Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar
cheese 1.5 cups milk (add more for a thinner soup)
Burgers -1 pound
of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a
tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack
cheese - Red onion, thinly sliced
into rings -3 jalapeños, sliced - honey - Slider buns
2
tablespoons olive oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly
into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g
of self - raising flour 2) 150g
of butter, cut
into small cubes 3) 3 eggs, beaten 4) 3
tablespoons of milk 5) 1
tablespoon of salt 6) 200g
of cheese in slices, cut
into small squares 7) 200g
of ham in slices, cut
into small squares 8) 300g
of cream
cheese 9) 1 cup
of chopped fresh chives
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
You'll Need — 1
tablespoon olive oil — 1 pound boneless skinless chicken breast, cut
into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream
cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella
cheese — 2
tablespoons grated Parmesan
cheese
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced
into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco
cheese 2
tablespoons finely chopped fresh cilantro pinch
of smoked paprika
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar
cheese, cut
into small cubes 1
tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3
tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar
cheese, grated
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1
tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1
tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar
cheese, divided use • Sour cream, as optional garnish
Place one
tablespoon of ham, one
tablespoon of cheese and 1 fresh asparagus spear, then roll
into the dinner roll.
4 cups (500 grams)
of plain flour 1 cup (200 grams) water, or as needed 4
tablespoons (50 grams)
of softened lard or butter Pinch
of salt 10 ounces (300 grams)
of a young Pecorino
cheese, cut
into cubes Zest
of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1
tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced
into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1
tablespoon minced fresh thyme 1
tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss
cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
2 (15.5 ounce) cans black beans 2 cups low - fat cottage
cheese 3
tablespoons almond butter 1 garlic clove, sliced 2
tablespoons olive oil 3
tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2
tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut
into thirds
Sprinkle 2
tablespoons of parmesan
cheese into the pan.
Shred about 1/8 cup
of aged queso Manchego
cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in about 2 - 3
tablespoons of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2
tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1
tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved
into long strips) 1 cup feta
cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced
into thin strips 2 teaspoons Cajun seasoning 2
tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2
tablespoons grated Parmesan
cheese DIRECTIONS Bring a large pot
of lightly salted water to a boil.
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie
cheese, cut
into chunks - to taste (I used about 1/2 cup) * 2 - 3
tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2
tablespoons olive oil, plus more to taste * 1
tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
1
tablespoon olive oil relatively stale bread, cut
into small cubes 1 sprig
of thyme, leaves removed, stems discarded parmesan
cheese, finely grated, for sprinkling (fresh is best, but if you must use the green can, so be it)
2 cups all - purpose flour 1/4 teaspoon sea salt 1
tablespoon baking powder 6 ounces cold butter, cut
into small pieces 1/4 cup parmesan
cheese, grated 1/4 cup provolone
cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3
tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Spread 1
tablespoon of the
cheese mixture
into the middle
of each jalapeno half.
Ingredients 3/4 cup uncooked quinoa 1 head cauliflower, separated
into florets 4
tablespoons oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1
tablespoon minced garlic 1/2 cup ground almonds (almond meal) 3
tablespoons cornmeal 1/2 — 3/4 cup shredded Pepperjack or mild cheddar
cheese 3 eggs 1 1/2 teaspoon salt Burger buns
of your choice
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1
tablespoon honey 2
tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise
into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1
tablespoon fresh lemon juice Pinch
of crushed red pepper flakes 1 ounce shaved pecorino
cheese (about 1/2 cup)
Ingredients: • 2 1/2 cups all - purpose flour • 2
tablespoons sugar • 1
tablespoon baking powder • 3/4 teaspoon cream
of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut
into pieces, plus extra for serving • 4 ounces Cheddar
cheese (1 cup), grated • 2
tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk
Fresh green asparagus, 1 whole bunch 2 - 3 cups
of baby kale 1 whole mango, nicely ripened, pealed and cut
into bite sized chunks 1 cup cooked beets, cut
into larger pieces 1 hand full
of cherry tomatoes, cut in half 3 to 4
Tablespoons soft goat
cheese (or a bit more if you like) A generous drizzle
of balsamic vinegar Salt and pepper to taste
1/2 -3 / 4 Cup ricotta
cheese 1/4 Cup grated Parmesan
cheese, like Kraft 1
Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella
cheese 2
Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough
into 2 equal pieces.
