Sentences with phrase «extra grated cheddar»

Not exact matches

For extra flavor, it's tossed with grated Cabot Seriously Sharp Cheddar.

You'll need one can of mandarin oranges, some low - sodium soy sauce, dried - ground ginger, hoisin sauce, shredded but cooked chicken, four whole - wheat tortillas, a grated carrot, zucchini, and four ounces of Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar.

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)

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

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

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

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 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)

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

Start by grating half a pound of extra sharp cheddar cheese.

1 3/4 cups all - purpose flour 1/4 -1 / 2 teaspoon ground cayenne pepper 1/4 teaspoon freshly - cracked black pepper 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces grated extra sharp cheddar cheese 1 teaspoon prepared dijon mustard

4 cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8 ounces grated cheddar cheese, we use cabot extra sharp cus it clear states that it's lactose free

Season with salt and pepper and if you have it, finely grate some extra mature cheddar cheezly on top.

coconut oil 1 medium sweet potato, peeled and finely diced 1 cup tender greens, roughly chopped 1/3 cup grated white cheddar cheese 4 extra large eggs sea salt and pepper

fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro, chopped + extra for garnish salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)

as the spaetzle cooks, add to the dish, cover with grated extra old cheddar cheese and return to the oven.

For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)

I «accidentally» grated an extra 1/2 of the sharp cheddar and put that in.

We also frequently add some crumbly, salty cotija or grated jack or cheddar cheese to this, but we were out (and I didn't want to make an extra trip to the store) so I went dairy - free this time, for a veggie - packed, clean - eating meal in a bowl.

Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon cream of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk

2 pounds sweet potatoes (about 3), peeled 3/4 cup extra sharp cheddar cheese, grated 1/2 tsp nutmeg 1 Tbsp minced garlic 3/4 cup gruyere cheese, grated 1 cup heavy cream 1/2 cup half and half 1 - 2 Tbsp fresh rosemary, finely chopped (1 - 2 sprigs)

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)

8 ounces sliced roasted turkey 8 slices 100 % whole - wheat bread, lightly toasted 8 very thin slices fresh pear or apple 4 slices cooked turkey or veggie bacon, cut in half 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup) 1/4 cup cranberry - orange or whole - cranberry sauce Cooking spray

1 medium jicama 3 medium carrots 1/2 small red onion 1/4 cup fresh lime juice 2 teaspoons honey 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/3 cup coarsely chopped fresh cilantro 4 ounces Cabot Sharp Light Cheddar or Cabot Sharp Extra Light Cheddar, grated (about 1 cup) 1/2 small avocado, peeled and diced

2 cups brown rice elbow pasta; 3/4 cup Greek yogurt; 3/4 cup pureed cauliflower (see Tip); 1 tablespoon extra virgin olive oil; 2 tablespoon ground chia seeds; 1 red pepper, diced; 1 zucchini, grated; 2 tablespoons almond milk; 1/2 cup aged white cheddar cheese, finely grated

1/2 cup Frank's Red Hot Buffalo Wing Sauce (plus extra for serving) 3/4 cup grated sharp cheddar cheese 3/4 cup grated provolone cheese (Gouda is also great!)

Added in a little extra cream as you suggested to thin it out, and used 30g grated cheddar / 30g sriracha flavoured cheddar to give it a bit of kick.

But if you happen to have cheddar cheese in the refrigerator and a few extra minutes to grate it and bake it, then why not make an edible cheddar bowl?

2 cups asparagus stalks, cut into 1 inch pieces 1/3 cup walnuts 1/4 cup extra virgin olive oil 1/2 cup extra old cheddar cheese, grated salt and pepper to taste 1 tbsp butter