1 small onion or 1/2 large onion, diced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 5 medium size mushrooms chopped 1 lb bacon crisp, crumbled 12 breakfast sausage links, chopped 10 eggs 1 & 3/4 cups milk 1/4 cup water 3
cups cheddar jack or colby jack cheese, shredded
Not exact matches
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.
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..
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.
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn salsa (or store bought corn salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow rice 2 oz shredded
cheddar cheese 2 oz shredded pepper
jack cheese 4 oz pepper
jack cheese, sliced
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.
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 sa
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 sa
jack cheese, chilis, sour cream, soup, and salsa.
Pimento Mac & Cheese Serves 6 1/3
cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2
cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp
cheddar cheese, shredded 8 oz monterey
jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan
cheddar or
cheddar -
jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan
cheddar or Monterey
Jack cheese, divided (I use So Delicious cheddar - jack bl
Jack cheese, divided (I use So Delicious
cheddar -
jack bl
jack blend)
1/2
cup shredded vegan
cheddar or
cheddar -
jack cheese blend (I use the So Delicious brand
cheddar -
jack variety) + optional 1/2
cup additional cheese
1 (8 ounce) package cream cheese, softened 1
cup sour cream 2 cans refried beans 3 tablespoons chili powder 1 tablespoon garlic powder 1 1/2 tablespoons cumin 1 tablespoon paprika 1 teaspoon salt (or sub all above spices with a packet of taco seasoning) 4
cups cheddar cheese, shredded (or sub half with monterey or colby
jack)
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.
dry pasta 1 tsp olive oil 1/2
cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2
cups Enchilada sauce, divided (recipe below) 1
cup cheese, divided (
Cheddar, Mexican blend, or Monterey
Jack) 1/2
cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2
cup all - purpose flour 5
cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2
cups sharp
cheddar cheese (shredded) 2 and 1/2
cups monterey
jack cheese (shredded) 1/2
cup cream cheese (softened) 1
cup pimentos (drained, finely chopped) 3
cups roasted chicken (shredded) 2
cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
, 1/2
cup shredded
Cheddar cheese, 1/2
cup shredded Monterey
Jack cheese, 3 green onions, 1/4 tsp.
sweet or spicy Italian chicken sausage (or diced ham, etc.) 2
cups mozzarella (or fontina,
Cheddar, Montery
Jack, etc.), shredded (I used a combo of Swiss and Colby
Jack) 1 Tbsp.
Ingredients 1 can croissant roll dough 1 ripe avocado, cut into cubes 1 slice bacon, cooked and crumbled 1/4 -1 / 2
cup shredded cheese (
Cheddar Jack is great!)
can of crescent rolls (I used reduced fat) 8 - 10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.) 6 - 8 eggs, beaten 2
cups shredded cheese (
jack,
cheddar, colby — whatever you have on hand) 2 - 3 tbsp milk salt and pepper, to taste cooking spray
2
cups shredded vegan
cheddar,
jack, or pepper
jack cheese (or a blend; I use Daiya pepper
jack), divided
2 Medium Sized Organic Sweet Potatoes 1/4
Cup Chopped Onion 1 Teaspoon Olive Oil 1
Cup Cooked Black Beans 1/2
Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3
Cup Chopped Tomatoes 1/4
Cup Minced Cilantro 3/4
Cup Shredded Cheese (Mexican, Pepper
Jack,
Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4
Cup Extra Virgin Olive Oil 1/4
Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
1
cup teff 4
cups water 1/2 tsp kosher salt 1 tbs butter 1/4
cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive oil 1 medium tomato chopped 2 tbs basil chiffonade Salt and pepper 1/2
cup cheese (I used Monterrey
jack although
Cheddar or Gruyere would work lovely)
For quesadillas 1/2 tablespoon butter 1 tablespoon olive oil 8 ounces assorted mushrooms, sliced 2 garlic cloves, minced 1/2 small white onion, roughly chopped 4 medium flour tortillas (about 8 - inch diameter) 1
cup Monterey
Jack and
Cheddar cheeses, shredded Sour cream for serving
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
ground chicken 2 cloves garlic, minced 1 1/2 t. tomato paste 1/2 can black beans, drained and rinsed 1/4
cup water 1/4 t. cumin 1/4 t. oregano 3/4 t. chili powder Pinch cayenne 1/2 t. brown sugar Kosher salt 1/2 c. shredded Monterey
Jack or
cheddar cheese 2 for burrito - sized tortillas Cooking spray
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1
cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2
cups milk 3
cups cheddar cheese (grated) 3
cups Monterey
Jack (grated) 1
cup canned tomatoes (diced, strained) 1/2
cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4
cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2
cups mixed olives (pitted, minced) 1/2
cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4
cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
1 dozen large eggs 1/4
cup half - and - half salt and pepper to taste 2 tablespoons olive oil, divided 2 La Tortilla Factory Gluten Free, Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 jalapeno, seeded and finely diced 4 tomatoes, diced 1
cup grated Cotija,
Cheddar or Monterey
Jack cheese 1/3
cup coarsely chopped cilantro Garnish idea: warm black beans
2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Large Size 4 slices deli - sliced roasted turkey breast 4 slices deli - sliced ham 2 slices low - fat
Cheddar cheese 2 slices low - fat Monterey
Jack cheese 1
cup mixed baby greens 4 slices roasted red pepper salt and pepper to taste
1
cup Monterey
jack cheese with jalapeno, shredded plus more for topping (
cheddar cheese would be good too)
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans
cheddar cheese soup (10.75 - ounces each) 1
cup Sharp
cheddar cheese (grated) 1
cup Colby
Jack cheese (grated) 1
cup Monterey
Jack cheese (grated) 1
cup Mild
cheddar cheese (grated) 1 can evaporated milk (12 - ounces) 1/2
cup jarred cheese dip
Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3
cups chopped tomatoes1 / 4
cup sliced basil (about 8 leaves) * 2
cups grated cheese (combination of sharp
cheddar and Monterey
Jack, or Gruyere or Mozarella) 3/4
cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Salt and freshly ground black pepper
1/2
cup shredded
Cheddar cheese with jalapeno peppers or Monterey
Jack cheese with jalapeno peppers
These are all the ingredients you'll need to make this popular cheesy Rotel bean dip: one 30 - ounce can of refried beans (I use vegetarian refried beans), one 8 - ounce block of cream cheese chopped up into small cubes, 2
cups of shredded colby -
jack cheese (or you can use half Monterey
jack and half
cheddar), and one 10 - ounce can of Rotel Diced Tomatoes & Green Chilies.
