Webkoch.de

[LaLuna]

Ich hoffe, daß mir einer von Euch helfen kann: ich suche diese typische
amerikanische Käsesoße, die zum Dippen für Tortillachips oder auch zur
Ofenkartoffel gereicht wird.

Ich freue mich auf Eure Vorschläge und sage schon mal vielen lieben Dank

[frank]

Hallo LaLuna,

Diesmal kein Rezept
Bei Kaisers gibt es im Spezialitätenregal eine sehr leckere Käsesoße, die passenden Chips stehen dort auch herum. Leider hat nicht jede Filiale ein solches Regal.

Gruß
Frank

[Elisabeth England]

Hallo,

eine gute Basis dafür ist Philadelphia Käse. Ich jage eine kleine Zwiebel
und Knoblauch durch den Mixer, mit Milch, saurer Sahne oder Jogurt. Dann
rühre ich das in den Philadelphia Käse (Zimmertemperatur, sonst ist das
Rühren zu schwierig). Salz, Pfeffer, auch Schnittlauch dazu, fertig. Ich
lege noch ein paar englische Dip Rezepte bei.

Philly Hostess Dip

3 tbsp Milk
5 oz Philadelphia Cream Cheese
1 tsp Worcestershire Sauce
1 tsp Lemon Juice-can use concentrate
1 tsp Horseradish Mustard
1/2 tsp Paprika
3/4 tsp Garlic Salt

Gradually add the milk to the cream cheese, blending until smooth, add
the rest of the ingredients and mix well until smooth and creamy. Serve
with any kind of crackers or chips. Finger lickin' good.


Dill Dip

1 cup sour cream
1 cup mayonnaise (Hellman's)
2 tsp dill weed
2 tsp minced onion
2 tsp Beaumonde (or seasoned salt)
2 Tblsp. parsley

Mix all together and refrigerate until chilled.

Message From [email protected] (MRS ELISE A GORTH)
to The TNT Recipes List.

Elisabeth England

[LaLuna]

Hallihallo!

Erst einmal vielen lieben Dank Euch beiden

@ Frank: die Sauce, die Du meinst, kenne ich und kaufe sie auch (leider)
regelmäßig. Ich hätte sie allerdings so gerne mal selbst gemacht

@ Elisabeth: Deine Saucen hören sich sehr lecker an und ich werde sie
auf jeden Fall einmal ausprobieren. Die Sauce, die ich suche, ist
allerdings auf Basis von Cheddar gemacht.

Trotzdem vielen Dank und viele, liebe Grüße
Marion

[Elisabeth England]

Hallo, LaLuna,

hier eine breite Auswahl, wenn das richtige nicht dabei ist, bitte mehr
Details über die Zutaten.
MfG,
Elisabeth
* Exported from MasterCook *

Cheddar and Beer Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 ounces loaf unsliced round rye bread
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups favorite beer
8 ounces shredded cheddar cheese -- (2 cups)
1/3 cup grated Parmesan cheese
1 dash pepper
pimiento strips

Preheat oven to 350° F. Using a serrated knife, cut and remove a 5x3-inch
oval slice from the top of the bread.
Remove center from bread, leaving a 1/2-inch thick shell. Set aside. Cut
removed bread into 1-inch cubes. Place
cubes in a shallow baking pan. Bake about 5 to 10 minutes, until toasted.
Set aside.

In a medium saucepan over medium heat, melt butter, stir in flour until
smooth. Remove from heat; gradually add in
beer, stirring until smooth. Return to heat, bring to a boil, stirring
constantly; stir and boil until
thickened--about 1 minute. Add cheddar, Parmesan and pepper, stirring
until cheese is melted. Spoon into reserved
bread shell.

Place on a shallow baking pan; cover lightly with foil. Bake until bread
is warm and mixture is hot, 20 to 25
minutes. Arrange pimientos on top of dip to resemble football stitching
if you wish. Serve with toasted bread cubes
and assorted raw vegetables.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1425 Calories; 118g Fat (74.2%
calories from fat); 70g Protein; 22g Carbohydrate; 1g Dietary Fiber; 352mg
Cholesterol; 2255mg Sodium. Exchanges: 1 Grain(Starch); 9 1/2 Lean Meat;
17 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Butter

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter, room Temperature
3/4 cup Shredded Cheddar Cheese -- at room temperature, (3
oz)
3 Drops of hot pepper sauce
Salt to taste

In a blender or food processer fitted with metal blade, combine all
ingredients. Scraping container often, processs until almost smooth.
Cheese will retain some texture. Spoon into small serving dish. Cover
and refrigerate. Let stand at room temperature 20 to 30 minutes before
serving.
VARIATION:
Substitute 3/4 cup (3 oz) shredded Swiss cheese or 1/4 cup (1 oz)
crumbled
Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled
dried herbs.

Yield:
"3/4 Cup"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 341 Calories; 28g Fat (74.0%
calories from fat); 21g Protein; 1g Carbohydrate; 0g Dietary Fiber; 89mg
Cholesterol; 526mg Sodium. Exchanges: 3 Lean Meat; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0


* Exported from MasterCook *

Cheddar Cheese & Brandy Spread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Cheddar cheese, room temp.
3 tablespoon Butter, room temperature
2 tablespoon Brandy
Pepper to taste

Grate cheese. Put in bowl of mixer with butter and beat until
blended. Add brandy and a small amount of water, if necessary, until
mixture is creamy and spreadable. Add pepper and pack into
well-washed container. Makes about 6 ounces of spread, enough to fill
one coffee mug.

Elliot packs the cheese spread into new coffee mugs, wraps them in
clear paper and adds a tag saying to stote the cheese in the
refrigerator and use it promptly.




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 11 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0


* Exported from MasterCook *

Cheddar Cheese Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces cream cheese
2/3 cup milk
3/4 cup mayonnaise
2 teaspoons fresh lemon juice
2 teaspoons onion
1/2 teaspoon tabasco sauce
1/2 teaspoon worcestershire sauce
1 cup sharp cheddar cheese

soften cream cheese in a mixer gradually beat in milk to thin add
remaining ingredients-mix well cover and chill serve slightly chilled or
at room temperature

Source:
"Posted to RecipeLu by [email protected] (Lee Culp) on Jan 01, 1999,"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 183 Calories; 19g Fat (89.3%
calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 36mg
Cholesterol; 173mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Cheese Spread

Recipe By :"Backpacker's Cookbook" by Margaret Cross and Jean Fiske
Serving Size : 1 Preparation Time :0:00
Categories : Breads Lunch
Muffins & r Snacks


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Package Together **
1 cup Chedar Cheese Powder
1/2 cup Powdered Milk -- Instant milk powder makes a lumpy
spread.
** Package Separately **
1 tablespoon Butter Or Margarine -- as Needed
1/2 teaspoon Onion Powder -- optional
1/2 teaspoon Caraway Seed -- optional
1/8 teaspoon Garlic Powder -- optional
1 tablespoon Bacon Bits -- optional
1/2 teaspoon Paprika, Sweet -- optional
1/2 teaspoon Marjoram -- optional

1. Mix dry ingredients together ahead of time and store in an air-tight
container.
2. To use, gradually add enough water to the mix to make a smooth paste,
about 1/2 to 3/4 cup for all of the mix.
3. Add a small amount of butter of soft margarine to enrich and smooth
the mixture.
4. Spread on crackers or bread, or use in cooking other dishes.

Source:
"File
ftp://ftp.idiscover.co.uk/pub/food/meal ... dja006.zip"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 455 Calories; 30g Fat (58.8%
calories from fat); 20g Protein; 28g Carbohydrate; 1g Dietary Fiber; 93mg
Cholesterol; 521mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 2 Non-Fat Milk; 6 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Dip

Recipe By : Western Mexican Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup Cheddar Cheese -- shredded
3 tablespoon Onion -- chopped
3 tablespoon Green Pepper -- chopped
1/4 teaspoon Salt
1/8 teaspoon Hot Pepper Sauce
1 cup Sour Half And Half

Place first 5 ingredients and 1/4 cup sour half and half in a bowl and
beat with electric mixer until well blended. Fold in remaining sour half
and
half. Cover and refrigerate at least one hour. Stir before serving.
Serve with vegetables and crackers.

Source:
"Wisconsin Milk Marketing Board"
Yield:
"2 Cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 932 Calories; 75g Fat (72.5%
calories from fat); 57g Protein; 7g Carbohydrate; 1g Dietary Fiber; 238mg
Cholesterol; 1957mg Sodium. Exchanges: 8 Lean Meat; 1/2 Vegetable; 10
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Mustard Beer Dip

Recipe By : Grey Poupon
Serving Size : 1 Preparation Time :0:00
Categories : Dips Snacks


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Pasteurized Processed Cheddar Cheese
Spread -- Cubed
4 ounces Cream cheese, cubed
2/3 cup Beer
1/2 cup Grey Poupon Dijon Mustard
1/3 cup Chopped green onions
Chopped Red Bell Pepper -- for Garnish
Pretzel Chips, Breadsticks or Bagel Chips -- for
dipping


In medium saucepan, over low heat, heat cheese spread and cream cheese
until melted and smooth. Slowly blend in beer and mustard. Stir in
green onions. Pour into serving bowl; garnish with chopped bell
pepper. Serve with pretzel chips, breadsticks or bagel chips.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 75 Calories; trace Fat (1.0%
calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 13mg Sodium. Exchanges: 1/2 Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Pecan Spread

Recipe By HYLLIS HERCHENROEDER 1988
Serving Size : 30 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds CHEDDAR CHEESE -- SHREDDED
1 pound CREAM CHEESE -- ROOM TEMP
1 stick BUTTER
1/3 cup SOUR CREAM
2 tablespoons ONION -- GRATED
1/3 cup DRY SHERRY
1 tablespoon WORCESTERSHIRE SAUCE
1/2 teaspoon LIQUID SMOKE
10 drops TOBASCO
2 teaspoons DIJON MUSTARD
1/2 cup FINELY CHOPPED PECANS

Blend all ingredients very well. Mold into fancy shapes. Chill; turn out
onto tray. Serve with crackers.

Source:
"By "J. Moseley" <[email protected]> on Oct 19, 1999."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 211 Calories; 19g Fat (81.1%
calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 58mg
Cholesterol; 274mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat
Milk; 3 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Rum Dip

Recipe By : Dips with a Difference.
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Grated old Cheddar cheese
1/2 cup Soft butter
2 Green Onions -- chopped
4 tablespoons Rum
1 dashes dry mustard
1 dashes cayenne pepper

Blend ingredients together until smooth in blender. Spoon into small
crock or bowl and refrigerate over night to blend flavors. Serve with
crackers and vegetables.

Source:
"IMPORTED MARCH 2000 by "Cindy Hartlin" <[email protected]> on
Mar 19, 2000,"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 170 Calories; 15g Fat (97.5%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
41mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Spread

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : *Posted To Recipelu Cheese
Dips & Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound butter
8 ounces cheddar -- sharp, grated
4 ounces romano cheese -- grated
1 teaspoon worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon paprika -- sweet or hot

All the ingredients should be at room temperature before starting this
recipe. Whip slowly, in a medium mixing bowl, with the mixer until the
mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular
French Bread are great.) Toast under the broiler until hot.

Source:
"Posted to RecipeLu by [email protected] on Nov 2, 1998,"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 926 Calories; 100g Fat (95.1%
calories from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber;
278mg Cholesterol; 1290mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 19 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Spread With Paprika

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Butter
4 ounces Romano cheese -- grated
1/4 teaspoon Garlic powder
8 ounces Cheddar -- sharp, grated
1 teaspoon Worcestershire sauce
1/2 teaspoon Paprika -- sweet or hot

All the ingredients should be at room temperature before starting this
recipe. Whip slowly, in a medium mixing bowl, with the mixer until the
mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular
French Bread are great.) Toast under the broiler until hot.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 926 Calories; 100g Fat (95.1%
calories from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber;
278mg Cholesterol; 1290mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 19 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar-ale Pub Spread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Old Cheddar Cheese, GRATED
8 ounces Cream Cheese, SOFTENED
125 ml Ale or beer
1 teaspoon Dry mustard
1/4 teaspoon Cayenne pepper
1/2 cup Finely Chopped Toasted Pecans
1/2 cup Chopped parsley (fresh)

