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Beer Battered Grilled Cheese Sandwich Recipe

Melty cheese, smoky bacon and beer-battered bread make this grilled cheese the ultimate comfort food.

Ingredients

  • 6 slices hickory-smoked bacon
  • 4 slices rustic white bread
  • 2 slices provolone cheese (3/4 oz each)
  • 2 slices Cheddar cheese (3/4 oz each)
  • 1 egg
  • 3/4 cup pale ale beer
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon chipotle chili powder
  • 1 tablespoon butter

Beer Battered Grilled Cheese Sandwich Recipe

Directions

  1. In 12-inch non-stick skillet, cook bacon until crisp; drain on paper towel.
  2. On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
  3. Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
  4. Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

Cheesy Bacon Brussels Sprouts Recipe

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour’s time.

Ingredients

  • 1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
  • 6 slices bacon, cut into 1-inch pieces
  • 1 tablespoon butter or margarine
  • 1 large onion, finely chopped (1 cup)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 3/4 cup half-and-half
  • 2 teaspoons chicken bouillon granules
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup shredded Cheddar cheese

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Directions

  1. Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
  2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
  3. Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
  4. Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

Mini Crab Cake Bites Recipe

Ingredients

  • 2 cans (6 oz each) crabmeat, well drained, flaked
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • 3/4 cup Bisquick mix
  • 1/2 cup finely chopped green onions
  • 1/2 cup finely chopped red, yellow or orange bell pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon seafood seasoning
  • 2 eggs

Mini Crab Cake Bites Recipe

Directions

  1. Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  2. In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
  3. ake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.

Mushroom Scrambled Egg Bake Recipe

Ingredients

  • 2 dozen eggs
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 cups sliced mushrooms
  • 2 cans mushroom soup
  • 2 tablespoons sherry (can use cooking sherry)
  • 1/2 cup processed cheese spread (or 1 cup grated cheese)
  • 1 cup chopped green onions
  • 2 cups grated sharp cheddar

Directions

  1. In a large fry pan, melt 1/4 cup (half of the full amount in ingredients) butter and add mushrooms.  Fry until browned and the liquid from the mushrooms has reduced.
  2. Add the mushroom soup, sherry, and processed cheese spread.  Stir together until heated through.
  3. Set aside.
  4. In a large bowl or blender container, beat the eggs together with the milk until well combined.  
  5. In a large fry pan, melt the remaining 1/4 cup butter on medium low heat. Add the beaten eggs and stir until the eggs are just barely cooked. They should be still a bit wet. Don’t overcook.
  6. Arrange the scrambled eggs evenly in a greased 9 X 13 pan.
  7. Add the mushrooms and then green onions.
  8. Pour warm mushroom soup mixture on top.
  9. Sprinkle with grated cheddar.
  10. Bake at 250 for 50 minutes.  

Serves 12

Add cubed ham or farmer sausage on top of the scrambled eggs before adding the soup if desired.

Broccoli Cheddar Soup Recipe (Denny’s)

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 3 cups (7 ounces) shredded mild Cheddar cheese
  • 2 1/4 cups chicken broth
  • 4 cups (7 ounces) chopped broccoli florets
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

  1. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
  2. Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
  3. Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 60 minutes, or until the broccoli is tender.

Makes four 1-cup servings.

Cheese Garlic Sticks Recipe (Red Lobster)

Ingredients

  1. 1/3  cup Butter or margarine
  2. 1/4  teaspoon Garlic powder
  3. 2 cups Bisquick baking mix
  4. 1/2 cup  Cold water
  5. 1/2 cup  Cheddar cheese — shred fine

Directions

  1. Preheat oven to 425~. Heat margarine or butter in 13×9 pan in oven until melted. Stir in garlic powder.
  2. Combine baking mix, water and cheese until soft dough forms.
  3. Gently smooth dough into a ball on floured cloth-covered surface.
  4. Knead 5 times.
  5. Roll dough into 10×6 rectangle.
  6. Cut lengthwise is half; cut each half into 12 sticks, about 3/4″ wide.
  7. Roll each stick in margarine or butter in pan. Bake for 12 to 15 minutes or until golden brown.

Waffle Maker Grilled Cheese Sandwich Recipe

Ingredients

  • 2 slices sandwich bread
  • 3 oz cheddar cheese
  • 2 tbsp salted butter, at room temperature

Directions

  1. Preheat the waffle iron while you assemble the sandwiches.
  2. Spread one slice of bread with butter, only on one side (this is the side that will have direct contact with the waffle iron). Place the cheese slices on top of this slice of bread, then spread the other slice of bread with butter, only on one side. Place the unbuttered side against the cheese, then place this entire sandwich on the waffle iron. Close the top of the waffle iron, but do not press down and smash the sandwich. Let this cook for 3-5 minutes until the bread is brown and crispy and the cheese has melted. Enjoy!

Buffalo Chicken Grilled Cheese Sandwich Recipe

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Buffalo Chicken Grilled Cheese Sandwich Recipe

Directions

  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Two Cheese Dip Recipe

Ingredients

  • ¾ Pound (12 oz.) sharp cheddar cheese
  • 1 pkg. (4 oz.) Roquefort cheese
  • 1 Clove garlic
  • ¾ Cup Coca-Cola
  • 2 Tablespoons soft margarine
  • 1 Tablespoon grated onion
  • 1 ½ Teaspoon Worcestershire sauce
  • 1 Teaspoon dry mustard
  • ¼ Teaspoon salt
  • ⅛ Teaspoon Tabasco

Two Cheese Dip Recipe

Directions

  1. Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic through a press; add to cheeses with 1/2 cup of the Coca-Cola and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coca-Cola, then beat on high speed until mixture is fairly smooth, light and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.

Makes about 3 cups. This dip keeps very well for a week or more.

Crab Puffs Recipe

Ingredients

  • 1 container (5 ounces) prepared diced celery and onion
  • 2 tablespoons Butter
  • 2 containers (8 ounces each) Crab Claw Meat
  • 1/2 cup Mayonnaise
  • 1 tablespoon lemon juice salt and freshly ground pepper
  • 4 Sourdough English Muffins, split in half
  • 1 cup Sensations Old Shredded Cheddar

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Directions

  1. In a 10 to 12-inch frying pan, combine celery mix and butter over medium high heat. Cook, stirring often, until onion and celery are softened but not browned, 5-6 minutes.
  2. Preheat oven broiler to high. In a bowl, mix together cooked celery mixture,crab, mayonnaise, lemon juice, and salt and pepper to taste.
  3. Arrange English muffins, split side up, on a baking sheet. Broil muffins 4 inches from heat until lightly toasted, 2-3 minutes.
  4. Top each muffin with 1/8 of the crab mixture then sprinkle evenly with cheese.
  5. Return pan to oven and broil until crab mixture is hot and cheese is lightly browned and bubbling, about 3 more minutes. Serve immediately