Sentences with phrase «cup grated cheddar»

INGREDIENTS: 5 medium potatoes, peeled and cubed; half a cauliflower, cut into florets; 100 ml long - life cream (I prefer mine lactose free); 1 cup grated cheddar cheese; knob of butter; sea salt and freshly ground pepper; olive oil; 2 red onions; sliced; few sprigs rosemary; 1 tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4 cup balsamic vinegar; 8 thick sausages (I like the organic lamb ones from Woolies).

1 cup garbanzo flour 1 cup grated cheddar cheese (a hard goat cheese for casein free) 1/4 cup water 1 Tbsp olive oil Sesame seeds, sea salt, and 21 seasoning to sprinkle

chopped sun dried tomatoes 2 cups packed greens (kale or spinach) 1 cup grated cheddar cheese, plus more for topping Pinch of salt and pepper 3 Tbs.

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

Garnishes: 1 cup of your favorite salsa 1 cup grated cheddar cheese 1 cup shredded lettuce 1 cup guacamole 1 cup chopped tomatoes

4 large (12 - to 14 - ounce each) sweet onions, peeled 3 tablespoons unsalted butter 4 strips artisanal bacon, cut crosswise into 1 / 4 - inch silvers 4 jalapeño peppers, seeded and diced (for spicier onions, leave the seeds in) 1/2 cup barbecue sauce (use your favorite) 1/2 cup grated cheddar or pepper jack cheese (optional)

6 eggsHandful fresh parsley, chopped Salt and freshly ground pepper, to taste2 / 3 cup grated cheddar cheese1 / 3 cup olive oil1 small onion, finely chopped 1/2 red pepper, diced1 Yukon gold potato, blanched and cut in small cubes2 cups baby spinach In a large bowl, whisk together the eggs, parsley, and salt and pepper.

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

Ingredients: 3 tablespoons olive oil 1 chopped onion 1 clove minced garlic 1/2 head medium cauliflower 2 medium potatoes 5 cups chicken or vegetable broth 1/4 cup crème fraîche 1 cup grated cheddar cheese Salt -LSB-...]

2 cups self rising flour 1 tsp baking powder 1 tsp sugar 1/3 cup crisco [I used butter flavor] 3/4 cup grated cheddar cheese 1 cup buttermilk

1 cup dry quinoa 1 15 ounce can black beans, drained and rinsed 1 15 ounce can white beans, drained and rinsed 1 sweet potato, grated (about 2 cups) 1 can Rotel, with juices 3/4 cup grated cheddar cheese 1 tablespoon cumin 2 eggs

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

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.

1 cup of steamed cauliflower + broccoli 1/2 cup grated cheddar 1 large egg 1 tsp rosemary 1 tsp thyme 1/4 cup pea protein powder (I also used ours!)

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go.

6 to 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a roast or chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped

6 - 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, either cubed from a roast, or chops, or even bones with meat 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped

Not exact matches

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very cold lowfat (1 %) milk

1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)

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

1/2 to 1 cup of another cheese, grated or crumbled (Our favorite in this is feta, though it's also delicious with cheddar, monterey jack, etc..

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

FOR THE BISCUIT CRUST 1 1/3 cups all - purpose flour 1 1/2 teaspoons double - acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/3 cup grated sharp Cheddar 1 large egg 1/3 cup buttermilk

16 ounces medium or small macaroni elbows16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups), divided1 cup Panko breadcrumbs or crumbled cornbread10 tablespoons Cabot Salted Butter 1/2 cup King Arthur Unbleached All - Purpose Flour4 cups hot milkOptional additions: cooked and diced bacon, ham, sausage or vegetables

1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan

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

16 ounces medium or small macaroni elbows 16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups), divided 1 cup Panko breadcrumbs or crumbled cornbread 10 tablespoons Cabot Salted Butter 1/2 cup King Arthur Unbleached All - Purpose Flour 4 cups hot milk Optional additions: cooked and diced bacon, ham, sausage or vegetables

FOR TOPPING 1/4 stick (2 tablespoons) unsalted butter, melted 2 cups panko or coarse dry breadcrumbs 1 cup grated extra-sharp cheddar cheese

For the eggs: 4 large eggs 1 tablespoon milk 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/4 cup grated sharp cheddar cheese

3 strips of bacon 6 medium shrimp 1/4 cup of cheddar cheese 1/2 cup seasoned bread crumbs 1 large clove of garlic, chopped 1 Tablespoon of grated Parmesan cheese 1 Tablespoon of melted butter

Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice)

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.

Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)

3 Make the filling: In a large bowl mix the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.

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

Salad: 1 medium cabbage, cored and thinly sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium carrots, peeled and coarsely grated (about 2 1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup) 1/2 cup chopped toasted walnuts

2 fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4 cup panko (Japanese - style) breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 2 cups whole milk, heated to just below simmer 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3 cups) salt to taste 8 ounces dry garganelli or penne pasta

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

DIVIDE among muffin cups and top with 3 Tbsp grated Cheddar.

Ingredients 16 large stuffing mushrooms, such as crimini 1 tablespoon olive oil 1 shallot, minced 1 clove garlic 4 cups spinach, loosely packed 1/4 cup cooked, chopped bacon 1/3 cup sharp cheddar, grated 1/2 cup tomato sauce (homemade or store - bought) 3/4 cup bread crumbs, divided olive oil

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

1 1/4 cups all - purpose flour 3/4 cup medium (not fine) yellow cornmeal 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 2 large eggs 6 Tbsp grated Cheddar, divided 2 Tbsp butter, melted 3/4 cup fresh corn kernels 3 Tbsp jalapenos, chopped

3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa

Stir in 2 cups of grated sharp or extra sharp cheddar cheese.

1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to taste (chopped fresh rosemary, thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)