"the length of aging. Generic parmesan cheese is a family of hard grating cheeses made from cow's milk and inspired by the original Italian cheese. They are generally pale yellow in color, and usually used grated on dishes like spaghetti, Caesar salad, and pizza. American generic parmesan is frequently sold already grated. Within the European Union, the term ""Parmesan"" may only be used, by law, to refer to Parmigiano-Reggiano itself, which must be made in a restricted geographic area, using stringently defined methods. In many areas outside Europe, the name ""Parmesan"" has become genericized, and may denote any of a"
"prepared using grated cheese, crumbled or cubed cheese, grated carrot, and a mayonnaise dressing. Cheese slaw is very similar to some coleslaw recipes, but is distinguished by the inclusion of cheese. Cheddar cheese is typically used in the salad's preparation, although other cheeses such as blue and Swiss are sometimes used. It often does not contain cabbage, as per coleslaw, although cabbage is occasionally used. Cheese slaw may contain other vegetables, such as chives, spring onions, shallots, parsley, and broccoli. In the United States, cheese slaw is sometimes prepared using blue cheese, and is sometimes used as a hot dog"
"contains (zowie!) lots of garlic, raw or slightly coddled eggs, croutons, romaine, anchovies, parmeasan [""sic""] cheese, olive oil, vinegar and plenty of black pepper. According to Rosa Cardini, the original Caesar salad (unlike his brother Alex's ""Aviator's salad"", which was later renamed to Caesar salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad. In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and"
"Blue cheese dressing Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder. There is a blue cheese vinaigrette that consists of salad oil, blue cheese, vinegar, and sometimes seasonings. Most major salad dressing producers and restaurants in the United States produce a variant of blue cheese dressing. It is commonly served as a dip with Buffalo wings or crudités (raw vegetables). Separation of water and oil (instability of"
"Cheese slaw Cheese slaw is a salad and side dish consisting of cheddar cheese, carrot, mayonnaise, and sometimes cabbage. Other cheeses such as blue and Swiss are occasionally used in its preparation, and additional vegetable ingredients are sometimes used. The word ""cheese slaw"" is a portmanteau of the words cheese and coleslaw. Its origins can be traced to Townsville in far north Queensland, Australia, and to Broken Hill, New South Wales, Australia. It is a common and popular dish in Broken Hill restaurants and households. Cheese slaw is also consumed in some areas of the United States. Cheese slaw is"
"cheese, was held in March 2006 at the European Parliament, but was not passed into law. In modern versions, Caerphilly cheese is used, which is a descendant of the old traditional Glamorgan cheese recipe and lends the same general texture and flavour. The basic recipe calls for a mixture of cheese, leeks and breadcrumbs, although some recipes swap the leeks for onions or spring onions and may add herbs such as parsley or further flavourings such as mustard. The mixture is then rolled into sausage shapes, and then fried. There is no sausage casing used, although egg is used to"
"tomatoes, the preferred chiles are chipotle, pasilla or guajillo. Del Castillo, María. (1966). Cocina mexicana. Ed. Olimpo. Queso en salsa Queso en salsa or queso con chile is a typical dish in Mexican cuisine. It consists in cow's milk cheese submerged in a mild spicy salsa. There may be variations in the type of cheese used to make this dish, but the cheeses often selected are ranchero, Cotija, panela and Oaxaca. The salsa is made with red or green tomatoes, that are roasted with onion, garlic and chillies until golden, all blended and boiled in water, and may be seasoned"
"Italian olive oil. Although the original recipe does not contain anchovies, modern recipes typically include anchovies as a key ingredient, and frequently is emulsified in bottled versions. Bottled Caesar dressings are now produced and marketed by many companies. The trademark brands ""Cardini's"", ""Caesar Cardini's"" and ""The Original Caesar Dressing"" are all claimed to date to February 1950, although they were only registered decades later, and more than a dozen varieties of bottled ""Cardini's"" dressing are available today, with various ingredients. Common ingredients in many recipes: There are limitless other common variations, including varying the leaf, adding meat such as grilled"
"cheese sauce and/or chili. Less common ingredients include egg, feta cheese, salsa, jalapeños, and other kinds of chili peppers, anchovies, slices of ham, mustard, gyros meat, or bologna, horseradish, sauerkraut, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings, potato chips, a pat of butter, pineapple, and tofu. A cheeseburger may have more than one patty and/or more than one slice of cheese—it is reasonably common, but by no means automatic, for the number to increase at the same rate with cheese and meat interleaved. A stack of two or more patties follows the same basic pattern as hamburgers:"
