228 vegetable cheese ups Recipes

lasagna noodles, frozen chopped spinach, frozen chopped broccoli, mushroom stems and pieces, egg yolks, part-skim ricotta cheese, mozzarella cheese, shredded, tomato sauce, nutmeg, parsley flakes, parmesan cheese

vegetable oil, diced chorizo sausage, chopped white onion, minced garlic, salt, cayenne pepper, all-purpose flour, diced tomatoes, drained, canned chopped mild green chili, heavy cream, grated medium cheddar, grated monterey jack cheese, tortilla chips, pickled jalapeno pepper (optional), hass avocado, peeled, seeded, and diced, chopped grilled green onion, for garnish, chopped fresh cilantro leaves, for garnish, sour cream, for garnish

loaded with eggs, meat, vegetables, and cheese, a hearty breakfast burrito seems like the perfect way to start the day on the right foot. but with all those components, burritos can be time consuming to prepare. few of us have time to spare in the morning, so we wanted to come up with a simple, easy-to-prepare burrito. here s what we discovered, cook the components together in the same pan. use a nonstick skillet large enough to accommodate all the ingredients., cook the sausage and vegetables together and remove them from the skillet before cooking the eggs., overstir the eggs. use a heatproof rubber spatula to push, lift, and fold the eggs back and forth across the skillet., tortillas in the microwave to prevent them from ripping when you roll the burritos., assembling breakfast burritos, spread a portion of the filling in a line across each tortilla , just off center., fold the sides of each tortilla over the filling , then roll the bottom edge of the tortilla tightly up over the filling and continue to roll into a burrito., folding scrambled eggs, as the eggs cook , gently push, lift, and fold them from 1 side to the other, using a wooden spoon or heatproof spatula, until large, airy curds have formed.

cremini mushrooms, cleaned and finely chopped in food processor or 3 portabella mushrooms, yellow onion, finely chopped, garlic cloves, minced, extra virgin olive oil, frozen chopped spinach , defrosted and squeezed dry, part-skim ricotta cheese, curly edge lasagna noodles , cooked al dente, fat free vegetable stock or 1 cup fat-free chicken broth, gorgonzola, crumbled, heavy cream, shredded mozzarella cheese

wild rice, brown rice or 1 cup long grain white rice, water, cooking oil, red bell peppers, chopped, green bell peppers, chopped, cocktail olives, halved with pimento removed, mushrooms, sliced, tomatoes, diced or cut up, green onions, chopped, garlic cloves, minced (us garlic lovers may wanna double that), chopped fresh parsley, chopped fresh oregano, salt , to taste, pepper , to taste, cheddar cheese (optional) or 6 oz monterey jack cheese, shredded, to taste (optional)

dried lentils, water, garlic clove, bay leaf, diced onion, garlic cloves, bell pepper, carrot, yellow squash, mushrooms, dry red wine, ground cinnamon, oregano, marjoram, canned tomatoes, fresh parsley, salt, pepper, whole wheat lasagna noodles, broken up, parmesan cheese, grated, butter, flour, milk, heated to just below scalding, nutmeg, salt, eggs, feta cheese, parmesan cheese

vegetable oil, potatoes , o brien, frozen, prepared, black beans, drained, mexicorn, flour tortillas, mozzerella cheese, cheddar cheese, salsa, light sour cream

vegetable oil, for frying, fresh jalapeno peppers, cream cheese, softened, monterey jack cheese, grated, bacon, cooked and crumbled, original essence , plus, original essence, all-purpose flour , plus, all-purpose flour, divided, milk, egg, lightly beaten, panko breadcrumbs

baby carrots, tomatoes (cut up ), zucchini, onion, pumpkin, beef stock, chicken bouillon cube, water, pepper, fresh basil, fresh cilantro, cheese (optional)

vegetable oil, green onions, finely chopped, red bell pepper, seeded and finely chopped, shredded romaine lettuce or 5 cups iceberg lettuce, drained and rinsed canned black beans, frozen corn, chopped fresh cilantro, redhot cayenne pepper sauce, ground cumin, shredded monterey jack cheese, spring roll wrappers, thawed (6 in )

vegetable oil for frying, dozen chicken drumies ( chicken wings with small wing joint removed), crystal hot sauce, sour cream, heavy cream, juice of 1 lemon, minced shallots, minced garlic, crumbled maytag blue cheese, salt and pepper, worcestershire sauce, flour, eggs, beaten with 1 tbsp milk, essence , recipe follows, carrots, peeled and cut into 3-inch sticks, celery stalks, peeled and cut into 3-inch sticks, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

vegetable oil, for frying, fresh large jalapeno peppers, cream cheese, softened, monterey jack, grated, bacon, cooked and crumbled, essence , plus 1/4 teaspoon, recipe follows, all-purpose flour plus 3 tbsp, divided, milk, egg, lightly beaten, panko bread crumbs

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.

ground beef, frozen mixed vegetables (peas, carrots, corn), frozen zucchini, frozen lima beans, vegetable juice or 5 cups tomato juice, water, instant beef bouillon, dried basil (crush between fingers to wake up flavor), dried marjoram (crush between fingers to wake up flavor), salt, ground black pepper, onion powder, garlic salt, spaghetti (uncooked, broken into thirds ), grated parmesan cheese (to taste), flat-leaf italian parsley (finely chopped )

broccoli, cut up, cauliflower, lgr. vidalia onion (sliced thin), sugar, salt, basil, mayonnaise, cooked bacon (crumbled ), croutons, head lettuce , torn up, sliced water chestnuts, shredded cheddar cheese, parmesan cheese , cheest

sheets of 18 x 12 inches phyllo dough, melted butter or olive oil, red peppers cut up and roasted, yellow peppers cut up and roasted, white onion peeled and sliced and roasted, basil leaves cut into chiffonade, olive oil as needed, salt and cracked black pepper to taste, grape tomatoes roasted, goat cheese plain and sliced into equal 12 rounds, pine nuts toasted, capers, high quality balsamic vinegaer as needed, greens for garnish such as arugala

chicken wings , separated at joints, and wing tips reserved for stock, fresh squeezed orange juice, lime juice, buttermilk, minced garlic, southwest essence, divided , recipe follows, kosher salt, all-purpose flour, vegetable oil, for frying, creamy chipotle-cilantro sauce , recipe follows, kicedk-up jalapeno poppers , recipe follows, chili powder, ground cumin, paprika, black pepper, ground coriander, cayenne pepper, garlic powder, crushed red pepper, salt, dried oregano, sour cream, mayonnaise, chipotle in adobo sauce, chopped fresh cilantro, salt, vegetable oil, for frying, fresh large jalapeno peppers (or more if peppers are small), cream cheese, softened, grated pepper jack cheese, bacon, cooked and crumbled, southwest essence, divided, all-purpose flour plus 3 tbsp, divided, eggs, lightly beaten, panko bread crumbs

scallopine-style turkey cutlets (2 lb), sharp cheddar cheese or 8 oz swiss cheese or 8 oz mozzarella cheese, white wine, dry vegetable soup mix, garlic powder, pepper, tabasco sauce (about 2 shakes), half-and-half