Anyone have any mozerella cheese recipes?

Question

i love mozerella cheese, but i don''t have any recipes for it besides pizza and the usual stuff. If u tell me one - i'll make it right now.

Answer 1

THREE CHEESE MANICOTTA

INGREDIENTS:
1 (8 ounce) package manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated Parmesan cheese, divided
1 tablespoon minced garlic
1 egg
2 tablespoons dried basil
2 (26 ounce) jars pasta sauce

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.



MOZZARELLA CHICKEN

INGREDIENTS:
4 skinless, boneless chicken breasts
1/4 cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
1/4 cup butter
2 teaspoons minced garlic
1 cup dry white wine

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.
Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.
To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.

Answer 2

How about mozzarella sticks?

INGREDIENTS:

2 eggs, beaten
1/4 cup water
1 1/2 cups Italian seasoned bread crumbs
1/2 teaspoon garlic salt
2/3 cup all-purpose flour
1/3 cup cornstarch
1 quart oil for deep frying
1 (16 ounce) package mozzarella cheese sticks or a block of mozzarella cut into sticks

DIRECTIONS:
In a small bowl, mix the eggs and water.
Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).

One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil.

Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Serve with choice of marinara sauce, ranch dressing, honey-mustard, etc.

(Note: you may want to double coat each stick -- seems to work better for some people.)

Answer 3

Quesapizza
Grease one side each of two flour tortillas - I like to use the whole wheat ones, but any soft shell is ok.
Place one tortilla - greased side down - in an appropriately sized non-stick pan or a griddle. Spread a thin layer (1-2 tbsp for a burrtio-sized tortilla) of tomato sauce on to the shell, leaving a finger's-width around the outside edge. Top with a (again thin) layer of your choice of pre-cooked meats (pepperoni, sausage) or thinly sliced/diced vegetables (onion, tomato, green peppers), and then a healthy layer of mozzy -- fillin in the edges. Top with the other tortilla. Cook over medium heat until the bottom shell is sufficiently crispy, flip and wait. If the (now) bottom shell is crispy but the mozzy isn't melted enough, turn the heat down and finish.
Cut as you would quesadillas and serve.

Variations: Omit the sauce, replacing with a parmesian/mozzerella blend on either side of the meat/veggies; and serve the sauce on the side.

Answer 4

Recipe 1 takes 2 minutes: sprinkle the cheese on a flour tortilla (use alot!), microwave 50 secs., eat!
Recipe 2 Do the above only add alittle canned chicken and salsa or enchilada sauce, mike for a little longer.
Quick and easy.
Mozza will work but chetter is better!

Answer 5

CHICKEN WITH MOZZARELLA CHEESE

Ingredients:-

-4 to 8 chicken breasts
-2 eggs, beaten
-Bread crumbs
-1/2 c. Parmesan cheese
-Parsley
-2 1/2 to 3 1/2 c. mozzarella cheese
-1 pt. heavy cream

Method:-

1) Beat eggs.
2) Dip chicken breasts in egg batter then in bread curbs.
3) Brown well on both sides (they do not have to be done).
4) Mix Parmesan cheese with parsley, 1/2 cup mozzarella cheese and heavy cream.
5) Pour over chicken in baking dish.
6) Pour another 1 to 2 cups mozzarella cheese over chicken.
Bake at 350 degrees for 30 minutes.

Serve this dish with a salad.

ENJOY!!

Answer 6

Get a very large zuchinni and cut in 1/4 inch circles, cover with pizza suuce and cover with mozzlrola cheese and broil, zuke pizza

Answer 7

Grab a couple slices of bread, some deli meat, the mozz, and whatever veggies, and grill a panini?

Answer 8

How about a salad made with mozzarella, tomatoes, basil and onion...dressed with a little olive oil, balsamic vinegar, salt, pepper and oregano?

Answer 9

Mozzarella Cheese Recipe
Recipe for making homemade mozzarella cheese.
Makes about 4 8oz balls

I N G R E D I E N T S
2 gallons milk, pasteurized and cooled to 90F
7 tablespoons cultured buttermilk
6 tablespoons yogurt
rennet to coagulate 2 gallons milk (1/2 Hansens
tablet) dissolved in about 1/2 cup Cold water.

I N S T R U C T I O N S
Mozzarella is one of several kinds of "plastic-curd" cheeses, originating in Italy. In making them the curds are kneaded, which expels whey and produces plasticity. Because of their dense texture they keep well in warm climates and are ideal for smoking. Provolone is an aged version of a plastic-curd cheese.

Mozzarella is one of the most versatile cheeses to
make at home, since it tastes wonderful freshly made,
freezes well, and can be used like an aged cheese in
cooking, melting readily when heated.

Start this cheese in the evening. Maintain the milk at 90^F in a double boiler. Mix the buttermilk and yogurt separately with a little of the milk to remove lumps, then blend into the rest of the milk. Add the rennet solution and mix thoroughly. Let sit until the curd sets and breaks clearly when tested with a finger about 20 to 30 minutes. Cut the curd into 1/2 inch cubes as evenly as possible. Maintain at 90^F for 15
minutes, stirring with a clean hand. The curds are fragile because they have not been cooked, so stir very gently, just enough to keep them from matting together. Gently pour the curds into a cloth lined colander. When the whey has drained, the curd should be in one solid piece. Rinse in cold water, then soak in a pan of cold water for 15 minutes. If it is a big batch, cut the curd into several blocks, 4 or 5 inches square.

Drain off most of the water, then refrigerate the curds, or keep in a cool, 40^F place. Leave them in a colander or other container that allows drainage. (Commercially, mozzarella curds are shipped to delicatessens at this stage, where the cheese is finished.)

The next day, warm the cheese to room temperature so it will ripen, or become more acidic. After an hour or so, test the cheese for acidity as follows. Cut off a small piece of cheese and cut it into three 1/2 inch cubes. Heat several cups of water in a sauce pan to 165^F. Put in the cubes and stir for 5 minutes. Remove the cubes and mold them together like modeling clay.

Reheat the lump of cheese in the water for a minute, then remove and work or mold it together a little more. After repeating several times, try to pull the curd apart. If it breaks or tears, and clouds the water, it is underripe. Wait an hour or so and test again. When it pulls into a long rope and can be molded together again, it is ready. It will have a
glossy surface and* will cloud the water only slightly. The whole cheese is treated somewhat like the test sample to finish it. Cut it into small cubes and put them in a pan. Heat water to 170^F and pour enough over them, to cover the curds by about 2 inches. Keep a thermometer in the pan and let the temperature drop to 135^F. Press the cubes together, and then knead the cheese, by stretching and pulling it, as if working modelling clay. It should become
"plastic" and stretch into long strands. When it does,
shape into half pound balls, or make a thick rope, fold it in half, and twist several times to make a decorative oblong cheese. Mozzarella can be dipped in hot water to make a glossy surface, or wrapped in cheese cloth to protect it. To keep the cheese very fresh tasting for up to a week, keep it in a bowl of water in the refrigerator, and change the water every day. To salt mozzarella for longer keeping, or to
prepare it for smoking, soak it in brine for 4 or 5 hours (See Brined Cheese) The whey from mozzarella is perfect for making ricotta because it does not have a chance to develop much acidity.

Smoked Mozzarella: Mozzarella and other firm cheeses
can be cold smoked for flavor. Salting and smoking both help preserve the cheese by drying it, and discouraging bacteria and insects. Set the cheese on a rack in the smoker, or wrap in cheesecloth and hang it. Keep the temperature below 90^F to prevent sweating off butterfat or melting. Smoke at 60 to 85^F for 4 to 15 hours.

Brined Cheese: Press the cheese for 5 or 6 hours, or overnight, without salting it. Make enough brine to cover the cheese by about an inch, using 4.1/2 Tablespoons of plain salt for every quart of water needed. Soak the cheese from 12 to 24 hours. A small cheese requires less time than a large one. Turn the cheese once or twice to ensure that the brine penetrates all sides. Drain for about an hour on a
cloth covered rack. Cover and refrigerate. Keeps for a week or more, longer than most fresh cheeses.
http://www.gourmetsleuth.com/mozzarellar

Answer 10

I love cheese! SORRY!