Sentences with phrase «freshly grated cheddar»

To serve with dinner, I set out some freshly grated cheddar cheese, avocado, sour cream, and crispy chips & salsa.

And because no bowl would be complete without it, I also had freshly grated cheddar cheese and sour cream.

Ingredients 16 oz box pasta, I used small shells 2 Tbsp butter 12 oz can evaporated milk 2 egg, beaten 1 tsp dry mustard powder 1/4 tsp red pepper optional 1/8 -1 / 4 tsp Black Pepper 2 cups freshly grated cheddar cheese * Salt to taste

Add in the freshly grated cheddar cheese and whisk until completely melted and the mixture is smooth.

Not exact matches

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

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

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

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

FOR CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni

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)

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

6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens

Serve with wholemeal spaghetti, freshly grated Parmesan or best - quality cheddar cheese.

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)

In medium saucepan combine 2 cans chicken - mushroom soup, 2 cups chicken / turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp.

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)

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.

And this also might totally be Texas chili blasphemy, but SoupAddict likes freshly grated sharp cheddar cheese on her chili.

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.

3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black pepper 2 cups leftover rice or wild - rice blend, cooked 1 cup finely chopped parcooked broccoli florets 2 scallions, finely chopped 3/4 cup coarsely grated sharp cheddar Butter and olive oil, for frying

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

ingredients GRILLED CELERY WITH CHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (toCHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (tocheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)

ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)

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 TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar cheese soup (10.75 - ounces each) 1 cup Sharp cheddar cheese (grated) 1 cup Colby Jack cheese (grated) 1 cup Monterey Jack cheese (grated) 1 cup Mild cheddar cheese (grated) 1 can evaporated milk (12 - ounces) 1/2 cup jarred cheese dip

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 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

ingredients BREAKFAST WAFFLE QUESADILLAS 12 strips bacon 2 tablespoons unsalted butter 1 dozen eggs (beaten) 2 cups cheddar (grated, divided) 6 (6 - inch) flour tortillas 6 (8 - inch) flour tortillas nonstick cooking spray Kosher salt and freshly ground pepper (to taste)

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

Food processors are also excellent for grating cheese; those bags of «shredded» mozzarella or cheddar bear very little resemblance to actual cheese, and if you / are / going to cook pasta, may I recommend a freshly grated romano or parmesan instead of salty but otherwise bland Kraft - in - the - green - shaker - can?

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)

frozen broccoli florets 6 large eggs 1/2 cup fat free half and half 1/8 tsp freshly grated nutmeg Ground pepper 3/4 cup (3 ounces) cheddar cheese Cooking spray

And, each order of our original cheddar fries are topped with freshly grated aged Wisconsin cheddar cheese over our hand - cut Idaho potato fries.

1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4 cups water 4 ounces Cabot Cream Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups) 8 ounces Cabot Monterey Jack, grated (about 2 cups)

Changes I made: I halved the recipe but still made it with a whole onion, used Aidelle's Pineapple Bacon chicken sausage links, and instead of cheddar cheese, lightly sprinkled with freshly grated Pecorino Romano cheese.

1 8oz pkg cream cheese, softened (I use light) 1/4 cup sour cream 1 cup finely grated cheddar cheese 1/4 cup freshly grated parmesan cheese 6 - 7 strips of bacon, cooked and crumbled 1/4 cup finely chopped green onions 1/2 tsp dried parsley 1/2 tsp garlic powder 1/4 tsp garlic salt 1/4 tsp black pepper pinch of cayenne pepper 1/2 cup finely chopped pecans Beat cream cheese till smooth.

1 tsp sugar 1/2 cup lukewarm water 1 tbsp active dry yeast 1/4 cup butter melted, cooled to lukewarm 2 eggs, lightly beaten 2 tbsp milk 1 tsp salt 1 tsp freshly ground black pepper 1 1/2 tsp cayenne pepper 1 cup old cheddar cheese, grated 2 1/2 cups (approx.)

INGREDIENTS: 5 medium potatoes, peeled and cubed; half a cauliflower, cut into florets; 100 ml long - life cream (I prefer mine lactose free); 1 cup grated cheddar cheese; knob of butter; sea salt and freshly ground pepper; olive oil; 2 red onions; sliced; few sprigs rosemary; 1 tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4 cup balsamic vinegar; 8 thick sausages (I like the organic lamb ones from Woolies).