Recipe? What can l Make with a pound of Cheddar Cheese?!
ThanksWww@FoodAQ@Com
Answers:
Here is an idea !.!.!.!.!.!.!.!. = )
You can make two batches of these since they are so good !.!.!.!.!.!.!.
Andouille and White Cheddar Over-Stuffed Baked Potatoes
8 large baking potatoes
Drizzle olive oil
Salt
Freshly ground black pepper
3 tablespoons olive oil
2 cups thinly sliced onions
1/2 pound andouille sausage, ground
8 tablespoons butter
1 to 1 1/2 cups cream fraiche
1/2 pound cheddar cheese, grated
1/4 cup chopped chives
1/4 cup chopped parsley
Preheat the oven to 400 degrees F!. Season the potatoes with olive oil, salt and pepper!. Place on a baking sheet and bake until tender, about 1 hour!. Remove from the oven and cool!. In a saute pan, over medium heat, add 2 tablespoons of olive oil!. When the oil is hot, add the onions!. Season with salt and pepper!. Cook until caramelized, about 8 minutes!. Remove from the heat and cool!. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil!. When the oil is hot, brown the sausage, about 6 minutes!. Using a slotted spoon, remove the sausage and drain on paper towels!. Set aside!. Using a sharp knife, remove the top 1/4 of each potato!. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato!. Set the hollowed potato shells, aside!. In a mixing bowl, combine the potato flesh, butter, and cream fraiche!. Season with salt and pepper!. Using a hand masher, mash until smooth!. Add half of the cheese, sausage, chives and parsley!. Season with salt and pepper!. Mix well!. Fill each hollow potato with the potato/sausage mixture!. Top each potato with the remaining cheese!. Place on a baking sheet and bake until the potatoes are warm and the cheese melts!. Remove from the oven and serve!.Www@FoodAQ@Com
You can make two batches of these since they are so good !.!.!.!.!.!.!.
Andouille and White Cheddar Over-Stuffed Baked Potatoes
8 large baking potatoes
Drizzle olive oil
Salt
Freshly ground black pepper
3 tablespoons olive oil
2 cups thinly sliced onions
1/2 pound andouille sausage, ground
8 tablespoons butter
1 to 1 1/2 cups cream fraiche
1/2 pound cheddar cheese, grated
1/4 cup chopped chives
1/4 cup chopped parsley
Preheat the oven to 400 degrees F!. Season the potatoes with olive oil, salt and pepper!. Place on a baking sheet and bake until tender, about 1 hour!. Remove from the oven and cool!. In a saute pan, over medium heat, add 2 tablespoons of olive oil!. When the oil is hot, add the onions!. Season with salt and pepper!. Cook until caramelized, about 8 minutes!. Remove from the heat and cool!. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil!. When the oil is hot, brown the sausage, about 6 minutes!. Using a slotted spoon, remove the sausage and drain on paper towels!. Set aside!. Using a sharp knife, remove the top 1/4 of each potato!. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato!. Set the hollowed potato shells, aside!. In a mixing bowl, combine the potato flesh, butter, and cream fraiche!. Season with salt and pepper!. Using a hand masher, mash until smooth!. Add half of the cheese, sausage, chives and parsley!. Season with salt and pepper!. Mix well!. Fill each hollow potato with the potato/sausage mixture!. Top each potato with the remaining cheese!. Place on a baking sheet and bake until the potatoes are warm and the cheese melts!. Remove from the oven and serve!.Www@FoodAQ@Com
Cheddar Cheese Soup
also makes a good base for baked macaroni and cheese
Ingredients:
3 tablespoons butter
4 tablespoons flour
4 cups chicken broth
2 cups milk
1/2 onion, finely chopped
3/4 pound grated cheddar cheese
1 cup lite cream
1 teaspoon salt
1/8 teaspoon cayenne pepper
Directions:
Melt butter in saucepan!. Stir in flour; blend until smooth!. Very slowly stir in chicken broth and continue until mix is smooth!. Add milk and stir!. Add onion, continue cooking on low heat for 5 minutes!. Add cheese and cook until melted!. Stir and remove from heat!. Stir in light cream, salt and cayenne pepper!.Www@FoodAQ@Com
also makes a good base for baked macaroni and cheese
Ingredients:
3 tablespoons butter
4 tablespoons flour
4 cups chicken broth
2 cups milk
1/2 onion, finely chopped
3/4 pound grated cheddar cheese
1 cup lite cream
1 teaspoon salt
1/8 teaspoon cayenne pepper
Directions:
Melt butter in saucepan!. Stir in flour; blend until smooth!. Very slowly stir in chicken broth and continue until mix is smooth!. Add milk and stir!. Add onion, continue cooking on low heat for 5 minutes!. Add cheese and cook until melted!. Stir and remove from heat!. Stir in light cream, salt and cayenne pepper!.Www@FoodAQ@Com
Cheese and Garlic Biscuits
2 ? cups Bisquick baking mix
? cup cold milk
4 tablespoons cold butter (1/2 stick)
? teaspoon garlic powder
1 ? cups grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
? teaspoon dried parsley flakes
? teaspoon garlic powder
pinch salt
Directions:
1!. Preheat your oven to 400 degrees!.
