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The New Yorker, Wisconsin-Style | Wisconsin Milk Marketing Board

The New Yorker, Wisconsin-Style

The New Yorker Wisconsin Style.gouda,hard salami,corned beef and pickle Slaw

Pesto Chicken Bruschetta | Wisconsin Milk Marketing Board

Pesto Chicken Bruschetta

Pesto Chicken Bruschetta - Skillet-toasted slices of sourdough bread are topped with asiago and fresh mozzarella cheeses, tomato and pesto-cooked chicken breast sprinkled with more asiago cheese.

Baguette and Berries with Brie Cheese Baguette and Berries with Brie Cheese A crusty baguette filled with cubes of Brie dressed in orange marmalade with fresh raspberries, a mixture of salad greens and toasted pecans. Recipe Ingredients: 1 15-ounce wheel of Wisconsin Brie Cheese, at room temperature 1/3 cup orange marmalade 1 pint fresh raspberries 1/3 cup chopped pecans French of sourdough baguette 5 ounces salad greens, such as arugula, watercress and/or spinach Cooking Directions: Remove…

Baguette and Berries with Brie Cheese Baguette and Berries with Brie Cheese A crusty baguette filled with cubes of Brie dressed in orange marmalade with fresh raspberries, a mixture of salad greens and toasted pecans. Recipe Ingredients: 1 15-ounce wheel of Wisconsin Brie Cheese, at room temperature 1/3 cup orange marmalade 1 pint fresh raspberries 1/3 cup chopped pecans French of sourdough baguette 5 ounces salad greens, such as arugula, watercress and/or spinach Cooking Directions: Remove…

Camembert and Crab Stuff Filo | Sandwich Ingredients: 12 x 18 inch, 24 (1 pound) fresh or frozen, thawed filo sheets 3/4 cup (6 ounces) butter, melted 24 oz crab 4 eggs 1/3 c heavy cream seasonings 24 oz Camembert Cheese 6 red ells peppers 3 cups Chive Saffron Sauce* 3 qt sweet potato fries 3 qt prepared salad of parsley, cilantro, basil, spearmint, arugula with a lemon vinaigrette  Chive Saffron Sauce: 3 qt fish stock 6-8 saffron threads 12 oz butter 3/4 c chives seasonigns

Camembert and Crab-Stuffed Fillo

Camembert and Crab Stuffed Filo - Hot and crispy sandwich pockets made with filo (or phyllo) dough stuffed with creamy, earthy Camembert, tender succulent crab, and roasted red bell peppers.

Prosciutto Panini with Mozzarella and White Bean Puree - Simply irresistible! Roasted garlic-infused white bean purée is spread onto French bread and topped with fresh mozzarella, shaved prosciutto, strips of roasted red bell pepper, juicy ripe slices of Roma tomatoes and fresh basil leaves. Recipe by Chef Seth Bixby Daugherty.

Roasted garlic-infused white bean purée is spread onto French bread and topped with fresh mozzarella, prosciutto, roasted red bell pepper, Roma tomatoes and fresh basil leaves.

Chicken Salad Sandwich with Havarti Cheese

Chicken Salad Sandwich with Havarti Cheese

Chicken Salad Sandwich with Havarti Cheese - A delicious chicken salad recipe that certainly can be filed under "gourmet dishes perfect for a luncheon entrée". Recipe by Chef Michael Smith.

Pastrami Cheesesteak with Piquanté Peppers, Caramelized Onions and Wisconsin Roth Käse Fontiago

An Italian-style pastrami cheesesteak sandwich with piquant peppers, caramelized onions and Fontiago cheese.

Cajun Cheeseburger

Cajun Cheeseburger

Cajun Cheeseburger - Spicy grilled burgers made with ground beef and pork seasoned with the 'Cajun trinity', bell pepper, onion and celery.

Philly Cheesesteak Sandwich | Wisconsin Milk Marketing Board

Philly Cheesesteak Sandwich

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