HOMEMADE CHEEZ-WHIZ (WITH REAL CHEDDAR)
Cheez-whiz is made from a processed cheese but this copycat version uses real cheddar cheese to get the same rich and creamy results.
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the cheese in the top of a double boiler over simmering, not boiling, water. Stir until melted. Add the evaporated milk, salt, and dry mustard. Mix well. Remove the top of the pan from the heat and place on a heat-proof surface. Quickly stir in the eggs and continue to stir until they are fully incorporated. Return the top of the pan to the double boiler. Cook, stirring constantly, until the sauce thickens. Remove the pan from the heat. Use immediately or let cool, stirring frequently to prevent a skin from forming on the top. Place in jars or another sealable container and store in the refrigerator for up to 2 weeks.
Nutrition Facts :
HOMEMADE CHEESE WHIZ COPYCAT
Sometimes the cheese world gets too crazy and you just want some cheese whiz. This home remedy is made with American cheese, evaporated milk and egg yolks.
Time 15m
Yield 40 ounces
Number Of Ingredients 5
Steps:
- Combine the butter and cheese in the top of a double boiler over simmering, not boiling water. Stir until the cheese is melted. While whisking, add the flour and egg yolks, stirring constantly until incorporated. While stirring, slowly add the evaporated milk. Cook, stirring constantly, until the cheese sauce has thickened. Remove the pan from the heat. Use the sauce immediately, or store in a covered container in the refrigerator for up to 2 weeks. Reheat gently before using.
Nutrition Facts :
HOMEMADE CHEESE WHIZ
Make and share this Homemade Cheese Whiz recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Sauces
Time 12m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a double boiler melt butter add cheese.
- When softened mix in the egg yolks, evaporated milk and flour; cook,stirring until thickened.
- Cool then transfer to a covered jar and store in the refrigerator.
Nutrition Facts : Calories 987.1, Fat 71.8, SaturatedFat 44.2, Cholesterol 317.3, Sodium 3793.5, Carbohydrate 31.3, Fiber 0.1, Sugar 17, Protein 54.9
HOMEMADE CHEEZ WHIZ
Homemade Cheez Whiz for nachos, cheese fries or dipping can be made in 15 minutes without adding scary chemicals or preservatives. You're welcome.
Provided by Casey Barber
Categories Appetizers & Snacks
Time 15m
Number Of Ingredients 10
Steps:
- Whisk the cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, and granulated sugar together in a small bowl.
- Add the milk and cream cheese to a small (1 quart or smaller) saucepan. Bring to a simmer over medium-low heat, whisking frequently, until the cream cheese has dissolved into the milk.
- Whisk the spice blend into the simmering liquid and continue to cook for a minute more until it thickens.
- Turn off the heat and gently stir in the shredded cheese, folding it into the liquid until completely melted and incorporated.
- Serve immediately.
HOMEMADE CHEEZ WHIZ COPYCAT
Make and share this Homemade Cheez Whiz Copycat recipe from Food.com.
Provided by bmiene
Categories Sauces
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- melt all ingredients in sauce pan or double boiler over medium heat stirring often till well blended and smooth.
- use in recipes that call for cheez whiz or serve on crackers enjoy.
3 HOMEMADE CHEESE WHIZ RECIPES
These recipes are from ifood.tv. and tipnut.com... It's a lot cheaper than the store-bought and it is so much better. Give it a try and you will be surprised at all the dishes you can use this recipe in. NOTE: BE SURE TO DATE CONTAINERS WHEN STORING-will only last 3 months....
Provided by Pat Duran
Categories Other Sauces
Time 10m
Number Of Ingredients 11
Steps:
- 1. Cook in double boiler, stir frequently until cheese is melted and creamy. Remove from heat and whip until smooth and no lumps. While still hot ,pour into sterilized jar and refrigerate. Keeps up to 3 months sealed. One month after opening. Keep refrigerated and date the container--- Recipe 2 Cheese Whiz 2 lb. sharp cheese, grated, real cheese only 1/2 teas. dry mustard 12 oz. can evaporated milk 1/2 teas. salt 1/4 teas. pepper 1/4 cup butter or margarine Scald milk, add remaining ingredients and stir over low heat for 5 minutes, until cheese is melted . Pour into jars while hot and after it seals store in refrigerator, up to 3 months ;be sure to label container with date stored. -
- 2. Recipe # 3 3 oz. evaporated milk 1 teaspoon vinegar 1/2 teaspoon salt 1 pound Velveeta cheese, cut into chunks 1/2 teaspoon dry mustard Melt cheese and milk in double boiler. When melted and smooth add remaining ingredients . Stir to blend. Pour into pint jar filling 3/4 full. Seal in jar and process in boiling water bath for 10 minutes.
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