But added bacon and 3/4 c
grated white cheddar cheese.
We added some chopped chives to the batter, topped with
some grated white cheddar cheese, and added just a bit of maple syrup to keep it moist.
Then sprinkle each half with
grated white cheddar cheese and use the broiler to brown the cheese on top.
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
coconut oil 1 medium sweet potato, peeled and finely diced 1 cup tender greens, roughly chopped 1/3 cup
grated white cheddar cheese 4 extra large eggs sea salt and pepper
White - Cheddar Grits 2 1/2 cups milk 1/2 cup quick - cooking white grits 2 tbsp heavy cream 1/2 cup
grated white Cheddar Cheese
Not exact matches
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
-- 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
1 cup dry quinoa 1 15 ounce can black beans, drained and rinsed 1 15 ounce can
white beans, drained and rinsed 1 sweet potato,
grated (about 2 cups) 1 can Rotel, with juices 3/4 cup
grated cheddar cheese 1 tablespoon cumin 2 eggs
flour 1 cup stock (chicken or beef, etc.) or milk or cream (I've used both homemade chicken broth and whole milk with success) 3/4 cup
grated cheese (Deb recommended Swiss, I've used Parmesan and Romano as well as Parmesan with
White Cheddar and both were delicious) 2 Tbsp.
Add the feta
cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the
white sauce, adding 1 1/4 cups
grated Cheddar as you go.
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.
1 onion, diced 1/2 cup butter 1/3 cup flour 3 cups milk 1 cup half - and - half 3 cups chicken broth 3 bunches of broccoli cut into florets 3 cups
grated cheese (I used
white cheddar) Salt and pepper
2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded
cheddar cheese (or other variety, if you prefer) 1/2 cup low - fat cottage
cheese 1 medium carrot, finely
grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including
white parts 1 / 2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water
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)
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.
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
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)
2 cups brown rice elbow pasta; 3/4 cup Greek yogurt; 3/4 cup pureed cauliflower (see Tip); 1 tablespoon extra virgin olive oil; 2 tablespoon ground chia seeds; 1 red pepper, diced; 1 zucchini,
grated; 2 tablespoons almond milk; 1/2 cup aged
white cheddar cheese, finely
grated
1 tbsp unsalted butter 1 tbsp flour pinch ground nutmeg pinch
white pepper (optional) 1/2 tbsp paprika 4 fl oz (1/2 cup) milk 4 oz (1 cup) Swiss
cheese or
Cheddar,
grated handful of spinach leaves, chopped 1/2 tbsp lemon juice (optional — citrus may cause a rash in some babies) 1
white fish fillet 1 tbsp
grated Parmesan
cheese
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
450g ready - rolled, all - butter shortcrust pastry Plain flour for dusting 1 egg
white 4 tsp Dijon mustard 1 tsp olive oil or butter 300g large, smoked bacon lardons 5 eggs 1 egg yolk 300g crème fraîche 150g mature
Cheddar cheese, coarsely
grated