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Tag: cheese (Page 6 of 16)

Cheese Ring

January 15, 2007 / / 0 Comments

Recipe Source: Wildlind / allrecipes.com

Prep/Cooking Time: 2 Hrs 20 Min

Ingredients:

1 pound shredded Cheddar cheese
3/4 cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers

Directions:

In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.

Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Bruschetta Chicken Bake

January 14, 2007 / / 1 Comment

Recipe Source: kraftfoods.com

Prep/Cooking Time: 40 min

Ingredients:

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (uncooked)
1 tsp. dried basil leaves
1 cup shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions:

Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

Bake 30 min. or until chicken is cooked through.

Serves 6.

Easy Chicken Parmesan

January 14, 2007 / / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 40 min

Ingredients:

1 jar (26 oz.) spaghetti sauce
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups shredded Mozzarella Cheese

Directions:

Preheat oven to 375°F. Pour sauce into 13×9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.

Bake 30 min. Uncover.

Top with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.

Marvelous Mini Meatloaves

January 14, 2007 / / 0 Comments

Recipe Source: Modified from a Kraft Foods recipe

Prep/Cooking Time: 45 min

Ingredients:

1 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water
3/4 cup spaghetti sauce (or substitute: 3/4 cup salsa)

One or more of the following seasoning options: 1 tsp. Italian seasoning, 2 tsp. chili powder, 1 tsp. dried oregano leaves, 1 tsp. garlic powder.

Directions:

Preheat oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

Spoon sauce (or salsa) evenly into indentations in meatloaves.

Bake 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Serves 6.

One Skillet Spaghetti

January 14, 2007 / / 0 Comments

Recipe Source: swirlycinnacakes / recipezaar.com

Prep/Cooking Time: 50 min / 15 min prep

Ingredients:

1/2 lb hamburger
1 onion, chopped (about 1/2 cup)
2 cups whole tomatoes, undrained
1/4 cup green peppers, chopped
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
3 1/2 ounces thin spaghetti, uncooked
1/2 cup cheddar cheese, shredded

Directions:

Cook and stir hamburger with onion in a 10″ skillet or Dutch oven until hamburger is light brown; drain off excess grease.

Stir in tomatoes, with liquid, green pepper, water, salt, sugar, chili powder and spaghetti, breaking up tomatoes with fork.

Heat to boiling; reduce heat.

Cover and simmer, stirring occasionally until spaghetti is tender, about 30 minutes. Add a little water during cooking if necessary.

Sprinkle with cheese; cover and heat until cheese melts.

Potato Bake

January 13, 2007 / / 0 Comments

Recipe Source: Erin’s Recipes

Ingredients:

3 c. instant mashed potatoes
4 tbsp. butter/margarine
1 tsp. salt
1 c. milk
1/2 c. Cheddar cheese, grated
1 c. bacon cooked and crumbled (or diced ham)

Directions:

In casserole dish combine water, butter, salt and milk. Heat on high 4 minutes. Add potato flakes and fluff with fork. Cover for 5 minutes. Add Cheddar cheese. Mix well. Top with bacon or ham. Heat on medium for 5-10 minutes until cheese looks completely melted. Broccoli can also be added.

Makes 4 servings.

Lasagne Rolls

January 13, 2007 / / 0 Comments

Recipe Source: waynewatcher.com

Ingredients:

/2 cup part skim ricotta cheese
1 egg, beaten
1 oz shredded mozzarella cheese
2 tbls grated Parmesan cheese, divided
1/2 tsp each oregano leaves & basil leaves
Dash garlic powder
4 curly edged lasgna noodles, cooked according to package directions and drained
1/2 cup tomato sauce

Directions:

Preheat oven to 350 degrees F. Spray 2 individual casseroles with non-stick cooking spray; set aside

In a small bowl combine ricotta cheese, egg, mozzarella cheese, 1 tbls Parmesan cheese, seasonings. Mix well.

Place cooked lasagna on a damp paper towel and spoon 1/4 of the cheese mixture lengthwise along the center of each noodle; starting from the narrow end, carefully roll each noodle to enclose filling.

Place 2 rolls in each sprayed casserole and spoon 2 tbls tomato sauce over each roll; sprinkle each roll with 3/4 tsp Parmesan cheese and bake until throughly heated, 35-40 minutes. Serve garnished with fresh Italian parsley leaves.

Serves 2.

Alfredo Sauce

January 13, 2007 / / 0 Comments

Recipe Source: copykat.com

Alfredo sauce is one of the most popular Italian sauces.

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. They key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

Ingredients:

1/2 C. Butter
2 C. grated Parmesan Cheese
1/2 C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Directions:

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

Baked Macaroni Cheese and Beef Casserole

January 13, 2007 / / 1 Comment

Recipe Source: Weight Watchers New 365 Day Menu Cookbook

Ingredients:

90 g (3 oz) elbow macaroni
220 g (8 oz) premium lean ground beef
1/2 cup onion, chopped
1/2 cup red capsicum (red pepper), chopped
1 cup of tomato sauce
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground black pepper
40 g (1 1/2 oz) low fat grated mozzarella cheese.

Directions:

Get your oven going, and preheat it to 350 F (180 C).

Next, cook the macaroni for about 10 minutes in a large pot of boiling water, and drain.

Now spray a non-stick frying pan with canola oil, and cook the beef for about 5 minutes, stirring constantly till the meat goes brown. Drain the fat (if any). Set aside on a large dish.

Spray the non-stick pan again with canola oil, and saute the chopped onion and capsicum over mid heat. Stir every now and then till the veggies go tender.

Now add the tomato sauce, thyme, black pepper and the beef, and continue stirring frequently for about 3 minutes or so.

Combine the macaroni with the sauce, and then remove from the heat.

Put the combined macaroni and beef sauce into a oven-proof baking tray and sprinkle with low fat grated cheddar cheese. Bake for about 20 minutes, and remove from the oven. Let it cool down a bit, and serve warm.

Mother’s Spaghetti Sauce

January 13, 2007 / / 0 Comments

Recipe Source: Sweetiebarbara / recipezaar.com

Ingredients:

10 medium onions
3 tablespoons olive oil
3 (10 3/4 ounce) cans campbell’s tomato soup

Directions:

Pour olive oil into large skillet with heat on medium.

Slice onions into wedges and put in pan.

Saute until all slivers separate.

Lower heat, cover, and cook until clear and tender being careful not to burn.

Add tomato soup and stir until hot, but do not allow to boil.

Serve over cooked spaghetti, sprinkled with Parmesan cheese, and a tall glass of cold milk.

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