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!)
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
And this also might totally be Texas chili blasphemy, but SoupAddict likes freshly
grated sharp cheddar cheese on her chili.
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.
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
Not exact matches
Grate some hard
sharp cheese like
Cheddar, Gruyere or Swiss.
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
-- 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 (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 —
Grated Pecorino Romano
CheeseCheese
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.
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...
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)
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
... 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.
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
Dragon Turds 12 fresh jalapeños 1 8 - ounce block cream
cheese, at room temperature 1/2 cup finely
grated sharp cheddar 1 tbsp.
2 dozen corn tortillas, cut into wedges vegetable oil for frying 3/4 cup refried beans 1/2 pound
sharp cheddar cheese,
grated 1/2 cup sour cream 4 or more jalapeño chiles, stems and seeds removed, sliced into thin rings
2 1/2 cups
grated Gruyère
cheese, or the
grated / shredded
cheese of your choice (
sharp cheddar, or a mixture of provolone and mozzarella are tasty)
Ingredients: 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 1/2 large red bell pepper, diced 1/2 large yellow bell pepper, diced 2 stalks celery, chopped 1 large onion, chopped 2 cloves garlic, minced 2 tablespoons all - purpose flour 2 cups chicken stock or canned low - salt chicken broth 3 tablespoons butter 3 tablespoons all - purpose flour 2 cups half and half 4 ounces Pepperjack
cheese, cubed 10 to 12 ounces
sharp white
cheddar cheese,
grated (that's 10 - 12 ounces before
grating.
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)
1/4 cup green onions, chopped 1 - 1 1/2 cups (15 ounce can) salmon or 2 cans tuna, drained and flaked 1 cup
sharp (
grated)
cheddar cheese 1 (3 oz.)
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
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)
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)
Optional: 1/2 cup
grated organic
sharp cheddar cheese or other flavorful
cheese like goat or Parmesan
2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1 1/2 cups milk 2 cups
sharp cheddar cheese,
grated Salt and pepper 1 tablespoon Dijon mustard 1 pound whole wheat pasta, cooked to al dente 1 head cauliflower, cut into florets and steamed until almost tender, 6 - 7 minutes
1/2 cup unsalted butter 1/2 cup milk 2 cup regular grits 8 ounces
grated,
sharp white
cheddar cheese 4 large eggs, beaten 16 ounces
cheddar cheese, cubed 1 teaspoon salt 1/4 teaspoon garlic powder 6 cups chicken broth 1/4 teaspoon pepper