Archive for the ‘Cheddar Cheese’ Category

Beer and Cheese Soup

Beer and Cheese Soup
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 20 min

  • 5 tablespoons butter
  • 2 carrots, finely chopped
  • 2 leeks, white and light green parts only, finely chopped
  • Salt and pepper
  • 1/3 cup flour
  • 3 cups milk
  • One 12-ounce bottle amber beer, such as Dos Equis
  • 1-1/2 tablespoons Dijon mustard
  • 10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
  • Croutons, for garnish
  1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
  2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
  3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

**Personal Review: No Review Yet**

Advertisements

Smoky Chicken and Cheesy Potato Casserole

Smoky Chicken and Cheesy Potato Casserole
Recipe & picture courtesy of Better Homes & Gardens

Prep: 20 minutes
Cook: Low 5 to 6 hours (low)

  • Nonstick cooking spray
  • 1 10-3/4-ounce can condensed cream of chicken with herbs soup
  • 1 8-ounce carton dairy sour cream
  • 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
  • 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
  • 3 cups chopped smoked or roasted chicken or turkey
  • Crushed croutons (optional)
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
  2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

grp_edr_turkey_burger_zucchini_sz2
Recipe & picture courtesy of Rachael Ray

Serves 4

  • 2 pounds ground turkey breast
  • 1/3 cup finely chopped flat-leaf parsley (a generous handful)
  • 1 tablespoon grill seasoning
  • 1 tablespoon Dijon mustard
  • 2 teaspoons poultry seasoning
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 slices sharp cheddar cheese
  • 1 small zucchini, finely chopped
  • 1/4 red bell pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons thyme leaves, finely chopped
  • 2 teaspoons hot pepper sauce
  • Juice of 1 lime
  • Salt
  • 4 sandwich-size English muffins, preferably sourdough, fork split
  • Softened butter, for spreading
  • 4 red leaf lettuce leaves
  1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
  2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
  3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
  4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

One-Pan Italian Pasta

one-pan-italian-pasta
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 8 servings, 1 cup each

  • 2 lb. ground beef
  • 2 cloves garlic, minced
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 can (14-1/2 oz.) beef broth
  • 1 cup water
  • 2 cups bow tie pasta (farfalle), uncooked
  • 1 medium zucchini, sliced
  • 1 can (6 oz.) tomato paste
  • 1/4 tsp. Italian seasoning
  • 1 cup KRAFT Shredded Mild Cheddar Cheese
  1. Brown meat with garlic in large skillet; drain. Return to skillet.
  2. Add tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.
  3. Stir in tomato paste and Italian seasoning until well blended. Sprinkle with cheese.

**Personal Review: No Review Yet**

Bacon Cheeseburger Meatloaf

bacon-cheeseburger-meatloaf
Recipe & picture courtesy of Food Network

Cook Time: 55 min
Yield: 1 (9 by 5-inch) loaf

  • 1 pound ground chuck
  • 10 slices bacon, cooked and crumbled
  • 1 (8-ounce) package sharp Cheddar, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup bread crumbs, toasted
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup ketchup
  • 2 tablespoons prepared mustard
  • 1 (3-ounce) can French fried onions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
  3. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
  4. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

**Personal Review: This came out AMAZING. It wasn’t as firm as meatloaf usually is but it had such great taste. Everyone gobbled it up at dinner. There were no leftovers – I did cut the bacon raw before cooking it, it made it cook faster and instead of crumbling it I just put the pieces in as cut. It provided a nice crunch.**

Easy Cauliflower & Broccoli Au Gratin

easy-cauliflower-broccoli-au-gratin
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 23 min
Makes: 10 servings, about 3/4 cup each

  • 1 lb. large cauliflower florets
  • 1 lb. large broccoli florets
  • 1/2 cup water
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup milk
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
  • 10 RITZ Crackers, crushed
  • 3 Tbsp. KRAFT Grated Parmesan Cheese
  1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
  2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.
  3. Mix cracker crumbs and Parmesan; sprinkle over vegetables.

**Personal Review: No Review Yet**

Tex-Mex Chicken and Rice Casserole

l_r087329
Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 25 minutes

  • 1/2 cup chopped onion (1 medium)
  • 1 tablespoon olive oil
  • 1 6.9-ounce package chicken-flavored rice and vermicelli mix
  • 1 14-ounce can chicken broth
  • 2 cups water
  • 2 cups chopped cooked chicken or turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • 3 tablespoons canned diced green chile peppers, drained
  • 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
  3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

**Personal Review: This came out great – I would add corn and black beans next time though.