Archive for October, 2008

Camembert, Green grape & pistachio appetizers by Michaela

Thursday, October 16th, 2008

Ile de France Cammembert recipe

Ingredients:
8 ounces Ile De France Camembert Cheese, rind removed
salt & pepper
15 crisp, green grapes
3/4 cup crushed (shelled) roasted pistashio nuts
Directions:
Divide cheese and mold around each grape. Sprinkle lightly with salt & pepper and roll in nuts.
Refrigerate for a minimum of 2 hours. Cut grapes in half and place on a serving tray lined with grape leaves.
Yield: 30 pieces.

Votes: 71
Ratings: 2.61/5
Total points: 185.31

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Knock-Your-Socks-Off Sweet and Spicy Brie Bites by Sidne

Thursday, October 16th, 2008

 Sweet and Spicy Brie

(makes 64 appetizer-size brie bites)

Ingredients:
1  8-ounce package phyllo dough, thawed
1/4 cup butter, melted
1 8-ounce package Ile de France Le Brie Original Soft Ripened Cheese
2 tablespoons Chipotle peppers in Adobo sauce
1/4 cup honey
1/4 cup brown sugar
1 lime, cut in small wedges

Directions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Unroll 4 sheets of phyllo dough.
3. Brush with melted butter.
4. Using pizza cutter, cut into 16 equal sections.
5. Press one phyllo section into each muffin cup of mini-muffin pan.
6. Remove rind from brie and cut brie into 1-inch cubes.
7. Place 1 brie cube atop each phyllo section in mini-muffin pan.
8. Blend: chipotle peppers, honey and brown sugar in blender until smooth.
9. Drizzle 1/2 teaspoon chipotle pepper mixture over each brie bite in muffin pan.
10. Bake for 8-10 minutes until phyllo is golden and brie is bubbly.
11. Repeat with remaining phyllo dough, brie and chipotle pepper mixture.
12. Serve with lime wedges to squeeze atop brie bites.

Votes: 142
Ratings: 3.53/5
Total points: 501.26

To see more recipes got back to iledefrancecheese.com/blog

Yum Yum Pasta by Frances

Thursday, October 16th, 2008

Yum Yum Pasta goat cheese

Make low carb using Dreamfields pasta or use your preference…

Linguine works better than spaghetti, penne is great and shells work fine whatever you have !

1.bacon drippings ½ to 1lb of bacon – Applewood has a great flavor!
(you can cook/bake around 350 the bacon in the oven in a Pyrex dish, nonstick baking pan, or cast iron pan ->turn once) – people used to be skeptical of this, but it works way better than frying & Nana used to do it all the time !)

2. Large onion or as much as you want
(Dice onion and put in drippings in oven and cook until caramelized)

3. Add to taste approx. 4 to 6 chicken bullion cubes and stir in – (maybe more !)

4. Add either diced fresh or canned tomatoes and roast until desired

5. Stir in roasted garlic and cook a little more

6. Cut and trim 1 wedge of Ile De France Brie into cubes for final touch place on top of sauce in pan and melt gently
Gently toss with desired al dente pasta and ENJOY !!! ;o)Feel free to garnish the dish with crumbled bacon, fresh cut chopped basil, and grated parmesan !

You can also make this recipe on the stovetop, but roasting works just as well. I like to stir in some fresh roasted garlic. I also use green pepper or canned tomatoes with chilies. Any veggies you want to add works good I’ve used mushrooms, carrots, and squash before. Get creative with this it seems to work as long as you follow the general idea. What works so wonderfully is that if you have a bunch of fresh tomatoes in the summer that are going to go bad you can use them in this recipe! For additional seasoning I use the usual course ground black pepper, garlic powder & or garlic salt, kosher salt (watch salt because of bullion!), chili powder, maybe some Texas Pete, and ground red pepper.

Chocolate smothered raspberry goat cheese butter cream cakes by Beth

Wednesday, October 15th, 2008

Rasberry goat cheese

These miniature chocolate layer cakes get their richness and depth of flavor from a secret ingredient, Ile de France goat cheese, in the decadent raspberry-kissed butter cream frosting.  They are easy to make and perfect for entertaining since they can be made in advance.

Cakes:
1     cup hot water
1     tablespoon instant coffee
1/2  cup butter, cut into 1″ slices
1     cup sugar
1     cup flour
1/2  cup cocoa powder
1     teaspoon baking soda
1/4  teaspoon salt
1     large egg
Raspberry Goat Cheese Butter cream Frosting:
2     4-ounce logs Ile de France original goat cheese, room temperature
1/4  cup butter, room temperature
3     cups powdered sugar
1/4  cup seedless raspberry jam
Chocolate Ganache:
1/2  cup heavy whipping cream
8    ounces (about 1 ¼ cups) semi-sweet chocolate morsels
2     tablespoons seedless raspberry jam

Garnish:  6 small sprigs of mint, powdered sugar, and raspberries

PREHEAT oven to 350.  Coat a 6-compartment non-stick jumbo muffin pan with cooking spray.

