gouda recipes

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.

Gouda-And-Beer Fondue Bread Bowl

Dijon mustard

Kosher salt

garlic,

apples,

pears,

bread

Gouda cheese, shredded

Swiss Emmentaler cheese, shredded

cornstarch

beer

lemon juice

Gouda-and-Beer Fondue Bread Bowl

GOUDAANDBEER
FONDUE BREAD BOWL
Food Network Kitchen
Food Network
Crusty Bread, Gouda Cheese, Swiss Emmentaler Cheese, Cornstarch, Lager Beer, Lemon
Juice, Dijon Mustard, Kosher Salt, Garlic, Apples, Pears

To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.

Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.

Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.

Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.

Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

It was good, but the beer didn't fully mix with the cheese after 10 minutes, so I ladled out the extra liquid, and used the mixed part, it worked in the bread bowl like fondue for about 5-10 mins but then the cheese started to turn into harder cheese, more like taffy consistency, it was great fun though everyone was trying to steal eachothers large stringy pieces. Very delicious especially the garlicy bread bowl with buttery leftover cheese stuck to it, yum.

Excellent. We served in fondue pot with apples, cauliflower and bread chunks. Salt wasn't needed. We added fresh ground pepper. Serving it in fondue pot kept it warm. Could add chopped chives or scallions for color. Best beer cheese recipe I've tried. 

Flavor was delicious and easy to prepare. I ditched the bread bowl (grocery was out) so minced 1/2 garlic clove and made a paste w kosher salt. Added it to the beer/lemon juice on the stove. Recommend a warmer of some sort otherwise when it cools it solidifies. Might be great as a crostini topper with a pear or apple slice as an alternative. 

WOW! We love this dip and it’s often the centerpiece of my app table along with a fun cheese board and sweet , spiced nuts!!

This was absolutely amazing! I bought pre baked Italian bread from the store and cut into a bowl. Huge hit! I just wanted to dump it all in my mouth ha ha

Question, how long would this be melty enough to dip?  Suitable for a party or more of a dig in and eat situation?  If anyone has made this, I'd appreciate hearing about your experience.  I'd love to ditch the fondue pot.

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

mostaccioli or penne pasta

mayonnaise

milk

white vinegar, plus more if needed

pepper

adobo sauce

grape tomatoes, halved lengthwise

smoked gouda cheese,

basil leaves, thinly sliced

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.

Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.

In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

I love chipotle so I knew this would be my kind of salad. It adds sim fun southwest zest to an otherwise basic pasta salad. I added corn, red pepper, and green onions which were great 

Yum! made this with no tomatoes (no one in my family is a fan) added some chicken and regular gouda and was still super delicious. even my 18 month old ate it up will definitely make again. 

This is delicious!  I’ve made it 5 times for different events and it has been a hit. Thank you!!

My family loved this.  I did double the dressing.  I also added precooked chicken to it to make it a meal.   A great summer salad that was easy to prepare. 

Made this yesterday, its pretty delicious...although I made extra sauce as I knew it would all soak into the pasta...I added in extra Chipotle peppers as I like heat, and I added in bacon...because everything is fine when you add a little swine! 

This is a great summer salad!  Didn't change a thing, but added a bit more basil.  and a little more adobo sauce, love the smoky flavor!  So easy to make!  

This is much better if you use sharp cheddar cheese and cilantro instead of the gouda and basil. The smoked gouda makes the whole thing so smokey, there is no balance. It is a good base, but needs some additional help.

I've made this many times. I love it! I double the sauce and keep adding sauce throughout the week as it does dry out a little. I'm going to try adding the peas too that someone suggested. Maybe a little corn as well. 

I usually love most of PW's recipes... However, this was Blah. lack luster flavor and the smoked gouda was just not a favorite. 

OMG! This is by far the best summer pasta of the year.  I accidentally added both the adobo and minced chipolte (didn't see the OR) and it was nice and spicey but we like that in this house.  If you like a mild spice just add the adobo sauce, haha  Thank you so much for the great recipes as always~

Mac-n-Smoked Gouda with Cauliflower

salt

elbow macaroni or cavatappi (corkscrew-shaped pasta)

cauliflower,

olive oil

onion,

all-purpose flour

cayenne pepper

paprika

chicken stock

Gouda

black pepper

Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.

