Guest guest Posted November 14, 2004 Report Share Posted November 14, 2004 Pat said [about the Melty Cheez recipe], " There was too much for two little people, so what I did, afterwards, was to cook the remaining sauce down until it went, well, kinda rubbery. Not quite, but you know, pulling away from the sides of the pan. Then I put it into an appropriately sized bowl lined with plastic and set it to cool and firm up in the refrigerator. It was still rubbery (tasted good still ;=)), which is what I expected. So then I froze it and today grated some over a serving dish of pasta with veg and quickly tossed it in. Worked like a CHARM! Being cheez of the melty persuasion, it quickly blended with the heat of the pasta and veg and dispersed its flavour throughout. " Good to know that it works that way. So you can make some, keep it frozen and grate what you need... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2004 Report Share Posted November 14, 2004 >Good to know that it works that way. So you can make some, keep it frozen and grate what you need... Yup, sure can. But you have to grate it at the last minute because it quickly melts at room temp. But that's no hardship - and it sure perked up the pasta! So thanks again for the recipe! Bliss. Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
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