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Altenburger Ziegenkäse – a soft cheese from cow's milk and goat's milk with caraway seeds in the cheese dough. The surface is covered with white Camembert mould. Because of its protected designation of origin, the cheese may only be produced in the districts of Altenburger Land, Burgenland and Leipzig and the independent city of Gera.
The best cheeses for melting are those with "more moisture and lower melting points," according to the folks at Cabot Creamery, a Vermont-based cheese company. And though most cheese will get ...
Related: 53 Best Breakfast Casseroles. ... Get the recipe: Buffalo Chicken Sweet Potato Bake. Spinach-Cheese Casserole. Ryan Benyi. Impress your guests with this cheesy, iron-rich casserole dish.
Baked potatoes are mashed with butter, cream cheese and sour cream for extra richness, and then baked with even more cheese, bacon and green onions on top. Recipe: Spend with Pennies ...
A popular dish featuring spätzle as a main ingredient is Kässpätzle, which is spätzle that are cooked in salted water and then layered into a casserole with different kinds of cheese (commonly Emmentaler and Gruyère, or Weißlacker) and roasted onions. The kind of cheese used depends on the region in which it is being prepared.
Käsespätzle in a pan with roasted onions and chives as topping. In Tyrol, käsespätzle are prepared with Bergkäse or Emmental cheese, optionally with both.In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese.
Buttery croissants from the bakery section of the supermarket and nutty Gruyere cheese are the key to this casserole and make it feel a bit fancier than the usual bread cubes or hash browns ...
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