Bitluxy

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Ball

Ingredients

2 pkg. ( 8oz. each) Philadelphia Brand Cream Cheese softened
1 pkg. Kraft Shredded Sharp Cheddar Cheese
1 Tbsp. Finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. Lemon Juice
dash Ground red pepper (Cayenne)
1 cup chopped toasted pecans

Instructions

BEAT cream cheese and Cheddar in small bowl with mixer until well blended. ADD all remaining ingredients except nuts; mix well. Refrigerate several hours. SHAPE into ball; roll in nuts. Serve with Ritz crackers.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesecake Factory's Louisiana Chicken Pasta

Ingredients

4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushroom (sliced)

Instructions

Melt butter in large skillet over medium heat.
Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
Add garlic and crushed red pepper to skillet and saute 3 minutes.
Add whipping cream and chicken stock.
Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
Wash and drain chicken breasts.
Pound until very thin (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
Add more oil as needed.
Remove and drain chicken; keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
Drain and return to pot.
Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.

Thu, 16 Jul 2026 00:00:00 GMT

Round Steak Parmesan With Tomato Sauce

Ingredients

2 pounds beef round steak, about 1/2 to 3/4 inches thick
3 tablespoons all-purpose flour
3/4 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
1 large egg
1 tablespoon water
1/2 cup fine dry breadcrumbs
1/2 teaspoon dried basil
3 tablespoons oil, or shortening
1 (15.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/4 cup grated Parmesan cheese
2 tablespoons dry red wine, optional
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 to 1 cup shredded mozzarella cheese

Instructions

Gather the ingredients.
Preheat the oven to 350 F.
Cut round steak into 4 to 6 serving-size pieces. Combine flour, 1/2 teaspoon salt, and pepper onto a plate. Dredge meat in the seasoned flour and then pound both sides with a meat mallet to tenderize and flatten.
In a bowl, beat the egg with the water.
Combine breadcrumbs and basil in another bowl.
Dip each piece of flour-coated beef in the egg mixture and then coat thoroughly with the breadcrumb mixture.
Heat a large skillet over medium-high heat. When the skillet is hot, add the vegetable oil or shortening. Brown the coated beef in the hot oil, about 3 to 5 minutes on each side.
Transfer the browned steak to a 2 1/2- to 3-quart baking dish.
In a bowl, combine the tomatoes, tomato sauce, Parmesan cheese, wine (if using), sugar, oregano, and remaining 1/4 teaspoon salt. Pour the sauce over the steaks.
Cover the baking dish tightly with foil and bake for about 1 hour and 10 minutes or until the meat is tender.
Sprinkle mozzarella cheese over the meat and continue baking, uncovered, for about 5 minutes or until the cheese has melted.
Serve and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Brandied chicken with cheese

Ingredients

4 Chicken breast or turkey breast (uncooked)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Flour
1/4 cup Butter
1/4 cup Brandy or substitute chicken broth
4 slices Provolone cheese or fontina cheese

Instructions

1. Sprinkle chicken with salt and pepper. Coat chicken with flour.
2. Melt butter in 12 in skillet over medium heat. Cook chicken in butter on each side until brown.
3. Add brandy. Cook uncovered until liquid has evaporated and chicken is no longer pink in center. Top chicken with cheese; remove from heat. Cover and let stand for about 2 min or until cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Garlic Cheese Recipe

Ingredients

1 lb. of small curd cottage cheese
1 lb. of cream cheese
1 head of garlic, peeled and chopped, yes, the whole head
1 scant tablespoon of worchestershire sauce
1/2 to 3/4 teaspoons of white pepper

Instructions

Line a sieve with coffee filters and dump in the cottage cheese.
Drain at least 30 minutes. Stir occasionally.
Meanwhile, allow the cream cheese to come to room temp.
Peel and chop the garlic, leave it raw and mince it very fine.
When the cottage cheese is as dry as you can make it, beat all the ingredients together, (we made this in huge batches with a paddle mixer) I use a spoon and bowl at home.
Chill and allow to mellow at least 1 day before eating.
Best served with a sharp tart relish.....the combination is killer good on melba toast or rye krisp. Also very good when eaten with a creamy savory chicken liver spread.

Thu, 16 Jul 2026 00:00:00 GMT

Macaroni and Cheese Salad

Ingredients

2 cups uncooked elbow macaroni
2 cups chopped celery
1 small red bell peppers or 1 small green bell pepper, chopped
1/2 cup chopped onion
1 1/2 cups grated sharp cheddar cheese
2 hardboiled egg, chopped
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon tarragon vinegar or 1 tablespoon wine vinegar
1 teaspoon salt
1/2 teaspoon yellow mustard

Instructions

Cook the elbow macaroni until al dente and rinse under cold water.
Mix all the dry ingredients together.
Mix the mayonnaise, sour cream, vinegar, salt and mustard together.
Add the mayonnaise mixture to the macaroni mixture.
Chill for 2 to 3 hours to mix flavors.

Thu, 16 Jul 2026 00:00:00 GMT

Taco Salad Dip

Ingredients

1 8 oz pkg Cream cheese softened
1 cup Cottage cheese creamed
Taco seasoning
Tomatoes chopped
Lettuce chopped
Green onion chopped
Cheddar cheese grated

Instructions

In blender, mix cream cheese & cottage cheese until smooth. Add 1 or 2 tblsp of milk if needed. Spread in pan. Sprinkle with dry taco seasoning. Chop tomatoes, lettuce & onion & sprinkle over base. Top with grated cheese & more taco seasoning. Serve with nacho or tortilla chips.

Thu, 16 Jul 2026 00:00:00 GMT

Chopped Cobb Salad with Creamy Garlic Dressing

Ingredients

0.5 cup low-fat plain yogurt
0.25 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
1 tablespoon snipped fresh chives
2 teaspoons reduced-sodium tamari or soy sauce (see Tip)
1 medium garlic clove, minced
0.25 teaspoon ground pepper
8 cups chopped romaine lettuce (about 2 medium romaine hearts)
2 mini cucumbers, diced
2 medium tomatoes, diced
.67 cup crispy chickpeas (see Tip, above)
4 hard-boiled eggs, diced
1 avocado, pitted and diced
3 tablespoons crumbled blue cheese (optional)

Instructions

To prepare dressing: Whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper in a small bowl.
To prepare salad: Combine lettuce, cucumbers, tomatoes and chickpeas in a large bowl. Add eggs and avocado and gently toss to combine. Add ¾ cup of the dressing and toss to coat well. Add 1 or 2 more tablespoons dressing if desired. Reserve additional dressing for another use (cover and refrigerate for up to 2 days). Divide the salad among 4 bowls; sprinkle with blue cheese, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Italian Pasta Salad

Ingredients

1/3 c. red wine vinegar
1/4 c. pesto
1 garlic clove, grated
1 tsp. salt
1/2 tsp. ground black pepper
1 c. extra-virgin olive oil
1 lb. rotini pasta, cooked and cooled
1 pt. cherry tomatoes, halved
2 c. diced salami
8 oz. mozzarella pearls
1 c. sliced black olives
1 c. thinly sliced baby bell peppers
1/2 c. diced red onion
1/2 c. grated parmesan cheese, plus more for serving
1/2 tsp. kosher salt
1/2 c. chopped fresh basil, plus more for serving
1/4 c. chopped fresh parsley, plus more for serving

Instructions

For the dressing: In a small bowl, whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside.
For the pasta salad: To a large bowl, add the cooked pasta. Add the tomatoes, salami, mozzarella, olives, bell pepper, onion, parmesan cheese, salt, basil, and parsley. Whisk the dressing once more, then pour it over the salad, stirring to combine.
Just before serving, sprinkle with more parmesan, basil, and parsley, if you like.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Macaroni and Cheese

Ingredients

6 slices white sandwich bread, crusts removed
2 tablespoons unsalted butter, melted
Coarse salt
8 ounces dried elbow macaroni
3 tablespoons unsalted butter, plus more for baking dishes
0.25 cup finely diced yellow onion
0.25 cup all-purpose flour
3 cups whole milk
2 ounces Italian fontina cheese, grated (½ cup)
3 ounces Gruyere cheese, grated (1 cup), ⅓ cup reserved for topping
6 ounces extra-sharp white-cheddar cheese, grated (2 cups), ⅓ cup reserved for topping
2 ounces Parmigiano-Reggiano cheese, grated (1 cup), ½ cup reserved for topping
Coarse salt and freshly ground black pepper
0.125 teaspoon cayenne pepper
0.125 teaspoon freshly grated nutmeg
Slow-Roasted Tomato Slices
Thyme sprigs

Instructions

Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.
Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.
Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.
Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy skillet macaroni and cheese.

Ingredients

3 1/2 Cups Water
1 12 ounce Can evaporated milk
3 Cups Elbow Macaroni Noodles
1/2 teaspoon Salt
1/2 teaspoon Dry mustard
1 1/2 Cups Cheddar cheese Shredded
1 1/2 Cups Monterey Jack cheese Shredded
2 Tablespoons Butter Cut into small chunks
Pepper to taste
1 Teaspoon Cornstarch

Instructions

Bring 3 1/2 cups water, 1 cup evaporated milk, macaroni, and 1/2 teaspoon salt to a simmer in a 12 inch skillet over high heat. Cook at vigorous simmer, stirring often until macaroni is tender and liquid has thickened, 9-12 minutes.
Whisk remaining 1/2 cup evaporated milk, cornstarch, and mustard together in small bowl, then stir into skillet. Continue to simmer to slightly thicken, about one minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust consistency of sauce. Stir in butter and season with salt and pepper to taste.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Pizza (5 Pts)

Ingredients

1 (8-ounce) can reduced-fat refrigerated crescent roll dough
cooking spray
12 ounces turkey breakfast sausage or ham
mushrooms, optional
1 cup frozen shredded hash brown potatoes , thawed
1/4 cup fat-free milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) carton egg substitute
2 Tablespoons grated fresh parmesan cheese

Instructions

Preheat oven to 375?.
Separate dough into triangles. Press triangles together to form a single
crust on a pizza pan coated with cooking spray. Crimp edges of dough with
fingers to form a rim. Pre-bake pizza crust without toppings.
Cook sausage in a large nonstick skillet over medium heat until browned,
stirring to crumble. Drain.
Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt,
pepper, and egg substitute, stirring with a whisk. Carefully pour milk
mixture over sausage mixture. Sprinkle with Parmesan.
Bake at 375? for 25 minutes (or less if pizza crust was pre-baked without
toppings first) or until crust is browned.

Thu, 16 Jul 2026 00:00:00 GMT

Noodle and Cheese Casserole

Ingredients

1 Egg White; Optional
8 oz Plain Yogurt; * See Note
8 oz Pasta; Cooked & Drained
1/4 ts Nutmeg
1/8 ts Ground Pepper; * See Note
1 tb Parmesan Cheese; * See Note
1/2 c Minced Onion; * See Note
1 ts Salt
1 c Ricotta Cheese

Instructions

Preheat oven to 350F. Oil a small casserole. Combine all ingredients, except pasta, until blended. Place pasta in casserole; pour cheese mixture over top and mix in well. Bake about 10 to 15 minutes or until set. Carolyn Shaw 2/25/98. NOTES : *1/3 to 1/2 cup minced onion. *Original called for nonfat yogurt. *Black or white pepper. *Or to taste. Recipe by: Vegetarian Times 101 Low-Fat & Fast Spring 1998 Posted to MM-Recipes Digest by ALISON MEYER on Oct 20, 98, converted by MM_Buster v2.0l.

Thu, 16 Jul 2026 00:00:00 GMT

Mini grilled cheese

Ingredients

4 English muffins
As needed sharp Cheddar cheese
4 slices Tomato
4 slices Canadian bacon
1tbs Butter

Instructions

Set 2 burners, put half tbs of butter in each,set 4 slices of Canadian bacon in 1st pan, make sure to put at a medium temp.
For English muffin you can add butter to the muffin for an extra crunchy crust, set temp also at medium. While the English muffin is cooking go ahead and add the cheese, and tomato.(For an extra kick you can add a dash of pram) after this set the temp. higher for the Canadian bacon, when the bacon starts to bubble the place the bacon on the muffins. Place other half of muffin on top and voilà! You have a delicious mini grilled cheese!

Thu, 16 Jul 2026 00:00:00 GMT

Cheesesteak Recipe by Tasty

Ingredients

1 lb boneless ribeye steak
4 hoagie rolls
2 tablespoons unsalted butter
1 ½ tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 slices provolone cheese

Instructions

Place the ribeye in the freezer for 30 minutes.
Slice the hoagie rolls open on a cutting board, making sure not to slice all the way through. Spread ½ tablespoon of butter on the cut sides of each roll.
Remove the ribeye from the freezer and thinly slice against the grain.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove the onions from the pan and set aside.
Add the remaining ½ tablespoon of olive oil, then the sliced ribeye, to the same pan and season with the salt and pepper. Cook, without disturbing, until browned, 2–3 minutes. Stir the beef to cook the other side and continue until the ribeye is cooked through, 2–3 minutes more.
Add the onions back to the pan and stir to combine. Lay the Provolone over the ribeye mixture and cook, without moving, until melted, about 1 minute.
Transfer the ribeye mixture to the buttered hoagie rolls and serve immediately.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Fresh Tomato Sauce with Cheese

Ingredients

4 cup Tomato diced small (about 1 3/4 pound)
1/4 cup Extra virgin olive oil divided
8 cloves Garlic chopped coarsley
1/4 cup Fresh basil (mixed herbs basil, tyme, oregano, rosemary) chopped
1 tablespoon Kosher Salt
1 teaspoon Pepper
1/2 medium Red onion diced
1/2 medium Onion diced
1/2 cup Fontina cheese diced
8 ounce Linguine

Instructions

- combine in medium bowl chopped tomatoes, herbs, 2 T Olive Oil, Salt and Pepper
- Heat 2 T. Olive oil to medium-high in Dutch Oven
- Add Onions cook about 8 min till tender crisp
- Add garlic cook about 2 min
- Add all remaining ingredients, heat to boil, reduce heat and simmer for 40 min or till desired consistancy (1 tablespoon tomato paste may be added to thicken the sauce if you do not have time to simmer longer then 30 min
- Cook pasta, Drain and toss with the diced Fontina
- portion out pasta and serve with sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Rich Os Beer Cheese Recipe

Ingredients

2 lbs sharp cheddar cheese, grated
16oz cream cheese
8 to 12 oz. Dark Beer
1/2 Tbsp garlic powder
1/2 Tbsp crushed red pepper, or less, depending on how spicy you want it.
1 1/2 tsp cayenne
1/2 Tbsp ground black pepper

Instructions

In a double boiler, melt the cheddar and cream cheese.
When melted and smooth, add one cup of beer and spices.
Stir well to blend. Add more beer for thinner texture if desired.
Serve with crackers, pita triangles, or crudites. Makes about a quart.

Thu, 16 Jul 2026 00:00:00 GMT

Caprese Grilled Cheese

Ingredients

2 slices thick, crusty bread
3 slices buffalo Mozzarella
3 slices tomato
Basil Leaves, Torn

Instructions

Heat grill pan over medium heat. Meanwhile, assemble sandwich, stacking mozzarella, tomato and basil.
Cook sandwich on dry grill pan until grill marks form, 2 to 3 minutes per side. (Flip carefully, as mozzarella will not be fully melted and the sandwich will not be held together by it.)
Slice sandwich in half and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Cheese Italiano

Ingredients

3 tablespoons butter, softened
8 slices whole-grain bread
8 oz fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions

Heat griddle or 12-inch nonstick skillet over medium heat.
Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

New York Sharp Cheddar Broccoli Bacon Soup

Ingredients

broccoli (2-3 stalks depending on size)
2 tablespoons butter
1/2 small yellow onion
1 xl carrot, sliced
2 cups low sodium chicken broth
1 1/4 cups 1% low-fat milk
3/4 cup heavy whipping cream
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon black pepper
1 (16 ounce) bag shredded sharp cheddar cheese
0.5 (8 ounce) package shredded sharp new york cheddar cheese (white)
13 slices bacon, cooked (Reserve 3 for topping)
3/4 cup sour cream
1/4 cup shredded cheddar cheese (topping)
1 small tomatoes, diced

Instructions

Bring pan of water to a boil, add broccoli and allow to cook until crunch is mostly gone, but not soggy.
While broccoli cooks, melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook 2 minutes (until onion is clear but not browned), stirring frequently.
Stir in the stock and 3/4 cup of the milk and all of the cream. Heat the mixture to boiling.
Whisk the flour into the remaining milk and add to the boiling liquid. Bring the mixture to a boil and cook 1 minute, stirring occasionally.
Reduce the heat; add the salt, pepper, and slowly add cheese, allowing to melt before adding more (about 1/3 of cheese each time.) Add broccoli and cooked bacon.
Allow to cook about 5 minutes on low, then remove from the heat and stir in the sour cream.
Top with spoonful of sour cream, crumbled bacon, shredded cheese, and a little diced tomato.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Macaroni and Cheese

Ingredients

8 oz Elbow Macaroni (2 cups uncooked)
4 cups shredded sharp cheddar cheese divided
12 oz Evaporated milk
1 1/2 cups milk
2 Eggs slightly beaten
1 tsp salt
1/4 tsp pepper
4 slices American cheese

Instructions

Cook the pasta according to the package directions; drain.
Mix the pasta, 3 cups of cheddar cheese, evaporated milk, milk, eggs, salt & pepper in a greased slow cooker.
Sprinkle with 1 cup of cheddar cheese and arrange American cheese slices on top.
Cook, covered, on LOW for 3 to 4 hours.
DO NOT REMOVE LID OR STIR WHILE COOKING!
Refrigerate any leftovers.

Thu, 16 Jul 2026 00:00:00 GMT

STEAK CHEESE SALAD

Ingredients

6 slices bacon
2 steaks
1 tbs Worcestershire
Salt and Pepper
3 tbs oil
1/2 lemon, juiced
1 clove garlic grated
2 tsp Dijon mustard
1 tbs red wine vinegar
1 bunch watercress trimmed
4 cups spinach trimmed chopped
1/2 onion, sliced
1 cup shredded cheddar cheese

Instructions

Heat oven to 375 degrees. Heat a skillet. Arrange bacon on a parchment lined baking sheet. Bake until crisp 18 min. then chop. Season steak with Worcestershire, salt and pepper, drizzle with oil. Cook to desired doneness. Let rest 5 min. *In a bowl, whisk juice, garlic, mustard, and vinegar, stream in 3 tbs oil, season. Toss greens and onions with dressing, divide among plates. Slice steak. Top greens with steak, bacon and cheese.

Thu, 16 Jul 2026 00:00:00 GMT

How To Make A Better Mac N Cheese

Ingredients

1 box Elbow Macaroni (16 ounces)
1 Cup Velveeta Cubed
2 Cups Sargento, Cheddar Jack Cheese Shredded
3/4 Cup Sharp Cheddar Shredded
3 Tablespoons Mayonaise
3 Large Eggs (whites only)
2 Tablespoons Salted Butter
1 Cup Half & Half cream
2 Teaspoons Salt (for pasta water)
1/2 Teaspoon Salt

Instructions

In water with two teaspoons of salt boil macaroni until slightly soft (al dente), strain and leave in covered pot.
Beat the egg whites separately, and (except for the 3/4 Cup shredded sharp cheddar and 1/2 tsp. salt) add all of the remaining ingredients to a pan on low heat.
Stir until completely melted (add more half & half if needed). When nicely blended, pour macaroni into a 9x13 in baking dish, that has been sprayed with cooking spray(e.g. Pam)
Pour cheese mixture over the top, then cover with the 3/4 cup of sharp cheddar cheese and bake at 350 degree preheated oven for about 15 to 20 minutes, or until slightly browned on top.

Thu, 16 Jul 2026 00:00:00 GMT

Greek Style Mac and Cheese

Ingredients

1 pound elbow macaroni
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped fine
1 10 oz bag fresh bagged spinach, roughly chopped
generous pinch of salt
3 tablespoons flour
3 cups milk
freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
1 8 oz package feta cheese, crumbled
1 12 oz jar Kalamata olives, chopped
1 tablespoon capers
2 tablespoons sun-dried tomatoes, chopped
1/2 cup bread crumbs or panko crumbs

Instructions

Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.
While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.
Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.
Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Steak Gorgonzola With Balsamic Reduction over Pasta

Ingredients

1 (2 1/2 lb) boneless beef top sirloin steaks
1 1/2 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 lb uncooked pasta, cooked according to pkg directions
4 cups chopped spinach
2 cups alfredo sauce (buy your own or prepare using ingredients below)
1/2 cup chopped green onion
3 tablespoons gorgonzola, crumbled
2 tablespoons gorgonzola (for sprinkling on top of finished dish)
2 tablespoons chopped sun-dried tomatoes
2 tablespoons balsamic glaze (buy your own or prepare using ingredients below)
1 1/2 cups white milk
1 1/2 cups heavy cream
1/2 cup imported parmesan cheese, grated
1/2 cup imported romano cheese, grated
6 jumbo egg yolks
salt and black pepper
1 (8 ounce) bottle balsamic vinegar
1/2 cup sugar

Instructions

A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
MARINATED STEAK PREPARATION.
Cut beef into 1/2" cubes and set aside.
Add the italian dressing to the beef, toss and let marinate for at least 1 hours
ALFREDO SAUCE.
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
BALSAMIC REDUCTION.
Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
COMPLETE MEAL.
Heat Alfredo sauce in large sauté pan.
Add onion, spinach and gorgonzola cheese.
Grill steak to desired doneness.
Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
Toss pasta with sauce and place on a large platter.
Place grilled beef on pasta and sauce.
Drizzle with balsamic glaze.
Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
Enjoy with a tomato salad and a nice glass of wine!

Thu, 16 Jul 2026 00:00:00 GMT

Fresh Tomato Grilled Cheese

Ingredients

4 slices 12 Grain Bread
4 slices Muenster Cheese
4 slices Fresh Tomato
2 whole Eggs beaten
1 tsp Extra Virgin olive oil
1/2 cup Parmesan cheese
2 Tbps Butter
2 pinches Pepper
2 pinches Salt

Instructions

Start by beating the eggs and oil together in a large enough dish to place your bread in. In a second dish, add the Parmesan cheese. Take your bread, butter one side, and place the other side in the egg, let the excess egg drip off, and then place in the Parmesan. Do this for every slice of bread so that one side is buttered and the other is the egg/Parmesan mixture.
Heat butter in a grill pan at medium/high heat, until the butter melts. Cook each slice of bread, butter side first until it is browned. Flip to the egg side and then layer one slice of Muenster cheese to each slice of bread. Add a tiny bit of water in an empty spot on the pan and cover to steam the cheese. Cook the bread until the egg is browned and place the tomato slices on two of the slices of bread. Add a pinch of salt and pepper on top of the tomato. Combine into two sandwiches and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Three-Cheese Mac & Cheese - Pampered Chef

Ingredients

8 oz uncooked orecchiette pasta
1/4 cup butter (1/2 stick) melted
1/4 cup all-purpose flour
2 garlic cloves pressed
2 1/2 cups 2% milk
1 tsp dry mustard
1/2 tsp salt
1/8 tsp coarsely ground black pepper
4 oz sharp white cheddar cheese shredded
4 oz Gruyère cheese shredded
2 oz fontina cheese shredded
1 tbsp chopped fresh chives
1 cup cheese and garlic croutons

Instructions

Preheat oven to 350°F (180°C). Cook pasta according to package directions; drain and set aside. Meanwhile, combine butter, flour and garlic pressed with Garlic Press in (2-qt./1.9-L) Saucepan; whisk until smooth. Cook over medium-high heat 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt and black pepper. Simmer 8-11 minutes or until sauce is thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove Saucepan from heat.
Meanwhile, coarsely chop croutons using Food Chopper. Add cooked pasta to Round Covered Baker. Carefully pour sauce over pasta; mix well and top with croutons. Bake, uncovered, 15-20 minutes or until sauce is bubbling and croutons are golden brown. Remove baker from oven. Let stand, covered, 10 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Green Chile and Zucchini Quiche

Ingredients

4 tablespoons unsalted butter, melted
24 whole grain wheat crackers, ground in a food processor (Triscuits, about 1 cup) or 1 cup dried breadcrumbs
1 medium zucchini (about 6 ounces)
kosher salt
1 tablespoon vegetable oil
1 small onion, chopped (about 1/2 cup)
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
1/2 lb freshly grated monterey jack cheese (about 2 cups)
1 cup whole-milk cottage cheese
1 (4 1/2 ounce) can chopped green chilies, drained
bottled salsa (optional)

Instructions

Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Nov-Dinner- Ricotta Cheesecake with Citrus Co

Ingredients

8 oz Light cream cheese, soften
2 tb All-purpose flour
1/2 c Light sour cream
1 1/2 ts Orange rind, finely grated
2 tb Butter melted
2 Eggs
2 Pink grapefruit
3/4 lb Ricotta cheese
1/2 c Granulated sugar
2 ts Vanilla
1/2 ts Cornstarch
1 c Graham cracker crumbs
2 Oranges

Instructions

Tip: If cheesecake is exposed to sudden temperature change when baking or bakes in too hot an oven for too long, cracks may appear. Resist opening the oven door. Be sure to bake the cake in a water bath; it ensures even, slow, moist cooking. In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom of greased 8-inch springform pan. Place pan on large square of foil; press foil up around side of pan. Bake in 350F 180C oven for 8 minutes or until firm. Let cool. Filling: In food processor, pure together ricotta, cream cheese and sugar until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour, vanilla and orange rind. Pour over baked crust. Set foil-wrapped pan in larger pan; pour in enough hot water to come 1 inch up sides. Bake in 325F 160C oven for 50-60 minutes or until set. Remove from water. Run knife around edge of cake; remove foil and let cool on rack. Cover and refrigerate for 8 hours. [Cheesecake can be refrigerated for up to 2 days.] Remove side of pan. Citrus Compote: Using knife, cut peel and white pith from oranges and grapefruit; cut between membranes to remove segments. In bowl, combine oranges and grapefruit; let stand for 10 minutes. Drain liquid into small saucepan; stir in cornstarch. Bring to boil over medium heat; cook for about 3 minutes or until thickened. Stir back into fruit mixture; let stand until cooled to room temperature before serving with cheesecake. Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote 8 servings for $10.53 CDN[Nov 95] Per Serving: about 360 calories, 12 g protein, 19 g fat, 37 g carbohydrate Good source calcium. Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Heather Howe [-=PAM=-] PA_Meadows@msn.com

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cook Macaroni & Cheese

Ingredients

3 cups Shredded Cheddar Cheese
1 cup Provolone Cheese Shredded
1 1/2 cups Whole Milk
1 1/2 cups Heavy Cream
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Dry Mustard
2 cups Elbow Macaroni Noodles
8 ounces Sour Cream

Instructions

Combine cheddar, provolone, milk, cream, salk, pepper, and mustard in a 4 to 6 quart slow cooker. Cover; cook on low heat setting for 1 hour.
Stir in macaroni and sour cream. Cover; cook on low heat setting for an additional 1 hour.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Pizza

Ingredients

1 cup Pizza Sauce
3 cups Cheese

Instructions

14 inch pizza

Thu, 16 Jul 2026 00:00:00 GMT

One-Pot Cheeseburger Casserole

Ingredients

1 tablespoon of olive oil
1/2 of a large yellow onion (diced)
1.5 pounds good quality (lean ground beef)
2 teaspoon of season salt (or salt and pepper to taste)
1 28 oz can of whole peeled tomatoes
1 8 oz can of tomato sauce
2 cups of low-sodium chicken broth
2 cups of water
1/4 cup of ketchup
2 teaspoons of dijon mustard
1 pound of rotini pasta
2 cups of shredded cheddar cheese
Freshly diced tomato
Green onions
Pickles
Shredded lettuce

Instructions

Start with a large pot.
Add olive oil to the pan, and sautee yellow onions until softened over medium heat.
Increase heat to high and add ground beef.
While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper.
Brown ground beef, and drain any excess fat from the pot.
Use kitchen scissors to chop up whole tomatoes while still in the can.
Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil.
Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender.
Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese.
Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted.
Add your choice of traditional cheeseburger toppings.
We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Ball

Ingredients

1 1/2 ts Accent
1 Jar dried beef; chopped
1 cn (small) of mushrooms;
1 c Pecan pieces; about
1 lb Cream cheese
3/4 c Green Onions chopped
1/2 c Chopped parsley; (optional,

Instructions

Source: My Coworker Faye Soften the cream cheese and mix all the ingredients together in a big bowl until smooth. Form two balls and roll each in pecan. Wrap in foil and refrigerate for couple hours before serving. Serve with Ritz crackers Variation: Shape the mixture like a pineapple half and use pecan halves to create the "skin" and green onion greens for leaves at the top. Posted to JEWISH-FOOD digest by "Nina Geller" on Dec 31, 1998,

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheese Steak Sammies

Ingredients

1 large onion sliced thin
1 each green & red bell peppers sliced thin
1 large container mushrooms sliced
1 Tbsp. oil
2 or 3 cloves garlic minced
1/2 tsp. pepper
1/2 tsp. seasoned salt
A few dashes hot sauce **if you like spicy!
1 envelope Lipton onion mushroom soup mix
1/2 c. water
1 Tbsp. worcestershire sauce
2 pounds deli roast beef shaved or sliced
8 slices cheese (pepper jack, mozz, provolone)
1 8 pack hoagie buns or soft flour tortilla shells

Instructions

1) In a large skillet, saute the onions, peppers, and mushrooms in the oil. Season with the garlic, pepper, seasoned salt, and pepper flakes.
2) After about 3 min. add the soup mix, water, worcestershire sauce, and beef; mix well. Simmer about 5 to 8 min. or till heated through and slightly thickened.
Serve on buns with a slice of cheese.
**OPTIONAL: You can pour everything in a large crock pot; after the last addition of ingredients in step 2 and simmer on low. Guests help themselves and just keep coming back for more!!

