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Cups with cream cheese

Cups with cream cheese


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1. Mix all the ingredients and knead. The result is a slightly sticky dough.

2. Powder a food foil with flour and wrap the dough in it.

3. Put the dough in the fridge for at least 12 hours so that the flavors blend better. He stayed with me for 2 days: D.

4. Preheat the oven to 190-200 ° C.

5. Grease a muffin tin with butter and line it with flour.

6. Powder the work table with flour, spread the dough in a thin sheet, cut circles with a 10 cm diameter. We stretch each circle again, and then we put it in the shape of muffins.

7. Put in the center of each cup rice, or beans, or ceramic beads. 8. Put in the oven for 10-20 minutes (depending on the oven;). When they are browned, take them out of the oven and try to remove the barley or what you put in them, then leave them to cool.

I also made a few stars from a little dough, which I baked with the cups.

Filling and assembly:

1. Mix the cheeses, except for the lime cheese and sour cream.

2. Cut the pepper into cubes and incorporate it into the cream cheese. 3. Put in each cup a piece of lime cheese and a spoonful of filling. On top we put a biscuit, or a piece of bell pepper.



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18 comments, leave yours

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Hello Virtues, I adore this alternative that you bring us today! I think it's a good idea not to always make traditional pears in wine. Thank you very much for sharing this recipe with us. I will comment! Thank you !

´HOLA Esther, you will see how you suck your fingers, touching the wine with pears and cream cheese, it is refined. you will tell me.

Without trying them, you want to eat them, I hope and try them without fail, thank you for sharing these delicious things with us.

Mary, as soon as you try them, you know, tell us.

I want to make this recipe, but when you say spread cheese, what cheese do you mean, Philadelphia type? because there are already many to spread.

Hi Paqui, if the cheese spread is Philadelphia type, I usually use the Carrefour or day brand. They are cheaper and also offer good results.

Good morning, girls, I'm going to make pears tonight and I don't have lemon yogurt, I have bananas or I don't. Thank you

Hello toñi, yogurt if it should be thrown away

girls the 4 pears do not fit in the basket, only 3 when time is up can I put the rest in the basket?

Toñi, who sent me the message alone, told you that yogurt makes the cream more creamy. don't you have nature or sugar? If you do not add bananas, it will give it another note.
and tell me.

virtues finally my husband went to buy me lemon pk i am super busy. thanks anyway.

ahhh another thing the pears didn't come out as red as in the pk photo.

hello toñi, didn't it turn red? I'm so weird, since the red wine stains, because I can't tell you why really. the important thing is that they come out well.

A question when we take the first step to put wine, sugar and cinnamon, is it in the basket? Is it next to pears? I got a little involved. I'd like to do it for dinner at the end of the year, thank you

Hi Rachi, you just put pears in the basket, the rest is in the glass. you will say how it was.

Hello everyone, ace. I only made cream cheese on Christmas Eve to accompany it with fruit salad. I had to do twice as much (my family came) and the next day, when you had to eat what was left of the night before. there was no cream cheese left. E EXQUISIT. CONGRATULATIONS

Thanks Cristina! I'm so glad you liked it and thank you for following us. A hug!

What good news Cristina, thank you very much for sharing it with us and thank you for following us A hug!


Avocado cream with cheese and garlic & # 8211 appetizer cream

Avocado cream with cheese and garlic & # 8211 appetizer cream. Avocado spread with cream cheese recipe. An alternative to the classic guacamole. Fine and creamy avocado paste with garlic, more or less spicy. Avocado paste for spreading on bread or to eat with boiled or fried potatoes.

Avocado is a very healthy and tasty fruit that should be eaten more often than we do. All its properties are highlighted in the raw state so there is no point in cooking it. This avocado cream with cheese is prepared in a few minutes and is extremely tasty.

Many people use avocados just for guacamole recipe (see here). But it can be included in other combinations. I am always looking for homemade alternatives for cold snacks during the day. I think we are already used to the fact that we make many spreads of meat, ham, mushrooms or various kinds of cream cheese (see here).

I did the same now, when I was looking for an alternative to the classic & # 8222körözött & # 8221 & # 8211 ie cow's cream cheese with cumin, paprika and onion or garlic & # 8211 see the recipe here.

I made a tasty and healthy breakfast. It is a delicious dietary recipe. It also fit perfectly with the sandwich in the junior's school package. On top of this avocado cream with cheese you can also put lettuce leaves, thin slices of ham, etc.

From the quantities below it results approx. 350 g of avocado cheese paste.


If you like it, share it with your friends!






