Showing posts with label Cheese. Show all posts

Ingredients 1 lb. of ground sausage (can sub ground chicken or turkey) 2 cups fresh spinach 1 (8 oz. block) of cream cheese, softene...


Ingredients

1 lb. of ground sausage (can sub ground chicken or turkey)
2 cups fresh spinach
1 (8 oz. block) of cream cheese, softened
3-4 cups of chicken broth (start with 3, add 1 more if desired)
2 (14.5 oz.) cans of Italian style diced tomatoes, drained
1 (20 oz.) bag of refrigerated cheese tortellini

Instructions
Full recipe from ; yummly.co

In a large, high-walled skillet over medium heat, brown the sausage (if you purchased sausage links, remove from casings first.). Drain the excess grease.
Roughly chop the spinach and mix it in.
Add the cream cheese in chunks so that it melts more evenly.
Mix in 3 cups of chicken broth, stir in the drained tomatoes, and mix until the cream cheese is melted and distributed throughout. Only add the remaining chicken broth if you want your sauce to be thinner.
Gently mix in the tortellini, and bring to a light boil. Let it simmer with the lid on, but tilted slightly so excess steam can escape.
Refer to the tortellini package for instructions to guide you as to how long it takes until it’s al-dente, it may take as little as 5 minutes. Mine took about 7.
Remove from heat and leave the lid partially on, let the sauce thicken up for about 5 minutes prior to serving.
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Ingredients 2 and 1/2 cups tortellini (refrigerated kind) - 10 oz (half of 20 oz bag) 1 teaspoon olive oil 1/2 tablespoon butter 5 ...


Ingredients

2 and 1/2 cups tortellini (refrigerated kind) - 10 oz (half of 20 oz bag)
1 teaspoon olive oil
1/2 tablespoon butter
5 garlic cloves, minced
1 cup vegetarian no-chicken broth (or chicken broth)
1 cup heavy cream
1 cup Asiago cheese, grated
1/4 teaspoon salt (approximately, to taste)
fresh parsley, chopped

Instructions
Full recipe from : yummly.co

Cook tortellini according to package instructions, rinse with cold water and drain.
Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute. Reduce to very low simmer, add salt. I usually add 1/8 teaspoon of salt, taste the sauce, and then add another 1/8 teaspoon of salt if needed. (Do not add all of 1/4 teaspoon of salt right away - taste first).
Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
To serve, top each serving with finely chopped fresh parsley
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Ingredients 6 hot dog buns (I use top sliced buns) 6 hot dogs 3 cups shredded monterey jack and cheddar cheeses, mixed 6 tablespoon...


Ingredients

6 hot dog buns (I use top sliced buns)
6 hot dogs
3 cups shredded monterey jack and cheddar cheeses, mixed
6 tablespoons soft butter, for brushing buns

Instructions
Full recipe from : yummly.co

Heat a non-stick skillet over medium heat.
Open and roll each hot dog bun flat with a rolling pin. Spread the outside of each bun with 1 tablespoon butter. Place it on the skillet, butter side down, and sprinkle top evenly with ⅓ cup shredded cheese.
Slice each hot dog lengthwise to where it's still connected, but will lay flat on the grill. Place hot dog, flat side down, on the grill next to the bun. Grill for 2 minutes on the flat side or until it starts to brown and then flip over and let grill for another minute on the other side. Transfer the hot dog to one side of the bun and sprinkle it with 3 tablespoons shredded cheese.
Close bun over hot dog and let grill until cheese is completely melted. Serve with ketchup and mustard.
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Ingredients: 12 oz tube of refrigerated biscuits 3 tablespoons melted unsalted butter 1/2 teaspoon garlic powder 1 cup shredded che...


Ingredients:

12 oz tube of refrigerated biscuits
3 tablespoons melted unsalted butter
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley leaves

Method:
Full recipe from : yummly.co

Preheat oven to 375 F. Cut each biscuit into quarters and place them in a large bowl. Add in the melted butter, garlic powder, cheddar cheese and parsley leaves. Stir gently to combine well.

Grease the muffin pan. Place 3 pieces of the biscuit dough into each cup and bake for 10 or until biscuits are golden brown. Transfer them out, let cool, remove from muffin pan and serve immediately.
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INGREDIENTS • 1 pound round boule-style loaf of sourdough • 6 slices provolone cheese, cut into 1/2-inch pieces • 1/2 cup (1 stick) ...


