It makes a perfect lunch or light dinner size for us, especially when served with some crusty bread and
sharp cheddar cheese for sandwich dipping!
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
Not exact matches
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.
Finally sprinkle the
sharp, shredded
Cheddar cheese over the sauce, reserving some
for the top.
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
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.
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...
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
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
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
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
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)
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)
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.
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
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
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
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.
For some reason these cracker bites are simply phenomenal — the combination of smooth creamy hummus or white bean dip + crunchy refreshing cucumbers and
sharp cheddar cheese (or vegan
cheddar) complement each other magically.
The fun part of serving chili
for me is the garnish, and I often use guacamole cream, fat free Greek yogurt, shredded
sharp Cheddar cheese, or diced green onions.
Westminster
Sharp» is an aged
Cheddar cheese matured
for at least 12 months which delivers a mouth - watering, strong and full flavour on the palate.
It's got a spicy oil based sauce, savory cider caramelized onions, super thin slices of apple
for sweetness, tons of
sharp cheddar, blue
cheese, roasted butternut and bacon (of course feel free to lose the bacon and keep this a vegetarian pizza if needed) to tie it all together.
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)
We like to use a combination of
cheeses,
for maximum meltability, but don't skimp on the
sharp white
cheddar
My Pimiento
Cheese recipe calls
for minced serrano peppers in addition to the requisite extra
sharp cheddar, mayonnaise, and sweet pimientos.
Additional Ingredients
for Serving: Cabot Seriously
Sharp Cheddar and / or Cabot Monterey Jack
Cheese Cabot Sour Cream hot sauce chopped green onions fresh cilantro ripe avocado slices or chunks
On pizza (skipping the sauce, adding sliced tomatoes and mozzarella
cheese), pasta (I love it with spinach pasta and sauteed veggies), toast (grilled bread with
sharp cheddar cheese, yum) and as a dipping sauce
for those brave of taste buds.
You can usually use less
cheese if you choose one with a stronger flavor (
sharp cheddar instead of mild,
for example).
This has been a hard one
for me to figure out because I would get gas / bloating and other unpleasant symptoms from
sharp cheddar cheese and none from goat milk
cheddar cheese.
1/2 cup Frank's Red Hot Buffalo Wing Sauce (plus extra
for serving) 3/4 cup grated
sharp cheddar cheese 3/4 cup grated provolone
cheese (Gouda is also great!)
Go
for an ounce of whole, real
cheeses like feta, fresh mozzarella, or organic
sharp cheddar.
Chef John's recipe
for gougeres, French
cheese puffs, are made with
sharp Cheddar cheese and are as easy to make as they are delicious.
For the Breakfast Roll - Ups I made in these photos, I put two thin slices of
sharp cheddar cheese in the middle of the tortilla.