2!. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork!. You don't want to mix too thoroughly!. There should be small chunks of butter in there that are about the size of peas!. Add cheddar cheese, milk, and ? teaspoon garlic!. Mix by hand until combined, but don't over mix!.
3!. Drop approximately ?-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop!.
4!. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown!.
5!. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave!. Stir in ? teaspoon garlic powder and the dried parsley flakes!. Use a brush to spread this garlic butter over the tops of all the biscuits!. Use up all of the butter!. Makes one dozen biscuits!.Www@FoodAQ@Com
2 ? cups Bisquick baking mix
? cup cold milk
4 tablespoons cold butter (1/2 stick)
? teaspoon garlic powder
1 ? cups grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
? teaspoon dried parsley flakes
? teaspoon garlic powder
pinch salt
Directions:
1!. Preheat your oven to 400 degrees!.
2!. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork!. You don't want to mix too thoroughly!. There should be small chunks of butter in there that are about the size of peas!. Add cheddar cheese, milk, and ? teaspoon garlic!. Mix by hand until combined, but don't over mix!.
3!. Drop approximately ?-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop!.
4!. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown!.
5!. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave!. Stir in ? teaspoon garlic powder and the dried parsley flakes!. Use a brush to spread this garlic butter over the tops of all the biscuits!. Use up all of the butter!. Makes one dozen biscuits!.Www@FoodAQ@Com
I would make homemade mac and cheese!! I always double or even triple the cheese sauce as I HATE it dry!. You can omit the onion if you want!. I also sprinkle the top with extra cheese and seasoned bread crumbs before baking!.
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F!.
In a large pot of boiling, salted water cook the pasta to al dente!.
While the pasta is cooking, in a separate pot, melt the butter!. Whisk in the flour and mustard and keep it moving for about five minutes!. Make sure it's free of lumps!. Stir in the milk, onion, bay leaf, and paprika!. Simmer for ten minutes and remove the bay leaf!.
Temper in the egg!. Stir in 3/4 of the cheese!. Season with salt and pepper!. Fold the macaroni into the mix and pour into a 2-quart casserole dish!. Top with remaining cheese!.
Melt the butter in a saute pan and toss the bread crumbs to coat!. Top the macaroni with the bread crumbs!. Bake for 30 minutes!. Remove from oven and rest for five minutes before serving!.Www@FoodAQ@Com
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F!.
In a large pot of boiling, salted water cook the pasta to al dente!.
While the pasta is cooking, in a separate pot, melt the butter!. Whisk in the flour and mustard and keep it moving for about five minutes!. Make sure it's free of lumps!. Stir in the milk, onion, bay leaf, and paprika!. Simmer for ten minutes and remove the bay leaf!.
Temper in the egg!. Stir in 3/4 of the cheese!. Season with salt and pepper!. Fold the macaroni into the mix and pour into a 2-quart casserole dish!. Top with remaining cheese!.
Melt the butter in a saute pan and toss the bread crumbs to coat!. Top the macaroni with the bread crumbs!. Bake for 30 minutes!. Remove from oven and rest for five minutes before serving!.Www@FoodAQ@Com
Potato gratin with mustard and cheddar cheese
http://www!.epicurious!.com/recipes/food/v!.!.!.
1 tablespoon butter
1 cup fresh white breadcrumbs
1 tablespoon dried thyme
2 teaspoons salt
1 teaspoon ground pepper
1 pound sharp white cheddar cheese, grated
1/4 cup all purpose flour
5 pounds russet potatoes, peeled, thinly sliced
4 cups canned low-salt chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard
Melt butter in heavy large skillet over medium heat!. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes!. Cool crumbs (Can be prepared 2 days ahead!. Cover and let stand at room temperature!.)
Position rack in center of oven and preheat to 400°F!.
Butter 15x10x2-inch (4-quart) glass baking dish!.
Mix thyme, salt and pepper in small bowl!. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese!.
Arrange 1/3 of potatoes over bottom of prepared dish!. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over!. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times!.
Whisk chicken broth, whipping cream and mustard in medium bowl to blend!.
Pour broth mixture over potatoes!.
Bake potatoes 30 minutes!.
Sprinkle buttered crumbs over!.
Bake until potatoes are tender and top is golden brown, about 1 hour longer!.
Let stand 15 minutes before serving!.