"while ""shells and cheese"" is sometimes used when it is made with Conchiglie. While Cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also be used—usually sharp in flavor—and two or more cheeses can be combined. Popular recipes include using Gruyere, Gouda, Havarti, and Parmesan cheese. Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter and/or evaporated milk) then baking in a casserole, rather than preparing as a cheese sauce. Also, some like to include a crunchy topping to their baked macaroni and cheese by topping it off"
"Caesar (cocktail) A Caesar (also known as a Bloody Caesar) is a cocktail created and primarily consumed in Canada. It typically contains vodka, a caesar mix (a blend of tomato juice and clam broth), hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime. What distinguishes it from a Bloody Mary is the inclusion of clam broth. The cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka. It was invented in Calgary, Alberta,"
"study by the University of Toronto released in 1985 showed that drinking a Caesar when taking aspirin could help protect a person's stomach from the damage aspirin causes. Basic preparation of a Caesar follows the ""one, two, three, four"" rule. The recipe calls for 1–1½ oz of vodka, two dashes of hot sauce, three dashes of salt and pepper, four dashes of Worcestershire sauce and topped with 4–6 oz of caesar mix and served with ice. The ingredients are poured into a glass rimmed with celery salt or a mixture of salt and pepper and garnished with a celery stalk"
"Chef salad Chef salad (or chef's salad) is an American salad consisting of hard-boiled eggs; one or more varieties of meat, such as ham, turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings may be used with this salad. Food historians do not agree on the history and composition of chef salad, much less who assembled the first one. Some trace this salad's roots to Salmagundi, a popular meat and salad dish originating in 17th century England and"
"in chunks or pieces. Cheeses used include hard cheeses like Cheddar, Gruyère and Parmesan cheese and soft ones such as farmer cheese, Gouda cheese, muenster cheese, queso blanco and queso Chihuahua. The cheese adds both flavor and nutritional value to the soup. Processed cheese (including Velveeta), such as pasteurized process cheese and pasteurized process cheese food is sometimes used instead of natural cheese. Some cheese soups have a rich flavor and may be high in fat due to the use of high-fat ingredients such as butter and heavy cream, in addition to the fat in the cheese. Fat content of"
"dressing. In addition to the base ingredients, cabbage is also sometimes used in U.S. versions of the dish. U.S. versions have also been prepared using blue cheese salad dressing, instead of mayonnaise. The origin of cheese slaw has been somewhat disputed. Cheese slaw dates to at least 1939 in Australia, when a recipe for it was printed in the ""Townsville Daily Bulletin"", a newspaper published in Townsville, Queensland. The recipe was for a ""ham and cheese slaw"", and included shredded cabbage, cubed cheese, julienne ham, mayonnaise, lemon juice, and mustard. Cheese slaw recipes were also published in the ""Australian Women's"
"be marinated before with vinegar producing ""cabbage provençal"" (). A similar salad is also made of sauerkraut. In Sweden, a particular type of cabbage salad made with a vinaigrette consisting of vinegar or acetic acid (vinegar essence), vegetable oil, salt, and seasonings is classically served with pizza and known as ""pizzasallad"" (pizza salad). Recipe adds carrots and leeks and is called ""veckosallad"" (week salad) for its notable durability. The term coleslaw is reserved for cabbage salad with carrots and mayonnaise-based dressing, and is typically seen as part of the American cuisine. In the United Kingdom, coleslaw often contains carrot and"
"Queso en salsa Queso en salsa or queso con chile is a typical dish in Mexican cuisine. It consists in cow's milk cheese submerged in a mild spicy salsa. There may be variations in the type of cheese used to make this dish, but the cheeses often selected are ranchero, Cotija, panela and Oaxaca. The salsa is made with red or green tomatoes, that are roasted with onion, garlic and chillies until golden, all blended and boiled in water, and may be seasoned with coriander leaves. The cheese is added after the boiling is off. For a sauce with red"
"onion in addition to cabbage, and is often made with mayonnaise or salad cream. Some variations include grated cheese such as cheddar, or nuts such as walnuts and dried fruits such as sultanas or raisins. In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is frequently served alongside North Carolina barbecue, including Lexington style barbecue, where, unlike in"
"salad was born and named “Cook’s Salad.’’ I have been more or less successful in ordering this particular salad; but if I wish to get this salmagundy right I order it from the chef’s table and not the salad pantry. The chef’s salad bowl is generally rubbed with garlic.” Chef salad Chef salad (or chef's salad) is an American salad consisting of hard-boiled eggs; one or more varieties of meat, such as ham, turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies."
