Recipe help?!


Question: i need a recipe uising only quaker quik grits and half a block of both colby jack and medium cheddar cheese
best recipe gets best answer but i need it by dinner time


Answers: i need a recipe uising only quaker quik grits and half a block of both colby jack and medium cheddar cheese
best recipe gets best answer but i need it by dinner time

I sometimes make grits "toast" using grits cooked in chicken broth instead of water, with grated cheese added.

I make the grits as directed using broth instead of water. I finish it with a about 1/2 cup of grated cheese (whatever kind I have around) and a Tbs. of butter. Then I pour it into a greased sheet pan to harden. I cut it into small planks and then "toast" in a non-stick skillet with a little bit of olive oil.

Then I serve them as an appetizer with sauteed mushrooms spooned on top.

The mushrooms are sliced thin and sauteed in butter and olive oil along with a shallot or two and then finished with about 1/4 cup Marsala, Madiera or sherry, whatever I have on hand and cooked down until the sauce becomes almost a glaze.

To plate, I spoon the mushrooms over the grits toast and sprinkle with chopped parsley.

Man thats Souther cooking..can't help you there

Grits mixed with grated cheese and butter!...simple, easy and tasty.

We love our cheese grits down south & they are so simple to make.

Make grits according to directions. Add 1/2 cup each of shredded cheeses & a little butter. Stir together til melted & add salt & pepper.......Yummy with grilled shrimp!

http://www.quakergrits.com/QG_Recipes/gr...

Grits and Cheese Biscuits
A stone-ground texture makes these biscuits distinctively crunchy.


1-1/2 cups all-purpose flour
1/2 cup Quaker or Aunt Jemima Enriched Hominy Quick or Regular Grits, uncooked
4 teaspoons baking powder

1/4 teaspoon salt (optional)
1/2 cup margarine or butter
1 cup (4 oz.) shredded cheddar cheese
1/2 cup milk

Heat oven to 425oF. Combine dry ingredients; cut in margarine until mixture resembles course crumbs. Stir in cheese; add milk, mixing just until dry ingredients are moistened. Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times. Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown.
16 BISCUITS
VARIATION: Add 1/3 cup finely chopped cooked ham and ? cup finely chopped onion with stirring in cheese. Proceed as recipe directs.

TIP: For finger sandwiches or hors d'oeuvres, split biscuits and fill with sliced ham or other favorite filling.

Cheesy Grits
Ingredients
1 1/2 cups uncooked grits
6 cups water
3 eggs, beaten
1 1/2 stick butter, melted
2 tsp. Lawry's seasoned salt
2 tsp salt
1 lb. grated sharp cheddar cheese
Tabasco to taste

Directions
Cook grits in water. Mix remaining ingredients with grits and placed in a greased casserole dish and bake, uncovered, at 350 degrees for 1 hour.


Cheese Grits
The casserole is a delightful addition for any meal from breakfast to dinner.
Enjoy!

Cheese Grits Casserole

1 c.
Yellow Corn Grits
4 c. Boiling Water
1 stick Butter or Margarine
6 oz.
Garlic Flavored Processed cheese or if unavailable, 1 cup grated cheddar cheese and garlic to taste - about 2 tsp, more or less

2 Eggs, beaten
4 oz. Green chilies, diced - mild to hot depending on your taste
1/4c. Milk

Serves 6.

Cook grits in boiling water for 30 minutes, keeping thin. Take off the stove and add the butter or margarine and the garlic cheese. Stir until melted. When cool, add the beaten eggs and milk. Bake in a pottery casserole at 375°F oven for 40 minutes or until firm and golden brown on top. Serve in the covered casserole to keep warm.





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