drop tablespoons of cheese onto the baking sheet, leaving a few inches between each one - i found that 6 mounds of cheese at a time worked well.
Not exact matches
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 2
tablespoons sugar 4
tablespoons butter melted 2 (8 ounce) boxes
of cream
cheese softened 1/4 cup plus 2
tablespoons sugar 1 egg 1 teaspoon mint extract 4
drops green food coloring 1 1/4 cups chocolate chips 15 Andes mints coarsely chopped.
2 crab claws 1 ripe avocado 1 grapefruit 2
tablespoons of mascarpone
cheese 1/2 teaspoon
of pimentón (smoked paprika) Tabasco
drops (optional — quantity according to your taste) Salt & pepper
When
cheese is mostly melted, scoop up about a
tablespoon of salsa, draining as much liquid off as possible, and
drop it onto half the open tortilla.
The boys had vegan cream
cheese spread, K. had Earth Balance buttery spread and I opted for vanilla - scented peanut butter (1
tablespoon of PB with a couple
of drops of vanilla extract mixed in).
1/2 cup coconut oil 2
tablespoons of grated organic beeswax (you can grate it using a
cheese grater) liquid stevia flavor or essential oil
of choice for flavor (around 10
drops of stevia or 3 - 4
drops of essential oil) optional: 1 tsp beet juice, for color (juice from canned beets) 4 lip gloss containers Disposable object you can use to stir (I use a paper straw)
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