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).
--
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 (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 — Grated Pecorino Romano
CheeseCheese
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
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
Then I balanced the texture with a lacy
cheese topping by pan-frying
slices of
sharp Cheddar cheese.
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.
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)
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
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)
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!
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
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).
4 Yukon gold potatoes, peeled and
sliced 3 - 4 c. chicken stock 1 garlic clove 1 c.
sharp Cheddar cheese, shredded 1/4 c. chopped fresh cilantro 4 oz.
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
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.
Serving suggestions: avocado
slices, salsa, hot sauce (pretty much a given with any hash), shredded pepper jack or
sharp cheddar cheese, sour cream or Greek yogurt, and of course, plenty of buttered toast.
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
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)
8
Slices of Toasting Bread 4
Slices of Bacon 5 Oz of Shaved Turkey (or leftover Thanksgiving Turkey) 1 Apple, Chopped Thin 4 Decent Sized
Slices of
Cheese (I used a
sharp cheddar) 3 Tbsp of Butter
ground turkey breast or thigh salt and freshly ground black pepper extra virgin olive oil 4 thick
slices red onion 1 large red bell pepper, quartered 4
slices sharp white
cheddar cheese (I used smoked
cheddar) 4 whole wheat burger buns arugula or spring mix
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.
Spread 2 tablespoons of whipped cream
cheese OR place 1
slice of
sharp white
cheddar cheese on top of 1 piece of sour dough toast.
1 tablespoon olive oil 1 sweet red pepper, chopped 1 cup red cabbage, thinly
sliced 1 1/2 cup whole kernel corn 1 1/2 cup black beans 1/4 cup cilantro, chopped 1 lime, juiced 1 teaspoon minced garlic 4 medium sweet potatoes, baked and cooled 1/4 cup
sharp cheddar cheese, shredded (optional) Salt and pepper
I enjoy cottage
cheese, 15 almonds with a string
cheese, apples and a
slice of
sharp cheddar, Greek yogurt, or 2 hard boiled eggs and find them very satisfying.
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.