1789 baked whole cheese Recipes

butter (plus extra for the baking dish), penne, whole milk, flour, kosher salt, cayenne pepper, grated sharp cheddar cheese (wisconsin), grated asiago cheese, grated fontina cheese, plain breadcrumbs, grated parmesan cheese, butter, melted, heavy cream

whole wheat pasta (i use the spiral shape ), shredded cheddar cheese, plus extra for topping (or whatever kind you want), eggs, skim milk (or whole , soy, whatever), salt, paprika, plus extra for topping, pepper, dry mustard (optional), crushed chex cereal (or other breakfast cereal), butter

sharp cheddar cheese (shredded ), monterey jack cheese (shredded ) or 8 oz mild cheddar cheese (shredded), butter (4 for recipe, approximately 2 for greasing pan ), whole milk, italian breadcrumbs, elbow macaroni

whole milk, coarsely chopped onion, ground nutmeg, butter, all purpose flour, dry mustard, crumbled soft fresh goat cheese (such as montrachet; about9 oz), egg yolks, salt, ground black pepper, egg whites, whipping cream

head cauliflower, seasoned bread crumbs, grated parmesan cheese, margarine, melted, garlic powder, salt, red pepper flakes, dried oregano

whole wheat flour , sifted (it s just 2 cups minus 2 tbsp), baking soda, baking powder, vegetable shortening, skim milk, low-fat cheddar cheese, shredded, light margarine, garlic powder

whole-milk cottage cheese (you could use 1 percent, but do not use nonfat cottage cheese...it will break when baked), eggs, lightly beaten, parmesan cheese, grated (about 1 1/2 cups), salt, ziti pasta (or other short , tubular pasta), extra virgin olive oil, garlic cloves, minced, tomato sauce (i like cento or pastene), diced tomatoes, dried oregano, chopped fresh basil, sugar, salt & freshly ground black pepper, to taste, cornstarch, heavy cream (whole milk could be substituted by increasing the cornstarch to 2 tsp and increasing the cooki), low-moisture mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups. you could use whole-milk or part-skim mozzarella, but do not use the preshredded cup)

whole wheat pasta (i prefer to use the small shells , or you could use a small penne or even a spaghetti), onion, cut in quarters and thin sliced, fresh baby spinach, fresh mozzarella cheese, cut in small cubes, minced garlic, lemons , zested, sliced almonds, toasted, chicken broth, toasted fresh breadcrumb (you could also use dried, but the fresh are really worth it, see below for recipe), olive oil (2-3 tbsp to garnish the pasta, 1 tbsp to saute the vegetables), salt, pepper (i like lots of for this dish), bread , fresh everyday works best, olive oil

whole wheat bread, toasted, baked ham (thin slices) or 8 slices roasted turkey (thin slices), fresh tomatoes (thin slices), olive oil, margarine, mayonnaise or 1 cup miracle whip, dry mustard, celery seed, salt or 1 tsp substitute, horseradish cream , spread, margarine, flour, milk, any kind, salt, american cheese or 8 slices velveeta cheese, chopped, pepper , if desired

whole wheat elbow macaroni (we use dreamfields), smart balance butter spread, whole wheat flour, mustard powder, nonfat milk, onion, diced, bay leaf, paprika, cayenne pepper (or to taste), chili powder (or to taste), cumin, hot sauce (to taste), egg, sharp cheddar cheese, grated (we like to use a combination of cheddar and pepper jack), kosher salt, pepper

onions, peeled and left whole, bay leaf, milk, butter, heavy cream, plain flour, sharp cheddar cheese, grated, coarse grain mustard, salt & freshly ground black pepper

cottage cheese (made from 1 ltr. of milk), onion, finely chopped, tomato, finely chopped, green chilies, washed,ends trimmed and finely chopped, garam masala powder, salt, cooking oil, cumin seed, whole wheat flour, milk, water, egg, baking powder, sugar, salt, oil, milk, egg, ground nutmeg

ham, cubed, broccoli florets, bow tie pasta, cooked, colby-monterey jack cheese, whole milk, evaporated milk, velveeta cheese, extra-sharp cheddar cheese, divided, eggs, beaten, sugar, pepper, dry mustard

whole wheat bread, baked beans, cheese , thin slices, tomatoes , large, butter

unsalted butter, onion, chopped, green bell pepper, chopped, frozen whole kernel corn, thawed, tomato, seeded, chopped, cooked rice (about 1 cup raw ), grated swiss cheese (about 6 oz), whipping cream, chopped fresh thyme or 1 tsp dried

dried whole wheat penne, trans fat-free margarine, all-purpose flour, salt, freshly ground black pepper, low-fat milk, smoked gouda, shredded (about 1/4 cup), fontina cheese, shredded (about 1/2 cup), panko (japanese breadcrumbs), roasted red bell pepper, plain greek low-fat yogurt

frozen spinach, salt, whole wheat or whole grain penne pasta or macaroni (any short cut pasta), extra-virgin olive oil, shallot, chopped, garlic, finely chopped or grated, frozen artichoke hearts , defrosted, halved, pat dry, dry white wine, butter, slightly rounded tbsp flour, milk, freshly ground black pepper, freshly grated nutmeg, gruyere cheese, shredded (about 1 1/2 cups), shredded parmigiano-reggiano cheese

whole wheat flour, oats, baking powder, baking soda, salt, nonfat soymilk, water, vinegar, margarine (i use earth balance), low-fat cheddar cheese (use vegan version, like vegan gourmet)