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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: cheese (Page 13 of 16)

Basic Baked Spaghetti

February 23, 2006 / / 0 Comments

Recipe Source: Wendy / allrecipes.com

Prep/Cooking Time: Prep: 20 Minutes / Cooking: 30 Minutes

Ingredients:

3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.

Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.

Mix together spaghetti and meat mixture, pour into 9×13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Spaghetti with Cincinnati-Style Marinara

February 18, 2006 / / 0 Comments

Recipe Source: Better Homes and Gardens

Prep/Cooking Time: Start to Finish: 30 minutes

Ingredients:

12 ounces dried spaghetti
1 pound ground beef
1 cup chopped onion
1 to 2 tablespoons chili powder
1/4 teaspoon ground cinnamon
1 15-ounce can red kidney beans, rinsed and drained
1 14-ounce jar marinara sauce
1/2 cup water
1 cup shredded cheddar cheese (4 ounces)

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large skillet cook beef and onion until meat is brown and onion is tender. Drain off fat. Stir chili powder and cinnamon into meat mixture; cook and stir for 2 minutes.

Add kidney beans, marinara sauce, and the water. Cook over medium heat until boiling, stirring occasionally.

Place hot cooked spaghetti in a large serving bowl. Spoon sauce over spaghetti; sprinkle with cheddar cheese. Makes 6 servings.

Spicy Cheddar Soup

February 18, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste

Directions:

Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.

Serves 4 to 6.

Three Cheese Garlic Scalloped Potatoes

February 16, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 1 Hour

Ingredients:

1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Directions:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.

Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Ann Brock’s Taco Soup

February 11, 2006 / / 2 Comments

Recipe Source: allthingssouthern.com

Ingredients:

1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning

Directions:

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

Potato Chip Bites

February 11, 2006 / / 0 Comments

Recipe Source: domesticgoddess.ca

Ingredients:

1 potato (I used Yukon Gold)
vegetable oil (enough to shallow fry the potato slices)
3/4 cup crumbled feta cheese
juice of ½ lemon
1/2 teaspoon lemon zest, finely grated
tablespoon olive oil
any fresh herbs — I used oregano and parsley, sliced finely
pepper and salt to taste
grated pecorino-romano cheese
lemon pepper

Directions:

Slice potato into as thin slices as you can (using a mandolin would make this easier, but I don’t have one…yet) — 1/8″?

Heat vegetable oil in large, shallow frying pan until hot enough (use a small slice of potato to test; when bubbles form it’s ready). Preheat oven to 200 F.

Shallow fry the potato slices in batches, just browning them (turning them to do both sides). Remove and give a light sprinkling of sea salt. Drain on paper towel and then transfer to wire rack on cookie sheet.

When all potato slices are done, put cookie sheet into oven to keep warm. Mix together the feta, lemon juice, lemon zest, olive oil, herbs, and salt and pepper.

Take cookie sheet out of oven and turn up to 325 F. Pile spoonfuls of the cheese mixture on top of the chips. Sprinkle a small amount of pecorino-romano cheese on top of each and top with a sprinkling of lemon pepper. Put back into oven at higher temperature for about 10 minutes.

Serve on small Asian soup spoons or large tray.

Domestic Goddess notes:

Next time I make this I’m going to use sweet potatoes…much better for you and that lovely sweet, smoky taste to boot.

You could fry the slices of potato in spicy olive oil as well…how good can it get?

Cheese Popcorn

February 10, 2006 / / 0 Comments

Recipe Source: cdkitchen.com

Ingredients:

4 quarts popped pop corn
1/4 cup butter — melted
1 envelope (1 1/2 ounces) dry cheese sauce mix

Directions:

Place the popcorn in a large bowl. Pour melted butter over top. Mix well so popcorn is evenly coated. Sprinkle cheese over top; stir well until completely mixed.

Cheddar Cheese Popcorn

February 10, 2006 / / 2 Comments

Recipe Source: Gale Gand

Prep/Cooking Time: Prep Time: 5 minutes

Ingredients:

3 tablespoons melted butter
1/4 cup cheddar cheese powder, plus 1 tablespoon
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
4 cups popped popcorn
Salt and pepper

Directions:

In a large bowl, combine the butter, cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.

Oven Fried Potatoes

February 10, 2006 / / 0 Comments

Recipe Source: conservativebookstore.com

Prep/Cooking Time: Prep: 15 mins.

Ingredients:

6 potatoes
1 tablespoon parsley
1 tablespoon basil
1 dash garlic powder
1 dash pepper
2 tablespoons oil

Directions:

Spread oil in 13-by-9 inch baking dish.

Clean and cut potatoes into bite sized chunks. Toss potatoes in pan and sprinkle on spices. Put in oven at 375 degrees for about an hour possibly an hour and a half. Start these bad boys early because you are never quite sure how long it will take for them to become edible. I like to leave mine bake long enough for the outside to become crunchy and the inside to become soft.

This is one of those dishes that it is hard to screw up unless you forget to check on it once in a while.

Nicki’s Notes:

My mother used to make these, but used Lawry’s seasoned salt and parmesan cheese in the place of the spices in this recipe. Also, make extra sauce and cover with half before putting into oven, and with the rest about halfway through cooking.

Texas Beef Skillet

February 10, 2006 / / 0 Comments

Recipe Source: betterrecipes.com

Ingredients:

1 pound ground beef
3/4 cup chopped onion
1-1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic salt
1 16 oz. can tomatoes, cut up
1 15-1/2 oz. can red kidney beans
3/4 cup quick cooking rice
3/4 cup water
3 tbsp. chopped green pepper
3/4 cup shredded sharp American cheese (3 oz.)

Directions:

In skillet, cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips, if desired.

Makes 6 servings.

Nicki’s Notes:

This was good, but not spicy enough for our tastes. I used 2 1/2 tsp chili powder and added 2 tsp cumin and a dash of Tabasco. It was DELICIOUS! I recommend adding this on top of lettuce and corn chips for a nice texan chilli style salad!

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