ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1
cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
Not exact matches
baking soda 1/2
cup unsalted butter, cut into small cubes, chilled 4 ounces
sharp white cheddar cheese, shredded 8 ounces beer, I used a porter, any kind will do — just use a beer you like to drink!
Made with only a couple of changes — used extra
sharp white cheddar cheese and used 1/3
cup of breadcrumbs.
1/2 pound medium -
sharp white cheddar cheese, finely shredded 1/2 pound Emmentaler
cheese, finely shredded 1/4
cup full - fat sour cream (containing no additives) 1/4
cup full - fat mayonnaise 8 to 10 large garlic cloves, put through a garlic press 1/2 teaspoon ground cayenne pepper or hot paprika (optional) 1/4 teaspoon salt
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4
cup cooked brown rice 1/2
cup black beans 1/4
cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4
cup finely shredded
sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
Ingredients: 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 1/2 large red bell pepper, diced 1/2 large yellow bell pepper, diced 2 stalks celery, chopped 1 large onion, chopped 2 cloves garlic, minced 2 tablespoons all - purpose flour 2
cups chicken stock or canned low - salt chicken broth 3 tablespoons butter 3 tablespoons all - purpose flour 2
cups half and half 4 ounces Pepperjack
cheese, cubed 10 to 12 ounces
sharp white cheddar cheese, grated (that's 10 - 12 ounces before grating.
4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2
white potatoes, skin left on, cubed, about 4
cups 1 small cauliflower, cut into florets, about 2
cups 1 tablespoon flour 3
cups vegetable stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra
sharp cheddar cheese, shredded
Ingredients 12 ounces gluten - free uncooked elbow macaroni 8 ounces Monterey Jack
cheese, coarsely shredded 8 ounces extra
sharp white Cheddar cheese, coarsely shredded 4 ounces American
cheese, cut into small pieces 1 1/2
cups whole milk 2 teaspoons Nielsen - Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 1/4 teaspoon organic garlic powder 1 teaspoon salt 1/2 teaspoon
white pepper 2 tablespoons butter 2 tablespoons gluten - free all - purpose baking flour 1/2
cup crushed gluten - free pretzels 1/2 tablespoon butter (for pretzels)
Macaroni &
Cheese w. White Bean Puree Ingredients 8 ounces uncooked elbow macaroni 2 1/2 cups shredded cheese (sharp cheddar, Parmesan, Monterey Jack Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
Cheese w.
White Bean Puree Ingredients 8 ounces uncooked elbow macaroni 2 1/2
cups shredded
cheese (sharp cheddar, Parmesan, Monterey Jack Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
cheese (
sharp cheddar, Parmesan, Monterey Jack
Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
Cheese)-- reserve 1/2
cup of
cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
cheese to top casserole before placing in the oven 2
cups milk 1/4
cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LSB-...]
1/2
cup unsalted butter 1/2
cup milk 2
cup regular grits 8 ounces grated,
sharp white cheddar cheese 4 large eggs, beaten 16 ounces
cheddar cheese, cubed 1 teaspoon salt 1/4 teaspoon garlic powder 6
cups chicken broth 1/4 teaspoon pepper
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