335 you your cheese Recipes

cream cheese (this can also be whipped, your preference), flour tortillas (i use the spinach tortilla, but can you choose your favorite), ripe mango, peeled, pitted , and cut into 1/2 inch thick strips, green onions (green tops only ), carrot, peeled. shaved . (or cut julienne style), julienne strips jicama (pronounced, hee-ka-ma), julienne strips red bell pepper

boneless skinless chicken breasts, frozen spinach (thawed and drained ), mushroom (preferably baby portabellos, but whatever you like works too), pesto sauce , but leave about a tbsp in the tub (you can also make your own), noodles (i like speggetti but whatever suits you), splash chicken broth, salt , pepper, garlic powder, grated parmesan cheese and olive oil

american cheese (3/4 oz each), refrigerated buttermilk biscuits (grands), refrigerated taco sauce with seasoned shredded chicken (or you can use fresh shredded chicken with your own sauce recipe), green giant frozen corn kernels, old el paso chopped green chilies, sour cream, tomato , cut into 8 thin slices, shredded lettuce

grilled chicken breast fillets or 10 small (cut into bite size pieces), elbow macaroni, purple or yellow onion( diced finely), green onions (chopped ), yellow or red bell pepper( finely diced ), green bell pepper finely diced, eggs (boiled ) each egg needs to be cut into fourths or you can dice the egg into smaller pieces, shredded cheese (your choice ) we use velevetta, tomatoes (chopped ), celery (finely chopped ), seasoning (i use natures seasoning , you can use tony s, slap ya mama, etc.. your choice), parsley, black pepper (to taste)

basil (fresh leaves , stuff them into a measure cup and press them down with your hand, it s not a precise m), parmesan cheese (grated ), pine nuts (if you don tsp have , you can use walnuts or hazelnuts), garlic cloves, finely minced (or 1 tbsp of prepared minced garlic), lemon juice (helps prevent the pesto from turning brown upon exposure to the air), extra virgin olive oil, sugar

squash, sliced, onion, chopped, salt , to taste, pepper , to taste, shredded american processed cheese , slices (kraft sharp american slices), butter or 1/4 cup margarine, plain flour, sugar (some reviewers have suggested 2tsp so if you think 2tsp will be too sweet, adjust to your taste) or 2 tbsp splenda substitute, eggs, beaten, milk

vegetable oil, roasting chicken , jointed (you can ask your butcher to do this or buy chicken portions if you prefer), chicken broth, hot, onion, peeled and quartered, carrot, halved, celery rib, halved, bay leaves, fresh thyme, smoked paprika, garlic cloves, skin on , slightly bruised using a rolling pin, all-purpose flour, unsalted butter, brandy, chorizo sausage, finely chopped, salt & freshly ground black pepper, manchego cheese, grated (use parmesan instead if not available)

boneless skinless chicken (breast or thighs your choice) we like a lot of meat so we use 2 pounds., hot if you like spicy) picante sauce, bell peppers (green, yellow, red , orange, purple, your choice), onions, jalapenos, white beans, hot pepper jack cheese (or more if you really like cheese), garlic chopped fine, black pepper, ground cumin

ground turkey, taco seasoning (or if you like to make your own ), water, black beans, tomato paste, enchilada sauce, green chilies, chopped, mexican blend cheese (or whatever you like), corn tortillas, cut in 4 quarters

boneless skinless chicken breasts, baby spinach (about half of the bag), roma tomatoes, sliced, mushrooms, sliced without the stems, feta cheese, extra virgin olive oil (it can be greek, caesar anything you prefer) or 8 oz of your favorite vinaigrette dressing (it can be greek, caesar anything you prefer)

boneless skinless chicken breast, barbecue sauce (use your favorite kind ), canned chipotle chile in adobo (use 1 chili if you want it milder and 2 if you like it hotter. note ( use 1-2 chilies, not 1-2 cans!), vegetable oil, flour tortillas, salt, pepper, garlic powder, shredded lettuce, shredded cheddar cheese, sour cream

cream cheese, softened, brown sugar, thickest , richest caramel ice cream topping you can find (i m a big fan of mrs. richardson s), heath bits (or any chocolate coated toffee bits - or you can always go the extra mile and make your own toffee to crush!!), apples, cored and sliced (no need to remove the skin - it s good for you!)

potatoes, heavy cream, dry onion soup mix, butter, onions, diced, frozen herbs, ground beef, ground pork, eggs, breadcrumbs, frozen mixed vegetables, your choice, black olives, sliced, pepper, salt, nutmeg, paprika, tabasco sauce (and everything you like), milk, flour, butter, cheese, grated (your choice ), pepper, salt, nutmeg

zucchini, trimmed & halved lengthwise (use more or less as desired. i like a little more, but some like a little less!), sweet red pepper, sweet corn (canned ), olive oil, sweet pork sausage, casings removed (if you would like to have more meat in your dish, you can add more; the same goes for the ground chi), ground chicken, egg, italian breadcrumbs (amount will depend on moisture in meat and size of egg), chopped onion, whipping cream, grated fontina cheese, penne pasta, oregano (optional), minced garlic (optional)

ground beef, seasoning salt, macaroni and cheese mix, milk, butter (or what ever amounts the box calls for), american cheese, pinto beans, drained, tomatoes and green chilies (or plain if you like), your favorite chili seasoning mix, cheddar cheese or 8 oz monterey jack cheese, shredded

lean ham (thickly sliced ), eggs, cottage cheese (you can substitute low fat cheeses), frozen hash brown potatoes (defrosted), cheddar cheese, grated (or your choice of cheese swiss, monterey jack etc.), parsley (chopped ), salt and pepper

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.