Jim Vorheis 10 oz Sharp cheese, grated 10 oz Butter, softened 2 tb Sherry 1 tb Horseradish 1/2 ts Garlic salt Blend all ingredients well and pack in a crock. Serve with crackers. This is better if it is made several days before serving. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make The Bee Cheese's Videos
Honey Bee® Goat Cheese - Fig & Apple Tasties
This Gouda style cheese is made with pure goat milk and a drizzle of honey. This cheese is easy to use and lightly sweet. It cooks well, but also makes a great appetizer. This video shows you a very simple way to make a pretty party platter.
MAC & CHEESE OVERLOAD with Mama Bee
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Asheville Bee Charmer has curated a list of perfect cheese and honey pairings. Check out the blog post here:
BEE STING BARS
RECIPE:
These Bee Sting Bars are a homemade rendition of my favorite dessert from a bakery called Baked & Wired. They have a buttery shortbread base with a sweet honey almond topping that's sticky, chewy, and delicious. SUBSCRIBE for more easy recipes:
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Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Bee Cheng Hiang EZ Cheese 20s TVC
URAI Kitchen 2022 - Cheesy Seafood Bee Hoon
Bee Hoon Lovers, here’s a terrific recipe to tame your little picky eater, Cheesy Seafood Bee Hoon! The great texture of Bihun Jagung URAI is served in buttery, cheesy and creamy soup combined with the umami taste of tender prawns. This simple and tasty dish is ready to win your kid’s heart! ????????
Ingredients: 2 pcs Bihun Jagung URAI
For sauce: 5 tbsp butter 1 medium onion, minced 3 cloves garlic, minced 3 large prawns, shell on ½ tbsp ginger, grated 2 tbsp flour 500 ml chicken stock 300 ml evaporated milk 100 g cheddar cheese, grated 1 tsp sugar Salt, pepper and sugar to taste
For garnish: Coriander leaves
Directions: 1. Cook Bihun Urai according to instructions on pack. Set aside. 2. Heat butter in a sauce pan over medium heat, add garlic and onion. Cook until translucent and fragrant, then add prawns and ginger. Add flour after prawns changed color, stir well 3. Pour in stock and keep stirring until the broth thickened, then add milk and cheese. Season with salt and pepper. Bring the broth to boil and set aside 4. Place bihun on a serving bowl, add the prawn and pour the broth. Garnish with the coriander leaves. Serve immediately.
For 3 servings
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