Place cheeses in food processor or blender, process until smooth. (I
used a combination of by hand and an electric mixer) Gradually add
ale, mustard and cayenne pepper. If mixture is soft, refrigerate
until firm enough to hold shape. Mould into a disc shape ( a sphere
or ball!!). Combine pecans and parsley. Pat the mixture onto the
ball or roll the ball in the mixture until the cheese mixture is
covered completely. Place on a serving plate or board and surround
with crackers or flatbreads. Slices of apple are nice with this too.

Description:
"This is an easy thing to make and is very tasty."
Source:
"Margaret Miller"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 8 Calories; 1g Fat (52.2% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar-bacon Dip

Recipe By :Recipe in from Carol Werkman, Neerlandia, Alberta (The Best
of Country Cooking)
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Dips


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cream cheese -- (8 ounces) softened
1 cup sour cream -- (8 ounces)
5 green onions -- thinly slices
4 medium tomatoes -- chopped
1 large green pepper -- chopped
1 jar taco sauce -- (16 ounces)
2 cups shredded cheddar cheese -- (8 ounces)
1 pound sliced bacon -- cooked and crumbled
Tortilla or taco chips

In a mixing bowl, beat cream cheese and sour cream. Spread in an
ungreased 13 inch x 9 inch x 2 inch dish or on a 12-inch plate. Combine
onions, tomatoes and green pepper; sprinkle over the cream cheese
layer. Pour taco sauce over the vegetbles. Sprinkle with cheddar
cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve
with tortilla or taco chips.

Source:
"Posted To Recipelu Betty Copeland 12/20-12/26/99"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 238 Calories; 21g Fat (76.4%
calories from fat); 9g Protein; 6g Carbohydrate; 1g Dietary Fiber; 59mg
Cholesterol; 233mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar-bacon Spread

Recipe By :Home Cooking Jan.97
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Slices Bacon
10 Ounces Package Extra-sharp Cheddar Cheese, Shredded -- (2 1/2
cups)
1/2 cup Milk
1/4 cup Low-fat mayonnaise
1 teaspoon Worcestershire sauce
1/8 teaspoon Ground red pepper
Party rye bread slices

In skillet, cook bacon until crisp. Remove bacon and place on paper
towel to drain. Crumble bacon; set aside. In blender, blend cheddar
cheese and next 4 ingredients until smooth. Stir in crumbled bacon.
Serve with party rye bread slices.

Source:
"Typed in MMFormat by [email protected] Source:"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 38 Calories; 3g Fat (76.7% calories
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg
Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar-nut Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Shredded cheddar cheese
1/2 cup Plain yogurt
1 tablespoon Tomato paste
1 Chopped clove garlic
Salt and cayenne pepper

Throw everything in a food processor and blend until fairly smooth.
Spoon into bowl and stir in 1/3 c. toasted chopped walnuts.
Garnish with fresh parsley and serve with breadsticks.

Source:
"Dawnzie [email protected]"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 544 Calories; 42g Fat (68.3%
calories from fat); 33g Protein; 10g Carbohydrate; 1g Dietary Fiber; 134mg
Cholesterol; 887mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2
Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0

[frank]

@ Frank: die Sauce, die Du meinst, kenne ich und kaufe sie auch (leider) regelmäßig. Ich hätte sie allerdings so gerne mal selbst gemacht

Ich habe ja auch schon versucht diese Suace nach zu machen. Leider ist es
mir nicht so recht gelungen.

Gruß
Frank[/quote]

[LaLuna]

Hallihallo!!!

Leider komme ich erst jetzt dazu, mich wieder zu melden.

WOW!!! Danke Elisabeth!!! Soviel Auswahl, ich weiß gar nicht, womit ich
anfangen soll Vielen, vielen Dank! Ich hatte schon nicht mehr
geglaubt, an "mein" Rezept zu kommen und jetzt gleich so viele.

Euch beiden jedenfalls herzlichen Dank für Eure prompten Antworten.

Viele liebe Grüße

(eine überglückliche) Marion