Sentences with phrase «use sharp cheddar»

Usually I use a sharp cheddar and monterrey jack cheese combo, but the pepper jack cheese tasted amazing.

I could not find smoked cheddar (so had to use sharp cheddar), but I used smoked Gouda and smoked paprika.

I definitely like baked mac & cheese the best, and I use sharp cheddar, Gruyere, and Fontina in mine.

I used sharp cheddar, jalapeno peppers and garlic.

I stayed true to the recipe the first time, but on the second I used sharp cheddar cheese and I'm using penne pasta.

Used sharp cheddar & parmesan.

I'm loving that you've used sharp cheddar, too!

This recipe is Ree Drummond's (Pioneer Woman) except she uses sharp cheddar and I think she'd be gracious about your using it IF her name was more prominantly displayed.

8 Slices of Toasting Bread 4 Slices of Bacon 5 Oz of Shaved Turkey (or leftover Thanksgiving Turkey) 1 Apple, Chopped Thin 4 Decent Sized Slices of Cheese (I used a sharp cheddar) 3 Tbsp of Butter

Made this for dinner tonight (used sharp cheddar) Beautiful color and I loved the taste.

Not exact matches

Now you can bake your own landmark cheese bread but just use the best, sharpest orange cheddar you can find.

I substituted a blend of sharp white cheddar and deliciously smoky gouda for traditional cheddar, and used roasted hatch chiles instead of pimentos because «tis the season for hatch chiles.

The sharp cheddar cheese from Rumiano I used for the recipe was delicious and I liked the fact that it had enough sharpness to stand up to all the ingredients in the cornbread and give it a really good cheesy savory taste.

I haven't had a problem with the brand of sharp white cheddar that I've used in the past, but consider this when buying your cheese.

I made the cornbread using sharp white cheddar cheese and fresh sage from my herb garden.

I love garlic so I added three extra cloves, used sea salt instead of reg salt, and subbed in an ounce of mozzarella for the sharp cheddar.

I used a brand I found in the freezer section of my grocery, then topped the baked fries with shredded sharp cheddar cheese and spooned the pulled pork over the top.

*** I used Kerrygold Dubliner; sharp cheddar, Gruyere, Swiss would work.

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

Used Healthy Request Cream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar cheUsed Healthy Request Cream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar cheused 2 cups of sharp cheddar cheese.

I use Hoffman's Super Sharp Cheddar when I make things like this.

I used mild cheddar and asiago, but next time with use parmesan for it distinctively sharper flavor.

Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.

2 cups sharp cheddar cheese, freshly grated (do not use the pre-bagged kind because the extra starches will cause the sauce to be too thick)

1/2 Stick butter 2 Cups Sharp Cheddar, shredded (I use white cheddar) 1 Can Cheddar Cheese soup (I use Campbell's) 1Cheddar, shredded (I use white cheddar) 1 Can Cheddar Cheese soup (I use Campbell's) 1cheddar) 1 Can Cheddar Cheese soup (I use Campbell's) 1Cheddar Cheese soup (I use Campbell's) 1/2 tsp.

I used Cabot Creamery Seriously Sharp Cheddar Cheese, though they generously sent me quite a few options that would be equally delicious in this recipe.

• 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 1tablespoon 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

Pimento Mac & Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)

I tweaked the recipe slightly by using a mixture of smoked gouda and sharp cheddar and adding to both sides of the bread.

I'll be using 6 oz of sharp cheddar when I make it, and take the point hit.

baking soda 1/2 cup unsalted butter, cut into small cubes, chilled 4 ounces sharp white cheddar cheese, shredded 8 ounces beer, I used a porter, any kind will do — just use a beer you like to drink!

Made with only a couple of changes — used extra sharp white cheddar cheese and used 1/3 cup of breadcrumbs.

I used a mix of mozzarella cheese with sharp cheddar because that's what I had on hand.

I used real butter and sharp cheddar, and also added sliced avocado.

Personally, I sneak a little white american in, but the bulk of the cheese I use is a combo of asadero and extra sharp white cheddar.

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

2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)

1 pkg (12 oz) cream cheese (I used low fat) 1 jar Old English cheese spread or other Extra Sharp Cheddar spread, about 6 - 8 oz.

I used a ten inch pie pan so I increased the eggs to five, added about 1/8 cup additional half and half, and a little more SHARP cheddar cheese.

I had some skeptics at my table fearing it would be too sweet, but I really think the squash is a nice surprise in there, especially if you use a really sharp white cheddar as part of the base.

I did add a few other things, I bought roisterer chicken to use for the other recipe (chicken salad with grapes) for my husband and decided to throw in some of the extra left over pieces, and then I added more sharp cheddar on top before adding the ritz topping and oh my!

i also am using a cast iron pan with the 4 layers, but instead of parmesan i had to use (extra sharp) cheddar, red onion instead of green onion and dried thyme instead of fresh.

I also think the three cheese blend was another problem — since there are only 5 ounces of cheese in the whole recipe, I think if I had used 75 % reduced fat Cabot sharp cheddar the cheezy flavor would have been more pronounced.

i will say that i took a few liberties with the spice / cheese mix (i used the parmesan but also added some sharp white cheddar, i used the flour and the scallions but since i don't like thyme i just used my penzey's fox point seasoning) and i baked it in my little 7 × 10 ″ ikea glass casserole dish because i don't have any cake / pie pans.

I used 4 oz of Cabot 50 % reduced fat sharp cheddar which is 9 points for all four servings.

I used regular Cabot Extra Sharp in the sauce, and on top, I sprinkled some of Cabot's Alpine Cheddar, which I LOVE because of its nutty quality.

I used the leftover wonton wrappers the next day and substituted the roast beef for ham, the mozzarella for sharp cheddar and the Au jus for melted butter and brown sugar, and they were so delicious that my boyfriend ate nine in one sitting (I could only eat two bc they were so rich!).

It's full of recipes for everything from cashew chèvre and sharp cheddar to pumpkin cheesecake and tiramisu, with tons of recipes for meals using the cheeses you've just made.

Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed

1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar