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
3/4 cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast) 2
slices sharp cheddar cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and pepper, to taste.
Worcestershire sauce 4
slices sharp cheddar cheese 4 toasted buns
4 slices of your favorite Sandwich Bread 6 ounces of
sliced Sharp Cheddar Cheese 3 tablespoons Butter 1 cup of Chili
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)
Not exact matches
Cut up 12
slices of
sharp cheddar cheese (the real stuff).
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 tablespoon sesame oil 1 tablespoon Sriracha 1 tablespoon soy sauce 1 pound ground beef 2 ounces Cabot Extra
Sharp Cheddar,
sliced or Extra
Sharp Cracker Cuts 2 tablespoons Cabot Plain Lowfat Greek Yogurt 1/2 teaspoon soy sauce 1 tablespoon Sriracha 2 burger buns 1/4 cup mild kimchi
--
Sliced Provolone cheese (I like Sargento or Boar's Head)--
Sliced or shredded mozzarella (Some mozzarella cheeses, especially the shredded version don't have a lot of flavor)-- Shredded
Sharp Cheddar cheese — Grated Pecorino Romano Cheese
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.
Sprinkle 12 ounces of shredded Cabot Vermont
Sharp Cheddar over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2 of a small red onion (thinly
sliced).
14 ounces whole grain elbow macaroni 4
slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine
Cheddar, Cabot Extra
Sharp Cheddar, Cabot
Sharp Cheddar or Cabot New York Extra
Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak
Cheddar, Cabot Extra
Sharp Cheddar, Cabot
Sharp Cheddar or Cabot New York Extra
Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
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
Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly
sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot
Sharp Cheddar, grated (about 1/2 cup)
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont
Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly
sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
Salad: 1 medium cabbage, cored and thinly
sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium carrots, peeled and coarsely grated (about 2 1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra
Sharp Cheddar, grated (about 1 cup) 1/2 cup chopped toasted walnuts
2 thick
slices Canadian bacon 2 tablespoons Cabot Salted Butter 2 English muffins, halved 8 ounces Cabot Seriously
Sharp Cheddar, shredded (about 2 cups) 2 eggs Salt and Pepper Tabasco sauce
2 thick
slices Canadian bacon2 tablespoons Cabot Salted Butter2 English muffins, halved8 ounces Cabot Seriously
Sharp Cheddar, shredded (about 2 cups) 2 eggsSalt and PepperTabasco sauce
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
2 medium size apples 12
slices Cabot Seriously
Sharp Cheddar Cracker Cuts 2 tablespoons honey 1/4 cup riced broccoli *
Next time, I'll
slice avocado on top and grate some
sharp cheddar.
1 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5 tomatoes,
sliced 1/4 cup fresh basil, chopped (feel free to add more if you're a basil lover) 2 cups shredded
sharp cheddar cheese 1/2 cup shredded parmesan cheese 3/4 cup light mayonnaise 1 - 2 large garlic cloves, minced Salt and pepper, to taste
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.
Then I balanced the texture with a lacy cheese topping by pan-frying
slices of
sharp Cheddar cheese.
4
slices whole - wheat sour dough 4 teaspoons Cabot Unsalted Butter, softened 2 tablespoons pesto 3 ounces thinly
sliced Cabot
Sharp Cheddar 1 1/2 cups clean baby arugula
To make this pesto grilled cheese, you'll need: whole wheat sourdough bread, Cabot Unsalted Butter (softened), pesto (store bought or homemade), Cabot
Sharp Cheddar (thinly
sliced) and baby arugula.
I used real butter and
sharp cheddar, and also added
sliced avocado.
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.
Lean sirloin hamburger (1/3 -1 / 2 pkg) 2 shallots chopped
Sliced red and yellow pepper Homemade barbeque sauce (recipe on future post) Buffalo wing hot sauce Shredded mozzarella and
sharp cheddar cheese
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)
My family's favorite flavor is garlic and
cheddar (just 4 cloves of
sliced garlic and 1 cup
sharp cheddar), it goes nicely with chicken soup.
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
8
slices firm bread 2 teaspoons Dijon mustard 4
slices mild ham or smoked turkey breast 8 ounces Cabot Mild
Cheddar, Cabot
Sharp Cheddar or Cabot Extra
Sharp Cheddar,
sliced 2 large eggs 1/3 cup milk 1 tablespoon Cabot Salted Butter
1 tablespoon Cabot Salted Butter 4
slices whole wheat bread 4 ounces Cabot Seriously
Sharp Cheddar,
sliced 1 Granny Smith Apple, peeled, cored and
sliced very thin 1 cup lightly packed fresh spinach or arugula
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)
Fresh thyme, thinly
sliced garlic cloves, milk (or cream), salt and pepper blend with grated Cabot
Sharp Cheddar to deliver an extraordinary flavor that everyone will love.
3 - 4 Ounces Thin
Sliced Turkey Breast 3 - 4 Ounces Thin
Sliced Ham 4 Ounces
Sharp Cheddar 2 Tablespoons Mayonaise 6 Fresh Thyme Sprigs 4
Slices Sourdough Bread (preferably from a country style round loaf) Strawberry Jam To Taste (or your favorite fruit preserve) 1 Teaspoon Powdered Sugar (optional)
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
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
My favorite go - to breakfast is a
slice of buttered toast with a piece of
sharp cheddar cheese and two eggs, sunny - side up on top!
With a smooth texture and slightly
sharp taste, our dairy - free
Cheddar Style
Slices can better any burger, sandwich or afternoon snack.
Worcestershire sauce 1 cup (4oz) Sargento ® Fancy Shredded
Sharp Cheddar Cheese 1 small onion, chopped.75 cup slivered almonds, chopped 6
slices bacon, cooked crisp, crumbled 1 loaf French bread, cut into.5 - inch
slices
I loaded
slices of rosemary bread with a thick coating of Herby Avocado Hummus,
sliced cukes and radishes,
sharp cheddar, and honey mustard.
ingredients TRIPLE MEAT BREAKFAST BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7
slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly
sliced) 2 cups fresh
sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper
Ingredients 1 1/3 pounds good - quality ground beef (85 percent lean) 1 tablespoon whole grain mustard 1 teaspoon Worcestershire sauce 1 1/2 tablespoons olive oil 3/4 teaspoon salt freshly ground black pepper 1 large red onion, trimmed and cut into 1 / 2 - inch thick
slices 4 burger buns, preferable brioche buns — but use whatever you like, halved 4 thick
slices sharp white
cheddar Condiments: mayo, mustard, ketchup,
sliced pickles
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
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
Important to me is some form of salty cheese (Cotija, feta,
sharp aged
cheddar, or aged jack are all good), something spicy (I like thinly
sliced jalapeños), and some onions (minced white onion is traditional but I like
sliced scallions too).