Add richness to your favorite cheese sauce or fondue by simply adding 1 - 2 tbsps of Lea & Perrins ® Worcestershire Sauce to every 1/4
cup cheese sauce.
Not exact matches
Topping Spicy Green
Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3
Sauce (see recipe below) or pesto or another green
sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3
sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3
cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3
cup cooked chickpeas 100 g feta
cheese 2 - 3 eggs
1 pound dry rotini pasta shape 2
cups, approximately, marinara
sauce such as Prego 1
cup finely diced, lightly sautéed green pepper 1/2
cup thin sliced, pepperoni Salt, pepper, garlic powder, to taste 1 1/2
cups shredded mozzarella
cheese
Cover with another layer of noodles followed by the remaining
sauce, the remaining chicken mixture and the 1/2
cup mozzarella
cheese.
15 ounces low fat ricotta
cheese 2
cups part - skim mozzarella
cheese, shredded (divided) 1/2
cup Parmesan
cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4 garlic cloves, grated or minced 2 teaspoons Italian herb seasoning Salt and pepper to taste 1 (25 - ounce) jar pasta
sauce 9 to 12 no - boil uncooked lasagna noodles
Fish: 1
cup flour 1 teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2
cup grated parmigiano - reggiano
cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets
Sauce: 6 tablespoon butter 1/4
cup white wine Wondra flour, to thicken
For $ 5, we got an order of soft and pillowy rolls coated in garlicky butter and a crap ton of Parmesan
cheese, plus a
cup of warm marinara
sauce with a generous serving of
cheese sprinkled on top of it too.
Crispy Bottom Peanut Butter Pie with Chocolate Fudge
Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed rice cereal 8 ounces vegan cream
cheese, room temperature 1
cup smooth peanut butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge
Sauce (recipe follows)
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise, yogurt or dairy - free yogurt 1/2
cup canned whole berry cranberry
sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss
cheese or dairy - free Swiss
cheese, optional
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato
sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan
cheese for serving - optional
Add the mustard, hot pepper
sauce, 1 1/2
cups of Gruyere and 1/2
cup Parmesan
cheese; stir until smooth
Add cooked pasta, 3/4
cup Parmesan
cheese, and 1/2
cup pasta cooking liquid to the cream
sauce and stir to coat.
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1
cup low - fat ricotta
cheese 1
cup shredded part - skim mozzarella
cheese, shredded and divided 2 tablespoons Parmesan
cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2
cup red pepper, diced 1/2
cup zucchini, diced 1/2
cup mushrooms, diced 1
cup fresh spinach, chopped Cooking spray 2
cups marinara
sauce
1
cup gluten and dairy free
cheese substitute (I like my Pizza Cheese sauce, Cashew Cheese sauce, or homemade shreddable mock - zza
cheese substitute (I like my Pizza
Cheese sauce, Cashew Cheese sauce, or homemade shreddable mock - zza
Cheese sauce, Cashew
Cheese sauce, or homemade shreddable mock - zza
Cheese sauce, or homemade shreddable mock - zzarela.)
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 ma
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 ma
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
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar
cheese, sour cream
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher salt — 1/4 teaspoon black pepper — 1/2 teaspoon garlic powder — 1 — 24 - ounce jar marinara
sauce — 1/2
cup shredded Parmesan — 1 - 1/2
cups shredded mozzarella
cheese — 1
cup panko, toasted — 2 tablespoons olive oil — 1/4
cup fresh herbs (parsley, basil, oregano, etc.), chopped
I use an entire bag of orzo (500 g), 4
cups (1 liter) of water, and put a box / can of tomato product (usually thick
sauce like pummaro, but diced if I'm out), and double everything else (
cheeses, herbs, zest, etc.), and bake it for the same amount of time in a large circular aluminum pan.
