Sentences with phrase «for warming the cheese»

Not exact matches

The new Taco Bell Nacho Fries will be tossed with a Mexican seasoning and served with warm Nacho Cheese sauce for dipping.

Burger King notes that Mac n» Cheetos are perfect for someone who's on the go or «anyone who ever wished they could eat warm mac n» cheese like they do a bag of chips.»

It's is known for its signature warm cinnamon roll, which comes with a rich cream - cheese frosting and is sold in various different sizes, but there are also cinnamon - flavored donuts, crispy pastry straws, and an expansive coffee menu.

The point is, I ate at a very bad barbecue restaurant one time, but the warm carrot cake with melted cream cheese frosting on their dessert menu made up for it.

For $ 5, we got an order of soft and pillowy rolls coated in garlicky butter and a crap ton of Parmesan cheese, plus a cup of warm marinara sauce with a generous serving of cheese sprinkled on top of it too.

Spoon tipsy golden raisins and chardonnay syrup flecked with vanilla beans over warm, melty rounds of baked Brie cheese for a show - stopping appetizer.

As much as I love it, the time has come for my formerly favourite warm goat cheese salad to step out of the spotlight and make room for this flavour bomb!

As the weather warms, throw these mini hasselback potatoes studded with cheese on the grill for quick and easy cooking.

Bake the pizza for another 5 minutes, or until the cheese is soft (since all of the vegetables are cooked, and the kale doesn't really need to be cooked, this is just to finish off the pizza crust and warm the vegetables thoroughly).

That crunchy grilled golden bread and that warm melted cheese are like a cozy sweater for the soul.

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

Place it back in the oven for an additional 5 minutes to warm the goat cheese.

I have a lot of «things» — like the one about not liking warm, oozy chocolate desserts, sugar rimmed drinks or those waxy cubes of cheese you always see at corporate catering events — but for today, let us just pretend that I have one, and that one is about passed hors d'œuvres and amuse bouches that are too cumbersome to be easily eaten, standing up at a party.

Crispy, buttery gluten free pie crust is packed with warm gooey brie cheese and topped with sweet cherry preserves, a dried cherry and almonds for crunch.

Close the grill lid and continue cooking on low heat for about three to five minutes, just until the toppings are warm, the cheese is melted, and the crust is cooked through and golden.

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I like the look of your very creative baked ham and cheese rollups - they look perfect for a warm weather meal with a green salad on the side; --RRB-

I find sometimes if the cream cheese is too warm it's hard to pipe, so I'll pop the frosting in the fridge for 30 minutes or so before trying to pipe it.

I love being able to flip open to a date close to today's — July 24th, let's say — and imagine him hustling together a dinner for six: French beans and goat cheese, cold wild salmon with mayonnaise, boiled new potatoes, a green salad with warm peas, and a trifle so good, he writes, «that I wish I had made two, the last one to eat alone, in my bathrobe, at breakfast.»

for the goat cheese frosting: 8 ounces (2 sticks) butter, soft 3 ounces soft goat cheese, warmed to room temp 1/4 -1 / 2 teaspoon kosher salt, to taste 3 - 4 cups confectioner's sugar, to taste 2 - 4 tablespoons heavy cream

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

Here are other bloggers» festive vegetable sides: The Lemon Bowl: Slow Cooker Apple Cranberry Sauce Jeanette's Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes Red or Green: Roasted Cauliflower & Garlic Soup with Chile Virtually Homemade: Green Beans with Brown Butter and Almonds The Cultural Dish: Kartoffelpuffer: German Potato Pancakes The Mom 100: Baked Squash with Chili and Maple Syrup Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño FN Dish: 5 Seasonal Sides for Your Holiday Table

I have been making a similar recipe for years (and very similar to one you'll find in the prepared food section of Whole Foods), and I add some feta cheese while the pasta is still warm so that it gets a little melty.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Heat the tortilla for two minutes, flip over carefully (top the pan with a large plate and invert if necessary) and heat until the cheese is starting to melt and everything is warmed through.

I love to pair it with a warmed cheese danish, but Starbucks are starting to empty my pockets, $ 8 a day adds up quickly for a venti and a pasty.

For a warm weather eggplant parmesan, try either pan frying the eggplant, or grilling slices, then layering in sauces and cheeses, with some fresh breadcrumbs, and just zapping it in the microwave to melt the cheese.

Stir in the grated cheese then turn your crockpot to the «warm» setting (or simply turn it off and keep it covered) and cover for 5 minutes.

For autumn and winter you can spice your pancake batter with warm spices as cinnamon, ginger and nutmeg and spread the layers with apples and cream cheese frosting.

For dessert, the giant warm cookie Chuck E. Cheese's rolled out a couple years ago continues to be a hit among its clientele.

Try this insanely delicious combination of Jalapenos and cheese inside the warm and soft flour tortillas; you might never know, your kids might ask for second servings.

Microwave the cheese - covered tortillas — 1 or 2 at a time — on high for 30 to 40 seconds, until the cheese is melted and the tortillas are warm.

You can also mix leftover sauce with warm cooked pasta for a quick mac «n cheese, or.

for serving: corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro, chopped lime wedges

For warm nachos, reheat the Spicy Black Beans in the skillet and the All - Purpose Vegan Cheese Sauce in your microwave or a small pot on the stovetop.

This simple, 20 - minute dip of melted cheese flavored with tomatoes, chiles, onion and a hit of tequila is just the thing to satisfy a sudden craving for something warm, salty and gooey.

Place the lid back on the pan and leave it on the warm burner for about 2 minutes until the cheese is melted.

1 cup warm water 1 package dry active yeast 1/2 teaspoon honey 2-1/2 cups all - purpose flour 1 teaspoon kosher salt 1/4 cup olive oil plus more for oiling bowl and sheet pan 1 red onion, thinly sliced 1 teaspoon light brown sugar 1 Bosc pear, cored and thinly sliced 1/2 cup blue cheese, crumbled

I usually sprinkle it on a Caesar salad, add it to pesto or warm pasta dishes, use it as a topping for pizza, popcorn, or just about anything that needs a mild cheese flavor....

And patios and warm weather are made for healthy food like salads and fish... no need for warm soups or pastas baked with a blanket of cheese right now.

For me, I like it just the way you see it above: black bean and corn salsa with tomatoes and freshly grated cheese, in a warm taco right out of the pan.

Heat the mac and cheese covered for about 30 minutes or until dish is warm, then serve.

Bake for about 20 minutes, until the cheese is melted and the filling is warm.

2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley Warm pitas, for serving

Preheat the oven to 400 ° F. and cook for 20 minutes or until the cheese is warm.

optional additions: chopped vegetables chillies salt freshly ground pepper red pepper flakes zaatar spice cumin turmeric feta or other cheese fresh parsley, for garnish warm pita or crusty rolls, for serving

Top these waffles with more warm maple syrup and a simple «cream cheese frosting» syrup for the perfect topping.

1 cup warm water 3/4 teaspoon instant yeast 3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus more for dusting 2 teaspoons coarse salt, plus more for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more for sprinkling 1 large egg, lightly beaten Freshly ground pepper 3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)

Casseroles loaded with pasta, fat, carbs and cheese might warm us to our toes (and taste really really good), but on a regular basis, is not so good for the body.

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)