73 saute vegetables cheese Recipes

frozen cheese tortellini, chopped carrots, celery, a medium red onion, beef broth, chicken broth, cumin, garlic powder, black pepper, salt, shredded cheese, olive oil , for sauting, diced rotel tomatoes , with mild chilles

bacon, cut in pieces, green beans, cut in 1 in lengths, cauliflower floret, shallot, sliced, butter, salt, pepper, blue cheese, crumbled

button mushrooms, onions, green peppers, zucchini, butter, seasoned salt, pepper, garlic powder, salt, parmesan cheese

zucchini , (or other veg) sauted, chopped herbs (thyme, basil or oregano), tomato, chopped, eggs, salt, pepper, shredded cheese (jack or parmesan)

boneless chicken breasts, cut into large cubes, chicken rub mixed spice (i used mccormick, but you can experiment), vegetable oil, splash red wine, if preferred, kale leaves, coarsely chopped, stems removed (a large bag, like a gallon-size, i also added some chard from my garden), vegetable oil, garlic cloves, peeled and chopped, carrots, sliced or julienned, stalk celery, sliced, green onion , green pepper, onion, jalapeno (depending on family preference, diced), diced tomatoes, red wine , if desired, whole wheat pasta shells (about 1/2 box) or 10 oz rotini pasta (about 1/2 box), parmesan cheese, grated

olive oil, exotic mushroom blend, chopped, presliced cremini mushrooms, minced fresh thyme, minced fresh oregano, garlic cloves, chopped, organic vegetable broth, fresh lemon juice, salt, black pepper, reduced-fat milk, organic vegetable broth, instant polenta, shredded fontal or fontina cheese, divided, salt

olive oil, exotic mushroom blend, chopped, presliced cremini mushrooms, minced fresh thyme, minced fresh oregano, garlic cloves, chopped, organic vegetable broth, fresh lemon juice, black pepper, reduced-fat milk, organic vegetable broth, instant polenta, shredded fontal or fontina cheese, divided, salt

lasagna noodle, lean ground beef, cooked and crumbled, onions, chopped, green peppers, chopped, fresh mushrooms, sliced, ricotta cheese, mozzarella cheese, shredded, cream cheese, tomato puree, olive oil, enough to saute vegetables, salt , to taste, pepper , to taste, garlic powder , to taste, oregano, powder to taste, fresh sweet basil, chopped

ground beef, dried lentils, washed and picked over, whole tomatoes , coarsely chopped. reserve the juice, white onions, peeled and coarsely chopped, carrots, peeled and sliced, stalks celery, diced, garlic cloves, slivered, salsa, medium heat, ground cumin, chili powder (to taste), salt, beef stock, cheddar cheese or 1/2 lb monterey jack cheese, shredded, olive oil, for sauteing, canned green chili, chopped (optional), sour cream (optional), hot sauce (optional)

frozen corn, thawed, zucchini, halved, sliced, red bell peppers (either red or green or a combo) or 1 green bell pepper, chopped (either red or green or a combo), onion, chopped, olive oil, chili powder, dried oregano leaves, crumbled, salt, shredded cheddar cheese or 1/2 cup monterey jack cheese

tuna (drained , 2 cans if you like tuna), cream of chicken soup, cream of mushroom soup, onion, chopped celery, mushrooms (sliced or chopped up ), mayonnaise (not miracle whip), milk, shell pasta, butter , for sauteing vegetables, shredded cheese , mix jack or 2 cups cheddar cheese

yellow onion , cut into half moons, zucchinis, thinly sliced in rounds, approximately 3/4 cup vegetarian ground meat such as boca ground or morningstar, grape tomatoes, diced, instant polenta, dry, vegetable stock, evaporated milk, cheese of your choice, shredded

vegetable oil, vegetable oil, potato, peeled and cubed, onion, diced, apples, unpeeled, thinly sliced, soy sausage, links, cut in thirds, salt, pepper, shredded cheddar cheese

vegetable oil, divided, chicken tenders, cut into bite-size pieces, chopped yellow onion, chopped green bell pepper, mushrooms, sliced, italian-style tomatoes , slightly pureed in food processor, dried basil, dried oregano, salt, fresh ground pepper, rigatoni pasta , cooked according to package directions and drained, freshly grated parmesan cheese

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

pizza dough (i like pillsbury but any frozen or refrigerated pizza dough will work), meat (whether it be pork, ground, brisket, chicken, etc.), shredded cheese (i like to mix parmesan and mozzarella, but gruyere, fontina, swiss, cheddar, monterey jack will all ), diced vegetables (i like onions, mushrooms and peppers best, and they should be thin sliced or diced), marinara sauce (1 jar, for dipping ), olive oil (to saute vegetable)

boneless new york cut shell steaks , tenderized, dijon mustard, coarsely ground black pepper , to cover both sides of steak, olive oil, for sauteing, salt , to taste, whole, unsalted butter, garlic, minced, shallots, minced, white mushrooms, sliced, beef stock, whipping cream, dijon mustard, green peppercorns , packed in brine, salt, pommes frites , recipe follows, garlic aioli sauce , recipe follows, fresh vegetable relish , recipe follows, russet potatoes, vegetable oil, for frying, salt and pepper to taste, garlic, minced, lemons, halved, egg yolks, olive oil, celery stalks, diced, roma tomatoes, diced, cucumber, diced, red onion, diced, carrots, diced, feta cheese, crumbled, fresh dill, chopped

quick-cooking brown rice, vegetable broth, butter or margarine, chopped onion (about 1 large), broccoli florets, sliced mushrooms, dried thyme, salt, minced garlic, pepper, shredded part-skim mozzarella cheese, chopped walnuts, toasted