1690 red cups cheese Recipes

red potatoes or 2 1/2 lbs baby yukon gold potatoes, large ones halved and small ones left whole, cream or 1/2 cup half-and-half, cream cheese, stalks chives, finely chopped

red bliss , yukon gold or fingerling potatoes, white wine vinegar, fresh lemon juice, dijon mustard, garlic clove grated or very finely minced, a heavy 1/4 cup greek yogurt (i used fage), salt, pepper, shallot, sliced very thinly, chopped fresh parsley or about 1/2 tbsp dried parsley, feta or goat cheese, crumbled, dried sage (or you could use very thinly sliced fresh sage)

flour, sugar, baking soda, cocoa, buttermilk, crisco or 1 1/2 cups wesson oil, vinegar, eggs, vanilla, butternut flavoring (or butter flavoring), margarine, philadelphia cream cheese, sugar, vanilla, chopped toasted nuts (pecans or walnuts)

red bell peppers, sliced green onion, chopped green bell pepper, garlic cloves, minced, thyme, oregano, chopped and seeded tomato, cooked orzo pasta, shredded swiss cheese, eggs, beaten, milk, salt and pepper

bacon, fried and crumbled, egg, beaten, cheese, grated, cooked rice or 1/2 cup cooked bulgur, vegetables, cooked and chopped, grated, mashed (carrot, zucchini or broccoli work well), yeast

baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but i really prefer to make my own and it s really so easy), melted butter, salt , garlic and pepper to taste, mix ingredients together ; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (i used my non-stick popover tins). i feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. i also think the butter helped brown the hash browns as they baked. don tsp press the hash browns too thin, or you ll have trouble releasing the finished product., bake at 400 degrees for 15 minutes or until the hash browns begin to brown., meat mixture, sausage links (i used 4 precooked patties, diced), onion, diced, red pepper, seeded and diced, grated cheese of your choice (i used a mexican cheese blend), any other filling choices you may want , but remember you have limited space in the hash brown cups, fry the sausage , onion and red pepper in about a tbsp of butter until cooked through., layer the meat mixture in the bottom of the partially cooked hash brown cups., sprinkle the cheese over the meat mixture. top with egg filling., egg filling, eggs, half and half or heavy whipping cream, salt and pepper to taste, a pinch of cayenne for some heat, optional, grated cheese of your choice (i used a mexican cheese blend), chopped fresh chives or green onion, for topping at serving, whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don tsp overfill, as this filling will puff up while baking and you don tsp want it to overrun the sides of the baking dishes. top with more grated cheese.

dried ancho chiles,* stemmed, halved, seeded, baby red potatoes (about 1 1/2 inches in diameter), extra-virgin olive oil, garlic cloves, chopped, grated dry jack cheese or 2/3 cup grated parmesan cheese and 1/3 cup grated sharp white cheddar cheese, chopped fresh italian parsley, chopped fresh cilantro

dried tri-colored fusilli or 2 cups rotini pasta, cubed swiss cheese or 3/4 cup cheddar cheese or 3/4 cup provolone cheese, frozen peas, celery, sliced fresh basil leaves, creamy roasted garlic salad dressing or 1/2 cup peppercorn ranch dressing, chunk tuna in water, drained, roasted red peppers, drained and coarsely chopped, romaine lettuce leaf, roasted cashews

millet (washed and drained ), water, vegetable bouillon cube, onion, carrot (or any other crunchy vegetable that takes yer fancy), red bell pepper, hot red chili pepper, clarified butter or coconut oil, low-fat quark cheese or 1/2 cup low-fat ricotta, gouda cheese or 1/4 cup edam cheese, grated, cilantro, chopped (garnish )

cubed monterey jack cheese or 2 cups cheddar cheese, and or 2 cups mozzarella cheese, cucumber, chopped, tomato, seeded and chopped, green onion, thinly sliced, white and green, chopped green pepper, chopped sweet red pepper, sour cream, mayonnaise, lemon juice, lime juice, garlic clove, minced, dijon mustard, dried basil, dried marjoram, paprika, sugar

red bell peppers (about 1 lb), olive oil, sliced green onions, garlic clove, minced, sliced spinach leaves, low-salt chicken broth, cannellini beans or other white beans, drained and divided, crumbled feta cheese with basil and tomato, sun-dried tomato sprinkles, sliced ripe olives, balsamic vinegar, italian-seasoned breadcrumbs, grated parmesan cheese

garlic oil, onion, chopped, diced italian-style tomatoes, crushed red pepper flakes, low-fat milk, old-fashioned grits (yellow or white ) or 1 cup quick-cooking grits (yellow or white), shredded reduced-fat cheddar cheese, ground black pepper

red bell pepper, yellow bell pepper, olive oil, yellow onion, chopped, garlic cloves, minced, orzo pasta, chopped pimento stuffed olive, drained & chopped, pimento stuffed olive, garnish, black olives, pitted, drained and chopped, pitted black olives, garnish, goat cheese, crumbled, salt , to taste, freshly ground coarse black pepper , to taste, fresh parsley leaves, garnish, low sodium chicken broth or 2 cups vegetable broth

yellow cake mix (plus required ingredients), tub plus 1 cup vanilla frosting, grapes , cut into clusters, pasteurized egg white, lightly beaten, granulated sugar, sugar , for dusting, rolled red fondant, yellow food coloring, for tinting, vegetable oil, butter cookies , for serving

millet flour, brown rice flour, tapioca flour, salt, baking soda, unsweetened cocoa, xanthan gum, buttermilk (or 1 cup regular milk mixed with 1 tbsp. apple cider vinegar), white vinegar, eggs, separated, sugar, butter, softened, vanilla extract, divided, powdered sugar, low-fat cream cheese, softened

flour tortillas , 6 -7 inches in diameter, olive oil, red wine vinegar, salt, pepper, shredded lettuce, diced ripe tomato, jalapenos, minced and seeded, canned vegetarian refried beans, mashed ripe avocados, cheese or 1/4 cup goat or 1/4 cup feta or 1/4 cup monterey jack or 1/4 cup cheddar, pitted jumbo olives, thinly sliced, sweet onions, separated into rings

gourmet red potatoes, complete caesar salad in a bag, either julienne-sliced grilled cooked beef or 3 cups cooked pork or 3 cups cooked chicken or 3 cups deli-sliced meat, red sweet bell peppers , cut into bite-sized strips, grated fresh parmesan cheese , as needed

olive oil, presliced mushroom, sliced onions, salt, fresh ground black pepper, crushed red pepper flakes (or more if you choose) (optional), brown sugar (or two), minced fresh garlic or 2 tsp bottled minced garlic, sherry wine or 1 tbsp red wine vinegar, fat-free flour tortillas, shredded cooked chicken breast (about 8 oz), arugula (we used the spinach) or 1 cup baby spinach (we used the spinach), shredded gruyere cheese or 1/4 cup swiss cheese, jalapeno cheddar cheese (we used both rondele spreadable cheeses) or 1/4 cup horseradish cheddar cheese, divided (we used both rondele spreadable cheeses)