White cheddar cheese powder is made by taking the moisture out of regular cheese.
Not exact matches
Ground Beef — Romaine Lettuce — Tomatoes —
Cheddar Cheese — Pickles — Mayonnaise — Mustard —
White Vinegar — Smoked Paprika —
Powdered Erythritol
1 1/3 cups whole wheat
white flour 2/3 cup toasted wheat germ 1 tablespoon cane sugar 1 tablespoon dried parsley 1 tablespoon dried rosemary 2 teaspoons baking
powder 1/2 teaspoon sea salt 3/4 cup 1 % milk 1/4 cup unsalted butter (cold) 1 large egg 1/2 cup shredded
cheddar cheese
ground
white meat turkey breast Chili
powder Worcestershire sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat
cheddar cheese light sour cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to taste like)
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 blend)
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot
powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground
white pepper Dash cayenne
powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic
cheddar (or similar style)
cheese 2 - 3 TBL ground raw milk parmesan (optional)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked
white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups
cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups
white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic
powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas,
White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light
Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 %
white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili
powder 2 teaspoons chipotle
powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional)
cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded
cheddar cheese (or other variety, if you prefer) 1/2 cup low - fat cottage
cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including
white parts 1 / 2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic
powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili
powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups
cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small
white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
INGREDIENTS: 1 (15 - ounce) can
white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion
powder 1/2 teaspoon garlic
powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan
cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping
1 tablespoon canola oil 1 medium
white onion, roughly chopped 1 garlic clove, minced 2 teaspoons ground cumin 1 teaspoon chili
powder 1/4 teaspoon ground coriander 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 pound ground beef 1 -14-1 / 2 ounce can diced tomatoes 8 hard taco shells Toppings: chopped lettuce, sour cream,
Cheddar and Monterey Jack
cheese
Broccoli, Vinaigrette (Low Fat Buttermilk [Cultured Pasteurized Low Fat Milk, Salt], Sour Cream [Cultured Pasteurized Light Cream, Nonfat Milk, Enzymes], Mayonnaise [Expeller Pressed Canola Oil, Cage Free Egg Yolks, Water, Honey, Distilled Vinegar, Cage Free Whole Eggs, Salt, Lemon Juice Concentrate, Tocopherols -LCB- Vitamin E -RCB--RSB-,
Cheddar Cheese [Pasteurized Cow's Milk,
Cheese Cultures, Salt, Enzymes], Agave Syrup, Parmesan
Cheese [Pasteurized Milk,
Cheese Cultures, Salt, Enzymes],
White Vinegar, Sea Salt, Green Onions, Garlic, Lemon Juice Concentrate, Black Pepper, Xanthan Gum), GLUTEN FREE SPICED FLOUR (Flour (Brown Rice Flour,
White Rice Flour, Ground Golden Flaxseed, Rice Bran, Xanthan Gum), Chili
Powder (Paprika, Salt, Oregano, Cumin, Onion
Powder, Garlic
Powder, Cayenne Pepper, Tricalcium Phosphate)-RRB-
Beres takes the pork rinds that they fry in - house and tosses them in
cheddar powder, until they're entirely coated in that magical
white powder (reminder, we're talking about
cheese here, guys).
ingredients TACO MEAT: 1 tablespoon chili
powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic
powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg
white, divided, lightly beaten) 2 cups
cheddar cheese (freshly grated) 2 cups Monterrey Jack
cheese (freshly grated) 8 slices
white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)
Ingredients 12 ounces gluten - free uncooked elbow macaroni 8 ounces Monterey Jack
cheese, coarsely shredded 8 ounces extra sharp
white Cheddar cheese, coarsely shredded 4 ounces American
cheese, cut into small pieces 1 1/2 cups whole milk 2 teaspoons Nielsen - Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 1/4 teaspoon organic garlic
powder 1 teaspoon salt 1/2 teaspoon
white pepper 2 tablespoons butter 2 tablespoons gluten - free all - purpose baking flour 1/2 cup crushed gluten - free pretzels 1/2 tablespoon butter (for pretzels)
Brunch Headwaters yogurt parfait, granola & berries Ajurli Khachapuri, Georgia
cheese bread with a baked egg Chocolate Cinnamon Babka French Toast, berry butter Smoked Salmon Hash, shallots, fried eggs Duck Hash, fall vegetables, fried eggs Crab Luigi, mixed lettuce, bayonne ham, louie dressing Albacore + Green Bean Salad, toast crumbs, pickled red onion Dungeness Crab + Fideo Stir Fry, fried egg NW Hangtown Fry, bacon, oysters, scrambled eggs Apple Dutch Baby,
powdered sugar, maple syrup Headwaters Burger, greens,
white cheddar, pickles Knuckle Sandwich, lobster, tarragon aioli, potato roll Waffles Schuck Norris Style, yeasted, maple syrup
-- 1 1/2 cups all - purpose flour — 1 1/2 cups fine cornmeal (if you don't have or want to use cornmeal, use all
white flour)-- 2 tablespoons sugar — 1 teaspoon baking
powder — 1/2 teaspoon baking soda — 1 teaspoon Salt — 2 1/2 cups milk — 2 eggs — 5 tablespoons butter, melted, room temperature — 1/2 cup sweet corn — 1 cup bacon, chopped — 3/4 cup shredded
cheddar cheese — 1 cup chopped scallions
Broccoli
cheddar (Water, milk, broccoli, pasteurized process
cheddar cheese [
cheddar cheese -LCB- pasteurized milk,
cheese culture, salt, enzymes -RCB-, water, sodium phosphate, milkfat, salt, apocarotenal -LCB- color -RCB--RSB-, cream [cream, milk] carrots, modified corn starch, onions, chicken base [chicken meat in chicken broth -LCB- chicken meat, chicken broth, chicken fat, modified corn starch and / or rice flour, salt -RCB-, salt, hydrolyzed corn and soy protein, sugar, natural flavorings, potato flour, autolyzed yeast extract, carrot
powder, turmeric], flour [bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid], butter [cream, salt], seasoning [salt, spices, extractives of paprika], soybean oil, mustard [water, vinegar, mustard seed, salt,
white wine, fruit pectin, citric acid, tartaric acid, sugar, spice], pepper sauce [vinegar, red pepper, salt]-RRB-.
INGREDIENTS: 1 (15 - ounce) can
white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion
powder 1/2 teaspoon garlic
powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan
cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping
Macaroni &
Cheese w. White Bean Puree Ingredients 8 ounces uncooked elbow macaroni 2 1/2 cups shredded cheese (sharp cheddar, Parmesan, Monterey Jack Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
Cheese w.
White Bean Puree Ingredients 8 ounces uncooked elbow macaroni 2 1/2 cups shredded
cheese (sharp cheddar, Parmesan, Monterey Jack Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
cheese (sharp
cheddar, Parmesan, Monterey Jack
Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
Cheese)-- reserve 1/2 cup of
cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic
powder 1/4 -LSB-...]
1/2 cup unsalted butter 1/2 cup milk 2 cup regular grits 8 ounces grated, sharp
white cheddar cheese 4 large eggs, beaten 16 ounces
cheddar cheese, cubed 1 teaspoon salt 1/4 teaspoon garlic
powder 6 cups chicken broth 1/4 teaspoon pepper