main-dishes-meat
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Source: Food.com / Liz H 2

Quick Chicken à la King

Posted on by David Knight

Quick creamy chicken, peas, peppers, and onions served over warm biscuits.

Quick Chicken à la King

Quick creamy chicken, peas, peppers, and onions served over warm biscuits.
Print Recipe
Prep Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 1 can Pillsbury Grands buttermilk biscuits 16.3 oz
  • 1 tbsp olive oil
  • 1/2 cup red bell pepper chopped
  • 1/2 cup onion chopped
  • 1 can creamy mushroom soup 18 oz
  • 1 cup frozen sweet peas
  • 1 1/2 cups cooked chicken cubed

Instructions
 

  • Bake the biscuits as directed on the can.
  • Meanwhile, heat olive oil in a 4-quart saucepan over medium heat. Cook bell pepper and onion 3 to 5 minutes, stirring occasionally, until tender.
  • Add mushroom soup, peas, and chicken. Cook until hot and bubbly.
  • Serve over split warm biscuits.
Keyword chicken, main-dishes-poultry
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Source: Pillsbury

Mississippi Roast Pot Pie

Posted on by David Knight

Mississippi-style chuck roast with pepperoncini, potatoes, peas, carrots, and biscuit topping.

Mississippi Roast Pot Pie

Mississippi-style chuck roast with pepperoncini, potatoes, peas, carrots, and biscuit topping.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 2 1/2 to 3 lb boneless beef chuck roast excess fat removed; cut into 1/2-inch pieces
  • 1/4 cup all-purpose flour
  • 1/2 cup butter
  • 1 package ranch salad dressing and seasoning mix 1 oz
  • 1/2 cup drained sliced pepperoncini peppers
  • 1 cup beef-flavored broth
  • 2 cups refrigerated diced potatoes
  • 1 cup frozen peas and carrots
  • 1 can Pillsbury Grands Flaky Layers refrigerated Buttermilk biscuits 16.3 oz; cut in quarters

Instructions
 

  • Heat oven to 350°F. Place beef pieces in a large resealable bag, add flour, close, and shake until evenly coated.
  • In a 12-inch ovenproof skillet, melt half the butter over medium-high heat. Brown half the beef 6 to 8 minutes; remove. Melt remaining butter and brown remaining beef. Return all beef to skillet.
  • Stir in ranch seasoning, pepperoncini, and broth; bring to a boil. Cover, reduce heat, and simmer 18 to 20 minutes, stirring occasionally, until beef is tender.
  • Stir in potatoes; cover and cook 5 to 8 minutes until tender. Stir in frozen peas and carrots. Arrange biscuit pieces around the outer edge of the pan.
  • Bake 13 to 17 minutes, until biscuits are light golden brown.
Keyword beef stew, main-dishes-meat, savory pie
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Source: Pillsbury

Homity Pie

Posted on by David Knight

A savory British-style pie filled with potatoes, leeks, spinach, garlic, soft cheese, and mature cheddar in wholemeal pastry.

Homity Pie

A savory British-style pie filled with potatoes, leeks, spinach, garlic, soft cheese, and mature cheddar in wholemeal pastry.
Print Recipe
Course Main Course
Cuisine British
Status To Try

Ingredients
  

Filling

  • 600 g floury potatoes peeled and cut into large dice
  • 2 leeks sliced
  • butter for frying
  • 1 clove garlic crushed
  • 200 g spinach chopped
  • 5 tbsp soft cheese
  • 150 g mature cheddar grated

Pastry

  • 100 g plain flour
  • 100 g wholemeal flour
  • 1/4 tsp smoked paprika
  • 100 g butter cubed and chilled
  • 1 egg beaten
  • 1/2 tsp salt
  • cold water a splash if needed

Instructions
 

  • To make the pastry, process the flours, paprika, butter, and salt until the mixture resembles breadcrumbs. Add the egg and process until a dough forms, adding a splash of cold water if needed. Roll out and line a 20 cm loose-bottomed metal tin. Chill.
  • Cook the potatoes in boiling salted water until just tender, then drain very well.
  • Cook the leeks with a knob of butter until soft. Add garlic and cook 1 minute. Stir in spinach and cook until completely wilted, then stir in soft cheese.
  • Heat oven to 190°C / 170°C fan / gas 5. Combine leeks, spinach, and potatoes. Add three-quarters of the cheddar and season well. Transfer to the chilled pastry case and top with remaining cheddar.
  • Bake 40 to 45 minutes until golden. Cool 10 minutes in the tin before turning out and serving.
Keyword main-dishes-vegetarian, savory pie
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Source: Legacy recipe collection

Cheddar Bay Chicken Biscuit Bake

Posted on by David Knight

Chicken and mixed vegetables in a creamy cheddar sauce topped with Old Bay-seasoned biscuit pieces and melted cheddar.

Cheddar Bay Chicken Biscuit Bake

Chicken and mixed vegetables in a creamy cheddar sauce topped with Old Bay-seasoned biscuit pieces and melted cheddar.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 2 bags frozen broccoli, carrots and cauliflower 12 oz each
  • 2 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1 can Pillsbury Grands Flaky Layers refrigerated Buttermilk biscuits 16.3 oz
  • 3 cups shredded deli rotisserie chicken
  • 1 can condensed cream of Cheddar soup 10 oz
  • 1/2 cup water
  • 2 cups shredded Cheddar cheese 8 oz

Instructions
 

  • Heat oven to 350°F. Spray a 13 x 9-inch (3-quart) baking dish with cooking spray.
  • Cook the frozen vegetables as directed on the bags.
  • In a 1-gallon resealable bag, mix Old Bay seasoning and garlic powder. Separate dough into 8 biscuits and cut each biscuit into 6 pieces. Add biscuit pieces to the bag and shake to coat.
  • In the baking dish, mix vegetables, chicken, soup, water, and 1 cup of the cheese. Arrange biscuit pieces over the mixture.
  • Bake 32 to 38 minutes, until biscuits are deep golden brown and cooked through. Sprinkle with remaining 1 cup cheese and bake 3 to 5 minutes more, until melted.
Keyword Casserole, chicken, main-dishes-poultry
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Source: Pillsbury