Thu, 16 Jul 2026 00:00:00 GMT

Cabinkat's Cream Cheese & Pepperoni Lasagna

Ingredients

1 lb lean ground beef
1 tablespoon olive oil
1/2 cup onion, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon dried parsley
1 teaspoon italian seasoning
1 (2 teaspoon) package beef bouillon granules
1/4 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened (can use 1/3 less fat)
1 cup cottage cheese, small curd (can use low fat)
1/4 cup sour cream (can use less fat)
2 eggs, beaten
16 ounces lasagna noodles, uncooked
2 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese
1/4 cup pepperoni slice
6 bell pepper rings, your color choice

Instructions

In heavy skillet, add oil. Heat to med.-high, when hot add onions. Saute until golden, stirring occasionally. Add beef. When fully cooked, drain (if needed) and then add the next 7 ingredients. Do not add any cheeses.
In separate bowl, add cream cheese, cottage cheese, sour cream, 1 cup mozzarella, & eggs. Mix well, set aside.
Preheat oven to 350º degrees.
In 12 X 8 X 2 pan add a small amount of sauce to coat bottom lightly.
Cover with one layer of lasagna noodles, then add layer of cheese mixture, enough to lightly cover noodles, then meat mixture, then pepperoni.
Repeat until all ingredients are used up. Sprinkle remaining mozzarella on top. You may not need to use all noodles however. Do not add peppers.
Cover and bake 1 hour. Bring out, carefully remove cover and add bell peppers.
Cover back up and bake an additional 15 minutes.
When done, bring out of oven, keep covered, and let sit for 10-15 minutes. Very important to let sit, covered.
When time is up, cut and serve.
Best with French bread or Artisan bread.

Thu, 16 Jul 2026 00:00:00 GMT

Luby's Cafeteria Cheese Enchiladas With Chili Sauce

Ingredients

1 1/2 lbs lean ground beef
1/2 cup chopped onion
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups beef broth
2 (14 1/2 ounce) cans whole canned tomatoes
3 tablespoons chili powder
1 tablespoon paprika, plus
1 1/2 teaspoons paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water
15 -20 corn tortillas
vegetable oil, enough to cover bottom of skillet
6 cups shredded cheddar cheese
1 cup chipped onion
1 cup shredded American cheese

Instructions

To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
Drain meat on paper towels.
Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
Mix well, breaking up tomatoes with a spoon.
Bring to a boil.
Reduce heat and simmer uncovered for one hour.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
Continue cooking sauce for about 5 more minutes.
For enchiladas, heat oven to 350°F.
Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
In a large bowl, combine Cheddar cheese and onions.
Mix well.
Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
Roll up and place seam side down into two 11X7-inch baking dishes.
Top enchiladas with chili sauce.
Cover each dish with foil.
Bake for 10 minutes or until hot.
Remove foil.
Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Creamed Corn Pasta

Ingredients

10 ears fresh yellow corn
2 tablespoons olive oil
2 medium shallots, thinly sliced (about 1/2 cup)
6 garlic cloves, thinly sliced
1 small jalapeño, halved, seeds and ribs removed, and thinly sliced (about 2 tablespoon)
2 tablespoons plus 3/4 teaspoon fine sea salt, divided, plus more to taste
3 ounces cream cheese (about 5 tablespoon)
1.5 ounces Parmesan cheese (such as SarVecchio) or Grana Padano cheese, grated (about 1/3 cup)
2 tablespoons unsalted butter
8 ounces uncooked conchiglie pasta (such as Montebello)
Piment d'Espelette or crushed red pepper
2 ounces Tomme-style cheese (such as Thomasville Tomme), shaved (about 1/2 cup)

Instructions

Using a vegetable peeler set over a large bowl, shave corn ears, removing just the curved kernel tops. Using a spoon, scrape remaining corn kernels and milk from cobs into bowl with corn kernel tops. Mixture should pool in bottom of bowl; add up to 2 tablespoons water, if needed. Discard cobs.
Heat oil in a large saucepan over medium-low. Add shallots, garlic, and jalapeño; cook, stirring often, until shallots are translucent, 6 to 8 minutes. Add corn mixture and 1/4 teaspoon salt. Bring mixture to a gentle simmer over medium-low; cook, stirring occasionally and adding water 2 tablespoons at a time as needed, until loosened and creamy, 15 to 20 minutes. Stir in cream cheese, grated Parmesan, and butter until Parmesan melts.
While shallot mixture cooks, bring a medium saucepan of water to a boil over high. Add 2 tablespoons salt to water; stir in pasta, and return to a boil over high. Cook pasta according to package directions for al dente. Drain pasta, reserving 1/2 cup cooking liquid.
Add pasta and remaining 1/2 teaspoon salt to corn mixture over medium-low; stir to combine, adding reserved cooking liquid, 2 tablespoons at a time, until mixture is creamy and coats pasta. Remove from heat; season with additional salt to taste. Divide pasta mixture evenly among 4 shallow bowls; sprinkle each with a pinch of piment d'Espelette, and top evenly with shaved Tomme-style cheese. — Victor King, The Essential, Birmingham, Alabama

Thu, 16 Jul 2026 00:00:00 GMT

The Cheese Dip That Will Make You Famous!

Ingredients

1 8oz. package cream cheese
2 cups grated cheddar cheese OR grated jalape�o jack
1 cup mayonnaise
1 small purple onion diced (you can use chopped green onions as well or omit onions
?Serve with Wheat Thins or Frito�s Scoops for dipping or

Instructions

1. Place all ingredients in a shallow baking dish (a 9? square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito?s Scoops for dipping

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Chicken and Asparagus Fettuccine Alfredo

Ingredients

1 pound of boneless skinless chicken breast
1 pound of fresh asparagus (rinsed and bottoms trimmed)
Zest of one lemon
Juice of two lemons
1 lemon sliced for garnish
4 tablespoons of extra virgin olive oil
1 clove of garlic (minced)
1 teaspoon of minced fresh rosemary
1 teaspoon of kosher salt
1/2 tablespoon of all-purpose steak seasoning
1 pound of fettuccine pasta (cooked according to package directions)
8 tablespoons of butter (1 stick)
2 cups of heavy cream
3 oz of freshly shredded parmesan cheese
Kosher salt and freshly ground pepper to taste

Instructions

In a medium size bowl, combine lemon zest, lemon juice, olive oil, garlic, rosemary, salt and steak seasoning.
Divide marinade set aside half to season asparagus just prior to grilling.
Add chicken breast to remaining half of marinade and let marinate for about 20 minutes.
Heat grill to medium high and grill chicken 5 to 6 minutes on each side, or until it reaches an internal temperature of 165 degrees.
Toss asparagus with marinade and grill for about 5 minutes, just until tender.
While chicken is grilling, cook pasta according to package direction.
Once chicken is done cooking, set aside to rest while preparing pasta.
In a small pot, heat butter and heavy cream together until hot, but not boiling.
Working quickly, so the sauce is still very hot, remove sauce from heat and stir in a pinch of kosher salt, several turns of freshly ground pepper and parmesan cheese.
Whisk until cheese is melted.
Pour alfredo sauce over hot pasta, slice chicken and asparagus and serve over pasta.
Garnish with lemon wedges.

Thu, 16 Jul 2026 00:00:00 GMT

Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

Ingredients

1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) can corn, rinsed and drained
1 (12 ounce) package tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Instructions

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

All American Pasta Recipe

Ingredients

1 1/2lb ground beef(whatever you'd use for your BBQ'd burgers :)
2 medium tomatoes, seeded and diced
12oz fresh mushrooms, sliced
1 large or 2 small onions, sliced into thin rings
1lb whole wheat penne or rotini, uncooked
8oz cream cheese
1/4 cup Dijon or similar mustard(I would avoid simple yellow prepared mustard, I think)
1/4 cup beef stock
1/4 cup Worcestershire sauce, divided
2 1/2T favorite steak seasoning, divided
1/2lb bacon, cooked crisp and crumbled
8-12oz cheddar, colby or cojack cheese, grated
kosher or sea salt and fresh ground pepper

Instructions

In large, deep skillet, cook ground meat until just losing pink color. Drain if needed.
Add tomatoes, mushrooms, onion rings, 2T Worcestershire sauce, 1 1/2T steak seasoning, and salt and stir well.
Continue cooking until veggie are just beginning to soften and tomatoes are cooked through.
Drain mixture again, if necessary.
In small sauce pan, melt cream cheese with beef stock, 2T Worcestershire sauce, Dijon, 1T steak seasoning and salt and pepper.
Cook over low heat, stirring often, until melted and well mixed.
Meanwhile, cook pasta per package directions. Drain.
Toss warm pasta with warm cream cheese sauce.
Top a serving of the pasta with a spoonful of the meat mixture, sprinkle with shredded cheese and bacon......then, when you eat it, mix and mash it all up together! :)
Serve with salad......cus I couldn't find a good way to get a green element into the dish! ;)

Thu, 16 Jul 2026 00:00:00 GMT

Goat Cheese, Blackberry and Almond Topped Toast

Ingredients

0.5 ounce goat cheese (chèvre)
1 slice 100% whole wheat bread, lightly toasted
2 tablespoons blackberries
1 tablespoon sliced almonds
1 teaspoon honey

Instructions

Spread goat cheese on toast. Top with blackberries and almonds. Drizzle with honey.

Thu, 16 Jul 2026 00:00:00 GMT

Blue Cheese Wedge Salad

Ingredients

1 Cup buttermilk
1 Cup Sour Cream room temperature
3 Cloves Garlic
1/8 teaspoon Sugar
1/4 teaspoon Paprika
1 teaspoon salt
3 tablespoons Crumbled Blue Cheese Extra to put on top if you like
1 Head Iceberg Lettuce
4 Pieces Bacon Cooked and crumbled
1/4 Cup Cherry tomatoes Cut in halves
1/4 Cup Puple Onion Finely Diced

Instructions

Blue Cheese Buttermilk Dressing:
Combine buttermilk, sour cream, garlic, sugar, paprika, salt, and crumbled blue cheese. Mix well.
Cut very cold Iceberg head into wedges. Top each serving with bacon, cherry tomatoes, purple onion, and blue cheese crumbles to taste. You may also like to top with ground black pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Bread

Ingredients

2 Eggs lightly beaten
1 cup low fat plain yogurt
1 cup Cheddar cheese shredded
1/2 cup Vegetable oil
1 cup Green onions thinly sliced
1/4 cup 2% Milk
1 tablespoon spicey brown mustard
2 1/2 cups self-rising flour
1 tablespoon Sugar
1 tablespoon Cracked Pepper
1/2 teaspoon baking soda

Instructions

Combine the eggs, yogurt chaise, oil, green onions, milk and mustard in a bowl and mix well. Combine the flour, sugar, pepper and baking soda in a large bowl and mix well. Make a well in the center and pour in the egg mixture. Stir just until moistened Grease the bottom of a 5x9-inch loaf pan. Pour in the batter. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out dean. Cool in the pan for 10 minutes. Remove to a wire rack and let cool for 1 hour. Yield: 12 servings.

Thu, 16 Jul 2026 00:00:00 GMT

One-Pot Philly Cheese Steak Mac and Cheese

Ingredients

2 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1 lb extra-lean (at least 90%) ground beef
2 cups thinly sliced onions
2 medium green bell peppers, cut in thin bite-size strips
4 teaspoons Montreal steak grill seasoning
4 cups water
1 lb uncooked elbow macaroni
1 package (16 oz) Kraft™ Velveeta™ cheese, cut into cubes
1 cup shredded provolone and mozzarella cheese blend (4 oz)

Instructions

In 5-quart Dutch oven, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl, and wipe out pan.
In same Dutch oven, melt remaining 1 tablespoon butter over medium-high heat. Add beef, onions, bell peppers and grill seasoning; cook 6 to 8 minutes or until beef is cooked through and onions are tender. Pour mixture into large bowl; cover with foil to keep warm.
Stir water and macaroni into Dutch oven; heat to boiling over high heat. Reduce heat to medium; cook 4 to 6 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
Stir beef mixture into macaroni mixture; cook and stir 1 minute to heat through. Remove from heat; stir in cheese cubes until melted. Top with shredded cheese blend. Cover and let stand 3 to 5 minutes or until cheese melts. Top with toasted bread crumbs.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken and Penne Casserole

Ingredients

4 -5 tablespoons olive oil (or as needed0)
6 boneless chicken breasts
salt and pepper (I use seasoned salt)
1 medium onion, chopped
6 medium garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried red pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can stewed tomatoes (with juice)
1 -2 teaspoon sugar
1/2 cup dry white wine
1 large bay leaf
10 ounces dry penne pasta (cooked to JUST firm-tender and drained, can use more if desired)
2 cups grated mozzarella cheese (can use less)
2/3 cup grated parmesan cheese, divided (can use more or less)

Instructions

Set oven to 375 degrees F.
Butter a 13 x 9-inch baking dish.
Heat oil in a skillet.
Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
Arrange the browned chicken pieces on top of the cooked pasta.
Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
Delicious.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Ravioli

Ingredients

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 T. parsley
2 tsp. chopped chives
2 tsp. garlic greens chopped
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
3 1/2 cups all-purpose flour
1/2 tsp. salt
3 large Eggs beaten
2 1/2 tablespoons cooking oil
1/2 cup lukewarm water

Instructions

Cheese Filling
Combine all ingredients and mix well. Refrigerate until ready to use.
Basic Ravioli Dough
Sift together flour and salt. Mix eggs, oil and water in a separate bowl. Make a well in the center of the flour mixture and add liquids gradually, mixing until all liquid is absorbed. On a floured board, knead dough for 3 to 5 minutes, until smooth. Cover and let rest for 15 minutes. Break off two pieces of dough slightly larger than the size of a tennis ball and roll out each on a floured board into a 14- by 8-inch rectangle, with a thickness of no more than 1/8 inch.
If using a ravioli press: Lay one piece over the form and place 1 to 2 teaspoons of filling in the center of each square. Top with second piece of dough and roll over with a rolling pin until creases are visible between each square. Separate ravioli and place on a baking sheet. Cover and set aside. Repeat process with remaining dough and filling, reincorporating dough scraps into each dough ball as you go.
Without a press: With a knife, lightly mark one layer of dough into 21?2-inch squares (without cutting through the dough). Place 1 to 2 teaspoons of filling into the center of each square. Place second layer of dough over the first and cut through dough to form ravioli. Using a fork, press together the edges of each ravioli. Place, covered, on baking sheet and set aside.
When baking sheet is full (with a single layer), refrigerate or freeze. To cook fresh, place ravioli in boiling water and cook for 5 to 8 minutes, until pasta is tender. Cook frozen ravioli in boiling water for 8 to 10 minutes.
Makes 25 to 30 2-inch ravioli.

Thu, 16 Jul 2026 00:00:00 GMT

Irish Blue Cheese Tomato Soup

Ingredients

8 large Fresh Ripe Roma Tomatoes Clean and cut in half
-or- 2 cans 15-16 oz ea Fire Roasted Diced Tomatoes
---- as needed Olive Oil To drizzle on fresh tomatoes
---- to taste Garlic Salt or Garlic Powder Sprinkle on tomatoes
6 ounces Bacon Broken into bits/can use precooked
2 or 4 tbsp Butter 4 if you use precooked bacon
1 medium Onion Roughly chopped
1 stalk Celery Roughly chopped
1 Carrot Roughly chopped
1/4 cup All purpose flour
5 cups (40 oz) Chicken stock
10 ounces Crumbled Bleu Cheese
2/3 cup No-Fat Half & Half
---- to taste Rough Ground Black Pepper

Instructions

To roast tomatoes:
Preheat oven to 425°F.
Rub a bit of olive oil on your hands, and coat each of the tomato halves. Sprinkle with garlic or garlic salt. Place them on a rimmed baking sheet, and roast in the oven for 30 minutes. I always cover pan with foil before roasting for easy cleanup. Remove from the oven, and chop the tomatoes roughly in a food processor or by hand.
Bacon:
May use pre-Cooked Bacon Bits or I n the bottom of your soup pot, cook the bacon over low heat until it's as crisp as you like it. Remove the bacon onto a plate covered with paper towel, and set aside. Leave Bacon drippings in the pot!
Combine Soup Ingredients as follows:
Over med-low heat, add the butter into the pot, along with the onion, celery and carrot. Cook, stirring occasionally, for 1-4 minutes, until the onion is translucent. Stir in the flour, and mix well until it's completely incorporated with the butter in the pot. Pour in the chicken stock (1 cup at a time), and stir well until the stock thickens slightly with each cup of stock.
Add the crumbled cheese and roasted chopped tomatoes. Bring the soup to a boil over med-low heat stirring to help melt the cheese. Stir occasionally. Remove the pot from heat, and use an immersion blender to puree the soup until smooth. (Or, let the soup cool slightly, and process in batches in a blender or food processor; then, return the soup to the pot.) *Note: you do not have to do this step at all. Soup tastes the same regardless.
Return the pot to the stove, and over low heat stir in the half-and-half. Cook for one minute, until the soup is hot but not yet simmering.
Roughly chop/crumble the bacon. Serve the soup in individual bowls, topped with fresh ground black pepper and bacon.

Thu, 16 Jul 2026 00:00:00 GMT

Home made Mac n Cheese

Ingredients

8 cups Elbow Macaroni Noodles Large Elbows Cooked
6 ounces Velveeta
1/3 cup Heavy cream
3 tablespoon butter
1 cup Cheddar cheese Grated
1 cup Parmesan cheese grated
1/2 teaspoon Onion powder
1 teaspoon Extra virgin olive oil
1/4 cup Bread crumbs

Instructions

1. Cook macaroni according to directions on the package. I use the large elbow macaroni. Drain and place in a large bowl. Add the olive oil to the noodles and stir.
2. In a sauce pan, add Velveeta, heavy cream and butter and heat over medium heat until melted.
3. Pour sauce over the macaroni and add the onion powder. Mix well.
4. Add macaroni into a 9 by 13 cooking pan. Top with grated cheddar, grated parmesan and bread crumbs. Cook at 300 until the top cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Tomato salad with marinated cheese

Ingredients

some big ripe tomatoes
some pomegranate molasses
some raspberry vinegar
some feta cheese or other white cheese
some Thyme
some Olive oil
some nigella seeds
some Fresh rosemary
some small green olives chopped not too small
some hazelnuts chopped not too small

Instructions

If cheese is salty, soak in water for a while to get salt out.
Cut cheese in cubes and marinate in olive oil, thyme, chopped rosemary, black pepper and nigella seeds.
Mix dressing of vinegar and molasses. Add to tomatoes. Add some little green olives (chopped if too big). Sprinkle over cheese. Finish with some chopped hazelnuts.

Thu, 16 Jul 2026 00:00:00 GMT

Pampered Chef Three-cheese Garden Pizza Recipe

Ingredients

1 package (10 oz.) refrigerated pizza crust
1 small onion
1 medium zucchini
2 plum or Roma tomatoes
1 c. mushrooms
2 garlic cloves (pressed)
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1/4 c. grated fresh Parmesan cheese
1 tsp Pampered Chef Pantry Italian Seasoning Mix (or any Italian seasoning mix you have)
Large round or rectangular pizza stone

Instructions

Preheat oven to 400°F.
Using lightly floured roller, roll pizza crust either into a 14-inch circle on a large round stone, or roll to the edges of a srectangular stone.
Bake crust 7 minutes. Remove from oven; place aside to cool a bit.
Using a mandoline or very sharp knife, thin slice the onion, zucchini and tomatoes. An egg slicer works well fto slice the mushrooms.
Press the garlic over crust and spread evenly.
Sprinkle mozzarella and cheddar cheeses evenly over crust, and top evenly with onion, zucchini, mushrooms and tomatoes.
Spread the Parmesan cheese over the vegetables and sprinkle with seasoning mix.
Bake 15-18 minutes or until crust is golden brown.
Cut into or squares wedges with a pizza cutter.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Lasagna Will Get You Through These Next Few Days

Ingredients

¾ cup sifted bread flour (you can use all-purpose, bread flour gives a bit more structure, which can help with layering)
1 cup whole milk
2 eggs
2 tablespoons melted butter
Pinch salt
12 ounces breakfast sausage patties or sausage meat, casings removed
Butter
¼ cup Wondra flour (you can use all-purpose, but Wondra avoids clumping better)
2 cups whole milk
Salt and pepper
2 28-ounce cans whole peeled plum tomatoes, preferably San Marzano
Olive oil
Salt and pepper
1 15 oz container full-fat ricotta cheese
1 egg
1 tablespoon extra virgin olive oil
¼ cup chopped parsley
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 dozen large eggs
3 tablespoons butter, grated
1 tablespoon butter
Salt and pepper
2 cups grated full-fat mozzarella
½ cup grated Parmesan cheese
Chopped parsley for garnish (optional)

Instructions

Mix the eggs into the milk in a small bowl and stir in the melted butter. Sift the flour and salt together, and put into a medium bowl. Add the wet ingredients and mix until well combined, I sometimes use an immersion blender to get it super smooth. It should be slightly thicker than heavy cream, but very fluid and pourable. Let sit at room temperature for 30-120 minutes before making crepes.
In a large nonstick skillet over medium high heat, cook the sausage, using a spatula to break the meat up into crumbles, and cooking until browned and cooked through. Remove the sausage to a bowl, leaving the fat in the skillet. Eyeball how much fat is left, you want about 3 tablespoons. If you don't have that much, add a bit of butter to get to that 3 tablespoon mark.
Preheat oven to 300°F. Grease a large baking tray with olive oil.
Beat the egg with the olive oil until smooth. Mix with the ricotta until you get a soft blend, then add parsley, salt and pepper. Set aside.
Preheat the oven to 350°F. Layer 2-3 crepes to cover the bottom of a greased 9x13 casserole dish. Spread 1/2 of the ricotta mixture over the crepes. Layer 1/2 of the tomatoes over the cheese mixture, then pour 1/2 of the sausage gravy over the tomatoes. Repeat this layering. Add a last layer of crepes on top of the last layer of gravy. Cover the casserole with foil and bake for 30 minutes. At the 20 minute mark, make the eggs.
Beat the eggs in a medium bow with the grated butter until combined. Melt the last tablespoon of butter in a large nonstick skillet over medium high heat. Scramble the eggs to soft curds. You want these looser than you might think because they will continue to cook in the casserole. Set aside.
Remove the lasagna from the oven and discard foil. Turn on the broiler. Spread the eggs on top of the dish and then sprinkle the top with 2 cups shredded full-fat mozzarella and 1/2 cup grated Parmesan. Return the dish to the oven for 4-5 minutes until cheese is melted and slightly browned.

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Style Cheese On Toast Recipe

Ingredients

120g/4oz Cheddar/Parmesan Cheese mix - grated
1 clove Garlic - finely chopped
½ Onion - finely chopped
1 Tomato - finely chopped
30g/1oz cooked Ham and/or cooked crispy bacon rasher(s) - shredded
Knob Butter
1½tbsp medley of fresh herbs - Oregano/Basil/Parsley/Thyme Leaves - finely chopped
2 slices Ciabatta/Chapata Bread

Instructions

Mix all ingredients together in a bowl;
Toast bread on both sides;
Spread cheese/ham/bacon mixture on toasted slices, making sure toast is completely covered;
Place under grill until cheese bubbles and browns slightly;
Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Spaghetti Squash With Bacon, Spinach, and Goat Cheese

Ingredients

1 medium spaghetti squash
1 tablespoon olive oil
Kosher salt and freshly ground pepper
6 slices bacon cut into 1-inch pieces
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 5- ounce bag baby spinach
2 ounces soft goat cheese crumbled

Instructions

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1 inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It'll be easier to handle if you let it cool for 10 minutes before taking it apart.
4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there's room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
7. Divide between two plates and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

4 Cheese Lasagna Recipe

Ingredients

9 lasagna noodles
1 cup diced onion
3 cloves garlic minced
1 1/2 lbs ground beef
2 cups sliced mushroom
salt and pepper to taste
1 1/2 26 oz bottles of Classico Sweet Basil Tomato sauce
2 tbsps fresh chopped basil or 1 tsp dried
2 tbsps fresh chopped oregano or 1 tsp dried
1 lb mozzeralla cheese grated (I love Sargento already grated)
1/2 lb parmesan cheese grated
1 lb ricotta cheese
1/2 lb romano cheese

Instructions

In a large skillet brown your ground beef once browned drain any fats.
Add Onions, garlic and mushrooms cook till onions are clear. Salt and pepper to taste.
Add Tomato sauce and herbs cook for 20 minutes on very low heat.
Cook Lasgana noodles according to box directions.
Arrange 3 noodles on bottom of 9" x 13" pan, place 1/3 of your meat sauce over noddles, next arange 1/3 of each of the cheeses (I like to start with the Ricotta and then the Mozzeralla, parmasan and romano) Repeat this two more times.
Bake at 375 degrees for 1 hr. allow to rest for 30 - 45 minutes and serve.

Thu, 16 Jul 2026 00:00:00 GMT

3-ingredient Mac & Cheese Recipe by Tasty

Ingredients

5 cups milk
1 lb elbow macaroni, dry
2 cups shredded cheddar cheese

Instructions

In a large pot, bring the milk to a boil.
Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Pasta with Asiago Cheese and Spinach

Ingredients

3 cups boiling water
4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
2 tablespoons extra-virgin olive oil
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
2 garlic cloves, crushed
6 cups hot cooked cavatappi (about 12 ounces uncooked ridged, spiral pasta)
1 (10-ounce) bag fresh spinach, torn
¾ cup (3 ounces) grated Asiago cheese
½ cup (2 ounces) finely grated fresh Parmesan cheese

Instructions

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.
Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.

