593 cheese day Recipes

leeks (white portion only), chopped, butter, king arthur unbleached all-purpose flour, carton (32 oz) vegetable broth, water, minced fresh parsley, herbes de provence, minced chives, celery seed, ground nutmeg, fresh asparagus, trimmed, red potatoes, peeled and cut into 1/2-inch cubes, cubed fully cooked lean ham, half-and-half cream, shredded gruyere or swiss cheese

potatoes, peeled and cubed, cream cheese, sour cream, onion powder, salt, ground black pepper, butter

cooked turkey, diced, cream of celery soup, frozen chopped spinach, thawed and squeezed dry, chopped onion, shredded cheddar cheese

mayonnaise, prepared salsa, romaine lettuce , torn, cooked turkey, diced, bacon, cooked and crumbled, tomato, diced (optional), diced onion (optional), black beans (optional), olive (optional), diced cheese (optional)

eggs, hard-boiled and halved, low-fat ricotta cheese, low fat cottage cheese, fresh chives, finely chopped, rye bread

egg white, vegetable oil, self-rising flour, skim milk, dried dates, finely chopped, brown sugar, low-fat ricotta cheese

cream cheese, softened, butter, softened, flour, eggs, beaten, brown sugar, vanilla extract, chopped pecans

fresh or reduced sugar canned pineapple, cubed, lowfat cottage cheese, macadamia nuts, crushed, reduced sugar canned mandarin orages, drained

boneless skinless chicken breasts, stalks celery, coarsely chopped, onion, coarsely chopped, green pepper, coarsely chopped, garlic, crushed and chopped, fresh mushrooms, halved if large, green olives or 1/2 cup black olives, coarsely chopped, crushed red pepper flakes, for heat (optional), crumbled blue cheese, prepared low-carb spaghetti sauce, cabernet sauvignon wine or 1/2 cup merlot or 1/2 cup sangiovese wine

day before potatoes, cooked potatoes, margarine, half and half, cream cheese, onion salt, seasoned salt, salt and pepper to taste, whip all ingredients until smooth. grease a 9x13 pan and pour potatoes in pan. refrigerate until the day of cooking. dot with some butter. bake at 350 degrees for 30-40 minutes.

sausage, bread, prepared mustard, grated sharp cheddar cheese, eggs, milk, black pepper, half-and-half, worcestershire sauce, salt, cayenne pepper

pork sausage, eggs, milk, salt, bread, cubed, grated cheddar cheese

potatoes, peeled and cubed, cream cheese, sour cream, onion powder, salt, ground black pepper, butter

potatoes, peeled and cubed, cream cheese, sour cream, onion powder, salt, ground black pepper, butter

spaghetti, cooked, shredded monterey jack cheese, divided, chopped turkey, green bell pepper, chopped, onion, chopped, cream of celery soup, chicken broth, salt, pepper

spaghetti, cooked, shredded monterey jack cheese, chopped cooked turkey, diced pimiento, undrained, green bell pepper, chopped, onion, chopped, cream of celery soup, undiluted, chicken broth, salt, pepper

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

butter, room temperature, bread , day old (preferably a good whole grain ), cheese, grated, room temperature (or shredded-i like cheddar)