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Cooking with Laughing Cow Cheese

  • j
  • Jacey Apr 15, 2007 08:45 PM

I have a laughing cow and I'm sick of spreading it on bread. I would like to cook with it. What are some recipes you use that include this?

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  1. well, this isn't really 'cooking'...

    if you like cannelli beans, i take a can or two, add some fresh ripe tomatoes (i think that fire-roasted tomatoes might go well, too), a lot of garlic, some olive oil, salt, fresh ground pepper, red pepper flakes, basil (if i have some on hand), and a few wedges of laughing cow cheese, and pulse it all in the food processor. it's a nice, light, refreshing dip that goes well on a crusty baguette. i don't really have a recipe -- just sort of eyeball everything. i like the dip liquidy, though, not as thick as hummus or baba ghanouj.

    1 Reply
    1. re: otto_pivner

      That sounds awesome. Thanks for sharing

    2. Although I've never been entirely sure whether this stuff is actualy food, I do occasionally find some in the fridge and, feeling bad about wasting things, toss it into something or other. It turns out it melts very smoothly and the processed-ness works in things like mac & cheese (for the same reason that american or velveeta do, I guess). Or some fondue-like dip. I seem to recall it going over well in an omelet, too, with some kind of veggie that I can no longer recall (asparagus? mushrooms?)

      Oh, and one other, slightly more oddball thing I came up with once (who knew I had it around so many times?): deep fried fish cake (home-made japanese style) stuffed with shiso and cheese. Since the fishcake is so mild, a mild creamy cheese helps carry the shiso flavor. You could probably use the shiso-cheese combination simply as egg-roll or gyoza-type, if you're not into the fishcake part :)

      1. A friend of mine used to make a dip out of it by adding crabmeat, minced onions, garlic and herbs. It's been years, but I remember eating a lot of it in one sitting.

        1. I've never done this, but how about wraping ground beef around it, and have a great burger?

          I just might try that this week!

          2 Replies
          1. re: hummingbird

            I actually like to put it (the little triangles = 1 weightwatchers point) on top my turkey burger for a lower fat "cheese burger".

            1. re: hummingbird

              I've done this as a change from our regular burgers and it works really well! I use the leanest beef I can find, to save on the Points. I sometimes add an egg or Penzey's seasoning (Chicago Steak or Northwoods Fire) but I've done it 'straight' and that's good too. It's not exactly 'a cheeseburger' but it's a nice dinner anyway, and a little lower calorie/Point.

              (You can do this with meatball mixture, too -- just make regular meatball mix and smaller balls. Or individual meatloaves.)

              The thing about Laughing Cow is that, while it's creamy and I enjoy it on crackers (Allbran's new Multigrain Garlic and Herb are my snack of the week -- thanks for all the dip suggestions, guys! Can't wait to try them), I'd rather just use Kraft American (2pts per slice) in stuff that really needs that 'cheesy' flavor... 1 Point is not enough of a difference for me to skip the cheese on my cheeseburger or change my grilled cheese sandwich around. Even a slice of cheddar is (depending on the thickness of the slice) only 3 Points anyway.

            2. If you must, you can sub anything that calls for Velveta, just think if the faux Swiss flavor will go along with the dish. Like mix some canned chili with rotel and heat for dip and chips. I have never made that myself, but some ppl like it.

              I thought if you have this processed cheese you must be on South Beach Diet, but then you would be putting it on celery, not bread.

              2 Replies
              1. re: coconutz

                A few ideas from Laughing Cow
                http://www.thelaughingcow.com/lc/lc.n...

                It should make a good grilled cheese sandwich too.

                1. re: coconutz

                  Orange, you linked to the blog (empty) instead of the recipes. But you can click on 'recipes' while you're there.

                  I cannot see it making a grilled cheese at all. It would melt to nothing under all that heat. Blending it into something might be best.

                2. so good in puree of watercress soup

                  1 Reply
                  1. re: budlit

                    Or in a spinach soup. Just heat frozen spinach in chicken stock. Add the "cheese" right before blending.