Thu, 16 Jul 2026 00:00:00 GMT

Three Cheese Lasagna Rolls

Ingredients

1/2 c Mozzarella cheese shredded
Vegetable cooking spray
2 Garlic minced
1/2 c Frozen egg substitute
1/8 ts Pepper
1 1/2 c Tomato sauce
3 tb Water
Veg cooking spray
1/2 c Lite ricotta cheese
1/4 ts Black Pepper freshly ground
1/4 ts Dried basil
3 tb Dry white vermouth
1 ts Dried whole basil
1/4 ts Dried marjoram
9 Lasagna noodles uncooked
2 10-oz packages frozen chopped spinach
1/4 c carrot Shredded
sprigs Fresh basil
1/4 c sweet red Finely chopped
1/2 c Grated Parmesan fresh
1/2 c Onions chopped
1/2 c Fresh mushrooms chopped
2 Cloves garlic minced

Instructions

Cook noodles according to package direction, omitting salt and fat. Drain well, and set aside. Drain spinach; press between paper towels to remove excess moisture. Set spinach aside. Coat large non-stick skillet with cooking spray; place over med. high heat until hot. Add onion, mushrooms, garlic and vermouth; saute?until tender. Transfer to a bowl; add spinach, parmesan cheese, and next 5 ingredients. Spread spinach mixture evenly over lasagna noodles, leaving a 1/4 inch border around edges of each noodle. Roll each noodle, jellyroll fashion, beginning at narrow end. Arrange rolls, seam side down in an 11 x 7 x2 inch baking dish coated with cooking spray. Cover and bake at 350F for 30 minutes or until thoroughly heated. To serve, cut rolls in half. Spoon 1/4 cup chunky tomato sauce on each individual plate, and place 3 rolls on top of sauce. Garnish with fresh basil sprigs, if desired. Chunky Tomato Sauce: Coat non-stick skillet with cooking spray; place over med. high heat until hot. Add sweet red pepper and next 5 ingredients; saute?5 minutes or until veg are tender. Stir in tomato sauce and water. bring to a boil. Cover, reduce heat, and simmer 5 min or until mixture is thickened. Per serving: 3719 Calories (kcal); 47g Total Fat; (11% calories from fat); 169g Protein; 664g Carbohydrate; 53mg Cholesterol; 3543mg Sodium Food Exchanges: 38 1/2 Grain(Starch); 5 Lean Meat; 14 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Thu, 16 Jul 2026 00:00:00 GMT

Olive Garden 5-cheese Lasagna Recipe

Ingredients

Cream Sauce:
1/4 Cup butter
1/4 Cup flour
2 Cup milk
Cheese Filling:
1/4 Cup sun-dried tomatoes-oil packed-minced
1 Tbsp fresh garlic-minced
3 1/2 Cup ricotta cheese
3 eggs
1 Cup grated parmesan cheese
1/2 Cup grated romano cheese
1/2 tsp salt
1 tsp pepper
Other:
4 Cup mozzarella cheese-shredded
1 1/2 Cup fontina cheese-shredded
Marinara sauce-as desired
Extra parmesan cheese-freshly grated

Instructions

To make sauce: melt butter on medium heat in a heavy 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture starts to simmer. Cook and stir until thickened (about 3-5 minutes).
Preheat oven to 350.
Chill while you mix your other ingredients.
Drain and mince your sun-dried tomatoes and your garlic.
Place other cheese ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 1/2 cups of cooled cream sauce and mix until well blended.
Refrigerate, reserving 1/2 cup for later use.
Coo lasagna noodles as package directs (salt your water) Cool under water and drain.
Place 3 noodles in a 9x13 lightly oiled. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese. Repeat this process three more times-top with 3 noodles-spread 1/2 cup reserved cream sauce over top and lightly cover with foil.
Bake for 1 hour.
Remove from oven and let sit 30 minutes before serving.
Serve with hot marinara and parmesan cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Picnic Orzo Pasta Salad

Ingredients

1 (16 ounce) box orzo pasta
1/3 cup green pepper
1/3 cup yellow pepper
1/3 cup red pepper
1/4-1/3 cup red onion
1/3-1/2 cup packaged sun-dried tomato
1/4 cup olive oil
1/2 cup red wine vinegar
1 (4 ounce) package feta cheese

Instructions

Cook orzo for 7 minutes. Drain and rinse with cold water.
Add peppers, onion and sundried tomatoes to the orzo pasta and mix well.
Add oil and gradually add in the vinegar. Use your discretion if you want to add the entire 1/2 cup of vinegar.
Salt and pepper to taste.
Chill for at least 1 hour.
Fold in feta cheese right before serving.

Thu, 16 Jul 2026 00:00:00 GMT

BBQ Cheddar Cheese and Potato Salad

Ingredients

5 Pounds Red Skinned Potatoes Unpeeled, Large Dice
8 Ounces Sharp Cheddar Cheese Freshly Grated
4 Hard Cooked Eggs Chopped
1 Medium Red Onion Chopped
4 Tablespoons Chopped Chives divided, 3 Tablespoons in mix, reserve 1 Tablespoons for Garnish
3 Tablespoons Roasted garlic & Bell Peppers Salad Sprinkle "Perfect Pitch" McCormick brand, divided 2 Tablespoons in the taters, 1 Tabl
3 Tablespoons Yellow Mustard
1 1/2 Cups Mayonnaise
1/2 Cup Sour Cream
1 Tablespoon Spicy BBQ Sauce of your Choice

Instructions

Heat 1" salted water (1 tsp. salt to 1 cup water) to boiling. Add diced potatoes. Heat to boiling; reduce heat. Cover and cook till tender; drain. Cool immediately.
Combine all the other ingredients (be sure to reserve some of the spices as toppings/garnish) in stand mixer and mix on low for about three minutes.
While the potatoes are still warm, mix in about 1/4 of the potatoes and 1/4 of the combined mixture in a serving bowl.
Add about 1/2 the remaining potatoes and combined mixture, mix that layer, then repeat for final layer.
Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
Just prior to serving, garnish with chives and salad sprinkle
Serve chilled.

Thu, 16 Jul 2026 00:00:00 GMT

Yummy Three-cheese Pizza

Ingredients

1/2 cup warm water (105-110 degrees)
1 1/4 -ounce package active dry yeast
2 cups white whole wheat flour
2 cups unbleached all-purpose flour
11 /2cups cold water
2 tablespoons olive oil (plus more for bowl)
14 1/2 -ounce can diced tomatoes or 3 diced plum tomatoes
2 garlic cloves minced
(Optional) 1 tablespoon chopped fresh basil and/or oregano
Salt
Dough
"Sauce"
8 ounces shredded mozzarella
1/4 cup feta cheese
1/4 cup coarsely grated fresh Parmesan
Fresh pepper

Instructions

1. Put warm water in 2-cup measuring cup. Add yeast and stir. Set aside for 5 minutes.
2. Meanwhile, put flours and salt in large food processor and process for several seconds.
3. Add cold water to measuring cup, stopping once total liquid equals 1? cups. Add oil and stir.
4. Turn food processor on and add slowly add yeast mixture. Process mixture until dough forms smooth ball, about 30 seconds.
5. Pour a little oil into large bowl and grease bowl with hands. Transfer dough to bowl and cover tightly with plastic wrap. Set bowl aside in warm spot and let dough rise until doubled, about 2 hours. Divide dough into two parts. Use one now and freeze the other.
1. Strain tomatoes in colander and press well to get rid of most liquid.
2. Put tomatoes in small bowl, and combine with garlic, herbs and then salt to taste.
1. If possible, while dough is rising, heat baking stone in 500-degree oven for 30 minutes.
2. Turn the dough out on floured area and work into 12-inch round with your hands. Slide dough onto rimless oiled baking sheet (or cornmeal-sprinkled pizza peel).
3. Spoon ?Sauce? onto dough and spread out, leaving border near edges. Sprinkle mozzarella, feta and Parmesan evenly over tomatoes, then add cracked pepper to taste.
4. Use baking sheet or slide pizza onto heated baking stone. Bake until cheese bubbles and edges are browned, about 15 minutes.
5. Remove pizza and let rest for a few minutes to allow cheese to solidify. Cut and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Italian Garlic Bread Grilled Cheese

Ingredients

2 Slices Garlic Bread
1 1/4 Tbsp Salted butter
1 Large Garlic Clove
4 Oz Mozzarella Cheese shredded
3 Slices Prosciutto
3-4 Basil Leaves

Instructions

place the prosciutto, cheese and basil leaves on the garlic bread -
melt butter and garlic together and spread over all sides of the bread
Heat in a pan until all sides are browned and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Special Occasion Lasagna

Ingredients

3 lbs ground beef
1 lb bulk pork sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 (28 ounce) jars meatless spaghetti sauce
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 (4 ounce) can mushroom stems and pieces, undrained
2 teaspoons Worcestershire sauce
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
1 teaspoon garlic powder
2 eggs, beaten
2 1/2 cups small curd cottage cheese
1 (15 ounce) carton ricotta cheese
2 cups shredded parmesan cheese
24 lasagna noodles, cooked and drained
12 large slice mozzarella cheese

Instructions

In a Dutch oven, cook beef, sausage, onion and green pepper until meat is no longer pink; drain.
Add spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, and garlic powder.
Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
In a bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
Spread 2 cups meat sauce each into two greased 13x9-inch baking dishes.
Layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese.
Repeat layers.
Top with remaining noodles, meat sauce and Parmesan cheese.
Bake, uncovered, at 350°F for 45 minutes or until bubbly.
Let stand 15 minutes before cutting.
Times are estimates.

Thu, 16 Jul 2026 00:00:00 GMT

Mozzarella Macaroni and Cheese

Ingredients

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh basil leaves

Instructions

Cook and drain macaroni as directed on package.
In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
Serve with additional basil leaves if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Four-Cheese Pasta With Spinach

Ingredients

8 ounces uncooked quinoa or chickpea pasta (such as rigatoni, penne, farfalle, or rotini)
1 tablespoon olive oil
8 cups baby spinach
1 tablespoon chopped garlic
2 ounces fontina cheese, shredded (about 1/2 cup)
½ cup low-fat ricotta cheese
1 ounce 1/3-less-fat cream cheese, softened
¼ teaspoon kosher salt
⅛ teaspoon cayenne pepper
¼ cup finely grated Parmesan cheese

Instructions

Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.
Heat oil in a large saucepan over medium-high. Add spinach and garlic; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove from heat; add to pasta in stockpot. Add salt and cayenne. Stir gently to coat pasta with sauce.
Divide pasta among 4 bowls; top with Parmesan. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Cheese Bake

Ingredients

4 slices soft white bread
3 large Eggs
1 1/2 cups milk
1/4 cup minced onion
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces sharp cheddar cheese shredded; (2 cups)

Instructions

Butter a 9-inch square or other shallow 1 1/2-quart casserole dish. Arrange bread in an even layer, cutting some slices in half if necessary so that they all fit.
With a fork or whisk, beat together eggs, milk, minced onion, Worcestershire sauce, salt and pepper. Stir in shredded Cheddar cheese, then pour mixture evenly over bread.
Preheat oven to 375F. Meanwhile, set dish aside and let egg mixture set over bread at room temperature for 15 minutes.
Bake for about 30 minutes or until top is puffed and lightly browned. Sprinkle additional shredded Cheddar cheese on top if desired. Serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Simple Cheap Cheese Sauce Pasta

Ingredients

5 slices cheese less or more to taste (If your not using sliced cheese, take wha
2 teaspoons Cooking Oil (Its alright if you dont have the oil)
1 tablespoon Mayonnaise (optional)
0.5 box pasta (if doint a whole box just be proportional)
0.5 cup water (this determines thickness of your sauce)
2 teaspoons Salt to taste
4 tablespoons Parmesan cheese to taste (optional)
Oregano
1 Basil

Instructions

Boil water for your pasta, when it starts boiling toss in the pasta and cook as you like ( i prefer aldente so usually 4-5 minutes max for me)
Get out your frying pan, or a pan that's deep enough to hold 1/2 cup of water. Put in the oil and water and put on medium heat, leave it on for a few minutes then start tossing in the sliced cheese, and (this is important) KEEP STIRRING :), eventually, the water while start turning a milkish cream color, and then yellow. Keep stirring until you start to see it bubbling, then turn off the heat and (this is where you judge) If its too thick, add some water and put back on medium heat and stir some more, if its too thin, then add some more cheese and flame up the fire again until your satisfied :)
If your into mayonnaise, here you can add a tablespoon (i think it helps with constancy, but its optional).
now, after you drain your cooked pasta, pour on the sauce, you'll notice it has a milkish creamy texture ( i guess varying on the type of cheese), right here you can toss in as many spices as you want,
Add some Parmesan cheese to give it a good assortment of flavors and there you have it,
a cheap simple and quite satisfying meal made from practically nothing :)

Thu, 16 Jul 2026 00:00:00 GMT

Pasta Dinner Salad

Ingredients

1/8 c Grated Parmesan cheese
1 c elbow macaroni Uncooked
1/8 c green onion Sliced, or red
1/2 c Bottled Italian dressing
1 6-oz can tuna drained and
1/2 c ripe olives Sliced pitted
1/2 sm Green bell pepper or red or yellow
1 ts Dijon mustard
1/2 c fresh broccoli Small
1/2 c carrots Shredded

Instructions

Prepare macaroni; drain. In medium bowl, combine macaroni, tuna, broccoli, carrots, olives, pepper and onion. In small bowl, blend Italian dressing, Parmesan cheese and mustard. Add to macaroni mixture; toss to coat. Cover; chill thoroughly. Toss gently before serving. Makes 3 to 4 servings. Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by BobbieB1@aol.com on Jun 2, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Green Olive Onion Cream Cheese

Ingredients

8 ounces cream cheese, softened (reduced-fat is OK)
1/2 cup chopped pimento stuffed olive
2 tablespoons finely chopped onions (minced)
1 dash garlic powder (optional)

Instructions

Mix all ingredients together until well-blended.
Chill until needed, but allow to soften a bit before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Macaroni and Cheese with Bacon and Blue Cheese

Ingredients

1 tablespoon unsalted butter, plus more for greasing
4 ounces bacon, chopped
1 small onion, finely chopped
2 tablespoons all-purpose flour
2 cups whole milk
4 ounces blue cheese, crumbled
Salt
Freshly ground black pepper
8 ounces elbow macaroni or other tubular pasta
Chives, for garnish (optional)

Instructions

Preheat the oven to 350°. Butter 4 small soufflé dishes or a shallow 1 1/2-quart gratin dish.
Heat the 1 tablespoon of butter in a medium skillet over moderate heat. Add the bacon and cook until crisp and browned, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside.
Add the onion to the skillet and cook until softened, 6 to 8 minutes. Add the flour and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add all but 1/4 cup of the blue cheese and stir until smooth and melted. Season with salt and pepper, and keep the sauce warm over very low heat.
Meanwhile, in a medium saucepan of boiling well-salted water, cook the pasta until al dente. Drain well and add the pasta to the cheese sauce, stirring well to coat. Stir in the reserved bacon.
Divide the macaroni and cheese between the soufflé dishes or pour into the gratin dish, then top with the remaining blue cheese.
Bake until golden and bubbling, 15 to 20 minutes. Garnish with snipped or finely chopped chives before serving, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

One-Pot Pasta With Spinach & Tomatoes

Ingredients

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5 ounce) can unsalted petite diced tomatoes, undrained
1.5 cups unsalted chicken stock
0.5 teaspoon dried oregano
8 ounces whole-wheat spaghetti or linguine
0.5 teaspoon salt
10 ounces fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

Instructions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown. Add tomatoes, stock and oregano. Bring to a boil. Add noodles; stir to submerge in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Potato Bread Focaccia with Cheese

Ingredients

2 potatoes (peeled and cubed)
4 cups water
1/2 tablespoon salt
1 teaspoon yeast
3 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tablespoon unsalted butter
1/2 tablespoon salt
1 tablespoon olive oil
1/2 cup cheddar cheese (grated)

Instructions

Boil the potatoes in the water and salt until tender.
Drain the potatoes, reserving the water.
Mash the potatoes in a large bowl.
Mix in 1 1/2 cups of the potato water and let cool until luke warm.
Mix in the yeast and let sit for 5 minutes.
Mix in 2 cups of flour and let sit for 5 minutes.
Mix in the whole wheat flour, butter and salt.
Dump onto a well floured surface and knead for 10 minutes adding flour as needed. When the dough is soft and not too sticky it is ready.
Place the dough in a large bowl, cover with plastic and let sit for 2 hours. The dough should rise to double its size.
Knock the dough down.
Knead the dough for a few minutes.
Form the dough into a flattened circle on a baking sheet and cover with plastic.
Let it rise for 20 minutes.
Remove the plastic.
Spread the olive oil over the top of the dough and sprinkle on the cheese.
Bake in a preheated 350F/180C oven until golden brown on top, about 10-20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Hamburger Cheese Bake

Ingredients

16 ounces medium noodles, cooked
3 lbs ground beef, browned
2 (15 ounce) cans tomato sauce
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon garlic
1/2 teaspoon pepper
italian seasoning
2 cups cream-style cottage cheese
2 (8 ounce) packages softened cream cheese
1 cup sour cream
1 cup chopped green onion, w/tops
1 medium green pepper, chopped
1/2 cup shredded parmesan cheese

Instructions

Spread 1/4 noodles in baking dish.
Moisten noodles with 1/4 meat sauce.
Cover with 1/4 cheese mixture.
Top with 1/4 meat sauce.
Repeat with 2nd 13x9 inch pan.
Sprinkle each with parmesan cheese.
Bake covered, 375 for 45 minutes.
This makes two 13x9 inch pans.
Half this recipe for one 13x9 pan or put the extra one in the freezer for unexpected company.

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheesesteak Pizza

Ingredients

8 ounces flank steak, halved lengthwise
1 teaspoon black pepper, divided
Cooking spray
12 ounces refrigerated fresh pizza dough
1 tablespoon cornmeal
2 teaspoons olive oil
1 ⅓ cups vertically sliced onion
1 green bell pepper, cut into strips
1 orange bell pepper, cut into strips
5 garlic cloves, thinly sliced
1 ½ teaspoons lower-sodium soy sauce
½ cup 1% low-fat milk
1 tablespoon all-purpose flour
2 ounces reduced-fat extra-sharp cheddar cheese, shredded (1/2 cup)
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground red pepper
Smoky Haricots Verts and Mushrooms

Instructions

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep stone or baking sheet in oven).
Heat a large cast-iron skillet over medium-high heat. Sprinkle steak with 1/2 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across the grain into very thin slices.
While steak cooks, place dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle on a floured surface; pierce liberally with a fork. Carefully remove pizza stone from oven, and sprinkle with cornmeal. Arrange dough on pizza stone. Bake at 500° for 10 minutes or until browned and crisp.
While crust bakes, return skillet to medium-high heat. Add oil; swirl to coat. Add onion and bell peppers; sauté 3 minutes. Add garlic; sauté 2 minutes. Add steak; sauté 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper and soy sauce. Arrange steak mixture over crust.
Combine milk and flour in a 4-cup glass measuring cup; stir with a whisk until smooth. Microwave at HIGH 2 minutes or until thickened, stirring every 30 seconds. Stir in cheese and remaining ingredients. Drizzle cheese mixture over pizza. Cut into 8 wedges.

Thu, 16 Jul 2026 00:00:00 GMT

Beefy Baked Ravioli with Spinach and Cheese

Ingredients

1 pound 85% lean ground beef
1 tablespoon olive oil
1 medium-size red onion, thinly sliced (about 3 cups)
2 tablespoons finely chopped garlic (from 3 medium garlic cloves)
1 (28-oz.) can crushed tomatoes
1 cup chicken stock
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 (20-oz.) pkg. refrigerated four-cheese ravioli (such as Buitoni)
1 (5-oz.) pkg. baby spinach
4 ounces pre-shredded low-moisture part-skim mozzarella (about 1 cup)
2 ounces grated Parmesan cheese (about 1⁄2 cup)
1/4 cup torn fresh basil leaves

Instructions

Preheat oven to broil with rack 9 inches from heat. Place a 12-inch cast-iron skillet on stove-top over medium-high. Add beef; cook, stirring often, until browned, 8 to 10 minutes. Remove beef; drain and set aside. Wipe skillet clean.
Heat oil in skillet over medium-high; add onion, and cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic to skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in crushed tomatoes, stock, Italian seasoning, salt, pepper, and ravioli. Bring to a boil; reduce heat to medium. Cover and simmer until ravioli are tender, about 8 minutes. Uncover and return cooked beef to skillet. Stir in half of spinach, and cook just until wilted. Repeat with remaining spinach. Top with mozzarella and Parmesan.
Broil in preheated oven until cheese is melted and golden, about 6 minutes. Remove from oven, and garnish with fresh basil.

Thu, 16 Jul 2026 00:00:00 GMT

Mini Macaroni & Cheese All'Italiana

Ingredients

soft butter for ramekins
1 cup Gruyere grated
1 Tablespoon cornstarch
4 ounces fresh mozzarella (not buffalo) chopped
8 ounces pennette, chifferi or elbow macaroni
salt for pasta water to taste
1/4 cup dry white vermouth or wine
1 1/4 cups chicken broth
1/4 cup mascarpone
1 teaspoon truffle butter/paste or a few drops truffle oil
3 Tablespoons Parmesan grated
white pepper fresh ground, to taste

Instructions

Preheat the oven to 400 degrees, or heat the broiler.
Butter the 6 ramekins, and put a pot of water on to heat for the pasta.
While you're waiting for the water to come to a boil, toss the grated Gruyere with the cornstarch in a bowl, and chop the mozzarella and let it stand somewhere to lose any excess liquid.
Salt the water once it's boiling, and cook the pennette until on the firm side of al dente: Read package instructions and start checking 3 minutes before the pasta is meant to be ready.
Meanwhile, heat the vermouth (or wine) in a saucepan big enough to hold the pasta later, and let it come to a boil before adding the chicken broth. Let it come to a bubble again, then take it off the heat and whisk in the cornstarch-tossed Gruyere. The cheese will melt into a mass of gooey cheese strings.
Add the mascarpone to the pan and whisk again, then add the truffle butter/paste or oil — go slowly and taste — stirring it into the sauce.
Tip the cooked, drained pasta into the sauce and stir to coat. Then tumble in the chopped mozzarella, and stir again so that it is distributed throughout.
Ladle the cheesy pasta into the ramekins, trying to get an even amount of pasta and sauce in each. The sauce will seem very liquid but don't panic, as the pasta sucks it up in the oven. Sprinkle the Parmesan on top, dividing it equally between the 6 ramekins, and give a good grinding of white pepper to each one. Don't worry if black pepper is all you've got. It's more a matter of aesthetics (mine) than taste.
Bake for 10 minutes in the hot oven, or broil until golden on top, and let stand for 5 minutes, at least, before eating.

Thu, 16 Jul 2026 00:00:00 GMT

Old-fashioned Macaroni and Cheese

Ingredients

1 lbs Elbow Macaroni Noodles
1 lbs Colby Slices
1/2 cup Butter
1 cup Milk Whole milk or Half and Half
Salt and pepper

Instructions

Pre-heat oven to 350F
Cook noodles per package instructions
Grab your favorite deep casserole dish; mine is roughly 8" x 10" x 3" deep, roughly 3-4 quart size
Layer the following in order (try to make 3 layers total, using a third of your ingredients in each layer):
* Butter, cut into tabs
* Cooked noodles, smoothed into a roughly even layer
* Salt and pepper, add a few dashes across the top of the noodles
* Colby, completely covering the top of the noodles with the edges of the slices tucked down the side between the noodles and the edge of the dish
Layer three times, or until any ingredients are used up
On the last layer, remove a slice of cheese near the middle, and pour in the milk or cream slowly
Replace the removed slice of cheese. Make sure no noodles peak through the top-most layer of cheese.
Bake for ~45 minutes, or until the milk is evaporated. Shallower, clear dishes may cook closer to 30 minutes
Remove from oven and let rest for 5-10 minutes. Cover with foil if letting rest longer

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Bread

Ingredients

1/2 cup Butter melted
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1/2 tsp. garlic powder up to 1 tsp.
1/2 tsp. onion powder
1/2 tsp. celery salt
1 loaf sourdough bread 1 lb.
1 lb. Monterey Jack Cheese cut into thin slices

Instructions

- In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
- Wrap loaf in foil; place on a baking sheet. Bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted

Thu, 16 Jul 2026 00:00:00 GMT

Pasta Salad with Cheese and Ham

Ingredients

1/2 lb Diced baked ham
1 cn Sliced black olives
1 pk (small) of spaghetti noodles
1 Diced; tomatoe
1/2 lb Chedder; grated
1 Diced;green pepper

Instructions

Prepare noodles according to package. Rinse with cold water. Throw everything in a large bowl. (I use a bowl I have a lid to.) Pour a 12 oz. bottle of Zesty Italian dressing over it cover and stir. (In my case, shake) Refrigerate (about 30 min) and eat Posted to EAT-L Digest by Perry Greene on Dec 20, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Tomato Cheese Tortellini Recipe

Ingredients

1 lb. cheese tortellini
1 Tbs. Italian seasoning
1 Tbs marjoram
Sprinkle of S&P
1 onion, diced
1 red or yellow bell pepper, diced
1 yellow squash, small dice or even grated
4 cloves garlic, chopped
2 cans diced tomatoes
1 8 oz. can tomato sauce (I used the rotel tomato sauce)
4 oz. cream cheese, softened
More Italian seasoning if needed
S&P to taste (again, yes, you'll need it)

Instructions

Cook the pasta as directed.
Saute the onions, bell pepper, and squash in a LARGE saute pan, after a couple minutes add the seasonings, pinch of S&P and garlic.
Stir in the diced tomatoes and the tomato sauce. Cook on a low simmer for about 15 minutes. Slowly stir in chunks of the cream cheese and cook until heated. Taste for more S&P and Italian seasoning. If you have a big enough saute pan add the cooked tortellini and mix together. If not just serve the sauce over tortellini. Hope you enjoy! :)

Thu, 16 Jul 2026 00:00:00 GMT

Old Fashioned Macaroni and Cheese - Southern Living

Ingredients

8 oz Elbow macaroni cooked
4 cups Shredded cheddar 16 oz, shredded
2 large Eggs
1 1/2 cups Milk
3/4 teaspoon Salt
1/4 teaspoon Pepper
Paprika

Instructions

Layer one third of macaroni in a lightly greased 2-quart baking dish; sprinkle with 1 1/2 cups cheese. Repeat layers once; top with remaining macaroni.
Reserve remaining 1 cup cheese.
Whisk together eggs and next 3 ingredients until blended; pour over macaroni.
Bake covered, at 350 degrees for 45 minutes or until thoroughly heated. Uncover and sprinkle with remaining 1 cup cheese and paprika.
Cover and let stand 10 minutes before serving.
Recipe by: Southern Living
Formatted for you by: Bill Webster
Posted to Bakery-Shoppe Digest V1 #232 by Bill on Sep 11, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable and Rice Burritos with Quesadilla Cheese

Ingredients

4 teaspoons canola oil, divided
⅓ cup uncooked long-grain white rice
1 teaspoon chopped garlic, divided
⅔ cup water
¼ teaspoon salt, divided
1 tablespoon chopped jalapeño pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped cilantro
1 teaspoon fresh lemon juice
⅛ teaspoon ground red pepper
1 cup chopped onion
1 cup sliced cremini mushrooms
½ cup fresh corn kernels
1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
¾ cup halved grape tomatoes
4 (7- to 8-inch) whole-wheat tortillas
4 ounces quesadilla cheese, shredded (about 1 cup packed)
Cilantro leaves (optional)

Instructions

Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Easy One-Pot Mac ‘n’ Cheese Recipe by Tasty

Ingredients

5 cups whole milk
1 box elbow macaroni
½ cup unsalted butter
2 cups cheddar cheese
salt, to taste
pepper, to taste
fresh parsley, to serve

Instructions

In a large pot on medium-high heat, gently bring the milk to a simmer over medium heat. Add the macaroni and cook until tender. Remove the pot from the heat.
Add the butter, cheddar, salt, and pepper to the noodles and stir until the cheese and butter melt into the milk to create a thick sauce that coats the noodles.
Sprinkle with parsley and serve.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheese Steak Casserole

Ingredients

1 lb ground sirloin
1 1/2 lbs pasta (any variation on macaroni, ziti, egg noodles, etc. will do)
2 blocks provolone cheese (can use cheddar if you don't like provolone)
1 pint light cream
1 yellow pepper
1 green pepper
1 large white onion
2 garlic cloves
1/4 cup butter

Instructions

Prep: chop onions, peppers, and garlic.
shred the cheese, set aside 1/4
Boil the pasta until just al dente.
In a separate pot, pour the cream and whisk in 3/4 of the cheese until smooth.
In a large skillet, brown the ground sirloin and add the onions, peppers, and garlic.
In an oven safe, large baking dish, combine the pasta, cheese sauce, and ground sirloin and vegetables.
Cover with the rest of the cheese and top with pieces of butter.
Let bake at 400 degrees until cheese is melted and light brown.

Thu, 16 Jul 2026 00:00:00 GMT

Triple cheese & aubergine lasagne

Ingredients

12-16 fresh lasagne sheets
4 tbsp olive oil
3 large aubergines , cut into small chunks
2 large onions , chopped
4 garlic cloves , finely chopped
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
1 tsp golden caster sugar
pinch of chilli flakes
small handful basil leaves , finely chopped
dash of soy sauce
500g ricotta
50g parmesan (or vegetarian alternative) finely grated
2 medium eggs , beaten
¼ tsp grated nutmeg
500g milk
50g plain flour
50g butter
100g mature cheddar , grated
1 tsp English mustard

Instructions

First, make the tomato & aubergine sauce. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the aubergine in 3 batches, adding 1 tbsp oil for each batch. They should be softened and lightly golden.
Add the remaining oil to the pan and cook the onions for 5 mins until softened. Stir in the garlic, cook for 1 min more, then return the aubergine to the pan with the tomatoes, tomato purée, sugar and chilli flakes. Bring just to the boil, then turn down to a simmer and cook for 10 mins. Take off the heat, stir in the basil and soy sauce, and season to taste.
Mix together all the ingredients for the ricotta filling, season and set aside – or cover and leave in the fridge if making in advance. Both the aubergine and the ricotta sauce can be chilled for up to 2 days.
For the cheese sauce, add all the ingredients to a pan and cook over a medium heat, stirring all the time, until it thickens and the cheese has melted, then turn down the heat to low and cook for another 5 mins. Season to taste.
Heat oven to 180C/160C fan/gas 4. To assemble the lasagne, spoon half the aubergine mixture into the bottom of a large baking dish. Top with a layer of lasagne sheets, then spread over a ricotta layer. Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. Pour over the cheese sauce (it can now be frozen for 1 month – defrost before cooking). Bake in the oven for 50 mins-1 hr until golden and heated through.

