Herb and garlic cream Cheese-Philladelphia, any ideas for food/cooking??

Greenbynature

I use philly in broccoli soup it gives it a lovely creamy taste

Horasio

I make a creamy pasta sauce with herb and garlic cream cheese and white wine.

I also make cheesecake with plain cream cheese.

Jasper27_2

I cut a pocket in a chicken breast stuff it with the philly, wrap it in palma ham and cook it in the oven. It also makes a good pasta sauce with either tuna or ham and some mushrooms added. great on a toasted bagel or in a jacket spud or in mashed spuds instead of butter. I want to buy some now! Also tub says keeps 5 days after opening, rubbish! I've used it a couple of weeks later and it's fine.

foreign_correspondent

The mushrooms you need for filling with soft cheese are the sort that used to be referred to as 'flat mushrooms' and were always the cheapest - now they are named 'portabella, portabello or giant mushrooms' and are expensive!!

That's celebrity chefs for you.

sillyvixen

fry chopped mushrooms and add philly (a splash of milk if a bit dry) serve on toast - yummy!

Blairweech

The philly website has some great ideas

I made chicken goujons - strips of chicken smothered in philly then covered in breadcrumbs - they were gorgeous

D&DD

I spread on lightly toasted bagels and top with crispy smoked bacon and lettuce mmm

savingpennies

ifonlyitwaseasier wrote: »

when i do the philly for pasta i add a little milk to the mix and melt it down in a pan then mix it all together stick it in a oven proof dish and add a little grated cheese on the top and grill for a few mins.

I do something similar, melt it down in a pan and add a little water to make a sauce, add some sundried tomatoes and a bit of tomato paste (to add colour)and then cook strips of salmon in it. Then add sauce to tagliatelli and stir and add a few basil leaves. One of my families favourite dishes.

Butterfly_Brain

I too use an own brand and it is very good try putting it inside slices of streaky bacon or smoked salmon and roll up - yum

illusio

Oooh it's great stuff - I use it for an assortment of things:
- add a dollop to french onion soup and blitz to produce a rich, thick soup
- add to tomato pasta sauce to make a rich creamy pasta sauce
- I too stuff mushrooms - cook the mushies first, stuff with the cheese, top with breadcrumbs and put in the oven for 15 mins
- hammer a chicken breast flat, put a dollop of cheese in the middle, wrap the chicken around it, wrap the whole thing in parma/thin ham and bake in the oven
- add to a white sauce to give a lovely garlic and cheese sauce for pouring over meat/making a dauphinoise spud dish
- fry some onions/mushrooms/peppers and add for the last 5 mins for a cheesy veg side dish
Only limited by imagination and other savoury ingredients in your fridge/pantry