19 warm cheese bowl Recipes

butter, onion, diced, celery, washed, diced, flour, milk, warm, wisconsin sharp cheddar cheese, shredded, wisconsin gouda cheese, shredded, drops hot sauce, ham, diced, fresh chives, minced, white pepper , to taste

butter, onion, diced, celery, washed, diced, flour, milk, warm, wisconsin sharp cheddar cheese, shredded, wisconsin gouda cheese, shredded, drops hot sauce, ham, diced, chives, minced, white pepper, ground , to taste

vegetable oil, chicken breasts, cubed, salt and pepper, onion, diced, garlic cloves, minced, green bell pepper, diced, red bell pepper, diced, corn, drained, diced tomatoes and green chilies, undrained, black beans, rinsed and drained, chili powder, paprika, dried chipotle powder, salt and pepper, white rice, cooked (cooked ) or 2 cups brown rice (cooked), shredded cheese (for topping ), sour cream (for topping ), tortilla chips (optional) or warmed flour tortilla (optional)

baking potato, peeled and quartered (about 9 ozs.), instant yeast, unbleached all-purpose flour, water (warm 105 to 115 degrees ), extra virgin olive oil, plus more, extra virgin olive oil, for oiling bowl and pan, table salt, extra virgin olive oil, grated parmesan cheese (not shredded )

stouffer frozen spinach souffle , prepared according to package directions, cream cheese, softened, parmesan cheese , plus, grated parmesan cheese, divided, mayonnaise, chopped green onion, bread

hawaiian sweet bread, knorr vegetable soup mix, colby-monterey jack cheese (shredded ), mayonnaise, sour cream, parmesan cheese, spinach, drained and water squeezed out to dry

baguette slices, inced onion, mayo, mozzarella, unsliced bread

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.

active dry yeast, sugar, warm water (110of), all-purpose flour , sifted, salt, powdered whole milk, egg, vegetable oil, olive oil, for coating the bowl and the pan, halloumi or akawi cheese, chopped fresh flat-leaf parsley, mozzarella cheese , shredded on the small holes of a box grater (about 1/2 cup), chopped fresh oregano or thyme leaves, sesame seeds, nigella seeds, olive oil, plus extra for drizzling

active dry yeast, warm water, brown sugar, salt, butter, softened, all-purpose flour, skinless, boneless chicken thighs, cut into 1/2-inch dice, kiwi, mashed, dried oregano, ground cumin, taco seasoning, salt, all-purpose flour, olive oil, garlic, minced, onion, diced, chicken broth, tomato, chopped, cheddar cheese, shredded, divided, parmesan cheese, ground black pepper, garlic powder, butter, softened

active dry yeast or 1 (1/4 oz) package instant yeast, warm water, sugar, all-purpose flour, baking powder, salt, grated parmesan cheese, shortening, buttermilk

active dry yeast, warm water (110o to 115o), divided, sugar, salt, king arthur unbleached all-purpose flour, shredded cheddar cheese, dried oregano

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

zesty bread, parmesan cheese, margarine; softened, all purpose flour, pk yeast, salt, warm water, shortening, in medium bowl, combine all bread dough ingredients. roll dough out kitchen counter. make the dough fairly thin. take a pizza cutter and cut the dough into strips. then cut the strips in half. in a small bowl, combine all ingredients of topping. take the bread strips and twist in the middle then lay them on a cookie sheet. take a basting brush and dip it into the topping mix and brush each piece of bread real good. place into oven and bake for 25-30 min. at 400 degrees.

coffee can apple rolls, diced apples, broken pecans, granulated sugar, all-purpose flour, baking soda, salt, allspice, nutmeg, cinnamon, butter or margarine, vanilla extract, eggs, beaten, grease and flour two 1-lb coffee cans., in a medium bowl stir apples , pecans and sugar. let stand for 1 hour, stirring often to make juice., in a large bowl, stir flour, baking soda, salt, allspice, nutmeg and cinnamon together. add apple mixture. mix well, and stir in butter, vanilla extract and eggs. pour into coffee cans. tie a 2-inch strip of foil around top of each can. bake in 325 degree oven for 1 hour and 15 minutes., let stand 10 minutes , then remove from cans. serve warm or cool with cream cheese.

basic pizza dough , recipe follows, olive oil, lamb sausage and caramelized onions, recipe follows, active dry yeast, warm water (about 110 degrees f), all-purpose flour , plus additional for rolling dough, kosher salt, ground white pepper, scant tbsp honey, extra-virgin olive oil , plus some additional for coating the bowl/greasing the trays, extra-virgin olive oil, plus more for drizzling, spicy lamb sausage, casings removed, red onions, peeled and thinly sliced, honey, mozzarella cheese, cubed, basil leaves, stemmed, washed and dried

dry yeast, sugar, warm water, all-purpose flour, plus more for work surface, salt, extra-virgin olive oil, plus more for coating bowl and grill, extra-virgin olive oil, garlic , smashed, crushed red pepper , optional, pancetta, cut into 1/2-inch dice, assorted mushrooms , such as shiitake, cremini, oyster, or whatever you like, cleaned and sliced, stracchino (or another mild creamy cheese, such as ricotta or fromage blanc, at room temperature, grated parmesan, chives, finely sliced, aged balsamic for drizzling , optional