INGREDIENTS

• 1 pound round boule-style loaf of sourdough
• 6 slices provolone cheese, cut into 1/2-inch pieces
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup marinara sauce
• 2 large garlic cloves, minced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning
• chopped fresh parsley, to garnish

DIRECTIONS
Full recipe from : yummly.com

Preheat oven to 375 degrees. Rip off a large enough piece of foil to wrap around the loaf; coat with nonstick spray and place on a baking sheet.
Cut the loaf of bread into 1-inch slices with a serrated knife, leaving about 1/4-inch of the base of the bread intact. Repeat cuts in the opposite direction to create a crosshatch/cubed pattern. Place bread on the foil.
Press provolone pieces between all the slices of bread.
In a small bowl, whisk together the butter, marinara, minced garlic, garlic powder, onion powder, and Italian seasoning. Gently pry apart the bread pieces and drizzle the mixture over the loaf evenly, making sure to get in all the seams and cover all the pieces.
Wrap the bread up in the foil. Bake for 15 minutes.
Open up the foil, increase oven temperature to 425 degrees, and bake another 10 minutes until the cheese is melted and the bread is golden brown. Let stand 5 minutes before serving, sprinkle with parsley, pull apart the pieces and enjoy!
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#Recipe : Pepperoni Cheese Stick Roll Ups Ingredients 1 (8 ounce) package refrigerated crescent roll dough 4 cheese sticks, halved ...


#Recipe : Pepperoni Cheese Stick Roll Ups

Ingredients
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 4 cheese sticks, halved
  • 1 (3.5 ounce) package sliced pepperoni
  • 2 tablespoons butter, melted
  • 1/2 teaspoon Italian seasonings
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon grated Parmesan cheese
See full instructions on: the-girl-who-ate-everything.com
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FILLING 2 (8 oz.) packages cream cheese, softened 1/2 cup sour cream 2 Tablespoons granulated sugar 2 teaspoons vanilla extract 8 ...


FILLING
2 (8 oz.) packages cream cheese, softened
1/2 cup sour cream
2 Tablespoons granulated sugar
2 teaspoons vanilla extract
8 (8-inch) small flour tortillas

TOPPING
1/2 cup butter
1 cup granulated sugar
2 teaspoons ground cinnamon*


INSTRUCTIONS
Full recipe from : yummly.com

In a large bowl, beat the cream cheese, sour cream, 2 Tablespoons sugar and vanilla until smooth and creamy. Make sure no lumps remain.
Heat tortillas in microwave for 10 seconds. Take one tortilla and spread 1/3 cup of cheesecake filling on one end. Roll up tightly, leaving ends open. Repeat with all tortillas and cheesecake filling.
Melt butter in a large microwave-safe shallow dish or bowl. In a separate shallow bowl, mix together sugar and cinnamon.
Take each rolled taquito and first roll in melted butter, then roll in cinnamon-sugar mixture to fully coat all sides. Place on a large greased baking sheet. Repeat with all taquitos.
Bake at 350° F for 15 to 20 minutes, or until tops start to get golden brown. Remove from oven and let stand 5 minutes before serving.
Serve with sliced strawberries and whipped cream. Enjoy!
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Ingredients 1 pound lean ground beef 1 cup thinly sliced onion 12 ounces large elbow pasta 2 1/2 cups beef broth 14 ounces canned,...


Ingredients

1 pound lean ground beef
1 cup thinly sliced onion
12 ounces large elbow pasta
2 1/2 cups beef broth
14 ounces canned, diced tomatoes
1/2 cup ketchup
2 tablespoons mustard
1 cup cheddar cheese
1/2 cup diced red onion
1/2 cup diced tomatoes

Instructions
Full recipe from : yummly.com

Heat a Dutch oven coated with cooking spray over high heat. Brown the beef in the pan then add the onions and continue cooking until the onions begin to soften.
Stir in the pasta, broth, and diced tomatoes. Bring to a boil and simmer 15 to 20 minutes or until the pasta is cooked through and most of the liquid has been absorbed.
Stir in the ketchup, mustard, and cheddar cheese. Continue cooking and stirring occasionally until the cheese has melted.
Divide evenly between 4 bowls and top with red onion and diced tomatoes.
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INGREDIENTS 24 oz | 700 g potatoes (about 4 medium-sized), scrubbed clean and peeled 2 tablespoons olive oil (or coconut oil) 7 oz |...


INGREDIENTS

24 oz | 700 g potatoes (about 4 medium-sized), scrubbed clean and peeled
2 tablespoons olive oil (or coconut oil)
7 oz | 200 g diced bacon (trimmed of fat)
2 scallions or spring onions (shallots), trimmed and finely sliced
4 large eggs
¼ cup shredded mozzarella cheese (or cheddar)
Cracked pepper to season

INSTRUCTIONS
Full recipe from : yummly.com

Dice potatoes into small ¾-inch cubes.

