265 layered baked cheese Recipes

chicken stove top stuffing mix, cream of mushroom soup, milk, frozen meatballs, frozen peas, cheese, shredded

ground beef, onion, chopped, salsa, black beans, italian dressing, taco seasoning mix, flour tortillas, sour cream, cheese, shredded

german chocolate cake mix (regular size), water, eggs, canola oil, cook-and-serve vanilla pudding mix, unflavored gelatin, milk, cream cheese, softened, butter, softened, sugar, baking cocoa, vanilla extract

half-and-half cream, butter (or margarine), granulated sugar, vanilla, eggs, flour, baking powder, salt, cream cheese, room temperature, powdered sugar, whipping cream, fresh strawberries, cleaned and sliced

potatoes, green apples, onion, cheddar cheese, finely grated, double cream, ground nutmeg, pepper, melted butter or vegetable oil, for brushing

pie crusts, baked, cream cheese, softened, milk, milk, instant vanilla flavor pudding and pie filling, bananas, whipping cream, powdered sugar, nutmeg , for dusting

oreo baking crumbs, butter, melted, chopped pecans, flaked coconut, philadelphia brick cream cheese, softened, sugar, custard powder see note, eggs, whipping cream, semi-sweet chocolate

fresh tomatoes, sliced, zucchini , sliced into coins, olive oil , to brush the veggies, dried oregano (to taste), basil (to taste), salt , to taste, fresh ground black pepper , to taste, parmesan cheese, grated

use your favorite chocolate cake recipe , baked in a rectangular or square pan, cheese layer, butter, melted, cream cheese, lemon juice, heavy whipping cream, white sugar, strawberries, stalks removed, caster sugar, arrowroot, cherries, rinsed

cake layer, all-purpose flour , sifted, salt, baking soda, unsweetened cocoa powder, vegetable oil, eggs, vanilla extract, white vinegar, white sugar, buttermilk, water, cheesecake layer, cream cheese, softened, white sugar, cornstarch, eggs, vanilla extract, heavy whipping cream

stove-top stuffing mix for chicken, condensed cream of mushroom soup (reduced sodium suggested), milk, frozen meatballs, frozen peas, shredded cheddar cheese (4 oz.)

ground beef, refried beans, chili powder, cumin, taco sauce, chopped tomato, chopped onion, black olives, taco blend cheese, sour cream (the bigger size), green onion (optional), jalapeno (optional)

lean ground beef browned with onions, onion chopped and browned with beef, salsa, black beans rinsed, zesty italian dressing, taco seasoning mix, tortillas, sour cream, shredded four cheese

quinoa, chicken stock, water, lean ground beef, onion, chopped, garlic, minced, taco seasoning or 1 (1 oz) package chili seasoning mix, stewed tomatoes, canned corn niblets, drained, chunky salsa, black beans, rinsed and drained, black olives, sliced, cheddar cheese, shredded

ground beef, spicy chili beans, undrained, corn, drained, salsa (i used pace), taco seasoning (i used mccormick), crushed tortilla chips (i used santita), green onion, chopped, tomato, chopped, shredded cheese (i used colby & jack), peeled avocado, cubed (or sliced ), shredded lettuce

potato (desiree s), eggs, streaky bacon , unsliced, ham, off bone or 100 g smoked pork sausage, sour cream, butter, dried breadcrumbs, salt, grated cheese

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.

brownie layer, unsweetened baking chocolate, butter, sugar, vanilla, eggs, flour, chopped nuts (optional), cheesecake layer, cream cheese, room temperature, sugar, unsweetened cocoa powder, vanilla, eggs, flour