 Once again i failed to make the social list. the 2008 social list has just been published by washington life magazine (in the hard copy for now but i'll post a link when it's online). how could they leave some theories about why i might have been overlooked: 1. don't have name like "francis colt de wolf iii."
www.foodnetwork.com/recipes/paula-deen/cheesiest-fried-
My very favorite "semi-soft" cheese to make is queso fresco. i consider mozzarella a semi-soft cheese as well, and i find queso fresco can substitute for mozzarella on many occasions. queso fresco means "fresh cheese". from experience i have learned that this cheese does not freeze well.
blog.washingtonpost.com/achenblog/2007/12/the_social_li
Chile con queso, or "rotle", as my brother’s hilarious ex-wife always called it, has become an american staple. made simply by love this stuff. another variation is your recipe + a can of cream of mushroom soup. gives it a creamier consistency. never knew you could freeze the stuff – will have to try it.
fiascofarm.com/dairy/quesofresco.htm
Fresh cheeses such as cream cheese, queso fresco, fromage blanc are typically ok up to about 2 weeks after the sell by date. medium or hard cheeses such as swiss, cheddar, blue cheeses really are fine up to 3-6 months. it is best to use or freeze fish the day you purchase it. if you purchase fresh fish cello-wrapped from
thepioneerwoman.com/cooking/2007/06/chile_con_queso/
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