Stove Top:
Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). To speed up cooking time, cover pan with a lid, checking the potatoes every 4-5 minutes or so to stir them (this takes about 15 minutes).
Add the bacon pieces to the pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden with crisp edges, while soft on the inside. Add the spring onions; stir them through and season with pepper (optional). The bacon releases some oil by this stage to cook your eggs!
Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Fry until the whites are set and the eggs are cooked to your liking. Serve immediately! (Don't leave the hash in the pan or the eggs will continue cooking in the heat of the skillet).

Oven Method:
Preheat oven to 400°F | 200°C. Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet). Spray with a light coating of cooking oil spray and bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden. Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy. Remove from oven, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking. Serve immediately!
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Here’s what you will need: 1 lb Lean Ground Beef 1 Small White Onion, diced 2 Tbsp. Minced Garlic 14.5 oz can Diced Tomatoes 7 oz K...


Here’s what you will need:
1 lb Lean Ground Beef
1 Small White Onion, diced
2 Tbsp. Minced Garlic
14.5 oz can Diced Tomatoes
7 oz Kidney Beans (half of 1 can)
7 oz Black Beans (half of 1 can)
1 1/2 Tbsp. Chili Powder
1 1/2 tsp Cumin
1 tsp Seasoned Salt
3 1/2 cups Chicken Broth
10 oz Cavatappi Pasta (you can use any pasta you like)
3 cups Shredded Sharp Cheddar

Optional Toppings:
* Shredded Sharp Cheddar
* Sour Cream
* Cilantro

Directions:
Watch video of this recipe in facebook

In a large pot, cook ground beef and onions over medium high heat until browned. Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil. Add the pasta, and cook according to package instructions. Stir in the cheese, and cook for an additional five minutes, or until thickened. Serve with your favorite toppings & enjoy!
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Here’s what you will need: Ground chicken Salt and pepper Cubed cheese (We used mozzarella, but you can use whatever you want) Pank...


Here’s what you will need:
  • Ground chicken
  • Salt and pepper
  • Cubed cheese (We used mozzarella, but you can use whatever you want)
  • Panko
  • Oregano
  • Flour
  • Eggs 
  • Oil for frying
  • Condiments of your choice

Directions:
Watch video of this recipe in facebook
  • First, season the ground chicken with salt and pepper. Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside.
  • Season the panko with oregano. Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix. Deep fry in the oil until browned and crispy.
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Ingredients 6 medium potatoes,peeled and chopped 2 ½ cups (625 ml) water 1/2 cup (120 g) chopped onion 2 teaspoons instant chicken ...


Ingredients

6 medium potatoes,peeled and chopped
2 ½ cups (625 ml) water
1/2 cup (120 g) chopped onion
2 teaspoons instant chicken bouillon granules
1/4 teaspoon freshly ground black pepper
6 oz (180 g) shredded American cheese
1 ½ cups (375 ml) can evaporated milk
4 oz (120 g) crispy cooked bacon,crumbled

Method
Full recipe from : yummly.com

Step 1 Combine potatoes,onion,chicken bouillon,pepper and water in slow cooker.

Step 2 Cover and cook on low heat setting for 8-9 hours(for high heat set for 3-4 hours). Stir cheese and milk into mixture in slow cooker. Cover slow cooker and cook on low-heat setting for a further 1 hour.

Step 3 Remove cooked potato soup from slow cooker. Ladle into a soup bowls. Sprinkle with crumbled bacon and serve.
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INGREDIENTS 2 tablespoons butter 2 cloves garlic, minced 5 ounces spinach 1 cup artichoke hearts, drained 3 cups milk 2 teaspoon...


INGREDIENTS

2 tablespoons butter
2 cloves garlic, minced
5 ounces spinach
1 cup artichoke hearts, drained
3 cups milk
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups elbow macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese

PREPARATION
Full recipe from : facebook.com

Preheat oven to 450°F.
In a large pan, melt the butter. Add garlic, spinach, and artichoke hearts, cooking until spinach is wilted. Slowly add the milk, salt, and pepper. Stir until milk is boiling. Add the macaroni, cooking until the milk coats the macaroni like a glaze. Add the cheddar and two cups of mozzarella, stirring until the cheese is completely melted.
Sprinkle the remaining mozzarella on top. Bake for seven minutes, until cheese is bubbly and golden brown. Serve!
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