6 cups chicken broth 2 cups milk 8
ounces sharp cheddar cheese, shredded guar or xanthan to thicken 3 cups frozen chopped broccoli (optional)
12 wonton wrappers 1 ounce string cheese (about 1 snack size stick) 1
ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch squares 2 ounces brie cheese, cut widthwise into 3 pieces 1 fresh jalapeno, seeds removed and thinly sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the size of skillet used)
Not exact matches
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...
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.
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14
ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra
sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
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.
4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4
ounces shredded Cabot
Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded
Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28
ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15
ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded
sharp cheddar cheese, divided use • Sour cream, as optional garnish
baking soda 1/2 cup unsalted butter, cut into small cubes, chilled 4
ounces sharp white
cheddar cheese, shredded 8
ounces beer, I used a porter, any kind will do — just use a beer you like to drink!
1 3/4 cups all - purpose flour 1/4 -1 / 2 teaspoon ground cayenne pepper 1/4 teaspoon freshly - cracked black pepper 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8
ounces grated extra
sharp cheddar cheese 1 teaspoon prepared dijon mustard
4 cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8
ounces grated
cheddar cheese, we use cabot extra
sharp cus it clear states that it's lactose free
1 brioche bun 1 tablespoon butter, melted Oil 4
ounces ground beef (80 % lean, 20 % fat) 2 slices
sharp cheddar cheese 1 leaf butter lettuce 2 thin slices tomato
4 slices of your favorite Sandwich Bread 6
ounces of sliced
Sharp Cheddar Cheese 3 tablespoons Butter 1 cup of Chili
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 -
ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8
ounces uncooked medium pasta shells 1 (6.7 -
ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup
sharp white
Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 -
ounce can black beans, drained and rinsed 1 28 -
ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated
sharp cheddar cheese Freshly chopped cilantro for serving (optional)
I also think the three
cheese blend was another problem — since there are only 5
ounces of
cheese in the whole recipe, I think if I had used 75 % reduced fat Cabot
sharp cheddar the cheezy flavor would have been more pronounced.
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
Dragon Turds 12 fresh jalapeños 1 8 -
ounce block cream
cheese, at room temperature 1/2 cup finely grated
sharp cheddar 1 tbsp.
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.
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 -
ounces each) 2 cans
cheddar cheese soup (10.75 -
ounces each) 1 cup
Sharp cheddar cheese (grated) 1 cup Colby Jack
cheese (grated) 1 cup Monterey Jack
cheese (grated) 1 cup Mild
cheddar cheese (grated) 1 can evaporated milk (12 -
ounces) 1/2 cup jarred
cheese dip
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 -
ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups
sharp yellow
cheddar cheese (grated, 8 -
ounces) 2 1/2 cups fontina
cheese (grated, 8 -
ounces) 1 1/2 cups Parmigiano - Reggiano
cheese (freshly grated, 3 -
ounces, divided) 1 tablespoon fresh sage (finely chopped)
1/4 cup green onions, chopped 1 - 1 1/2 cups (15
ounce can) salmon or 2 cans tuna, drained and flaked 1 cup
sharp (grated)
cheddar cheese 1 (3 oz.)
4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2 white potatoes, skin left on, cubed, about 4 cups 1 small cauliflower, cut into florets, about 2 cups 1 tablespoon flour 3 cups vegetable stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2
ounces extra
sharp cheddar cheese, shredded
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
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5
ounce can diced tomatoes 2 cans (15
ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream,
sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne pepper 24
ounces vegetable stock 1 15 -
ounce can of black eyed peas (drained) 3
ounces medium
sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 -
ounce can diced tomatoes 1 1/4 cups grated
sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
Ingredients 12
ounces gluten - free uncooked elbow macaroni 8
ounces Monterey Jack
cheese, coarsely shredded 8
ounces extra
sharp white
Cheddar cheese, coarsely shredded 4
ounces American
cheese, cut into small pieces 1 1/2 cups whole milk 2 teaspoons Nielsen - Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 1/4 teaspoon organic garlic powder 1 teaspoon salt 1/2 teaspoon white pepper 2 tablespoons butter 2 tablespoons gluten - free all - purpose baking flour 1/2 cup crushed gluten - free pretzels 1/2 tablespoon butter (for pretzels)
1 (8 -
ounce) package cream
cheese, at room temperature 1/4 cup shredded Wisconsin
sharp cheddar cheese 2 tablespoons beer, preferably Schlitz or Spotted Cow 2 teaspoons hot sauce, preferably Wisconsin Badgers 1/4 teaspoon black pepper Pinch of salt 6 slices thick - sliced bacon 12 jalapeño chiles, seeded
1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4 cups water 4
ounces Cabot Cream
Cheese, cubed (about 1 cup) 1 cup whole milk 8
ounces Cabot Seriously
Sharp Cheddar, grated (about 2 cups) 8
ounces Cabot Monterey Jack, grated (about 2 cups)
* 1 tablespoon vegetable oil * 1 (16
ounce) package elbow macaroni * 9 tablespoons butter * 1/2 cup shredded Muenster
cheese * 1/2 cup shredded
Cheddar cheese * 1/2 cup shredded
sharp Cheddar cheese * 1/2 cup shredded Monterey Jack
cheese * 1 1/2 cups half - and - half * 8
ounces cubed processed
cheese food * 2 eggs, beaten * 1/4 teaspoon salt * 1/8 teaspoon ground black pepper
8
ounces ground turkey breast 1/4 cup chopped onion 1/3 cup chopped red bell pepper 1/3 cup chopped green bell pepper 1/2 teaspoon cumin 3/4 teaspoon chili powder 2 garlic cloves, minced 1/4 cup fire - roasted salsa (or salsa of choice) 1 can refrigerated pizza dough 3/4 cup shredded
sharp cheddar cheese 2 teaspoons olive oil
Go for an
ounce of whole, real
cheeses like feta, fresh mozzarella, or organic
sharp cheddar.
Macaroni &
Cheese w. White Bean Puree Ingredients 8 ounces uncooked elbow macaroni 2 1/2 cups shredded cheese (sharp cheddar, Parmesan, Monterey Jack Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
Cheese w. White Bean Puree Ingredients 8
ounces uncooked elbow macaroni 2 1/2 cups shredded
cheese (sharp cheddar, Parmesan, Monterey Jack Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
cheese (
sharp cheddar, Parmesan, Monterey Jack
Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
Cheese)-- reserve 1/2 cup of
cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LS
cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LSB-...]
1 pound medium shape pasta 3 tablespoons unsalted butter 3 tablespoons all purpose flour 1/2 cup apple cider 1 1/2 cups whole milk 2 cups shredded
sharp cheddar cheese 4
ounces cream
cheese, room temperature 3/4 cup pumpkin puree 1/4 teaspoon salt 1/4 teaspoon ground black pepper Garnish: 8
ounces bacon, cooked until crisp and crumbled Fresh sage, fried until crisp
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