British Cheese and Mustard Biscuits

Mary Berry Recipe from Mary Berry’s Stress Free Kitchen


75 g (3 oz) shelled walnuts

75 g (3 oz) Stilton cheese, or any leftover blue cheese, grated (Americans should probably use cheddar cheese)

1 tsp English mustard powder (Americans should use 1 tsp gray poupon dijon mustard or coleman’s mustard)

150 g (5 oz) plain flour (I’m guessing this is all purpose flour)

100 g (4 oz) butter at room temperature

salt and pepper to taste

50 g (2 0z) parmesan cheese, coarsely grated


1. Preheat oven to 180 C.

2. Blend walnuts, coarsely, in a food processor. Add in all the rest of the ingredients (except for 1/3 of the parmesan cheese, which you should save for the topping). Blend for 3 seconds.

3. Turn out dough onto floured surface. Divide into two. Roll out into log shape about 6 in long and 2.5 in in diameter. Wrap dough in cling film and fridge until firm.

4. Slice log into discs about 1/4 in thick. Spread onto two baking sheets greased, lined with parchment paper, or on a silpat. Sprinkle with reserved parmesan cheese.

5. Bake 15-20 min, or until pale golden at the edges.

6. Cool and enjoy!

British Indian Egg and Cheese Toast


2 slices white bread or 1 english muffin

1 c cheddar cheese

2 chopped green onions

1 green chili or jalapeno or green pepper diced

black pepper to taste

2 eggs



1. Toast bread or English muffin.

2. In bowl, mix cheese, onions, chili and black pepper. Mash it up well.

3. Put cheese mash on toast. Place in toaster oven and let cook until cheese melts.

4. While cheese is melting, put oil into medium heat warmed saucepan. Crack two eggs into it. Now, you choose – you can fry the eggs until the yolks are runny, fry until the yolks are hard, or just scramble them like I do.

5. Put the eggs on top of the toast. Enjoy with ketchup or salsa.

Easy No Effort Directions:

1. Make toast.

2. In bowl, mix cheese, onions, chili, eggs and black pepper. Mash it up well.

3. Add oil to warm saucepan (med heat). Add egg mixture. Stir until eggs are cooked and cheese is melted.

4. Put the egg mixture on toast or English muffin.

5. Enjoy with ketchup or salsa.

Grilled Cheese

This is the classic American recipe. Accept no imitations.


2 slices Wonder Bread (Classic White)

2 slices Kraft American Cheese Singles




1. Butter one side of each slice of bread. Oil it too (this is to prevent the butter from burning when you cook it).

2. Place bread, butter slice down, on cold skillet. Turn on stove. Turn skillet to medium low heat.

3. Layer two slices of American cheese onto the center of the slice of bread in the skillet.

4. Top with the other slice of bread, buttered side facing upward.

5. Let cook for about a minute. The heat is really low to let the cheese melt. You should hear a sizzle when the bottom is done.

6. Flip over sandwich. Let other side brown until a lovely golden color, and cheese has melted. It takes about a minute.

7. Take off stove. Cut off edges. Cut into diagonals. Enjoy with ketchup or salsa.


Pierogies (Quartered Recipe)

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Original recipe used FOUR POUNDS of flour and made – what?! – eight to ten servings?! Looks wrong. Plus, I don’t want four pounds of pierogies. I don’t run a polish restaurant. Here’s a whittled down recipe.

Pierogi Dough:
1 pound all-purpose flour
1 tsp olive oil
1 large eggs
1/4 teaspoon kosher salt
3/4 cups warm water (110 degrees F)
Nonstick cooking spray
Mashed Potato Filling:
1/2 pound red potatoes
Kosher salt
1/4 stick butter
1 ounce cream cheese
1 ounce sour cream
1/2 tsp granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 pound soft European farmer’s cheese
Milk to thin, if necessary
Nonstick cooking spray
To Serve:
1 ounce olive oil
1/4 medium yellow onion, julienned and sauteed
Sour cream
1/4 ounce clarified butter
1/2 teaspoon chopped fresh parsley

For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 1/2 cup warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.

Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.

Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that’s ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.

Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.

For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with some kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer’s cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.

Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn’t stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren’t smooth or completely sealed. Repeat. Place on the prepared baking sheet.

In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.

To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy of Pauly Fohrenkamm, Nye’s Polonaise Room

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Banana and Cheese Pudding

Sombremesa de Banana com Queijo (Banana and Cheese Pudding) via Saveur


1 14 oz. can sweetened condensed milk
1 12. oz. can evaporated milk
1 stick cinnamon
4 ripe bananas, cut crosswise into 2 inch pieces, then lengthwise in 1/4-inch thick slices
12 oz. cream cheese, cubed
1/4 tsp. ground cinnamon


  1. Heat oven to 350 degrees.
  2. Boil milks and cinnamon stick in 12-inch nonstick skillet over medium heat until reduced by half, about 30 minutes; discard cinnamon.
  3. Spread 1/3 reduced milk over bottom of an 8×8 baking dish; top with half the bananas and half the cream cheese.
  4. Repeat layering, ending with reduced milk; sprinkle with ground cinnamon.
  5. Bake until bubbly, about 30 minutes.

Forget Saveur, here is the original:

Translated to English:


1 can condensed milk

7 chopped bananas

5 tbsp margarine (use butter instead)

2 tbsp sugar

1 cinnamon stick

2 c finely grated queijo meia cura cheese (matured)

juice of 1 lime

For the meringue cover:

1/2 c sugar

3 egg whites

juice of 1 lime


1. In a pressure cooker, put the unopened can of condensed milk, cover with water, cover and cook. After opening pressure, cook for 30 minutes.

2. Turn off the heat and wait for all the pressure to escape before opening the pot.

3. Remove the pan tin and let cool for 4 hours. Open it, remove the sweet milk and set aside.

4. Settle bananas one side to the other, on an average pan (19 cm x 28 cm), smeared with 1 tablespoon butter. Drizzle with lemon juice and sprinkle sugar and cinnamon. On top, place the rest of the butter.

5. Preheat oven on medium heat 350 F (180 ° C) and bake bananas for 15 minutes. Remove from oven and let cool.

6. Spread the sweet milk, cheese and return to oven for another 10 minutes to melt the cheese.


1. In a small saucepan put the sugar with ½ cup of water and bring to boil over medium heat until a thick syrup. Reserve.

2. Using an electric mixer, beat the egg whites and gradually add the hot syrup still in wire, always beating for firm meringue consistency.

3. Spread over cheese and return to a hot oven for 5 minutes, just to brown. Sprinkle with lemon zest and serve immediately.