I use shredded cheddar cheese, green onions, mayo and crescent rolls.
Not exact matches
For the Jalapeno
Cheddar Cream Cheese plug: 6 ounces cream cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and
Cheddar Cream
Cheese plug: 6 ounces cream cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
Cheese plug: 6 ounces cream
cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
cheese, room temperature (I had 1 / 3-less fat on had so that's what I
used) 2 ounces white
cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and
cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and u
cheese,
shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and
use 2!)
1/2 cup onion chopped 1/4 cup olive oil (I
use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups
cheddar cheese,
shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
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.
Once fries are cooked and have cooled for 1 - 2 minutes, layer them on large platter or two separate plates, top with black bean vegetarian chili mixture, then sprinkle with
shredded cheese -LCB- I
used aged
cheddar -RCB-, drizzle with sour cream, and garnish with sliced avocado.
Filling 1 can drained and rinsed black beans 1 can fire roasted tomatoes 1 can drained corn 1 Tbsp chilli powder 1 tsp cumin 1/2 tsp paprika 1/4 cup diced onion — I
used about 1/3 cup 1/2 cup
shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored
cheddar cheese — I used Veggie Shreds Cheddar Flavored
cheese — I
used Veggie
Shreds Cheddar Flavored
Cheddar Flavored
CheeseCheese
Be sure to
use freshly
shredded Cheddar cheese here, since it melts much better than pre-
shredded cheese (and it's cheaper).
1/2 Stick butter 2 Cups Sharp
Cheddar, shredded (I use white cheddar) 1 Can Cheddar Cheese soup (I use Campbell's) 1
Cheddar,
shredded (I
use white
cheddar) 1 Can Cheddar Cheese soup (I use Campbell's) 1
cheddar) 1 Can
Cheddar Cheese soup (I use Campbell's) 1
Cheddar Cheese soup (I
use Campbell's) 1/2 tsp.
• 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
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
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
cheese,
shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)
Followed all other directions, and
used Monterey Jack
cheese &
shred cheddar.
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!
Right before serving, stir in chopped corn tortillas (if
using) and
shredded cheddar cheese (if desired.)
I
used cheddar - Monterrey Jack blend
cheese, but regular
shredded cheddar or muenster would be good.
I cup naturally vegan cornbread mix (I
use Martha White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup
shredded vegan
cheddar or Monterey Jack
cheese, divided (I
use So Delicious
cheddar - jack blend)
1/2 cup
shredded vegan
cheddar or
cheddar - jack
cheese blend (I
use the So Delicious brand
cheddar - jack variety) + optional 1/2 cup additional
cheese
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i
used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional)
Shredded cheddar cheese for garnish
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)
Approx. 100 grams goat
cheese 1 c. chili regular or vegetarian 1/2 c. non-dairy
shredded cheese (I
use Daiya
cheddar)
I made a few changes to the recipe,
using a little more crumbled cornbread, adding 1 cup of
shredded cheddar cheese, and substituting turkey bacon for regular bacon.
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
can of crescent rolls (I
used reduced fat) 8 - 10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.) 6 - 8 eggs, beaten 2 cups
shredded cheese (jack,
cheddar, colby — whatever you have on hand) 2 - 3 tbsp milk salt and pepper, to taste cooking spray
2 cups
shredded vegan
cheddar, jack, or pepper jack
cheese (or a blend; I
use Daiya pepper jack), divided
3 oz cream
cheese, softened (I
used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I
used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and
shredded chicken (boiled, roasted, left over, anything works) 1/2 cup
shredded extra sharp
cheddar cheese 1/2 cup
shredded Pepperjack
cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
2 cups
shredded Cheddar Cheese -LCB- the original recipe calls for 1 cup, but we love cheese so I doubled this to two cups... and used spicy Habanero Cheese!
Cheese -LCB- the original recipe calls for 1 cup, but we love
cheese so I doubled this to two cups... and used spicy Habanero Cheese!
cheese so I doubled this to two cups... and
used spicy Habanero
Cheese!
