Sentences with phrase «white milk cheddar»

Quick question, what exactly is white milk cheddar?

Not exact matches

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt

White - Cheddar Grits 2 1/2 cups milk 1/2 cup quick - cooking white grits 2 tbsp heavy cream 1/2 cup grated white Cheddar CWhite - Cheddar Grits 2 1/2 cups milk 1/2 cup quick - cooking white grits 2 tbsp heavy cream 1/2 cup grated white Cheddar Cwhite grits 2 tbsp heavy cream 1/2 cup grated white Cheddar Cwhite Cheddar Cheese

Caprese Pasta Salad by Club Narwhal Cranberry Almond Broccoli Salad by Two Sisters Kitchens Coconut Milk Mac & Cheese by A Little Gathering Cherry Quinoa Salad by Food Lovin Family Cheddar, Corn and Bacon Potato Salad by Family Food on the Table Lemon Rocket Pasta Salad by Lauren Caris Cooks Green Goddess Potato Salad by Love & Flour Red White & Blue Watergate Salad by A Joyfully Mad Kitchen Zesty Potato Skewers by Pamela Salzman Quinoa Tabouli by A Fork's Tale

1 cup rolled oats 1/3 cup butter 1 cup boiling water 3/4 cup cornmeal 1 tablespoon sugar 2 teaspoons chicken or beef instant bullion 1/2 cup milk 4 ounces shredded cheddar cheese (1 cup) 1 egg, beaten 2 cups wheat flour (white flour will work, too)

1 1/3 cups whole wheat white flour 2/3 cup toasted wheat germ 1 tablespoon cane sugar 1 tablespoon dried parsley 1 tablespoon dried rosemary 2 teaspoons baking powder 1/2 teaspoon sea salt 3/4 cup 1 % milk 1/4 cup unsalted butter (cold) 1 large egg 1/2 cup shredded cheddar cheese

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)

organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)

Clockwise from the top left: triple cream brie, quince paste, creamy monteray jack with blood orange jam, Midnight Moon sheeps milk cheese, seeded crackers and Seaside white cheddar with dried plums.

Make Grits 1 1/2 cups grits or corn meal, white or yellow 3 cups chicken broth, low sodium 3 cups milk 4 tablespoons butter 1 cup grated sharp cheddar (about 3 ounces) 3/4 cup grated parmesan

2 breakfast sausage links 1 tablespoon butter 1 tablespoon flour 1/4 cup + 3 tablespoons milk 2 tablespoons brewed coffee 2 English muffins 1/4 cup white cheddar 2 eggs salt & pepper

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.

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

In another medium bowl, whisk together the grated apple (without the lemon juice), white cheddar, golden syrup, vegetable oil, eggs, and milk until combined.

ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)

INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping

Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese

acorn squash, cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup fresh corn kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2 cup chopped scallions a tiny pinch of freshly grated nutmeg 1/4 teaspoon fine grain sea salt 1/3 cup grated white cheddar cheese

Avocado Ranch Dressing by Tip Garden Frosty Chocolate Pie by Jolene's Recipe Journal Gluten Free Penne with Brie, Fig and Rosemary by Culinary Adventures with Camilla Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy's Honeybunch Orange Creamsicle Martini by A Day in the Life on the Farm Orange Creamsicle No Bake Cheesecake by Cooking With Carlee Peaches and Cream Smoothie from Feeding Big Strawberry Crisp Milkshake by From Gate to Plate White Cheddar and Bacon Pasta Salad by Palatable Pastime Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids Milk Braised Chicken Thighs from A Kitchen Hoor's Adventures