Ingredient:

For the roll top:
3 eggs
80g old cough
100g flour
1 sachet of vanilla sugar
Oil for the tray
4-5 tablespoons strawberry jam to fill the roll

For the lid top:
3 eggs
80g old cough
100g flour
1 sachet of vanilla sugar
Oil for the tray
3-4 tablespoons strawberry jam to grease the top

For the cream:
500g fresh cottage cheese.
200g margarine Rama
200g powdered sugar
1 sachet of vanilla sugar
200g strawberries for pasta
450g strawberries

To grease the cake, at the end:
2 tablespoons honey
3 tablespoons lemon juice

Cream and strawberries, for garnish

Method of preparation:
To prepare the roll, put the egg whites in a bowl and beat them with the mixer. When it starts to harden, add the caster sugar in the rain and mix until you get a consistent foam. Add the vanilla sugar, the yolks and mix until incorporated. Add the flour in the rain and mix slowly, from top to bottom with a spatula, until everything is incorporated.

Grease a pan with oil, line it with flour and pour the resulting composition into the pan. Leave it in the oven for 10-15 minutes. The toothpick test can be done to check if the worktop is baked.

After it is baked, take out the top on a damp towel, quickly grease it with strawberry jam on the side that was at the bottom of the tray, and roll it tightly and quickly, using the towel. Let the resulting roll cool down and put it in the fridge until we take care of the rest.


For the round top, put the egg whites in a bowl, beat them with the mixer, add the caster sugar and continue mixing until you get a consistent foam. Add the vanilla sugar, the yolks, mix, then add the flour in the rain and mix with the paddle from bottom to top, lightly until completely incorporated.


Grease a round tray with oil, line it with flour and pour the prepared composition before, then level. Leave the top in the oven for about 20 minutes, then remove it, leave it to cool.

In a bowl put margarine, add powdered sugar and rub until incorporated. Add the vanilla sugar, the sweet cow's cheese and mix until you get a homogeneous cream.

We wash both the strawberries for the pasta and the ones we incorporate in the cream cheese, remove the tail and cut them into quarters.

We put 200g of strawberries in another bowl and we pass them with the vertical blender, until we obtain a puree.


Strawberry puree obtained by poultry, add it over the cream cheese prepared before and mix until smooth. Add the strawberries that we cut into quarters beforehand and mix lightly, without crushing them.



After we have everything ready, we move on to forming the cake. We must know that this cake will have to be overturned at the end.
We cut the roll into slices one centimeter thick.
Take a large bowl with a round bottom and cover the inside with a bag or cellophane. We start from the bottom of the bowl to line the interior walls with rolls.
After we have lined the entire inside of the bowl, we add strawberry cream cheese inside.



On top we will put the round top and previously greased with strawberry jam, with the greased part over the cream, then we squeeze the bag inside and put it in the fridge for 12 hours - until the next day.


The next day, take the cake out of the fridge, open the bag, place a plate over the round top and turn the bowl upside down. Remove the bowl, then gently open the bag from the surface of the cake dome.

In a bowl put two tablespoons of honey over which add 3 tablespoons of lemon juice, mix and grease the dome of the tor with the brush with this composition. At the base, all around, we can garnish with whipped cream and top with strawberries.





Cheese and tomato cream tarts

A perfect appetizer this spring or for the Easter meal, as it is approaching. For the dough I also used spelled flour, which made it much more consistent and filling. The filling is a simple cream cheese. Here you can play with different greens, green onions, sun-dried tomatoes or even olives. They can be customized according to everyone's taste. In the end I came up with a generous slice of tomato. They are so good that we ate them all at one meal.

For 4 people :: Preparation 30 minutes :: Baking 20 minutes :: Low difficulty

Ingredients for 4 tarts with a diameter of 10cm:
For the dough:
100 g of spelled flour
100 g of white flour
100 g butter
an egg
salt
Filling:
300 g cream cheese
salt
tomatoes
pepper
parsley

Preparation: knead a dough and cool it for 30 minutes.

Prepared 4 forms of tarts with a diameter of 10 cm.

Preheat the oven to 160 degrees Celsius. Spread the dough in the 6 forms. Gently prick them with a fork.

Put them in the oven for 20 minutes.
After the tart shells have cooled, fill them with the cheese cream and tomato slices.

Finally add black pepper ground and green parsley leaves.


Mushroom pate with cream cheese

First lightly fry the chopped onion julienne, then add the mushrooms and keep on medium heat, stirring, until the liquid evaporates. After cooling, mix with cream cheese, season to taste.

Serve on keto / low-carb bread or with vegetables.

TOTAL: 780 grams, 874.6 calories, 25 proteins, 72.9 lipids, 27.1 carbohydrates, 0.8 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 14 Review (s)

Ingredients

To prepare this recipe in record time, it is necessary to have the mini-tart shells bought, ready-made.

