Not exact matches
Using mozzarella in place
of the
cheddar creates a
milder flavor and is yummy when made into meatballs and tossed in with pasta and marinara sauce.
I used gruyere, parm, and
mild cheddar without spinach since I'm allergic: -LRB--LRB-(I had a lot
of leftover precooked quinoa so this was great!
In its most basic form, we have sharp
cheddar as the backbone, chosen for its cheesy bite and texture, then we add in onion and garlic for a savory punch, salt and pepper for seasoning, mayo for creaminess and spreadability, and
of course, pimento peppers for their
mild sweetness and a hint
of ruby color.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can
of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies,
mild, drained 2 green onions, sliced 1 cup shredded vegan
cheddar or Monterey Jack cheese, divided (I use So Delicious
cheddar - jack blend)
I used a
mild cheddar and Monterey Jack cheese mix, but you can use other types
of cheese as well.
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded
cheddar cheese, divided (I like to use a blend
of mild and half sharp
cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips
of your choice), crushed
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th
of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar
mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded
cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
Ingredients 3/4 cup uncooked quinoa 1 head cauliflower, separated into florets 4 tablespoons oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2 cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4 cup shredded Pepperjack or
mild cheddar cheese 3 eggs 1 1/2 teaspoon salt Burger buns
of your choice
My husband and I are vegetarians, so I used Morning Star Farms veggie crumbles instead
of hamburger; a leek instead
of green onions;
mild cheddar for the Monterey Jack; and turmeric instead
of cumin.
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
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a
milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a
milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice
of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp
Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
I like using
mild cheddar cheese so that it doesn't overpower the rest
of the soup, but you can certainly use sharp if you prefer.
Inspired by a classic ploughman's lunch, this pairing
of tangy, buttery, Welsh - style cheese (think
Cheddar, but
milder and creamier) and a puckering pickled chip is a working - class hero.
I opted for a
mild cheddar instead
of the traditional Swiss, and skipped the pickles simply because I don't like them.
One such favorite is the signature crab melt made with fresh crab,
mild Cheddar cheese, and a touch
of Old Bay.
8 oz block
of mild white cheese i.e. monterey,
cheddar, american, shredded (I recommend shredding yourself over pre
You can always make a
milder version by using 3/4 cup
of Hot Habanero
Cheddar and 3/4 cup of Seriously Sharp Cheddar instead of all hot habanero c
Cheddar and 3/4 cup
of Seriously Sharp
Cheddar instead of all hot habanero c
Cheddar instead
of all hot habanero
cheddarcheddar.
So many
of us get stuck in a
mild cheddar rut!
You can usually use less cheese if you choose one with a stronger flavor (sharp
cheddar instead
of mild, for example).
Next, sprinkle the base with grated cheese (mozarella is very
mild — for more flavour, use a mixture
of mozzarella and grated
Cheddar).
In this recipe for stuffed onions,
mild onion layers are filled with a tasty mushroom and
Cheddar cheese blend spiked with sage and a splash
of dry sherry.
I used Gruyere cheese because it is
milder than
cheddar and doesn't overpower the flavour
of the turkey.
Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely shredded
mild yellow and sharp white
Cheddar cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short
of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Crackers