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Regular cream cheese is more dense than the neufchatel - but flavorwise same thing. Here's another favorite recipe I learned from my sis:
2 packages cream cheese, softened
4-5 green onions (scallions) sliced thin
1/3- 1/2 box of zante currants
1/2 jar mango chutney (make sure it doesn't contain ginger, it will taint the flavor of this recipe)
toasted coconut flakes*
Mix the cream cheese with the green onions and currants. pat into a big ball (or a log as I prefer) spread the top with chutney; sprinkle to coat with toasted coconut. turn onto serving dish, and coat the rest of your ball (or log) with the chutney, and then the coconut. Serve with hearty crackers like triscuits and watch this disappear at your next party. Beware - this is certifiably addictive!
*Toast the coconut in a dry skillet over medium heat - stir constantly, because the time to transition from toasted to toast (i.e. burnt coconut in your garbage can) is very short. Alternately, you can toast in on a cookie sheet in the oven, but still keep a keen eye on it!
I don't always have sour cream in the house. I buy it when we're planning on "making Mexican something or other" but aside from then, it's not a staple in my house. (I do love sour cream, though, so if it WAS always in the fridge, I'd *ahem* find an excuse for it.)
A little bit of an aside, but years ago, I learned that if you take cottage cheese and puree it in a food processor, it tastes A LOT like sour cream. I don't recommend it for recipes, necessarily -- never tried that -- but as a sour-cream alternative on baked potatoes, it totally rocks. Plus, it has WAY more protein than sour cream, so that's a bonus.
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Quote:
Originally Posted by Niftybergin
A little bit of an aside, but years ago, I learned that if you take cottage cheese and puree it in a food processor, it tastes A LOT like sour cream. I don't recommend it for recipes, necessarily -- never tried that -- but as a sour-cream alternative on baked potatoes, it totally rocks. Plus, it has WAY more protein than sour cream, so that's a bonus.
Regular cream cheese is more dense than the neufchatel - but flavorwise same thing. Here's another favorite recipe I learned from my sis:
2 packages cream cheese, softened
4-5 green onions (scallions) sliced thin
1/3- 1/2 box of zante currants
1/2 jar mango chutney (make sure it doesn't contain ginger, it will taint the flavor of this recipe)
toasted coconut flakes*
Mix the cream cheese with the green onions and currants. pat into a big ball (or a log as I prefer) spread the top with chutney; sprinkle to coat with toasted coconut. turn onto serving dish, and coat the rest of your ball (or log) with the chutney, and then the coconut. Serve with hearty crackers like triscuits and watch this disappear at your next party. Beware - this is certifiably addictive!
*Toast the coconut in a dry skillet over medium heat - stir constantly, because the time to transition from toasted to toast (i.e. burnt coconut in your garbage can) is very short. Alternately, you can toast in on a cookie sheet in the oven, but still keep a keen eye on it!
OMG, I need to stay away from this evil cream cheese thread...... I'm putting on pounds just reading the recipes.....
I put cream cheese in my mashed potaotoes and love the taste....What else can I do with cream cheese? I'd love to add cream cheese to everything I make....Does anyone have any ideas or recipes for the "everyday use" of cream cheese? Thanks ahead of time.
dice some jalapeno peppers, and mix them with cream cheese. use it as a filling/stuffing for meat.
i have had it with dove breasts, and venison. i am sure you can use more conventional meat.
I love sweet potatoes but hubby doesn't. So when I make mashed potatoes I do 1/2 russets and 1/2 sweet potatoes (fresh - not canned). The sweet potatoes take longer to soften when boiling, so add them to the water first and let them start cooking. Add the russets about 10 minutes into the boil. When they're all soft, drain. Add a little butter and cream cheese to taste. Throw in some diced green onion and whip with an electric mixer. So heavenly. And I always use the light cream cheese as well. I've always been tempted to use a garden veggie cream cheese for my mashed potatoes, but I'm too afraid I'd ruin them.
I ditto Niftybergin -- don't even LOOK at the fat free stuff. It'll hurt you! Seriously, it's pretty gross.
I'm not sure that I can tell the difference between light and regular cream cheese. Maybe in the beginning I could, when I first switched, but I can't even be certain that that was the case even then. It's 1/3 less fat and/or calories (I'm not sure which or both) and, honestly, the light stuff is pure goodness. I don't need the extra fat or calories. The light is heavenly enough.
I don't always have sour cream in the house. I buy it when we're planning on "making Mexican something or other" but aside from then, it's not a staple in my house. (I do love sour cream, though, so if it WAS always in the fridge, I'd *ahem* find an excuse for it.)
I'm a big cheese freak -- I always have Parmesan, sharp cheddar, and Dubliner in the house, and possibly another kind too.
But I will NOT drink milk. NEVER. And nobody can make me!
I'd definitely try the light cream cheese, though (but NOT the fat free) -- it's worth a try, and I don't think you'll be disappointed at all.
Thanks for the info.....It's interesting that we don't drink milk but love all kinds of dairy products. How about ice cream? I love ice cream....
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Seriously, it's pretty gross.
