Cahills Cheese Recipes

Cahill’s Ballyporeen Cheese & Steak wrap

Ingredients:
2 Ib Top round steak, cut 1″ Thick
3 tbsp. Flour
2 tsp. Salt
2 tsp. Chili powder
1/4 tsp.Pepper
1/4 cup Shortening
2 cup Chopped onions
can (16 oz) tomatoes
1 cup Shredded Cahills Ballyporeen cheddar with herbs

Method:
1. Preheat oven to 350 degrees.
2. In a cup combine the flour salt,chili powder and pepper.
3. Trim excess fat from top round steak.
4. Cut into 6 pieces.
5. Place on cutting board sprinkle with some of the flour mixture.
6. With meat mallet pound flour mixture into meat.
7. Turn meat over and repeat on other side.
8. In 10″ skillet over medium high heat cook meat in hot shortening until well browned on both sides.
9. Remove to warm platter.
10. In meat drippings, cook chopped onions until browned.
11. Stir in remaining flour mixture.
12. Spoon onion and flour mixture into large shallow casserole.
13. Arrange browned steaks on top.

Garnish:
Thin slices red and green
Bell peppers
Parsley

 

Cahill’s Ballintubber & Chives Omelette

Ingredients:
2 eggs
2 tbsp of milk
Small pinch of pepper
Small pinch of grated nutmeg
2 02 finely grated
Ballintubber Cheddar with Chives
Knob of butter
6″ Omelette pan.

Method:
1. Beat eggs with the milk, pepper and nutmeg. Stir in all but one tsp of there grated cheese.
2. Melt the butter in the pan until hot but not smoking. Pour in the mixture and reduce the heat.
3. Cook slowly, drawing in the mixture from the sides until it is set and golden brown underneath.
4. Fold on to a plate and sprinkle with the remainder of the grated cheese.
5. Serve with Crisp Lettuce and thinly sliced Tomato.
6. Sprinkle with finely chopped Parsley and eat immediately with plenty buttered brown bread or toast.

One large egg may be used instead of two, with 1 tbsp of milk.
Tip: Keep 2 or 3 oz of freshly grated Ballintubber Cheddar in a sealed jar or plastic container ready for quick snacks at all times.

 

Cahills Porter cheese soup

Ingredients
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
I bunch broccoli
II fl oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated
2 tblsp grated parmesan cheese salt & pepper to taste

Method:
Saute’ the diced vegetables in butter.
Mix flour and mustard into sautaed vegetables.
Add the chicken or vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp.
Add beer and cheeses to the soup.
Simmer 10-15 minutes.
Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.

 

Cahill’s Chili Cheese Steaks Recipe

Ingredients:
2 Ib Top round steak, cut 1″ Thick
3 tbsp. Flour
2 tsp. Salt
2 tsp. Chili powder
1/4 tsp.Pepper
1/4 cup Shortening
2 cup Chopped onions
can (16 oz) tomatoes
1 cup Shredded Cheddar cheese

Method:
Preheat oven to 350 degrees.
In a cup combine the flour salt,chili powder and pepper.
Trim excess fat from top round steak.
Cut into 6 pieces.
Place on cutting board sprinkle with some of the flour mixture.
With meat mallet pound flour mixture into meat.
Turn meat over and repeat on other side.
In 10″ skillet over medium high heat cook meat in hot shortening until well browned on both sides.
Remove to warm platter.
In meat drippings, cook chopped onions until browned.
Stir in remaining flour mixture.
Spoon onion and flour mixture into large shallow casserole. Arrange browned steaks on top.

Garnish:
Thin slices red and green
Bell peppers
Parsley

 

 

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