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