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King Ranch Chicken Casserole
1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters
In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth!.
Line bottom of a 9x13 inch pan with pieces of tortillas!. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese!.
Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers!.
Bake at 350 degrees F for 30 minutes or until bubbly!.
Serves 6
(When freezing, put in freezer after assembling casserole, and bake when ready to eat!.)
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Cheddar Cheese Bread
Makes 4 breads
2 whole eggs
1 pound sugar
4 cups buttermilk
2 tablespoons butter, melted
2 pounds flour
3 teaspons baking powder
2 teaspoons baking soda
1 pound cheddar cheese, shredded fine
Except for the cheddar cheese, place all the ingredients in a mixing bowl!. Knead mixture with the knead arm in the mixer until smooth!. Slowly add the grated cheddar cheese, and mix until blended!.
Grease and flour four 9-inch pie tins!.
Divide the batter between the pans!.
Bake at 350 until done (approximately for 40 minutes)!.
Check center of bread for doneness!.
Combine 1 egg, 1/4 cup milk, and 1 teaspoon sugar for the egg wash!.
Egg wash the bread shortly before the bread is done and return to the oven briefly to set the glace!.Www@FoodAQ@Com
http://www!.epicurious!.com/recipes/food/v!.!.!.
1 tablespoon butter
1 cup fresh white breadcrumbs
1 tablespoon dried thyme
2 teaspoons salt
1 teaspoon ground pepper
1 pound sharp white cheddar cheese, grated
1/4 cup all purpose flour
5 pounds russet potatoes, peeled, thinly sliced
4 cups canned low-salt chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard
Melt butter in heavy large skillet over medium heat!. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes!. Cool crumbs (Can be prepared 2 days ahead!. Cover and let stand at room temperature!.)
Position rack in center of oven and preheat to 400°F!.
Butter 15x10x2-inch (4-quart) glass baking dish!.
Mix thyme, salt and pepper in small bowl!. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese!.
Arrange 1/3 of potatoes over bottom of prepared dish!. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over!. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times!.
Whisk chicken broth, whipping cream and mustard in medium bowl to blend!.
Pour broth mixture over potatoes!.
Bake potatoes 30 minutes!.
Sprinkle buttered crumbs over!.
Bake until potatoes are tender and top is golden brown, about 1 hour longer!.
Let stand 15 minutes before serving!.
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King Ranch Chicken Casserole
1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters
In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth!.
Line bottom of a 9x13 inch pan with pieces of tortillas!. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese!.
Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers!.
Bake at 350 degrees F for 30 minutes or until bubbly!.
Serves 6
(When freezing, put in freezer after assembling casserole, and bake when ready to eat!.)
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Cheddar Cheese Bread
Makes 4 breads
2 whole eggs
1 pound sugar
4 cups buttermilk
2 tablespoons butter, melted
2 pounds flour
3 teaspons baking powder
2 teaspoons baking soda
1 pound cheddar cheese, shredded fine
Except for the cheddar cheese, place all the ingredients in a mixing bowl!. Knead mixture with the knead arm in the mixer until smooth!. Slowly add the grated cheddar cheese, and mix until blended!.
Grease and flour four 9-inch pie tins!.
Divide the batter between the pans!.
Bake at 350 until done (approximately for 40 minutes)!.
Check center of bread for doneness!.
Combine 1 egg, 1/4 cup milk, and 1 teaspoon sugar for the egg wash!.
Egg wash the bread shortly before the bread is done and return to the oven briefly to set the glace!.Www@FoodAQ@Com
How about some ham and potatoes w/ cheese!? they're simple to put together!. Slice up 5-6 large taters and dont make them too thick!. layer them in a baking dish and cover them with the cheese, some cheese in the middle will help !. Add 2 1/2 cups of milk and bake at 350- 375 for about 1 hour or taters are soft!. Hope thats good for you!. Dont forget the ham , just cut it in some medium chunks!.Www@FoodAQ@Com
Cheddar soup! I know it sounds odd but it's a Canadian classic - some are cheddar & beer soups!.
Check out www!.allrecipes!.com and search by ingredient (cheddar) and then keyword 'cheddar soup' - you can increase the recipe yield to use your whole pound of cheddar!.
Enjoy!Www@FoodAQ@Com
Check out www!.allrecipes!.com and search by ingredient (cheddar) and then keyword 'cheddar soup' - you can increase the recipe yield to use your whole pound of cheddar!.
Enjoy!Www@FoodAQ@Com
Lots of Mac & Cheese !.!.!.!.!. potatoes au gratin !.!.!. cheese omelets !.!.!.!. cheese burgers !.!.!.!. cheese balls (appetizers) !.!.!. sauce over fresh veggiesWww@FoodAQ@Com
souffle or fondue!? :)Www@FoodAQ@Com