259104 queso con tomate cheese tomato Recipes

shredded sharp cheddar cheese, tomato sauce, garlic powder , to taste, olive oil, green pepper, chopped black olives, loaves french bread or 2 loaves italian bread or 9 english muffins, halved (or 1 bag of frito s scoops)

sheets puff pastry, grated cheese, tomatoes, jalapenos ( buy them sliced in a jar), egg

manchego cheese, sliced into small cubes, walnuts, toasted, ripe tomato , sliced in half then pureed (the best quality and organic, freshly picked are best!), spanish olive oil, fresh rosemary, leaves removed and minced (fresh !), cracked black pepper , to taste, sea salt , to taste

olive oil, tomatoes, dry white wine, littleneck clams , scrubbed, garlic cloves, minced, lemon, sliced into 12 wedges, chopped fresh parsley, diagonally cut french bread (about 1 inch thick )

crusty bread, tomato (firm ), olive oil (preferably extra virgin), salt

short-grain rice (i used sushi rice, which seems to be the only short grain rice going around here), crumbled queso fresco (kolla cheese is traditional, but most bolivian resources seem to agree that queso fresco is a good s), garlic, minced, red onion, minced, milk, water, salt

zucchini , cut into bite sized pieces, whole kernel corn, onion, sliced, green bell pepper, coarsely chopped, tomato, coarsely chopped, vegetable oil, white sugar, monterey jack cheese, cubed

velveeta cheese, tomatoes and green chilies, diced. i like rotel original, canned jalapeno slices, i like mild

eggs, butter, original flavor terra chips (found at specialty grocery stores), rye crisps, crumbled, scallions, white and light green part only, thinly sliced, sun-dried tomato cream cheese (store bought ), chipotle chiles in adobo, finely chopped, mayonnaise, garlic clove, finely chopped, salt and pepper, for seasoning

very ripe tomatoes , split in halves crosswise, garlic paste, extra virgin olive oil, plus more for drizzling, kosher salt or sea salt, french bread, split in half and halves cut in 4-inch lengths, anchovy fillets (preferably jarred ) (optional)

baguette (smaller loaves will produce less servings) or 1 loaf similar country type bread (smaller loaves will produce less servings), garlic cloves, peeled and halved, ripe roma tomato, halved, olive oil, freshly chopped parsley, salt and pepper (to taste)

french baguette, olive oil, plus more for drizzling, ham, roma tomatoes, garlic, peeled, kosher salt

thick-sliced crusty bread, very red tomatoes, ripe and firm, extra virgin olive oil, salt, serrano ham in very thin slices (optional)

crusty peasant or country bread, olive oil for brushing the bread, garlic, cut in half, tomatoes, fleur de sel or coarse salt if desired

lard , preferably home-rendered or vegetable oil, sized white onion , sliced into thin half-moons, garlic cloves, minced, tomatoes , preferably san marzano, canned chipotle chiles in adobo , with the sauce that clings to them, dried crumbled mexican oregano, salt

big ripe tomatoes (about 1/4 lb), rustic sourdough bread, toasted, spanish extra-virgin olive oil to taste, salt and pepper to taste

good white bread, french or sour dough are good, garlic, sized ripe tomatoes, coarse sea salt, extra virgin olive oil

fresh poblano chilies (also called pasillas), onions, salad oil, salt, queso fresco or jack cheese