Shredded mozzarella cheese

[modhatter]

OK, now that I got this humungous bag of mozzarella cheese from Costco to make a pizza for the very first time - what else can I make with it? I don't think I will be making homemade pizza more than once every two weeks. (depending on my success) Only other thing I have used mozzarella cheese for was when I made chicken or veal Parmesan. (but not shredded mozzarella)



So, for the rest of you not so cooking challenged as I - any ideas? (remember it's shredded)

[KB]

When I had both kids at home, I bought the large bags of shredded mozzarella too. I always just froze the rest in 1 or 2 cup packages. The only other thing I used it for was lasagna, so it was just easier to freeze.

[Moemg]

Baked Ziti !

[ERD50]

How big is the bag? I made Chicago-style deep-dish tonight, that takes 12 oz (3/4#). Moz goes fast with those.

Like others said, it should freeze OK.

-ERD50

[freebird5825]

I did a search at www.allrecipes.com

Have Fun!

Allrecipes - Recipe Search

[citrine]

cheese quesadillas, enchiladas, pizza, mini bagel pizzas, grilled cheese, straight outta the bag, cheese omlettes....I feel like the guy from forest gump

[nun]

Lasagna!!!!

[Nords]

Quote:

Originally Posted by modhatter I don't think I will be making homemade pizza more than once every two weeks. (depending on my success) So, for the rest of you not so cooking challenged as I - any ideas? (remember it's shredded)

I've frozen mozzarella for months, and I've seen it in submarine freezers for longer than that. I can't tell the taste difference, and those who claim to be able to tell should be subjected to a blind(folded) taste test.

[naggz]

Quote:

Originally Posted by Nords I've frozen mozzarella for months, and I've seen it in submarine freezers for longer than that. I can't tell the taste difference, and those who claim to be able to tell should be subjected to a blind(folded) taste test.

+1 cheese freezes very well.

[pimpmyretirement]

I dunno about the cheese, but with the pizza, get a stone! I spent a lot of the last year trying to make homemade pizza in my oven with limited success.

I got one of these a month or two ago, and what a difference!:

Amazon.com: Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone: Kitchen & Dining

Parchment paper and a peel makes it easier to use, and I am finally getting consistent pizzas that are better than anything I can buy frozen.

Delivery still beats my homemade pizzas, but I get 3000 calories of pizza at home for under $3. The stone is paying for itself. It's also a fun hobby.

In conclusion, make more pizza

[Dimsumkid]

mozzarella cheeseburgers, cheese hot dogs (w/chili), chili, hot pretzels, subs or sandwiches (make sure you sprinkle on mustard or mayo to help it stick), dips, fried or baked cheese sticks, philly cheese steaks, soups, tacos and cheese fries!

[TromboneAl]

We make pizza with just the cheese and egg. That is, no flour. It makes good focaccia bread too. I'll post the recipe when I'm on my real computer.

[Nemo2]

Quote:

Originally Posted by pimpmyretirement with the pizza, get a stone!

+1

We have one - it's (virtually) priceless.

[justplainbll]

Shredding should not matter if its used in a recipe that melts the cheese.

[Badger]

Quote:

Originally Posted by pimpmyretirement I dunno about the cheese, but with the pizza, get a stone! I spent a lot of the last year trying to make homemade pizza in my oven with limited success. I got one of these a month or two ago, and what a difference!: Amazon.com: Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone: Kitchen & Dining

Nice pizza stone but ceramic breaks easy and that could get costly. FWIW I bought 6 - 6" quarry tile at HD for a few cents each and leave them in the oven all the time to bake pizza and bread on. they also keep the oven temperature more stable and I can turn the oven off earlier in the process to save a little more on the electric bill.

Cheers!

[donheff]

Quote:

Originally Posted by TromboneAl We make pizza with just the cheese and egg. That is, no flour. It makes good focaccia bread too. I'll post the recipe when I'm on my real computer.

Sounds scary T-Al - like a super-cheese omelet. I will watch for this one.

[palomalou]

For an easy healthy meal, combine some cheese and pasta sauce with cooked spaghetti squash.

[mickj]

go all out on pizza, check this guy out

Jeff Varasano's NY Pizza Recipe

Quote:

On most ovens the electronics won't let you go above 500F, about 300 degrees short of what is needed. (Try baking cookies at 75 instead of 375 and see how it goes). The heat is needed to quickly char the crust before it has a chance to dry out and turn into a biscuit. At this temp the pizza takes 2 - 3 min to cook (a diff of only 25F can change the cook time by 50%). It is charred, yet soft. At 500F it takes 20 minutes to get only blond in color and any more time in the oven and it will dry out. I've cook good pizzas at temps under 725F, but never a great one. The cabinet of most ovens is obviously designed for serious heat because the cleaning cycle will top out at over 975 which is the max reading on my Raytec digital infrared thermometer. The outside of the cabinet doesn't even get up to 85F when the oven is at 800 inside. So I clipped off the lock using garden shears so I could run it on the cleaning cycle. I pushed a piece of aluminum foil into the door latch (the door light switch) so that electronics don't think I've broken some rule by opening the door when it thinks it's locked. Brick ovens are domed shaped. Heat rises. There is more heat on top than on the bottom. A brick oven with a floor of 800F might have a ceiling of 1200F or more, just a foot above. This is essential. The top of the pizza is wet and not in direct contact with the stone, so it will cook slower. Therefore, to cook evenly, the top of the oven should be hotter than the stone. To achieve this, I cover the pizza stone top and bottom with loose fitting foil. This keeps it cool as the rest of the oven heats up. When I take a digital read of the stone, I point it at the foil and it actually reads the heat reflected from the top of the oven. When it hits 850, I take the foil off the top with tongs and then read the stone. It's about 700-725. Now I make my pizza. As I prep, the oven will get up to 800Floor, 900+ Top. Perfect for pizza. Different ovens have different heat distributions. I experimented extensively with foil to redistribute the heat. I tried using one layer, multiple layers and I adjusted the amount I used on the top and the bottom. I also played with using the shiny side up or down, etc. Eventually, I worked out a simple system for myself. Some have tried to get high heat using a grill. This can produce high heat, but all from the bottom. One could adjust the differential, by playing games with foil. But an oven with heat from above is better.

[donheff]

Quote:

Originally Posted by mickj go all out on pizza, check this guy out Jeff Varasano's NY Pizza Recipe

Way too much. I am getting mine delivered from the pros.

[Midpack]

I buy shredded cheese only when on sale, and it goes directly into the freezer when I get home. Doesn't seem to hurt it at all, but then shredded cheeses are typically not the best grades to begin with - most have finely ground wood pulp in them (listed as cellulose among ingredients) to prevent clumping, odd but evidently harmless.