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Cooking with Laughing Cow Cheese

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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    otto_pivner RE: Jacey Apr 15, 2007 09:11 PM

    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.

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      another_adam RE: Jacey Apr 15, 2007 09:17 PM

      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. alex8alot RE: Jacey Apr 15, 2007 09:20 PM

        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.

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          hummingbird RE: Jacey Apr 15, 2007 09:27 PM

          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
            AnneM RE: hummingbird Apr 16, 2007 08:33 AM

            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
              dietfoodie RE: hummingbird Apr 16, 2007 10:21 AM

              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.

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              coconutz RE: Jacey Apr 16, 2007 01:00 AM

              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
                rworange RE: coconutz Apr 16, 2007 01:35 AM

                A few ideas from Laughing Cow

                It should make a good grilled cheese sandwich too.

                1. re: coconutz
                  pdxgastro RE: coconutz Oct 28, 2011 03:39 PM

                  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.

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                  budlit RE: Jacey Apr 16, 2007 07:49 AM

                  so good in puree of watercress soup

                  1 Reply
                  1. re: budlit
                    Aurore RE: budlit Apr 16, 2007 08:20 AM

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

                  2. v
                    venera RE: Jacey Apr 16, 2007 08:25 AM

                    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. ArikaDawn RE: Jacey Apr 16, 2007 08:38 AM

                      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.

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                        ice_cream_soup RE: Jacey Feb 9, 2009 11:22 AM

                        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. monavano RE: Jacey Feb 9, 2009 11:42 AM

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

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                            scarletfan RE: Jacey Feb 9, 2009 04:42 PM

                            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
                              opinionatedchef RE: scarletfan Oct 29, 2011 10:49 PM

                              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. k
                              kelleyclover RE: Jacey Feb 8, 2010 12:06 PM

                              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
                                Will Owen RE: kelleyclover Feb 8, 2010 01:04 PM

                                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. Pita_Turner RE: Jacey Oct 28, 2011 02:21 PM

                                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. mrsmegawatt RE: Jacey Oct 29, 2011 08:07 PM

                                  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
                                    HillJ RE: mrsmegawatt Oct 30, 2011 05:24 AM

                                    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
                                      ginabelle1104 RE: HillJ Mar 20, 2012 01:08 PM

                                      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
                                        HillJ RE: ginabelle1104 Mar 20, 2012 01:17 PM

                                        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. melpy RE: Jacey Mar 20, 2012 01:50 PM

                                    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. m
                                      magnolia RE: Jacey Mar 20, 2012 05:36 PM

                                      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.

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