In April 2011, Arla Foods announced the closure of the Falkenberg plant to improve competitiveness in global markets
for yellow cheese.
Not exact matches
The new formula replaced artificial dyes with ingredients like paprika and turmeric to maintain the bright
yellow color that the mac &
cheese is known
for.
Kraft Heinz changed the formula by replacing artificial dyes with ingredients like paprika and turmeric to maintain the bright
yellow color that the mac &
cheese is known
for.
at the last moment; the lady at the bodega where I get my yogurt and fruit each morning, who watches me sift daily through the bright,
yellow ones on top
for the sordid, unlovable ones at the bottom of the pile; Molly, who I confessed my banana sin to in a moment of cream
cheese - frosted camaraderie; and now you.
I made a few things
for lunch - sparkling water spiked with June's syrups, crostini with goat
cheese and
yellow split peas from SNC, Green Lentil Soup with Curried Brown Butter from the new book.
ground beef or turkey 1
yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar
cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole
for serving
INGREDIENTS 1 recipe pizza dough extra virgin olive oil,
for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini,
yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan
cheese fresh basil, julienned
Usually, when I'm making mashed potatoes, I use
yellow potatoes
for their creaminess and flavor, like in my Cream
Cheese Mashed Potatoes.
For the polenta: 2 cups polenta (coarse ground
yellow corn meal) 6 cups low - sodium chicken broth or water 2 teaspoons salt 2 tablespoons butter 1/4 cup grated parmesan
cheese (optional)
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large
yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta
cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil
for frying, such as sunflower
My dude and I went to the store to get all the goods (swapping blue
cheese for feta, and adding in a chopped
yellow bell pepper) and raced home to get it going.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup
yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp
For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack
cheese 6 large sesame seed buns
For the green chile queso: 16 ounces white American
cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium
yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more
for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack
cheese, shredded purple cabbage and crumbled tortilla chips
for serving
- a new version of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat
cheese garlic - rubbed crostini (similar to the one in SNC)- special split
yellow peas - a big bowl of lemon - zested toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version
for the vegetarians
This recipe is pretty easy to whip up, so when you have a need
for a delicious
yellow cheese this will cover all of your needs.
Fresh
yellow squash, corn and
cheese tortellini come together
for a delicious summer pasta salad.
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish
yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat
cheese,
for serving
ingredients
FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1
yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste)
FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more
for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan
cheese (plus more
for garnish) Kosher salt and freshly ground black pepper (to tas
for garnish) Kosher salt and freshly ground black pepper (to taste)
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher salt and freshly ground black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup
yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup
yellow mustard TO BUILD: all - purpose flour (
for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (
for brushing) 1/2 cup cheddar
cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
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 TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more
for greasing dish) 1 medium
yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more
for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar
cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
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
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
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
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
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)
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 (option
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 (option
for serving (optional)
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz
yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta
cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot
for a strong flavor like tomato paste) Preheat oven to 350 °F.
1 — 1.5 lbs lean ground chicken 1/2
yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle
for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar
cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small
yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan
cheese, freshly grated (plus, additional
for serving) 1/4 cup fresh parsley, chopped
For pizza 1/4 cup olive oil 1 pound assorted heirloom tomatoes, sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and
yellow squash, sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina
cheese, grated
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
I cooked this
for the first time on the weekend, and used home made feta
cheese and sweet
yellow peppers as well as chillis.
1 lb lean ground beef or turkey 1 small
yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat shredded cheddar
cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream,
for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)
Nachos were invented in Mexico in 1943 by Chef Ignacio Anaya
for Mexican military wives close to the Texas border, and the hearty
yellow cheese most Americans crave was concocted to fill Texan appetites during baseball games.
2 tablespoons tequila lime seasoning (available at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more
for brushing 1 small
yellow onion, thinly sliced 1 red bell pepper, sliced 1
yellow bell pepper, sliced salt and pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups grated low - fat pepper Jack
cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa
In this dish, sauteed onion, garlic, and
yellow pepper paste combine with evaporated milk, crumbled goat
cheese, cooked quinoa and roasted cashews to create a creamy, luscious sauce
for baked chicken.
