Sentences with phrase «cheddar cheese so»

They're using smoked cheddar cheese so you'll get a smokey flavor combined with the bacon flavor for a mind - altering mac and cheese you'll come back to again.

I like using mild cheddar cheese so that it doesn't overpower the rest of the soup, but you can certainly use sharp if you prefer.

I cheat a little bit and use pre-shredded cheddar cheese so that I don't have to toss the cheese with flour before adding to the eggs / milk mixture and also omitted the recommended nutmeg from the recipe.

I like the idea of the toastie offered in this recipe, though I missed the yeasty beer taste that complements the cheddar cheese so well.

Not exact matches

So far today I've eaten three apples, five pretzel sticks, four Cabot cheddar cheeses, and three Starbursts.

They were so flaky and short, they remind me of these cheddar cheese crackers I made.

So my one cup of chili, one ounce of shredded cheddar cheese and one ounce of tortilla chips (plus Tabasco!)

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 uCheese 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 ucheese, 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 ucheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and use 2!)

I used cheddar in this recipe because it goes so well with jalapeno and bacon, but feel free to replace it with your favorite cheese: swiss, pepper jack, etc..

They do taste savory, so I added roasted chiles and cheddar cheese to half the batch and they were dreamy!

B says, and I concur, that the regular (non-cheese) dog is the better of the two; we've been out here in the land of cheddar - topped cheese coneys, so American cheese on a coney dog seems... weird.

So before you start wincing about the store bought ingredients in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds diced potatoes, 2 cups sour cream, 3 cups of cheddar cheese, 1 can cream of chix soup, 1/2 pound of butter and some cornflakes.

I served shredded cheddar cheese on the side so the cheese lovers could top it with as much cheese as they liked.

For the real cheese buffs, we offer our Classic Vermont Sharp Cheddar in a 2 - pound Specialty Waxed Wheel, so you never have to feel guilty about going back for seconds.

My grandmother always insisted on Cracker Barrel cheddar for Sausage Balls and Cheese Straws so I've kept up the tradition here.

It takes only an extra minute or so to add the mix - ins (in the case of this recipe, simply chopped broccoli and shredded cheddar cheese) to create a whole new side dish.

Let the chili simmer for an hour or so, then serve it up on its own or in one of the traditional Cincinnati - style serving suggestions (the «ways» they call»em) with the chili poured over spaghetti noodles, topped with grated Cheddar cheese and other good stuff:

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.

Swiss is the traditional cheese in a reuben, but it's not always as melty as you want nachos to be, so I mixed half swiss (for flavor) with half white cheddar (for meltiness) and it was just perfect.

So sitting perfectly at room temperature on the cheese board are a buttery brie — Cremeux D'Argental — Delice de Poitou, a young Goat's cheese with a slightly tangy, salted ash coating, a strong Tasmanian Cheddar — Ashgrove Farm Cheese — and a sneaky English blue — Colston Bassett Stcheese board are a buttery brie — Cremeux D'Argental — Delice de Poitou, a young Goat's cheese with a slightly tangy, salted ash coating, a strong Tasmanian Cheddar — Ashgrove Farm Cheese — and a sneaky English blue — Colston Bassett Stcheese with a slightly tangy, salted ash coating, a strong Tasmanian Cheddar — Ashgrove Farm Cheese — and a sneaky English blue — Colston Bassett StCheese — and a sneaky English blue — Colston Bassett Stilton.

Our cheddar powder is made from regular cheese that is dehydrated to remove its moisture content so that the cheese can be kept for long - term storage.

Two of my favourite things are cheddar cheese and spicy chilis... so this is a match made in my belly!

I knew I could make a delicious bread with caramelized onions in it so I decided on a Caramelized Onion Cheddar Cheese Bread.

I made this broccoli and cheddar grilled cheese a few weeks ago, and it was so good.

Remove from oven and spoon some extra marinara on top of each boat along with 1/2 or so of shredded mozzarella / cheddar cheese.

