Jazz up old standbys by
cutting sliced cheese into shapes with cookie cutters or spreading peanut butter on a tortilla instead of bread and rolling it up.
Roll up some deli meat,
cut some sliced cheese into shapes with cookie cutters (or just into squares) and pop in a pile of crackers.
Not exact matches
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms,
cut in quarters 1/4 fennel, thin
slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat
cheese salt & black pepper fresh aragula, put it on after the pizza has been in the oven
Just put the whole thing in the oven, bake for 7 minutes and
cut a
slice open when you serve it so the gooey melted
cheese oozes out — yum!
Cut up 12
slices of sharp cheddar
cheese (the real stuff).
Southern Cookbook, Matt and Ted Lee suggest that if you are going to use your pimento
cheese in grilled
cheese sandwiches or for melting on a burger that you omit the mayonnaise and mold the
cheese into a block that you can
cut slices from in order to eliminate the grease factor.
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat
cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple,
cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini,
cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and
cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian
cheese blend
Halloumi
Cheese —
cut into tiny 1/4 inch cubes Drizzle of Extra Virgin Olive Oil 2 Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices... Continue Reading →
1 9 - oz package Halloumi
cheese,
cut crosswise into 8
slices 8 3 - inch triangles thinly
sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
sliced watermelon, about 3 / 8 - inch wide, preferably seedless
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish
I usually
cut the dogs in half and the
cheese slices in quarters to make the portions smaller (perfect for kids).
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly
cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan
cheese 12 ounces grilled or baked chicken breast,
sliced
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center
cut bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar
cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
1) 450g of self - raising flour 2) 150g of butter,
cut into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of
cheese in
slices,
cut into small squares 7) 200g of ham in
slices,
cut into small squares 8) 300g of cream
cheese 9) 1 cup of chopped fresh chives
It makes two loaves, one of which I freeze, and tastes pretty fantastic any way you choose to eat (is it weird that I want to make a grilled
cheese sandwich using thick -
cut slices of this bread and smelly aged cheddar
cheese?).
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
The apples sort of
cut through that rich cream
cheese feel which means you don't get that feeling that maybe you just ate a bottle of elmer's glue that you sometimes get right after you eat a face size
slice of cheesecake that was meant for more than two people.
1) Sift self - raising flour into a large mixing bowl 2)
Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to
cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled,
cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
cut them sideways into half 10) Mix chopped fresh chives and cream
cheese together until they have integrated homogeneously 11) On each scone half, spread some cream
cheese and chive mixture, then place a couple of
slices of ham and
cheese on top, then top with more cream
cheese mixture and finally sprinkle with fresh chives
Cut halloumi
cheese into horizontal
slices.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash,
cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled,
cut into 1/2» cubes 4 oz of cherry tomatoes,
cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat
cheese, crumbled 2 large eggs 3/4 cup heavy cream
To make the fried halloumi, drain the
cheese and
cut it into
slices;
cut the slab in half horizontally, then
slice the
cheese into batons.
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and
cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream
cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
This pumpkin mac and
cheese recipe is fairly simple to make: when preparing this dish, make sure to use exactly 14 ounces of whole grain elbow macaroni, as well as four
slices of your favorite center -
cut bacon.
, where the potato is
cut into very thin
slices almost down the bottom, so that the potato still holds together, and is then baked in the oven, occasionally scalloped with
cheese.
Cut each block of cream
cheese into 18
slices: sandwich between cheddar
slices, using a knife to spread evenly.
Cut goat
cheese down the middle to make 2
slices (1 per person).
Cut each block of cream
cheese into 18
slices and sandwich between cheddar
slices, using a knife to spread evenly.
Cut the large
slices of provolone
cheese into quarters.
salad 6 cups of butter lettuce, chopped 1 carrot,
sliced or chopped 1 big handful of snap peas,
cut in half 4 green onions,
sliced 4 chives,
sliced 4
slices of cooked bacon, crumbled 2 ounces gorgonzola
cheese, crumbled
It offers a full spectrum of
cheese including grated, shredded, shaved,
sliced and
cut for customers» use before being packaged in bags, cups, PET Jars and wedges.
1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and
cut into bite sized chunks 1 large onions,
sliced into half circles 2 medium zucchini,
cut into bite sized chunks 8 oz portabello mushrooms,
sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan
cheese extra virgin olive oil
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)
Cut remaining 4
cheese slices diagonally in half.
Eggs 8
slices baguette (1/2 inch thick),
cut on the diagonal to fit the baking dish 1/2 cup goat
cheese, room temperature (I used Laura Chenel's Chevre Chabis) 8 eggs 1/4 cup chopped pecans
2 (15.5 ounce) cans black beans 2 cups low - fat cottage
cheese 3 tablespoons almond butter 1 garlic clove,
sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks of celery,
cut into thirds
dried oregano 1/2 cup very cold butter,
cut into pats 1 cup buttermilk (or a little more) 2 cups cooked
sliced or crumbled breakfast sausage links 1 cup diced cheddar
cheese 3 Tbsp.
When I
slice into the chicken breast to stuff it with the
cheese and tomatoes, I try not to
cut too deeply so that I don't
cut a whole in the pocket but it isn't my best skill.
a little vegetable oil or cooking spray, to prepare the grill pan 8
slice of your favorite burger
cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1 avocado,
cut into
slices (optional) 8 whole wheat poppy seed buns, toasted
1 medium head cauliflower,
cut in 1 inch pieces Olive oil Salt 3 ounces thinly
sliced prosciutto or pancetta 1 pound orecchiette pasta 1 cup frozen peas, defrosted 1/2 cup finely grated Parmigiano Reggiano
cheese, plus extra for serving Freshly ground black pepper
I add minced fresh garlic to butter, slather it on a horizonatally
cut italian bread, top it with
sliced tomatoes and shredded mozzarella and bake until the
cheese is melty and good.
For this recipe, we tried it several ways, and felt the most mac - and -
cheese - like texture came about after we
sliced the head of cauliflower into 1 / 2 - inch
slices, then
cut those
slices into thin strips.
Halloumi
Cheese —
cut into tiny 1/4 inch cubes Drizzle of Extra Virgin Olive Oil 2 Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices thinly
sliced 1/2 Red Onion — thinly
sliced into 4 rings or to taste 10 Oz.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano
cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes,
cut into rounds / 2 small zucchinis,
cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans,
cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano
cheese / Burrata
cheese (optional, but I had some on hand).
Walk - On's performs a majority of its prep in - house, such as
slicing its own
cheese,
cutting its own rib - eye steak and putting together burger patties.
While the soup is simmering, add the 2
slices of baguette to the oven for 5 minutes,
cut a couple
slices of gruyere
cheese and queso Manchego, divide the
slices of
cheese on top of the toasted breads, season with a little dried parsley and add the
slices of cheesy toast to the oven for about 8 minutes, until the
cheese is melted and has a lightly browned crust on top
thick -
cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2 cups jalapenos
sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk
sliced scallions 3 cups shredded
cheese 2 cups chopped pickles (optional)
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (
cut into 1 / 4 - inch cubes) 1/2 cup blue
cheese (crumbled) 1/4 cup scallions (
sliced thinly on a bias) Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks,
cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar
cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
ingredients SIXTY SECOND PIMENTO
CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (s
CHEESE: 2 cups extra-sharp cheddar
cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (s
cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream
cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (s
cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (
cut into 3 - inch pieces) cucumbers (
sliced)
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage
cheese 1 cup grated Parmesan
cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly
cut into matchsticks or diced 1 ear of corn,
cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded