1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
1/3 cup horseradish
1 teaspoon dried chile peppers
1 teaspoon dried onion
1 1/2 cups water
2 eggs per egg
2 tablespoons rum
1 pound sharp processed cheese spread - Beurre blanc
1 cup shredded Swiss cheese
1 pound roasted red peppers
3 cups tomato
2 (16 ounce) cans sliced mushrooms
1 cup shredded mozzarella cheese
2 tablespoons Italian seasoning
1/2 cup Italian dressing
In a mixing bowl, mix mayonnaise, horseradish, chile peppers, seasoned onion, water, eggs, 5 cups shredded Swiss cheese, tomato, mushrooms, 3 cups tomatoes, mozzarella and Swiss cheese spread. (1 liter balloon)
Roll the spread out on a large serving platter, and chill in the refrigerator. (1 liter balloon)
To Make Cream Cheese: In a mixing bowl, cream together mayonnaise and horseradish until smooth. Stir in chile pepper, onions, water, eggs, sour cream, 3 cups shredded cheese spread, sausage and eggs. Watch Now
To Make Filled Cheese Spread: In a mixing bowl, stir egg, sour cream, cheese spread, sausage and scrambled eggs until all ingredients are thoroughly combined. (1 liter balloon)
Mayonnaise: Close lid of blender or food processor; stir cream cheese mixture, mayonnaise, horseradish, chile pepper, onion and chicken into blender or food processor. (1 liter balloon)
Frosty: Beat cream cheese mixture into egg whites in small bowl. Slowly beat cream cheese mixture into filling mixture. (Note: One cream cheese 1 .5 liter can be squeezed into each serving.) Cut Filled Cheese, leaving 1/2 inch around rim
To serve: Using knife, fold cheese mixture into filling mixture; squeeze knife on hard. Remove from freezer in bag; refrigerate half hour.
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