Thu, 16 Jul 2026 00:00:00 GMT

Shrimp, Tomato and Basil Pasta and Recipes for a Complete Meal

Ingredients

1 1/2 lbs medium shrimp, peeled, deveined and tails removed
coarse salt
fresh ground pepper
6 teaspoons olive oil, divided
2 garlic cloves, minced
14 1/2 ounces diced tomatoes with juice
2 cups water
1 pint grape tomatoes, halved
1/2 lb linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces

Instructions

Season shrimp with salt and pepper.
In a large skillet, heat 4 teaspoons of the oil over high heat.
Add shrimp and cook until opaque throughout, turning occasionally. About 3 minutes.
Transfer shrimp to a bowl and set aside.
In the same skillet add remaining 2 teaspoons of oil and garlic.
Cook over medium heat until fragrant. About 30 seconds.
Add canned tomatoes and the juice along with the water.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, until tomatoes have softened and are saucy. About 15 minutes or until desired thickness.
Stir in grape tomatoes.
Meanwhile in a large pot of boiling salted water, cook pasta until al dente.
Drain and return pasta to pot.
Add tomato sauce, shrimp and basil.
Toss and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Cottage Cheese Salad

Ingredients

2 cup low-fat cottage cheese
1 small green bell pepper diced
1 tomato diced
1 scallion minced
Salt and pepper to taste

Instructions

place cottage cheese, bell pepper, & tomato in a small container.
top with scallion, salt, & pepper

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Macaroni & Cheese

Ingredients

2 quarts Water
1 teaspoon Salt
8 ounce Elbow Macaroni Noodles
4 cups Shredded Cheddar or Jarlsberg Cheese
8 ounce Sour Cream
1 cup Helmans Mayonnaisse
2 tablespoons Finely chopped onions - Sweet Onion
1 cup Crushed White Cheddar Crakers for topping

Instructions

Macaroni
2 qts water - 1 teaspoon salt - 8 oz elbow macaroni - boil 9 to 11 minutes - drain
If making ahead cool the macaroni with cold water
Cheese Mix
Mix the rest of the ingredients with the macaroni and stir well.
Place in a 11 X 7 1 1/2 baking dish. Spread the crushed cheddar crakers evenly over the top
Bake at 325 for 30 to 40 minutes
Party Version - about 50 servings
Macaroni - 6 qts water - 8 teaspoons salt - 2 lb macaroni
Cheese Mix
64 - oz of cheddar
32 - oz of sour cream
1 qt - Helmans mayonnaisse
6 tablespoons - of finely chopped onion
4 cups - crushed white ceddar cdrackers

Thu, 16 Jul 2026 00:00:00 GMT

Kale and Caramelized Onion Grilled Cheese

Ingredients

4 medium kale leaves, stems removed
2 teaspoons canola oil
2 medium red onions, cut into 1/2-inch-thick slices
¼ teaspoon freshly ground black pepper
⅛ teaspoon kosher salt
1 teaspoon red wine vinegar
8 (1-ounce) slices multigrain bread
Cooking spray
1 ounce finely grated Parmesan cheese, divided (about 1/4 cup)
3 ½ ounces shredded raclette cheese (about 7/8 cup)

Instructions

Preheat oven to 300°.
Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain; rinse kale under cold water until cool. Pat leaves dry.
Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat; stir in vinegar, tossing to coat. Coarsely chop onion.
Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup raclette. Top with other toasted bread slice. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices, Parmesan, 3 kale leaves, onion mixture, and raclette. Bake sandwiches at 300° for 5 minutes or until cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Red White 'n' Cheese Pasta Salad

Ingredients

1 (7 1/3 ounce) box white cheddar macaroni and cheese mix (the dry kind)
1/2 cup light sour cream
6 tablespoons skim milk
1/2 teaspoon garlic powder
3/4 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon ground black pepper
2 teaspoons white wine worcestershire sauce
1 medium tomatoes, seeded and very finely diced
1/2 cup very finely diced red bell pepper
3 radishes, slivered

Instructions

Chop up veggies and refrigerate.
Cook pasta per package directions and drain very well.
While pasta is cooking, blend together the packet of cheese powder and the sour cream.
Blend in the milk.
Add spices and mix well.
In a medium size bowl mix the dressing with the drained pasta and chopped veggies.
Refrigerate several hours.

Thu, 16 Jul 2026 00:00:00 GMT

Really Cheesey Cheese Ball Recipe

Ingredients

12 ounces sharp cheddar cheese spread
12 ounces cream cheese
4 ounces blue cheese
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/4-1/2 tespoon cayenne pepper
salt
1/2 cup finely chopped parsley
1 cup well-chopped pecans

Instructions

In a bowl, mix everything together except parsley and 1/2 cup chopped pecans.
Mix 1/2 cup pecans and parsley together in a separate dish.
When well blended, for cheese into a ball, or shape of choice.
Roll the ball into the remainder of the crushed pecans and parsley.
Roll until totally covered.
Refrigerate over night before serving.
Bring to room temperature and serve with crackers.
This can be frozen too.
For football parties, shape into a football instead of a ball and "pat on" pecans and parsley.

Thu, 16 Jul 2026 00:00:00 GMT

Mac N Cheese

Ingredients

6 oz Elbow Macaroni Noodles 180 Grams
1/2 tsp Salt for Macaroni water
3 TBS Butter
3 TBS Flour
1 1/2 cups Milk or one can of Evaporated Milk
1/2 tsp Pepper
1 tsp Hot Sauce or 1/4 tsp red pepper flakes
3 oz Sharp Cheddar cheese 90 grams, Grated
3 oz Colby Jack cheese 90 grams, Grated
1/4 cup Bread crumbs
2 TBS Butter melted

Instructions

Mix all the cheeses together and set aside
Cook the Noodles to al dente according directions on package, drain and set aside
Melt butter in large saucepan
Add flour and mix constantly to create a Roux.
(if using Evaporated milk, there is no need to use the butter/flour to make a roux)
Slowly add milk stirring constantly.
Bring to a boil on med high heat.
Add pepper and hot sauce
Once milk starts to thicken add the cheeses.
Stir until all the cheese is melted.
Remove from heat.
Mix in the noodles till well blended
You could eat just like this or:
Put into an oven safe 6X9 dish. Cover with either more grated cheese or butter/bread crumb mixture.
Place into a preheated 375 degree oven and bake for 25 minutes or until top is brown and cheese is bubbling.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Sandwich Recipe: How to Make Cheese Sandwich Recipe at Home | Homemade Cheese Sandwich Recipe - Times Food

Ingredients

6 bread slices
3 teaspoon butter
salt as required
6 leaves basil
1 capsicum (green pepper)
1/2 cup cream cheese
1 tomato
1/2 teaspoon mixed herbs
1/2 teaspoon chilli flakes

Instructions

To prepare this sandwich recipe, wash the tomato and capsicum. Then, using a clean chopping board, chop them separately and keep them aside until needed again.
Next, take a mixing bowl and add cream cheese in it along with the other filling ingredients. Once done, mix well to combine everything and keep the filling aside until needed again.
Now, lay the bread slices on a clean surface (or tray), pour a spoonful of the prepared filling in the centre of the bread and cover it with another bread slice. Repeat the same step with the remaining bread slices. Cut the sandwiches in half and serve fresh!

Thu, 16 Jul 2026 00:00:00 GMT

Chopped Cheese Sandwiches

Ingredients

1 tablespoon oil (or butter or lard)
1 cup onion, diced
1 pound ground beef
1/2 teaspoon garlic powder
salt and pepper to taste
1 tablespoon soy sauce (optional) (gluten-free for gluten-free)
1 tablespoon Worcestershire sauce (optional) (gluten-free for gluten-free)
4 slices american cheese
4 hoagies/buns/rolls, cut in half (optionally toasted) (gluten-free for gluten-free)
4 tablespoon mayonnaise
2 cups lettuce, shredded
1 large tomato, thinly sliced
4 teaspoons hot sauce (optional)

Instructions

Heat the oil in a large skillet over medium-high heat, add the onions and cook until tender, about 5 minutes, before setting aside.
Place the ground beef into the pan, press it down into the pan, sprinkle on the garlic powder, salt and pepper and let it cook until the bottom turns a deep golden brown, about 5-8 minutes.
Flip the beef, press it into the pan, and cook until deep golden brown, about 5-8 minutes.
Chop the beef to break it apart, add the onion, soy sauce, and Worcestershire sauce, and cook until the beef is cooked.
Place the slices of cheese on top of the beef and let it melt before turning off the heat.
Divide the chopped cheese beef between the hoagies, along with the mayo, lettuce, tomato, and hot sauce, and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheesesteak

Ingredients

10-12 ounces ribeye steak
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
1/2 sweet onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 ounces (3 slices) provolone cheese
2 hoagie rolls, toasted
1/4 cup Cheez Whiz, warmed
Fresh thyme, for garnish, optional

Instructions

Freeze and slice the steak: Place steak in the freezer on a sheet pan for about 10 minutes so it gets very cold but not frozen through. Trim off any large pieces of fat normally around the edges of the steak, but some veins of fat in the middle of the steak are good. Slice the steak as thin as possible with a sharp knife. You won’t be able to get it paper thin without a meat slicer, but slice as thin as you can. Season steak with salt and pepper.
Cook the onions and peppers: In a large skillet set over medium heat, add 1 tablespoon of olive oil along with sliced onions and peppers. Season with 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until the onions and peppers have softened and start to caramelize around the edges, 12 to 15 minutes. Don’t rush them!
Cook the steak: Heat a griddle or large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and the sliced steak. Spread out the steak in the skillet in a thin even layer so it covers as much surface area as possible. Cook for a minute or two and then stir to finish cooking the steak. It might need another minute or two, but it will cook very quickly.
Finishing the cheesesteak: Turn heat down to low on the steak and add the peppers and onions to the steak mixture and stir to combine. Add the provolone slices to the top of the steak mixture and let the cheese melt. Stir to combine, once the cheese has melted.
Assemble the cheesesteaks and serve: Evenly scoop the cheesesteak mixture into the toasted hoagie rolls. The hoagie rolls should be packed! Optionally, drizzle the cheesesteaks with warm Cheez Whiz for maximum cheesiness. Sprinkle fresh thyme over top and serve. Did you love the recipe? Let us know with a rating and review!

Thu, 16 Jul 2026 00:00:00 GMT

Italian Cheese Bread

Ingredients

2 1/2 cup flour
1 1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon quick rise yeast
1 cup warm water
1 tablespoon Vegetable oil
1/2 cup Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
dash pepper
1 tablespoon Parmesan cheese grated
1/2 cup shredded mozzarella cheese

Instructions

1. Combine flour, salt, sugar and yeast in a bowl.
2. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough.
3. Turn onto a floured surface and knead for 1-2 minutes or until smooth and elastic.
4. Grease a bowl. Place dough in bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.
5. Punch the dough down. Place in a greased 12 inch pizza pan and pat into a 12 inch circle.
6. Brush with salad dressing.
7. Combine the seasonings and sprinkle on dough; sprinkle with cheeses.
8. Bake at 450 degrees for 15 minutes or until golden brown. Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

French Onion Mac 'n Cheese

Ingredients

1 tablespoon extra virgin oil 3 tablespoons butter
4 garlic cloves, finely chopped
1 1/2 cups panko breadcrumbs
2 tablespoons fresh thyme, finely chopped
1/4 cup parsley, chopped
1/2 cup grated parmigiano-reggiano cheese
1 tablespoon extra virgin oil
3 tablespoons butter
4 large onions, thinly sliced
2 bay leaves
salt and pepper
1/2 cup dry white wine or 1/3 cup dry sherry
1 (10 ounce) can beef consomme
3 tablespoons butter
2 tablespoons flour
2 cups whole milk
salt and pepper
freshly grated nutmeg, to taste
2 cups grated gruyere cheese
1 lb short cut pasta of choice such as penne rigate or 1 lb cavatappi pasta

Instructions

For the topping, heat the EVOO and butter in a small pan over medium heat. Add the garlic and stir for 2-3 minutes, then add the panko and stir to combine and lightly toast, 1-2 minutes. Remove from the heat and add in the herbs and cheese.
For the onions, heat the EVOO and butter in large skillet over medium heat. Add the onions and bay leaves, salt and pepper and caramelize, 25-30 minutes. Deglaze with sherry or wine and add the consommé. Keep warm over low heat.
Bring a pot of water to a boil for the pasta and pre-heat the oven to 400°F.
For the cheese sauce, melt the butter in medium size saucepot over medium to medium-high heat. Whisk in the flour, cook for 1 minute, then add the milk. Season the sauce with salt, pepper and nutmeg and thicken to coat a spoon. Add the Gruyère, stirring in a figure-eight motion, and melt it into the sauce. Reduce the heat to low.
Undercook the pasta by a minute or so, then drain it and return it to the pot. Combine the pasta with the onions and cheese sauce, then transfer to a casserole dish. Top with the breadcrumb mixture and bake until golden, 20-25 minutes. Serve with spinach salad or shaved raw asparagus salad alongside.

Thu, 16 Jul 2026 00:00:00 GMT

Chile Con Queso Cheeseburger

Ingredients

2 anaheim chilies
2 jalapenos
extra virgin olive oil
1 large garlic clove, unpeeled
1 tablespoon tomatoes, finely diced into very tiny cubes, no seeds or 1 tablespoon juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup monterey jack cheese, Shredded (you can use Caciotta as well)
1/2 cup cheddar cheese or 1/2 cup longhorn cheese, shredded
salt & freshly ground black pepper
1 1/2 lbs ground beef
4 kaiser rolls or 4 onion topped hamburger buns, split
lettuce leaf, for serving
sliced onion, for serving
sliced tomatoes, for serving
mayonnaise, for serving
ketchup, for serving

Instructions

Light your grill and when it is heated brush the grate with oil. Put the Anaheims in a small bowl with olive oil and toss to coat. Thread the jalapeños and garlic onto a metal skewer or a wooden one that has been soaked in water and grill until blackened all over. Repeat with the Anaheims using grill tongs to turn. Peel and remove stems and seeds from the chilies and discard. Peel garlic. Add tomatoes to a small bowl. Chop the chiles and garlic and add to the tomatoes. Fold in the cheeses, sprinkle with cumin, and chili powder and season with salt and pepper, toss.
Cut eight 6"squares of wax paper; divide the beef among them. Pat each portion into a 5" round pattie that is a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal and pat smooth. Pat the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the insides of the rolls with oil.
Brush the grate with a little more oil and grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Lightly toast the rolls on the grill. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy One Pot Macaroni and Cheese

Ingredients

2 cups uncooked dry elbow macaroni
1 cup chicken stock
1 cup heavy cream
1 1/2 cups shredded cheddar cheese (or mix)
2 tablespoons butter
1/2 teaspoon salt
1 dash cayenne pepper

Instructions

Mix all ingredients and place into the rice cooker, close lid and set to on.
When unit switches to keep warm, open lid, stir, close lid and leave on keep warm for at least five more minutes.
Serve hot.
Cheeses that are nice, are a mixture of mild cheddar, fontina,and mozzarella.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Healthy Philly Cheesesteak Casserole

Ingredients

3 bell peppers sliced
1 Onion sliced
3 cloves Garlic minced
1 pound shaved steak or ground beef or turkey
3 tablespoons cream cheese
6 slices Provolone
pinch salt and pepper

Instructions

Preheat oven to 400 degrees.In a large skillet or sauce pan, heat 1-2 tsp of oil on medium heat. Add shaved steak and season with salt and pepper to taste.
Once the shaved steak is mostly browned, add peppers, onions and minced garlic to the pan. Continue cooking for 5-6 minutes until veggies are soft.
Add cream cheese in combine well with meat and veggies. Taste and add additional salt and pepper to taste if needed. Top with provolone cheese.
Bake in the oven for 5-10 minutes until cheese is melted and bubbly. (If you don’t have an oven safe dish, transfer to a casserole dish before this step, or simply cover the pan with a lid to melt the cheese). Serve as is, with rice or potatoes, or in a wrap or roll!
**When I made this, I used ground turkey, forgot the garlic, but added onion powder. I did not bake in the oven. Adam had two sandwiches and I ate mine from a bowl. Melted the cheese on top in the oven for a couple of minutes. Aly did not try it.

Thu, 16 Jul 2026 00:00:00 GMT

Swiss Cheese Crisp with Mixed Greens

Ingredients

1 pound plum tomatoes, cored and halved lengthwise
2 tablespoons minced shallots
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
Salt and freshly ground pepper
1/2 cup grated Gruyère cheese
1 tablespoon freshly grated Parmesan cheese
2 tablespoons coarsely chopped fresh chives
6 assorted salad greens

Instructions

Preheat the broiler. Set the tomatoes, cut side down, on a nonstick baking sheet and broil for 5 minutes. Remove the tomato skins and broil for another 2 minutes, or until just browned. Turn cut side up and broil for about 4 minutes, or until blackened. Transfer the tomatoes with any pan juices to a food processor and pulse until coarsely chopped. Add the shallots, balsamic vinegar and mustard. Season with salt and pepper and process until smooth. Transfer to a bowl.
In a small bowl, toss the Gruyère and Parmesan cheeses with 1/8 teaspoon each salt and pepper. Sprinkle in an even layer in a large nonstick skillet to form an 8-inch disk. Cook over moderate heat, spooning off the fat, until lightly browned, about 4 minutes. Using a spatula, carefully lift the crisp onto a paper towel-lined cookie sheet and blot dry.
Stir the chives into the dressing. Toss the greens with 6 tablespoons of the dressing; reserve the remaining dressing for another salad. Arrange the salad on 4 plates and crumble the cheese crisp on top.

Thu, 16 Jul 2026 00:00:00 GMT

Detroit-Style Pizza

Ingredients

1 tsp. active dry yeast
1 tsp. granulated sugar
1 c. warm water (90 to 100°)
2 1/2 c. all-purpose flour
7 tbsp. olive oil, divided
1 1/2 tsp. kosher salt
8 oz. monterey jack cheese, cut into 1/2-inch cubes
8 oz. mozzarella cheese, cut into 1/2-inch cubes
1 1/2 c. Homemade Pizza Sauce

Instructions

Sprinkle the yeast and sugar over the warm water (90 to 100°) in the bowl of a stand mixer. Whisk to combine and then let the mixture sit until bubbles have formed on the top, about 5 minutes. Add the flour, 2 tablespoons of olive oil, and salt and mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bottom and sides of the bowl. Increase the speed to medium-low and mix until everything is well incorporated, 2 to 3 minutes more.
Drizzle the top of the dough and down the sides of the bowl with 1 tablespoon of olive oil. Use a rubber spatula to flip the dough to coat it in oil. Cover the bowl with plastic wrap and let it rise for 1 hour. Continue onto step 3, or, if you want pizza another night, place the dough in the refrigerator for up to 2 days.
Pour the remaining 1/4 cup of olive oil in a dark 13-by-9-inch baking pan or a 14-by-10-inch Detroit-style pizza pan. Use your hands to spread the oil around the bottom and sides of the pan.
Transfer the dough to the prepared pan, flipping it to coat both sides in oil. Using your fingers, press the dough into the pan. If the dough keeps shrinking, cover the pan in plastic wrap and allow the dough to rest for 10 minutes before pressing it to cover the bottom of the pan. Cover the dough and allow it to proof for 1 hour and 30 minutes. (Allow the dough to proof for an additional 30 minutes to 1 hour if the dough came from the refrigerator.)
About 45 minutes before the dough is finished proofing, heat the oven to 475°F and place one oven rack on the bottom of the oven.
Top the surface of the dough with mozzarella and monterey jack cheese cubes, being sure to push several pieces between the crust and the sides of the pan. Spoon the Homemade Pizza Sauce in 3 long strips over the length of the pan. Bake the pizza on the bottom rack until the cheese is golden and bubbling and the bottom crust is deeply golden, 15 to 18 minutes.
Transfer the pan to a wire rack. Run an offset spatula or a butter knife around the edges of the crust to loosen the pizza. Allow the pizza to cool for 5 minutes before carefully removing to a wire rack or a cutting board. Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Mozzarella In 3 Ways Recipe

Ingredients

250g mozzarella
4 tablespoons oil
1 teaspoons dry basil and some fresh basil leafs
2 tomatoes
1 onion
5 cloves of garlic
2 teaspoons balsamic vinegar
4 tablespoons sour cream
1 tablespoon milk
salt
black pepper
2 teaspoons oregano

Instructions

1.Cut the mozzarella in pieces,and,put it in three bowls.
2.For the first marinate make a mix from: 2 tablespoons oil,balsamic vinegar,salt,dry basil,oregano,and pour over mozarella.
2.For the second sauce mix: sour cream,salt,black pepper,milk and pour above mozzarella.Decorate with fresh bail leafs.
3.For the last mozzarella,stew in two tablespoons with oil,chopped onion,garlic,salt,peeled tomatoes.Chill a little,and pour om cheese.
4.Serve cold with fresh bread.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Sticks

Ingredients

17.3 ounces Frozen puff pastry sheets
2 teaspoons Olive oil
1 pinch Salt to taste
1 pinch Black pepper to taste
1 pinch Cayenne Pepper to taste
1/4 cup Shredded sharp white cheddar cheese
5 tablespoons Parmigiano-Regianno cheese freshly shredded
1 each Parchment paper

Instructions

1. Thaw pastry at room temperature just until it can be unfolded, about 20 minutes. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Unfold pastry on a lightly floured surface and brush top side with oil. Sprinle evenly with salt, black pepper, cayenne, cheddar, and 4 tablespoons Parmigiano-Reggiano.
3. Top with plastic wrap; lay a baking sheet on top, and press cheese and seasonings firmly into dough. Remove sheet and plasitc. Cut dough into thirds along seam lines, using a pizza cutter. Cut each third lengthwise into thirds for a total of 9 strips. Cut strips in half crosswise, for a total of 18 sticks.
4. Put a stick, seasoned side down, on work surface. Grasp an end in each hand and twist several times to make a twist seasoned side out. Trasfer to prepared baking sheet, pressing ends into parchment to keep twists from unrolling. Repeat with remaining sticks.
5. Sprinkle remaining tablespoon Parmigiano-Reggiano cheese over sticks. Roll sticks gently to pick up and press in any dropped cheese. Twist and stretch as needed to make the similar in length.
6. Bake 10 minutes; flip once, and continue baking until browned and crips, 15 to 20 minutes more. (If stick droops when you pick it up by one end, it's not done.) Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Cheese With Pepperoni and Pickled Cherry Peppers Recipe

Ingredients

1 ounce pepperoni, thinly sliced
2 tablespoons butter, cut into three even pieces
2 slices hearty white bread, such as Pepperidge Farm or Arnold
2 slices Pepperjack, American, or Colby cheese
1/4 cup thinly sliced pickled cherry peppers or pepperoncini
Kosher salt

Instructions

Place pepperoni slices on a paper towel-lined microwave-safe plate. Microwave on high power until crispa and rendered, about 30 seconds.
Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Top with pepperoni, pickled peppers, and second cheese slice. Close sandwich, with both toasted sides facing inwards.
Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Five-Cheese Mac And Cheese Recipe by Tasty

Ingredients

1 box elbow macaroni
12 oz evaporated milk, 1 can
3 eggs
8 tablespoons unsalted butter
2 cups shredded cheddar cheese, shredded and divided
1 cup shredded mozzarella cheese, shredded
2 tablespoons feta cheese, crumbled
1 cup provolone cheese, cut into small pieces
½ cup smoked gouda cheese, shredded
4 teaspoons salt, divided
2 teaspoons black pepper

Instructions

Preheat oven to 350˚F (180˚C).
In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
Add eggs and evaporated milk, mix until fully incorporated.
Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheesesteak Stuffed Peppers

Ingredients

4 small (7 oz. each) bell peppers, stemmed, any color
5 Tbsp.s canola oil, divided
2 1/2 tsp. kosher salt, divided
2 large (12 1/2 oz. each) white onions, thinly sliced (about 6 cups)
1 1/2 tsp. black pepper, divided
1 1/2 tsp. red wine vinegar
1 1 1/4lb top sirloin steak (about 3/4 in. thick)
2 Tbsp.s Italian-seasoned breadcrumbs
1 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
8 (3/4-oz.) provolone cheese slices, halved

Instructions

Preheat oven to broil with rack about 6 inches from heat. Cut bell peppers in half lengthwise; remove and discard seeds and membranes. Toss together halved bell peppers, 1 tablespoon of the oil, and 1/2 teaspoon of the salt in a 13- x 9-inch broiler-safe baking dish. Arrange bell peppers cut side down (they can overlap slightly). Broil in preheated oven until bell peppers are blackened in spots and starting to soften, 5 to 8 minutes. Remove from oven. Flip bell peppers over, and return to oven. Broil until tender-crisp, 6 to 8 minutes. Remove from oven; set aside. Turn oven off.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add onions, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper; cook, stirring occasionally, until onions are translucent and starting to brown, about 20 minutes. Reduce heat to medium-low; cook, stirring occasionally and keeping onions in an even layer, until very tender and brown throughout, about 20 minutes. Remove from heat; stir in vinegar. Transfer to a plate; cover to keep warm. Do not wipe skillet clean.
Add 1 tablespoon of the oil to skillet; heat over high. Sprinkle steak evenly with remaining 1 teaspoon each salt and black pepper. Add steak to skillet; cook until desired degree of doneness, about 3 minutes per side for medium rare (about 145°). Transfer to a cutting board; let rest 10 minutes.
Meanwhile, preheat oven to broil with rack about 6 inches from heat. Toss together breadcrumbs, parsley, and remaining 1 tablespoon oil in a small bowl.
Slice steaks against the grain as thinly as possible. Place 1 cheese piece in cavity of each bell pepper half, top evenly with steak, onions, and remaining cheese pieces. Sprinkle tops evenly with breadcrumb mixture. Broil in preheated oven until cheese is melted and breadcrumbs are toasted, 2 to 3 minutes. Garnish with additional parsley.

Thu, 16 Jul 2026 00:00:00 GMT

Pepper Jack Stovetop Macaroni & Cheese

Ingredients

1/2 pound uncooked elbow noodles (or similar short pasta)
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
1 1/2 cup milk (I used 2%)
salt & pepper (to taste)
pinch red pepper flakes
1 1/2 cup pepper jack cheese (shredded)
1/2 cup mozzarella cheese (shredded)

Instructions

In a large pot, bring salted water to boil and cook the noodles until al dente.
Drain noodles and set aside.
Using the same pot, melt the butter over medium high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
Season with salt, pepper and red pepper flakes. Remove from heat and stir in the shredded cheeses. Stir until fully melted and incorporated.
Add the drained pasta to the cheese mixture and stir to fully coat.

Thu, 16 Jul 2026 00:00:00 GMT

Three Cheese Mac & Cheese

Ingredients

1 pound Whole wheat pasta cooked aldente
3 tablespoons Butter
3 tablespoons All purpose flour
2 cups Soy milk
1 tablespoon Onion flakes
1/4 tablespoon Salt
2 cups Smoked gouda cheese grated
2 cups Cheddar cheese grated
2 cups Parmesan cheese graed

Instructions

1. Heat oven to 350(F) degrees. Coat a 2-quart broiler-safe dish with nonstick spray. Bring a large pot of lightly salted water to boiling. Add penne; cook 11 minutes, or as per package directions. Drain.
2. Meanwhile, melt butter in a medium saucepan over medium heat. Sprinkle with flour and cook, whisking, 1 minute. Whisk in milk, onion flakes, mustard powder, salt and cayenne. Bring to a simmer over medium-high heat.Reduce heat and simmer, whisking, 3 minutes. Remove from heat.
3. Toss cheeses together. Whisk 2 1/2 cups of the cheese into milk mixture until smooth. Stir sauce into pasta. Spoon half into prepared baking dish. Top with half of the remaining cheese. Repeat layering, ending with cheese.
4. Bake at 350(F) degrees for 20 minutes. Increase heat to broil and broil 3 to 4 minutes until bubbly and browned.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Shells and Cheese Salad

Ingredients

2 cups uncooked small shell pasta
1 1/2 cups cubed cooked ham
1 cup cubed cheese
1/2 cup diced celery
1/3 cup green pepper
1 medium red onion, diced
1/4 cup relish, sweet or 1/4 cup dill
1 1/2 cups Miracle Whip
1 1/2 tablespoons yellow mustard
1/2 teaspoon salt
1/2 cup milk

Instructions

First cook, drain, and cool the shells.
Add ham, cheese, peppers, celery, onion, and relish.
In a 2 cup measure, combine Miracle Whip, mustard, salt and milk (fill with milk to 2 cup line).
Whisk dressing ingredients and pour over pasta mix.
Chill and refrigerate. For best taste let set for at least 4 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable No Cheese Lasagna Recipe

Ingredients

9 lasagna noodles
1 cup diced red onion
4 garlic cloves
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced carrot
1 cup diced mushroom
1 cup diced red pepper
1 cup diced broccoli
1 cup diced cauliflower
1 tsp dried italian seasoning
1/4 tsp red pepper flakes
salt and pepper to taste
1 26 ounce bottle classico tomato sauce
2 cups chopped breast of chicken meat - for topping only

Instructions

In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and saute for approximately 5 minutes add salt, pepper, italian seasonings and sauce. Cook for 10 minutes.
Cook noodles to instructions on box.
Arrange noodles in a 9" x 9" pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
Bake at 375 for 60-75 minutes check for veggie doneness.

