The CookingBites recipe challenge: cream cheese
- Thread starter TastyReuben
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Copy it to a new thread, give it a title and so on.... prefix recipe etc.
EDIT: Umm I don’t know what I’m doing, how do I do this as a recipe?
Then edit the post above and put the link in taking the recipe out...
Help instructions at very bottom of every page (click the help button)... or site support how to do this....
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I'm literally climbing into bed, so hopefully other members can assist if TR or MG are not around soon.
SandwichShortOfAPicnic
Legendary Member
Night night.
I’m of to the cinema.
I’ll attempt to fix it when I get back
JAS_OH1
Forum GOD!
Hope you had a good time at the movies!
I make variations of this dish (using salmon instead) pretty regularly, it's yummy and so easy!
For writing up recipes, go to "forums" and scroll down to find the category that fits your main ingredient (fish and seafood would work well).
Fish & Seafood
Then you'll see the "post thread" icon above on the right to click on and write your recipe. After you've tagged and posted it, copy and paste the link to your recipe in your post here. I like writing up recipes on my desktop personally, I think it's easier.
Last edited:
badjak
Über Member
I've made something similar with canned pink salmon and tuna (not together though 
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Windigo
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I think this belongs in the other thread (the how to thread)I’ve neither made this or even watched the video, but with all this talk of vegan cream cheese, when I saw this pop up on YT, I figured I’d include it:
View: https://youtu.be/aKJJ-xVCDDQ?si=u59zJIecxgjtS3zF
Enjoy…or not, it’s really up to you.
Thanks, didn’t know there was one (that’s not as lame as it sounds, due to the way I see the forum on my phone…). Moved.
My first one:
Recipe - Savory Swiss Cheesecake
I love the idea of a baked cheese spread presented in cheesecake form. It’s just a little more elegant than a spread packed into a crock or a cheeseball. Nothing wrong with either of those, mind, but the cheesecake form is just a little more special to me.
High marks for presentation, but how does it taste?
Well, I brought this over to a family cookout, and by the time I’d arrived, everyone had already eaten, so no one was in a hurry to try it.
As people started to leave, though, they all said, “Lemme jus’ try a small bite,” and from there, my cheesecake got smaller and smaller, until I had less than a quarter left! People were still too stuffed to eat much, but they all cut a wedge or two to take home.
Now, I used Gruyère in place of the suggested generic American Swiss cheese, just because the former has a bit more of a noticeable flavor (and I already had the required amount on hand), so there’s just a hint of sharpness from that, but what really comes through for me is the onion; maybe I just got lucky with some slightly strong green onions this time around, but that’s what I taste, and I like that. I’d expected the tomatoes to stand out, but it’s the onion this time around.
Very, very happy with this, and why not? It looks great, tastes great, and wasn’t much fuss to make. We’re visiting family for Thanksgiving, and I think this will be one of my contributions, because those tomatoes and green onions, as well as the yellowish cheese…those be Christmas colors, aye!
Recipe - Savory Swiss Cheesecake
I love the idea of a baked cheese spread presented in cheesecake form. It’s just a little more elegant than a spread packed into a crock or a cheeseball. Nothing wrong with either of those, mind, but the cheesecake form is just a little more special to me.
High marks for presentation, but how does it taste?
Well, I brought this over to a family cookout, and by the time I’d arrived, everyone had already eaten, so no one was in a hurry to try it.
As people started to leave, though, they all said, “Lemme jus’ try a small bite,” and from there, my cheesecake got smaller and smaller, until I had less than a quarter left! People were still too stuffed to eat much, but they all cut a wedge or two to take home.
Now, I used Gruyère in place of the suggested generic American Swiss cheese, just because the former has a bit more of a noticeable flavor (and I already had the required amount on hand), so there’s just a hint of sharpness from that, but what really comes through for me is the onion; maybe I just got lucky with some slightly strong green onions this time around, but that’s what I taste, and I like that. I’d expected the tomatoes to stand out, but it’s the onion this time around.
Very, very happy with this, and why not? It looks great, tastes great, and wasn’t much fuss to make. We’re visiting family for Thanksgiving, and I think this will be one of my contributions, because those tomatoes and green onions, as well as the yellowish cheese…those be Christmas colors, aye!
Windigo
Kitchen Witch
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- 29 Jul 2019
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- 2:09 AM
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Thank you for going through all that effort, it's very creative!My first one:
Recipe - Savory Swiss Cheesecake
I love the idea of a baked cheese spread presented in cheesecake form. It’s just a little more elegant than a spread packed into a crock or a cheeseball. Nothing wrong with either of those, mind, but the cheesecake form is just a little more special to me.
High marks for presentation, but how does it taste?
Well, I brought this over to a family cookout, and by the time I’d arrived, everyone had already eaten, so no one was in a hurry to try it.
As people started to leave, though, they all said, “Lemme jus’ try a small bite,” and from there, my cheesecake got smaller and smaller, until I had less than a quarter left! People were still too stuffed to eat much, but they all cut a wedge or two to take home.
Now, I used Gruyère in place of the suggested generic American Swiss cheese, just because the former has a bit more of a noticeable flavor (and I already had the required amount on hand), so there’s just a hint of sharpness from that, but what really comes through for me is the onion; maybe I just got lucky with some slightly strong green onions this time around, but that’s what I taste, and I like that. I’d expected the tomatoes to stand out, but it’s the onion this time around.
Very, very happy with this, and why not? It looks great, tastes great, and wasn’t much fuss to make. We’re visiting family for Thanksgiving, and I think this will be one of my contributions, because those tomatoes and green onions, as well as the yellowish cheese…those be Christmas colors, aye!
SandwichShortOfAPicnic
Legendary Member
Ah thanks. I’ll be back in a minute asking dumb questions no doubt
I like the salmon version but this one packs a serious punch and is well worth a try.
The smoked peppered mackerel is robust to say the least.
Herbaceous
Über Member
This is what I have been eating every year for my birthday since I was roughly 11 years old: Amaretto chocolate cheesecake
JAS_OH1
Forum GOD!
Oh my mom used to make those from scratch, heavenly! I haven't eaten one in probably 30 years.
JAS_OH1
Forum GOD!
So now you copy the link to your recipe and edit your post in this thread to include the link. Or you can create a new post with your link.
EDIT: Umm I don’t know what I’m doing, how do I do this as a recipe?
SandwichShortOfAPicnic
Legendary Member
Did it straight after Captain
JAS_OH1
Forum GOD!
Okay, I need to run out and get some avocados (making a Cinco de Mayo dinner tonight and gotta have some guac). Hey TastyReuben want me to pick up some avos for you? 
Seriously SandwichShortOfAPicnic I thought about making a basket of fries/chips to go with the margaritas tonight, LOL!
Seriously SandwichShortOfAPicnic I thought about making a basket of fries/chips to go with the margaritas tonight, LOL!