Sentences with phrase «cheese topping at»

At some point I had carrot cake pancakes with maple cream cheese topping at some cutesy little brunch café and decided I was in love.

Not exact matches

At Denver International Airport, almond toffee made in nearby Grand Junction by Enstrom Coffee & Confectionary is a top seller, while at the gourmet 1897 Market at Charlotte Douglas International Airport, locally - made Sweet Girl Cookies and Queen Charlotte's Original Pimento Cheese are customer favoriteAt Denver International Airport, almond toffee made in nearby Grand Junction by Enstrom Coffee & Confectionary is a top seller, while at the gourmet 1897 Market at Charlotte Douglas International Airport, locally - made Sweet Girl Cookies and Queen Charlotte's Original Pimento Cheese are customer favoriteat the gourmet 1897 Market at Charlotte Douglas International Airport, locally - made Sweet Girl Cookies and Queen Charlotte's Original Pimento Cheese are customer favoriteat Charlotte Douglas International Airport, locally - made Sweet Girl Cookies and Queen Charlotte's Original Pimento Cheese are customer favorites.

I suddenly remembered the sight of my father years ago at a Brownie Guide jamboree he had accompanied me to, sitting red - faced in the audience whilst some beefy Brown Owl with a guitar barked: «Come on now mums and dads, join in after me: On top of spaghetti, all covered with cheese / I lost my poor meatball when somebody sneezed.»

I serve this in crockery bowls, with garlic croutons on top, au gratin with Asiago or small chunks of parmesan cheese broiled into the croutons, at the last minute.

Or arrange in a single layer in a grill pan, drizzle with olive oil and grill for about 5 minutes on each side topping with parmesan cheese at the very end.

For the grilled cheese at the top of this post we substituted our butter with Country Crock.

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

They're easy to make and in no time at all (with basically little to no effort because the waffle iron does all the work for you) you'll have a big pile of waffled corn dogs just waiting to be dipped in ketchup and mustard or topped with chili and cheese.

at the last moment; the lady at the bodega where I get my yogurt and fruit each morning, who watches me sift daily through the bright, yellow ones on top for the sordid, unlovable ones at the bottom of the pile; Molly, who I confessed my banana sin to in a moment of cream cheese - frosted camaraderie; and now you.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese Bake at 350 until cheese on top is cheese on top is melted

At first glance, this looks like macaroni and cheese, but it's actually a bubbling skillet of breadcrumb - topped summer squash.

Topped with star - shaped slices of American cheese, these festive burgers will be a hit at your next summer barbeque.

If I made it again (and I might try), I might reduce the broth a bit, reduce the tomatoes a bit, cover for a little longer, and broil at the end, maybe with a cheese layer on top to make a different kind of crust.

My top 3 are: chocolate cream cheese, White Russian cream cheese (Peabody, I hope you can sleep at night knowing that your recipe cause an increase in the mass of my ass), or peppermint vanilla buttercream.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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).

At this point you could add warm enchilada sauce on top and sprinkle with cheese and serve, or you could place all the burritos into a 13 × 9 baking pan.

Top them with the enchilada sauce and shredded cheddar cheese and bake at 350 F for 20 minutes.

You can serve directly at this stage, but as I added some cheese and chilli flakes, I topped the potatoes with the same and baked for extra 5 - 7 mins.

If you want to keep it bright green you can bake it at 375 degrees for about 12 minutes, which will melt the cheese but will not brown the top.

At least once a week, I make an easy Stove Top Mac and Cheese recipe.

Topped with chocolate dipped strawberries, sliced almonds, and filled with cream cheese filling, this delicious cake is definitely at the top of our list.

Do like this, after adding the Parmesan cheese, top with 2 tablespoons of beaten eggs, and repeat at every layer.

Since this cheese is meant to be used as toppings or fillings, I just guessed at 6 servings, but obviously this will vary depending on how you use it: 206 calories 17.7 g fat 7.4 g protein 8.1 g carbs 4.5 g fiber 1.8 g sugar 291 mg sodium

Grab a couple carrots and see if these are the carrot muffins you've been waiting for too... and let me assure you, a dollop of cream cheese icing on top would not be frowned upon at all:)

You can definitely bake this, just add some bread crumbs and more cheese on top and bake at 375 for about 15 minutes.

Hope your crew is hungry, because this recipe makes four Mexican Pizzas like those served at the Bell: seasoned ground beef and refried beans are sandwiched between two crispy flour tortillas, topped with melted cheddar cheese, salsa, diced tomato and chopped green onion.

Step 5: Top pasta with remaining 1/2 cup of cheese and bake uncovered at 350 degrees for 15 minutes, or until cheese is perfectly melted.

You may serve at this stage, or go the extra mile and top it with some well needed heaping of shredded cheese.

Be sure to retain enough grated cheese to top the stacks at the end.

Moist and flavorful strawberry cupcakes with just a hint of lemon, topped with lemon glaze and delicious strawberry cream cheese frosting will make your mouth waters and they will be a huge hit at summer parties.

Except lately, after making this delicious Preserved Lemon and Olive Tapenade, a batch of Homemade Head Cheese, some Deliciously Silky Liver Pâté and more recently trying my hand at making Fresh Farmer's Cheese (recipe to come), I du n no... I sort of felt the need to spread mound those goodies on top of some kind of cracker.

Do you cook the pizza on the top rack or just put there to broil for a little extra time at the end if you want the cheese browned???

We've been making enchiladas here at least once a week since my first go at them, and since then I've turned them red (warning veganmofo - ers, pictures include optional goat's cheese), topped them with salsa and baked them, spread a layer of refried beans on the tortillas before adding the filling, and done all sorts of variations with the random greens and beans in my house.

This soupy, crouton - topped casserole at once solves a common cooking quandary (mac and cheese too dry?)

At this point you can eat as is, or you can put into a casserole, top with a little more cheese and broil it for 5 - 10 minutes.

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.

Recipe by Check full recipe at Ingredients: black pepper, butter, cheddar, cheese, chives, corn, milk, salted, finely, pepper, eggs, cheddar cheese, baking, ingredients, topping

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heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroneAt Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroneat The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Spread your favorite basil pesto on two store - bought whole wheat naan breads (I can find these ones by Stonefire at my local supermarket), top with cooked, shredded chicken (use leftovers or rotisserie), canned artichoke hearts, cheese and olives.

My moms has a mixture of cheeses, but she puts some sharp cheese on the top with the breadcrumbs at the end and it is sooooo good.

Then I leave off the cheese topping all together, its got sooo many other flavors going on, it really does nt need the cheese (or at least I do nt think so).

Spoon the hot sofrito over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the Smoky Tomatillo Salsa and crema over them and serve, passing additional salsa and crema at the table.

Take another look at the bottom of the bread and if it's a golden toasted color, turn the piece of bread with just cheese on it over on top of the bread with the chili on it to make a sandwich.

I substituted the soft goat cheese on top (for lack of it at the store) with some tomatoe feta crumbles and baked them a little on top.

I'm used to eating mac - n - cheese with hot sauce on top, which I did not think would go well here at all.

At the eatery, students can create burgers via a touch screen kiosk and select from 30 toppings, cheeses and special sauces.

In response, Ricos Products Frank Liberto developed a heated cheese sauce that could be dispensed immediately over chips and topped with sliced jalapenos, creating the variety of nachos that today can be found at stadiums all over the country.

Larry's Giant Subs sources the finest cheeses, freshest vegetables and highest - quality toppings from coast to coast because, as a national franchise, it can serve premium products at affordable prices.