Sentences with phrase «cup cheese over»

Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly.

Sprinkle remaining 1/2 cup cheese over tops of filled peppers, dividing evenly among the peppers.

Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/2 — 3 minutes or until frittata is golden brown and lightly puffed.

Sprinkle 1/4 cup cheese over the meat, and drizzle with about two tablespoons of red salsa.

Sprinkle remaining 1/4 cup cheese over.

Scatter 3/4 cup cheese over and slightly around bread (the cheese in contact with the pan will begin to melt immediately).

Sprinkle about 1/4 cup cheese over the eggs on each pizza.

Sprinkle remaining 1/2 cup cheese over the top and return to oven to cook for 3 to 5 minutes until cheese is melted.

Place 2 LA VICTORIA ™ Flour Tortillas on work surface and scatter 1/2 cup cheese over each tortilla.

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.

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 caulifCheese Sauce Variation: after completing the above instructions, add 1/4 cup cheese of your choice and serve over steamed broccoli or caulifcheese of your choice and serve over steamed broccoli or cauliflower.