So I think it is definitely 1 lb of cheddar: 8 oz of cream cheese: 8 oz of pasta.

My husband finds the habanero cheese to spices so I mixed it with the regular sharp cheddar.

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)

1/2 cup shredded vegan cheddar or cheddar - jack cheese blend (I use the So Delicious brand cheddar - jack variety) + optional 1/2 cup additional cheese

... teeth are so sharp; they can grate anything from spices to cheddar cheese to Parmesan cheese.

I love so many things about this recipe but taste aside (yes it is the best Mac and Cheese you'll ever make - creamy, rich, with crunchy pasta edges and a slight hint of smokiness from the smoked cheddar), another wonderful thing about this recipe is that it makes enough so that you can enjoy half immediately and freeze the other half for another day.

You guys loved my Cranberry Pecan and White Cheddar Cheese Ball, so I thought I'd try a new cheese ball rCheese Ball, so I thought I'd try a new cheese ball rcheese ball recipe!

Johnny Rockets has established a name for itself through its classic and gourmet hamburgers: the Original, the Rocket single and double, the bacon cheddar single and double, the Smokehouse single and double, the chili cheese hamburger, and the No. 12, which was «named by our founder in the early years because on a scale between 1 and 10, it's so good it's a 12,» Sanders says.

In this case, KRAFT asked me to make one of the recipes from their website to show off their new cheese packaging, so I chose their Chopped Chicken Salad with Mexican style Four Cheese blend (Monterey Jack, Cheddar, Asadero, Queso Quesadilla checheese packaging, so I chose their Chopped Chicken Salad with Mexican style Four Cheese blend (Monterey Jack, Cheddar, Asadero, Queso Quesadilla cheCheese blend (Monterey Jack, Cheddar, Asadero, Queso Quesadilla cheeses).

I used a ten inch pie pan so I increased the eggs to five, added about 1/8 cup additional half and half, and a little more SHARP cheddar cheese.

Seasoned ground beef and cheddar cheese is all well and fine, but the light mix of shrimp, avocado, and that honey - cilantro - lime dressing with a pinch of chili powder is SO good!

cheddar and toss to combine — mixture should be cool enough so cheese doesn't melt.

I also only have white cheddar and mozzarella, so I'll give those a go for the cheese blend.

Of course, I also love adding cheddar cheese to the top of my peanut butter toast, so you can use that information to make your own judgements regarding my taste.

I also only had shredded cheddar cheese on hand, so was thinking that would flavor nice with the bbq sauce?

My recommendation is to make the Vegan Cheddar Cheese Spread first so that it can be chilling while you make the chutney.

-- City Ham and Cheese — Adapted from Turkey and the Wolf, New Orleans, LA Rule number one: «The cheddar needs to be on top, so it can occasionally stick to the roof of your mouth behind your two front teeth, which is a delightful feature.»

S Haute Hamburgers Johnny Rockets has established a name for itself through its classic and gourmet hamburgers: the Original, the Rocket single and double, the bacon cheddar single and double, the Smokehouse single and double, the chili cheese hamburger, and the No. 12, which was «named by our founder in the early years because on a scale between 1 and 10, it's so good it's a 12,» Sanders says.

Use a reduced fat cheddar if you're really trying to cut down on the fat, but there isn't so much cheese here to set you back.

Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go.

So healthy you can add a bit of Cheddar Cheese and a spoonful of sour cream without feeling guilty!

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

We also frequently add some crumbly, salty cotija or grated jack or cheddar cheese to this, but we were out (and I didn't want to make an extra trip to the store) so I went dairy - free this time, for a veggie - packed, clean - eating meal in a bowl.

I had to substitute almost everything — the supermarkets around my place (in Germany) have neither black beans nor shredded cheddar or monterey jack cheese and most definitely no sprouted rice and my boyfriend didn't want onions in his food — but in the end, it still turned out so well!!

I use extra sharp cheddar simply because it's my favourite cheese and I always keep frozen bread dough on hand so I can make fresh bread every few days.