Fill each cooked shell with about 1 1/2
tablespoons cheese mixture.
Fill 6 warmed tortillas with 2
tablespoons cheese mixture, roll up and lay evenly on bottom of dish.
Place about 1
tablespoon cheese mixture in the center of each pastry square.
Not exact matches
Fill each round with a
tablespoon of the cream
cheese mixture.
The filling is a
mixture of lean ground beef and refried beans — each taco got about 2 - 3
tablespoons of filing, then half a slice of American
cheese and some taco sauce.
Fill each date with about a
tablespoon of
cheese mixture.
Shape 1
tablespoon of
cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking.
Place a
tablespoon of cranberry
mixture on top of cream
cheese.
Stuff each jalapeño half with 1
tablespoon of
cheese mixture.
Remove the beans and parchment paper and then layer the partly cooked pie crust with the
cheese, bacon and the spinach and leek
mixture, reserving 1
tablespoon or so of each ingredient.
Using a rubber spatula, gently fold in the flour
mixture and the 1 cup
cheese, then fold in the remaining 6
tablespoons butter *.
Drop
tablespoons of the cranberry
mixture over the cream
cheese mixture and carefully swirl it with a knife.
In a large mixing bowl, combine cooked sausage
mixture with dried cranberries or tart cherries, ricotta, mozzarella
cheese, 1 beaten egg and 1
tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling.
Add lemon juice, Parmesan
cheese, fresh ground pepper and 1
tablespoon olive oil to pasta
mixture and gently toss to combine.
Divide
mixture evenly among potato skins, top with optional 1
tablespoon shredded
cheese, and bake for 15 minutes.
Mix the cooked garlic and sprout
mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan
cheese, 1
tablespoon of dried thyme, 1
tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage.
For each serving, add 1
tablespoon of softened 1 / 3 - less - fat cream
cheese to fruit
mixture before blending (try it with blueberries or strawberries).
If you want to thicken the sauce, squeeze the zucchini noodles using a
cheese cloth before adding it to the sauce, or whisk one
tablespoon cornstarch with one
tablespoon milk and add the
mixture to the boiling sauce or simply add more
cheese to the dish.
Add a generous 1/3 cup meat
mixture and 3
tablespoons shredded cheddar
cheese to each tortilla.
Spoon 1
tablespoon of cream
cheese mixture on top of the batter in each muffin cup.
Combine remaining 1
tablespoon oil, breadcrumbs, oregano, and
cheese in a bowl; sprinkle over squash
mixture.
Sprinkle 1 Tbsp of
cheese on the tortilla; spread 1/8 of the chicken / veggie
mixture on top; sprinkle another
tablespoon of
cheese; top with a second tortilla.
Top each tortilla with 1/3 cup rice, 1/3 cup zucchini
mixture, and 2
tablespoons cheese.
Place pasta
mixture in individual heated pasta bowls; top each serving with 1
tablespoon ricotta
cheese.
Spoon one
tablespoon tomato puree into each mushroom, then spoon the spinach ricotta
mixture, again one
tablespoon tomato puree and finally top the mushrooms with mozzarella
cheese.
Add a few
tablespoons of the sausage and veggie
mixture, and top with some of the additional parmesan and provolone
cheeses.
Top with chicken
mixture and 2 more
tablespoons cheese.
In each of 6 parfait glasses, spoon 1/4 cup pumpkin pudding; top each with 6
tablespoons cream
cheese mousse
mixture.
Spread 1
tablespoon of the
cheese mixture into the middle of each jalapeno half.
Immediately add 2
tablespoons blue
cheese mixture; stir until butter is melted.
Layer 1 tortilla with half the bean
mixture, sprinkle with 2
tablespoons cheese, and top with another tortilla.
Sprinkle 1 1/2 - 2
tablespoons of the Montasio
cheese mixture for each frico and sprinkle with 1/2 teaspoon of the black and white toasted sesame seeds.
Sprinkle 2
tablespoons cheese over apple
mixture on each round.
Wait until the
cheese melts slightly, about 1 minute, and then add 3
tablespoons of the salmon
mixture to each tortilla.
Place a couple
tablespoons of the
cheese mixture at the bottom of the circle of dough on the cooked side of the dough.
Divide cream
cheese mixture among glasses equally and top with another
tablespoon of vanilla crust.
Place 2
tablespoons DOÑA MARÍA ® Nopalitos and mushroom
mixture and 1
tablespoon of shredded
cheese on corn tortilla.
Spread 1
tablespoon caramelized onions and jalapeno
mixture on top of
cheese and top with another slice of bread.
Dollop
tablespoons of cream
cheese mixture on top of the cake batter so that it is evenly distributed over the top.
Mix in half the cauliflower to each squash boat, add 1/2 cup shredded
cheese and 2
tablespoons of parmesan to each half and gently fold into the squash and cauliflower
mixture.
Immediately pour egg
mixture into dish and top with remaining 1
tablespoon cheese.
Place with 1 1/2
tablespoons of taco
mixture and then 1
tablespoon of
cheese.
Place 2
tablespoons of the
cheese at the end of each tortilla and then spoon some of the beef and bean
mixture over the top.
On top of cottage
cheese mixture, spread 1 heaping
tablespoon chili
mixture.
Spread each with a heaping
tablespoon cottage
cheese mixture.
Spoon a few
tablespoons of the cream
cheese mixture into the peanut butter and mix well, before pouring all of the peanut butter
mixture into the remaining cream
cheese and stirring until completely smooth.
If using one can of the green chiles add half a chile to the middle of a tortilla and top with a couple of
tablespoons of the
cheese and onion
mixture.
To make enchiladas, add about a
tablespoon of spinach to center of 1 tortilla, Top with a
tablespoon of
cheese and just under 1/4 cup squash
mixture.
Place 2
tablespoons Monterey Jack
cheese on top of turkey
mixture and roll up.
Scoop about 1 1/2
tablespoons of ham and
cheese mixture onto the middle of each dough round.