Miso Kimchi Nachos w / Cashew
Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a bl
Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew
Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a bl
Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew
Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a bl
Cheese Sauce 1/2 cup raw cashews, soaked
for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1
yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare
cheese sauce, drain the water from the soaking cashews and add the cashews to a bl
cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1
yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta
cheese,
for serving (optional... this was my addition to the recipe)
What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or
yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola
cheese,
for garnish (optional)
When I went to the store to get some
yellow peppers
for the
cheese sauce I had to buy another head of cauliflower:p I love it!
1 tablespoon canola oil 1 tablespoon skim milk 1 large egg white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons unbleached all purpose flour 1/2 teaspoon baking powder food coloring (red, orange,
yellow, green, blue, purple)
For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream
cheese, room temperature 1/8 teaspoon vanilla extract 1/2 cup powdered sugar
ingredients PHILLY CHEESESTEAK 4 tablespoons olive oil (divided) 1 pound ribeye (shaved less than 1 / 8 - inch thick) 2 cups
yellow onions (peeled, shaved) 1 red bell pepper (top removed, seeded, thinly sliced, optional) 1 cup cremini mushrooms (stemmed, thinly sliced, optional) 1 jalapeno (top removed, thinly sliced, optional) 4 Philly - style Hoagie Rolls (toasted) store - bought
cheese sauce (warmed
for serving) Kosher salt and freshly ground black pepper (to taste)
ingredients
FOR THE SAUCE: 4 cups tomato juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue
cheese (crumbled) 1 1/2 sticks unsalted butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste)
FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1
yellow onion (peeled, grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley leaves (finely chopped) 1 teaspoon dried oregano 1 egg (lightly beaten) 1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue
cheese (crumbled) 1/4 cup celery leaves (to garnish)
ingredients SPAGHETTI PIE unsalted butter (
for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium
yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp
yellow cheddar
cheese (grated, 8 - ounces) 2 1/2 cups fontina
cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano
cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
Ingredients: 4 slices thick - cut bacon 8 ounces lump crab meat 1 teaspoon Old Bay seasoning 1 tablespoon stone ground Dijon mustard 3 tablespoons nonfat plain Greek yogurt 2 tablespoons chopped fresh basil leaves 2 cups grated Gruyere
cheese 8 small corn tortillas tortillas
For the Sweet Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced
yellow onion 6 fresh basil leaves, chopped Fresh ground pepper
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
Tint 1 bowl of icing
yellow for the «
cheese» or mustard.
ingredients TOPPINGS: 4 tablespoons olive oil (divided) 1/2 pound sweet Italian sausage (casings removed) 1
yellow onion (peeled, finely diced) 1 cup cremini mushrooms (thinly sliced) 1 cup sliced pepperoni Kosher salt and freshly ground pepper (to taste) GARLIC BUTTER: 1/2 cup unsalted butter (melted) 6 cloves garlic (peeled, minced) PIZZA ROLLS: 4 pounds store - bought pizza dough (divided) 1 (12 - ounce) jar store - bought marinara sauce (divided, plus extra
for serving) 1 16 - ounce package low - moisture mozzarella
cheese (cut into 1 / 4 - inch cubes) 1 recipe garlic butter prepared toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste) cooking spray (
for greasing)
Ingredients 2 cups diced
yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2 cups of chicken stock2 more Tbsp olive oil1 1/2 cups of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan
cheese and chopped fresh basil or parsley
for garnish.
ingredients VEGAN CHORIZO NACHOS 1 bag tortilla chips 1 package vegan chorizo (browned according to package directions) 1 bag vegan shredded
cheese 1 avocado (pitted, peeled, small dice) 1/2 bunch cilantro (picked) pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side
for non-vegans) or dairy - free sour cream
for vegans (to serve) PICKLED RED ONIONS: 1
yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup water
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium
yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit
for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit
for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar
cheese for topping sour cream,
for topping finely snipped Mexican oregano and crushed corn chips as garnish
oh my goodness DELICIOUS ❤️ I topped crust with organic pizza sauce, Fresh grated Parmesan
cheese and I had sautéed mushrooms, onions, an red,
yellow, green peppers to put on top also crust is delicious love the thinness ❤️ Thank you
for sharing
And of course I don't totally break with tradition, I used a little turmeric and a touch of nutritional yeast
for that telltale
yellow that tells you you're eating «cheeze» not «
cheese.»