What do YOU do with Philadelphia?

[FlouncyMcFlouncer]

I buy Philly and use it in a chicken breast/ proscuitto ham recipe, but never use very much of the tub. Sometimes Ds will use it up (not sure how, whether sandwiches or on toast? Either way it's gone) but more often than not it goes mouldy eventually and I bin it.

So can anyone suggest simple things they do with it? Recipes that call for a blob of it or something?

Today i put a tablespoon in with bacon, onion, pea & chopped tomato pasta. I add it to a little chicken stock and cook leeks and mushroom in it and have on toast. I add to any sauce for the children i can think of! Make smoked mackerel pate with it, and as a base for smoked salmon on toast or have a slither on a water biscuit with caramalised onion chutney. SO many uses!

Not much help but I also wait for it to go mouldy and then bin it .

What I have found is the little mini packets are quite good if you only want a bit as the ones you haven't opened last for ages. They're quite expensive but I guess that once you've paid for a big pack and thrown most of it out, it works out the same and certainly feels less wasteful.

On toast with marmite

or buy more and make a cheesecake

or make these ...last time i used bourbon biscuits instead of oreos.

I downloaded the Philadelphia app loads of ideas on it. Not sure if some only need a spoonful though. It was free so would be worth having a look.

With smoked salmon on a bagel, obvs,

Thanks everyone - I should have said that I'm not keen on the taste of cream cheese as it comes (and definitely not with marmite - yuk!! ), which is why I want to use it up in cooking. karmakameleon you make a really good point about the cost of the small ones v. the wastage!
The chocolate truffles look gorgeous so I'll be giving them a go.
hairypotter I have a Blackberry, I'll have to look and see if the Philly app is available for BB's.

This is an easy recipe for philadelphia with chives:

www.philadelphia.co.uk/philadelphia3/page?locale=uken1&PagecRef=682

I assume you could use plain and add in some herbs

flouncy...forgot to say that truffle recipe, i have only ever used a single packet of biscuits, and half the weight of the biscuits in cream cheese....it still makes loads!

You'd have to set up as a supplier if you used 3 packets of oreos I think!

A small pack of bourbons and a using a teaspoon made two dozen or more.

I use it in pasta all the time. Heat the philli with a little wine and lemon juice to get the consistency you want, add pesto and voila. You can also sub the pesto for cheap salmon shavings and it's a salmon sauce.
Add to soups instead of cream.

I make a nice chicken and mushroom dish where you cook onions, chicken and mushrooms together and then a big dollop of philli to thicken.

I just make things up and hope for the best!!! :)

I use it to make a spinach lasagne - not a blob though, it needs 2 packets if you're feeding 4-6. But it is lovely and creamy and doesn't taste of Philadelphia at all.

Nice on baked potatoes. Also for making cheesecake!

Eat it with a spoon

I mixed it into pasta last night. Needed a huuuuuge amount and had the consistency and taste of wallpaper paste.

Poor DS.

OK, I made a pork and leek casserole in the slow cooker today and bunged a big lump in that. Seemed to work ok!

i don't like it as a sauce on pasta it goes all claggy and spitsucky (that is a real culinary term btw)

On Ryvita or toast with jam
With ritz crackers (use crackers to scoop up Philly) & salsa
Bake potato, scoop out flesh & mash with Philly, stir in finely chopped onion, chopped fried bacon & put back into potato skins

Dolloped on potato wedges (or baked spud) with sweet chilli sauce.

Chuck it with prawns or whatever on Tesco's finest bronze die linguine.

OK sounds a bit poncy, but the posh pasta is slightly rough and you end up with much less of a slimy feeling.

on a digestive with jam on top- instant mini-cheescake!

I certainly don't put it in Thai curry

Ha ladyemma! I'm so with you on that one!!!

Buy the chive and onion one, mix with equal parts half fat creme faiche - makes a lovely dip!

Today I made smoked mackerel paté with it.