Thu, 16 Jul 2026 00:00:00 GMT

Pub Cheese

Ingredients

2 blocks cream cheese, softened to room temperature
2 c. shredded Cheddar
1/4 c. beer
1 tbsp. chives
1 tsp. caraway seeds
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper

Instructions

In a large bowl, mix together all ingredients. Season with salt and pepper.
Garnish with chives and serve with dippers of your choice.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Tomatoes Recipe: How To Make Cheese Tomatoes At Home | Homemade Cheese Tomatoes Recipe

Ingredients

4 tomato
1/4 cup grated parmesan cheese
1 teaspoon chilli flakes
2 tablespoon chopped coriander leaves
4 Pinches black pepper
1/4 cup grated mozzarella
1 teaspoon oregano
salt as required
rice bran oil as required

Instructions

Chop the top part of the tomatoes and take out the seeds. Now lightly grease the tomatoes with minimal oil.
Now add grated mozzarella and parmesan cheese to a bowl. Add oregano, chilli flakes, coriander leaves and salt as per taste. Mix well and equally fill the cheese in all the tomatoes. Sprinkle one pinch of black pepper powder on each stuffed tomato.
Now place the tomatoes on a greased baking tray. Bake in a preheated oven at 220 degrees C for 10-12 minutes. You can also place the tomatoes in a greased pan, cover them with a lid and cook them until tender.
Serve the lip-smacking tomatoes and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Spinach Cheese Manicotti (Meatless)

Ingredients

1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon vegetable oil (canola or olive)
1 1/2 cups ricotta cheese
1 cup mozzarella cheese, shredded,divided (4 ounces)
4 ounces cream cheese, softened
6 tablespoons parmesan cheese, grated,divided
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
8 manicotti, cooked and drained acording to package directions
1 (26 ounce) jar spaghetti sauce
1/8-1/4 teaspoon ground nutmeg
1/8-1/4 teaspoon ground cinnamon

Instructions

In a small skillet, saute onion and garlic in oil for about 3 minutes, set aside.
In a bowl, combine ricotta cheese, just 1/2 cup of the mozarella, all of the cream cheese, just 4 Tbsp of the Parmesan,the Italian seasoning, and the pepper until smooth.
Add the onion mixture to the cheese mixture, along with the spinach (along with a dash to taste of both freshly grated nutmeg and some cinnamon).
Fill the cooked manicotti noodles either with a spoon or by piping the mixture (using a decorating bag or a ziptop bag with one end snipped off).
Pour half of the sauce into the bottom of a greased 9x13" casserole.
Place filled manicotti in the pan on top of the sauce, then pour the remaining sauce over the top.
Cover an bake at 350 F 25 minutes.
Remove the cover, sprinkle with the remaining mozzarella and Parmesan cheese and bake another 5-10 minutes more to melt cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Taco Pasta Salad

Ingredients

8 ounces fresh Mexican chorizo
1 tablespoon taco seasoning mix
2 cups loosely packed fresh cilantro leaves and tender stems (from 1 large bunch), plus more leaves for garnish
½ cup extra-virgin olive oil
2 tablespoons fresh lime juice (from 2 limes)
1 teaspoon kosher salt
1 pint multicolored cherry tomatoes, halved
1 cup frozen corn, thawed
1 cup chopped red bell pepper (from 1 medium bell pepper)
½ cup chopped red onion (from 1 medium onion)
8 ounces fusilli pasta, prepared according to pkg. directions
5 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 1/4 cups)

Instructions

Heat a large skillet over medium. Add chorizo; cook, stirring to crumble chorizo into small pieces, until browned, about 7 minutes. Add taco seasoning mix; cook, stirring occasionally, about 1 minute. Transfer chorizo to a plate lined with paper towels.
Process cilantro, olive oil, lime juice, and salt in a mini food processor until well blended, about 30 seconds. Set cilantro vinaigrette aside.
Stir together cherry tomatoes, corn, bell pepper, red onion, cooked pasta, cheese, and cooked chorizo. Toss with cilantro vinaigrette. Garnish with cilantro leaves.

Thu, 16 Jul 2026 00:00:00 GMT

Beef and Vegetable Cheese Casserole (WW - 5 pts)

Ingredients

1 spray Cooking Spray
2 medium Fresh tomatoes sliced
2 medium Zucchini sliced
12 ounces lean ground beef
1 large onion uncooked
1 cloves garlic minced
1 large Egg yolk uncooked
1/2 cup low fat cheddar cheese shredded
1 tablespoon Dried oregano chopped
2 cups fat free cottage cheese
1 cup tomato sauce canned

Instructions

Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.
Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)

Thu, 16 Jul 2026 00:00:00 GMT

simple sauce

Ingredients

Pasta sauce
cream cheese

Instructions

Warm your favorite 28oz jar pasta sauce and mix in 8 oz cream cheese. Mix untill melted

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Pudding

Ingredients

8 sl Stale bread
1/2 c Cream
150 g Chedder cheese; grated
4 Eggs
60 g Softened butter
1 c Chicken Stock
Black Pepper freshly ground

Instructions

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 26 Aug 93 11:16:15 +0200 (collection) From: starman@crash.amigans.gen.nz (Robin Halligan) Preheat oven to 150 deg C. Remove crusts from bread, butter each slice one side only. Sprinkle 2/3 of the grated cheese onto 4 slices, sandwich with the remaining bread. Cut cheese sandwiches in half diagonally. Grease a shallow ovenproof dish with remaining butter. Arrange cheese sandwiches over base of dish. Beat eggs, stock and cream, pour egg mixture over sandwiches making sure each one is moistened. Allow to stand 30 minutes. Sprinkle remaining cheese on top, season with ground black pepper. Bake for 30 minutes or until pudding is set and golden. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Barb's Macaroni Salad

Ingredients

2 cups Dry elbow macaroni cooked, rinsed, and drained
1/3 cup Celery finely diced
1/4 cup Red onion minced
1 tablespoon Flat-leaf parsley minced
1 large Roma Tomato diced
1/2 cup Prepared mayonnaise
3/4 teaspoon Dry mustard
1 1/2 teaspoon Sugar
1 1/2 tablespoon Cider vinegar
3 tablespoons Sour cream fat free or low fat is fine
1/2 teaspoon Salt plus more as needed to taste
Freshly ground pepper to taste
1 large Hard Boiled egg chopped - optional
3 tablespoons Cheddar Cheese grated - optional

Instructions

Combine in a large bowl:
Macaroni
Celery
onion
parsley
tomato
Whisk together in a small bowl:
Mayonnaise
Mustard
Sugar
Vinegar
Sour cream
salt
pepper
Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Add the egg and grated cheese and stir to mix into salad. Cover and refrigerate for 2 hours before serving. Stir before serving. Store covered in the refrigerator for up to 3 days.

Thu, 16 Jul 2026 00:00:00 GMT

Tomato Mac 'n Cheese

Ingredients

7 oz elbow macaroni I used salad macaroni.
water salted with 1 tablespoon salt
1 tablespoons Butter or margarine
0.25 cup Onions chopped
0.5 cups milk I use skim milk.
1 10.75-oz can condensed cream of mushroom soup
2 cups Cheddar cheese shredded
1 14.5-oz can Tomatoes save the drained juice

Instructions

Cook the macaroni in a medium to large pot that is half-full of boiling water, salted with 1 tablespoon of salt. Place 7 oz. of macaroni in the boiling water. It will take about 8 minutes for the macaroni to cook to a consistency that is al denti (chewy, but not mushy). It will continue to cook when baked in the casserole. Meanwhile, prepare your tomato-cheddar cheese sauce. In a medium-sized sauce pan, melt 1 tablespoon butter or margarine, and add 1/2 cup chopped onion. Saute the onion until clear.
Add a 10 3/4 oz. can of condensed cream of mushroom soup, 1/2 cup milk, 2 cups shredded cheddar cheese, and a 14.5 oz. can of diced tomatoes (drained). Mix thoroughly. Now, place the cheese sauce over low heat, and cook and stir until the mixture is smooth and cooked through. Move the cheese sauce to a "warmer-type" burner until your macaroni is done, and stir it occasionally. When the macaroni is done, pour it through a colander to remove all the water, and return the macaroni to its original pot. Stir in the cheese sauce gently until completely mixed. Spray an 8-inch by 10-inch Pyrex dish with cooking spray, and add the prepared macaroni to the dish. Place the dish of macaroni in an oven that has been preheated to 350 degrees. Bake for 25 to 30 minutes, or until done to your liking. This is a favorite recipe in my family. Kids love it,

Thu, 16 Jul 2026 00:00:00 GMT

Potato Slices with Cheese

Ingredients

2 lb Potatoes
1 c Vegetable stock
2 c Cheese shredded

Instructions

Peel and thinly slice potatoes. In buttered crockpot, alternate layers of potatoes with cheese, lightly seasoning potatoes with salt, pepper and nutmeg as you go. Finish with cheese, dot with butter, and gently pour stock over all. Cover and bake 3 hours on High; remove cover and bake 15 minutes more. Serve from crockpot. These thin potato slices will have a crisp skin around the edges. Use this dish as a base for complete dinners by adding vegetables and meat or poultry. Source: _Womans Day Crockery Cuisine_ Posted on GEnie by L.LEWIS13 [Lee], May 15, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Thu, 16 Jul 2026 00:00:00 GMT

Blue Cheese Pasta Salad

Ingredients

8 ounces pasta, dried
4 ounces blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tablespoons mayonnaise
1/8 teaspoon white pepper
1/8 teaspoon pepper
3 tablespoons parsley, minced

Instructions

Cook pasta according to directions. Immediately rinse with cold water and drain well.
Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving.
You may need to add a little more mayonnaise if the salad seems dry.
Sprinkle with the parsley and serve slightly chilled.
Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop.
Keep in the refrigerator.

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheesesteak

Ingredients

1 (12-ounce) flank steak, trimmed
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 (5-inch) portobello mushroom caps
2 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced onion
1 ½ cups thinly sliced green bell pepper
2 teaspoons minced garlic
½ teaspoon Worcestershire sauce
½ teaspoon lower-sodium soy sauce
2 teaspoons all-purpose flour
½ cup 1% low-fat milk
1 ounce provolone cheese, torn into small pieces
2 tablespoons grated Parmigiano-Reggiano cheese
¼ teaspoon dry mustard
4 (3-ounce) hoagie rolls, toasted

Instructions

Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet & Spicy Taco Salad

Ingredients

1 lb ground lean pork
2 tablespoons butter
1 small onion
2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 -2 teaspoon crushed red pepper flakes (depending on how much heat you like)
1/2-3/4 cup Catalina dressing
1/2-1 teaspoon cayenne pepper sauce (I like Frank's original)
1 (12 1/2 ounce) bag nacho cheese flavor Doritos
2 cups shredded cheddar cheese
4 cups lettuce, chopped or shredded (about 1/2 a head)
1 tomatoes, diced
sour cream (optional)
black olives (optional)
jalapeno (optional)

Instructions

In a large skillet, heat butter over medium heat. Add onion and saute for 1-2 minutes.
Add pork, cumin, oregano, salt, pepper and pepper flakes. Cook until pork is no longer pink.
Add Catalina dressing and hot sauce. Taste sauce and adjust sweet/spicy to taste.
Raise heat to HIGH and bring to a boil. Then simmer for 1-2 minutes.
Crush Doritos on a plate (I normally plate this individually but you could serve family style on a platter as well), top with meat mixture, cheese, lettuce and tomato. Garnish as desired.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Salad with Goat Cheese

Ingredients

4 whole chicken breasts halved, boned with skins
6 cups fresh mixed salad greens
1/2 small red onion thinly sliced
1 small carrot cut in strips
1 yellow bell pepper cut in strips
5 ounces goat cheese cut in 4 pieces
4 small rosemary sprigs (or basil leaves)
1/4 cup pine nuts toasted
1/3 cup olive oil
2 tablespoons balsamic vinegar or red wine vinegar
1 clove Garlic minced

Instructions

Preheat oven broiler. Prepare vinaigrette. In a large bowl combine salad greens, onion, carrot and bell pepper; chill. Push a piece of goat cheese and sprig of rosemary between the skin and meat of each chicken breast. Smooth the skin over the meat. Brush with olive oil; season with salt and pepper.
Place chicken on broiler pan, skin side up. Broil 7 or 8 minutes per side or until breast meat is no longer pink. Toss salad with dressing; divide among 4 small plates. Place each chicken breast on a cutting board; cut into slices. Arrange on a bed of salad. Garnish with pine nuts. Serve at once.

Thu, 16 Jul 2026 00:00:00 GMT

Four Cheese Vegetable Lasagna

Ingredients

1/2 c Flour, all purpose
12 Whole lasagna noodles,
1/2 c Red bell pepper chopped
1 1/2 c Carrot thinly sliced
4 oz Part-skim mozzarella cheese
1 c Green onion thinly sliced
1 1/2 c 1% low-fat cottage cheese
3 c 1% low-fat milk
2 c Broccoli chopped
3 Garlic minced
Black Pepper freshly ground
10 oz Frozen chopped spinach,
1/2 c Swiss cheese shredded
2 ts Vegetable oil or cooking
2 oz Parmesan cheese grated
1/4 ts Salt
1/4 ts Pepper

Instructions

Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375F. Heat oil in a Dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next 4 ingredients (broccoli through garlic), and satue 7 minutes. Set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick stirring constantly. Add 1/4 cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of sasserole, and set aside. Combine cottage cheese, mozzerella dn Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach over noodles, sprinkle with Parmesan cheese. Cover and bake at 375F for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired NOTES : This is one of the top ten recipes in the 10th Anniversary issue of Cooking Light Recipe by: Cooking Light YEAR: 1997:Apr PAGE 117 Posted to MC-Recipe Digest V1 #527 by Terry Pogue on Mar 20, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Spiced up 4 Cheese Lasagna

Ingredients

2 cans tomato sauce
1 can tomato paste
1 can mushrooms pieces and stems
1/4 cup of each frozen corn/orange peppers optional
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper
1 tsp cumin
1 tsp parsley
2 tsp chili powder
3/4 + 1/4 cup parmesan (save 1/4 cup for topping)
1 cup ricotta cheese
1 cup cottage cheese
1 1/2 + 1/2 cups grated mozzarella (save 1/2 cup for topping)
1 egg
1/2 package lasagna noodles (about 12 noodles)
1 pound ground beef

Instructions

Meat Sauce:
In a large saucepan, combine tomato sauce, tomato paste, mushrooms and spices, keep simmering on minimum heat. Add onions/peppers/frozen corn if desired.
In a large frying pan, cook ground beef until brown.
Add ground beef to tomato sauce and continue simmering on low heat.
Boil approx 5L of water and add lasagna noodles, boiling for approx 10 min.
Preheat oven to 350 degrees.
While noodles are boiling, begin Cheese mixture:
In large bowl, combine:
3/4 cup parmesan,
1 cup ricotta,
1 cup cottage cheese
1 1/2 cups mozzarella
Beat egg and mix into cheese mixture.
In a small bowl combine:
1/4 cup parmesan
1/2 cup mozzarella
Rinse cooked noodles in strainer under hot water
In a 9X13 baking dish, layer as follows:
1. layer of meat sauce
2. layer of noodles
3.layer of large bowl cheese mixture.
repeat until pan is full or mixture is used up, final layer will be a layer of meat sauce.
once complete, cover lasagna evenly with smaller bowl cheese mixture
cover dish in tinfoil and bake for 45 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy, Creamy Alfredo Chicken Casserole - Forevermama

Ingredients

1 (16 ounce) package elbow macaroni or 1 (16 ounce) package penne pasta
2 cups mozzarella cheese, grated
1 small rotisserie chicken, chopped into large chunks
2 (14 ounce) jars alfredo sauce
1 (8 ounce) container sour cream (I imagine yogurt can be used to save on calories, but because I haven't used it, not sure of results)
1 (15 ounce) container ricotta cheese
2 teaspoons garlic and parsley seasoning (or 2 cloves of garlic, minced)
3/4-1 cup grated parmesan cheese
2 tablespoons onion powder
3 teaspoons lemon pepper seasoning (optional)
freshly grated black pepper (to taste)
1/4 teaspoon cayenne
1 cup fresh parsley, chopped

Instructions

Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.

Thu, 16 Jul 2026 00:00:00 GMT

Stove Top Macaroni and Cheese

Ingredients

toasted breadcrumb
2 tablespoons unsalted butter
1 cup fresh breadcrumb
1 pinch salt
2 large eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in
1 teaspoon water
1/2 lb elbow macaroni
4 tablespoons unsalted butter
12 ounces American cheese (about 3 cups) or 12 ounces monterey jack cheese, grated (about 3 cups)

Instructions

For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.
Season to taste with salt; set aside.
For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.
Drain and return to pan over low heat.
Add butter; toss to melt.
Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
Serve immediately, topped with toasted bread crumbs.
Variation: “Baked” Macaroni and Cheese.
This dish is for those who prefer their macaroni and cheese served out of a baking dish.
Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).
Spread crumbs evenly over top.
Broil until crumbs turn deep brown, 1 to 2 minutes.
Let stand to set a bit, about 5 minutes, and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Pittsburgh Pasta Salad

Ingredients

1 lb tri-colored pasta
8 ounces of your favorite Italian dressing (we like Kraft Zesty Low Fat)
1 chopped green pepper
1 chopped red pepper
1 medium chopped onion
2 ounces parmesan cheese, grated

Instructions

Step 1 – Measure out the water. The perfect water to pasta ratio is 1 gallon (16 cups) of water for every 1 pound of pasta. Too much water will take too long to boil and too little water will cause the pasta to clump.
Step 2 – Add COLD water to the pot. Hot sink water will contain more impurities than cold sink water. Use a big enough pot that will hold the water and pasta. Make sure it has a large base so that the water will boil faster. This is a pretty easy step.
Step 3 – Bring the water to a fast, raging boil. Also, add a little bit of salt to the water (about 1-2 tablespoons) but don’t add any olive oil! This will season the pasta as well as quicken the time for the water to boil.
Step 4 – Add the pasta to the water and do NOT cover with a lid. Also, do not add the pasta until Step 3 is reached and make sure the water is back to boiling after the pasta is added. Start your timer after the water reaches a boil again.
Step 5 – After 1 minute, give the pasta a stir. After that leave it alone!
Step 6 – Test your pasta after 4 minutes. The proper amount of time it takes to cook pasta “al dente,” or tender but firm, varies for all the different types of pastas. So keep testing your pasta every minute from here on out. The entire time to cook should probably it between 8 to 12 minutes.
Step 7 – Once the pasta is “al dente,” remove it from the heat and drain it immediately into a colander to stop the cooking process. If you wait too long, your pasta will over cook and become too mushy. If for some strange, unforeseen reason, you can’t immediately do this, add about 1/2 to 1 cup of cold water to the pot. This will lower the temperature enough to stop the cooking.
Step 8 – Don’t over drain the pasta, it should still remain moist. Also, NEVER RINSE OFF THE PASTA! Unless the recipe calls for it. After you have drained the pasta, return it to the pot or a pan and add whatever sauce you made to it. This will keep the pasta from sticking together.
2.) Once pasta is cooked, drain and place in fridge to cool for about an hour.
3.) Remove from fridge and mix together the chopped red and green peppers, chopped onion, Italian dressing and Parmesan cheese into the bowl.
4.) Place this in the fridge for another 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Kittencal's Simple and Delicious Salmon Salad Sandwich

Ingredients

2 (7 ounce) cans red salmon, drained and bones removed (or you may mix the soft bones in for added calcium)
2 tablespoons low-fat mayonnaise (keep the mayonnaise to a minimum or it will take away the flavor of the salad)
1 tablespoon fresh lemon juice
2 green onions, chopped
1 stalk celery, finely diced
1/2 teaspoon lemon pepper (or to taste, or fresh ground black pepper)
seasoning salt (to taste) or white salt (to taste)
6 slices bread, toasted (white or whole wheat)
6 teaspoons soft butter (optional)
3 lettuce leaves
1 roma tomato, thinly sliced

Instructions

In a bowl using a fork mash the salmon with mayonnaise and lemon juice.
Add in green onions, celery, lemon pepper and seasoned salt.
Cover and refrigerate for at least 2 hours or more.
Toast bread slices, then lightly butter 1 side of each slice or you may leave the bread dry.
Place a lettuce leaf over 3 slices of buttered toast.
Scoop the salmon mixture onto the lettuce then spread.
Top with 2 thinly sliced tomatoes.
Cover each with a bread slice.
Slice in half and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Pizza Recipe: How to Make Cheese Pizza Recipe at Home | Homemade Cheese Pizza Recipe - Times Food

Ingredients

2 readymade pizza base
1 1/2 tablespoon tomato ketchup
1 pinch powdered black pepper
150 gm shredded mozzarella
1/2 teaspoon powdered salt
100 gm chopped onion
70 gm chopped capsicum ( green pepper)
100 gm chopped tomato
50 gm sliced mushroom

Instructions

To prepare this delicious Cheese Pizza recipe, preheat the oven on convection mode at 250 degree Celsius. Meanwhile, spread the tomato sauce evenly on each pizza base. Take a chopping board and chop onions, tomatoes, capsicum and mushroom on it.
Mix all the chopped vegetables and seasoning in a bowl. Microwave these vegetables in a microwave-safe bowl for around 30-40 seconds or a minute. Spread this vegetable topping on each pizza base. Sprinkle grated mozzarella cheese at the top of each pizza.
You can either bake this pizza in a microwave or you can use a non-stick tawa for the same. However, in this recipe we have used microwave. Bake the pizza on the high rack at 250 degree Celsius till the cheese melts. It will take around 10-12 minutes. Once baked, add some extra virgin olive oil over the pizza and cut the delicious Cheese Pizza into slices. Serve with sauces.

Thu, 16 Jul 2026 00:00:00 GMT

Steak Salad with Tomato and Blue Cheese

Ingredients

2 tablespoons whole-grain mustard
3 dashes Worcestershire sauce
1 teaspoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound skirt steak cut into 3 pieces
5 ounces arugula $
1 pint cherry tomatoes halved $
3/4 cup chopped celery
2 green onions chopped $
3 ounces blue cheese crumbled
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil $

Instructions

1. Heat a grill to high (450° to 550°). Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl. Add steak, tossing to coat.
2. Grill steak, turning once halfway through, until done the way you like, 6 to 8 minutes for medium. Let rest, covered with foil, 10 minutes before slicing.
3. Put remaining ingredients in a large bowl and toss gently to combine. Divide salad among 4 plates and serve steak over salad.

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheesesteak Sliders

Ingredients

1 1/2 lb. boneless ribeye steak (about 2 [3/4"-thick] steaks)
2 tbsp. unsalted butter, melted
1 tbsp. chopped fresh parsley leaves
1 clove garlic, finely chopped
3/4 tsp. kosher salt, divided, plus more
1/4 tsp. freshly ground black pepper, plus more
3 tbsp. vegetable oil, divided
1 medium yellow onion, sliced into half-moons (about 1 1/2 c.)
1 large green bell peppers, seeds and ribs removed, thinly sliced
12 mini Hawaiian rolls
1/4 c. mayonnaise
8 slices American or provolone cheese

Instructions

Freeze steak just until firm and very cold, but not yet frozen, about 20 minutes. Very thinly slice steak against the grain.
Meanwhile, preheat oven to 350°. In a small bowl, combine butter, parsley, garlic, a pinch of salt, and a pinch of pepper; set aside until ready to use.
In a large skillet over medium-high heat, heat 2 tablespoons oil. Add onion and bell pepper; season with 1/4 teaspoon salt. Cook, stirring occasionally, until onion is tender and just turning golden, about 10 minutes. Transfer onion mixture to a plate.
In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Add steak; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally, until steak is just cooked through and browned, about 5 minutes. Return veggies to skillet and toss to combine with steak and warm through. Remove from heat.
Using a serrated knife, slice rolls in half horizontally. Arrange bottom halves on a small baking sheet. Spread mayonnaise in an even layer on bottom buns, then top with steak mixture. Top with cheese, then close sandwiches. Brush reserved parsley butter on tops of buns.
Bake sliders until cheese is melted and buns are golden, 10 to 12 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Salad with Warm Goat Cheese

Ingredients

11 ounce Log of plain or herbed Montrachet
2 extra large Egg whites beaten with 1 tablespoon water
Fresh bread crumbs (see below)
Enough mixed salad greens for 6
Enough olive oil and unsalted butter for frying
2 tablespoons Good cider vinegar
2 tablespoons Good champagne vinegar
Pinch Sugar
1/2 teaspoon Kosher salt or to taste
1/4 teaspoon Black pepper freshly ground
1 extra large Egg yolk
1 tablespoon Mayonnaise
1 cup Good olive oil

Instructions

1) Slice the Montrachet into twelve 1/2-inch-thick slices. The easiest way to slice
goat cheese is to use a length of dental floss.
2) For fresh bread crumbs, cut the crusts off white bread, cube it, and pulse in a
food processor fitted with a metal blade for 15 seconds until finely crumbled.
3) Dip each slice of the goat cheese into the beaten egg whites, then the bread
crumbs, being sure the cheese is thoroughly coated. Place the slices on a
rack and chill them for at least 15 minutes.
4) For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk (or
mayonnaise) in the bowl of a food processor fitted with a steel blade and
blend for 1 minute. With the motor running, slowly pour the olive oil through
the feed tube until the vinaigrette is thickened. Season to taste.
5) Toss the salad greens with enough dressing to moisten, then divide them
among 6 plates.
7) Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-
high heat until just under smoking. Cook the goat cheese rounds quickly
on both sides until browned on the outside but not melted inside. Top each
salad with 2 warm rounds and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Really Awesome Macaroni and Cheese

Ingredients

1 3/4 cups small elbow macaroni
5 ounces extra-sharp cheddar cheese, cubed (1/2-inch)
2 tablespoons flour, plus
2 teaspoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/3 cups half-and-half cream
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon Worcestershire sauce
5 ounces more extra-sharp cheddar cheese, grated

Instructions

Preheat oven to 350°F.
Butter a 13x9x2 inch glass baking dish.
In a large pot of boiling salted water, cook macaroni al dente.
Drain and place in the buttered dish.
Add the cubed cheddar and combine.
Whisk flour, salt, mustard, pepper, cayenne and nutmeg in a medium bowl until no lumps are visible.
Gradually whisk in half-and-half, followed by the whipping cream and finally the sour cream.
Add eggs and Worcestershire sauce.
Whisk well to blend.
Pour mixture over macaroni and cheese mixture.
Sprinkle with the grated cheese.
Bake in the center of the oven, 25 minutes until edges are set but center is still liquid.
Remove from oven and let stand about 10 minutes to thicken sauce.
The sauce will still be creamy.

Thu, 16 Jul 2026 00:00:00 GMT

Three-Cheese Macaroni and Cheese

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion (about 1 medium)
2 tablespoons all-purpose flour
1 garlic clove, minced
1 ½ cups 1% low-fat milk
1 bay leaf
½ cup (2 ounces) crumbled Gorgonzola cheese
¾ cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
¼ teaspoon salt
2 cups uncooked elbow macaroni (about 8 ounces)
Cooking spray
⅔ cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
⅔ cup panko (Japanese breadcrumbs)
⅛ teaspoon freshly ground black pepper

Instructions

Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
Preheat oven to 375°.
Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.

