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Achadinha Recipes New Thread  

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by Garthdvoigt@aol.com
Broncha Desert Plate

by

Simple recipe

Wedge of Broncha ( 1/4 or 1/2 pound)
Wedge of Honeycomb
Seasonal Berries: Raspberries, Boysenberries, Blackberries, Blueberries, Gooseberries etc

Pesent wedge of Broncha with honeycomb lying on the cheese. ...
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by Garthdvoigt@aol.com
Hot Hilda Omlette

by

Ingredients:

1/8th to 1/4 pound of Hot Hilda Cheese Curd
4 large eggs
1/8th cup Whole milk
Vidalia Onions-2
Crimini Mushrooms-roughly 5
Finely chopped chives
Sour cream or Salsa Fresca ( not to spicy)

First heat ...
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by rachel_Rubin@MSN.com
curd Stuffed mushrooms

by

1/4 lb fresh curd any flavor
20 each crimini or button mushrooms

Preheat 350°
remove stems from mushrooms
place curd inside mushroom cap
put on cookie sheet or baking dish
bake for 20 minutes. finished with
a fresh ...
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by rachel_Rubin@MSN.com
cheese stuffed burgers

by

1lb ground beef
Kosher salt
1/4 lb fresh curds

divide beef into 4 equal parts. divide each quarter into 2 you making 2 small Patties. place for 3_5 curds on top of the bottom patty placing the other patty on top and seal along the edge
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by rachel_Rubin@MSN.com
curd Stuffed mushrooms

by

1/4 lb fresh curd any flavor
20 each crimini or button mushrooms

Preheat 350°
remove stems from mushrooms
place curd inside mushroom cap
put on cookie sheet or baking dish
bake for 20 minutes. finished with
a fresh ...
Permalink

by rachel_Rubin@MSN.com
cheese stuffed burgers

by

1lb ground beef
Kosher salt
1/4 lb fresh curds

divide beef into 4 equal parts. divide each quarter into 2 you making 2 small Patties. place for 3_5 curds on top of the bottom patty placing the other patty on top and seal along the edge
Permalink

by rachel_Rubin@MSN.com
cheese stuffed burgers

by

1lb ground beef
Kosher salt
1/4 lb fresh curds

divide beef into 4 equal parts. divide each quarter into 2 you making 2 small Patties. place for 3_5 curds on top of the bottom patty placing the other patty on top and seal along the edge
Permalink

by rachel_Rubin@MSN.com
curd Stuffed mushrooms

by

1/4 lb fresh curd any flavor
20 each crimini or button mushrooms

Preheat 350°
remove stems from mushrooms
place curd inside mushroom cap
put on cookie sheet or baking dish
bake for 20 minutes. finished with
a fresh ...
Permalink

by ianorourke
Montreal Poutine

by


Check this out for great ideas for Crazy Curd.

http://www.montrealpoutine.com/recipes.html

Permalink
 

 

Capricious Fruit Crisp

1 cup flour
1 cup rolled oats
1/2 cup sweet butter
1 cups brown sugar
1 teaspoon cinnamon
1/4 cup Capricious cheese, grated
4 cups fresh apples, pears, black berries, peaches and or blueberries (4 cups total)
Preheat oven to 350 degrees.
In a large mixing bowl, combine, flour, oats, brown sugar, cinnamon, butter and Capricious. Mix together until equally and place in buttered baking pan and bake for 35-45 minutes or until crisp on top and fruit is bubbling.


Capricious Walnut & Arugula Pesto
Created by Sheana Davis
Yields 6 servings

2 cup fresh arugula, stems removed
1/4 cup fresh garlic cloves
1 cup Achadinha Capricious cheese, grated
1/2 cups walnuts
1 cup olive oil
3 tablespoons white Balsamic Vinegar
1/2 teaspoon sea salt
1 teaspoon fresh ground black pepper

1 pound fresh golden tomatoes, washed and sliced 1/2 inch thick

Place arugula and garlic in food processor and blend. Drizzle in Olive Oil. Add in walnuts. Continue to blend. Add in white balsamic, salt and pepper.

