Cooking a special meal every now and then is great and the Cooking Guide has the perfect idea for those looking to innovate: recipes with cheeses!
Discover now the selection of even tastier dishes with the addition of cheese. You will fall in love with each of the options! It will be difficult to decide which one to prepare first, take a look:
Cheese recipes that make every meal more special
Roast beef with ham and cheese
Time: 45 minutes
Performance: 6 servings
Difficulty: medium
ingredients
- 1 tablespoon of oil
- 2 minced garlic cloves
- 1 chopped onion
- 6 chopped tomatoes
- 1 cube of beef broth
- 1/2 cup (tea) of water
- 6 soft thigh steaks
- Salt and black pepper to taste
- 6 slices of ham
- 6 slices of mozzarella
- Wheat flour and breadcrumbs for breading
- 2 beaten eggs
- Fry oil
- 2 cups of grated mozzarella
Method of preparation
First, heat the oil in a pan and fry the garlic and onion until they are wilted. Add the tomato, meat stock, water and sauté for 5 minutes or until a sauce has formed. Remove from the heat and set aside. Then, in a bowl, season the steaks with salt and pepper. On each steak, lay a slice of ham, a slice of mozzarella and roll up like a roll, stopping with a toothpick. Then pass in the flour, tapping lightly to remove the excess.
Separate a deep plate and beat the egg with a fork. Pass the steak in the beaten egg and in the breadcrumbs, squeezing so that it does not come off during frying. Repeat with all steaks. In a skillet, fry the breaded steaks, a little at a time, in boiling oil until golden brown. Drain on absorbent paper and transfer to a small refractory. Finally cover with the tomato sauce, sprinkle with mozzarella, take to a medium oven for 10 minutes and then serve.
Fillet breaded with cream cheese
Time: 40 min
Performance: 8 servings
Difficulty: easy
ingredients
- 500 g of chicken fillet into strips
- 2 minced garlic cloves
- Salt to taste
- 1 lemon juice
- 1/2 cup (tea) of wheat flour
- 1/2 cup (tea) of cornstarch
- 2 lightly beaten eggs
- 1 cup (tea) of breadcrumbs
- Fry oil
- 2 cups (tea) of Catupiry® cream cheese
- 100 g of grated mozzarella
- 50 g of grated Parmesan cheese
Method of preparation
Season the chicken strips with garlic, salt and lemon and set aside. Pass the strips in the flour and cornstarch mixed together, pass them in the beaten eggs and breadcrumbs, pressing to fix them. In a pan, fry the strips in boiling oil until golden brown and put them to dry on absorbent paper. In a refractory, lay the cheese, mozzarella and parmesan, mix and put in the microwave for 1 minute, take out of the oven, mix and cook again for another 1 minute. Serve together with the strips.
Minced beef volcano pie with creamy cheese topping
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 1300 g of minced meat
- 1 chopped onion
- 1/2 cup chopped parsley (green)
- 2 tablespoons of breadcrumbs
- 1 egg
- 1 tablespoon of seasoning powder
- Salt to taste
- oil for greasing
- 8 hard-boiled eggs
- Cubed fried bacon for garnish
Roof
- 1 1/2 cups (tea) of cream
- 1 1/2 cups (tea) of Catupiry®
- 1 cup grated cheddar cheese
- 1 cup (s) of grated Parmesan cheese
- 1 cup of grated mozzarella
Method of preparation
In a bowl, mix the ground beef, onion, parsley, breadcrumbs, egg, seasoning and salt. Reserve. Spread half of the meat mixture into a 24 cm diameter hole in the greased center and place the hard-boiled eggs. Cover with the remaining meat and press well.
Bake in a preheated oven for 35 minutes, or until golden and lightly browned. Remove and unmold. For the topping, bring the cream and Catupiry® over medium heat until it boils. Add the cheeses and mix until melted. Pour into the meatloaf, garnish with the bacon and serve immediately.
