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Old 09-21-2011, 06:56 PM   #11
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This is probably blasphemy ~ but I like to add a couple tablespoons of cream cheese to my polenta at the end of the cooking time to add an extra touch of creamy richness.
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Old 09-21-2011, 08:34 PM   #12
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Originally Posted by Dawgluver View Post
They have a new cooking cream, which you add to casseroles and chicken dishes. Not sure if it's available overseas yet.
Oh yeah, I remember hearing about that now. I wonder how it's different from adding regular cream cheese. Maybe I'll look for it and try it.
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Old 09-21-2011, 08:40 PM   #13
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Originally Posted by pacanis

Oh yeah, I remember hearing about that now. I wonder how it's different from adding regular cream cheese. Maybe I'll look for it and try it.
Dh brought some home awhile back. It does add some nice richness and may have some other seasoning, but it's like runny cream cheese overall. Give it a try.
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Old 09-21-2011, 10:18 PM   #14
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Oh yeah, I remember hearing about that now. I wonder how it's different from adding regular cream cheese. Maybe I'll look for it and try it.
I didn't find it worth it Pacanis. Too salty for one thing.
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Old 09-22-2011, 01:12 AM   #15
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I've only heard of Philadelphia cream cheese. They make other products? That you can get, Luca? Are you looking for uses for their cheese?
Yes, I was talking about the simple cream cheese, in Italy is called Philadelphia Classico.
Here they sell other flavors of the cheese (ham , tuna...), one with crackers, but they're all basically cheese with some ingredient added.
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Old 09-22-2011, 01:15 AM   #16
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Originally Posted by Zereh View Post
This is probably blasphemy ~ but I like to add a couple tablespoons of cream cheese to my polenta at the end of the cooking time to add an extra touch of creamy richness.
The pure in heart cannot commit blasphemy, Zereh...

I think that this polenta Philly upgrade could be really tasty! Usually I add just some butter and grated Parmigiano cheese.
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Old 09-22-2011, 01:18 AM   #17
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Originally Posted by purple.alien.giraffe View Post
It's good melted with basil, oregano, garlic, a little balsamic and some asiago. It can be put over pasta and veggies.

I also like to add a little to garlic mashed redskins (skin on!) with a little sausage crumbled in.
Hi purple, what do you mean with "melted"? You just mix it at room temperature or do you heat it on fire? And how do you add the Asiago? I mean, grated, diced, sliced...

Thanks
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Old 09-22-2011, 01:20 AM   #18
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I mix the cream cheese with chopped smoked salmon, spread it on small pumpernickel rounds, and top it with finely chopped sweet onion. Makes a great appetizer.
I'll try adding some capers, too, I'm a capermaniac...

Thank you merstar
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Old 09-22-2011, 01:39 AM   #19
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luca, you have to try the classic! a bagel and lox with a schmear, the schmear being the cream cheese.
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Old 09-22-2011, 02:23 AM   #20
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luca, you have to try the classic! a bagel and lox with a schmear, the schmear being the cream cheese.
Arrrrrrrr, that is my fav brekkie.The schmear has to have a sprinkle of black pepper and a side of bisodol
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