Sentences with phrase «taste grated cheddar»

INGREDIENTS 2 sweet potatoes, peeled and diced 1 onion, chopped 3 or 4 sprigs of fresh thyme or 1 tsp dried 1 tbsp olive oil 4 cups vegetable stock 1 ‑ 2 tbsp maple syrup 1/3 cup low fat sour cream salt and pepper to taste grated cheddar cheese for garnish

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)

INGREDIENTS 12 hash browns (defrosted) 1 can of baked beans 3 sausages (cooked to your taste, chopped) 3 rashers (cooked to your taste, chopped) 5 eggs 50 ml milk 100 grams grated cheddar 5 grams finely chopped parsley Pepper, to taste

2 fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4 cup panko (Japanese - style) breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 2 cups whole milk, heated to just below simmer 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3 cups) salt to taste 8 ounces dry garganelli or penne pasta

Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...

3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa

1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to taste (chopped fresh rosemary, thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)

Grits: 1 c quick 5 minute grits 4 cups vegetable stock salt and pepper, to taste 1 cup grated cheddar cheese 1/2 c half and half or heavy cream Juice of half lime

This recipe, which utilizes often discarded broccoli stems, as well as a healthy handful of grated cheddar cheese, is not quite as good as the Watt's version, but it's certainly easier to make these than to hop on a plane to Durham every time I want a little taste of the South.

4 cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8 ounces grated cheddar cheese, we use cabot extra sharp cus it clear states that it's lactose free

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

8 oz cream cheese, at room temp 4 oz goat cheese, at room temp 5 oz sharp white cheddar cheese, grated 1 sprig fresh rosemary leaves, minced Salt and pepper, to taste Arils from 1 pomegranate

ingredients SIXTY SECOND PIMENTO CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (sliced)

salt 1/4 cup (1/2 stick) cold unsalted butter, cut into tiny pieces 3 cups sharp Cheddar cheese, grated 1/4 cup pickled jalapenos, drained and chopped (or more to taste) 2 cups sour cream

Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste.

1 garlic clove, minced 1 tablespoon olive oil 4 large eggs 1 teaspoon fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled 1 teaspoon fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled 1/4 pound ham steak or thick ham slices from deli, chopped (about 3/4 cup) 1/3 cup grated extra-sharp Cheddar cheese (about 2 ounces) 1 tablespoon minced fresh parsley leaves Salt and pepper, to taste

Ingredients 16 oz box pasta, I used small shells 2 Tbsp butter 12 oz can evaporated milk 2 egg, beaten 1 tsp dry mustard powder 1/4 tsp red pepper optional 1/8 -1 / 4 tsp Black Pepper 2 cups freshly grated cheddar cheese * Salt to taste

2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach leaves and sliced cucumbers

ingredients GRILLED CELERY WITH CHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (toCHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (tocheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)

ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)

1 dozen large eggs 1/4 cup half - and - half salt and pepper to taste 2 tablespoons olive oil, divided 2 La Tortilla Factory Gluten Free, Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 jalapeno, seeded and finely diced 4 tomatoes, diced 1 cup grated Cotija, Cheddar or Monterey Jack cheese 1/3 cup coarsely chopped cilantro Garnish idea: warm black beans

ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)

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

ingredients BREAKFAST WAFFLE QUESADILLAS 12 strips bacon 2 tablespoons unsalted butter 1 dozen eggs (beaten) 2 cups cheddar (grated, divided) 6 (6 - inch) flour tortillas 6 (8 - inch) flour tortillas nonstick cooking spray Kosher salt and freshly ground pepper (to taste)

Serves 4 1 medium squash, peeled and cubed 75g short grain brown rice 1 - 2 tsp olive oil 6 spring onions, chopped 2 garlic cloves, crushed 1 tsp salt, or to taste 2 tsp ground cumin, or to taste 1/4 tsp cayenne pepper, or to taste 1 red pepper, chopped 1 tin black beans, drained and rinsed 85g cheddar cheese, grated

ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups cheddar cheese (freshly grated) 2 cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)

About Del Taco At Del Taco, all menu items taste better because they are made to order with fresh ingredients including cheddar cheese grated from 40 - pound blocks, handmade pico de gallo salsa, lard - free beans slow - cooked from scratch, and marinated chicken grilled in the restaurant.

pepper Cajun to taste 1 package grated cheddar cheese

as soon as the spinach is cooked, and while still hot, add to it 25g butter, the ricotta mix, all the grated Cheddar and 1/2 of the Parmesan, mixing well; adjust salt and spices to your taste.

Carbs: 0 6 Boneless, Skinless Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5 slices of bacon, diced 2 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos) 4 1/4 cup diced onion 9.6 1 (8 oz) package cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.

organic button mushrooms — sliced S & P to taste 1/4 — 1/2 pound fresh spinach 2 whole grain tortillas Grated organic cheddar cheese (optional)

2 cups asparagus stalks, cut into 1 inch pieces 1/3 cup walnuts 1/4 cup extra virgin olive oil 1/2 cup extra old cheddar cheese, grated salt and pepper to taste 1 tbsp butter