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!)
Create your own quesadilla by using 2 flour tortillas, 1/2 cup
grated sharp cheddar and several thin slices of Granny Smith apples.
I do put
grated sharp cheddar cheese with the soup and milk.
This meatloaf is perfectly seasoned with a slightly sweet and yes, boldly spicy glaze that with the magic of the baking process caramelizes ~ and as if that's not enough to get you to the table on time, I added
some grated sharp cheddar cheese, inside too.
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups
grated sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
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
And this also might totally be Texas chili blasphemy, but SoupAddict likes freshly
grated sharp cheddar cheese on her chili.
Dragon Turds 12 fresh jalapeños 1 8 - ounce block cream cheese, at room temperature 1/2 cup finely
grated sharp cheddar 1 tbsp.
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.
Make Grits 1 1/2 cups grits or corn meal, white or yellow 3 cups chicken broth, low sodium 3 cups milk 4 tablespoons butter 1 cup
grated sharp cheddar (about 3 ounces) 3/4 cup grated parmesan
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)
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 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
FOR THE BISCUIT CRUST 1 1/3 cups all - purpose flour 1 1/2 teaspoons double - acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/3 cup
grated sharp Cheddar 1 large egg 1/3 cup buttermilk
Next time, I'll slice avocado on top and
grate some sharp cheddar.
Not exact matches
Store in the refrigerator and, when ready to bake, fill eight ramekins and sprinkle
grated Cabot
Sharp Light
Cheddar evenly over the filling in each ramekin.
For extra flavor, it's tossed with
grated Cabot Seriously
Sharp Cheddar.
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces 4 ounces Cabot
Sharp Cheddar,
grated (about 1 cup) 2 cups very cold lowfat (1 %) milk
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)
Add squash strands to the pan and sprinkle with 3/4 cup
grated Cabot Seriously
Sharp Cheddar and toss until combined.
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)
Grate some hard
sharp cheese like
Cheddar, Gruyere or Swiss.
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
-- Sliced Provolone cheese (I like Sargento or Boar's Head)-- Sliced or shredded mozzarella (Some mozzarella cheeses, especially the shredded version don't have a lot of flavor)-- Shredded
Sharp Cheddar cheese —
Grated Pecorino Romano Cheese
Pick up an 8 - ounce package of our Seriously
Sharp Shredded
Cheddar Cheese and start cooking up a storm without the added hassle of slicing and
grating.
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)
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
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more for serving 1 heaping cup shredded
sharp cheddar cheese 2 tablespoons
grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
1 cup black beans, drained and rinsed 7 ounces Romaine lettuce 1 cup diced tomatoes 4 ounces Cabot
Sharp Light
Cheddar,
grated (about 1 cup) 1/4 cup chile peppers 1/4 cups Cabot Light Sour Cream 1 cup salsa 40 corn tortilla chips, baked
Ingredients 16 large stuffing mushrooms, such as crimini 1 tablespoon olive oil 1 shallot, minced 1 clove garlic 4 cups spinach, loosely packed 1/4 cup cooked, chopped bacon 1/3 cup
sharp cheddar,
grated 1/2 cup tomato sauce (homemade or store - bought) 3/4 cup bread crumbs, divided olive oil
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)
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
Stir in 2 cups of
grated sharp or extra
sharp cheddar cheese.
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...)
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
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
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
... teeth are so
sharp; they can
grate anything from spices to
cheddar cheese to Parmesan cheese.
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)
I have a go - to pasta dish where I saute onions, garlic, and a couple other veggies (most often bell peppers and spinach) with some thyme and red pepper flakes, then add cooked pasta (my favorite shape is cavatappi) to the skillet, dump in a couple beaten eggs and some
grated cheese (usually
sharp cheddar), and stir it around to coat evenly until the egg is cooked and cheese is melted.
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.
salt 1/4 cup (1/2 stick) cold unsalted butter, cut into tiny pieces 3 cups
sharp Cheddar cheese,
grated 1/4 cup pickled jalapenos, drained and chopped (or more to taste) 2 cups sour cream