Cheese! -RCB-
Are you
using their pre-shredded
cheddar or are you
shredding a block of their
cheese yourself?
2 oz finely
shredded cheese of choice (
use a medium - softness
cheese like mozzarella,
cheddar, colby jack, pepper jack, etc)
2 teaspoons Olive Oil 1/2 Yellow Onion, diced 1/4 cup Red Bell Pepper, diced 1/4 cup Green Bell Pepper, diced 1/2 cup Corn (I cut it off of 2 cobs, but you can
use frozen) 5 ounces Cream
Cheese 1/4 cup
Shredded Cheddar Cheese 1/4 teaspoon Chili Powder 1/4 teaspoon Cumin 8 Small Tortillas (I
used 11) Cooking Spray
These are all the ingredients you'll need to make this popular cheesy Rotel bean dip: one 30 - ounce can of refried beans (I
use vegetarian refried beans), one 8 - ounce block of cream
cheese chopped up into small cubes, 2 cups of
shredded colby - jack
cheese (or you can
use half Monterey jack and half
cheddar), and one 10 - ounce can of Rotel Diced Tomatoes & Green Chilies.
We
used a combination of
cheddar and mozzarella - style vegan
cheese shreds with this one.
The fun part of serving chili for me is the garnish, and I often
use guacamole cream, fat free Greek yogurt,
shredded sharp
Cheddar cheese, or diced green onions.
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups
shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced
shredded cheese,
cheddar and nondairy (I
used Trader Joe's vegan
shredded cheese)
-- 1 1/2 cups all - purpose flour — 1 1/2 cups fine cornmeal (if you don't have or want to
use cornmeal,
use all white flour)-- 2 tablespoons sugar — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 1 teaspoon Salt — 2 1/2 cups milk — 2 eggs — 5 tablespoons butter, melted, room temperature — 1/2 cup sweet corn — 1 cup bacon, chopped — 3/4 cup
shredded cheddar cheese — 1 cup chopped scallions
I
used shredded sharp
cheddar cheese, chopped green onions, and bacon, but you could
use absolutely anything.
I
used shredded cheddar and colby jack
cheese.
1 package ground turkey (or chicken or even beef if you prefer) 1C chopped celery 1/2 chopped onion 2 - 3 crushed garlic cloves fresh ground pepper to taste 1/2 tsp of chili powder chopped green & red pepper 1 chopped zucchini 1 c frozen corn kernels 1C tomato sauce (low sodium or make your own) 1C salsa (
use low sodium or make your own) 3 - 4 wholewheat tortillas 1/2 cup
shredded cheese (I
used cheddar)
I
used a little
shredded sharp
cheddar in place of the cottage
cheese and just
used salt and pepper to season.
For mashed cauliflower I
use an old - fashioned hand masher with steamed cauliflower and add butter, sour cream or cream
cheese, and salt — then top it with a sprinkle of
shredded cheddar.
2 cups Daiya
shredded cheddar cheese 2 cups Daiya Pepper Jack cheese 1/2 cup Daiya cheddar cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese 2 cups Daiya Pepper Jack
cheese 1/2 cup Daiya cheddar cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese 1/2 cup Daiya
cheddar cheese (for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
cheese (for top of mac dish) 1 cup of Vegan Parmesan
Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of Vegan butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to
Cheese 3 cups of plant milk (I
used Almond) 4 Tbsp of Vegan butter (I
used Earth Balance) 1/2 cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to taste
If you are following a weight management program that calls for lower fat options, such as Weight Watchers, this is a great recipe with 3 easy modifications, replace the bacon with either Canadian or Turkey bacon, the cream with fat free cottage
cheese and the
shredded cheese with either 2 % Milk fat
Cheddar or
use 1 ounce of grated Parmesan
cheese.
1 tablespoon olive oil (or bacon grease) 1 cup onion, chopped 1 clove garlic, minced 3 tablespoons butter 2 tablespoons all - purpose flour 2 cups whole milk 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper pinch of nutmeg 1 cup pumpkin puree 3 cups freshly
shredded cheese (I
used a combination of sharp
cheddar cheese and Dubliner.)