Not exact matches
Once fries are cooked and have cooled for 1 - 2 minutes, layer them
on large platter or two separate plates, top with black bean vegetarian chili mixture, then sprinkle with shredded cheese -LCB- I used
aged cheddar -RCB-, drizzle with sour cream, and garnish with sliced avocado.
I especially love the nutty flavour of Arugula, and its not only great in salads... i make arugula pesto sometimes, and i LOVE an arugula, mushroom and sweet potato strudel my mom makes... can't have the
aged cheddar cheese in it anymore though I WILL try those kale wraps, i have every ingredient
on hand!
mine is sitting
on my counter, while i'm at work today... i added jalapeno, chives, and
aged cheddar!
Last, I briefly sauteed my veggies, then lined them in a dish and baked them at 400 until they were crisp, when I took them out I poured the sauce
on top and served them over rigatoni noodles, with grated
aged white
cheddar on top and parmesan.
Aged cheddar cheese — I'd go overboard
on occasion.
First off, I used one of my favorite cheeses — Kerrygold
Aged Cheddar — as the topping
on my -LCB- Lightened -RCB- Cheesy Cauliflower Quinoa Casserole.
By using
aged cheddar as the bold accent
on top of the recipe, I was able to cut significantly
on the cheese used within the interior of the casserole — in fact, only two ounces were stirred into the easy roux that had been kept light with low - fat milk and just a skosh of canola oil (no butter)!
Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of
aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white
cheddar, and house thousand island
on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers
on Fridays including the EAT Burger made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon,
cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
The burger consists of hand - ground beef from the Double Eagle's (its sister restaurant)
aging room, topped with three roasted and peeled green chiles, pico de gallo salsa, a half - pound of Monterey Jack and sharp
cheddar cheeses, and is served
on a yeast roll bun baked at the Lujan Bakery in Las Cruces.
The burger is the thing to order at this butcher shop — cum — dinette: dry -
aged, pillow - talked beef smothered in caramelized onions, blanketed with
cheddar, and sandwiched
on a squishy bun.
Discussion worthy menu additions include the Mesquite - Grilled Berkshire Pork Chop ($ 34), which provides a sumptuous BBQ flavor and is served with broccoli rabe and vinegar peppers or choose from one of the hand - crafted burgers and sandwiches with standouts including The Gold Rush Burger ($ 17) with Niman Ranch Beef, hobb's bacon, secret sauce, and
aged cheddar, the Crispy Togarashi Chicken Sandwich ($ 25) with pickled daikon, carrot salad, and miso mayo or The Gyro ($ 17), with a braised lamb shoulder atop fermented slaw and za'atar yogurt served
on grilled pita.
Westminster Sharp» is an
aged Cheddar cheese matured for at least 12 months which delivers a mouth - watering, strong and full flavour
on the palate.
Baked egg,
aged cheddar, basil pesto, and tomato
on whole wheat english muffin.
«Big Kid» Appetizers will include «Ants
on a Log», with raisins for «Ants»
on a Celery log filled with Peanut Butter and Almond Butter; Ham & Cheese «Sushi» with Honey Ham and Local
aged Cheddar rolled up in white bread to look like a Sushi Roll.
This twist
on a traditional Alsatian tarte flambee gets topped with
aged cheddar and smoky speck (a cured ham similar to prosciutto).
I will always love classic grilled cheese sandwiches — I prefer to use multiple cheeses (Wisconsinite, after all), such as a mixture of 5 - year
aged cheddar and melty gouda, plus parmesan for added saltiness
on the bread.
Aged cheeses such as parmesan,
cheddar, colby, swiss, etc. are allowed
on the GAPS diet as the process of
aging allows bacteria to eat up the lactose and harden the cheese.
On a more serious note, keep to the nice cheeses (asiago, parmigiano reggiano, blue cheeses,
aged, high - quality
cheddars).
We decided
on their famous Mucky Fries for our starter — hand - cut fries mixed with mozzarella,
aged cheddar, maple bacon and green onions, and topped with a chipotle sauce — and the Wild Boar Meatloaf Medallions (they come wrapped in bacon and served with a cherry BBQ sauce) and the Vegan Thunder (a hearty Indian - influenced soup) for dinner.