1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4
teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4
teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2
teaspoon sea
salt large handful
fresh basil leaves, plus more for garnish
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black peppercorns 1/2 cup
fresh cilantro 1/4 cup
fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1
teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon olive oil 1
teaspoon oregano 7 cups water 1
teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1
teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Dressing: Juice and zest
of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2
teaspoons cinnamon 1
teaspoon cumin 3 tablespoons chopped
fresh mint pinch
of sea
salt
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon
of yogurt 1 cup blueberries,
fresh or frozen 1 egg, lightly beaten 1/4
teaspoon fine Celtic sea
salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2
teaspoons baking powder 1
teaspoon vanilla
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice
of 1
fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4
teaspoon fine sea
salt, or to taste
Start by pureeing 1 1/4 cups
of fresh ricotta, 1/2 cup cane sugar, 3/4
teaspoon vanilla, 1
teaspoon orange zest and a pinch
of coarse
salt.
2
teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 can
of roasted, diced tomatoes 1
fresh tomato, diced 3 cloves
of garlic 1/2 white onion 1
fresh jalapeno pepper 1/2 cup chopped cilantro 1
teaspoon salt
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
1 large eggplant (~ 1 pound) 1
teaspoon freshly minced garlic 1/4
teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest
of one lemon 1/4
teaspoon red pepper flakes 1/4 cup chopped
fresh flat - leaf parsley Fresh pita bread or pita
fresh flat - leaf parsley
Fresh pita bread or pita
Fresh pita bread or pita chips
1 tablespoon dark sesame oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2
teaspoon kosher
salt 1 tablespoon peeled
fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup
of hoisin sauce (click here for a recipe to make your own!)
I looked at the ingredients on my jar
of best foods mayonnaise in the refrigerator and added several dashes
of salt, a pinch
of sugar, several drops
of fresh lemon juice, and about an eighth
teaspoon of white vinegar.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8 black peppercorns 1/3 cup chopped flat - leaf parsley 1
teaspoon Worcestershire sauce 2
teaspoons salt 1/2
teaspoon fresh ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2
teaspoons baking powder -1 tsp
salt -1 / 4
teaspoon black pepper (it would be great to add in herbs into the crust like
fresh rosemary and thyme!
1 cup
of fresh of frozen peas a handful
of basil (about 1/4 cup) chopped 1/4 cup
of pine nuts 1 clove
of garlic 1/4
teaspoon of salt pepper 1/4 cup
of olive oil 1/4 cup
of water
FOR THE TZATZIKI SAUCE 1 cup plain yogurt 2 tablespoons chopped
fresh mint (I subbed parsley) 1
teaspoon minced garlic 1/2
teaspoon salt Squeeze
of fresh lemon juice
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher
salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big
fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds
fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup
fresh lime juice 2
teaspoon packed lime zest 3/4 cup agave or maple syrup 1
teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter
2 cups chicken or vegetable stock 3 - 4 cups water 1 bay leaf 2 sage leaves 1 sprig
fresh thyme, leaves removed, stems discarded a dozen medium cloves
of garlic, smashed peeled, and chopped 1
teaspoon fine grain sea
salt
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2
teaspoon cinnamon 1
teaspoon lemon zest 1 tablespoon
fresh lemon juice 2 cups (1 pint)
fresh blueberries Pinch
of salt 1 egg yolk Sanding or crystal sugar, for garnish
- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup water - 1,125 grams or 7 1/2 cups bread flour - 36 grams or 6
teaspoons salt - As much or little chopped
fresh dill as you'd like (I used 3
of the store bought small herb packages)
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2
teaspoon salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2
teaspoon fresh thyme leaves 1 large stem
fresh sage (about 8 to 10 leaves), left intact
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)
4 slightly heaped cups (about 20 ounces)
fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea
salt
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon cinnamon
salt and pepper, to taste 2
teaspoons fresh lime juice crushed red pepper, to taste chopped
fresh cilantro
For the pizza dough: 2 1/4
teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1
teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces
fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
Raspberry sauce: 4 ounces raspberries (
fresh or thawed frozen) 4 tablespoons agave Pinch
of salt 1/4
teaspoon vanilla extract
lean ground beef 1 egg, lightly beaten 1/3 cup
fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1
teaspoon salt 1
teaspoon black pepper 1/4
teaspoon dried sage 1/4
teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons
fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1
teaspoon curry powder 1
teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste
salt & pepper, to taste
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard juice
of 1/2 a lemon 1/2
teaspoon caraway seeds 1/4
teaspoon salt 1/4
teaspoon fresh ground black pepper zest
of 1/2 lemon plus more
salt and pepper to taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1
teaspoon kosher
salt or more to taste, used in increments
Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for se
Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds
fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for se
fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
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
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2
teaspoons of baking powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly)
fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count)
fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped
fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar
Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
carrots, pumpkin, sweet potato, green tops
of spring onions, chives, sage, oregano, tomatoes, small celeriac plus a few stalks, small long red chilli,
salt,
fresh ground black pepper, 1 whole star anise,
teaspoon of turmeric.
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula
Fresh Goat cheese Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar Sea salt and fresh ground pepper to t
Fresh Goat cheese
Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar Sea salt and fresh ground pepper to t
Fresh sprig
of Thyme Extra Virgin Olive Oil to drizzle about 1/2
teaspoon per plate
of Rice Vinegar Sea
salt and
fresh ground pepper to t
fresh ground pepper to taste.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1
teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped
fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
2 1/2 -3 pounds whole
fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg pinch
of Kosher or sea
salt 3 - 4 tablespoons cornstarch, depending on juiciness
of peaches
Olive oil (1
teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1
teaspoon dry thyme 1
teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for ga
Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons
fresh chopped dill, plus extra for ga
fresh chopped dill, plus extra for garnish
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the water comes out will suffice) zest
of 1 lemon 1
teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4
teaspoons lemon juice 1 1/2
teaspoons fresh cracked pepper 1/2
teaspoon dried oregano 1/4
teaspoon salt, plus more to taste
1 cup
of raw cashews, soaked overnight in
fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup
of lemon juice 1
teaspoon of coconut oil, melted 1
teaspoon of vanilla extract Pinch
of pink Himalayan
salt Topping: Shredded coconut flakes
Ingredients: 2 red onions, finely chopped 2 cloves
of garlic, finely chopped Glug, love Jamie's term,
of olive oil 2
teaspoons of cumin 2
teaspoons of cinnamon 1
teaspoon of oregano 1/4
teaspoon of cayenne pepper 1/2
teaspoon of dried red chili flakes
Salt and pepper to taste 1 15 oz
of canned tomatoes 1
fresh tomato 1/2 bottle red wine 1 can
of black beans, drained and rinsed 1 can
of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2
teaspoons of cumin powder 1/2
teaspoon of turmeric powder 1/2
teaspoon of grated ginger 4 tablespoons
of grated coconut for decoration
Salt
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup
fresh pumpkin puree (canned will also work) 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm
fresh brown egg (or egg replacement
of your choice) 1 1/2
teaspoons ground cinnamon 1
teaspoon ground nutmeg 1
teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds
fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds
fresh black pepper 3/4
teaspoon kosher
salt (or 1/3
teaspoon table
salt) egg wash (1 large egg whisked with 1
teaspoon water and a pinch
of salt) demerara or other coarse sugar, or regular granulated sugar
Chickpea and chorizo warm salad own creation, inspired by several recipes 1
teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained
salt and freshly ground black pepper 2 tablespoons sherry handful
of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
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, gr
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, gr
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