Sentences with phrase «cup cheddar until»

Reduce heat to low; gradually stir in 1 cup swiss and 1 cup cheddar until melted.

Once grits are ready, remove from heat and stir in gouda, garlic powder, pepper, green onion and 3/4 cup Cheddar until melted.

Not exact matches

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

• 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)

Add squash strands to the pan and sprinkle with 3/4 cup grated Cabot Seriously Sharp Cheddar and toss until combined.

Reduce heat to low; gradually stir in 1 1/4 cups cheddar, 1 1/4 cups monterey jack and 1 cup blue cheese until melted.

Then add the grated cheddar cheese, one cup at a time, stirring until the cheese is melted and incorporated in the mixture before adding the next cup.

Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.

Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3 slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato, sliced thinly crosswise a few thin slices of red onion Instructions: Heat grill on medium.

Heat refried beans with 1 1/2 cup shredded Cheddar cheese in a saucepan over medium - low heat until cheese is melted and bean mixture is hot and smooth, about 5 minutes.

However, feel free to stir in half a cup or so of cheddar - style vegan cheese into the soup once it's finished cooking and stir until melted.

Combine the cream cheese, sour cream, cheddar, Mozzarella, mustard, Italian seasoning, garlic powder, 1/4 cup of the crumbled bacon (reserve the rest for step 3), salt and pepper in a large mixing bowl and stir together until thoroughly combined (you can also use an electric mixer to save time and arm strength).

sharp cheddar cheese Small jar of pimentos Minorcan Datil Mayonnaise: Start with 1/2 cup and add until desired consistency

Top frittata with remaining 1/4 cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.

Stir the ground turkey, green onions and 1/4 cup cheddar cheese into the potato mixture until combined.

2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1 1/2 cups milk 2 cups sharp cheddar cheese, grated Salt and pepper 1 tablespoon Dijon mustard 1 pound whole wheat pasta, cooked to al dente 1 head cauliflower, cut into florets and steamed until almost tender, 6 - 7 minutes

For crust topping: Combine Bisquick, 1/3 cup milk and cheddar cheese with a fork until Bisquick is fully incorporated.

Add 1/2 cup green onions, raw cheddar, bacon and sour cream mixture and stir until well - combined.

1 pound medium shape pasta 3 tablespoons unsalted butter 3 tablespoons all purpose flour 1/2 cup apple cider 1 1/2 cups whole milk 2 cups shredded sharp cheddar cheese 4 ounces cream cheese, room temperature 3/4 cup pumpkin puree 1/4 teaspoon salt 1/4 teaspoon ground black pepper Garnish: 8 ounces bacon, cooked until crisp and crumbled Fresh sage, fried until crisp

Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Crackers