218907 tartiflette melted cheese Recipes

dozen frozen white bread rolls dough (thawed to room temperature ), melted butter (more if needed), grated parmesan cheese (more if needed), shredded provolone cheese (or use cheddar cheese)

corn kernels, fresh or frozen and thawed, heated chicken stock or water, instant cornmeal, sugar, sour cream, manchego cheese, grated, butter, melted, cheese or mexican queso blanco

hot salsa, chopped green chilies, drained, monterey jack cheese, shredded, cheddar cheese, shredded, chopped black olives, tortilla chips

ground beef, ground pork sausage, processed cheese food, cubed, diced tomatoes with green chile peppers, with liquid

sliced easy-melt cheese (recommended : velveeta), butter, creamy peanut butter, vanilla extract, chopped nuts, sugar

unsalted butter, at room temperature, white or whole-wheat bread, rotisserie chicken , meat shredded (2 cups), blue cheese, granny smith apple, cored and thinly sliced

melt-in-your-mouth cookies recipe, salted butter, real vanilla extract, brewed espresso coffee, heaping tbsp confectioners sugar , sifted, all-purpose flour , sifted, sea salt, toasted pine nuts, coarsely chopped, sugar

elbow macaroni, reduced-fat monterey jack cheese, shredded, nonfat cottage cheese, nonfat sour cream, skim milk, onion, chopped, egg white, lightly beaten, light margarine, melted, cheese-flavored granule, dry mustard, black pepper, red pepper, ground, reduced-fat butter-flavored cracker crumbs, paprika

pineapple chunks, drain and reserve juice, sugar, flour, sharp cheddar cheese, grated, butter, melted, cheese crackers, crumbled

tomatoes, salt and pepper, crumbled feta , shredded mozzarella cheese or 1/4 cup any other cheese, chopped pitted ripe olives, green onion, chopped (1 tbsp)

dried calimyrna figs (about 1 1/2 cups) or 8 oz dried black figs, stems trimmed, quartered (about 1 1/2 cups), rustic whole grain bread (1/4-to 1/2-inch-thick slices), gruyere cheese (may substitute fontina or mild cheddar)

unsalted butter, softened, french bread, cut into 1/4-inch slices (i used whole wheat french ), fig fruit spread or 4 tbsp preserves, havarti cheese, sliced, avocado, sliced, fresh mint leaves, chopped (my addition), lemon juice, cracked black pepper

oil, anaheim chili, chopped (new mexico ), onion, minced, tomato, chopped, chicken broth, shredded monterey jack and cheddar cheese blend

pancetta, boiled potatoes, butter, olive oil, gruyere cheese, salt, pepper

vegetable oil, white onion, chopped, fresh mushrooms, halved and thinly sliced, chopped fresh epazote leaves (or oregano), salt, fresh ground pepper , to taste, shredded monterey jack cheese, crisp corn tortilla chips

free-range or organic eggs, pasta flour, plus extra for dusting, sea salt, creme fraiche, sliced fontina or other nice melting cheese, freshly grated parmesan, sea salt and freshly ground black pepper, purple sprouting broccoli, free-range or organic egg yolks, fresh marjoram , oregano or thyme tips, leaves picked, freshly grated parmesan , for serving, extra-virgin olive oil

imported fontina or gruyere cheese, cut in small chunks (about 4 cups), cornstarch dissolved in 1/2 cup milk, salt, white pepper, egg yokes, canned white truffle, sliced paper thin (optional), french ot italian bread toasted, buttered and cut diagonally into triangles