Arrange tomato slices on a serving platter and drizzle with Capricious Walnut and Arugula Pesto.

Serve with fresh baguette slices and a glass of Pinot Grigio or Sauvignon Blanc.


Capricious Artichoke and Jalapeno Dip 
Created by Donna Pacheco
Yields 4 cups

8 ounces artichoke hearts (fresh steamed, canned or frozen water pack only) chopped fine
1 teaspoon fresh garlic, minced
1/2 cup yellow onion
1 cup mayonnaise
8 ounces cream cheese
2 tablespoons fresh jalapeno, seeds removed and chopped fine
1 teaspoon dried dill
2 cups Capicious Cheese, grated
1/2 teaspoon salt and pepper or to taste

Place artichoke hearts, garlic and onion in a food processor and coarsely chop.
Add in mayonnaise, cream cheese, jalapenos and dill. Sprinkle in Capricious Cheese, salt and pepper and hand mix. Adjust seasoning and enjoy with fresh crudite or slice of baguette.


Capricious Grilled Burger
Created by Jim Pacheco
Yields 4 generous burgers

1 pound fresh ground round
1/4 cup red onions, chopped fine
1/4 cup mushrooms, chopped fine
1/4 cup red bell pepper, chopped fine
1/2 cup Capricious Cheese, grated
1/4 cup Olive Oil
1/2 teaspoon salt and pepper

Place onions, mushrooms and bell peppers in food processor and pulse until finely chopped. Add in Capricious Cheese and olive and pulse until blended. In a large bowl, combine the ground round and Capricious mixture together. Season with salt and pepper and grill over BBQ or sauté over stovetop and cook until desired consistency.


Capricious Grilled Prawns
Created by the Pacheco Family

1 tablespoon olive oil
1/2 teaspoon fresh garlic, minced
1 pound large prawns, divined and tails removed
1 cup fresh cherry tomatoes
1/2 cup Pacheco Chardonnay
sprinkle chili flakes
sprinkle of salt and pepper
1/2 cup Capricious Cheese, grated
1 pound fresh pasta

In a large bowl, marinate prawns, chardonnay, chili flakes, salt and pepper for minimum 4 hours. Saute over high heat until prawns are thoroughly cooked and tender. Sprinkle Capricious Cheese and cherry tomatoes over prawns and serve over fresh cooked pasta or serve with sliced of fresh baguettes.


Green Olive & Capricious Tapenade
Created by Sheana Davis

3 Tablespoons Capers
1 cup Green Olives, pitted
2 flat Anchovy Fillets
6 garlic cloves
1/2 pound Achadinha Capricious, grated
1/4 cup fresh parsley leaves, chopped
1 cup Extra Virgin Olive Oil
Sea salt and course ground pepper to taste
Crushed red pepper to taste

Fresh baked baguettes

Coarsely blend the olives, anchovies, garlic cloves and capers in a food processor. Add in Capricious cheese, parsley and olive oil. Thoroughly blend together and season with salt and pepper. Serve in bowl and garnish with crushed red pepper and parsley leaves. Serve with slices of fresh baked baguettes.
* Enjoy the Green Olive and Capricious Tapenade over a fresh cooked pasta!



Lemon Olive and Broncha Penne Pasta
Created by Sheana Davis

1 pound preferred Penne pasta, cooked according to directions

2 large garlic cloves minced
1/2 cup Kalamata Olives, pitted and sliced
1/4 cup fresh chopped basil
1/2 cup Meyer Lemon Olive Oil
1 teaspoon fresh lemon zest

1 cup Achadinha Broncha, rind removed and cheese grated
Sea Salt and coarse ground black pepper to taste
Crushed red pepper flakes to taste

In a food processor, combine garlic, olives, basil and Meyer lemon olive oil and coarsely chop.

In a large mixing bowl, combine the freshly cooked pasta, olive oil mixture. Season with salt, pepper and chili flakes. Sprinkle with Achadinha Broncha and serve hot with fresh baguette, salad and a glass of red wine!










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