"the emulsion) is a potential problem with blue cheese dressing. Microbial spoilage is a concern for any type of processed food. Studies have shown that ""Saccharomyces bailii"" and ""Lactobacillus fructivorans"" are two common microorganisms that spoil salad dressings. ""Lactobacillus fructivorans"" is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing. Blue cheese dressing Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar,"
"Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option. Condiments might be added to a hamburger or may be offered separately on the side including mustard, mayonnaise, ketchup, salad dressings and barbecue sauce. Other toppings can include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapeños and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries,"
"perhaps chopped raw celery, green pepper, or onion. Raw cucumber, shredded carrot, pimento, sweet corn kernels, or tomato are sometimes used. The salad can be mixed or garnished with generous quantities of chopped hard-boiled egg; grated cheese may be used, or peas or boiled potato may be added to bulk out the dish. The salad is typically chilled and served cold. Like other mayonnaise-bound meat salads, the finished dish typically has a chunky, grainy, or pasty texture, and is frequently served as a spread upon crackers or upon bread in a sandwich. As with other Anglo-American salads, the recipe for"
"and pesto is the absence of pine nuts in pistou. Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish ""soupe au pistou"", which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving. Gruyère cheese is used in Nice. Some regions substitute Parmesan cheese. In Liguria, Pecorino, a hard sheep's milk cheese from Sardinia or Corsica is used. Whatever cheese is used, it is preferred that it not be a ""stringy"" cheese, so that when it"
"Trinidad and Tobago and Chile. Little Caesars specializes in a variety of pizzas. Several core menu items are part of the HOT-N-READY menu, designed to make popular items available for immediate carry-out, while others are made to order and customizable using an assortment of toppings, which vary by store. Standard pizza options include their Classic Cheese and/or Pepperoni, Italian Sausage Pizza, Hula Hawaiian Pizza, Three Meat Treat Pizza, Ultimate Supreme Pizza, and Veggie Pizza. In 2013, they added the DEEP!DEEP! Dish Pizza, a Detroit-style pizza, to the menu. Additional entrée options include flavored wings and bread, such as Crazy Bread"
"table cheese, as well as in salads and in baking. In Bulgarian, the general term for any type of cheese is ""сирене"" (""sirene""), although this also refers more specifically to the brined cheese made in the region. Sirene, together with yogurt, is a national food of all the countries in the Balkans, existing in many national and regional variations. Many Romanians, Macedonians, Bulgarians, Bosnians, Serbs, Croats, Montenegrins, and Albanians regularly eat some sirene or yoghurt in some form. Traditional dishes using sirene are: Soups: Potato or vegetable soup with sirene (сиренява чорба). Salads: Shopska salad with tomatoes, bell peppers, cucumbers,"
"with a salad dressing such as mayonnaise or cream. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage. Cream, sour cream, or buttermilk are also popular additions. Buttermilk coleslaw is most commonly found in the southern United States. Traditional German ""Krautsalat"" consists of finely shredded cabbage marinated with oil and vinegar. Sometimes onions or apples are added. Coleslaw with cooked ham and sliced pepper (julienne cut) in Italy is"
"Caprese salad Caprese salad ( ; 'Capri salad') is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil; it is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an ""antipasto"" (starter), not a ""contorno"" (side dish). Variations of Caprese salad may include Italian dressing or pesto in place of olive oil, or balsamic vinegar in addition to it. Olives may appear, along with rucola or romaine lettuce to"
"cucumbers) are botanical fruits but culinary vegetables. Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include snickers salad, glorified rice, and cookie salad popular in parts of the Midwestern United States. Sauces for salads are often called ""dressings"". The concept of salad dressing varies across cultures. In Western culture, there are two basic types of salad dressing: In North America, mayonnaise-based ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind. Traditional dressings in"
"cheese base with a sharp cheddar flavor, while homemade varieties almost always start with sharp cheddar cheese. To this, enough beer is added to provide flavor and texture, as well as garlic and a variety of spices including dry mustard, horseradish and cayenne pepper. Most varieties come in mild and hot versions, but all tend to have a strong garlic flavor. Beer cheese is traditionally served with saltine crackers, though it can be found served with various other crackers and crudités, most often as an appetizer. While there are conflicting stories about beer cheese's origins, it appears to have first"
"sauce to be served drizzled over a steak, or can be crumbled over a salad. Traditionally, a barley wine or port are paired with Blue Stilton, but it also goes well with sweet sherry or Madeira wine. The ""uncouth"" practice of scooping a hollow into the centre of a Stilton cheese and pouring the port wine into it is deprecated; nonetheless this combination has been marketed in screw-topped tubes, ""like toothpaste"". The cheese is traditionally eaten at Christmas. The rind of the cheese forms naturally during the aging process, and is perfectly edible, unlike the rind of some other cheeses"
"Pizza cheese Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese such as mozzarella-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza. The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar and Parmesan. Emmental, Romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced. Some mass-produced pizza cheeses are frozen after manufacturing"
"Mascarpone Mascarpone (, or ; ) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a """" (traditional regional food product). After denaturation, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to use lemon juice at a rate of three tablespoons per pint of heated heavy cream. It is allowed to cool to room temperature, poured into a"
"Chicken salad Chicken salad is any salad with chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles (or pickle relish) and a variety of mustards. In the United States, ""chicken salad"" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise or salad dressing. Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover"