55 keep cheese Recipes

boneless skinless chicken breast halves (cut into bite sized pieces), salsa (chef s heat preferance), seasoning salt, margarine, cooked white rice (keep warm), mexican blend cheese or 2 cups colby-monterey jack cheese

red potatoes (key ingredient for this, as they are much moister than russets), each wrapped in foil and baked until done (400 degrees for about 1 hour, just until soft when gently squeezed). when done, remove from foil and let them set out to cool down enough to handle, or make them ahead of time and keep in refrigerator (once cooled) until ready to use., smoked ham, cubed into bite size pieces (ask the deli to slice a 3/4 slice of smoked ham if you don tsp have any ham leftovers to use - be sure to use smoked, not honey, ham), tb butter, tb flour, teapsoon garlic powder (don tsp use garlic salt since there s plenty of salt in the ham and butter - you can mince a couple fresh garlic cloves, if you prefer), crazy mixed-up salt (about 1 tsp), pepper (about 1/2 tsp), half-and-half (gives you a richer sauce than milk), grated gruyere cheese, grated velvetta cheese, some thin butter slivers for topping

boneless skinless chicken breast halves (each about 4 to 6 oz), fresh lemon juice, olive oil, minced garlic, divided, salt & freshly ground black pepper, chopped onion, heavy cream, fresh sage leaves, chopped (optional), chopped fresh parsley, rigatoni pasta , cooked al dente and keep warm (or other tubular pasta), flour seasoned with salt and pepper, dry white wine, crumbled gorgonzola or 1 cup blue cheese, grated fresh parmesan cheese, minced parsley (to garnish )

sweet italian sausage (any flavor ), chopped onion, diced garlic cloves, chopped green pepper , and, red pepper, chicken broth, beer, portabella mushrooms, scallions , chopped keeping the greens for topping, penne pasta, crushed salt, cracked black pepper, lemon pepper, basil, cinnamon, drained diced tomatoes, parsley, parmesan cheese, you may also use 1/2cup . tomato sauce

flour, salt, oil, onion, sliced, garlic cloves, minced, mushroom, sliced, white wine, parsley, tomato sauce or 14 oz pizza sauce, boneless skinless chicken breast, mozzarella cheese, shredded, spaghetti , cooked keep warm

fresh strawberries (keep stems on), cream cheese, softened, powdered sugar, orange juice

bread (i use challah), honey dijon mustard, deli sliced swiss cheese, deli ham, deli sliced turkey (i like smoked ), eggs, flour, melted butter, salt, black pepper, milk (low fat to try to keep it low in fat!), powdered sugar , for dusting, raspberry preserves, for dipping

yellow squash , cut into 1-inch pieces, scallions, chopped , keeping greens separate, garlic cloves, finely chopped, extra-virgin olive oil, okra, trimmed and sliced, yellow tomatoes, seeded and, corn kernels (from 1 ear ), coarsely grated havarti or muenster cheese (4 1/2 oz), chopped basil, cornmeal (not stone-ground), hard-boiled eggs, peeled and chopped, all-purpose flour, cornmeal, baking powder, salt, cold unsalted butter, cut into 1/2-inch cubes, whole milk plus additional for brushing

graham cracker crumbs, sugar, butter, melted, cream cheese, at room temperature, sugar, milk, vanilla, unsweetened whole frozen raspberries (keep frozen), raspberry jell-o gelatin, boiling water

egg whites, salt, cream of tartar, sugar (keep 1 cup for 2nd step), cream cheese (softened ), vanilla, whipping cream, marshmallows, frozen strawberries (thawed ), cherry pie filling

chicken breasts, cooked, angel hair pasta, cooked, onion, chopped, cream of mushroom soup, low sodium, chicken broth, monterey jack cheese, shredded (keep out 1/2 for topping), salt and pepper

tomato sauce, ball fresh mozzarella cheese, parmesan cheese, red wine vinegar, fresh basil leaf, cannelloni prepared stuffing, cannelloni tubes, shells (oven ready pasta), head cauliflower, heads broccoli (medium size), garlic cloves, olive oil, thyme leaves, hot chili peppers, anchovies (remove if you want to keep vegetarian, add a little extra salt instead), salt & pepper, bechamel sauce, creme fraiche, parmesan cheese, pepper

frozen country style hash browns, cream of chicken soup, cheddar cheese soup or box of velveeta diced, sour cream, bacon, green onions , keeping some of the greens, or 1 large onion diced, garlic pepper - to taste preference, butter

head lettuce, frozen peas , keep frozen, parmesan cheese, grated in can, tomatoes, cut into wedges, onion, diced, sugar, celery, sliced thin, mayonnaise , must use hellman s, eggs, hard boiled and sliced, water chestnuts, sliced, bacon, fried and crumbled (not bacon bits)

wonton wrappers (round ones if you can find them), mashed potatoes (i m going to use instant), cottage cheese, green onion, chopped (just the green part ), bacon bits (i ll use imitation to keep it vegetarian), salt and pepper, dill, curry powder

egg white : when you make merengue pour the sugar in 2 sequences, this way the merengue will not get soft, pastry dough : if you want to get a softer and fluffier dough add to it a shredded apple, endives : if you want to take out the bitterness, keep them 20 min in water mixed with milk, cheese : if you have a that is too dry, keep it covered in a wet towel ( in white wine - wow, this is expensive! - hope that is worth it) for 1/2 hour in the fridge, tomato paste : add it in a stew only at the end, otherwise the meat will become dry, coffee : add a piece of chocolate in it when making for an outstanding taste, coffee : good quality has a deep color, similar to the tobacco, if it is too shiny, it means it has been covered in oil, in serving to weigh more, meat : if you want to know if a piece of has been previously frozen, check if it has a lot of blood on it, if it doesn tsp - it is fresh, meat : dry - leave the stakes a few minutes in water, soda bicarbonate and white vinegar - it will tenderize it, meat : do not put paprika directly on the before you bbq - it will turn bitter, just add it at the end, meat - dredge meat through olive oil - it will make it softer meat - leave the meat a few minutes in rakia ( shlibovitz) in serving to tenderize it - yeah, i like this 1, meat - another way to tenderize it is to keep it for 1/2 hour in yogurt or sourmilk

butter, tasso , julienned (seasoned, smoked pork), shrimp, peeled, alfredo sauce, store-bought, heavy cream, cooked bow tie pasta (keep warm), green onion, chopped, parmesan cheese

white cabbage leaves , center veins removed, keeping leaves in 1 piece, blanched in salted water for 30 seconds and lay out to cool, ground pork, ground beef, chopped onion, canned tomatoes with juice, grain rice, worcestershire sauce, chopped fresh oregano, water, salt and pepper, grated white cheddar cheese, canned smooth tomato sauce, sugar, chopped fresh oregano