What you need: 4 - 5 Wraps Meat of your choice 1 onion sliced 2 peppers 1 — 2 tsp paprika 1 tsp cumin 1 tsp tumeric Chopped tomatoes mixed with thinly chopped chilli & shallots Sour
cream Grated cheddar cheese Lettuce leaves
Not exact matches
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 macaroni
YOU»LL NEED: 2 Tbsp low - fat sour
cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4 cup black beans, drained and rinsed; 1/2 cup
grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced tomato; 2 Tbsp shredded
Cheddar or Jack cheese; 1/4 cup cilantro leaves; 1 lime wedge.
White -
Cheddar Grits 2 1/2 cups milk 1/2 cup quick - cooking white grits 2 tbsp heavy
cream 1/2 cup
grated white
Cheddar Cheese
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour
cream, plus more for serving 1 heaping cup shredded sharp
cheddar cheese 2 tablespoons
grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
1 cup black beans, drained and rinsed 7 ounces Romaine lettuce 1 cup diced tomatoes 4 ounces Cabot Sharp Light
Cheddar,
grated (about 1 cup) 1/4 cup chile peppers 1/4 cups Cabot Light Sour
Cream 1 cup salsa 40 corn tortilla chips, baked
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
Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour
cream (or more) 1 can
cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup
grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour
cream, soup, and salsa.
Optional serving ideas: —
grated cheddar or monterey jack cheese — guacamole or sliced avocado — sour
cream — fresh cilantro — lime wedges — fresh jalapenos — chopped green onions
Grits: 1 c quick 5 minute grits 4 cups vegetable stock salt and pepper, to taste 1 cup
grated cheddar cheese 1/2 c half and half or heavy
cream Juice of half lime
With a little
grated cheddar and sour
cream on top and with rice, this was a great meal.
8 oz
cream cheese, at room temp 4 oz goat cheese, at room temp 5 oz sharp white
cheddar cheese,
grated 1 sprig fresh rosemary leaves, minced Salt and pepper, to taste Arils from 1 pomegranate
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro, chopped + extra for garnish salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp
Cheddar cheese,
grated pico del gallo sour
cream (optional) hot sauce (optional)
12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double
cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature
Cheddar,
grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives, basil, parsley), finely chopped
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 (sliced)
Fresh thyme, thinly sliced garlic cloves, milk (or
cream), salt and pepper blend with
grated Cabot Sharp
Cheddar to deliver an extraordinary flavor that everyone will love.
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
6 oz
cream cheese 1/2 cup good quality beer 1 Tbsp horseradish 1/2 tsp garlic powder 1/2 -3 / 4 cups
cheddar cheese,
grated
flour 1 cup stock (chicken or beef, etc.) or milk or
cream (I've used both homemade chicken broth and whole milk with success) 3/4 cup
grated cheese (Deb recommended Swiss, I've used Parmesan and Romano as well as Parmesan with White
Cheddar and both were delicious) 2 Tbsp.
Brush cut - out shapes — naan works well — with a little olive oil and then spread with fig or rhubarb jam and dollops of goat or
cream cheese; combinations of
grated cheeses; tomato sauce underneath and it's almost a pizza; a thin slice of apple or pear topped with
grated cheddar cheese; and by all means include the caramelized onions if that's kid - friendly enough.
4 (10 inch) flour tortillas 2 teaspoons olive oil 1/4 cup minced red onion 1/4 cup diced pickled jalapeno peppers 1 cup
grated cheddar cheese 4 ounces cooked steak, sliced thin Homemade salsa, recipe below Sour
cream, optional
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.
Serving Suggestion: This soup can be topped with a bit of
grated cheddar or a dollop of sour
cream.
Dragon Turds 12 fresh jalapeños 1 8 - ounce block
cream cheese, at room temperature 1/2 cup finely
grated sharp
cheddar 1 tbsp.
2 dozen corn tortillas, cut into wedges vegetable oil for frying 3/4 cup refried beans 1/2 pound sharp
cheddar cheese,
grated 1/2 cup sour
cream 4 or more jalapeño chiles, stems and seeds removed, sliced into thin rings
1/4 Pound Spinach 2 Cloves Garlic (minced) 1 Teaspoon Butter 12 Eggs 6 Oz Organic White
Cheddar (
grated) 3/4 Cup
Cream 1 1/2 Teaspoon Salt 1/2 Teaspoon Pepper
Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon
cream of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for serving • 4 ounces
Cheddar cheese (1 cup),
grated • 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup
cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet basil Pinch of red pepper flakes 10 ounces
cheddar cheese,
grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish
ingredients GRILLED CELERY WITH
CHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to
CHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup
cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow
cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to
cheddar cheese (
grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups
cheddar cheese (
grated) 3 cups Monterey Jack (
grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour
cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
The sky is the limit in the toppings department: Smoky Slow Cooker Mexican Black Beans, sour
cream, chopped lettuce, olives, guacamole, tortilla chips, fresh cilantro, pickled jalapeno slices, shredded
cheddar or freshly
grated cotija cheese.
