two soft - fried corn tortillas with roasted tomato salsa, two eggs over easy, refried beans,
dry jack cheese, sour cream and avocado Only served until 2 pm
Two soft - fried corn tortillas with roasted tomato salsa, two eggs over easy, refried beans,
dry jack cheese, sour cream and avocado
Not exact matches
1 garlic clove, minced 4 9 - inch flour tortillas 1 1/2 cups grated Monterey
Jack cheese 4 teaspoons pine nuts, toasted 2 teaspoons
dried oregano
The sun -
dried tomatoes represent the red in the recipe name, white is the Wisconsin cheddar and monterey
jack and blue, of course, is the blue
cheese!
Grassy, nutty and full of flavor, the wheels of
Dry Jack are rubbed with oil and cocoa and it's the only
cheese I can think of that has the cajones to compare to a true Parmigiano Reggiano.
4 - 5 orange bell peppers 1 cup
dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper
jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon
dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey
Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream
cheese 1 1/2 cups shredded vegan cheddar or cheddar -
jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon
dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon
dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey
Jack cheese, divided (I use So Delicious cheddar - jack bl
Jack cheese, divided (I use So Delicious cheddar -
jack bl
jack blend)
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup
cheese, divided (Cheddar, Mexican blend, or Monterey
Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
Clockwise from the top left: triple cream brie, quince paste, creamy monteray
jack with blood orange jam, Midnight Moon sheeps milk
cheese, seeded crackers and Seaside white cheddar with
dried plums.
Spread shredded Monterey
jack cheese over half a tortilla, sprinkle with baby spinach leaves, fold and sear quesadilla in a
dry, non-stick skillet, pressing down on the top with a spatula until tortilla is toasted and
cheese is melted, about 30 to 45 seconds per side.
Chicken leg meat, water, three
cheeses (pasteurized process American
cheese [American
cheeses -LCB- milk,
cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar
cheese [pasteurized milk,
cheese culture, salt, enzymes and annatto], Monterey
Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, green chiles, bell peppers, modified food starch, contains 2 % or less of: tomato paste, chicken flavor broth (hydrolyzed corn gluten, soy protein and wheat gluten, salt, sugar, autolyzed yeast extract,
dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), vinegar, jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), flavorings, dehydrated bell peppers.
clove garlic, crushed 2 tablespoons good quality olive oil 3/4 teaspoon salt 1/2 teaspoon
dried basil leaves 1/2 teaspoon
dried thyme leaves 1/8 teaspoon pepper 1 cup shredded Monterey
Jack cheese 1 1/4 cup milk 1/4 cup sour cream 3/4 cup baking mix 3 large eggs
Chicken breast with rib meat, Pepper
Jack cheese (pasteurized milk, jalapeño and bell peppers,
cheese cultures, salt, enzymes), jalapeño peppers (jalapeño peppers, water, vinegar, salt, sodium benzoate, calcium chloride), contains 2 % or less of: textured soy protein (soy protein concentrate), modified food starch, bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin & folic acid), chicken flavor broth (hydrolyzed corn gluten, soy protein and wheat gluten, salt, sugar, autolyzed yeast extract,
dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), green chiles (green chiles, citric acid), onions, tomato paste, water, cilantro, cilantro flavor (dextrose, modified corn starch, extractives of cilantro), salt, flavorings, guar gum, disodium inosinate & disodium guanylate.
Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic, chopped black and green olives, fine slices of sun
dried tomato and roasted red and green peppers, topped with Monterey
Jack and Mozzarella
cheese
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream
cheese, let it set out to soften 1 1/2 cups grated Monterey
Jack or mozzarella
cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB
dried leaf oregano 1/2 TB
dried thyme 1/2 TB onion powder 1 TB garlic powder
6 to 8
dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a roast or chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey
Jack cheese 1 medium onion, chopped
Made this recipe with a few variations according to what I had in my pantry - used smaller
dried great northern beans and grated pepper
jack cheese because that is what I had.
boneless, skinless chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon
dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4 cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup frozen corn Shredded monterey
jack cheese, sliced - jalapenos, cilantro for serving
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons
dried parsley flakes (plus additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar
cheese soup (10.75 - ounces each) 1 cup Sharp cheddar
cheese (grated) 1 cup Colby
Jack cheese (grated) 1 cup Monterey
Jack cheese (grated) 1 cup Mild cheddar
cheese (grated) 1 can evaporated milk (12 - ounces) 1/2 cup jarred
cheese dip
It comes in four varieties, including Monterey
Jack cheese,
dried cranberries and dark chocolate - coated peanuts.
