Top the mini-burgers with
sharp cheddar for a classic snack on game day.
Substituted
sharp cheddar for provolone, a small yellow onion for the red onion, and gluten - free toast for the roll.
I did increase the amount of bechamel and sub'd 8oz vermont
sharp cheddar for the mozz, incorporating that into the bechamel off heat.
Vermont
sharp cheddar For the Dressing: 1/2 cup mayonnaise juice of 1/2 lemon 1/4 cup or so extra virgin olive oil salt / pepper to taste 1 garlic clove, minced 1 tsp.
Not exact matches
I substituted a blend of
sharp white
cheddar and deliciously smoky gouda
for traditional
cheddar, and used roasted hatch chiles instead of pimentos because «tis the season
for hatch chiles.
The
sharp cheddar cheese from Rumiano I used
for the recipe was delicious and I liked the fact that it had enough sharpness to stand up to all the ingredients in the cornbread and give it a really good cheesy savory taste.
Walk in the door after a long day of work or errands or running around with the kids or, heck, even Christmas shopping
for those of you that are more on - the - ball than I am, shred up the tender chicken, mix it back in with the onions and apples, pile all onto some toasted crusty bread and add
sharp cheddar cheese.
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 love garlic so I added three extra cloves, used sea salt instead of reg salt, and subbed in an ounce of mozzarella
for the
sharp cheddar.
For extra flavor, it's tossed with grated Cabot Seriously
Sharp Cheddar.
Finally sprinkle the
sharp, shredded
Cheddar cheese over the sauce, reserving some
for the top.
FOR THE BISCUIT CRUST 1 1/3 cups all - purpose flour 1 1/2 teaspoons double - acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/3 cup grated
sharp Cheddar 1 large egg 1/3 cup buttermilk
It's very similar to this Weight Watchers friendly version if you just substitute canned fat free evaporated milk
for the cream and less reduced fat cheese
for the
sharp cheddar...
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
For the eggs: 4 large eggs 1 tablespoon milk 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/4 cup grated
sharp cheddar cheese
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
Pear Bacon & Brie Grilled Cheese from Running to the Kitchen Pear Cranberry Crisp from Cookie & Kate Pear
Sharp Cheddar grilled Cheese from Oh My Veggies Pear Ginger Cinnamon Oat Smoothie from Mom on Timeout Easy Pear Butter from Gim me Some Oven Grilled Doughnut & Pear Sundae from Taste & Tell Pear Pomegranate Salsa from Gim me Some Oven Pear Muffins from The Law Student's Wife Pear Blue Cheese & Candied Pecan Salad from Table
for Two Poached Pears from The Perfect Pantry Spiced Pear Vodka from Noshon.It Pear Apple Chutney from The Tomato Tart Pear Walnut Salad with Pear Vinaigrette from Simply Scratch Cardamom Pear Hand Pies from an Edible Mosaic Caramelized Pear & Gorgonzola Pizza from Fifteen Spatulas
I used mild
cheddar and asiago, but next time with use parmesan
for it distinctively
sharper flavor.
I do believe that
sharp cheddar is the only way to go
for that super cheesy flavor, also!
For the real cheese buffs, we offer our Classic Vermont Sharp Cheddar in a 2 - pound Specialty Waxed Wheel, so you never have to feel guilty about going back for secon
For the real cheese buffs, we offer our Classic Vermont
Sharp Cheddar in a 2 - pound Specialty Waxed Wheel, so you never have to feel guilty about going back
for secon
for seconds.
For the salad, you'll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra
Sharp Cheddar (at least four ounces), and a half - cup of chopped toasted walnuts.
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more
for serving 1 heaping cup shredded
sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously
Sharp Cheddar, shredded Chopped fresh parsley or chives
for garnish, optional
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough
for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking
for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra
Sharp Cheddar or Cabot Seriously
Sharp Cheddar.
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro, chopped + extra
for garnish salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas
sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
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)
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded
sharp white
cheddar cheese 1 green onion, chopped,
for garnish • Simple Tomato - Cilantro Salad (recipe below)
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (
for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more
for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups
sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
veggies in the over
for 20 minutes @ 450 degrees and while the veggies are doing their thing I assemble ingredients — Corn tortillas, a nice
sharp white
cheddar, beans, etc. when the veggies are done I make layers of all the ingredients and bake at 450 till nice and bubbly.
I did add a few other things, I bought roisterer chicken to use
for the other recipe (chicken salad with grapes)
for my husband and decided to throw in some of the extra left over pieces, and then I added more
sharp cheddar on top before adding the ritz topping and oh my!
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 (option
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 (option
for serving (optional)
I used 4 oz of Cabot 50 % reduced fat
sharp cheddar which is 9 points
for all four servings.
I used the leftover wonton wrappers the next day and substituted the roast beef
for ham, the mozzarella
for sharp cheddar and the Au jus
for melted butter and brown sugar, and they were so delicious that my boyfriend ate nine in one sitting (I could only eat two bc they were so rich!).
It's full of recipes
for everything from cashew chèvre and
sharp cheddar to pumpkin cheesecake and tiramisu, with tons of recipes
for meals using the cheeses you've just made.
for serving (optional): chopped cilantro diced red or green onion sour cream or plain yogurt
sharp cheddar
Sharp cheddar cheese and fresh chives are packed into buttery scones
for the ultimate savory treat.
Cheese sauce notes: I used garlic chili pepper
cheddar for the sauce, but regular
sharp cheddar, pepperjack, or even monterey jack would work well.
2 dozen corn tortillas, cut into wedges vegetable oil
for frying 3/4 cup refried beans 1/2 pound
sharp cheddar cheese, grated 1/2 cup sour cream 4 or more jalapeño chiles, stems and seeds removed, sliced into thin rings
Fruits and veggies are probably the best vehicle
for me, but I'll never say no to some
sharp cheddar.
These homemade sausage balls are a healthy riff on the original — we add riced cauliflower
for moisture and a veggie boost, whole - wheat flour stands in
for prepared biscuit mix, and
sharp Cheddar adds flavor.
3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black pepper 2 cups leftover rice or wild - rice blend, cooked 1 cup finely chopped parcooked broccoli florets 2 scallions, finely chopped 3/4 cup coarsely grated
sharp cheddar Butter and olive oil,
for frying
I used Cabot
Sharp Cheddar which gave the mac and cheese a subtle flavor, and I think next time I might go
for the cheese you used
for a bolder flavor.
4 oz sour cream (
for day 7) 8 oz cream cheese 3 dozen eggs (or more) 8 oz package of string cheese 8 oz deli sliced
sharp cheddar cheese 1 lb butter 1 lb unsalted butter (if making bulletproof coffee) 4 oz mascarpone cheese (
for the fettuccini on day 5)
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
You just need three ingredients
for this healthy and satisfying snack: 1/2 cup of sweet apples like Pink Gala, Gala, or Pinata (diced), 3/4 ounce of Cabot
Sharp Cheddar (cubed), and 1 ounce (about 30) of unsalted almonds.
Savory
sharp cheddar, crisp bacon and sun - dried tomato pesto unite
for a sophisticated upgrade to your favorite childhood sandwich.
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)
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
Stuff tortillas with plenty of crispy bacon - fat - fried potatoes, fluffy scrambled eggs,
sharp cheddar and salsa
for a meal that will keep you full all day.
Cheez - It Duoz Caramel Popcorn &
Cheddar Cracker mixes popcorn and cheese crackers to create a sweet and salty flavour, while
Cheddar Jack Cracker &
Sharp Cheddar Pretzel combines cheese pretzels and crackers
for a real cheesy kick.