While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.

Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.

This made my body happy! Next time I'll put it in a casserole dish after cooking everything and put pablo crumbs and parmesan cheese on top and put it in the oven for 5 to 7 minutes.  Other then that...this dish is awesome!!!!<br /><br />

Very good!!!  Husband loved it.  Used 1/2 the cayenne and replaced 1 cup of the Gouda with velvetta to appease my young children.  Will make again for sure!

Loved this...my husband asks for it all the time  

I read reviews before making this and saw everyone commenting it was bland.  So I made sure to add more cayenne and also I did it with normal gouda not smoked.  So I used smoked paprika instead of sweet or normal.  Also I added a couple chopped up sauteed portobello mushrooms to give it some 'meatiness' to it which was great.  Just make sure you add a lot more of the spices to it than it asks for, heaping dijon and some dashes of ground mustard.  Also it does make a ton so if it's just for 2-3 of you cut it in half.

This recipe does make quite a bit.  I added some lump crab to make it a complete meal and it came out absolutely yummy! I would make this again and again and again.

My sister in law made this for thanksgiving.  Talk about a recipe that I would have never thought to try!  It was a huge hit with the entire family.  My best friend freaked out when he found out there was Cauliflower in it, because he hates cauliflower  until now!  <br />	Overall; a huge success.  Unfortunately I do have to agree with most of the other commenters â€“ it was extremely bland.  When I get a chance to make it, Im going to be sure to toss in a lot of other seasonings. <br />

Sorry, Rachel, this was a real miss.  I was really looking forward to making this because I love mac and cheese and I love cauliflower.  I thought the smokey flavor of the gouda would really add a unique flavor and create an out of the ordinary Macaroni and Cheese.  However, the end result, after following the recipe without any changes, was very bland.  The flavors did not seem to work together and it just lacked 'something'.  I tried adding more cheese, but still was not great. It was edible after topping it generously with parmesan cheese. I will not be making this again.

https://www.foodnetwork.com/videos/mac-n-smoked-gouda-casserole-0208115

Rachael makes a meal that will travel: her Mac-n-Smoked-Gouda Casserole.

Mac-n-Smoked-Gouda Casserole

Smoked Gouda Pimiento Cheese

(7-ounce) jar diced pimiento, drained and rinsed

Worcestershire sauce

garlic powder

(8-ounce) block extra-sharp Cheddar cheese, shredded (about 2 cups)

(8-ounce) block smoked Gouda cheese, shredded (about 2 cups)

Delicious Smoked Gouda Pimiento Cheese is a tasty, versatile dish for a grillout! As seen on Food NetworkÃ­s MartinaÃ­s Table.

Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.

My absolute FAVORITE pimento cheese recipe!

My family loved it and keeps asking me to make again. Note it has some kick. I loved it but if you don’t like spice tone it down. Best on day 2 - make ahead if for a party dip

Delicious!  I also add a little smoked paprika. 

This an easy and flavorful recipe. A go-to for all pimento cheese lovers!

Super easy, delicious, and it makes a ton! 

This recipe is alchemy! I love the absence of cream cheese- an ingredient I find overpowering in pimento cheese typically. The smoked Gouda + sharp cheddar create something absolutely magical. My go to recipe for this classic Southern spread. 

Chipotle Gouda Mac and Cheese

pasta,

Butter

Flour

Salt

Pepper

Milk

(12 ounces) Boar's Head Chipotle Gouda Cheese, shredded

PR - mac-n-cheese dinner main course application

Preheat oven 375 degrees F. Melt butter in saucepan on low heat. Remove from heat, blend in flour, salt and pepper. Add milk, and place back on burner at low heat; stirring constantly until sauce thickens slightly and is smooth. Add cheese, heat until melted, stirring occasionally. Combine cooked macaroni and cheese sauce in a 2-quart oven safe casserole dish. Bake for 20 minutes.

