44 always cheese Recipes

butter, onion, chopped, cooked chicken, shredded, picante sauce, divided, cream cheese, cumin, sharp cheddar cheese, shredded and divided, flour tortilla (8-10 8-inch )

cream cheese (softened ), sour cream, taco sauce, cheddar cheese (shreadded, can use mild, sharp or mexican style), tomatoes, diced, black olives (sliced or whole , your preference)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

bacon (optional), diced onions, green pepper, diced (optional), kidney beans, undrained, shredded cheddar cheese, tomato sauce (or 2 diced tomatoes), chili powder (i use at least a tbsp for our family), corn kernel (i always use frozen), salt , to taste, pepper , to taste

white bread (high quality if at all possible, sourdough is great!), american cheese, margarine , to taste

olive oil, russet potatoes, cubed, red potatoes work very well for this , too.), green onions, sliced, garlic powder, dried thyme, ground nutmeg, tblsp balsamic vinegar, salt and pepper to taste, fresh parsley, snipped, fresh cilantro, snipped, chipotle-cheddar cheese, shredded (i used sargento bistro blend)

green peppers, diced onion, garlic cloves, minced, garlic clove, smashed, pam cooking spray, tomato sauce, shredded mozzarella cheese, divided in half, chunky mild salsa, hot cooked brown rice (1 cup uncooked rice), water, butter

softened cream cheese, frozen spinach, thawed and drained, milk, garlic & onion powder, to taste, salt and pepper, to taste, parmesean or romano cheese, to taste, bacon bits, optional, egg, tubes refrigerated crescent rolls, kicked up version, i always buy bags of frozen chopped spinach. you can saute it with the seasonings , and have very little, if any liquid to drain. i like to saute with some onion and red pepper, both chopped fine, as well as a heaping tbsp of minced or chopped garlic. i like this better than the onion and garlic powder, however, those are good options that are quicker. i almost always add a squeeze of fresh lemon and a dash of worcestershire to anything using spinach. i usually add chopped fresh fried bacon instead of bacon bits. just wanted to post the original recipe as given to me by a friend for foodies who prefer the easier methods.

ground beef, chopped onion (sometimes i use slightly more), tomato juice, brown sugar, vinegar, salt, oregano, marjoram, garlic powder, cornstarch, water, lasagna noodles, cottage cheese, shredded mozzarella cheese (i have always used the mozzarella) or 2 cups swiss cheese (i have always used the mozzarella), parsley flakes (i substitute fresh parsley when i have it), parmesan cheese

lasagna noodles, ricotta cheese, mozzarella cheese, shredded, mozzarella and provolone cheese, grated parmesan cheese, eggs, beaten, lean ground beef (i always use 1 lb), onion, chopped, green bell pepper, chopped, sliced mushrooms, drained, dried oregano (rub between fingers to release flavor), dried basil (rub between fingers to release flavor), garlic powder or 1 minced fresh garlic clove, white sugar, salt and pepper, tomato sauce

pasta sauce, divided, ricotta cheese, mozzarella cheese, shredded, parmesan cheese, grated, egg, beaten, italian seasoning (optional) or 1 tsp garlic powder (optional), cannelloni tubes, cooked (i always use fresh-made manicotti or cannelloni crepes shells), cooked chicken, shredded (optional)

ground beef, garlic cloves, yellow onion (about half ), parsley, oregano, basil, chopped tomatoes, tomato paste, tomato sauce, red wine, cottage cheese, parmesan cheese (i always use fresh), mozzarella cheese , dived, jumbo pasta shells

uncooked lasagna noodles (i always cook up more), mozzarella cheese, slices (can use more or less , and make certain to use a good-quality mozzarella cheese), parmesan cheese, italian sausage (casings removed , use milk or spicy, can use 1-1/2 lb), crushed red pepper flakes (or to taste, you may omit if using spicy sausages), onion, chopped, fresh minced garlic, dried basil, dried oregano, tomato paste (can use 2 cans if desired for a richer sauce), crushed tomatoes, canned tomato sauce, water, seasoning salt (more if needed) or 1 tbsp white salt (more if needed), ground black pepper (or to taste), sugar (more if needed), oil, onion, finely chopped, fresh minced garlic, ricotta cheese (can use half ricotta and creamed cottage cheese), parmesan cheese, cream cheese (very soft ), eggs, slightly beaten, shredded mozzarella cheese, seasoning salt (or to taste), ground black pepper (or to taste)

butter, flour (i always or only use bob s red mill soy to significantly cut the carbs and boost protein.), salt, dry mustard, cayenne (optional for this recipe , sometimes i ll add it anyway just for the metbolism boost, more than for f), pepper, milk, monterey jack cheese (or sonoma jack), mozzerrella cheese, muenster cheese, swiss cheese, hot sauce, chopped habanero pepper

eggs, diced green chilies (or use half the can if you want them less spicy, but now i always use the whole can, be sure to use ), low-fat cheese, grated (i use four cheese mexican blend), half & half light cream (optional) or 2 tbsp milk (optional), spike seasoning (optional, but recommended , f you don tsp have spike use your favorite multi-purpose seasoning.), salt & freshly ground black pepper

minced beef, canned tomatoes, chopped tomatoes, sliced mushrooms, sliced carrot, green beans (or any other vegetable), instant oxo, cubes (gravy granules), salt and pepper, unsalted butter, plain flour, grated cheese (to taste, i use a mix of whatever is in the fridge , always strong cheese), salt and pepper, grated cheese, for sprinkling

all-purpose flour, extra virgin olive oil, salt, lukewarm water, chopped spinach, chopped onions, olive oil, lemon juice, sumac, salt, pepper, softened cream cheese, crumbled feta cheese, chopped walnuts (optional), heavy cream, parsley, chopped, scallion, minced, salt, black pepper (fresh ground ), lean ground beef or 1 lb ground lamb or 1 lb ground turkey, tomato, minced, onion, minced, chopped flat leaf parsley, tomato paste, fresh lemon juice, salt, fresh ground black pepper, ground cinnamon, cumin, allspice, dried thyme, dry oregano, frying oil (i always use olive, use what you like)

lean ground beef, sliced tomatoes, frozen chopped broccoli, thawed & drained, shredded monterey jack cheese, sour cream (i always use light), creamy prepared ranch dressing (i always use light), milk (i always use skim), egg, buttermilk baking mix (bisquick light is my choice!) or 2 cups bisquick (bisquick light is my choice!)