I used
fresh grated cheddar, since pre-shredded cheddar in the package has added hidden carbs (corn starch).
Not exact matches
romaine lettuce, chopped
fresh or frozen corn kernels black beans red onion, thinly sliced
cheddar,
grated tomato, chopped cilantro, chopped black olives, sliced (optional) tortilla chips, crushed (optional) chicken breast barbecue sauce
Top with some remaining caramelized onions in the center, surrounded with
fresh cilantro surrounded by
grated cheddar cheese.
The last time I've made a version of cauliflower pizza I topped it with
fresh tomatoes, green jalapenos, and
grated cheddar cheese.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced
cheddar or Pepper Jack 4 tbsp
grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup
fresh chives and / or parsley, finely chopped - 1/4 cup
grated cheddar or Pepper Jack 2 tbsp
grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
For the eggs: 4 large eggs 1 tablespoon milk 1/4 teaspoon salt 1/8 teaspoon
fresh ground black pepper 1/4 cup
grated sharp
cheddar cheese
Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped
fresh cilantro 2 ounces Cabot Sharp
Cheddar,
grated (about 1/2 cup)
2
fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4 cup panko (Japanese - style) breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 2 cups whole milk, heated to just below simmer 12 ounces Cabot Clothbound
Cheddar, Cabot 3 Year
Cheddar or Cabot Farmhouse Reserve
Cheddar,
grated (about 3 cups) salt to taste 8 ounces dry garganelli or penne pasta
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp
cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two
fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or
grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp
cheddar cheese,
grated
1 1/4 cups all - purpose flour 3/4 cup medium (not fine) yellow cornmeal 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 2 large eggs 6 Tbsp
grated Cheddar, divided 2 Tbsp butter, melted 3/4 cup
fresh corn kernels 3 Tbsp jalapenos, chopped
Optional serving ideas: —
grated cheddar or monterey jack cheese — guacamole or sliced avocado — sour cream —
fresh cilantro — lime wedges —
fresh jalapenos — chopped green onions
Let it cool to the touch, and then add the creme fraiche, half of the
grated cheddar, a handful of chopped parsley, season with salt and pepper and the
fresh grated nutmeg.
3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light
Cheddar,
grated (about 3/4 cup) 2 tablespoons chopped
fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa
1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups
grated cheese (gruyère, comté, parmesan, pecorino, sharp
cheddar...) Herbs and spices to taste (chopped
fresh rosemary, thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp
Cheddar,
grated (about 1/2 cup) 1 tablespoon chopped
fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped
fresh parsley, divided 1 teaspoon chopped
fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
8 oz cream cheese, at room temp 4 oz goat cheese, at room temp 5 oz sharp white
cheddar cheese,
grated 1 sprig
fresh rosemary leaves, minced Salt and pepper, to taste Arils from 1 pomegranate
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)
12 spears of
fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature
Cheddar,
grated 2 tbsp mixed
fresh herbs (mint, chives, oregano, chives, basil, parsley), finely chopped
-- 1 teaspoon olive oil — 1 - 1/2 cups
fresh baby spinach — 1/4 cup ricotta cheese — 2 — 1 - pound chicken breasts — ⅛ cup white
cheddar cheese,
grated — Paprika — Salt — Pepper
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
Fresh thyme, thinly sliced garlic cloves, milk (or cream), salt and pepper blend with
grated Cabot Sharp
Cheddar to deliver an extraordinary flavor that everyone will love.
1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp
cheddar cheese,
grated 4 tablespoons (1/2 stick) unsalted butter, cut into bits 3 - 4 tablespoons ice water 1 garlic clove 1 cup loosely packed
fresh curly parsley leaves 1/4 cup pecan or walnut pieces
Variation: Try adding 1 cup of
grated cheddar cheese, 1 cup of
fresh corn and 1/2 cup of green chilies to the batter for a wonderful Southwestern style cornbread.
1 garlic clove, minced 1 tablespoon olive oil 4 large eggs 1 teaspoon
fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled 1 teaspoon
fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled 1/4 pound ham steak or thick ham slices from deli, chopped (about 3/4 cup) 1/3 cup
grated extra-sharp
Cheddar cheese (about 2 ounces) 1 tablespoon minced
fresh parsley leaves Salt and pepper, to taste
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream
Cheddar cheese,
grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
These are all the ingredients you'll need to make these homemade puff pastry cheese straws: 2 semi-defrosted sheets of puff pastry, virgin olive oil, oil from a jar of sun - dried tomatoes,
fresh basil, sea salt, freshly -
grated Parmesan cheese, finely
grated sharp
cheddar cheese, freshly - ground black pepper.
Dragon Turds 12
fresh jalapeños 1 8 - ounce block cream cheese, at room temperature 1/2 cup finely
grated sharp
cheddar 1 tbsp.
2 cups
grated extra-sharp
Cheddar cheese 1/2 cup nutritional yeast 1 pinch cayenne pepper 2 egg yolks 1 1/2 cups
fresh breadcrumbs 1.
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing
Cheddar,
grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped
fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns,
fresh spinach leaves and sliced cucumbers
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
6 eggsHandful
fresh parsley, chopped Salt and freshly ground pepper, to taste2 / 3 cup
grated cheddar cheese1 / 3 cup olive oil1 small onion, finely chopped 1/2 red pepper, diced1 Yukon gold potato, blanched and cut in small cubes2 cups baby spinach In a large bowl, whisk together the eggs, parsley, and salt and pepper.
2 small whole - wheat tortillas 2 tablespoons tomato sauce 1 teaspoon olive oil 3 chicken breakfast sausages 4 cups baby spinach 1/2 cup cherry tomatoes, roughly chopped 2 eggs 2 tablespoons
grated low - fat
cheddar cheese
Fresh chopped parsley for garnish
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet basil Pinch of red pepper flakes 10 ounces
cheddar cheese,
grated 5 - 6 small tomatoes on the vine
Fresh basil leaves for garnish
The sky is the limit in the toppings department: Smoky Slow Cooker Mexican Black Beans, sour cream, chopped lettuce, olives, guacamole, tortilla chips,
fresh cilantro, pickled jalapeno slices, shredded
cheddar or freshly
grated cotija cheese.
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)
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)
acorn squash, cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup
fresh corn kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2 cup chopped scallions a tiny pinch of freshly
grated nutmeg 1/4 teaspoon fine grain sea salt 1/3 cup
grated white
cheddar cheese
1 1/2 cups chopped
Fresh Broccoli, about 1 inch pieces 1 1/2 cups diced
Fresh Cauliflower, resembling rice 3/4 cup diced
Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2 cup
grated Mozzarella or
Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon
Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2 cup Gluten - Free Flour Mix or White Flour
Fresh Parsley and Lemon, for garnish
1 Small Yellow Onion 2 - 3 Tablespoons Minced Garlic 1 Large Bunch Of Chard Or Other Dark Leafy Green 8 Ounces Of
Grated Cheddar Cheese (about 2 1/2 cups) 1/2 Cup Chopped
Fresh Parsley
Crust: 2 eggs 2 cups raw
cheddar cheese 2 cups riced cauliflower (
grate the raw cauliflower on a cheese grater or in a food processor) 2 garlic cloves, minced 1/4 cup
fresh julienned basil Bake the crusts at 450 degrees for 12 - 15 minutes.
About Del Taco At Del Taco, all menu items taste better because they are made to order with
fresh ingredients including
cheddar cheese
grated from 40 - pound blocks, handmade pico de gallo salsa, lard - free beans slow - cooked from scratch, and marinated chicken grilled in the restaurant.
3 (12 - ounce) bottles wheat beer 2 cups white wine 2 cups sugar, divided One quarter
fresh lemon 4 cinnamon sticks 6 Bosc pears, peeled 1/2 cup heavy cream 2 tablespoons Cabot Unsalted Butter 3 ounces Cabot Seriously Sharp
Cheddar,
grated (about 3/4 cup) 1/2 cup shelled and skinned pistachio nuts, chopped Vanilla ice cream or Cabot Whipped Cream
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 Tbsp olive oil 6 oz sliced mushrooms 2 c chopped onions 3 ribs celery, chopped 1 bell pepper, chopped (optional) 10 oz baby spinach 12 oz wide egg noodles 3 cans (5 oz each) tuna, drained and flaked 3 Tbsp unsalted butter 1/4 c all - purpose flour 3 1/2 c 2 % or whole milk 2 Tbsp finely
grated Parmesan 2 Tbsp
fresh lemon juice 4 oz reduced - fat
Cheddar, shredded (1 c) 1 c
fresh whole wheat breadcrumbs, toasted
6 ounces Cabot Sharp
Cheddar or Cabot Garlic & Herb
Cheddar,
grated (about 1 1/2 cups) 1 1/2 cups
fresh bread crumbs (about 3 slices firm white bread) 2 tablespoons Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2 pounds dry - fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth
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
Rice noodles (wide flat ones, not skinny round ones — I use Thai Kitchen Stir - Fry Rice Noodles) 1 - 2 tablespoons butter / coconut oil 1 onion, diced 1 - 2 cloves garlic, minced 2 - 3 celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato, diced 1 - 2 teaspoons
fresh parsley, chopped (or about 1/2 teaspoon dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons cream 4 tablespoons parmesan cheese
Grated cheddar cheese
4 small parsnips, peeled and diced 2 tsp unsalted butter 1 tbsp
fresh parsley, chopped 2 oz (1/2 cup)
Cheddar cheese,
grated
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz)
grated (low salt if possible)
cheddar 2 tbsp chopped
fresh parsley
100g pumpkin, chopped coarsely 1 Tbsp water 1/4 cup (40g) corn kernels 1/4 tsp chilli flakes 1 clove garlic, crushed 25g
grated extra-light
cheddar 1 x 28g (17 cm) corn tortilla 1 x 28g (17 cm) corn tortilla 1/4 small red onion (25g), chopped finely 1/4 cup firmly packed
fresh coriander leaves 2 tsp lime juice