Serve as is, or topped with garnishes such
as shredded cheddar cheese, minced green onions, minced cilantro, diced avocado, fresh salsa, and / or sour cream.
Not exact matches
You can serve them with corn tortillas to make them gluten - free or offer
shredded cheddar cheese and sour cream
as toppings for others.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions,
shredded cheddar cheese, sour cream
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such
as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA
CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER t
CHEDDAR STYLE
CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to
CHEESE SHREDS or
cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER t
cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to
cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
Or make it cheesy by stirring in 1/2 cup
shredded or crumbled
cheese, such
as Gruyère, Swiss,
Cheddar or blue
cheese.
I served
shredded cheddar cheese on the side so the
cheese lovers could top it with
as much
cheese as they liked.
1/2 package of refrigerator biscuits 2 «Brown and Serve» sausage links 1/4 cup of
shredded cheddar cheese 1 egg, well beaten Cooking spray, such
as PAM
• 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
Cajun Cream
Cheese Stuffed Anaheim Peppers Ingredients 5 Anaheim peppers, stemmed and cored (or more as needed, depending on the size) 8 ounces cream cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seas
Cheese Stuffed Anaheim Peppers Ingredients 5 Anaheim peppers, stemmed and cored (or more
as needed, depending on the size) 8 ounces cream
cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seas
cheese 2 ounces
shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seas
cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine
cheeses with Cajun seasoning.
Serve with classic condiments such
as sour cream, chopped green onions, and
shredded cheddar cheese.
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 pound extra lean ground beef 1/2 red onion, chopped 1/4 cup
shredded cheddar cheese 2 garlic cloves, minced Freshly ground pepper Salt Onion buns Toppings (
as desired)
Shredded cheddar cheese is no more than 60 g (also
as listed in the USDA database).
2 cups Daiya
shredded cheddar cheese 2 cups Daiya Pepper Jack cheese 1/2 cup Daiya cheddar cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese 2 cups Daiya Pepper Jack
cheese 1/2 cup Daiya cheddar cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese 1/2 cup Daiya
cheddar cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese (for top of mac dish) 1 cup of Vegan Parmesan
Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just
as well) salt and pepper to taste
If you are following a weight management program that calls for lower fat options, such
as Weight Watchers, this is a great recipe with 3 easy modifications, replace the bacon with either Canadian or Turkey bacon, the cream with fat free cottage
cheese and the
shredded cheese with either 2 % Milk fat
Cheddar or use 1 ounce of grated Parmesan
cheese.
Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely
shredded mild yellow and sharp white
Cheddar cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short of al dente) 1/2 cup crushed buttery crackers such
as Ritz or Pepperidge Farm Golden Butter Crackers