Thu, 16 Jul 2026 00:00:00 GMT

Greek Salad With Feta Cheese

Ingredients

3 cups Iceberg lettuce shredded or chopped
1 cucumber chopped
1 tomato chopped
1 small green bell pepper diced
6 green onions sliced
4 oz Feta cheese crumbled
2 oz Black olives sliced
1/4 cup ranch salad dressing
2 tablespoons Italian salad dressing
1 Pepperoncini

Instructions

Chop all vegetables and put into a large bowl. Add feta cheese and olives. Toss gently to combine.
Combine the ranch salad dressing and Italian salad dressing into a small measuring cup; mix well. Pour dressing over salad and gently toss. Serve with 1 to 2 pepperoncini per serving.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Macaroni and Cheese With Kale and Great Northern Beans

Ingredients

salt
2 1/2 cups milk (low-fat is fine)
2 bay leaves
1 bunch kale (any kale or chard will do)
1 lb pasta, elbow, shell, ziti
1 (15 ounce) can of northern white beans, drained
4 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups sharp white cheddar cheese, grated
1/2 cup freshly grated parmesan cheese
freshly ground black pepper
1/2 cup fresh whole wheat bread crumbs

Instructions

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and salt it.
Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
In the salted water, cook the pasta al dente. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
Trim the stems from the kale. Bring a large pot of water to boil and add kale. Boil kale for one minute, remove, and set aside to cool. Squeeze excess water from kale and chop into edible pieces.
In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
Pour the sauce over the noodles, toss in the Parmesan and kale, mix in the white beans, and sprinkle with salt and pepper.
Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast for dinner

Ingredients

2 Slices Bread
1.5 Egg Fried
3 Slices Tomato, beefsteak From Sams
1 Strip Bacon, cut into 8 pieces Jennio turkey bacon
0.5 Tbsp Butter Land o lakes butter, oil
1 Slice Cheese Deli deluxe american 2%
O.25 Cup Avocado
1 Cup Hash browns, shredded Albertsons : H.B. O' Brian

Instructions

1. Cut tomato into slices and set aside
2. Make Hash brown O'Brien in square skillet & keeping turning with spatula until done
3. Make bacon in shallow pan or skillet. Cut in 8 pieces
4. Toast both sides of bread in toaster & butter 1 side of each
5. Cut avocado into slices and set aside
6. Fry eggs in small skillet, leaving yolk runny
7. Pull out deli deluxe cheese from fridge
8. Assemble sandwich from bottom up:
- toast in skillet, butter side down
- bacon pieces
- fried egg
- avocado
- cheese slice
- other toast, butter side up
9. Heat in skillet or toaster oven till both sides are golden
10. Cut sandwich in half and serve with hash browns and tomato slices seasoned
with salt and cracked black pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheese Steak Casserole

Ingredients

8 oz. wide egg noodles
4 tablespoons extra-virgin olive oil divided
1 1/4 lb. beef sirloin steak thinly sliced
2 large onions sliced
3 large garlic cloves minced
3/4 cup green bell pepper sliced
3/4 cup red bell pepper sliced
1 (8-oz.) pkg. sliced mushrooms
3 tablespoons all-purpose flour
1 1/2 cups lower-sodium beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded extra-sharp cheddar cheese divided

Instructions

Heat oven to 375 degrees F.
Spray 11x7-inch glass or ceramic baking dish with cooking spray.
Cook noodles according to package directions; drain.
Meanwhile, heat large skillet over medium-high heat until hot.
Add 1 tablespoon of the oil; heat until hot.
Cook beef in batches 3 to 5 minutes or until browned but still pink in center, stirring frequently; place on plate.
Add 1 tablespoon of the oil to skillet; reduce heat to medium.
Cook and stir onions 2 minutes.
Add bell peppers; cook 2 minutes or until they just begin to soften.
Add mushrooms; increase heat to medium-high.
Cook 3 minutes or until lightly browned and beginning to soften, stirring occasionally.
Stir in garlic; cook and stir 30 seconds or until fragrant.
Place vegetables on plate.
Reduce heat to medium; add remaining 2 tablespoons oil to skillet.
Whisk in flour; cook 1 minute.
Slowly whisk in broth until smooth;
Stir in Worcestershire sauce, thyme, salt and pepper.
Bring to a boil; cook 2 to 3 minutes or until slightly thickened.
Stir in 1 1/2 cups of the cheese.
Gently stir in noodles.
Return beef and vegetable mixture, along with any accumulated juices, to skillet; stir gently to combine. Pour into baking dish; sprinkle with remaining 1/2 cup cheese.
Bake 15 to 20 minutes or until hot and bubbly around the edges and cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Good Eats Quick Homemade Cottage Cheese

Ingredients

1 gallon skim milk, pasteurized
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and-half or 1/2 cup heavy cream

Instructions

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar.
Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Salad Recipe: How to make Cheese Salad Recipe at Home | Homemade Cheese Salad Recipe - Times Food

Ingredients

200 gm chopped spinach
1 teaspoon ground peppercorns
1 medium onion
salt as required
2 pinches black pepper
100 gm black olives
1 teaspoon honey
200 gm cottage cheese
1 medium cucumber
5 cherry tomatoes
1 teaspoon oregano
2 teaspoon virgin olive oil
2 tablespoon lemon juice
1 teaspoon dijon mustard

Instructions

Take a large salad bowl and crumble some cheese, chop the rest and keep aside. Meanwhile, thoroughly wash the spinach, tomato and olives and put them in a bowl of iced water. This step is important to make the salad veggies crunchy. Roughly chop the onions and peel and slice the cucumber and keep aside. You can remove the tomatoes and spinach from the water after 20 minutes. Chop the spinach, slice the tomatoes and olives.
In a small bowl add the olive oil, salt, pepper, oregano, lemon juice, mustard ( if you do not have Dijon mustard, use regular yellow mustard powder of 1 teaspoon of kasundi or mustard ketchup), honey and mix well. You can add ingredients or remove them from the dressing as per your choice.
Now add all the vegetables to the bowl with cheese and pour the dressing and mix well. Check the seasonings. Now refrigerate this salad or two hours before serving. Make sure you try this recipe, rate it and let us know how it turned out to be.

Thu, 16 Jul 2026 00:00:00 GMT

Italian Style Fried Cheese Recipe

Ingredients

1 pound of Mozzarella cheese cut in rectangles
2 eggs well beaten
1/4 cup all purpose flour
2/3 cup seasoned bread crumbs
1 tablespoon olive oil
1 clove garlic crushed
28 ounce can crushed Italian tomatoes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon crushed oregano
1/2 teaspoon granulated sugar
1/4 teaspoon crushed dried basil

Instructions

In three separate bowls put eggs, flour and seasoned dry bread crumbs.
Dip cheese in egg then flour then egg then crumbs.
Place on wax paper then refrigerate 1 hour.
Fry cheese in olive oil turning once then drain and serve with sauce.
To make sauce heat 1 tablespoon olive oil then brown garlic and remove.
Add crushed tomatoes and seasonings then simmer 45 minutes uncovered.

Thu, 16 Jul 2026 00:00:00 GMT

Famous Killer Cheese Dip

Ingredients

11 ounces cheese soup one can condensed soup
4 ounces green chilies chopped
1 medium Yellow onion chopped
1 tablespoon Red pepper crushed
2 tablespoons Chili powder
1 tablespoon ground cumin
1 Garlic cloves crushed
1/4 teaspoon Hot pepper sauce
8 ounces sour cream

Instructions

Mix together all ingredients except the sour cream; heat to booing at low heat. When blended, correct seasoning (usually need more cumin and garlic). Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican-style corn chips

Thu, 16 Jul 2026 00:00:00 GMT

Marios in Westport Pasta Salad

Ingredients

1 lb vermicelli
1/4 lb small shell pasta
1/4 lb rotini pasta
1/3 cup grated romano cheese
1/2 cup diced green peppers or 1/2 cup red pepper
1/4 cup diced red onion
1/4 cup diced tomatoes
1/3 cup shredded carrot
1/2 cup sliced black olives
12 ounces Italian dressing (I like the one you make yourself made with EXTRA VIRGIN olive oil)
1 cup mayonnaise
1/4 cup mustard
1 teaspoon sugar
1/4 cup dried parsley flakes
1 tablespoon dried basil leaves
1/2 teaspoon oregano
1 teaspoon salt

Instructions

Cook pastas to al dente and drain well.
After pasta has cooled, mix in all vegetables.
Mix together dressing ingredients.
Stir dressing into pasta/vegetable mixture.
Chill well before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Greek Spinach Casserole

Ingredients

1/4 lb Butter melted
12 oz Sharp Cheddar cheese grated
1 lb Feta cheese
7 Eggs
1 lg Onion chopped
1 1/2 ts Oregano
3 10-oz packages frozen chopped spinach
2 lb Cottage cheese
7 tb Flour

Instructions

Mix eggs and flour. Rinse Feta cheese to remove salty brine, and crumble into egg mixture. Add all other ingredients. Pour into a buttered 9x13 casserole. Bake at 350? for 1 hour. Yield: 12 to 14 servings. DIANNE TUCKER (MRS. ROBERT W.) From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Company Best Macaroni and Cheese

Ingredients

2 cups small curd cottage cheese
1 cup sour cream
1 egg, slightly beaten
3/4 teaspoon salt
garlic powder, pepper to taste
2 cups sharp cheddar cheese, grated
8 ounces elbow macaroni, cooked and well drained
seasoned bread crumbs (optional)

Instructions

In a large bowl, combine all ingredients EXCEPT cheese and macaroni.
Add cheese and mix well.
Add macaroni; stir until coated.
Transfer to greased 2-1/2 quart baking dish.
Top with bread crumbs (optional).
Sprinkle with paprika (if desired).
Bake at 350 degrees for 40 minutes OR until bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet Corn Grilled Cheese with Smoked Gouda, Scallions and Chili Butter

Ingredients

4 tablespoons butter room temp
1 teaspoon chili powder
1 pinch cayenne pepper
8 slices sourdough bread
8 ounces smoked gouda or smoked cheddar
1/4 cup cooked corn
2 tablespoons chopped scallions

Instructions

Step 1
In a small bowl mix the butter, chile powder, and cayenne pepper until they’re well combined.
Step 2
For each sandwich: Spread chile butter on two slices of bread to flavor the outside of the sandwich. Flip over one slice of bread and top it with cheese, corn, scallions, and more cheese. Close the sandwich with the other slice of bread, buttered side up.
Step 3
Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Penne with Spinach, Feta, and Olives

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, crushed
6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
2 cups chopped spinach
¼ cup chopped pitted kalamata olives
2 tablespoons capers
¾ cup (3 ounces) crumbled feta cheese

Instructions

Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Eggplant Lasagna - No Noodles Recipe

Ingredients

4 chicken breasts; pounded thin
adobo seasoning OR salt, pepper, garlic powder
1 package frozen chopped spinach; thawed and drained
2 garlic cloves; chopped
1 onion; chopped
15 oz ricotta cheese (more or less)
1 large eggplant; peeled and sliced very thinly (breading optional)
olive oil
butter
tomato sauce
shredded mozzerella cheese (optional)

Instructions

Preheat oven to 400 degrees.
After you've pounded out the chicken breasts, sprinkle with "adobo seasoning" or salt, pepper, garlic powder.
Pan sear in a pan barely coated with olive oil.
Meanwhile place sliced (and breaded) eggplant onto a baking sheet sprayed with Pam. Bake for about 15 minutes until slightly cooked.
Once chicken is just browned on both sides, remove from the pan.
Add a little bit of olive oil and a little bit of butter to the pan.
Add the chopped garlic and onion and saute.
Add the chopped, thawed, and drained spinach and cook through.
Take off the heat and stir in the ricotta until the mixture is creamy.
Season spinach mixture with salt and pepper to taste.
Pour some tomato sauce in the bottom of a casserole dish.
Place some of the eggplant slices to cover the bottom of the casserole dish.
Top the first eggplant layer with the spinach mixture and spread over.
Place the chicken on top of the spinach mixture.
Top the chicken again with the spinach mixture.
Keep layering until you are out of ingredients.
Top off with some extra tomato sauce and a little shredded mozzerella.
Bake for 20-30 minutes.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Italian Cheese Noodle Casserole

Ingredients

13 1/3 ounces Wide egg noodles 4 cups cooked
1/2 pound Lean ground beef
1 cup Onions chopped
1 29-oz can Hunts tomato puree
1 1/2 teaspoon Dried oregano leaves
1 1/2 teaspoon Dried basil leaves
1 1/2 teaspoon Garlic powder
2 cups Cottage cheese
3 cups mozzarella cheese Shredded, 12 ounces divided

Instructions

PREPARE NOODLES ACCORDING TO PKG DRAIN AND KEEP WARM
PREHEAT OVEN TO 375
BROWN BEEF WITH ONIONS AND DRAIN
STIR IN PUREE HERBS AND GARLIC POWDER SIMMER 5 MIN
IN A 13X9 BAKING DISH LAYER 1/2 EACH OF MEAT SAUSCE NOODLES COTTAGE CHEESE AND MOZZERALLA REPEAT LAYERING
BAKE COVERED 25 MIN REMOVE COVER AND CONTINUE BAKING UNTIL CHEESE IS MELTED AND BUBBLY ABOUT 5 MIN

Thu, 16 Jul 2026 00:00:00 GMT

Four-Cheese Vegetable Lasagna

Ingredients

10 oz Frozen chopped spinach
12 lasagna noodles Uncooked
2 c broccoli Chopped
3 c 1% low-fat milk
Freshly ground pepper
1 c Mozzarella cheese, part skim
1/2 c Swiss cheese Shredded
3 Garlic
1 1/2 c carrot Thinly sliced
1/4 ts Salt
1 1/2 c 1% low-fat cottage cheese
2 ts Vegetable oil
1/2 c All-purpose flour
1/2 c Parmesan cheese Grated
1/2 c bell pepper Chopped, red
Cooking spray
1 c Green Onions Sliced
1/4 ts Pepper

Instructions

1. Cook lasagna noodles, omitting salt and fat. Drain; set aside. 2. Preheat oven to 375 oF. 3. Heat oil in a Dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next 4 ingredients (broccoli through garlic), and saute 7 minutes. Set aside. 4. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. add 1/4 cup Parmesan cheese, salt and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside. 5. Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375 oF for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired. Yield: 9 servings. Calories 341 (22% from fat); fat 8.4g (sat 4.3g, mono 2.2g, poly 1.1g); protein 21.6g; carb 44.9g; fiber 3.7g; chol 21mg; iron 3.2mg; sodium 457 mg. Recipe by: Cooking Light Magazine, April 1997, page 117 Posted to MM-Recipes Digest V4 #9 by ksonness@suffolk.lib.ny.us on Feb 28, 1999,

Thu, 16 Jul 2026 00:00:00 GMT

Dinner In A Bag Mix

Ingredients

1 can Stewed Tomatoes
1/4 C Onion minced
1 Tsp Salt
1 Tsp Chili powder
1/2 Tsp Pepper
1/4 Tsp Sugar
1 C Pasta

Instructions

Combine spices in a small zip bag. Put pasta (elbow mac, rigatoni, shells) inanother zip bag. Place bags and can of tomatoes into a brown paper bag withinstructions.
DIRECTIONS:In a skillet, brown 1 lb. ground beef; drain. Add tomatoes, 1 can of water,and seasonings; bring to a boil. Reduce heat and simmer 5 minutes. Stir inpasta; cover and simmer 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Cheese Poofs Appetizer

Ingredients

6 Tbsp. butter cut into small pieces
1 cup water
1 tsp. salt
1 cup flour
5 eggs
1 cup cheddar cheese
Fresh ground salt and pepper

Instructions

Combine butter, water and salt in pan and bring to a boil, stiring often. Remove from heat and then add flour, stiring until the mixture is smooth. Return to heat and continue to stir for about 1 minute to melt remaining lumps of butter. Remove from heat and add eggs one at a time, gently mixing in each egg completely before adding another egg. While dough is still warm, mix in cheese, salt and pepper.
Preheat oven to 450 degrees. Spray baking sheet with non-stick spray and spoon out individual dough/cheese poofs onto baking sheet. Poofs should be about 1 to 2 inches around. You can also spoon mixture into muffin pan that has been coated with non-stick.
Bake about 15 - 20 minutes until golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Ball

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 tablespoon finely chopped onions
1 tablespoon chopped red bell peppers
2 teaspoons tsp. Worcestershire sauce
1 teaspoon lemon juice
Dash ground red pepper (cayenne)
1 cup chopped PLANTERS Pecans, toasted

Instructions

BEAT cream cheese and Cheddar in small bowl with mixer until blended.
ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers.
kraft kitchens tipsVARIATION Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese. In addition, coat the cheese ball with chopped fresh parsley instead of chopped nuts.SUBSTITUTESubstitute pimentos for the red bell peppers and/or toasted chopped PLANTERS Slivered Almonds or finely chopped fresh parsley for the nuts.VARIATION Mix cream cheese mixture as directed; shape into log or 24 small balls, each about 1 inch in diameter. Roll in nuts until evenly coated. Serve as directed.

Thu, 16 Jul 2026 00:00:00 GMT

Seafood Dinner

Ingredients

1 lb scallops (I prefer the small ones)
1 lb shrimp, peeled and deveined
1 1/2 lbs cod (or other mild white fish)
1 (16 ounce) jar salsa (mild or hot, your choice)
1 cup dry white wine
1 cup chicken broth
1 lemon
2 tablespoons butter (not margarine)
1 -2 tablespoon olive oil
kosher salt
ground black pepper

Instructions

Heat olive oil and butter over medium heat.
Cut fish into large chunks and sprinkle with salt and pepper, to taste and brown lightly in oil and butter (about 1 minute per side).
Remove fish from pan and set aside.
Add wine (careful to keep wine from direct heat while pouring into pan) and deglaze pan.
Stir in jar of salsa and chicken broth. Let broth simmer over medium heat until liquid begins to bubble.
Add scallops and shrimp to broth, stir gently, cover, and let simmer for 10 minutes.
Cut lemon in half, squeeze juice into pan.
Add fish back to pan and gently stir.
Replace cover and simmer another 6-7 minutes.
Serve in large bowls with crunchy bread and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Swiss Cheese Bake

Ingredients

12 ounces swiss cheese, sliced thick
2 bunches green onions, chopped
chervil or parsley
1 -2 cup whipping cream
8 eggs

Instructions

Preheat oven to 350 degrees.
LIBERALLY butter a 9 by 13 glass pan.
Line the botom and the sides with sliced swiss cheese.
Add a layer of green onions to cover the cheese.
Sprinkle on chervil or parsley.
Make 8 equally spaced dents in the onions to hold the eggs.
Crack eggs into dents.
Sprinkle with chervil or parsley.
Add cream to desired depth. Do not cover eggs entirely.
Bake uncovered fo 25-40 minutes or until desired doneness of eggs.
Optional:.
Add a layer of sliced, sauteed mushrooms or.
Add some white wine to the cream or.
Add a yellow or white onion layer or.
Add layer of crumbled bacon or sausage.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Macaroni and Smoked Cheese

Ingredients

2 slices Bread
1 tablespoon olive oil
2 tablespoons Unsalted butter
2 tablespoons Unbleached flour
2 1/2 cups Whole milk (or low-fat) start with 2 cups milk, and add more as needed for
1/2 teaspoon Dry mustard
dash Cayenne
1 teaspoon Salt (smoked salt might be good)
2 cups Extra-sharp cheddar cheese grated
1 cup Smoked gouda cheese grated
10 ounces Elbow Macaroni (or spirals)

Instructions

1. Bring a large quantity of water to a boil in a stockpot.
2. Tear the bread into pieces and place in a food processor or blender to make bread crumbs. Pour the crumbs into a bowl and drizzle with the oil. Rub the oil into the crumbs with your fingertips to moisten them evenly.
3. To make the cheese sauce, melt the butter in a medium-sized saucepan over medium heat. Sprinkle in the flour and whisk until it blends with the butter. Cook this roux for 3 minutes. Slowly whisk in the milk, making sure the mixture styas hot as you add the milk. Add the mustard, cayenne, and salt. Bring the mixture to a boil, whisking continuously. Lower the heat and simmer the sauce about 30 seconds. Remove from the heat and stir in the cheddar and smoked cheeses (The sauce can be made up to 4 hours in advance. Reheat gently until warm before mixing it with the macaroni).
4. Drop the macaroni into the boiling water. Cook until al dente, about 7 minutes. Do not overcook it; it will cook more when it is baked. Drain thoroughly in a colander (toss with a bit of oil if you aren't going to bake the casserole immediately).
5. Preheat the oven to 400 degrees.
6. Spoon the macaroni into a shallow 2 to 2 quart casserole. Pour on the sauce and toss well. Sprinkle on the bread crumbs.
7. Bake 15 minutes, or just until the sauce is sizzling and the crumbs begin to brown.
Tips:
The macaroni and sauce can be prepared in advance, but they should not be combined until baking time.
The white sauce can boil a few seconds, but once the cheese has been added, the sauce must not boil or else it will curdle. The same simulation applies to baking; the casserole should bake only until it is hot and no more.
This recipe can be easily doubled or tripled to feed a crowd.
Modified from: Vegetarian Classics by Jeanne Lemlin

Thu, 16 Jul 2026 00:00:00 GMT

Blue Cheese Lasagne Recipe

Ingredients

Sauce:
1.5 pints milk (skim, 1%, whatever you like)
2 oz butter
2 oz plain flour (whole wheat works too)
1 bay leaf
2.5 oz Parmesan
S & P
Lasagna:
2 lbs. baby spinach
1 c. ricotta (light ricotta can be substituted)
lasagna sheets (you don't need to pre-cook them)
2 oz. toasted pine nuts
knob of butter
½ tsp nutmeg
7 oz blue cheese (Danish, Gorgonzola, any kind)
7 oz mozzarella
S & P

Instructions

Preheat oven to 350F.
Sauce: all-in-one. Combine first 4 in saucepan, season, continue whisking over medium heat until it starts to thicken.
Turn heat down to lowest and allow to cook gently for 5 min. After that stir in the Parmesan, remove from heat, discard bay leaf.
Frying pan: heat butter, add spinach, salt. Cook until slightly wilted.
Drain spinach. Chop finely. Put into bowl with ricotta and 5 oz of the sauce. Season and add nutmeg. Mix thoroughly; add blue cheese.
Assemble the lasagna: spread ¼ of the sauce over the bottom, 1/3 of the spinach mixture, a scattering of pine nuts, a layer of lasagna sheets, and repeat, this time adding 1/3 of the grated mozzarella along with the pine nuts, then the lasagna sheets. Finish with a layer of pasta, the rest of the sauce, and the remaining cheeses. Bake 50-60 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Mozzarella Cheeseburgers with Basil Mayonnaise And Tomato S

Ingredients

1 lb Ground beef
4 sl Mozzarella cheese

Instructions

Form 1 pound ground beef into 4 patties. Place on heated grill pan. Cook for 5 minutes. Turn and cook for 3 more minutes. Place 1 slice cheese on each burger. Continue to cook for 2 more minutes or until cheese melts. Yield: 4 servings Serve with Basil Mayonnaise and Tomato Salsa. Recipe by: COOKING LIVE SHOW #CL9249

Thu, 16 Jul 2026 00:00:00 GMT

Alfredo Fettuccine a La Olive Garden

Ingredients

8 ounces cream cheese, cut into bits
3/4 cup parmesan cheese, grated
1/2 cup butter
1 cup milk
1 dash nutmeg (optional)
8 ounces dry fettuccine, cooked and drained

Instructions

In large saucepan combine cream cheese, parmesan, butter and milk.
Stir constantly, cooking gently over med/low heat, until smooth and thickened.
Add nutmeg, if desired.
Toss pasta lightly with sauce, coating well.
Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Three-Cheese Appetizer

Ingredients

1 Envelope unflavored gelatin
1/4 c Pecans chopped
3/4 c Mayonnaise
1 1/2 ts Prepared mustard
Mayonnaise
1/2 c Grated Parmesan cheese
1/4 c blue cheese Crumbled
1 ds Hot sauce
1/2 ts Salt
1/4 c Cold water
Cherry tomatoes optional
parsley, fresh Chopped, optional
1 c Whipping cream
2 c sharp cheese 8 ounces; shredded

Instructions

Soften gelatin in water in a small saucepan; place over low heat, stirring until dissolved. Combine next 9 ingredients in a medium bowl, stirring well; stir in gelatin mixture. Lightly coat a 4-cup mold with mayonnaise; pour cheese mixture into mold; chill overnight or until firm. Unmold on serving plate; garnish with chopped parsley and cherry tomatoes, if desired. Serve with crackers. Yield: about 3 1/4 cups. Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #760 by NGavlak2@aol.com on Aug 25, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Casserole Low Carb

Ingredients

1 pound ground hamburger or sausage
8 ounces softened cream cheese
12 eggs
1 cup cheese

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and stir into the hamburger or sausage. Pour eggs over the sausage mixture. Add shredded cheese to the top.
Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting

Thu, 16 Jul 2026 00:00:00 GMT

Goats Cheese and Roasted Peppers Risotto

Ingredients

1 1/2 liters of hot vegetable stock
1 finely chopped onion
2 garlic cloves, crushed
250 g arborio rice
150 ml minimum white wine, preferably dry
25 g butter
good quality olive oil
black pepper
2 red peppers
200 g of crumbled goat cheese

Instructions

Take the peppers and roast or grill them until the flesh is soft, the skin charred and they have a lovely smoky texture. Next put them into a food bag and seal tightly. As they cool the skin will become loose and be easy to peel off. Chop the flesh roughly and put to one side.
In a saucepan, put olive oil, butter and the chopped onion and fry over a low heat until soft and translucent. While this is cooking, make up the stock, remembering to use boiling water.
When the onions are cooked, stir in the risotto rice, making sure that it is becomes completely covered in oil. The grains should glisten. Allow the rice to toast for a couple of minutes and add the wine and a quarter of the hot stock. Stir and then bring the mixture to the boil, before reducing the heat so it bubbles contentedly.
The secret to a good creamy risotto is to add the stock gradually, stirring the mixture occasionally until the liquid is absorbed and then adding some more. Continue in this way, until all the stock is used up and the grains still have a little bite to them.
Finally stir in the desired combination of goats' cheese, roasted red peppers. Season to taste and transfer to a hot dish to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Mac and Cheese Finger Recipe

Ingredients

250 gm pasta macaroni
1 tablespoon heavy cream
2 tablespoon bread crumbs
1 teaspoon garlic
2 cup water
1 tablespoon grated cheese cubes
4 green chilli
1/2 cup refined oil
1 tablespoon butter

Instructions

To prepare this appetizer recipe, start by placing a pan over medium flame and add 1 1/2 cup water in it. Let it come to a boil and add macaroni in it. Let the macaroni boil for 5-7 minutes. Once done, strain the water and transfer the boiled macaroni in a bowl. Sprinkle some refined oil over the boiled macaroni to prevent it from sticking. Meanwhile, on a chopping board, crush the garlic and finely chop the green chillies.
Place a pan over medium flame and add butter in it. When the butter is melted, add crushed garlic in it and saute well and make sure that you dont burn the garlic. Once done, add the grated cheese and heavy cream in it. Mix well and add remaining water in it. Give it a stir and let the sauce thicken. Once the sauce is thickened, add green chillies in it along with boiled macaroni. Mix it well to evenly coat the pasta with the sauce. Now, take it off the flame and cover the pan. Place it in the fridge to set.
Meanwhile, place a deep-bottomed pan over medium flame and heat refined oil in it. If the pasta is set, cut it in finger shape and coat each finger with bread crumbs. Add the coated fingers in the hot oil. Fry these until they turn golden brown in color. Transfer the fried fingers on a plate and serve these hot with tomato ketchup to enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

The Ultimate Grilled Cheese with Tomato

Ingredients

8 slices brioche-style white bread
4 tbsp. mayonnaise
8 oz. Fontina cheese, sliced
2 large tomatoes, cut into 8 slices
Kosher salt and freshly ground black pepper
2 tbsp. unsalted butter

Instructions

Lay bread on a work surface and spread 1/2 tablespoon mayonnaise on each. Turn 4 slices over and top with fontina and tomato, dividing evenly. Season with salt and pepper. Top with remaining bread slices, mayonnaise sides up.
Melt 1 tablespoon butter in a large skillet or cast-iron pan over medium heat. Cook sandwiches, in two batches (adding an additional tablespoon of butter for second batch), turning once, until cheese is melted and bread is golden brown, 4 to 6 minutes. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Traditional Macaroni Salad

Ingredients

2 cups dry noodles (cooked and drained)
1/4 cup red onion (minced, soaked in cold water for 5 minutes, drained)
1 tablespoon parsley (minced (dried or fresh))
1/2 cup diced tomato
1/2 cup diced cucumber
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons apple cider vinegar
3 tablespoons sour cream
1/2 teaspoon salt (plus more to taste)
black pepper (to taste)

Instructions

Pour the cooked noodles into a large bowl. Add in the onion, parsley, tomato & cucumber.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
Pour the dressing over the noodles and diced veggies and stir to combine.
Store covered in the refrigerator.

