Once they're almost done, remove from the heat and add
in grated cheddar or jack cheese.
Which by the way makes great muffins... decreased the sugar and folded
in grated cheddar and made cheesy bread!
Remove from the heat, and add
in grated cheddar cheese.
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.
- Toss
grated cheddar or Pepper Jack with remaining 2 tbsp Parmesan
in a small bowl.
Top with some remaining caramelized onions
in the center, surrounded with fresh cilantro surrounded by
grated cheddar cheese.
Add
in the freshly
grated cheddar cheese and whisk until completely melted and the mixture is smooth.
1/2 to 1 cup of another cheese,
grated or crumbled (Our favorite
in this is feta, though it's also delicious with
cheddar, monterey jack, etc..
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)
Jackson and I also worked together to whip up some quick - pickled jalapeños, a must - have condiment
in our house (also, if you try this recipe you'll never buy them again), and
grated a big chunk of
cheddar cheese.
3 Make the filling:
In a large bowl mix the cooked quinoa, drained black beans, 2 cups of the
grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.
Let the chili simmer for an hour or so, then serve it up on its own or
in one of the traditional Cincinnati - style serving suggestions (the «ways» they call»em) with the chili poured over spaghetti noodles, topped with
grated Cheddar cheese and other good stuff:
Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup
grated cheddar cheese (or more) Instructions
In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa.
At serving time, pop the casserole out of the container, place
in an oven - proof casserole dish, top with the
grated cheddar, and bake at 375 for 45 - 60 minutes, till hot and bubbly throughout.
Stir
in 2 cups of
grated sharp or extra sharp
cheddar cheese.
Take a deep baking glass dish, put the macaroni mixture
in it, and sprinkle
grated cheddar cheese on top with crushed red chili and oregano.
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.
Then add the
grated cheddar cheese, one cup at a time, stirring until the cheese is melted and incorporated
in the mixture before adding the next cup.
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.
In your food processor with the blade attachment add the
grated cheddar, almond flour, nutritional yeast and salt.
Prep all salad ingredients and place
in large bowl: chopped lettuce, ground turkey, diced tomato, cubed avocado,
grated cheddar cheese, kidney beans, chopped cilantro, chopped red onion, and corn chips.
I «accidentally»
grated an extra 1/2 of the sharp
cheddar and put that
in.
Canned vegetarian refried beans (thinned with a little water if need be), thinly shredded lettuce and sliced tomatoes, and black olives
in a wrap; optional, add
grated Cheddar - style nondairy cheese and / or salsa.
reduced - fat
cheddar cheese,
grated Instructions:
In a two quart saucepan, heat olive oil over medium high heat until hot.
Put a handful of
grated cheddar in each muffin tin.
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.
I also added
grated pecorino, aged
cheddar cheese (
in small cubes) and Spanish green olives instead of the filling recommended
in the recipe.
We also frequently add some crumbly, salty cotija or
grated jack or
cheddar cheese to this, but we were out (and I didn't want to make an extra trip to the store) so I went dairy - free this time, for a veggie - packed, clean - eating meal
in a bowl.
Last, I briefly sauteed my veggies, then lined them
in a dish and baked them at 400 until they were crisp, when I took them out I poured the sauce on top and served them over rigatoni noodles, with
grated aged white
cheddar on top and parmesan.
In another medium bowl, whisk together the
grated apple (without the lemon juice), white
cheddar, golden syrup, vegetable oil, eggs, and milk until combined.
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 peppe
in small cubes2 cups baby spinach
In a large bowl, whisk together the eggs, parsley, and salt and peppe
In a large bowl, whisk together the eggs, parsley, and salt and pepper.
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.
Strain off 3/4 of the liquid, transfer sprouts from pot to oven safe dish, place
in a single layer and cover with
grated cheddar cheese.
Chicken breast fillet pieces mixed with a delicious Tikka sauce, sweetcorn, onion,
grated cheddar cheese and spices, and wrapped
in a flour tortilla.
Follow Your Heart's Vegan Gourmet is soy - based and comes
in cheddar, mozzarella, Monterey Jack, and nacho - style blocks; for recipes that call for
grated cheese, the
grating is Do - It - Yourself, and you can do so
in a food processor or by hand.
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
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
Marinade: 2 green bell peppers, seeded and cut into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki sauce 1/3 cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut
in slices 12 bacon squares 4 ounces Cabot Jalapeño Light
Cheddar,
grated (about 1 cup) 1/2 cup
grated Cabot Muenster
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.
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL
grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes
in a 350 ° f (180 ° c) oven.
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?
4 large (12 - to 14 - ounce each) sweet onions, peeled 3 tablespoons unsalted butter 4 strips artisanal bacon, cut crosswise into 1 / 4 - inch silvers 4 jalapeño peppers, seeded and diced (for spicier onions, leave the seeds
in) 1/2 cup barbecue sauce (use your favorite) 1/2 cup
grated cheddar or pepper jack cheese (optional)
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.
Whatever
cheddar you use, buy it
in brick or block form and
grate it yourself; that pre-grated stuff just ain't right.
Combine
grated Cabot Sharp
Cheddar (or Cabot Garlic & Herb
Cheddar) and bread crumbs
in a bowl and set aside.
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
Mix well, and then stir
in cauliflower puree,
grated zucchini and red pepper and
cheddar cheese (reserving a little for topping).