Try this Scallion Cream Cheese recipe, or contribute your own.
Suggest a better descriptionGeneral instructions for all: Take cheese out of the refrigerator at least 1 hour before making mixtures. It is easier to work with the softer cheese. I usually mix 2 8oz. bricks of cheese at a time and store in plastic containers. If kept in the refrigerator, most will last up to two weeks. Unfortunately, mine never last that long because they are fully consumed by my wife and I much before that elapsed time!!!! The recipies are for 1 8oz. block; just double for each block used in the recipe. Place the cheese in the mixer, apply medium power (3 on KitchenAide) and blend cheese to a creamy stage. Add additional ingredients and blend on low (2 on KitchenAide) till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in covered plastic bowls in refrigerator for 24 hours for the flavors to mingle. Serve on toasted bagels, as an omlett filling, with crudites or crackers, etc. Posted to Digest eat-lf.v001.n002 From: Arnold Bochner
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Serving Size: 1 Serving (3629g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 12410 | ||
Calories from Fat: 11182 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1242.5g | 1657 % | |
Saturated Fat 700.1g | 3500 % | |
Monounsaturated Fat 312.8g | ||
Polyunsanturated Fat 52.1g | ||
Cholesterol 3991.6mg | 1228 % | |
Sodium 11648.3mg | 402 % | |
Potassium 5007.7mg | 132 % | |
Total Carbohydrate 147.7g | 43 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 147.7g | ||
Protein 215.2g | 307 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12410
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