Sentences with phrase «used white cheddar»

I actually turned them into muffins and used white cheddar instead of the feta..

1 onion, diced 1/2 cup butter 1/3 cup flour 3 cups milk 1 cup half - and - half 3 cups chicken broth 3 bunches of broccoli cut into florets 3 cups grated cheese (I used white cheddar) Salt and pepper

I made this last night — used white cheddar, manchego and point reyes blue cheese, which we had in the fridge, and summer squash instead of winter.

I used white cheddar because it's all I had in my fridge (ahem, resourcefulness) but I think you could top these with just about anything and they would still be just splendid.

We used white cheddar (looks like you used yellow?)

We make queso all the time, but we either use a white cheddar or a block of Velveeta and make it with two cans of Rotel and the ground turkey or beef.

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

Microwave mac and cheese isn't a new concept, as it can be purchased at your local grocery store, but this is a homemade version using white cheddar for this much needed comfort food.

They say that using white cheddar doesn't really affect the flavor, but I love an elegant white mac & cheese, and that's what I made.

Not exact matches

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.

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 cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and use 2!)

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 pecans instead of cashews (didn't have any on hand) used all organic ingredients and changed the cheese to white cheddar.

I use pumpernickel bread, white cheddar cheese and granny apple slices, they are sooooo good!

Macaroni and cheese with strong white cheddar, cauliflower and peas using gluten - free flour to make the sauce base.

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 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)

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.

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)

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.

6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.

The difference i made was i used mozarella instead of white cheddar and cilantro instead of basil and i think the taste was pretty much there.

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 Reduced Fat Cheddar Cheese and White Wheat Flour (unbleached) and did not have any problems with a grainy texture.

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.

I used an additional cheese because I love cheese - a medium white cheddar.

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.

Used white sharp cheddar instead of a smoked cheddar to keep it from being too smokey and it was great.

Or, use white cauliflower for the base and add orange (or «cheddar») cauliflower as the finishing veggie.

Ingredients 1 1/3 pounds good - quality ground beef (85 percent lean) 1 tablespoon whole grain mustard 1 teaspoon Worcestershire sauce 1 1/2 tablespoons olive oil 3/4 teaspoon salt freshly ground black pepper 1 large red onion, trimmed and cut into 1 / 2 - inch thick slices 4 burger buns, preferable brioche buns — but use whatever you like, halved 4 thick slices sharp white cheddar Condiments: mayo, mustard, ketchup, sliced pickles

I followed your recipe exactly (used extra sharp white cheddar) and sat back and watched him finish a huge helping!

Not only did he introduce us to all the delicious Signature Cafe soups such as tomato and basil bisque, white bean and kale soup, chunky chicken noodle soup, and my all - time FAVORITE, cauliflower and cheddar soup, but I was so inspired to use these soups in new and creative ways!

I used a sharp white cheddar which gave the muffin just a bit of tangy flavor.

We typically use cheddar and Parmesan, but it is also great with a combination of white cheddar, green chile cheddar, and low - moisture mozzarella.

Used aged sharp white cheddar.

Then sprinkle each half with grated white cheddar cheese and use the broiler to brown the cheese on top.

I could tell they used cheddar and Monterey Jack, but the taste was so robust there had to be another white cheese that I couldn't pick out.

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

-- 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

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

I used regular sharp cheddar, not white (I had a ton of regular sharp cheddar in the fridge just waiting for a home) and it was fine and didn't even look weird.

Sharp white cheddar makes a fine companion for apples, but use orange cheddar if that's all you have.

Yellow cheddar works just as well as white, and you can use the large holes on a box grater.

I use it all the time, my favorite is white cheddar You can find it at Walmart.

A delicious recipe that's easily adaptable to what you've got in the cupboard - I added onions and chopped anchovy fillets as I had some that needed using, replaced the wholemeal pasta with white, the chopped tomatoes with passata, and the parmesan with cheddar, and it was still really tasty, and very quick and simple to make.

We've cut the fat, but not the flavor, by making a creamy white sauce with skim milk and using reduced fat cheddar cheese.

And the feta isn't flying solo: This recipe uses a creamy three - cheese blend with mozzarella and white cheddar.

I used organic white cheddar.