                  2. It melts down nicely with some garlic, white wine, and dairy for a faux alfredo. I generally buy the low-cal/low-fat ones and make a creamy pasta sauce for myself when I want "comfort food" but don't want to break the caloric bank. Using laughing cow and fat free half-and-half, I can make a relatively low-cal/low-fat substitute that tastes pretty darn good.

                    1. It is good in tomato soup and quesadillas. I also have used it in sort of a take off of spanikopita(sp?) by combining with spinach and other herbs, wrapping in filo, and baking.

                      1. I was given a free wedge of the creamy light Swiss at the new york sports club i go to, and I'm not a cheese-and-crackers girl (I'd rather eat a real meal when i'm hungry instead of a calorie-wasting snack). So i ended up warming up the wedge, and mixing it with some pasta sauce and pouring it over some whole wheat pasta. It tasted pretty good, but don't take my word for it...

                        1. I bought the wedges in bulk at Costco. Spreading on bread does get monotonous, I know! I think it melts nicely in an omlette.

                          1. I used it in a sweet potato quesadilla with good results.

                            I saute some onion and garlic in about 1/2 tbsp of butter while a sweet potato is boiling. Mash up the sweet potato and add chili powder, cumin, and cayenne pepper to taste. Mix the sweet potato in with the onions and garlic. Spread the mixture on one flour tortilla, then spread one wedge of laughing cow on the other, assemble and prepare however you normally prepare a quesadilla (I pan fry with cooking spray).

                            1 Reply
                            1. re: scarletfan

                              that's brilliant. (and to save time , energy and nutrients, cube and steam the swt potato instd of boiling.) You might also like that sweet pota quesadilla w/ some sliced apple , sharp cheddar, and chopped pecans.

                            2. I just had this at a Super Bowl party yesterday. Stuffed mushrooms with Laughing Cow, mixed with chopped broccoli and carrots. The mushrooms were cooked first then stuffed. They were delicious!

                              1 Reply
                              1. re: kelleyclover

                                I'll bet that stuff would be good in my favorite stuffed mushrooms, made with chopped smoked oysters, instead of the usual cream cheese. Gonna have to try it - we have LC that's been in the fridge long enough so the cow isn't even smiling...

                              2. LC light Swiss is awesome in Mushroom & Egg White Omelets. I also love to spread it on apple slices and sprinkle with cinnamon! I am actually attempting to make a cheese sauce for broccoli with it tonight, which is how I came across this post!

                                1. I stir it into risotto towards the end. I know...it will upset some of the risotto purists...but it's not bad!

                                  3 Replies
                                  1. re: mrsmegawatt

                                    Sometimes we unwrap a LCC tri. and lay it in the center of a hot bowl of soup. Gets melty and delicious. Adds a nice creaminess to mashed or twice baked potatoes. Added to the blender with creamy ranch dressing ingredients thickens the dressing nicely. Quick dinner fix with broiled tomatoes.

                                    1. re: HillJ

                                      For thanksgiving I put the blue cheese triangles (sub for cream and blue cheese) and some boiled potatoes together and whipped them up. My heavy cream loving family couldn't tell the difference. They were so good.

                                      1. re: ginabelle1104

                                        Good for you & your family. There are a gazillion uses for those triangles! Recently we added them to a broccoli bake and boy were they yummy.

                                  2. When I lived inSpain I would get sick of some of the food my host mother would give us. I would spread it on her tortilla de espinaca ( spinach fritatta). I would melt it in her dried out old bolognese. We would also melt it over ramen in the microwave in college with a spoon of pesto.

                                    1. I have used Laughing Cow Light as a sort of diet snack--Swiss or Blue Cheese with an apple or pear. Recently tried adding it to a white sauce made with a bit of butter, Wondra, chicken broth, and FF half''n'half. Grated in a bit of REAL parmagiana reggiano for flavor, some red pepper. Nice with pasta, cooked chicken or shrimp, and veggies like broccoli, asparagus. Not alfredo but okay for a week night.

                                      1. Ever since I saw this recipe (http://iowagirleats.com/2012/10/08/br...) I love using it for a quick mac and cheese.

                                        1 Reply
                                        1. re: Tabaka

                                          I'm gonna try that, sounds good. Thanks for sharing ;)