1 ball pizza dough (homemade or we recommend Publix or Trader Joe's) 1/4
cup bbq
sauce (we recommend a mix of a sweet BBQ
sauce and this hot BBQ
sauce) 1/2
cup cooked chicken, shredded 1/4
cup caramelized onions 1 - 2
cups shredded
cheese (depending on how cheesy you like it, we recommend a mix of Mozzarella and cheddar)
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti
sauce — 2 ounces (1/4 of 8 - ounce package) cream
cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2
cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1
cup shredded mozzarella
cheese — 2 tablespoons grated Parmesan
cheese
Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish
sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1
cup candied pecans (recipe found here) Parmesan
cheese wedge for garnish
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco
sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar
cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
1 box (12oz) jumbo shells 1 1/2
cups of your favorite marinara
sauce 1 large container ricotta
cheese 1 egg 1 bag (8oz) of mozzarella
cheese, split in two portions 1/4
cup of grated parmesan
cheese 4 Tbsp.
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.
Endless
cups of berries with a cream
cheese sauce stirred through.
1/2
cup wing
sauce plus bleu
cheese dressing??
Stir 2 1/2
cups of the
cheeses into the
sauce.
Top with 2 more noodles, one quarter of the eggplant, 1
cup sauce and 1/4
cup Parmesan
cheese.
Stir 3
cups of the
sauce into the cooked pasta, reserving 1
cup for stirring in later if all the mac and
cheese won't be all eaten immediately.
Layer with one quarter of the beef, then 1
cup sauce and 1/4
cup Parmesan
cheese.
For the Cheesecake Filling 8 oz cream
cheese, softened 1 egg 1/3 c sugar 3 Tbsp flour 2/3
cup pumpkin puree 1/2 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3
cup salted caramel
sauce (homemade or store - bought)
4
cups cauliflower florets (about 1/2 head) 1/2
cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1
cup) or Cabot Two State Farmers» Shredded Cheddar
Cheese 1/4
cup minced scallion greens 10 dashes Tabasco
sauce or another hot
sauce to taste 1/2
cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt
2
cups sharp cheddar
cheese, freshly grated (do not use the pre-bagged kind because the extra starches will cause the
sauce to be too thick)
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
Repeat one more time with 2
cups sauce, the rest of the noodles and
cheese mixture.
Top with 2
cups sauce, then 1/2 of remaining noodles, 1/2 of remaining
cheese mixture, and 1/2 of remaining mozzarella
cheese.
Made this with homemade enchilada
sauce and 1/3
cup of
cheese to bring the Freestyle ww points to 2 points.
You'll Need — 8 ounces cream
cheese — 1/2
cup blue
cheese dressing — 1/2
cup red hot
sauce — 8 ounces cooked chicken breasts, shredded (You can use rotisserie, grilled, or poached)-- 1
cup shredded mozzarella (or Monterey jack, blue
cheese, or any of your favorite
cheeses)
And instead of
cups and
cups of powdered sugar in a standard cream
cheese frosting recipe, we're going to stir in melted caramel
sauce.
Top with 1/4 of the sauteed spinach, 1/3
cup of tomato
sauce and 1 slice of mozzarella
cheese.
3/4
cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast) 2 slices sharp cheddar
cheese BBQ
sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and pepper, to t
sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ
Sauce) Mayonnaise Salt and pepper, to t
Sauce) Mayonnaise Salt and pepper, to taste.
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1
cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2
cups marinara
sauce 2 teaspoons crushed red pepper flakes 1
cup 2 % reduced fat shredded Mozzarella
cheese 3/4
cup grated Parmesan
cheese, divided 1/4
cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
When cooked, take out 1/4
cup of pasta cooking water and stir in the blue
cheese pasta
sauce.
For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey, 1
cup of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon of garlic powered), 1/2
cup pizza
sauce, 1/2
cup grated Parmesan
cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella
cheese, ~ 2 tablespoons of pizza
sauce, and 3 turkey pepperonis (full recipe will come later).
12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy
sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4
cup finely grated Parmesan
cheese.
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!
goat
cheese 1 cup grated Parmesan Cheese 25 oz homemade or store - bought marinara sauce
cheese 1
cup grated Parmesan
Cheese 25 oz homemade or store - bought marinara sauce
Cheese 25 oz homemade or store - bought marinara
sauce 8 oz.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo
sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack
cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American
cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
I found it a little bland till I added a 1/2
cup of Daiya Pepper Jack
Cheese to the roasted red pepper
sauce, once it had finished cooking.
whole cranberry
sauce 1
cup dried cranberries Cranberry cream
cheese filling Directions: 1.