cheese mixture

Place another strip on top and coat with the cheese mixture.

Spread the cheese mixture onto one side of each slice.

Drain the pasta, and add it to the cheese mixture.

Bake about 10 minutes, until egg and cheese mixture is firm.

Fill each pocket with about 1 tablespoon of the cheese mixture.

Stir half of the egg whites into the cheese mixture.

Allow the cheese mixture to drain at least eight hours or overnight.

Pass the cheese mixture through a strainer into another bowl.

It is not necessary to spread the cream cheese mixture evenly.

Whip the cream and fold the cheese mixture into it.

Top with half of the spinach and cheese mixture.

Slowly whisk the cheese mixture into the eggs until well combined.

The egg in the mixture makes it stay put, instead of running all over the place as most cheese mixtures do.

Using a spatula, scrape cheese mixture onto center of plastic.

Toss the macaroni with the cheese mixture and place in the dish.

Shape the cheese mixture into 6 patties, each about 2 inches across and 1/2-inch high.

Spoon over just enough of the cheese mixture to coat the pasta lightly.

Remove from heat, and quickly stir in cheese mixture.

Unroll second can of dough, and place over cream cheese mixture.

When cooled, pass the cheese mixture through a fine sieve into a bowl.

Stir in 1/3 of the cheese mixture, then fold in the rest.

Brush with the egg wash, and sprinkle another third of the cheese mixture over the surface.

Sprinkle on top of the cream cheese mixture and dust with paprika.

Arrange the plums, figs and berries around the cheese mixture.

Remove from heat and whisk the cottage cheese mixture into the sauce until blended.