If using one can of the green chiles add half a chile to the middle of a tortilla and top with a couple
of tablespoons of the cheese and onion mixture.
Repeat the layers three more times, but withhold a couple
of tablespoons of cheese to the side.
Not exact matches
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2
tablespoons olive oil 3
tablespoon freshly squeezed lemon juice 3 - 4
tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch
of salt
2 packages
of plain Tofutti cream
cheese fat from 1 can full - fat unsweetened Thai coconut milk 3
tablespoons honey 1 teaspoon vanilla extract generous squeeze
of lemon juice
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar
cheese 1.5 cups milk (add more for a thinner soup)
At about 20 calories per
Tablespoon, this versatile nutritional additive (with its abovementioned «
cheese - like» flavor) has a plethora
of culinary applications.
Sprinkle the
cheese with 1/2
tablespoon of thyme, and transfer to the platter
of greens.
Fill each round with a
tablespoon of the cream
cheese mixture.
Once the bread is cool, spread each slice with about 1
tablespoon of cheese.
The filling is a mixture
of lean ground beef and refried beans — each taco got about 2 - 3
tablespoons of filing, then half a slice
of American
cheese and some taco sauce.
Fill each date with about a
tablespoon of cheese mixture.
Meanwhile, in a medium mixing bowl, combine the chilled tortellini with the celery, red pepper, black olives, cucumber, salad dressing and 1
tablespoon of the blue
cheese crumbles.
On top
of the olive salad add two ounces
of fresh mozzarella
cheese, then 2 - 3 slices
of eggplant, two ounces
of provolone, 2 - 3 more slices
of eggplant, and finally, another 2
tablespoons of the olive salad.
Never mind that he had a full lunch in front
of him and I had two
tablespoons of cheese dip.
Add 2
tablespoons olive oil, 2
tablespoons parmesan
cheese and a pinch
of salt and pepper.
Such a great way to use those last
tablespoons of jams that gather in my fridge, pretty much like the ends
of different
cheeses...
Once golden remove toast and spread each piece with 1 - 2
Tablespoons of ricotta
cheese.
Ingredients - Leftover ham - Slices
of crusty bread -1 / 2 pound sliced Swiss
cheese, preferably Gruyère -2
tablespoons dijon mustard -1 / 4 cup apricot preserves
Add in the remaining two
tablespoons of butter and the Parmesan
cheese and stir until well combined.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1
tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat
cheese, crumbled
* 1
tablespoon olive oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan
cheese for serving - optional
Burgers -1 pound
of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a
tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack
cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 2
tablespoons sugar 4
tablespoons butter melted 2 (8 ounce) boxes
of cream
cheese softened 1/4 cup plus 2
tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4 cups chocolate chips 15 Andes mints coarsely chopped.
For the middle (
cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2
tablespoons plus 2 teaspoons coconut oil 2
tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
Ingredients -3
tablespoons of butter -5 cups
of thinly sliced onions -1
tablespoon of sugar -1
tablespoon of balsamic vinegar -3 garlic cloves, minced -1
tablespoon, chopped fresh thyme leaves -3
tablespoons all - purpose flour -1 cup
of porter, stout, or any dark beer that you have -6 cups
of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts
of grated parmesan and Swiss
cheese.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1
tablespoon of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan
cheese, finely grated
2 anchovy fillets 1 garlic clove, finely minced 2
tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2
tablespoons Dijon mustard 1
tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts
of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan
cheese 12 ounces grilled or baked chicken breast, sliced
Stuff each chicken breast with about 2 slices
of Prosciutto, 5 asparagus stalks, and a
tablespoon on fresh parmesan
cheese.
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream
cheese — softened 3 — 4
tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
Top chicken breast with sun dried tomato paste and another
tablespoon of grated parmesan
cheese.
«An ounce
of cheese is six grams, a
tablespoon of almond butter has four to five grams and an egg has seven.
Shape 1
tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking.
1
tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella
cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches
of dried thyme 2 strips bacon, crumbled salt and pepper, to taste
2
tablespoons olive oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g
of self - raising flour 2) 150g
of butter, cut into small cubes 3) 3 eggs, beaten 4) 3
tablespoons of milk 5) 1
tablespoon of salt 6) 200g
of cheese in slices, cut into small squares 7) 200g
of ham in slices, cut into small squares 8) 300g
of cream
cheese 9) 1 cup
of chopped fresh chives
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
2 tortillas (your choice: wheat, brown rice, flour) 1/2 cup hummus 3
tablespoons whole grain mustard 1 cup spinach or your favorite greens 1/3
of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2 cup shredded carrots 1/4 cup feta
cheese 2
tablespoons cilantro, rough chopped
Place about a half
tablespoon of the onions and one cube
of cheese in the center
of the patty and wrap the meatball around the onions and
cheese, sealing as best you can.
Place a
tablespoon of cranberry mixture on top
of cream
cheese.
Basil and parmesan madeleines 8
tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream
of tartar 2
tablespoons sugar 1 cup grated parmesan
cheese, plus more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
Stuff each jalapeño half with 1
tablespoon of cheese mixture.
In a medium bowl beat together the cream
cheese, sour cream, 2
tablespoon sugar, vanilla extract and lemon zest, scraping down the sides
of the bowl as needed.
Remove the beans and parchment paper and then layer the partly cooked pie crust with the
cheese, bacon and the spinach and leek mixture, reserving 1
tablespoon or so
of each ingredient.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream
cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
For filling 8 ounces mascarpone
cheese 1/2 cup 2 % vanilla yogurt 2-1/2
tablespoons confectioners» sugar Zest
of half a lemon
1) 2 cans
of sweet corn (or 1 can
of sweet corn and 1 can
of creamy corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1 cup
of milk cream 5) 1 cup
of cream
cheese 6) 4 eggs, beaten 7) Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4
tablespoons of sugar
Pipe a border
of cream
cheese frosting around the first layer, then spread 2
tablespoons of apricot jam in the center.
3 strips
of bacon 6 medium shrimp 1/4 cup
of cheddar
cheese 1/2 cup seasoned bread crumbs 1 large clove
of garlic, chopped 1
Tablespoon of grated Parmesan
cheese 1
Tablespoon of melted butter
To fill a burger, I put a spoonful
of the cream
cheese filling (about a
tablespoon works well) in the center
of one patty.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1
tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan
cheese for serving