I put some grated
cheddar cheese into the mash after making it, and then also grilled some more cheddar cheese on the top of the mash once it had finished baking in the oven, it was scrummy.
We slice raw
cheddar cheese into strips 1/4 inch wide and 3 inches long.
Stir the ground turkey, green onions and 1/4 cup
cheddar cheese into the potato mixture until combined.
With apples, mixing 3 tablespoons shredded
cheddar cheese into the crust is tasty.
Cut
cheddar cheese into 1 / 4 - inch — thick slices.
Fold grated
cheddar cheese into the crepes and heat.
Slice each block of
cheddar cheese into twenty 1/4» slices.
Directions: Slice each block of
cheddar cheese into twenty 1/4» slices.
Not exact matches
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
Oh the glorious things great
cheddar cheese can be baked
into.
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)
• Preheat oven 350 degrees • Cut cauliflower
into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs butter & 3/4 cup shredded
cheese • Salt / pepper to taste • Stir to coat • Pour
into buttered 8 × 10 baking pan • Cover with additional 3/4 cup raw
cheddar • Bake at 350 degrees until
cheese is melted (about 20 minutes)
Guinness and Dublin
cheddar turn an American comfort food classic
into Irish mac and
cheese.
Instead of mixing the
cheese into the dough, the dough is rolled out, then scatter with the
Cheddar cheese, and roll up, jelly - roll style.
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced
into rings -
cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
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
2 cups chicken, cut
into small cubes (leftover chicken breast, a roasted chicken, etc.) 2 cups shredded
cheddar or American
cheese, separated 1 10.5 oz.
Cut each block of cream
cheese into 18 slices: sandwich between
cheddar slices, using a knife to spread evenly.
Cut each block of cream
cheese into 18 slices and sandwich between
cheddar slices, using a knife to spread evenly.
Though this looks like your standard bowl of macaroni and
cheese, Tyler tucks aromatic thyme, bay leaves, garlic and dry mustard
into the creamy
cheddar and Parmesan sauce, giving this kid - friendly dish a very adult flavor.
And just like my Turkey and White
Cheddar with Caramelized Onion and Grape Grilled
Cheese, this sandwich has moved
into my favorite turkey creation rotation.
Making the burger is no big secret: just chop up jalapenos and
cheddar cheese and work them
into the ground beef, then freeze the patties so that they hold their shape when grilled.
I put a half English muffin
into a personal size aluminium pie plate, crack an egg onto it, fresh ground pepper, a few sprinkles of whatever
cheese (
cheddar, mozarella, provolone), add some chopped crispy bacon or sausage bits, bake till done.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp
cheddar cheese, cut
into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp
cheddar cheese, grated
• 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
Add the butter and
cheddar cheese and stir until they're incorporated
into the risotto.
baking soda 1/2 cup unsalted butter, cut
into small cubes, chilled 4 ounces sharp white
cheddar cheese, shredded 8 ounces beer, I used a porter, any kind will do — just use a beer you like to drink!
Dumped that
into my container, then added the black beans and chicken and then heated it up at work and topped with the
cheddar cheese.
dried oregano 1/2 cup very cold butter, cut
into pats 1 cup buttermilk (or a little more) 2 cups cooked sliced or crumbled breakfast sausage links 1 cup diced
cheddar cheese 3 Tbsp.
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
Variations: Add salad greens, scallions, any salsa, roasted peppers, a fried or poached egg, Oregon shrimp, fresh crab,
cheddar instead of ricotta
cheese, omit the
cheese... dive
into late summer on a plate.
When our golden fries emerge from the oven you can either smother them directly on the baking sheet with Mexican Blend
cheese or part sharp
cheddar / part Monterrey and broil OR you can divvy up the fries
into individual servings, add
cheese and microwave.
I was one half of the «sweetest couple» that came over to Jen's house for dinner last night and I felt like my hands were always reaching
into the
cheddar cheese biscuit bowl.
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)
Add in 3/4 of the shredded
cheddar cheese and stir, stir, stir until it has melted and become fully incorporated
into the
cheese sauce.
Cut Velveeta,
cheddar and Jack
cheese into small cubes and add to saucepan.
1 cup onion, cut
into thin 2 - inch strips 6 cups green cabbage, shredded or cut
into thin 1 - 2 inch strips Salt and fresh ground pepper to taste Additional butter for topping, optional Optional — if you have access to a good Irish
cheddar cheese, like Kerrygold, try adding 1/2 -1 cup (shredded)
Another company wanted a
cheddar cheese sauce to add
into some of its house recipes.
Use different types of summer squash, add
cheese such as
cheddar, Monterey jack, or feta, and / or chicken to turn this recipe from a side dish
into an entree.
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
ingredients SIXTY SECOND PIMENTO
CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (s
CHEESE: 2 cups extra-sharp
cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (s
cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream
cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (s
cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut
into 3 - inch pieces) cucumbers (sliced)
While it might not have the sharp flavor of
cheddar, American
cheese's ability to deliquesce
into a puddle of deliciousness can't be denied.
Sour cream, Canadian bacon (much healthier and awesome in this recipe, but you can use real bacon if you must),
Cheddar cheese, and chives get smashed with sweet potato innards and stuffed back
into the skin.
Using
cheddar in homemade salad dressing is an innovative and delicious way to introduce
cheese into new recipes.
Then I gently fold this mixture
into the potatoes along with the crispy bacon pieces, green onions and Tillamook medium
cheddar cheese.
4 Tablespoons
cheddar cheese, grated 4 - 6 strips bacon, fried crisply 4 slices tomato,
into 1/8» strips 2/3 cup Romaine, shredded for sushi roll 1 cup Romaine, shredded for sandwich 1 teaspoon Wasabi Mayonnaise or favorite mayo
salt 1/4 cup (1/2 stick) cold unsalted butter, cut
into tiny pieces 3 cups sharp
Cheddar cheese, grated 1/4 cup pickled jalapenos, drained and chopped (or more to taste) 2 cups sour cream
1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp
cheddar cheese, grated 4 tablespoons (1/2 stick) unsalted butter, cut
into bits 3 - 4 tablespoons ice water 1 garlic clove 1 cup loosely packed fresh curly parsley leaves 1/4 cup pecan or walnut pieces
Rather than sprinkle
cheese on top, I incorporated it (extra sharp
cheddar)
into the dough.
Ingredients 1 can croissant roll dough 1 ripe avocado, cut
into cubes 1 slice bacon, cooked and crumbled 1/4 -1 / 2 cup shredded
cheese (
Cheddar Jack is great!)