1 cup white corn grits 1/4 cup chopped onion 4 cups water 2 tablespoons butter 1/4 cup half & half (I used fat free) 2 - 4
ounces cheese of your choice
Not exact matches
The recall affects 6 -
ounce packages
of Sausage, Egg, and Cheddar
Cheese on English Muffin breakfast sandwiches wrapped in clear plastic and labeled «Best Before: 07 - AUG - 2016.»
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)
Next add 4
ounces of low - fat cream
cheese and shred in about 1/2 cup
of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the
cheeses have melted, then turn off the heat
So my one cup
of chili, one
ounce of shredded cheddar
cheese and one
ounce of tortilla chips (plus Tabasco!)
Cream
Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
Cheese Frosting: 4
ounces full - fat brick - style cream
cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch
of Kosher or sea salt
A little cream
cheese (1
ounce) might help thicken it but that will add 2g
of carbs.
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.
Stir in about 8
ounces of cream
cheese and the juice from one lemon.
Finely chop 2
ounces of dill and put into a mixing bowl along with 8
ounces of cream
cheese, salt, and the juice from one lemon.
Add the chicken, remaining seasonings, sour cream, half
of the green enchilada sauce (so roughly 13 - 14
ounces) and 8
ounces of the shredded
cheese.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream
cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3
ounces white chocolate chips confectionery sugar to dust over top
of cake
5 - 7 slices whole grain bread, very thinly sliced 3
ounces goat
cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
And also how many
ounces each
of cream
cheese?
Ingredients: 4 large eggs, separated 1/2 teaspoon cream
of tartar 2
ounces low fat cream
cheese 1 teaspoon Italian herb seaso...
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.
A few
ounces of Goat
Cheese add a distinctive Tangy flavor to this Rich and Creamy Dessert Recipe, and a Crunchy Chocolate Cookie Crust and fruity Blackberry Topping take it to a whole new level!
Author: Reeni Recipe type: Side Dish Cuisine: American Serves: 6 servings Ingredients 12
ounces broccoli slaw 2
of your favorite apples, peeled and shredded [I like Gala] 1 cup shredded extra sharp cheddar
cheese 1/3 cup thinly...
Although I did adapt it to what I had on hand, and I reduced some
of the ingredients to make it healthier — I left out the oil and butter completely, and reduced the Swiss
cheese to just 2
ounces, used egg beaters instead
of eggs and only used 2 slices
of bacon.
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
Also how many
ounces of cream
cheese each if we need two packages?
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.
«An
ounce of cheese is six grams, a tablespoon
of almond butter has four to five grams and an egg has seven.
To make the cheesecake mixture, cream an 8 -
ounce brick
of softened cream
cheese with an egg yolk.
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
One easy way to pick a healthy snack is to have both protein and carb, e.g. one
ounce of cheese plus a small apple.
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.
To make the salad add 2 cups
of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4
ounces of goat
cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
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
But sometimes I make a slight change to lighten it up (using one cup
of ricotta
cheese to replace 8
ounces of the cream
cheese in my recipe).
I took 1/2 cup
of polenta and mixed it with fresh chopped spinach on the side, and topped it with 1/2 an
ounce of cheddar
cheese — my side dish was 6 smart points.
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 -
ounce can diced tomatoes — 14
ounces spaghetti sauce — 2
ounces (1/4
of 8 -
ounce package) cream
cheese — One 9 -
ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella
cheese — 2 tablespoons grated Parmesan
cheese
With an electric hand mixer or whisk, blend in 2
ounces of goat
cheese, thyme, and nutmeg.
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch
of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar
Cheese 1
Ounces Cream
Cheese (I use lite with fabulous results) Saute bacon in skillet.
This pumpkin mac and
cheese recipe is fairly simple to make: when preparing this dish, make sure to use exactly 14
ounces of whole grain elbow macaroni, as well as four slices
of your favorite center - cut bacon.
Instead I will most likely put 2 1/2
ounce to 3
of blue
cheese and rest cream.
With the batter already in my loaf pans, I softened 4
ounces of cream
cheese and stirred in a 1/2 cup brown sugar.
1 lb dry mayocoba beans 6 cups chicken stock 14
ounce can
of hearts
of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano
cheese
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20
ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
I used 1/4 c margarine, 12
ounces of LF cream
cheese, and 4
ounces of RF blue
cheese.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream
cheese 1 bunch
of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful
of Dijon mustard 1/4 cup capers 8
ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
Once the sauce comes to a simmer, stir in 6
ounces each
of the Gruyere and cheddar
cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful.
Serves: 4 Nutrition: 432 calories, 24.1 g fat (4.9 g saturated fat), 734 mg sodium, 28 g carbs, 2.5 g fiber, 10g sugars, 24.6 g protein (calculated with 2
ounces of feta
cheese)
2
ounces red pepper, 1/2
ounce of cheese and fresh fruit on the side.
Because its a meat only chili, I added 1/2 cup black beans, 1/2
of a zucchini, 1/4 cup chopped red pepper and 1/2
ounce of cheese.
1 15 -
ounce can
of white cannelini or navy beans, drained and rinsed 1 small jar roasted red peppers, or about 1 cup, drained 3
ounces cream
cheese, softened 1 clove garlic, minced Juice from half a lemon Salt and pepper to taste
1 1/2 cups organic pecan halves 10
ounces graham crackers 2 earth balance sticks 3 packages
of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2 cup arrowroot 14
ounces vegan cream
cheese (Tofutti) 1 tablespoon guar gum 4 cans
of organic canned pumpkin
1 1/4 cups elbow noodles Salt 2.5
ounces extra-sharp cheddar
cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5
ounces) extra-sharp cheddar
cheese, grated
3/4 pound (1 quart) strawberries, chopped 8
ounces softened cream
cheese 3/4 cup sugar 1 cup milk 1 tablespoon fresh lemon juice Pinch
of salt 1/2 cup heavy cream