And because no bowl would be complete without it, I also had freshly
grated cheddar cheese and sour
cream.
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus additional for garnish) 2 dollops sour
cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans
cheddar cheese soup (10.75 - ounces each) 1 cup Sharp
cheddar cheese (
grated) 1 cup Colby Jack cheese (
grated) 1 cup Monterey Jack cheese (
grated) 1 cup Mild
cheddar cheese (
grated) 1 can evaporated milk (12 - ounces) 1/2 cup jarred cheese dip
2 pounds sweet potatoes (about 3), peeled 3/4 cup extra sharp
cheddar cheese,
grated 1/2 tsp nutmeg 1 Tbsp minced garlic 3/4 cup gruyere cheese,
grated 1 cup heavy
cream 1/2 cup half and half 1 - 2 Tbsp fresh rosemary, finely chopped (1 - 2 sprigs)
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL
grated cheddar cheese 3 Tbsp 45 mL light sour
cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.
Toppings as desired (sour
cream,
grated cheddar, chopped red onion, lime wedges, cilantro, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)
ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups
cheddar cheese (freshly
grated) 2 cups Monterrey Jack cheese (freshly
grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour
cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)
3 (12 - ounce) bottles wheat beer 2 cups white wine 2 cups sugar, divided One quarter fresh lemon 4 cinnamon sticks 6 Bosc pears, peeled 1/2 cup heavy
cream 2 tablespoons Cabot Unsalted Butter 3 ounces Cabot Seriously Sharp Cheddar, grated (about 3/4 cup) 1/2 cup shelled and skinned pistachio nuts, chopped Vanilla ice cream or Cabot Whipped
cream 2 tablespoons Cabot Unsalted Butter 3 ounces Cabot Seriously Sharp
Cheddar,
grated (about 3/4 cup) 1/2 cup shelled and skinned pistachio nuts, chopped Vanilla ice
cream or Cabot Whipped
cream or Cabot Whipped
CreamCream
1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4 cups water 4 ounces Cabot
Cream Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously Sharp
Cheddar,
grated (about 2 cups) 8 ounces Cabot Monterey Jack,
grated (about 2 cups)
Rice noodles (wide flat ones, not skinny round ones — I use Thai Kitchen Stir - Fry Rice Noodles) 1 - 2 tablespoons butter / coconut oil 1 onion, diced 1 - 2 cloves garlic, minced 2 - 3 celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato, diced 1 - 2 teaspoons fresh parsley, chopped (or about 1/2 teaspoon dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons
cream 4 tablespoons parmesan cheese
Grated cheddar cheese
Added in a little extra
cream as you suggested to thin it out, and used 30g
grated cheddar / 30g sriracha flavoured
cheddar to give it a bit of kick.
Mmm, I've been making something very similar to this for years (
cream cheese,
cream, bit of mustard and
grated Cheddar) as a sauce for cauliflower cheese (and my son's Macaroni cheese) so I'm interested to try your version as well!
4 (10 inch) flour tortillas 2 teaspoons olive oil 1/4 cup minced red onion 1/4 cup diced pickled jalapeno peppers 1 cup
grated cheddar cheese 4 ounces cooked steak, sliced thin Homemade salsa, recipe below Sour
cream, optional
Carbs: 0 6 Boneless, Skinless Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5 slices of bacon, diced 2 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos) 4 1/4 cup diced onion 9.6 1 (8 oz) package
cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded
cheddar cheese 0 1/2 cup Kraft
grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft
grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.
If you are following a weight management program that calls for lower fat options, such as Weight Watchers, this is a great recipe with 3 easy modifications, replace the bacon with either Canadian or Turkey bacon, the
cream with fat free cottage cheese and the shredded cheese with either 2 % Milk fat
Cheddar or use 1 ounce of
grated Parmesan cheese.
1 8oz pkg
cream cheese, softened (I use light) 1/4 cup sour
cream 1 cup finely
grated cheddar cheese 1/4 cup freshly
grated parmesan cheese 6 - 7 strips of bacon, cooked and crumbled 1/4 cup finely chopped green onions 1/2 tsp dried parsley 1/2 tsp garlic powder 1/4 tsp garlic salt 1/4 tsp black pepper pinch of cayenne pepper 1/2 cup finely chopped pecans Beat
cream cheese till smooth.
Toppings of your choice (diced tomatoes, shredded lettuce,
grated cheddar cheese, diced onions, avocados, sour
cream, etc)
To serve with dinner, I set out some freshly
grated cheddar cheese, avocado, sour
cream, and crispy chips & salsa.
Instead, I toss the hot pasta with
grated cheddar, butter, sour
cream for creaminess, and eggs to hold it all together.