Saturday, October 20, 2012

Marinated Cheese Recipes












Marinated Cheese


This marinated cheese recipe from Southern Living soaks in delicious flavor as it chills. When assembling, make sure the cream cheese is thoroughly chilled for easier slicing.

Southern Living OCTOBER 2006
Yield: Makes 25 appetizer servings
Prep time:10 Minutes
Chill:8 Hours

Ingredients
1 (0.7-oz.) envelope Italian dressing mix
1/2 cup vegetable oil
1/4 cup white vinegar
2 tablespoons minced green onion
2 tablespoons water
1 1/2 teaspoons sugar
1 (8-oz.) block Monterey Jack cheese, chilled
1 (8-oz.) block Cheddar cheese, chilled
1 (8-oz.) package cream cheese, chilled
1 (4-oz.) jar chopped pimiento, drained
Assorted crackers

Preparation


1. Whisk together first 6 ingredients. Set aside.

2. Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with Cheddar cheese and cream cheese.

3. Arrange cheese in 4 rows in a shallow 2-qt. baking dish, alternating Monterey Jack cheese, Cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.

4. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.





Marinated Shrimp-and-Artichokes


Serve these as heavy hors d'oeuvres or as a light holiday supper all season long.

Southern Living NOVEMBER 2011
Yield: Makes 8 servings
Hands-on:15 Minutes
Total:15 Minutes

Ingredients
1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
3 tablespoons olive oil
1 (0.75-oz.) envelope garlic-and-herb dressing mix
1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
1 (14-oz.) can artichoke hearts, drained and cut in half
1 (6-oz.) can large black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves
Preparation


1. Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.

2. Stir in desired amount of basil just before serving. Serve with a slotted spoon.

Note: We tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix.


Marinated Mozzarella


Southern Living OCTOBER 2007
Yield: Makes about 4 cups
Prep time:20 Minutes
Chill:8 Hours

Ingredients
3 (8-oz.) blocks mozzarella cheese
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
1/2 cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Preparation


1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.

2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.


Marinated Peppers and Mozzarella


Cooking Light SEPTEMBER 2011
Yield: Serves 6 (serving size: about 1/4 cup)

Ingredients
4 cups baby sweet peppers
1/2 cup extra-virgin olive oil
3 garlic cloves, crushed
1 teaspoon grated lemon rind
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
3 ounces fresh baby mozzarella balls
1/4 cup fresh small basil leaves
1 teaspoon fresh lemon juice

Preparation


Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving. Serve with a slotted spoon.

Kitchen Notes: Serve this stunning dish solo as a predinner nosh, or spoon over mixed lettuces for a fresh spin on salad. Reserve excess oil, and toss it with steamed brown rice or noodles.

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