Sausage stuffed with mozzarella
Time: 30min (+ 1h in the fridge)
Performance: 4 servings
Difficulty: easy
ingredients
- 8 slices of fresh Tuscan sausage
- 2 minced garlic cloves
- 2 tablespoons of chopped fresh rosemary
- 4 thick slices of mozzarella
- 2 tablespoons of oil
Method of preparation
Line a medium rectangular refractory with cling film. Remove the skin from the sausage and crumble it in a bowl with your fingers. Add the garlic and rosemary and mix. Pour into the refractory, squeezing well with a spatula. Cover and refrigerate for 1 hour. Cut into 8 squares. Arrange the mozzarella in the center of the square and cover with another. Tighten well on the side to close. Heat the oil in a large skillet and sauté over medium heat for 4 minutes per side until golden brown. to serve.
Surprise of dried meat with carbonated cheese
Time: 40 min
Performance: 6 servings
Difficulty: easy
ingredients
- 2 tablespoons of butter
- 1 chopped onion
- 2 crushed cloves of garlic
- 600 g of dried, desalinated, cooked and minced meat
- 2 chopped tomatoes
- 1/2 cup chopped green olives
- 1/2 seedless red pepper, chopped
- Salt and chopped parsley to taste
- Olive oil for greasing and sprinkling
- 200 g of grated ricotta
Mashed potato
- 600 g of boiled and squeezed cassava
- 3 tablespoons of butter
- 1 box of sour cream (200 g)
- Salt to taste
Method of preparation
In a pan, melt the butter over medium heat and brown the onion until it is wilted. Add the garlic, dried meat, tomato, olive, pepper, salt, parsley and sauté for 5 minutes. Turn off and book. For the puree, in another pan, over medium heat, mix the cassava, butter and sauté for 3 minutes. Add the cream and salt, stir and turn off the heat. In a greased medium refractory, roll out half of the dried meat and cover with the cassava puree. Spread another layer of dried meat and cover with ricotta. Drizzle with olive oil and bake in a preheated medium oven for 15 minutes or until golden brown. Serve immediately.
Picanha with cheese crust
Time: 1h20
Performance: 6 servings
Difficulty: Easy
ingredients
- 2 carrots on sticks
- 1/2 bunch of broccoli in bunch
- Salt to taste
- 1 piece of picanha (about 1.2 kg)
- 4 minced garlic cloves
- 2 tablespoons of butter
- 1 cup (s) of grated Parmesan cheese
- 1/2 cup (tea) of Catupiry @ cottage cheese
Method of preparation
Cook the carrots and broccoli in salted water for 5 minutes or al dente. Drain, drain and reserve. Season the picanha with salt, garlic and butter mixed together. Place in a pan, cover with aluminum foil and take to a preheated medium oven (180ºC) for 35 minutes. Remove from the oven, remove the paper, arrange the vegetables around the meat and cover the meat with the mixed Parmigiano Reggiano and Catupiry @. Return to the oven for another 30 minutes or until golden brown. Remove from the oven, transfer to a serving dish and serve.
Risotto with peppers with mozzarella
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
ingredients
- 4 tablespoons of butter
- 1 sliced onion
- 2 slices of sliced Calabrian sausage
- 2 cups of uncooked arborio rice
- 1/2 cup (tea) of white wine
- 2 cubes of beef broth
- 5 cups of hot water (tea)
- 1/2 cup grated mozzarella
- 1 cup (s) of grated Parmesan cheese
- Salt and chopped parsley
Method of preparation
Over medium heat, heat a skillet with half the butter and sauté the onion and peppers until golden brown. Remove and reserve. Return the same pan to medium heat, melt the remaining butter and saute the rice for 3 minutes. Add the wine and let it evaporate.
Using a ladle, add the meat broth dissolved in hot water, a little at a time, stirring constantly until the rice is al dente. Add the onion, peppers and cheese. Season with salt and chopped parsley, mix until incorporated and turn off. Serve immediately.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
