I have not tried that recipe... but I did make macaroni and
cheese cups over the weekend and they were a HUGE hit.
Not exact matches
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block cream
cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust
over top of cake
In small bowl, whisk together 5 eggs and pour
over MeatLovers and Broccoli
Cheese cups.
Brush garlic oil (warm 2/3
cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set
over medium - low heat for 10 minutes)
over baked flatbread and top with goat
cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.
Pour mixture into prepared crust and sprinkle 1/2
cup of
cheese evenly
over the mixture.
Using your spoon, spoon the mixture on top and
over the mounds of frosting in each candy
cup to enclose the cream
cheese icing inside of the candy
cup.
Sprinkle the remaining 1 1/2
cups cheese and the caramelized onions evenly
over ground beef.
This recipe comes to just
over 400 calories for a huge half a squash serving, or half that if you serve it as a side for 4 (using low fat cream
cheese and 1 % milk) assuming the whole squash is 6 - 7
cups of squash.
Finally, four
cups of chicken stock were tipped into the pot, creating a rich base to spoon
over the noodles and
cheese.
Arrange the
cheese wedges on top of the apples and sprinkle remaining 1/2
cup pecans
over the filling.
But, then I'm knocked back down to earth and because I am only human, temptation takes
over my body and sometimes I just want some freaking cream
cheese, or a jar of peanut butter, or a Reese's Peanut Butter
cup.
WIth the right ingredients jazzed up with tons of flavor, you won't be missing the
cups of fake processed
cheese sauce doused
over chips!
Then I spooned half of the sausage / veggie mixture
over the bread and topped with 1
cup of shredded
cheese.
Ingredients 2
cups whipping cream 1
cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack
cheese 1 ounce shredded cheddar
cheese Directions Heat whipping cream in a heavy saucepan
over high heat.
Place a second tortilla
over the first, pour about 3/4
cup chile sauce
over it, and top with about 1/2
cup of
cheese over it.
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4
cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust
over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded
cheese.
Place 2 LA VICTORIA ™ Flour Tortillas on work surface and scatter 1/2
cup cheese over each tortilla.
Save the remaining 1
cup of
cheese to sprinkle
over the casserole during the last 15 minutes of baking.
Combine the remaining 1/4
cup Parmesan
cheese and the breadcrumbs and sprinkle evenly
over the top of the pasta.
Sprinkle 1
cup of the
cheese over the bottom of the dish.
Layer 1
cup of the Cheddar
cheese over the batter, then the crumbled sausage, then the crumbled bacon, and then the chopped green onion.
Cover these layers with another 1
cup of
cheese, then pour the remaining batter
over all the layers.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream
cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan
over medium heat until sugar dissolves.
Arrange 2 noodles
over sauce; spread 1 -
cup cheese mixture
over the noodles.
Arrange 2 noodles
over sauce; spread 1 -
cup cheese mixture
over noodles.
When complete, sprinkle 1/4 teaspoon of Parmesan
cheese over the top of each wonton
cup.
Arrange onion mixture
over cheese mixture; spread 3/4 -
cup sauce
over spinach mixture.
Sprinkle about half the
cheese evenly
over the top of each
cup.
I played around with the serving size (a 13.25 oz box of spiral pasta serves 7, which turns out to be a little
over 1 1/3
cups per serving with the added ingredients) and this turned out to be a delicious, filling, cheesy pasta dish with tangy fresh dill and salty Feta
cheese creating a delicious flavor profile.
Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2
cup of the
cheese evenly
over the top.
Sprinkle about half the Mozzarella
cheese evenly
over the top of each
cup.
Sprinkle about half the mozzarella
cheese evenly
over the top of each
cup.
/ 90 g) of the cream
cheese batter
over cranberries in each
cup.
Serve layered with 1/2
cup of spaghetti at the bottom, a scant
cup of chili
over it and 1T of shredded cheddar
cheese on top for each serving.
Pour sauce evenly
over enchiladas and top with remaining 1/4
cup of
cheese.
1) I sliced my chicken raw and heated in a skillet; its quicker 2) I used a 12 oz box of TriColor Rotini 3) I used 1
cup buttermilk instead of 2 % 4) I left out the green chiles 5) I tossed together chicken, bacon, and pasta in dish, then made
cheese sauce separate and poured
over top and mixed in.
Pour the remaining
cup of
cheese over the top of the casserole.
Over the top sprinkle 6
cups of freshly shredded
cheese.
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with
Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots
over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2
cup liquid 1/4
cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1
cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2
cup whipping cream Cheddar
cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven
over medium heat.
Sprinkle the remaining 1/4
cup of Parmesan
cheese evenly
over the plated servings.
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
Cheese Sauce Variation: after completing the above instructions, add 1/4 cup cheese of your choice and serve over steamed broccoli or caulif
Cheese Sauce Variation: after completing the above instructions, add 1/4
cup cheese of your choice and serve over steamed broccoli or caulif
cheese of your choice and serve
over steamed broccoli or cauliflower.
Spread about another
cup of the remaining spaghetti squash
over the top of the meat and sprinkle with grated
cheese.
Sprinkle 1/4
cup shredded aged white cheddar
cheese over the pesto and roll the breasts up.
Drizzle 1/2
cup sauce
over cheese.
Tortilla Pizzas on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2
cup marinara sauce, vegetables you have left
over (I used mushrooms and onions), 1/4
cup shredded mozzarella
cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.
Next spread 1/3 turkey mixture
over tortillas, top with 1
cup mole sauce and 1/2
cup crumbled
cheese.
Pour chile sauce
over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4
cup cheese.
Scatter the
cheese over the top, then repeat with all but one
cup of the mushroom mixture.