Thu, 16 Jul 2026 00:00:00 GMT

Greek Lamb and Salad Dinner

Ingredients

600 g / 20 oz lamb steaks ((4 pieces in total))
2 large cucumbers
4 medium tomatoes
1 red onion ((spanish onion))
1/2 cup (combined) parsley and mint leaves
1/2 small garlic clove
1/4 cup crumbled feta cheese
16 olives ((black or green))
2 tsp dried oregano
8 slices sourdough bread
Salt and pepper
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tsp honey
1/2 garlic clove (, minced)
1 tsp salt
Black pepper

Instructions

Combine the Dressing ingredients and mix well (or put in a jar and shake).
Pour 1/4 cup of the Dressing, dried oregano, and a pinch of salt and pepper onto the lamb steaks and use your hands to coat evenly.
To freeze: Place the lamb and marinade in a ziplock bag, remove as much air as possible and freeze. To cook, defrost completely and bring back to room temperature.
Heat BBQ (grill) or a heavy based pan on the stove over high heat.
Remove lamb from marinade. Place lamb on BBQ (or in the pan) and grill each side for 1 to 1 1/2 minutes, or until cooked to your liking. Remove lamb steaks from the BBQ / pan onto a plate and cover loosely with foil to rest.
Cut cucumber vertically into 8 pieces.
Cut tomatoes into thick slices.
Peel red onion and slice finely.
Toast bread, either in the toaster or on the BBQ/grill. While still warm, rub lightly with the cut side of the garlic. Optional: drizzle with extra olive oil.
Slice lamb into thin slices.
Assemble
Place 4 slices of cucumber on each plate and top with tomato slices, red onion and olives.
Place lamb on top, sprinkle over the feta, parsley and mint leaves.
Drizzle over Dressing and serve with toasted bread on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Veg Cheese Sandwich

Ingredients

¼ cup carrots (grated or minced)
¼ cup bell peppers ( or capsicum)
¼ cup sweet corn ((frozen or boiled))
¼ cup onion
1 garlic ( chopped)
1 green chili pepper ( chopped (optional))
¼ teaspoon black pepper (crushed)
½ to ¾ teaspoon herbs ( (oregano, parsley))
2 to 3 tablespoons cilantro ((or any fresh herbs))
6 slices bread
2 tablespoons unsalted butter
¾ to 1 cup mozzarella cheese (grated (use to suit your taste or any other of choice))

Instructions

Butter the bread evenly. To a mixing bowl, add grated carrots, bell peppers, sweet corn & onions. Add herbs, green chili, garlic, pepper, coriander leaves along with grated cheese. Mix well. Taste and adjust the seasoning to your preference.
Spread the mixture on the bread slices keeping the buttered side out. Cover with bread slices.
Preheat the sandwich maker and or a toaster. When the toaster is ready pop in these sandwiches.
You can also make these on a pan. Grease the tawa with some oil and place the sandwiches. Regulate the flame to low. Press down the sandwich lightly with a spatula until the cheese melts. Hold it well and flip gently. Toast on the other side as well.
Halve the veg cheese sandwich and serve hot or warm.

Thu, 16 Jul 2026 00:00:00 GMT

Spinach Ravioli Casserole With Alfredo Sauce

Ingredients

300 ml alfredo sauce
1 (350 ml) package spinach ravioli, -uncooked
1 cup sliced mushrooms
2 tablespoons dry garlic flakes or 2 fresh garlic cloves, peeled & sliced
160 g lite mozzarella cheese, Grated
1/4 cup parmesan cheese, grated
1/2 cup ketchup or 1/2 cup pizza sauce
3/4 teaspoon chili flakes (optional)
salt & pepper

Instructions

Lightly grease a 9 x 9 x 3-inch oven proof dish.
Preheat oven to 350°F.
Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
Repeat layers saving 1/3 of the mozzarella & the parmesan.
On the last layer pour in the chili sauce spreading it evenly over the top.
Cover the casserole with foil; bake for 45 minutes, remove foil.
Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
Rest 10 minutes and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Hot Broccoli Cheese Dip Recipe

Ingredients

1/2 cup butter
6 stalks celery, sliced
2 onions, chopped
2 cans (4 ounce each) sliced mushrooms, drained
1/4 cup plus 2 T all-purpose flour
2 cans (10 3/4 ounces each) condensed cream of celery soup
5 to 6 ounces garlic cheese, cut into cubes
2 pkgs (10 ounces each) frozen broccoli spears
French bread slices, bell pepper strips, cherry tomatoes

Instructions

Melt butter in large skillet. Add celery, onion and mushrooms; cook and stir until translucent. Stir in flour and cook 2 to 3 minutes. Transfer to slow cooker.
Stir in soup, cheese and broccoli. Cover; cook on HIGH, stirring every 15 minutes, until cheese is melted. Turn slow cooker to LOW. Cover; cook 2 to 4 hours or until ready to serve.
Serve warm with bread slices or assorted vegetables, as desired.

Thu, 16 Jul 2026 00:00:00 GMT

Fresh Corn and Tomato Salad With Cheese

Ingredients

4 large ears fresh corn
2 -3 ripe tomatoes
1 large red onion
1/2 head crispy lettuce leaf, washed drained and chilled
1/2 cup olive oil or 1/2 cup grapeseed oil
2 tablespoons cider vinegar
1 garlic clove, crushed
1 tablespoon lemon juice
1/2 cup crumbled soft cheese (or more, feta, cheddar, bleu, camembert, brie, goat cheese, etc.)
2 -3 tablespoons chopped fresh basil or 2 -3 tablespoons cilantro
1/2 teaspoon salt
fresh ground black pepper

Instructions

Husk the corn and remove and discard the silk. Rinse with cold water and set aside. Bring a large pan of water to a rolling ball. Drop in the corn and cook for 2 minutes. Remove the pan from the heat and allow the corn to stand in the water for 5 minutes. Alternative cooking method: wrap corn in wax paper (not plastic wrap) and microwave for 2 minutes.
Drain the corn and flood with cold water. Pat the corn dry with toweling. Using a sharp knives, cut the kernels from the corn, place into a bowl and set aside.
Cut the tomatoes crosswise into 1/8-inch thick slices and thinly slice the onion.
Arrange the lettuce leaves on a large platter and place the tomatoes and onions on top in an overlapping pattern. Ladle the corn in the center of the platter. Chill the platter of vegetables for about an hour.
Meanwhile, make the salad dressing. In a small bowl combine the oil, vinegar, garlic and lemon juice. Stir in the cheese, chopped basil or cilantro, salt and black pepper and beat briskly with a fork or whisk until creamy and well-blended. Just before serving, drizzle the salad dressing over the corn and tomatoes and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Two Cheese Ravioli with Quick Tomato Sauce

Ingredients

1/2 c Ricotta
1/3 c fresh herbs Finely chopped
2 tb fresh herbs Finely chopped
Parmesan Freshly grated
1/2 ts lemon zest Freshly grated
1 lg Egg lightly beaten
Salt
2 tb garlic Finely minced
1/3 c prosciutto Finely chopped
3 tb olive oil
Salt
1 28-oz cn Plum tomatoes
1/2 lb Fresh mozzarella grated
1/2 ts Crushed red pepper flakes
60 Won ton wrappers

Instructions

In a bowl combine the grated mozzarella, ricotta, prosciutto, herbs, lemon zest, egg, salt and pepper. Chill the filling for 1 hour. In a heavy skillet heat the oil over moderately low heat and cook the garlic and red pepper flakes,stirring, for 1 minute. Add the tomatoes, bring to a boil and simmer sauce, stirring occasionally, for about 10 minutes or until slightly thickened. Stir in the fresh herbs and season with salt and pepper. Keep the sauce warm while preparing the ravioli. Prepare the won ton ravioli: Place 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly. Bring a pot of salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do no let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to paper towels to drain and keep them warm. Serve with warm tomato sauce. If desired, garnish with fresh leaves of basil and freshly grated Parmesan. NOTES : Cooking Live Recipe by: Cooking Live Show #CL8839 Posted to MC-Recipe Digest V1 #523 by Angele Freeman on Mar 19, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheesesteak Sandwiches

Ingredients

1 tablespoon oil
1 onion, sliced or diced
1 pound rib-eye steak, thinly sliced
salt and pepper to taste
4 buns
4 slices provolone cheese or 4 tablespoons cheese whiz (optional)

Instructions

Heat the oil in a pan over medium-high heat, add the onions and cook until lightly golden brown before pushing to the side if the pan.
Add the steak, season with salt and pepper to taste and cook until lightly golden brown, about 3-5 minutes.
Assemble the sandwiches, optionally toast in the oven to melt the cheese and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Dad's Homemade Macaroni and Cheese

Ingredients

8 ounces elbow macaroni, cooked
2 cups light cottage cheese
8 ounces light sour cream
3 eggs, slghtly beaten
4 cups Mexican blend cheese or 4 cups cheddar cheese
3/4 teaspoon salt
1/2 teaspoon pepper
paprika (to taste)

Instructions

Preheat oven to 350 degrees F.
Cook macaroni and drain.
Mix all ingredients except paprika and 2 cups Mexican blend or cheddar cheese in a 2-quart baking dish.
Top with remaining 2 cups cheese.
Sprinkle with paprika.
Bake for 45 minutes or until done.
Recipe can be halved and cooked in a 9x9 pan.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Three Cheese Spaghetti

Ingredients

16 Ounces Spaghetti
1 Tub (15-16 ounces) Ricotta cheese
1/4 Cup Milk
3 tablespoons Butter Melted
1/4 teaspoon Salt
1 tablespoon Olive oil
1 Small Yellow onion Diced
1/3 Cup Green bell pepper Diced
1 Jar (24-26 ounces) Marinara sauce
1/3 Cup Parmesan cheese
2 cups Mozzarella cheese
1/4 teaspoon Italian seasoning

Instructions

1. Preheat oven to 350°. Boil spaghetti 2 less minutes than the package directions. Drain and rinse under cold water. Transfer to a 4 qt. temptations baking dish.
2. Add ricotta cheese, milk, melted butter, and salt to the spaghetti in the baking dish, and toss all until combined.
3. In a large nonstick skillet over medium-high heat, sauté olive oil, onions, and green bell pepper until peppers are crisp tender, about 4 minutes.
4. Add marinara sauce and Parmesan cheese to the skillet and stir all to combine. Pour over spaghetti mixture in baking dish.
5. Top with mozzarella cheese and then sprinkle with the Italian seasoning. Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 15 to 20 minutes or until cheese begins to brown and sauce is bubbly. Let cool 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Pressure Cooker Mac and Four Cheeses

Ingredients

2 cup dry elbow macaroni
Nonstick cooking spray
1 12 ounce can evaporated milk
1 cup water
1/4 upfinely chopped onion
1/2 easpoongarlic powder
1/4 easpoonblack pepper
1/8 easpooncayenne pepper
1 cup shredded cheddar cheese (1 cup)
4 ounce Gruyère or Swiss cheese shredded (1 cup)
4 ounce smoked Gouda cheese shredded (1 cup)
1/4 upfinely shredded Parmesan cheese
1 tablespoon butter
1/2 uppanko bread crumbs
1 tablespoon snipped fresh Italian parsley
1/2 easpoonsmoked paprika

Instructions

In a 6-qt. electric or stove-top pressure cooker stir together the first 11 ingredients. Lock the lid in place. Set electric cooker on high pressure to cook 3 minutes. For stove-top pressure cooker, bring up to pressure over medium-high heat. Cook 3 minutes and remove from heat. For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Open lid carefully.
Stir. Meanwhile, for the crispy topping, in a large skillet melt butter over medium heat. Add panko; cook and stir 2 minutes or until golden brown. Remove from heat; stir in parsley and smoked paprika. Sprinkle topping over macaroni.

Thu, 16 Jul 2026 00:00:00 GMT

Pimento Cheese

Ingredients

2 cups shredded cheddar cheese
8 ounces cream cheese softened
1/2 mayonnaise
1 (4 ounce) jar chopped pimentos drained
1/4 teaspoon garlic powder
1/4 ground cayenne pepper
1/4 teaspoon onion powder
salt and black pepper to taste

Instructions

Mix all in table mixer. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Spinach dip with Fried Bowtie Pastas

Ingredients

8 Oz Frozen Spinach
1 cup Parmesan Cheese
1/2 cup Mozzarella Cheese
3/4 cup Heavy Whipping cream
pinch garlic powder
4 Oz cream cheese
1 Tbsp Butter
8 oz bowtie pasta noodles
2 Eggs
2 tbsp milk
2 cups bread crumbs (italian or regular)
oil to fry with

Instructions

For the Spinach dip - mix all of the ingredients in a casserole dish, and stick it in the oven on 350 for about 30 minutes. Once it has heated up you can stir it all together and make it the dip. It doesn't require much work. The noodles, require more work.
(Tip: I heat the whipping cream and the butter together in a small pot before I mix it in... it makes a pre alfredo sauce and finishes better, but I don't think you'd have to do this)
For the noodles- boil them until they are just before al dente. Probably about 6 minutes, or a little over half the required cooking time.
Drain them and let them cool a bit.
Mix the eggs and milk together. Dip the bowties in the egg/milk mixture, then dip them in the bread crumbs then fry them! They should be a deep golden brown. Its easy to think they are done when they are not.
You also don't want to put too much mixture on the noodles, because it will build up in the crease and become gummy when they are fried. They should be like a delicious substitute for crackers.
This takes a little time, is a little messy, but is super good when its made!

Thu, 16 Jul 2026 00:00:00 GMT

Cottage Cheese and Tomato on Toast

Ingredients

2 slices vogals bread (I use rye bread)
2 tablespoons cottage cheese
4 slices tomatoes (more or less)
pepper (optional)

Instructions

Toast the bread.
Spread with cottage cheese.
Top with tomato.
Sprinkle with pepper if you want.
Enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon and Tomato Pasta

Ingredients

1 lb bacon (cooked till crisp)
1 (8 ounce) container cream cheese (Chive and Onion flavor)
1 cup milk
1/2 cup cherry tomatoes (cut in half)
1/2 cup parmesan cheese (shredded)
6 cups penne pasta (cooked)

Instructions

Cook bacon until crisp,then cut bacon into 1/2" pieces.
Drain bacon grease from skillet, add cherry tomatoes saute 1 minute.
Stir in cream cheese & milk, cook until bubbly.
Stir in pasta,bacon pieces and parmesan cheese.
Top with more parmesan if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Two Cheese Fettuccini

Ingredients

8 ounces fettuccine pasta
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 dash pepper
1 1/2 cups milk
6 ounces shredded mozzarella cheese
4 ounces shredded swiss cheese
1 tablespoon lemon juice

Instructions

Cook fettuccini according to pkg instructions.
Meanwhile, over low heat, melt butter.
Stir in flour, salt and pepper.
Slowly stir in milk; bring to a boil.
Cook and stir for 2 minutes, or until thickened.
Remove from heat.
Toss cheeses with lemon juice; add to milk, stir until melted.
Mix with drained fettuccini.

Thu, 16 Jul 2026 00:00:00 GMT

My Favorite Steak Salad (With French Fries!!!)

Ingredients

13 ounces lettuce (bagged lettuce of your choice or pick, wash and hand-tear your own)
2 hard-boiled eggs, quartered
1 English cucumber, sliced
2 tomatoes, sliced (or 4 Romas)
1 1/2 lbs New York strip steaks
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb frozen french fries (I use Ore-Ida Golden, Crinkle, or Waffle, but use your favorite)
1/4 teaspoon seasoning salt (or you can use regular salt)
1 cup pre-shredded mozzarella cheese
1 1/2 cups croutons
1 (8 ounce) bottle salad dressing (I use Good Seasons, but Ranch or Blue Cheese or your favorite will work well, too, use to taste)
salt
pepper

Instructions

Using 4 dinner-sized bowls, layer the lettuce, cucumber, tomatoes, and eggs.
Take your steaks out of the refrigerator, rub them with olive oil and season with the salt and freshly ground pepper. Leave them out for 30 minutes. This relaxes the meat fibers.
Preheat the oven to 450 degrees, or whatever the instructions on your french fries call for.
At the same time, preheat your grill for about 450 degrees for the steaks.
After your oven preheats, put your fries in the oven.
At the same time, put your steaks on the grill. Flip them after 6-8 minutes and cook for an additional 6-8 minutes for medium-rare/medium. Your fries will be done or close to done at the same time as the steaks.
When done, turn off your oven, season your fries with the seasoned or regular salt. Put the fries on the salads.
Slice the steak into bite sized pieces and distribute the pieces over the fries.
Sprinkle the salads with the mozzarella cheese and croutons.
Pour on the salad dressing in the amount that you desire and toss if you wish.
Enjoy this delicious all-in-one meal!

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Swiss Chard with Crisp Bread Crumbs

Ingredients

3 tablespoons unsalted butter
1/2 cup all-purpose flour
1 quart whole milk
1 cup heavy cream
1 small onion, quartered
2 bay leaves
1/2 pound Italian Fontina cheese, shredded (2 cups)
Kosher salt
Freshly ground black pepper
7 tablespoons unsalted butter, 4 tablespoons melted
1 tablespoon extra-virgin olive oil
4 large garlic cloves, thinly sliced
3 pounds Swiss chard, tough stems discarded and leaves cut into bite-size pieces
Salt and freshly ground pepper
Freshly ground black pepper
2 cups fresh bread crumbs
1/4 cup freshly grated Parmesan cheese

Instructions

In a large saucepan, melt the butter. Stir in the flour over moderate heat. Gradually whisk in the milk until smooth, then whisk in the cream and bring to a boil over moderately high heat, whisking constantly. Add the onion and bay leaves and simmer over low heat, whisking often, until the sauce is thickened and no floury taste remains, about 15 minutes. Discard the onion and bay leaves and add the shredded Fontina; season with salt and pepper.
Preheat the oven to 375°F. Butter a 15- x 10-inch baking dish. In a large skillet, melt the 3 tablespoons of butter in the oil. Add the garlic and cook over moderately high heat until fragrant, about 1 minute. Add the chard, in batches if necessary, and cook over high heat, stirring, until the leaves are wilted and any liquid has evaporated, about 10 minutes. Season with salt and pepper and transfer to a colander to drain thoroughly, pressing down on the chard. Spread the chard in the prepared baking dish in an even layer and pour the béchamel sauce on top.
In a medium bowl, mix the bread crumbs with the 4 tablespoons of melted butter. Stir in the Parmesan. Spread the bread crumbs evenly over the gratin and bake for about 45 minutes, or until golden brown and bubbling. Let the gratin rest for about 10 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

A Real Philly Cheesesteak

Ingredients

1 lb rib eye, frozen, then cut very thin
onion
mushroom
provolone cheese or Cheese Whiz
4 hoagie rolls

Instructions

MEAT: Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does about.
BREAD: This is the hard part. If you aren't in the tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers.
Toppings: All of this is personal choice. I like fried onions and mushrooms myself.
Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and thats what I would use if I was afraid of the plastic orange stuff called whiz.
Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside.
Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun.
When the meat turns grey with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, thats ok - i t should be GRAY.
This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is ok.
If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.
Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sux.
You should get meat, toppings and cheese in every bite.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Tomato Basil Soup with Mini Grilled Cheese Sandwiches

Ingredients

1/4 cup olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 container (5.3 oz) Liberté® Greek plain yogurt
1/4 cup grated Parmesan cheese (1 oz)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine, softened
6 slices (1/2 inch thick) whole-grain bread
3 slices (1 oz each) Cheddar cheese, cut in half
1 tablespoon chopped fresh basil leaves
9 (4-inch) wooden skewers

Instructions

In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
To serve, spoon soup into small cups; place sandwich skewer on top of cup.

Thu, 16 Jul 2026 00:00:00 GMT

Rachel Ray's Spinach and Artichoke Mac n Cheese

Ingredients

1 pound Penne
2 Tbsp Extra virgin olive oil
3 Tbsp Butter
1 medium Onion Chopped
3 cloves Garlic Finely chopped
3 Tbsp All purpose flour
1/2 cup Dry white wine
2 cups Whole milk
1/4 Tsp Nutmeg Grated
10 Oz Frozen artichokes
10 Oz Frozen chopped spinach
Black pepper
1 1/2 cups Fontina
1 1/2 cups Parmigiano-Reggiano

Instructions

-Bring a large pot of water to boil for the pasta, salt the water, and cook the pasta to al dente.
-While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and butter. Add onions and garlic and cook until very soft, about 10 mins.
-Heat the broiler and position the rack in the middle of the oven.
-Turn up the heat under the pot to medium- high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
-Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle the remaining Fontina and Parmagiano over the top and brown under the broiler for about 3 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Lobster Mac & Cheese

Ingredients

2 cups Pasta Barilla Elbows
2 cups Cheese Kraft Three Cheese
1 can Evaporated milk Carnation
1/2 stick Butter
1 Egg
1/2 teaspoon Paprika
1/4 teaspoon Onion powder
2 Lobster tails
1/4 cup Italian bread crumbs
1/4 cup Parmesan cheese grated

Instructions

Boil lobster tails in salted water. Cook pasta in lightly salted water. Put milk, and butter in a saucepan under medium high heat stirring occasionally until butter melts. Add cheese and stir constantly until cheese melts Add paprika and onion powder. Scramble egg in a separate bowl then temper it with some of the cheese sauce then stir slowly into the cheese mixture. Remove lobster from shell and chop into pieces add to cheese mixture and stir in pasta. Pour into a casserole dish and top with bread crumbs and Parmesan cheese mixture. Bake in a 350 degree oven for 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Steakhouse Steak from Barefoot Contessa

Ingredients

2 (10 ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature (optional)
1 1/2 cups heavy cream
2 ounces french Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh chives

Instructions

Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Roquefort chive sauce:.
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Kitchen Sink Chipotle & Smoked Mozzarella Pasta Salad

Ingredients

1 (16 ounce) package pasta (curly or tube)
10 ounces smoked mozzarella cheese
1 (10 ounce) can artichoke hearts
1 (6 -8 ounce) jar sun-dried tomatoes with Italian herbs, in oil (reserve the oil for sauce)
12 ounces grape tomatoes or 12 ounces cherry tomatoes, halved
6 ounces fresh spinach, diced up
chipotle garnishing sauce (use some of the sauce too) or 2 chipotle chiles in adobo, to taste (use some of the sauce too)
coarse salt, to taste
fresh ground pepper, to taste
mayonnaise, to taste (optional)

Instructions

Cook pasta al dente.
Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
Refrigerate for a couple hours, but I like overnight.
Add chopped up spinach before serving at room temperature.
Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!

Thu, 16 Jul 2026 00:00:00 GMT

Skillet Lasagna Recipe Recipe

Ingredients

1 (28 ounce) can diced tomatoes
water (will use crushed next time--too chunky for me)
1 teaspoon salt
1 tablespoon olive oil
1 medium onion, minced
1/2 teaspoon salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes (or more)
1 lb ground chicken or meatloaf mixture
salt
10 lasagna noodles, broken into 2-inch lengths
1 (8 ounce) can tomato sauce
ground black pepper
1/2 cup fresh grated Parmesan cheese
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves

Instructions

1. Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.
2. Heat the oil in large nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion is transparent, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat , cook, breaking apart the meat, until no longer pink, about 4 minutes. Sprinkle meat with salt to taste while still pink.
3. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and the tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
4. Remove the skillet from the heat and stir in the Parmesan cheese. Season with salt and pepper. Dot with heaping tablespoons of the ricotta cheese, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons Parmesan.
Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Makeover: Macaroni and Cheese

Ingredients

8 oz. whole wheat rotini pasta
4 tsp. cornstarch
2 c. low-fat (1%) milk
1/2 tsp. Dijon mustard
salt
ground black pepper
4 oz. reduced-fat (2%) pasteurized process cheese spread
2 oz. extra-sharp Cheddar cheese
c. freshly grated Pecorino Romano cheese
2 tbsp. plain dried bread crumbs
1 medium tomato

Instructions

Preheat broiler. With nonstick cooking spray, grease shallow 1 1/2-quart broiler-safe baking dish.
Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, in 2-quart saucepan, whisk cornstarch into milk; heat to boiling over medium heat, whisking occasionally. Boil 1 minute. Remove saucepan from heat; whisk in mustard, 1/4 teaspoon salt, and pepper. Stir in cheese spread, Cheddar, and 1/4 cup Romano. (Cheese does not need to melt completely.) In small bowl, combine bread crumbs with remaining Romano.
Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish. Arrange tomato slices on top; sprinkle with crumb mixture.
Place baking dish in broiler, about 6 inches from source of heat. Broil macaroni mixture 2 to 3 minutes or until top is lightly browned. Let macaroni and cheese stand 5 minutes to set slightly for easier serving.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Cheese Noodle Casserole

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup Miracle Whip
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
12 ounces medium egg noodles, cooked and drained
salt and pepper

Instructions

In a large bowl, combine soup, miracle whip and lemon juice.
Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well.
Add noodles and toss to coat.
Transfer to a greased 2 qt.
baking dish.
Bake uncovered at 350 degrees for 30-35 minutes.
Sprinkle with remaining cheeses.
Bake 10 minutes longer or until vegetables are tender and cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Twenty four hour wine &cheese omelet

Ingredients

1 loaf day old French bread broken small pieces
2 6 tablespoons unsalted butter melted
3/4 pound domesticated Swiss cheese shredded
1/2 pound monteray jack shredded
16 Large Eggs beaten
2 cups half and half
1 1/4 cup milk
1/2 cup Dry white wine
3-4 large whole green onion chopped
1 tablespoon spicey mustard
1/4 teaspoon Fresh black pepper ground
1/8 teaspoon Red pepper ground
1 1/2 cups sour cream
2/3 cup Parmesan cheese fresh

Instructions

Use two 9 x 13 baking pans/dishes.
Grease pans with regular butter (not salted)
Spread bread over bottom of pans & drizzle with melted (unsalted butter) sprinkle with Swiss Swiss and jack cheeses.
PUT ASIDE
BEAT In bowl eggs, half/ half, milk,wine,onions,mustard,black pepper,red pepper, until foamy.
Pour mixture over bread and cheese mixture in both pans.
Cover pans with foil crimping edges and put in fridge over night.
To cook- remove from fridge 30 minutes prior to cooking
Pre heat oven to 325 degrees.
Bake covered 1 hour and 15 minutes
Uncover and spread sour cream on top sprinkle with parmesan cheese
Put back in oven un covered and bake until crusty and slightly brown
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

philly cheesesteak casserole- low carb

Ingredients

2 lbs chip steak or 2 lbs cube steaks, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb mushroom, sliced more to taste
1 tablespoon olive oil
3/4 teaspoon kosher salt
3/4-1 teaspoon fresh ground pepper
1/4 lb pepperoni, thinly sliced
8 ounces provolone cheese, thinly sliced

Instructions

saute mushrooms in olive oil until softened and light brown, about 5 minutes.
add to crockpot along with the rest of the ingredients, except the provolone.
cook on low for 6 hours.
stir well, add to 6 bowls.
cover with provolone and add some cooking juices to each bowl to melt the cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheesesteak Soup

Ingredients

2 tbsp. canola oil
2 Onions, diced
2 cloves garlic, minced
2 tbsp. all-purpose flour
4 c. low-sodium chicken broth
1/2 lb. flank steak, thinly sliced
3 Green Bell Peppers, chopped
1 tbsp. Worcestershire sauce
kosher salt
Freshly ground black pepper
8 oz. sliced provolone, chopped, plus more for baguette
Baguette, for serving

Instructions

In a large pot over medium heat, heat 1 tablespoon oil. Add half the onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes, then add broth and let simmer, 15 minutes.
Meanwhile, in a large skillet over medium-high heat, heat remaining oil. Add steak, all onions, and green peppers and cook, stirring occasionally, until steak is cooked through, 10 to 12 minutes. Stir in Worcestershire and season with salt and pepper.
Add cheese to soup and stir until melted, then add steak mixture to soup and let heat through, 3 minutes.
Meanwhile, heat broiler. Ladle soup into oven-safe ramekins and top with baguette slice and additional provolone.
Broil until cheese is browned and bubbly, 2 to 3 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Blue Cheese Pasta Salad

Ingredients

2 cups uncooked penne pasta
1 cup plain nonfat yogurt
2 tablespoons low-fat mayonnaise
2 ounces blue cheese, finely crumbled
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 teaspoons olive oil
1 clove garlic, minced
1 (12 ounce) round steaks, trimmed of all fat,thinly sliced
1/2 pint cherry tomatoes, halved

Instructions

Cook pasta according to package directions.
Meanwhile,combine yogurt,mayonnaise,blue cheese,salt and pepper in large bowl.
Heat large non-stick skillet,Swirl in oil,then add garlic.
Saute 30 seconds.
Add beef in two batches,cook til just browned,about 2 minutes.
Drain pasta,add to bowl with yogurt dressing.
Add steak and tomatoes,toss to coat.
Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Crisp Pasta and Goat Cheese Salad

Ingredients

1/3 ts White pepper
Corn oil, for frying
4 oz Goat cheese
1/2 Head radicchio
1/4 1/4-in slices
1 tb Fresh parsley
1 ts Shallots, chopped
1 oz (about 2 Tbsps) sour cream
1 ts Garlic, chopped
4 Hearts of palm, cut into
1 Head Boston lettuce
2 tb Dijon mustard
Ground
12 Wonton skins
1 tb Chives, chopped
Black pepper, freshly
1 ts Salt
1 tb Red wine vinegar
1 Belgian endive
1/2 ts Fresh thyme leaves
1 1/4 Head red tip lettuce
1/2 ts Garlic, chopped
5 tb Olive oil, extra virgin
1 oz Cream cheese
16 Cherry tomatoes or yellow
Teardrop tomatoes

Instructions

In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Bread

Ingredients

1/2 cup butter melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 -1/2 tsp garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese thinly sliced

Instructions

In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
Wrap loaf in foil; place on a baking sheet. Bake at 350? for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese on Toast

Ingredients

Sliced bread
Cheddar cheese
Worcester sauce

Instructions

Arrange the cheese in slices on the sliced bread. Splash with Worcester sauce to taste. Place under the grill until the cheese has melted all over the bread.

