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Processed cheese or sharp cheddar cheese, beer, garlic, spices ( dry mustard, horseradish and cayenne pepper) Beer cheese, made from sharp cheddar cold pack cheese food, in a tub. Beer cheese is a cheese spread most commonly found in Kentucky. Similarly named cheese products can be found in other regions of the United States, but beer cheese ...
Beer cheese may refer to: Weisslacker, a German cheese. Beer cheese (spread), a regional snack food. Beer soup.
Pub cheese, a cracker, and a cheese knife. Pub cheese is a type of soft cheese spread or dip prepared using cheese as a primary ingredient and usually with some type of beer or ale added. [1] While beer cheese is made with beer, pub cheese can be made without alcohol. [2] Pub cheese is a traditional bar snack in the United States.
Cheese spread is a soft spreadable cheese or processed cheese product. Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using pasteurized processed cheese and other ingredients.
Beer cheese. Inception. 1965. Manufacturer. Halls on the River Restaurant, Winchester, Kentucky, U.S. Website. beercheese .com. Hall's Beer Cheese, [1] is a beer cheese spread made in central Kentucky since the 1960s. The name comes from Hall's on the River, a Winchester, Kentucky restaurant that popularized the item.
Welsh rarebit. Welsh rarebit or Welsh rabbit ( / ˈrɛərbɪt / or / ˈræbɪt /) [1] is a dish of hot cheese sauce served on toasted bread. [2] The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit. Variants include English rabbit, Scotch rabbit ...
Tahini – paste made from ground, husked, hulled sesame seeds. Tapenade – Provençal spread of puréed or finely chopped olives, capers, and anchovies. Taramasalata – Greek meze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoes. Tartar sauce.
Etymology. Hors d'œuvre in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. [1] [7] The French spelling is the same for singular and plural usage; in English, the typographic ligature œ is usually ...
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