Sentences with phrase «tbsp grated cheddar»

1 egg (yolk only if you prefer) 2 tbsp whole milk, breast milk or formula 1 tbsp grated Cheddar cheese 1 tbsp olive oil

2 medium sweet potatoes 1 tsp olive oil 1 tbsp finely chopped onion 1/2 small green bell pepper, finely diced pinch dried sage 4 fl oz (1/2 cup) low sodium or homemade vegetable stock 4 oz (1/2 cup) instant brown rice 2 oz (1/4 cup) red grapes, quartered 2 tbsp grated Cheddar

1 whole wheat English muffin (here's how to make your own) 2 to 3 tbsp cottage cheese 2 tsp canned salmon 2 tbsp grated Cheddar cheese

2 oz (1/2 cup) cooked pasta (use any variety of pasta your baby enjoys) 2 oz (1/4 cup) natural yogurt 2 tbsp cooked broccoli florets, finely chopped 2 tbsp grated Cheddar cheese 1 tbsp grated Parmesan cheese

1 1/4 cups all - purpose flour 3/4 cup medium (not fine) yellow cornmeal 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 2 large eggs 6 Tbsp grated Cheddar, divided 2 Tbsp butter, melted 3/4 cup fresh corn kernels 3 Tbsp jalapenos, chopped

DIVIDE among muffin cups and top with 3 Tbsp grated Cheddar.

Not exact matches

- Toss grated cheddar or Pepper Jack with remaining 2 tbsp Parmesan in a small bowl.

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4 cup black beans, drained and rinsed; 1/2 cup grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced tomato; 2 Tbsp shredded Cheddar or Jack cheese; 1/4 cup cilantro leaves; 1 lime wedge.

White - Cheddar Grits 2 1/2 cups milk 1/2 cup quick - cooking white grits 2 tbsp heavy cream 1/2 cup grated white Cheddar Cheese

12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives, basil, parsley), finely chopped

6 oz cream cheese 1/2 cup good quality beer 1 Tbsp horseradish 1/2 tsp garlic powder 1/2 -3 / 4 cups cheddar cheese, grated

Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.

flour 1 cup stock (chicken or beef, etc.) or milk or cream (I've used both homemade chicken broth and whole milk with success) 3/4 cup grated cheese (Deb recommended Swiss, I've used Parmesan and Romano as well as Parmesan with White Cheddar and both were delicious) 2 Tbsp.

Lunch (348 calories) • 3 Tomato - Cheddar Cheese Toasts • 2 cups mixed greens • 1/2 cup cucumber slices • 1/4 cup grated carrot Combine greens, cucumber and carrot and top salad with 1/2 Tbsp.

Dragon Turds 12 fresh jalapeños 1 8 - ounce block cream cheese, at room temperature 1/2 cup finely grated sharp cheddar 1 tbsp.

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 pounds sweet potatoes (about 3), peeled 3/4 cup extra sharp cheddar cheese, grated 1/2 tsp nutmeg 1 Tbsp minced garlic 3/4 cup gruyere cheese, grated 1 cup heavy cream 1/2 cup half and half 1 - 2 Tbsp fresh rosemary, finely chopped (1 - 2 sprigs)

Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.

1 Tbsp olive oil 6 oz sliced mushrooms 2 c chopped onions 3 ribs celery, chopped 1 bell pepper, chopped (optional) 10 oz baby spinach 12 oz wide egg noodles 3 cans (5 oz each) tuna, drained and flaked 3 Tbsp unsalted butter 1/4 c all - purpose flour 3 1/2 c 2 % or whole milk 2 Tbsp finely grated Parmesan 2 Tbsp fresh lemon juice 4 oz reduced - fat Cheddar, shredded (1 c) 1 c fresh whole wheat breadcrumbs, toasted

4 small parsnips, peeled and diced 2 tsp unsalted butter 1 tbsp fresh parsley, chopped 2 oz (1/2 cup) Cheddar cheese, grated

1 tbsp unsalted butter 1 tbsp flour pinch ground nutmeg pinch white pepper (optional) 1/2 tbsp paprika 4 fl oz (1/2 cup) milk 4 oz (1 cup) Swiss cheese or Cheddar, grated handful of spinach leaves, chopped 1/2 tbsp lemon juice (optional — citrus may cause a rash in some babies) 1 white fish fillet 1 tbsp grated Parmesan cheese

1 small parsnip, peeled and diced 2 tsp milk (breast milk or formula) 1/2 tsp olive oil 2 tsp mild Cheddar cheese, grated 1/2 tsp chives, snipped 1 tbsp natural yogurt

6 cooked broccoli florets, chopped 6 grape / cherry tomatoes, chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3 level tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula if you prefer 3 tbsp olive oil 1 egg, beaten

85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley

Lunch (348 calories) • 3 Tomato - Cheddar Cheese Toasts • 2 cups mixed greens • 1/2 cup cucumber slices • 1/4 cup grated carrot Combine greens, cucumber and carrot and top salad with 1/2 Tbsp.

1 cup garbanzo flour 1 cup grated cheddar cheese (a hard goat cheese for casein free) 1/4 cup water 1 Tbsp olive oil Sesame seeds, sea salt, and 21 seasoning to sprinkle

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.

100g pumpkin, chopped coarsely 1 Tbsp water 1/4 cup (40g) corn kernels 1/4 tsp chilli flakes 1 clove garlic, crushed 25g grated extra-light cheddar 1 x 28g (17 cm) corn tortilla 1 x 28g (17 cm) corn tortilla 1/4 small red onion (25g), chopped finely 1/4 cup firmly packed fresh coriander leaves 2 tsp lime juice

Ingredients (for 4 - 6 portions): 150g cooked rice or quinoa 100g brazil nuts 100g pecan nuts 100g walnuts 100g grated mature cheddar (optional) 100 ml vegetable stock 50g finely chopped shallots 50g chopped sundried tomatoes tbsp dried mixed herbs tbsp dried sage 3 tbsp melted butter or oil

toppings 1 tsp peanut butter 1 tbsp frozen mixed vegetables 30g beef, sliced cheddar cheese, grated (optional)

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

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

1 tsp sugar 1/2 cup lukewarm water 1 tbsp active dry yeast 1/4 cup butter melted, cooled to lukewarm 2 eggs, lightly beaten 2 tbsp milk 1 tsp salt 1 tsp freshly ground black pepper 1 1/2 tsp cayenne pepper 1 cup old cheddar cheese, grated 2 1/2 cups (approx.)

4 In a small bowl toss the grated Cheddar with the remaining 2 tbsp Parmesan and sprinkle evenly over the muffins.