1 1/2 pound brussels sprouts, freshest you can find 3 tablespoons extra-virgin olive oil 2 - 3 tablespoons fresh lemon juice 1 teaspoon fresh thyme leaves 1/3 cup fresh chives, minced 2 - 3 big pinches of salt 1 1/3 cups hazelnuts, smashed just a bit and toasted 2 ounces hard, salty, aged
cheese, shaved (pecorino,
dry aged
jack, Parmesan, etc)
6 - 8
dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, either cubed from a roast, or chops, or even bones with meat 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey
Jack cheese 1 medium onion, chopped
1 1/2 cups (about 6 ounces) shredded jalapeno Pepper
Jack cheese or substitute Monterey
Jack cheese 1 1/2 cups (about 6 ounces) shredded queso asadero, or substitute mozzarella
cheese 2 1/2 tablespoons cornstarch 1 1/2 cups beer or substitute chicken broth 4 green New Mexico chiles, roasted, peeled, stems and seeds removed, cut in thin strips 3 tablespoons minced onions 1 tablespoon lemon juice 1 teaspoon minced garlic 1/4 teaspoon
dried oregano, crumbled 1/2 pound cooked and crumbled chorizo
Vegetable and Black Bean Tortilla Casserole Yields 6 servings 1 tablespoon extra-virgin olive oil 1 large yellow onion, chopped 8 ounces sliced mushrooms 2 garlic cloves, minced 2 teaspoons chili powder 1 can (15 ounces) black beans, rinsed and drained 10 ounces frozen chopped spinach, thawed and squeezed
dry 8 corn tortillas, warmed and halved 2 cups salsa 1 1/2 cups Monterey
Jack cheese
Easy Vegetarian Stuffed Peppers with Rice and Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon
dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby -
Jack cheese
1/2 pound
dried elbow pasta 1 cup crumbled feta
cheese 1/2 cup grated
Jack cheese 1/2 cup grated Pecorino
cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)
4 cups all purpose flour 2 teaspoons salt 1 1/2 teaspoons sugar 2 teaspoons garlic powder 1 teaspoon
dried parsley 1 package (2 1/2 teaspoons) instant active
dry yeast 1/3 cup olive oil 1 cup water 1/4 cup milk 2 large or 3 medium jalapenos, seeded with membranes removed, diced small 1/2 cup shredded parmesan
cheese 3/4 cup shredded cheddar
cheese 3/4 cup shredded Monterey
jack cheese
Balanced Breaks ® Monterey
Jack Natural
Cheese with Apple Juice - Infused
Dried Cranberries and Shelled Pumpkin Seeds
Sun
Dried Turkey Pesto Wraps - delicious juicy Jennie - O turkey breast amongst layers of chipotle jack cheese, avocado and sun dried pesto for the perfect lunch, snack or di
Dried Turkey Pesto Wraps - delicious juicy Jennie - O turkey breast amongst layers of chipotle
jack cheese, avocado and sun
dried pesto for the perfect lunch, snack or di
dried pesto for the perfect lunch, snack or dinner!
1/2 pound
dried elbow pasta 1 cup crumbled feta
cheese 1/2 cup grated
Jack cheese 1/2 cup grated Pecorino
cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)
Sun
Dried Turkey Pesto Wraps - delicious juicy Jennie - O turkey breast amongst layers of chipotle jack cheese, avocado and sun dried pesto for the perfect lunch, snack or di
Dried Turkey Pesto Wraps - delicious juicy Jennie - O turkey breast amongst layers of chipotle
jack cheese, avocado and sun
dried pesto for the perfect lunch, snack or di
dried pesto for the perfect lunch, snack or dinner!
-LSB-...] ground cumin 1 tsp ground coriander 1 Tbsp
dried orgegano 1 tsp salt 2 cups pumpkin puree 2 cups cooked black beans 1 cup shredded
cheese (I used a spicy
Jack - ish
cheese) 16 medium corn tortillas or 32 small (you -LSB-...]
Chicken by - product meal, brewers rice, animal fat preserved with mixed - tocopherols, corn gluten meal, animal liver flavor, fish, natural and artificial flavors, phosphoric acid, calcium carbonate, brewers
dried yeast, salt,
dried cheddar
cheese powder,
dried Swiss
cheese powder,
dried Monterey
Jack cheese powder, choline chloride, added color, taurine, L - ascorbyl -2-polyphosphate (source of Vitamin C), zinc sulfate, ferrous sulfate, Yellow 5, Vitamin E supplement, niacin, manganese sulfate, citric acid, Yellow 6, Vitamin A supplement, calcium pantothenate, thiamine mononitrate, copper sulfate, riboflavin supplement, Red 40, Vitamin B - 12 supplement, pyridoxine hydrochloride, Blue 2, folic acid, Vitamin D - 3 supplement, calcium iodate, BHA (a preservative), biotin, menadione sodium bisulfite complex (source of Vitamin K activity), BHT (a preservative), sodium selenite.
We bought yoghurt (which Deane then used as culture to make her own with
Jack's permission),
cheese, a variety of
dried beans and corn meal that he ground right then.