Below are recipes Glas All Naturals family or our avid customers has used our Glas All Naturals Cheese Spreads to enhance their meals naturally.
Heat oil in large skillet over medium heat. Add chicken when the pan is hot. Cook chicken 4 minutes on each side, until brown. Remove to a plate. Add mushrooms to pan and brown about 4 minutes. Remove to chicken plate. In the same pan, add butter and garlic. Lower heat and saute for a few minutes. Add wine and cook 3 minutes. Add chicken broth and heavy cream, and cook on low 1 minute. Stir in Alfredo and cook until sauce thickens. Add spinach and stir until it is wilted. Add the chicken and mushrooms to sauce. Reheat for 2 minutes and cover. Remove from heat. Serve immediately.
Heat olive oil in large skillet. Sauté onions first and add green pepper. Sauté three minutes more. Add potatoes and salt and pepper. Add chicken broth and cover pan. Heat until potatoes start to become tender. Add sausage and spinach. Cook 10 minutes, stirring occasionally. Watch it so it doesn’t stick. Remove from heat and gently stir in Glas cheese. If you desire it creamier, add more cheese.
Heat oil in large skillet over medium heat. Add chicken when the pan is hot. Cook chicken 4 minutes on each side, until brown. Remove to a plate. Add mushrooms to pan and brown about 4 minutes. Remove to chicken plate. In the same pan, add butter and garlic. Lower heat and saute for a few minutes. Add wine and cook 3 minutes. Add chicken broth and heavy cream, and cook on low 1 minute. Stir in Alfredo and cook until sauce thickens. Add spinach and stir until it is wilted. Add the chicken and mushrooms to sauce. Reheat for 2 minutes and cover. Remove from heat. Serve immediately.
In a small sauté pan, cook apple slices one minute on each side. Spread the apple cheese spread evenly on the bread. Add cooked bacon, spinach, and warm apple slices. Heat a teaspoon of butter in the sauté pan and fry the assembled sandwich on each side until golden.
Sauté Brussels sprouts in 3 tablespoons butter. Add paprika, salt, and pepper. Cook until Brussel sprouts are soft. Remove from heat. Stir in Glas Bacon cheese. Optional: Add 1/2 cup crumbled bacon.
Boil potatoes until just soft enough to put a fork through. Drain and line the bottom of a 9”x9” glass baking dish. Smash the potatoes lightly until the potatoes cover the bottom of the dish. Set aside half of the bacon and cheddar cheese. Stir together half of the bacon, chicken, broccoli, and onion. Distribute it over the potatoes. Mix together broth, sour cream, Glas cheese, shredded cheddar, and melted butter. Pour evenly over ingredients in dish. Bake covered 20 minutes. Uncover and top with the remaining cheese and bacon. Bake 10 minutes or until cheese melts or browns to your liking.
