INGREDIENTS 2 sweet potatoes, peeled and diced 1 onion, chopped 3 or 4 sprigs of fresh thyme or 1 tsp dried 1 tbsp olive oil 4 cups vegetable stock 1 ‑ 2 tbsp maple syrup 1/3 cup low fat sour cream salt and pepper to taste grated
cheddar cheese for garnish
Cheddar cheese in a large heatproof bowl; reserve remaining
Cheddar cheese for another use.
Now a vegan, I'm not so much even a fan of vegan
cheddar cheese for the most part.
I substituted chile powder for paprika and
cheddar cheese for the jack cheese.
It makes a perfect lunch or light dinner size for us, especially when served with some crusty bread and sharp
cheddar cheese for sandwich dipping!
You can also substitute
cheddar cheese for the jack if you wish.
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
If you don't have nutritional yeast on hand and are trying to make these fritters child friendly then you can add in 1/3 cup
cheddar cheese for some added gooeyness.
In this recipe I pair it with my Ultimate Lard Pie Crust, fresh spinach and organic white
cheddar cheese for a super savory, traditional flavor.
Swap
the cheddar cheese for Daiya or other vegan brand for a tasty gluten - free dairy - free dinner.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded
cheddar cheese for garnish
I just made this with Sun Dried Tomato Mozzarella Laughing Cow and substituted
the cheddar cheese for fat - free mozzarella.
My grandparents had this weird tradition of giving everyone huge blocks of Wisconsin
Cheddar Cheese for Christmas and my Pop used to always get 1 order of cheese curds, we used to hid out in the garage eating them.
I've made it plain, with Parmesan and lemon, and also jazzed up a little with baby spinach, chicken, and
cheddar cheese for a special cheap and cheerful recipe package I put together for SavvyMom.
I ended up with a recipe for cheddar cheese crackers that followed almost the exact same format as yours (http://smittenkitchen.com/2009/06/cheese-straws/ your substitute
cheddar cheese for parm (although a mix of the two would probably taste really good) Other good additions in lieu bacon are dried mustard, red pepper flakes or cayenne pepper.
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces
cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil
for frying
The California Avocado Bruffin takes a few liberties with the venerable BLTA (brioche, sundried tomatoes,
cheddar cheese), but delivers bacon - avocado satisfaction
for the grab - and - go crowd.
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound
cheddar or Monterey Jack
cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil
for frying
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces
cheddar cheese 1.5 cups milk (add more
for a thinner soup)
For the Jalapeno
Cheddar Cream Cheese plug: 6 ounces cream cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and
Cheddar Cream
Cheese plug: 6 ounces cream cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
Cheese plug: 6 ounces cream
cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white
cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and
cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and use 2!)
The sharp
cheddar cheese from Rumiano I used
for the recipe was delicious and I liked the fact that it had enough sharpness to stand up to all the ingredients in the cornbread and give it a really good cheesy savory taste.
Walk in the door after a long day of work or errands or running around with the kids or, heck, even Christmas shopping
for those of you that are more on - the - ball than I am, shred up the tender chicken, mix it back in with the onions and apples, pile all onto some toasted crusty bread and add sharp
cheddar cheese.
Momofuku Milk Bar's recipe
for Bagel Bombs - with a center oozing with Jalapeno -
Cheddar Cream
Cheese and topped with a homemade «everything» bagel mix!
For the Bagel Bombs: 1/2 recipe of Mother Dough, proofed (recipe follows) 1 recipe Jalapeno
Cheddar Cream
Cheese plugs (recipe follows) 1 egg 1/2 tsp.
You can serve them with corn tortillas to make them gluten - free or offer shredded
cheddar cheese and sour cream as toppings
for others.
Second, the white
cheddar, avocado, sriracha grilled
cheese (too good
for words)!
This recipe uses award - winning Cabot
cheddar cheese and a crunchy breadcrumb topping
for a richer, more satisfying flavor than you would get from a name - brand boxed package.
