Sentences with phrase «used sharp cheddar cheese»

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

Not exact matches

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

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 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.

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.

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.

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

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 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!)

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.

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 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.

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

This dish starts with plenty of butter, uses whole milk, and has a heck of a lot of sharp cheddar cheese mixed in.

I used Cabot's extra sharp white cheddar which I found at Trader Joe's and The Cultured Way's yogurt cheese which I found at Vicente Foods, a gourmet grocer.

* I used Yukon gold potatoes because they have a creamier texture, but russets or red potatoes should work too ** I used Cabot extra sharp cheddar cheese, but feel free to try another sharp cheese that you like!

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

Cheese sauce notes: I used garlic chili pepper cheddar for the sauce, but regular sharp cheddar, pepperjack, or even monterey jack would work well.

I use extra sharp cheddar simply because it's my favourite cheese and I always keep frozen bread dough on hand so I can make fresh bread every few days.

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

Here at Cabot, we work hard every single day to ensure that all of our dairy products, from our extra sharp cheddar cheeses to our flavored cheddar cheeses, are made using only the best ingredients.

I used Cabot Sharp Cheddar which gave the mac and cheese a subtle flavor, and I think next time I might go for the cheese you used for a bolder flavor.

I used Bird's Eye Steamfresh garlic cauliflower with Extra Sharp Cheddar and also threw in a tiny bit of cream cheese (which I will probably leave out next time).

A sharper cheese like an aged cheddar has a natural kick, so you'll use less in the sandwich while getting the same amount of flavor.

I also used a mixture of sharp cheddar and 6 cheese Italian, and fresh chopped basil, thyme and oregano.

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.

Very reminiscent of the baked mac»n' cheese I used to make with lots of «real» sharp cheddar way back when.

I like using mild cheddar cheese so that it doesn't overpower the rest of the soup, but you can certainly use sharp if you prefer.

Use a very sharp cheddar to make this — it's the difference between pimiento cheese and cheesy mayonnaise.

Buxton uses American cheese and a pimiento cheese made with extra sharp cheddar and a smoked cheddar.

We like to use a combination of cheeses, for maximum meltability, but don't skimp on the sharp white cheddar

I used shredded sharp cheddar cheese, chopped green onions, and bacon, but you could use absolutely anything.

12 wonton wrappers 1 ounce string cheese (about 1 snack size stick) 1 ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch squares 2 ounces brie cheese, cut widthwise into 3 pieces 1 fresh jalapeno, seeds removed and thinly sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the size of skillet used)

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

Cheese Choices — We use a mild cheddar cheese, but any mild semi-soft cheese works - Monterey Jack, sharp cheddar, Fontina, and evenCheese Choices — We use a mild cheddar cheese, but any mild semi-soft cheese works - Monterey Jack, sharp cheddar, Fontina, and evencheese, but any mild semi-soft cheese works - Monterey Jack, sharp cheddar, Fontina, and evencheese works - Monterey Jack, sharp cheddar, Fontina, and even feta.

ground turkey breast or thigh salt and freshly ground black pepper extra virgin olive oil 4 thick slices red onion 1 large red bell pepper, quartered 4 slices sharp white cheddar cheese (I used smoked cheddar) 4 whole wheat burger buns arugula or spring mix