vegetable oil 1/2 medium onion, chopped (1
cup) 1 medium zucchini, chopped (1
cup) 1/2
cup fresh or frozen corn kernels 1
cup shredded low - fat
Cheddar or Monterey
Jack cheese 1 large egg 1
cup panko breadcrumbs 1/4
cup chopped cilantro 1 lime, cut into 6 wedges 1/4
cup low - fat sour cream or plain yogurt 2 tsp.
1 tablespoon olive oil 1 red onion, roughly chopped 1 jalapeno, seeded and minced 2 garlic cloves, minced 2 teaspoons ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 15 ounce can black beans, rinsed 1 - 15 ounce can diced tomatoes 2
cups chicken or vegetable stock Shredded Monterey
Jack and
Cheddar cheeses, for garnish Crushed tortilla chips, for garnish Chopped fresh cilantro, for garnish
1 1/2 pounds ground turkey 1/2
cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, plus more for buns 1 tablespoon Worcestershire sauce 1/2 teaspoon ground red pepper (cayenne) 1 shallot, finely diced Cooking spray Cabot Habanero
Cheddar, Cabot Jalapeno Light
Cheddar, or Cabot Pepper
Jack, sliced (about 6 ounces) 6 whole wheat hamburger buns Baby spinach, sliced avocado and sliced tomato
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
Topping: 2
cup fiesta blend cheese (can be
cheddar -
jack or any type of Mexican - style blend of shredded cheese) 1
cup crumbled bacon 1
cup diced green onion 2 whole jalapenos, diced
ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6
cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2
cups cheddar cheese (freshly grated) 2
cups Monterrey
Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)
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)
16 jalapeno peppers 1/2
cup shredded sharp
cheddar cheese 1/2
cup shredded Monterey
Jack cheese 1
cup canned black beans, drained and rinsed 4 green onions, chopped 4 cloves fresh garlic, minced 1/2 teaspoon ground cumin 3/4 teaspoon chili powder
4
cups all purpose flour 2 teaspoons salt 1 1/2 teaspoons sugar 2 teaspoons garlic powder 1 teaspoon dried parsley 1 package (2 1/2 teaspoons) instant active dry yeast 1/3
cup olive oil 1
cup water 1/4
cup milk 2 large or 3 medium jalapenos, seeded with membranes removed, diced small 1/2
cup shredded parmesan cheese 3/4
cup shredded
cheddar cheese 3/4
cup shredded Monterey
jack cheese
2 rotis 1/2
cup shredded cheese —
cheddar, Monterey
jack, or queso fresco 1 tablespoon butter Curry sauce, for dipping Re-fried beans
Preheat your oven to 375 F. Add 3
cups of habanero
cheddar, 2 1/2
cups of pepper
jack cheese, and the chopped New Mexico chiles to the sauce.
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)
• 1 tablespoon butter • 2 12 - inch tortillas (the largest kind you can find, usually considered big enough for burritos) • 1/3
cup Monterey
jack cheese, shredded • 1/3
cup cheddar cheese, shredded • 1/2 large tomato, chopped • 2 teaspoons diced onion • 2 teaspoons diced jalapeno peppers • 1/4 pound smoked marlin, cut into thin narrow strips • 1/4 teaspoon cilantro • 1/4 teaspoon chipotle powder
1/4
cup finely chopped green peppers or green chilis 1/4
cup chopped onion 1 c scrambled raw eggs (about 6) butter 1c shredded
Cheddar Jack
can sliced olives, drained 2
cups shredded Monterey
jack cheese 2
cups shredded
cheddar cheese 14 flour tortillas In a large bowl, combine the first 7 ingredients plus 1
cup each of
jack and
cheddar cheeses.
1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4
cups water 4 ounces Cabot Cream Cheese, cubed (about 1
cup) 1
cup whole milk 8 ounces Cabot Seriously Sharp
Cheddar, grated (about 2
cups) 8 ounces Cabot Monterey
Jack, grated (about 2
cups)
* 1 tablespoon vegetable oil * 1 (16 ounce) package elbow macaroni * 9 tablespoons butter * 1/2
cup shredded Muenster cheese * 1/2
cup shredded
Cheddar cheese * 1/2
cup shredded sharp
Cheddar cheese * 1/2
cup shredded Monterey
Jack cheese * 1 1/2
cups half - and - half * 8 ounces cubed processed cheese food * 2 eggs, beaten * 1/4 teaspoon salt * 1/8 teaspoon ground black pepper