Broccoli, Vinaigrette (Low Fat Buttermilk [Cultured Pasteurized Low Fat Milk, Salt], Sour Cream [Cultured Pasteurized Light Cream, Nonfat Milk, Enzymes], Mayonnaise [Expeller Pressed Canola Oil, Cage Free Egg Yolks, Water, Honey, Distilled Vinegar, Cage Free Whole Eggs, Salt, Lemon Juice Concentrate, Tocopherols -LCB- Vitamin E -RCB--RSB-, Cheddar Cheese [Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes], Agave Syrup, Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], White Vinegar, Sea Salt, Green Onions, Garlic, Lemon Juice Concentrate, Black Pepper, Xanthan Gum), GLUTEN FREE SPICED FLOUR (Flour (Brown Rice Flour, White Rice Flour, Ground Golden Flaxseed, Rice Bran, Xanthan Gum), Chili Powder (Paprika, Salt, Oregano, Cumin, Onion Powder, Garlic Powder, Cayenne Pepper, Tricalcium Phosphate)-RRB-

The charming heart - shaped basket offers Milk Chocolate Hearts, Milk Chocolate - covered Cherries and Raspberry - filled Galettes from Harry & David; Pixies from Fannie May; Cinnamon Jelly Hearts and fully 5 flavors of popcorn from The Popcorn Factory: Caramel, White Cheddar, Drizzled Caramel, Dark Chocolate Cherry Cordial and Valentine Kettle.

Ingredients 12 ounces gluten - free uncooked elbow macaroni 8 ounces Monterey Jack cheese, coarsely shredded 8 ounces extra sharp white Cheddar cheese, coarsely shredded 4 ounces American cheese, cut into small pieces 1 1/2 cups whole milk 2 teaspoons Nielsen - Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 1/4 teaspoon organic garlic powder 1 teaspoon salt 1/2 teaspoon white pepper 2 tablespoons butter 2 tablespoons gluten - free all - purpose baking flour 1/2 cup crushed gluten - free pretzels 1/2 tablespoon butter (for pretzels)

-- 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

2 cups brown rice elbow pasta; 3/4 cup Greek yogurt; 3/4 cup pureed cauliflower (see Tip); 1 tablespoon extra virgin olive oil; 2 tablespoon ground chia seeds; 1 red pepper, diced; 1 zucchini, grated; 2 tablespoons almond milk; 1/2 cup aged white cheddar cheese, finely grated

1 tbsp unsalted butter 1 tbsp flour pinch ground nutmeg pinch white pepper (optional) 1/2 tbsp paprika 4 fl oz (1/2 cup) milk 4 oz (1 cup) Swiss cheese or Cheddar, grated handful of spinach leaves, chopped 1/2 tbsp lemon juice (optional — citrus may cause a rash in some babies) 1 white fish fillet 1 tbsp grated Parmesan cheese

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

Broccoli cheddar (Water, milk, broccoli, pasteurized process cheddar cheese [cheddar cheese -LCB- pasteurized milk, cheese culture, salt, enzymes -RCB-, water, sodium phosphate, milkfat, salt, apocarotenal -LCB- color -RCB--RSB-, cream [cream, milk] carrots, modified corn starch, onions, chicken base [chicken meat in chicken broth -LCB- chicken meat, chicken broth, chicken fat, modified corn starch and / or rice flour, salt -RCB-, salt, hydrolyzed corn and soy protein, sugar, natural flavorings, potato flour, autolyzed yeast extract, carrot powder, turmeric], flour [bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid], butter [cream, salt], seasoning [salt, spices, extractives of paprika], soybean oil, mustard [water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice], pepper sauce [vinegar, red pepper, salt]-RRB-.

INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping

Macaroni & Cheese w. White Bean Puree Ingredients 8 ounces uncooked elbow macaroni 2 1/2 cups shredded cheese (sharp cheddar, Parmesan, Monterey Jack Cheese)-- reserve 1/2 cup of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3 Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LSB-...]

1/2 cup unsalted butter 1/2 cup milk 2 cup regular grits 8 ounces grated, sharp white cheddar cheese 4 large eggs, beaten 16 ounces cheddar cheese, cubed 1 teaspoon salt 1/4 teaspoon garlic powder 6 cups chicken broth 1/4 teaspoon pepper

Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Crackers