Sentences with phrase «sharp cheddar in»

I used a little shredded sharp cheddar in place of the cottage cheese and just used salt and pepper to season.

I used regular sharp cheddar, not white (I had a ton of regular sharp cheddar in the fridge just waiting for a home) and it was fine and didn't even look weird.

The flavor of the Hollandaise sauce combines wonderfully with the Canadian bacon and Cabot Seriously Sharp Cheddar in the grilled cheese.

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 seconds.

Not exact matches

I suggest Monterey Jack, sharp orange cheddar, and a bit of raclette cheese in your next grilled cheese sandwich.

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.

Store in the refrigerator and, when ready to bake, fill eight ramekins and sprinkle grated Cabot Sharp Light Cheddar evenly over the filling in each ramekin.

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.

I haven't had a problem with the brand of sharp white cheddar that I've used in the past, but consider this when buying your 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 coloIn 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 coloin 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.

I used a brand I found in the freezer section of my grocery, then topped the baked fries with shredded sharp cheddar cheese and spooned the pulled pork over the top.

I mixed in some black beans and a sharp cheddar, but if you have pepper jack on hand or tossed in some feta, you could jazz it up a little more.

Bacon, Apple & Cheddar Broccoli Slaw Print Prep time 10 mins Total time 10 mins A cool, crunchy broccoli slaw with a ton of flavor from juicy apples, sharp cheddar cheese, crispy bacon and red onion dressed in a tangy honey mCheddar Broccoli Slaw Print Prep time 10 mins Total time 10 mins A cool, crunchy broccoli slaw with a ton of flavor from juicy apples, sharp cheddar cheese, crispy bacon and red onion dressed in a tangy honey mcheddar cheese, crispy bacon and red onion dressed in a tangy honey mustard.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

Next, stir in Cabot Sharp Cheddar cheese (or Cabot Orne Meadows Cheddar cheese), spinach, red bell pepper, and prosciutto.

In order to make the muffins, you'll need 16 ounces of macaroni elbows, 16 ounces of Cabot Extra Sharp Cheddar, one cup of Panko breadcrumbs or cornbread, Cabot Salted Butter, all - purpose flour, and hot milk.

-LSB-...] in it — King Arthur Unbleached All Purpose Flour and Cabot Seriously Sharp Cheddar.

Used Healthy Request Cream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar cheese.

* Optional Add - ins: Just like the beans, this a blank canvas that's great by itself but also with some additions, try about a cup of sharp cheddar, a minced jalapeno, some green onions, or some chorizo.

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.

Even in my own kitchen, sometimes the sharp cheddar takes 48 hours and sometimes it takes 96 before it's ready.

In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.

I definitely like baked mac & cheese the best, and I use sharp cheddar, Gruyere, and Fontina in mine.

Beat egg whites in a large bowl until very foamy and add the cooled cauliflower mixture, Cabot Sharp Cheddar, scallions, and Tabasco, stirring to combine.

I used Cabot Creamery Seriously Sharp Cheddar Cheese, though they generously sent me quite a few options that would be equally delicious in this recipe.

Stir in 2 cups of grated sharp or extra sharp cheddar cheese.

It's an unapologetic homage to vibrant green veggies (in this case spinach and parsley), wrapped in silky sharp cheddar béchamel, tossed with elbow macaroni pasta.

A quick and simple biscuit recipe with garlic butter, sharp white cheddar and beer mixed in!

The sharp white cheddar doesn't overpower the pesto flavor, but gives the sauce a boost in tanginess and makes it feel more like a proper mac and cheese.

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.

You'll definitely be pleased with these potatoes, as they're completely smothered in tasty Cabot Sharp Cheddar, thyme and decadent Cabot Greek Yogurt.

INGREDIENTS 2 ramen packs (seasoning packets discarded) 4 slices bacon, chopped into 1 / 2 - in pieces 2 eggs 1 c. shredded sharp Cheddar 2 scallions, sliced Sriracha or other hot sauce (optional) 1 tsp.

Personally, I sneak a little white american in, but the bulk of the cheese I use is a combo of asadero and extra sharp white cheddar.

I usually put sharp cheddar cheese and some garlic powder in it, but I have a loaf rising right now with parmesean and garlic.

In medium saucepan combine 2 cans chicken - mushroom soup, 2 cups chicken / turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp.

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)

Sliced avocado (doused in lime juice to prevent browning, and add flavor) Shredded sharp white cheddar cheese Sour cream

I have a go - to pasta dish where I saute onions, garlic, and a couple other veggies (most often bell peppers and spinach) with some thyme and red pepper flakes, then add cooked pasta (my favorite shape is cavatappi) to the skillet, dump in a couple beaten eggs and some grated cheese (usually sharp cheddar), and stir it around to coat evenly until the egg is cooked and cheese is melted.

I had some skeptics at my table fearing it would be too sweet, but I really think the squash is a nice surprise in there, especially if you use a really sharp white cheddar as part of the base.

Heated through, and wrapped in a tortilla with sharp cheddar and a bunch of cilantro.

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!

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.

i will say that i took a few liberties with the spice / cheese mix (i used the parmesan but also added some sharp white cheddar, i used the flour and the scallions but since i don't like thyme i just used my penzey's fox point seasoning) and i baked it in my little 7 × 10 ″ ikea glass casserole dish because i don't have any cake / pie pans.

I have some Shelburne Farms sharp cheddar at home right now (I'm very lucky that my family in VT will send cheese to me in Chicago!)

I used regular Cabot Extra Sharp in the sauce, and on top, I sprinkled some of Cabot's Alpine Cheddar, which I LOVE because of its nutty quality.

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!).