20 deal cheese Recipes

elbow macaroni, cooked, butter or 2 tbsp margarine, if you prefer, flour, pepper, paprika, milk, grated cheese (i use colby or jack for a milder flavor or sharp cheddar for a stronger cheese flavor)

flour, egg , plus, egg yolk, salt, melted butter , no exception, sour cream, farmer cheese, egg, beaten, egg yolk, powdered sugar

bacon , cut crosswise into 1/4-inch pieces, onion, coarsely chopped, garlic cloves, chopped (1 1/2 tbsp), paprika, ground cumin, dried oregano, cayenne pepper, salt, pepper, ground chuck, water, fine cornmeal or 2 tbsp masa harina, cider vinegar or 1 1/2 tbsp other vinegar, chopped jalapeno, chopped onions or scallion, grated cheddar cheese, lime wedge, and, sour cream

ground beef, taco size flour tortillas, red enchilada sauce, refried beans, cheddar cheese, onion, vegetable oil, black olives

pork shoulder, garlic (chopped ), fresh rosemary (chopped ), fresh parsley (chopped ), salt, fresh cracked black pepper, olive oil, broccoli rabe (aka rapini), salt, water, olive oil, garlic cloves, chopped, salt, red pepper flakes, crusty italian roll (football shaped), sliced sharp provolone cheese

nice-sized thick filet mignon steaks , 2 inches thick at least, unsalted butter, softened, fresh coarse ground black pepper, minced garlic (optional if you don tsp like garlic ) (optional), muenster cheese or 2 slices swiss cheese or 2 slices monterey jack cheese, thick, sheet puff pastry , rolled out just a little bit, egg, olive oil, sour cream, horseradish , to your preference, and not the the cream style, the real deal, dijon mustard (optional)

refrigerated flour tortillas, cream cheese, softened, mayonnaise (the real deal!), chopped green onions, chopped black olives, sliced cooked ham (chop unto large dices)

spaghetti squash , about, butter, chopped onions or 1/3 cup shallot, grated gruyere cheese , about 6 oz (175 g), salt, fresh ground pepper, fresh ground pepper, nutmeg, freshly grated, parmesan cheese, freshly grated

ranch dressing, shredded italian five cheese blend, cooked bacon bit (the real deal), red bliss potatoes, quartered, fresh chopped parsley or 2 tbsp. dried

red onion, prosciutto (thin slices), mozzarella cheese, flour , plus, extra flour , for dusting, baking powder, dried oregano, olive oil (for frying ), passata (pureed tomatoes), anchovies packed in oil, drained, caper, drained, basil leaves, stoned black olives

penne pasta, butter, fresh lemon juice, lemon zest, light cream, parmigiano-reggiano cheese, pepper, salt

french bread (about 3/4-inch thick ) or 5 slices italian bread (about 3/4-inch thick), olive oil, head romaine lettuce, anchovy fillets, rinsed, dried, minced, garlic clove, minced, fresh lime juice, worcestershire sauce, dry mustard, fresh ground pepper, egg, cold, grated parmesan cheese

yellow cornmeal, white flour, baking powder, raw sugar (i use florida crystals), crushed garlic, milk, eggs, sea salt, canola oil, chopped green onion, chopped jalapeno, seeded, cream-style corn, whole corn, drained, chopped red bell pepper, shredded cheddar cheese

arbol chiles , dried peppers, garlic clove, salt, water, oregano, vegetable oil, for frying, corn tortillas, queso fresco, crumbled

oil, for frying, chicken wings , mix of drumettes and flats or mid-joint wing, hot cayenne pepper sauce , such as frank s redhot, salted butter, blue cheese dressing, carrot sticks, celery sticks

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chicken breast, sliced into thin cubes, garlic, minced (the stuff in the jar is easier to do and just as good), milk, olive oil, butter (the real deal, please!), cream cheese, sour cream, ragu parmesan and romano spaghetti sauce (although any jarred white sauce would do...), parmesan cheese, freshly grated, salt and pepper, to taste, mushroom (optional), black olives (optional)

hormel no-bean chili, cheddar, shredded, flour tortillas , thin ones are best