Sprinkle with vegan
cheddar cheese, if using, and place in the oven
for about 10 minutes.
Taco Enchiladas with
Cheese Sauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the
Cheese Sauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced
cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the
cheese sauce and baked until bubbly hot making
for some of the best comfort food on the face of the earth!
Finally sprinkle the sharp, shredded
Cheddar cheese over the sauce, reserving some
for the top.
Cheddar cheese is also one of the biggest culprits where fat content is concerned, but then again, aged
cheddars are low in lactose content, great
for those who are lactose intolerant.
Chorizo Cornbread Stuffing -LCB- Table
For Two -RCB- Pumpkin Gingerbread Stuffing -LCB- Healthy Green Kitchen -RCB- Wild Rice Stuffing with Dried Fruit and Pecans -LCB- TasteFood -RCB- Mushroom Fennel Quinoa Stuffing -LCB- Skinny Taste -RCB- Sausage Cornbread Stuffing -LCB- Lauren's Latest -RCB- Mushroom Challah Dressing -LCB- What Jew Wan na Eat -RCB- Mushroom and Kale Sausage Stuffing -LCB- Wine and Glue -RCB- Mushroom and Leek Bread Pudding -LCB- Noble Pig -RCB- Apple, Bacon, and
Cheddar Cheese Stuffing -LCB- Cupcakes and Kale Chips -RCB-
It's very similar to this Weight Watchers friendly version if you just substitute canned fat free evaporated milk
for the cream and less reduced fat
cheese for the sharp
cheddar...
Tortillas rolled with a shredded chicken, cream
cheese,
cheddar, salsa and spinach filling with dipping sauces on the side
for dunking.
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp
cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch of freshly grated nutmeg a tablespoon of olive oil,
for greasing the baking pan
FOR CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp
cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
For this delicious luncheon I made this Creamy
Cheddar Cheese Grits Soufflé that paired well with an Eggplant Parmesan that one of the other lovely ladies had brought ---- thank you N!
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
-- This recipe only calls
for a few ingredients: eggs, milk, ham,
cheddar cheese, and puff pastry (plus seasonings).
FOR TOPPING 1/4 stick (2 tablespoons) unsalted butter, melted 2 cups panko or coarse dry breadcrumbs 1 cup grated extra-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
Since the soup is still fat free at this point, I'll usually top it with a little
cheddar cheese because I deserve it (freeze - dried
cheese would work
for this too).
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups
cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper
for each layer of hash browns)
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.
It calls
for ample amounts of our tasty Farmers» Legacy
Cheeses (a combination of Alpine
Cheddar and White Oak
Cheddar) with an interesting addition of pumpkin, bacon and mustard and paprika.
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white
cheddar cheese Fresh chives
for garnish
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
Pear Bacon & Brie Grilled
Cheese from Running to the Kitchen Pear Cranberry Crisp from Cookie & Kate Pear Sharp
Cheddar grilled
Cheese from Oh My Veggies Pear Ginger Cinnamon Oat Smoothie from Mom on Timeout Easy Pear Butter from Gim me Some Oven Grilled Doughnut & Pear Sundae from Taste & Tell Pear Pomegranate Salsa from Gim me Some Oven Pear Muffins from The Law Student's Wife Pear Blue
Cheese & Candied Pecan Salad from Table
for Two Poached Pears from The Perfect Pantry Spiced Pear Vodka from Noshon.It Pear Apple Chutney from The Tomato Tart Pear Walnut Salad with Pear Vinaigrette from Simply Scratch Cardamom Pear Hand Pies from an Edible Mosaic Caramelized Pear & Gorgonzola Pizza from Fifteen Spatulas
These
cheddar cheese twists are what you are looking
for!
The recipe calls
for eggs, milk, carrot, spinach, red pepper, garlic, onion, dried herbs, fresh herbs,
cheddar and feta
cheese, and pepper.