Fried Mac and Cheese Balls

elbow macaroni

milk, warmed, plus 2 tablespoons for egg wash

Cheddar

Salt and black pepper

bread crumbs

Vegetable oil,

Marinara

Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

Super easy to prepared and delicious to eat! I just think it needs a little bit more salt (but it's for my taste).

Where I’m from, grits are practically a food group. My grandpa made them for me for breakfast several times a week when I was a kid, usually just with butter, salt and pepper. I was recently researching vintage Southern recipes and read about grits dressing. I was intrigued, so I decided to try to make it, with excellent results. I used a base of onions, celery and herbs, similar to what I use in my cornbread dressing, and added Gouda for good measure.

Katie Lee Biegel's Grits Dressing Beauty, as seen on The Kitchen, Season 35.

Grits Dressing

unsalted butter,

yellow onions, finely diced

celery,

parsley leaves

sage leaves

thyme leaves

chicken broth

old fashioned grits

egg,

Gouda, grated

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.

Melt the butter in a large saucepan over medium heat. Add the onion, celery, parsley, sage and thyme and cook, stirring occasionally, until soft and translucent, about 9 minutes. Stir in 1 teaspoon salt and 1 teaspoon black pepper, then add the chicken broth.

Raise the heat to medium-high and bring to a boil. Add the grits, then return to a boil. Cover and cook over low heat, stirring occasionally, until the grits are tender and very thick, about 20 minutes. Remove from the heat and let the grits cool to room temperature, about 30 minutes.

Stir the egg and cheese into the grits until combined. Pour into the greased baking dish and bake until puffed and golden brown, 55 to 60 minutes. Serve hot with a spoon, or let cool to room temperature and cut into squares.

I am a huge lover of grits and even though I wouldn’t serve this on Thanksgiving I am anxious to try this dish maybe as a side with roast pork or chicken or ham. Sounds deliciously different! 

These sandwiches are designed to be kept in the freezer for busy mornings, something Ree and her family know all about, living on a cattle ranch. These hearty breakfast snacks can be reheated in the microwave in a couple of minutes and are perfect for grab-and-go situations.

Close-up of Croissant Breakfast Sandwiches, as seen on The Pioneer Woman Season 36

Croissant Breakfast Sandwiches

salted butter

eggs,

red pepper flakes

kosher salt

croissants, halved

pesto

Place a large nonstick pan over medium heat and add the butter. Let melt, then add the eggs, followed by the red pepper flakes, salt and pepper. Cook until the eggs are light and fluffy, 5 to 6 minutes. Remove to a plate.

Spread a small amount of the Dijon mustard on the bottom half of each croissant and a little pesto on each top half. Top each Dijon half with a slice of ham, an eighth of the egg mixture, a red bell pepper half and a slice of Gouda. Place the top halves on the Gouda, then cut in half and wrap in parchment and foil.

Freeze overnight before moving to a freezer-friendly 2-gallon resealable plastic bag for long term storage.

To reheat in the microwave, remove from the freezer, take off the foil and place in the microwave on high for 1 minute. Flip over and cook for another minute, then rest for 1 to 2 minutes.

To reheat in the oven, remove from the freezer and bake at 425 degrees F for 40 to 45 minutes.

Top 9 gouda recipes recipes from across the web

The most viewed gouda recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Western Omelette

Gouda-And-Beer Fondue Bread Bowl

Spicy Pasta Salad With Smoked Gouda...

Mac-n-Smoked Gouda with Cauliflower

Smoked Gouda Pimiento Cheese

Chipotle Gouda Mac and Cheese

Fried Mac and Cheese Balls

Grits Dressing

Croissant Breakfast Sandwiches

Top 9 gouda recipes recipes from across the web

The most viewed gouda recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Western Omelette

Gouda-And-Beer Fondue Bread Bowl

Spicy Pasta Salad With Smoked Gouda...

Mac-n-Smoked Gouda with Cauliflower

Smoked Gouda Pimiento Cheese

Chipotle Gouda Mac and Cheese

Fried Mac and Cheese Balls

Grits Dressing

Croissant Breakfast Sandwiches

The most viewed gouda recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine