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?

I do lots of these ideas but I use a tub of creme fraich instead, practically the same taste and consistently but seems to last much longer in the fridge.

I did try that sausage mustard philly pasta recipe - foul.

OOh I am going to make both smoked mackerel pate and tuna pate now.

www.bbcgoodfood.com/recipes/775634/chicken-and-leek-pies

I made this today and it was lovely, used just under half a pot.

Not a blob but the whole pot...in the frosting (with butter, icing sugar and lemon juice) for a carrot cake.

So yum.

I had a dollop on my chilli tonight, it was lovely.

For the couple of people who said they found it claggy in pasta, melt it down with a spot of milk first for a nice sauce.

Picked a tub up in the supermarket tonight because I really fancy a breakfast of bacon, mushies and cream cheese (lob it all in the frying pan) on toast in the morning. Sweet manna from nirvana.

Quiche! I LOVE quiche!

runs off to make quiche

Do you happen to own a smart phone? There is a Philadelphia app for iPhones with lots of really easy and surprisingly tasty recipes.

Spread cream cracker with thick layer of Philly and top with tinned pineapple

PlentyOfPubeGardens could you elaborate on the butternut squash thing - sounds very very good!

Well I sort of invented it after a few

You roast it a la Huge Furry Whippingstool, adding a really sweet ripe sliced pear or two at the beginning, then add philadelphia instead of blue cheese at the end - I use loads of philadelphia in a big thick layer with more of the mashed squash on top. I toned down the garlic and herbs a bit, substituting more delicate flavours because the cheese is not nearly as strongly flavoured as the blue in the original recipe.

Sorry I can't be more specific - I've made it four times and I don't think I've done it the same way twice

Wow these all sound very fancy! I'm dying to make the mackerel pate now. All I tend to do with philly is chuck a spoonful into a pot of pasta and broccoli for a mega quick dinner for DD!

PoPG - it looks good :) Thank you for that!!

Mix with really eye-wateringly strong horseradish ( not the sweetened thickened ones ) - think the tracklements one, and then spread on to smoked salmon and roll up. Yum

Fry onion, mushrooms, then add blob Philly, some bits sliced ham and splash white wine, lots black pepper = 2 mins pasta sauce

I'm pretty boring, only have it on a plain toasted bagel or on Original Ryvita with cucumber/spring onion/tomato. :)

sideways hijack: anyone thinking that chocolate Philadelphia sounds like a taste sensation from heaven... turns out it's not. Boo.

chocolate Philly... bleurgh

I make icing for carrot cake (beat with icing sugar)

Doesn't everyone have leftover carrots all the time too?

I too usually end up throwing away the mouldy last third of tub of cream cheese, really like some of these suggestions.

Trick for non claggy pasta is to save some of the hot water the pasta was cooked in and add after the cheese for a smooth creamy sauce.

I eat it with a teaspoon.
Wish you could get blue cheese Philadelphia like in Spain.