If you still want to prepare them completely from scratch, use this tart wheat recipe .

  • Roll out the tart top after you have cooled it and cut it into a round shape.
  • Place the cut shapes in a tray of mini-tarts or muffins, greased with oil before and press them centrally, so that they remain evenly spread on the walls of the molds.
  • Prick the dough from place to place with a toothpick, then bake the molds for a maximum of 12-15 minutes, until the tart shells brown nicely. Allow to cool, then fill as follows:

Ingredients for the spaghetti recipe with beetroot cream and cheese

  • 300 g spaghetti
  • 2 medium pieces of boiled beets
  • 200 g Stracchino cream cheese (or other cream cheese)
  • a pinch of salt
  • pepper

Appetizer with assorted cream cheese

The winter holidays are over and I haven't been able to post any of the entrees I usually make at festive meals. The traditional ones of the house, basically, are the ones that contain a cream cheese. I give you some assembly ideas as you can see in the photos.
I filled the red and green peppers with the same cream cheese. It is better to slice the sharp ones, having a smaller diameter, the cheese does not fall. But also bell peppers if it is not too big.
From the large ones (bell peppers) cut long slices in the shape of a ship (about 3 cm wide) and you can apply with a teaspoon or pos the cream cheese or guacamole as in the photo.
Helping me were these decorative milk kernels that can be similarly cut with a cookie cutter, from a slice of telemea. They are decorative. With the big ones I also assembled minisandwich & # 8211.
Sweet cheese from the mixture to take from the market, the one packaged from the supermarket is too watery and I find it a bit tasteless, especially when it is very skim. Earlier I spoiled an appetizer roll with a 0.2% fat cheese, I wanted it to be more dietetic and the roll had no taste.



INGREDIENTS & # 8211 APPETIZER WITH CHEESE CREAM
250 g telemea
200g cow's milk cheese or sweet cheese, not defatted and drier
75g sour cream fermented (it can be degreased)
1 green link
50 g butter (at room temperature)
1/2 small onion finely chopped into tiny cubes or green onions
……………………………………
INGREDIENT & # 8211 MINISANDWICH
toast
CHEESE
favorite homemade chicken pastrami / sausage
milk core
cucumber
Red
radish
olive

CHEESE CREAM PREPARATION / ASSEMBLY
Crush the telemeau with a fork, add the butter, the cheese, mix well, add the sour cream, onion and finely chopped greens.

The hot peppers are easily filled with the pos without two with a 1 cm hole, otherwise the pasta will not reach the top. After filling, let it cool to harden the butter and implicitly the filling. Cut into slices about 8mm thick, with a sharp knife. Decorate with greenery.

I cut peppers out of peppers and put guacamole and milk core.

For cucumber rolls, cut a long ribbon from a Fabio cucumber, I have a knife for something like that, with a slot, or with a mandolin grater, but I'm afraid of it, it cuts great and I always get hurt. These are mounted before serving because they soften a bit quickly.
I greased other ribbons in the middle with cream, I rolled them with a cone fixed in a 1.2cm base of tomato cut in the middle with a cutter. Top milk core.

The sandwiches show the layers. I cut the base from a slice of toast with a flower or circle cutter.
Liv (e) it !!


Cream cheese and chocolate cake

It is a cake that was originally intended differently, but finding that a certain ingredient I had to use, such as whipped cream, had expired, I used cream cheese instead.
Sorry for the money I gave for the cream that I didn't use during the warranty period, I made a delicious and quite simple cake, I say.

  • 6 eggs +4 egg whites
  • 10 tablespoons sugar
  • 8 tablespoons flour
  • 2 tablespoons cocoa
  • 1 teaspoon lemon juice
  • salt
  • Syrup:
  • 500 ml of water
  • 2 tablespoons sugar
  • 2 teaspoons rum essence
  • Cream:
  • 500 gr cream cheese (from Lidl)
  • 100 gr dark chocolate
  • 6 tablespoons sugar
  • 4 yolks
  • 200 gr butter
  • salt
  • hazelnuts, crushed

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]


Let the countertop cool and prepare the syrup.
Put water and sugar in a bowl on the fire and leave them until the sugar melts, then add the essence.
Let the syrup cool.
For the cream, put in a bowl on the fire, broken chocolate pieces and butter and leave them until they melt, stirring so that they do not stick to the walls of the bowl.
Then add the yolks, mix everything well and lift the pot off the heat.
We give him a cold.
Mix the cream cheese with a little salt and powdered sugar, then gradually add the cooled chocolate and continue mixing until the cream becomes frothy.
Syrup the top, spread the cream on top and let the tray cool until the cream thickens well, at least 2-3 hours.

I hope you like my cake recipe with cream cheese and chocolate!