Not exact matches
Cheesy Mexican Rice Print Prep time 20 mins Cook time 25 mins Total time 45 mins Skillet Mexican rice with tomatoes,
black olives, red bell peppers, corn, chili powder and
sharp cheddar cheese.
For the eggs: 4 large eggs 1 tablespoon milk 1/4 teaspoon salt 1/8 teaspoon fresh ground
black pepper 1/4 cup grated
sharp cheddar cheese
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can
black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra
sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more for serving 1 heaping cup shredded
sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and
black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
• Olive oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded
sharp cheddar cheese, divided use • Sour cream, as optional garnish
Pimento Mac &
Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon
black pepper 1 - 2 teaspoons salt 8 oz
sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
cheese, shredded 8 oz monterey jack
cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)
1 3/4 cups all - purpose flour 1/4 -1 / 2 teaspoon ground cayenne pepper 1/4 teaspoon freshly - cracked
black pepper 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces grated extra
sharp cheddar cheese 1 teaspoon prepared dijon mustard
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro, chopped + extra for garnish salt and freshly ground
black pepper 8 - 10 small corn or whole wheat four tortillas
sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon
black pepper 1 cup
sharp white
Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
2 acorn squash • Olive oil • Salt • Fresh cracked
black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup
black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded
sharp white
cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
ingredients ROASTED CHICKEN AND PIMENTO MAC AND
CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups
sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (shredded) 2 and 1/2 cups monterey jack
cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (shredded) 1/2 cup cream
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground
black pepper (to taste)
olive oil spray 2 pounds lean ground beef 2 large onions, finely chopped 1/4 cup chili powder salt and freshly ground
black pepper, to taste 1 cup ketchup 1/2 cup dijon mustard 2 cups beef stock 2 pounds whole wheat elbow macaroni 2 cups shredded extra
sharp cheddar cheese, optional
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can
black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated
sharp cheddar cheese Freshly chopped cilantro for serving (optional)
Ingredients: 8 oz Elbow Macaroni 1/4 cup of butter 3 tbsp AP flour 1/4 tsp dry mustard 1/8 tsp
black ground pepper 1/8 tsp salt 2 cups milk 4 cups shredded
sharp cheddar cheese 3/4 cup of Cheez - It ® brand crackers 1/2 tsp paprika
3 oz cream
cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra
sharp cheddar cheese 1/2 cup shredded Pepperjack
cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground
black pepper cooking spray
These are all the ingredients you'll need to make these homemade puff pastry
cheese straws: 2 semi-defrosted sheets of puff pastry, virgin olive oil, oil from a jar of sun - dried tomatoes, fresh basil, sea salt, freshly - grated Parmesan
cheese, finely grated
sharp cheddar cheese, freshly - ground
black pepper.
Add the rice and 1/2 cup
sharp cheddar cheese, 1/2 teaspoon kosher salt and plenty of fresh ground
black pepper.
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground
black pepper 2 1/2 cups
sharp yellow
cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina
cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano
cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1 / 4 cup sliced basil (about 8 leaves) * 2 cups grated
cheese (combination of
sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Salt and freshly ground
black pepper
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground
black pepper to taste shredded
sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of
black eyed peas (drained) 3 ounces medium
sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground
black pepper 1 teaspoon Maya Natural Sea SaltTM
16 jalapeno peppers 1/2 cup shredded
sharp cheddar cheese 1/2 cup shredded Monterey Jack
cheese 1 cup canned
black beans, drained and rinsed 4 green onions, chopped 4 cloves fresh garlic, minced 1/2 teaspoon ground cumin 3/4 teaspoon chili powder
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse
black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated
sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
1 (8 - ounce) package cream
cheese, at room temperature 1/4 cup shredded Wisconsin
sharp cheddar cheese 2 tablespoons beer, preferably Schlitz or Spotted Cow 2 teaspoons hot sauce, preferably Wisconsin Badgers 1/4 teaspoon
black pepper Pinch of salt 6 slices thick - sliced bacon 12 jalapeño chiles, seeded
ground turkey breast or thigh salt and freshly ground
black pepper extra virgin olive oil 4 thick slices red onion 1 large red bell pepper, quartered 4 slices
sharp white
cheddar cheese (I used smoked
cheddar) 4 whole wheat burger buns arugula or spring mix
1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground
black pepper 1/4 teaspoon ground cayenne pepper 4 cups water 4 ounces Cabot Cream
Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously
Sharp Cheddar, grated (about 2 cups) 8 ounces Cabot Monterey Jack, grated (about 2 cups)
* 1 tablespoon vegetable oil * 1 (16 ounce) package elbow macaroni * 9 tablespoons butter * 1/2 cup shredded Muenster
cheese * 1/2 cup shredded
Cheddar cheese * 1/2 cup shredded
sharp Cheddar cheese * 1/2 cup shredded Monterey Jack
cheese * 1 1/2 cups half - and - half * 8 ounces cubed processed
cheese food * 2 eggs, beaten * 1/4 teaspoon salt * 1/8 teaspoon ground
black pepper
Ingredients: Olive oil cooking spray, sweet potato, avocado oil, yellow onion, broccoli, cayenne, eggs, unsweetened almond milk (or another milk of choice), salt,
black pepper,
sharp cheddar cheese
1 tablespoon olive oil 1 sweet red pepper, chopped 1 cup red cabbage, thinly sliced 1 1/2 cup whole kernel corn 1 1/2 cup
black beans 1/4 cup cilantro, chopped 1 lime, juiced 1 teaspoon minced garlic 4 medium sweet potatoes, baked and cooled 1/4 cup
sharp cheddar cheese, shredded (optional) Salt and pepper
Today's combo included: Wild rice
Black beans Tomatoes
Cheddar cheese (extra extra extra
sharp) Onions -LSB-...]
1 pound medium shape pasta 3 tablespoons unsalted butter 3 tablespoons all purpose flour 1/2 cup apple cider 1 1/2 cups whole milk 2 cups shredded
sharp cheddar cheese 4 ounces cream
cheese, room temperature 3/4 cup pumpkin puree 1/4 teaspoon salt 1/4 teaspoon ground
black pepper Garnish: 8 ounces bacon, cooked until crisp and crumbled Fresh sage, fried until crisp
1 tablespoon olive oil (or bacon grease) 1 cup onion, chopped 1 clove garlic, minced 3 tablespoons butter 2 tablespoons all - purpose flour 2 cups whole milk 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon
black pepper pinch of nutmeg 1 cup pumpkin puree 3 cups freshly shredded
cheese (I used a combination of
sharp cheddar cheese and Dubliner.)