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Old 02-09-2016, 06:07 AM
 
Location: Chapel Hill, N.C.
36,479 posts, read 43,610,229 times
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I tried a new cheese ball recipe which was a disaster.
2 blocks of cream cheese
1 package of italian salad mix
cheddar cheese
bacon crumbles

It is way too salty. I'd like to salvage it someway either into a salad dressing or make it into a sauce to cook chicken as I know I've used cream cheese this way.

how can I salvage this mess? Thank you.
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Old 02-09-2016, 06:11 AM
 
Location: The Hall of Justice
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What about butterflying some chicken breasts, stuffing them with the mixture, then baking?
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Old 02-09-2016, 06:44 AM
 
Location: Coastal Georgia
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I was thinking along the same lines. Put a few slices of it under the skin of chicken breasts, along with some sun dried tomatoes in oil. This is very much like the Ina Garten recipe I make with herbed goat cheese in place of the cream cheese.
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Old 02-09-2016, 07:13 AM
 
Location: Texas
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If it's "way too salty," it probably needs diluting with something. I'd try taking a chunk of the cheese ball, adding some milk, and heating it up for a sauce to go over pre-cooked chicken or even pasta. Everything in it sounds like it would make a wonderful sauce.
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Old 02-09-2016, 07:16 AM
 
Location: Phoenix, AZ > Raleigh, NC
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If it's way too salty, aren't you just goung to ruin two totally innocent chicken breasts? Sonetimes the kindest thing to do is put a bad recipe down the disposal.

That said, adding another block if cream cheese should eliminate the saltiness.
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Old 02-09-2016, 08:27 AM
 
Location: The Hall of Justice
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I guess it would depend on how salty "too salty" is. People brine chicken all the time. I used to roast chicken that was liberally doused in salt. That doesn't make the meat too salty, just moist. If the cheese is just inedibly salty, yeah, maybe 86 it. I do like the idea of adding another brick of cream cheese.
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Old 02-09-2016, 08:36 AM
 
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Take a small amount & add shredded cheddar cheese to see if that makes it acceptable. You could then stuff manicotti and covered with a tomato based Italian sauce & baked or use it as cheese layer in lasagna IF you can get the saltiness down.
Adding shredded spinach might also take care of saltiness... and it could be stuffed as above or used in a quiche.

Last edited by historyfan; 02-09-2016 at 08:51 AM.. Reason: edit
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Old 02-09-2016, 10:30 AM
 
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Potato soup. The taters will soak up all the extra salt.

Next time don't use a "packet" of italian seasoning. Use the real dried herbs.
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Old 02-09-2016, 11:12 AM
 
Location: Eureka CA
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Throw it out.
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Old 02-09-2016, 11:56 AM
 
Location: North Idaho
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I think the potato cream cheese soup sounds like the best bet.

In future, if you use dry mixes, add gradually and taste as you go. They contain a lot of salt.

When I was a child, a pot roast had an envelop of Lipton's Onion Soup added. Now, I still make the same roast, but I use half a packet.

Many seasoning mixes have gradually removed expensive herbs and spices and replaced them with cheap salt. Just be aware that old recipes were not using the exact same spice mix.
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