COMBINE hot water and coffee in medium bowl.  Whisk in butter to melt then cool.  Stir together sugar, flour, cocoa powder, baking soda, and salt into large mixing bowl.  Add coffee mixture and egg.  Beat on medium speed with electric mixer until combined, scraping sides down.  Pour into prepared pan.

BAKE for 23 minutes, or until a toothpick inserted in the center comes out clean.  Cool fully in pan.  Once cool, run a sharp knife around cakes to loosen.  Invert onto cooling rack.  Cut in ½ horizontally  with serrated knife then slice rounded tops off cakes to level.  Beat all frosting ingredients, in medium bowl with electric mixer, until smooth.

TURN cakes upside down.  Frost middle, tops and sides.  Place cakes in freezer.  Ten minutes later prepare glaze by placing cream in medium bowl.  Microwave to a full boil (just over 1 minute). Add chocolate to cream, whisking until smooth then whisk in 2 tablespoons jam.

Sea Bass and Brie sauce by Chef Kamil

Wednesday, October 15th, 2008

Bass Ile de France cheese

Ingredients

Half  cut 7oz. French Cheese Brie
1 half cut fillet of sea bass
1/4 butter
3 whole spoons whipped cream cheese
half tea spoon crushed red pepper
fresh diced quarter inch chives
thin strait cut slice cucumber 3
red grapes slice thin whole 2
1 lemon
Cucumber

Put some olive oil on hand and start spreading over sea bass until all covered. Then salt lightly both sides . Also season pepper on both sides. Set aside. Put heat on high . Take small pan, add butter let melt. Add brie and stir.  When smooth add whipped cream . Mix until smooth again. Add in the chives and crushed red peppers. Mix until smooth set aside. Put frying pan on high heat with a 2 table spoons of olive oil . When pan hot put the Bass outer layer with skin on frying pan and cook until change color for about 4 to 5 min . While that is cooking . Take cucumber and slice thin round piece and cut thin length wise. Also take the red grapes and slice round thin. Set aside. After 5 min, put fish under broiler for 4 to 5 min until cooked. When finished put Bass on plate with few pieces of lettuce on bottom of plate. Pour the Brie Sauce onto fish spreading over fish. Put grape slices and cucumber on top of fish with Brie sauce . This could be served with rice on side. Extra!
red grapes and  hot red pepper. For an extra flavor boost put lemon zest on top fish.

Chef Kamil

Votes:128
Rating:3.67/5
Total points: 469.76

To see more recipes got back to iledefrancecheese.com/blog

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Heavenly Cheesy-Pillows by Cheryl

Wednesday, October 15th, 2008

Ingredients:
2 eggs, separated
1/2 cup milk
1/2 cup all-purpose flour
1 tsp. paprika
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. ground black pepper
1/2 pound (2 cups) Gouda cheese, coarsely shredded 1/4 pound (1 cup) Asiago cheese, finely shredded with 4 Oz. Ile de france Camenbert cheese (pre-melted)
2 shallots, finely chopped
2 cups vegetable oil

Directions:
1. Place egg yolks in small bowl and whisk until light colored.
2. Whisk in milk. Stir in flour all at once and mix until smooth.
3. Add paprika, nutmeg, salt, pepper, cheeses, (Camenbert is the enhancing cheese bringing a rare rich, nutty mushroom flavor that simply sets off the overall treat), and shallots. Mix well.
4. Beat egg whites in a large bowl until stiff, but not dry. Fold into flour mixture, stirring just until thoroughly mixed.
5. Heat oil in 6-quart saucepan. When oil is hot, but not smoking (about 350 degrees) drop batter by tablespoonfuls into hot oil and cook 45 to 60 seconds or until fritters are golden brown.
6. Remove with slotted spoon and drain on paper towels.
7. Keep fritters warm in 250-degree oven while you cook remaining batter. Makes 4-6 servings.
Eat em’ til your heart’s content! Yummy, yummy for your cheese lovin tummy!!

Votes: 53
Rating: 2.62/5
Total points: 138.86

To see more recipes got back to iledefrancecheese.com/blog

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Pizza by Angie

Wednesday, October 15th, 2008

Pizza!

For this one I used:

2 cloves of fresh garlic minced
1/2 half red onion
2/3 bag of baby spinach
2 tbs EV olive oil
Crumbled Ile de France Goat Cheese (as little or as much as you like-I used about 1/3 the log)

Saute the garlic, onion and 1 tbs of olive oil until translucent (big bad cooking word!) and then added the spinach and cooked until wilted.
Brush the remaining tbs of EVOO on the dough (alread floured and streched on the baking sheet) and then simply spread the spinach mixture evenly across the dough.
Then add the crumbled goat cheese. Bake at 425 for about 13-15 minutes.

Votes: 50
Ratings: 2.44/5
Total points: 122

To see more recipes got back to iledefrancecheese.com/blog

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