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Tag: cheese (Page 8 of 16)

Chicken Tortilla Soup

December 30, 2006 / / 2 Comments

Recipe Source: Star Pooley / allrecipes.com

Prep/Cooking Time: 40 Min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Easy Sausage Strata

December 30, 2006 / / 0 Comments

Recipe Source: Lisa Rosenkrans / allrecipes.com

Prep/Cooking Time: 10 Hrs

Ingredients:

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Directions:

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7×11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.

Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Skillet Chicken Nachos

December 21, 2006 / / 0 Comments

Recipe Source: Golfladee / recipezaar.com

Prep/Cooking Time: 50 min, 10 min prep

Ingredients:

1 lb chicken breasts (cooked and shredded)
1 medium onion (chopped)
1 (24 ounce) jar picante sauce
15 ounces black beans (rinsed & drained)
10 ounces rotel
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 (12 ounce) bag tortilla chips

Directions:

Combine all ingredients, except chedder cheese in skillet over medium heat.

Bring to a boil, reduce heat and simmer for about 10 minutes.

Stir in cheese until melted (or if keeping in crockpot, I usuall put on the side, when serving).

Serve with tortilla chips.

No-Cut Pizza

December 19, 2006 / / 0 Comments

Recipe Source: Upsidedown Again / recipezaar.com

Prep/Cooking Time: 20 min / 15 min prep

Ingredients:

2 (7 1/2 ounce) packages refrigerated biscuits
1/2 cup pizza sauce or spaghetti sauce
1/2 lb ground beef or ground sausage
2 small tomatoes
1 (6 ounce) can olives
1 cup grated cheese

Directions:

Arrange biscuits in a four rows of five on a cookie sheet. Roll them down flat and pinch the edges of the biscuits together.

Bake the biscuits for 7 minutes at 4oo degrees, until lightly browned.

Cook meat, slice tomatoes and cut each slice into quarters, and chop the olives.

Spread the sauce over the buscuits, then add the meat, tomatoes, olives, and cheese in layers.

Bake for 5 more minutes at 400 degrees or until cheese is melted.

Serve pizza by pulling apart the individual biscuits.

Baked Mac and Cheese

November 30, 2006 / / 0 Comments

Recipe Source: Pampoosh

Cook al dente:
1 pound elbow macaroni
Drain well, set aside

Grate 12 oz. cheese, I used a combination of Gruyere (5) Gouda (5) and Parmesan (2)
Set aside

In a sauce pan make a roux using:
3T butter
3T flour

When slightly turned color, add and bring to a simmer:
1 c broth
1 c milk
1 T paprika
1 t cayenne pepper

Remove from heat and melt cheese into the sauce. Add:
2 – 3 heaping T minced garlic

Combine well with the pasta, place in baking pan and broil until top has browned.

Serve hot with a nice bottle of white wine. MMMM

Creamy Macaroni and Cheese

November 30, 2006 / / 0 Comments

Recipe Source: New York Times, 1/4/06

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked

Directions:

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

* Next time, I will puree everything without the milk, and then add it in. I think that will put a finer grind on the cottage cheese, so no lumps remain.

Yield: 6 to 8 servings.

Cheesy Oven-Fried Chicken

November 28, 2006 / / 0 Comments

Recipe Source: deliciousdecisions.org

Ingredients:

Vegetable oil spray
2 cups bite-size, low-fat cheddar-cheese-flavored crackers
1/2 to 3/4 teaspoon dried basil
1/8 teaspoon black pepper
1 pound boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
2 tablespoons skim milk

Directions:

Preheat oven to 400: F. Spray a shallow baking pan with vegetable oil.

Place crackers, basil and pepper in a large plastic bag with a tight-fitting seal (leave end open so air can escape) and use a rolling pin to crush the crackers. Or place crackers, basil and pepper in the work bowl of a food processor fitted with a metal blade and process until finely crushed; transfer to large plastic bag. Set aside.

Rinse chicken or turkey and pat dry. Cut into 16 strips, about 1×3-inches each. Dip chicken or turkey in milk. Add chicken or turkey strips, a few pieces at a time, to bag with cracker mixture. Seal bag and shake until chicken or turkey is coated. Place coated chicken or turkey in a single layer on prepared baking pan.

Bake, uncovered, 5 to 7 minutes, or until chicken or turkey is tender and no longer pink.
Cheesy Chicken Nuggets: Prepare recipe as above except cut chicken or turkey into bite-size pieces. Bake, uncovered, in a preheated 400:F oven about 5 minutes, or until tender and no longer pink.

Serves 4; 4 chicken strips per serving.

Beef and Bean Enchiladas

November 28, 2006 / / 0 Comments

Recipe Source: deliciousdecisions.org

Ingredients:

1/2 cup no-salt-added tomato sauce
1/2 cup salsa
8 6-inch corn tortillas
1/2 pound lean ground beef
1 cup canned nonfat refried beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded low-fat cheddar cheese

Directions:

In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.)

In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.

Preheat broiler.

Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10x6x2-inch or 9x9x2-inch glass baking dish. Top with remaining tomato sauce mixture.

Broil 4 inches from the heat for 5 minutes, or until browned. Sprinkle with cheese. Let stand 5 minutes before serving.

Serves 4; 2 enchiladas per serving

Sausage Balls

November 17, 2006 / / 0 Comments

Recipe Source: mom

Ingredients:

1 (10-oz) package Cheddar cheese
1 lb. hot bulk sausage
2 1/2 cup Bisquick

Directions:

Shread cheese in large glass mixing bowl. Add hunks of sausage into bowl and heat briefly in microwave–just until the mixture warms, maybe thirty seconds. Return to counter and gradually cut in bisquick, mixing well with your hands as if you’re kneading bread. (The heat from the microwave is a neat trick to help mix the ingredients.)

Form into small balls, about the size of a walnut; place on cookie sheet. Bake in preheated 350 degree oven for 15 minutes. May be frozen before baking.

Serve by themselves or with your favorite dipping sauces. (my fav is mustard!)

Spicy Quick Turkey Casserole

November 17, 2006 / / 0 Comments

Recipe Source: allthingssouthern.com

Ingredients:

3 cups diced cooked turkey
1 large onion — chopped
2 cups shredded Cheddar cheese
1/2 cup sliced ripe olives
2 cups coarsely broken tortilla chips
1 can condensed cream of chicken soup
1 can condensed nacho cheese soup
1 10 oz. can diced tomatoes with green chiles (Rotel)

Directions:

Preheat oven to 325 degrees. Layer turkey into the bottom of a 9×13-inch greased casserole dish. Layer onion, cheese, olives, and tortilla chips over turkey. (Do not add chips until ready to bake.) Combine soups and tomatoes. Pour over turkey and bake 30 to 40 minutes until hot and bubbly. Garnish with ripe olives, if desired.

Nicki’s Notes:

Great for using up some of that leftover Thanksgiving turkey! 🙂

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