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.
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta
cheese 1/4 Cup grated Parmesan
cheese, like Kraft 1
Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella
cheese 2
Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough
into 2 equal pieces.
Ingredients 1
tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2
tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut
into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1
tablespoon Parmesan
cheese, Shredded; about a
tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Chop the chard, then scoop
into a medium bowl and mix in the
cheese and the remaining
tablespoon of oil.
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.
Press 1
tablespoon of the blue
cheese into the center
of each patty; roll
into balls and then flatten
into 3 - by -1-inch patties.
Shape heaping
tablespoons of the
cheese mixture
into balls and roll in the chopped pecans.
Remove ribs and stems, chop
into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a
tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed
of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated
cheese / Remove from the heat and cover until
cheese is lightly melted / Add salt and pepper to taste.
Scoop 1
tablespoon of the goat
cheese mixture and roll
into a ball.
Scoop the dip out
into an oven - proof bowl, and top with the remaining two
tablespoons of grated
cheese.
Then slowly add 1 - 2
tablespoons of maple syrup at a time, whisking thoroughly to slowly incorporate the syrup
into the cream
cheese.
Place a heaping
tablespoon of the chicken dip mixture
into each wonton cup and sprinkle the tops with the crumbled blue
cheese.
For the pastry cream: 5
tablespoons granulated sugar Zest
of 1 orange 2 1/2 teaspoons cornstarch 3/4 cup whole milk, divided 4 large egg yolks 2 teaspoons vanilla extract 8 ounces cream
cheese, cut
into 1 / 2 - inch cubes, room temperature
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced
into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced
into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2
tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise
into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise
into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta
cheese
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
1 pound fava beans (about 1 cup shelled beans) 3/4 cup whole - wheat orzo 1/2 bunch asparagus (about 12 spears), sliced
into 1/2 - inch pieces 1 teaspoon lemon zest Juice
of 1 small lemon Fresh ground pepper 2
tablespoons chopped parsley Shaved Parmesan
cheese for serving
1/2 whole wheat baguette cut on a diagonal
into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1
tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts
of palm, drained, rinsed, and thinly sliced crosswise 2
tablespoons finely grated Parmesan
cheese or nutritional yeast 1/2 cup sliced or slivered, unroasted almonds
Scoop a heaping
tablespoon of cream
cheese filling
into the center
of each cup.
1 large round eggplant, sliced
into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1
Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices
cheese or vegan
cheese (optional) Pasta sauce
of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions
* 1 - 1/2 cups loosely packed organic greens, cleaned and torn
into bite - size pieces * 3 - 4 trimmed and sliced (preferably organic) strawberries * about 8 whole almonds, toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or other goat's)
cheese * freshly ground black pepper * a generous drizzle
of aged balsamic vinegar * about 1
tablespoon of your best olive oil
Ingredients 1 large bunch
of kale, chopped or torn
into large pieces (~ 4 cups) 2
tablespoons packed parmesan
cheese, grated 1/4 teaspoon crushed red pepper, or more to taste 1/4 teaspoon sea salt, or to taste 1
tablespoon extra virgin olive oil
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut
into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2
tablespoons extra virgin olive oil 2 teaspoons minced garlic 2
tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan
cheese Directions In a pot
of boiling, salted water, cook the pasta according to package directions.
Grind one
tablespoon of dried lavender and stir it
into the softened cream
cheese.
Dollop a heaping
tablespoon of cream
cheese mixture
into each baked wonton cup.