Thu, 16 Jul 2026 00:00:00 GMT

Ultimate Mac 'n' Cheese

Ingredients

8 ounces cavatappi, macaroni, or other tube-shaped pasta
½ teaspoon coarse salt, plus more for cooking pasta
3 ½ tablespoons butter
½ cup finely chopped shallots
2 tablespoons all-purpose flour
1 ¼ cups dry white wine
⅔ cup heavy whipping cream
7 ounces gruyère, grated
3 ounces aged gouda, grated (see Notes)
2 tablespoons plus 1 tsp. minced fresh chives
1 tablespoon Dijon mustard
⅛ teaspoon cayenne
⅛ teaspoon freshly ground nutmeg
4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces

Instructions

Preheat oven to 400°. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.
In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish.
In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.
Note: Nutritional analysis is per serving.

Thu, 16 Jul 2026 00:00:00 GMT

Make Ahead - Cheese Beer Dip - No Onions/Shallots

Ingredients

2 cup sharp cheese
8 oz Cream cheese
1 clove Garlic
2/3 cup Beer
1 tablespoon Poppy seed salad dressing
2 tablespoon sweet pickle relish

Instructions

1 Add all and chill.

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Ball

Ingredients

8 ounce Cream cheese, softened
2/3 cup Sharp cheddar cheese spread, room temperature
1 1/2 ounce Blue cheese, crumbled
1 teaspoon Worcestershire Sauce
1 tablespoon Dehydrated minced onion
1/4 cup Pecans, chopped and toasted

Instructions

Combine all ingredients except pecans in a medium mixer bowl and beat until smooth.
Scrape down sides of bowl and beat again.
Chill overnight.
Form chilled mixture into a ball and roll in chopped pecans.
Top with a maraschino cherry half, if desired.
Per Serving: 136 Calories; 12g Fat (79.6% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 284mg Sodium.

Thu, 16 Jul 2026 00:00:00 GMT

Steak Salad with Goat Cheese

Ingredients

1 tablespoon Dijon mustard
1 tablespoon grainy mustard
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Salt and pepper
1 pound skirt steak cut crosswise into 2 equal pieces
1/2 pound green beans trimmed
2 medium heads red-leaf lettuce torn into bite-size pieces
2 plum tomatoes halved and thinly sliced
4 ounce goat cheese crumbled

Instructions

In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise.
Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well.
In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Spinach Alfredo Lasagna

Ingredients

1 1/2 pounds ground turkey or beef
1 medium onion chopped
2 cloves garlic minced
1 jar (24 ounces) spaghetti sauce
1 can Diced tomatoes pettite are good for this
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1 package (12 ounces) no-cook lasagna noodles
8 cups (32 ounces) shredded part-skim mozzarella cheese
2 package (10 ounces) frozen chopped spinach thawed and squeezed dry
1 jar (Alfredo cheese sauce)

Instructions

In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce and tomatoes.
In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1+ cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange four noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.
Top with four noodles, 1/2 of the spinach, 1/2 of the Alfredo sauce and 1 cups mozzarella cheese. Layer 4 noodles and rest of spinach, Alfredo and cheese. Continue layering with four noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese.
Cook, covered, on low 4-5 hours or until noodles are tender.

Thu, 16 Jul 2026 00:00:00 GMT

Mac and Cheese

Ingredients

1 lb Bowtie Pasta
1 medium White Onion diced
1 stick salted butter
1 tablespoon Salt
4 cups 6 Cheese Shredded Italian Blend
1 cup Sharp Cheddar cheese
3 cups Half-and-half cream
2 cups Heavy whipping cream
1 package bacon pieces
1 package French's Fried Onions crushed

Instructions

In a large pot, boil water. Add salt and oil to the water. While pasta is boiling, melt butter in a large skillet and saute the onions. Once softened, add both creams, Italian shredded cheese, salt, and bacon. Continuously stir so it doesn't stick. After 8-10 minutes of boiling, drain the pasta. Once drained pour the pasta into a 1/2 hotel pan. Pour the cheese sauce over the pasta and mix well. Sprinkle sharp cheddar over the top and broil until browned. Sprinkle fried onions across the top and return to broiler (these will burn fast).

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Bread

Ingredients

1/2 cup butter
2 tablespoons lemon juice
2 tablespoons dijon mustard
1 1/2 teaspoons garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon celery salt
1 soughdough bread round, about 1 pound
1 pound Monterey jack cheese cut into thin slices

Instructions

In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Ball

Ingredients

2 cups shredded sharp Cheddar cheese
(2) 8 oz. packages cream cheese
1 tablespoon minced green pepper
1 tablespoon Onion minced
1 tablespoon chopped pimiento
1 tablespoon Worcestershire Sauce
1 teaspoon Lemon juice
1/4 teaspoon Garlic salt
dash of cayenne pepper
dash of salt
chopped pecans

Instructions

Have all ingredients at room temperature. With an electric mixer, blend all ingredients, except pecans, until smooth and creamy. Shape into a ball. Refrigerate until beginning to set, and then roll in pecans. Serve with butter-style crackers or fresh vegetables. Yum!

Thu, 16 Jul 2026 00:00:00 GMT

Greek-Style Macaroni and Cheese

Ingredients

2 (8 oz.) bags fresh spinach
1 1/2 cups butter melted
1 onion finely chopped
2 cloves garlic minced
2 tablespoons fresh oregano chopped
1/4 cup all-purpose flour
4 teaspoons Dijon mustard
4 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg
2 cups provolone cheese shredded
1 1/4 cups feta cheese crumbled
1 cup romano cheese grated
4 cups elbow macaroni noodles
1 1/2 cups fresh bread crumbs

Instructions

In large pot, cook spinach with 2 tbsp water over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and set aside.
In saucepan, melt 1/4 cup of the butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.
Add garlic and oregano; cook for 1 minute. Sprinkle with flour; cook, stirring, for 1 minute. Stir in mustard.
Whisk in milk until smooth; bring to simmer and cook, stirring often, until thickened, about 6 minutes. Sprinkle with salt, pepper and nutmeg. Stir in provolone, 1/3 cup of the feta and the romano cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta until still slightly firm in centre, about 6 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Return pasta to pot. Stir in milk mixture, reserved cooking liquid and reserved spinach. Transfer to greased 13- x 9-inch baking dish.
Combine bread crumbs with remaining butter; sprinkle over pasta. Top with remaining feta cheese. Bake on baking sheet in 375F oven until bubbly and golden, 30 to 35 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Crab Cheesy Cheese Roll Tacos Appetizers Recipe

Ingredients

1 Package of the small size flour tortillas or won ton sheets
1 Package of Philadelphia cream cheese
½ Package of Ricotta Cheese
2 Serrano Chiles or more if you like it spicier (remove the seeds and chop finely)
½ Cup of cilantro (finely chopped)
¼ Of green, yellow and red bell peppers (finely chopped)
½ lb. of imitation crab meat.
Oil (enough to fry)
Sweet and Sour Sauce add ¼ cup chop cilantro mix together with the sauce.
Red Wine (in a cristal wine glass)

Instructions

You will squeeze the crab meat to remove the excess of water.
Now you will shred the crab meat and put in a bowl.
Chop the green, yellow, red pepper, Serrano, and cilantro and add all and the ricotta cheese to the crab meat and mix.
Cut the cream cheese in ½ inch long slices and set aside.
Spread the tortilla and add the cream cheese and the crab meat mix and roll in the ends to protect the inside and then roll tightly again like a burrito and hold with a toothpick.
In a fry pan add the necessary oil to fry the roll tacos, add more oil if necessary. Once they are crisp, remove and place them on sheets of paper towels to remove excess oil.
You can either cut them in bite sizes or serve as is.
Eat with the sweet and sour sauce (yummy)
Red Wine for you!
ENJOY =)

Thu, 16 Jul 2026 00:00:00 GMT

Shrimp & Rice Dinner

Ingredients

1 can Cream of Shrimp soup
1/4 cup milk
1/2 lb shrimp cooked
1 slice american cheese
1 small can peas
2 cups Rice cooked

Instructions

Cook shrimp. Mix Cream fo Shrimp soup with milk. Heat and add peas (drained before adding) & american cheese. when hot add cooked shrimp and serve over rice

Thu, 16 Jul 2026 00:00:00 GMT

Philly Cheesesteak Sandwiches

Ingredients

24 1/2 ounces Steak-ums or 24 1/2 ounces shaved rib eye steaks
4 -5 split fresh hoagie rolls or 4 -5 French bread
1/2 lb sliced provolone cheese or 1/2 lb melted cheddar cheese, spread
8 ounces sliced fresh button mushrooms (optional)
1/2 green pepper, thinly sliced (optional)
1/2 large sweet vidalia onion, thinly sliced (optional)
2 tablespoons olive oil
1 pinch kosher salt
1 pinch black pepper
1/2 cup sliced banana pepper
mayonnaise or yellow mustard

Instructions

In a large skillet, heat olive oil and add sliced mushrooms, green pepper, onion, salt and pepper (if using).
Cook over medium heat 8-10 minutes or until tender and onions begin to caramelize.
If slicing your own bread, it works best if the bread is not sliced all the way through, but sort of hinged at one side.
Place 5-6 ounces frozen steak-umms on a heated griddle or frypan and cook until nicely browned, shredding meat with forks or a spatula as it thaws and cooks, and shaping meat into a bun-shaped pile.
Drain off any fat as it accumulates in the pan.
Place some of the cooked vegetable mixture on the pile of cooking meat.
When meat is done to your liking, place opened hoagie roll over meat and use a long spatula to lift sandwich and turn it over.
Put any dropped filling into the bun.
Add sliced banana peppers to sandwich and any condiments (mustard or mayo).
Place 2 (1-ounce each) slices provolone cheese over filling (or you may add melted cheddar spread at this point).
Microwave sandwich for 30-45 seconds or until bun has softened and cheese is melted, if desired.
Slice in half and serve hot.
Repeat with remaining sandwiches.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Philly Cheesesteak Recipe

Ingredients

1/4 cup softened unsalted butter, divided
2 (10-inch) hoagie buns, sliced lengthwise, but not completely through
2 tablespoons olive oil
1 large yellow onion, diced
1/2 pound ribeye steak, very thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoons granulated garlic, more to taste
4 slices provolone cheese

Instructions

Gather the ingredients.
Divide the butter between the two rolls, spreading evenly over the cut sides.
Heat a griddle or a large cast-iron skillet over medium heat. Toast the rolls, buttered-side down, until golden. Set aside.
Increase the heat to medium-high. Add the oil and heat until it shimmers. Add the onions . Sauté until soft and beginning to brown, about 8 minutes. Remove to a plate and set aside.
Season the steak all over with salt and pepper to taste, and the granulated garlic. Add the steak to the pan in a single layer, cooking in batches if necessary. Sear, undisturbed for 1 to 2 minutes. Flip and sear the other side until cooked through, about 1 minute.
Return the onion to the pan. Break apart the meat slices with two offset spatulas and toss with the onions.
While still in the pan, separate the mixture into two servings. Shingle each serving with 2 slices of cheese. Add a teaspoon of water to the pan to help steam and melt the cheese. Cover the pan and cook until the cheese has melted (if using a griddle, cover with a stainless-steel bowl).
Transfer each serving into the rolls. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Quick Four Cheese Pasta With Bacon and Peas

Ingredients

4 slices bacon, chopped fine
1 small onion, diced
2 garlic cloves, minced
3 cups low sodium chicken broth
1 cup heavy cream
3/4 lb penne
1/2 cup parmigiano-reggiano cheese, grated
1 cup frozen peas
1 cup four cheese blend, shredded

Instructions

Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.
Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.
Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
Off heat, stir in Parmaigiano-Reggiano cheese, 1/2 cup of the shredded Italian four-cheese blend and peas and season with sea salt and freshly ground pepper.
Sprinkle with the remaining shredded cheese.
Bake until cheese is melted, about 5 minutes. Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Savory Vegetable Cheesecake

Ingredients

3 cups grated zucchini
3 tablespoons butter
1 cup minced onion
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrot
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese (please use fresh)
4 large eggs
fresh ground black pepper
2 medium tomatoes, sliced into rounds,then sliced in half so the slices look like the letter d
3 -4 tablespoons breadcrumbs

Instructions

Preheat oven to 375 degrees farenheit.
Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
Put the grated zucchini into a colander.
Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
Saute the onions in butter with 1/2 t salt.
When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
Keep stirring and cook over medium heat for about 8 minutes.
Remove from heat and stir in the parsley and lemon.
Beat the cheeses and eggs together until well blended.
(Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
Season to taste with black pepper.
Pour the mixture into the springform pan.
Bake uncovered for 30 minutes-- then pull it out for a minute.
Remember those tomatoes?
Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
Reduce the oven heat to 350 degrees, and bake another 30 minutes.
Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.

Thu, 16 Jul 2026 00:00:00 GMT

The King Of Kings Cheese Sauce Recipe

Ingredients

2 cups milk
4 tablespoons butter or margarine
4 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper (purists might prefer to use white pepper so it's tasted but not seen)
2 cups grated cheese (my faves? Use a mixture of two or more cheeses for a more authentic and complex cheese sauce - use cheeses such as cheddar, gouda, swiss and even goat cheese)
1 teaspoon worcestershire sauce
Equipment needed: One working stove top, 1-1/2 quart sauce pan, whisk

Instructions

With sauce pan on top of stove, put on medium-low heat and add butter, salt and pepper and melt butter slowly .
Once butter is completely melted, add flour and whisk till well combined.
Don't skip those sides, scrape with whisk any of the flour down from the sides of the sauce pan and cook for two minutes.
Slowly add first 1/2 cup of the milk.
Whisk till all bumps are removed and sauce gets a little thick but especially smooth.
Add second 1/2 cup of milk, and do the same as above but bump up heat now to a medium heat.
Next add remaining one cup of milk, stirring while making sure heat is now medium-high.
Continue stirring - hey it's some form of exercise and stir till it bubbles, remembering to scrape the bottom of sauce pan since this is where it will get thick quickly.
Bring heat back down to medium heat and slowly add 1/2 cup of cheese at a time, making sure all is melted prior to adding the next 1/2 cup of cheese.
Continue adding remaining cheese in the same way until all is melted and oh so creamy and smooth.
Add worcestershire sauce and taste-test - see if you would like to add more pepper or salt.
Use as you would for any recipe calling for cheese sauce.
Oh so cheesy and oh so good!

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Cheese Tart

Ingredients

3 Eggs
1 md Onion; chopped fine
2 Cloves garlic; pressed
Pastry for 9 inch pie; Use
1 ts Extra Virgin Olive Oil
1 tb Fresh snipped chives
(Pate Brisee) that I gave
2 md Sized ripe tomatoes; peeled
1/2 ts White pepper
1 ts Chopped fresh basil;
1 tb Chopped parsley
8 oz Swiss or Jarlsberg cheese;
1 ts Chopped fresh thyme;
1 lb Ricotta cheese; or 15

Instructions

Preheat oven to 450 degrees. Use a 9 inch by 1 inch tart pan with removable bottom. Spray well with cooking spray or grease generously. Press pastry to fit into pan. Trim smoothly about 1 inch beyond edge of pan, then fold back over edge and crimp to make attractive and sturdy fluted edge. Line pan with aluminum foil that you have sprayed with cooking spray on both sides, then place an 8 or 9 inch glass pie pan inside foil. (Pie pan should reach bottom of tart pan, and extend above fluted edge of pastry.) Turn assembly upside down on cookie sheet, and bake for 9 minutes. Remove pan from oven, turn over and remove pie plate and foil. (If you prefer, you can use pie weights, beans or rice and bake right side up.) Return to oven and bake 5 minutes longer. Remove from oven and set aside. Lower oven temperature to 350 degrees. In blender or work bowl of food processor, combine Jarlsberg, ricotta, eggs, onion, garlic and pepper. Whirl until smooth and well blended. Pour evenly into baked shell,. Place pan on cookie sheet. Bake for 25 to 30 minutes until filling is partially set. Meanwhile, drain tomato slices on paper towels. Remove tart from oven. Arrange tomato slices on top around the edge. Return to oven and bake 30 to 35 minutes, until knife inserted in center comes out clean. Brush tomatoes with olive oil, sprinkle with fresh herbs. Let stand 20 minutes. Remove tart pan sides by pressing upward on removable bottom. Place on round platter, garnish with fresh herbs, and serve.. . Variation: Use thinly sliced green or red bell peppers instead of tomatoes. Sprinkle with chopped dry sun dried tomatoes (not the kind packed in oil), chives and parsley. MC formatting by bobbi744@sojourn.com NOTES : The next dish is of French lineage with a California twist. I decided that there were plenty of recipes for Quiche Lorraine out there , in almost any general cookbook you might own, so I decided not to do a basic quiche. Instead, this breakfast tart, with its quichelike filling, came to mind as an interesting variation. I usually use a pate brisee made with half shortening and half butter, or with all butter flavored Crisco when I make this dish, The butter gives great flavor; the Crisco makes it flakier. In general, for the flakiest crust, use lard. Next flakiest is Crisco, the most flavorful is butter. I see no reason to use margarine for a pastry shell, and have never seen a satisfactory crust made with oil (No flakiness at all!) I got this recipe in California, so it always makes me think of perfect weather! This makes a nice looking dish for a brunch on New Years day, or any time you have house guests in the summer. Although it is better warm, the late riser can eat the Recipe by: Rosilyn Posted to MC-Recipe Digest V1 #809 by Roberta Banghart on Sep 26, 1997

Thu, 16 Jul 2026 00:00:00 GMT

French Onion Grilled Cheese Sandwich

Ingredients

2 whole Yellow Onions Sliced thin
3 tablespoons Butter Softened
3 Tablespoons White Wine
4.5 Oz. Gruyere Cheese Shredded
4 Slices Sourdough Bread (Other type will work)
Salt
pepper

Instructions

1. In a heavy bottomed saucepan over medium heat, melt the butter and add the sliced onions. Stir until onions have softened and are starting to brown, about 3-4 minutes. Season with salt and pepper. Spread onions in an even layer, cover pot, and reduce heat to low. Stir every 5 or so minutes. Continue until onions are nice and brown and caramelized, about 25 minutes. (this may take longer depending on how many onions you use).
2. Increase heat to medium-high, add the wine to deglaze the pan, and scrape up any brown bits from the bottom. Once all the liquid has absorbed, about 1-2 minutes, turn off heat.
3. Preheat skillet (or panini press) to medium heat. Butter both sides of bread, lay buttered side down on skillet and cover with 1/4 of cheese, top with half of the caramelized onions, and top with 1/4 more cheese, then buttered bread. Cook until cheese is melted and the outside is golden brown. About 3 to 4 minutes per side. Repeat with second sandwich.

Thu, 16 Jul 2026 00:00:00 GMT

Cream Cheese Canapes

Ingredients

16 ounces cream cheese, softened
6 tablespoons mayonnaise
6 drops Tabasco sauce
8 teaspoons green onions, finely chopped
1/8 teaspoon cayenne pepper
butter, at room temperature
5 ounces sun-dried tomatoes packed in oil, drained
2 loaves miniature party rye rounds
3/4 cup parmesan cheese, grated

Instructions

Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly.
Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each canape with 1/4 of a sun-dried tomato. Freeze.
Bake, frozen, at 375ºF for 10 minutes. Serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Club Pasta Salad

Ingredients

1 Box Betty Crocker Suddenly Salad ranch & bacon pasta
1/2 Cup Mayonnaise
1-1/2 Cups Boneless chicken Cut up & cooked
1/2 Cup Cherry tomatoes Cut into forths
2 ounce Cheddar cheese Cut into strips 1/2 cup
2 Cups Lettuce Bite size pieces

Instructions

1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes. Stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In a large bowl, stir together seasoning mix ( from salad mix ) and mayonnaise. Stir with pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers ( if desired, moisten with a few tsp. milk before serving )

Thu, 16 Jul 2026 00:00:00 GMT

Cheeseburger Casserole (Homemade Hamburger Helper)

Ingredients

1 tbsp olive oil
2 garlic cloves (, minced)
1 onion, chopped
1 small carrot * (, chopped (optional))
1 celery stalk * (, chopped (optional))
500 g/ 1 lb ground beef (mince) (, preferably lean)
12 oz / 340g dried macaroni (, uncooked)
1/2 cup frozen corn * (, optional)
2 cups chicken broth/stock, low sodium
1 tbsp hot sauce or Sriracha sauce (, adjust to taste)
1 tsp American chili powder ((Note 1))
1 tsp dried oregano
1 tsp garlic powder (, or sub onion powder)
800 g / 28 oz crushed tomato
2 tbsp tomato paste
1 1/4 tsp salt
1/2 tsp black pepper
1.5 - 2 cups (150 - 200g) cheddar or tasty cheese, shredded ((Note 3))
1 cup (100g) mozzarella cheese (, for topping)
1 green onion (, sliced)

Instructions

Heat oil in a dutch oven or large deep skillet over medium high heat.
Add onion and garlic, cook 1 minute.
Add celery and carrot, cook 3 minutes until soft.
Increase heat to high and add beef. Cook, breaking it up as you go, until no longer pink - 3 minutes.
Add remaining ingredients EXCEPT cheese. Stir to combine, add macaroni, then turn down to medium or medium low so it's simmering gently.
Cover, cook 8 minutes. Pasta should be just about cooked, and still nice and saucy.
Add cheddar cheese, stir. Top with mozzarella cheese.
Cover with lid, cook for a further 2 minutes.
Remove from stove. The pasta should now be cooked - tender but firm, not mushy, slick with sauce, not dried out.
Serve immediately, garnished with green onions, if using.

Thu, 16 Jul 2026 00:00:00 GMT

Prize Winning Chile Cheese Appetizers

Ingredients

1/2 cup butter, melted
10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1 (8 ounce) can green chilies or 1 cup fresh chile, chopped
1 pint cottage cheese (small curd)
1 lb monterey jack cheese, shredded
salsa, warmed (optional)

Instructions

In a 13 x 9 pan, melt butter.
Beat eggs lightly in a large bowl.
Add flour and baking powder; combine.
In another bowl, combine remaining ingredients, except salsa.
Combine cheese mixture to the flour; blend well.
Pour batter into pan and bake at 400°F for 14 minutes.
Reduce heat to 350°F and bake 35-40 minutes longer. Cut into appetizer size squares and serve warm with salsa (May also be served as a light lunch).

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Ball

Ingredients

2 8 ounce pkgs Cream cheese
2 Cups Shredded sharp cheddar cheese
1 tablespoon Pimiento Chopped
1 tablespoon Green pepper Chopped
1 tablespoon Onion Finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Lemon juice
Dash Cayenne pepper
Dash Salt
Pecans Finely chopped

Instructions

Combine softened cream cheese and cheddar cheese, mixing until we'll blended. Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well. Chill. Shape into ball; roll in nuts. Serve with crackers.

Thu, 16 Jul 2026 00:00:00 GMT

Venison Cheese Steaks

Ingredients

1 pack Venison Chip Steak
2 12" Hoagie Rolls or Italian Rolls
1 pack onions & peppers frozen or 1 fresh white onion
1 pinch Salt
1 pinch Pepper
1 pinch Garlic Powder
1/2 cup Marinara Sauce
Sprinkle Mozzarella cheese

Instructions

Cook Venison Chip Steak on a skillet and add the salt, pepper and garlic powder. Then bunch your desired amount into the shape that it will go into the hoagie roll. While it is cooking add sauce on top of the chip steak, then cover with cheese. Once the cheese is almost all melted, get a spatula and plop it into your hoagie roll. Be careful! It's hot.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Ravioli with Tomato Broth

Ingredients

; fresh pasta
salt and pepper to taste
3/4 c Ricotta cheese
8 Squares; (4 x 4 squares)
1/4 c Parmesan cheese
2 Garlic chopped
1/4 c Goat cheese

Instructions

MMMMM------------------------TOMATO BROTH----------------------------- 2 ts Olive oil 3 Cloves garlic; chopped 3 Shallots; chopped 1/2 c Red wine 1 1/2 c Strong chicken stock 4 Ripe tomatoes; seeded and -chopped 2 tb Minced sudried tomatoes 1/2 ts Cracked black pepper 1 tb Chopped basil 1/3 c Parmesan cheese For the raviolis, in a small bowl mix together ricotta cheese, parmesan cheese, goat cheese, and garlic and mix well. Season with salt and pepper and mix well. Lay 4 of the squares of pasta out on a board and moisten the edges well with water. Place about 1/4 cup of the cheese mixture in the middle of the pasta then top with a square of pasta and crimp the edge well. Set a side until ready to serve. For the tomato broth, heat a large saute pan with olive oil until very hot. Add garlic and shallots and saute until you can smell the aroma about 1 minute. Add red wine and reduce about 3 minutes until almost dry add chicken stock and tomatoes and over high heat reduce about 5 minutes. Add tomatoes, basil and pepper and simmer for about 2 minutes. Season with salt. Keep warm. To assemble, heat 2 quarts of salted water until boiling, add the raviolis and cook just until the water comes back to a boil about 2 to 3 minutes. Place the raviolis into a soup plate then pour the tomato broth over the raviolis. Serve hot and garnished with parmesan cheese. I know polenta cake kind of sounds strange but it has alight texture and the cornmeal gives it a bit of crunchiness. When you pour the syrup over the cake it keeps it moist. The best way to eat the cake is of course warm. Per serving: 244 Calories (kcal); 15g Total Fat; (57% calories from fat); 14g Protein; 11g Carbohydrate; 40mg Cholesterol; 312mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Thu, 16 Jul 2026 00:00:00 GMT

One-Pan Chicken Enchilada Pasta

Ingredients

2 tablespoons of olive oil
1/2 of medium yellow onion (diced)
2 cloves of garlic (minced)
1 pound of boneless skinless chicken breasts (diced into 1 inch pieces)
1/2 teaspoon of kosher salt and freshly ground pepper to taste
4 oz can of fire-roasted diced green chiles
1 19 oz can of green chile enchilada sauce (medium or mild)
1 14 oz can of low-sodium chicken broth
1/2 pound of dried (uncooked rotini pasta, about 2 1/2 cups)
1/4 cup of sour cream
2 cups of freshly shredded monterey jack cheese
fresh cilantro for garnish

Instructions

Sautee onions and garlic in olive oil until they start to soften.
Season chicken breasts with salt and pepper.
Add chicken to pan and cook until it starts to brown.
Add can of green chilies to pan and cook about another minute.
Add enchilada sauce, chicken broth, and pasta to the pan.
Bring mixture to a boil, then cover and reduce heat to low.
Let pan simmer, covered for 15-20 minutes until pasta is tender.
Remove pan from heat and stir in sour cream.
Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so.
Optional - Sprinkle with freshly chopped cilantro.

Thu, 16 Jul 2026 00:00:00 GMT

Gourmet Grilled Cheese Sandwiches

Ingredients

4 slices bread
1 tablespoon olive oil
4 slices provolone cheese
2 canned artichoke hearts, sliced
1 cup Baby Spinach
4 slices genoa salami
1/2 cup spaghetti sauce, for dipping
4 slices colby-monterey jack cheese
1/4 cup barbecue sauce
1/2 small red onion, thinly sliced
2 tablespoons sliced black olives
4 slices monterey jack pepper cheese
2 ounces canned diced green chiles, drained (or use fresh if available)
1 small tomatoes, thinly sliced
1/4 cup crumbled cooked turkey bacon

Instructions

Place slices of bread on a cutting board. Brush topsides with olive oil. Turn over one side of bread (so oiled side is facing down).
Top with desired fillings in the order listed.
Place remaining slices of bread on top (oiled-side-up)and cook on a preheated nonstick griddle for 2 to 3 minutes per side, or until golden brown and cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Picnic Pasta Salad -- One Dish Meal

Ingredients

1 lb macaroni, cooked and cooled (or other preferred pasta)
1 -2 cup diced ham (ham you cut from a real ham is leaner than lunch meat ham or other processed ham products)
1/2 lb diced swiss cheese or 1/2 lb diced provolone cheese
1/4 cup minced sweet onion (optional)
1 lb frozen green beans, cut in 1-inch pieces
4 -6 hard-cooked eggs, chopped
12 ounces marinated artichoke hearts, drained and chopped
1/4 cup cider vinegar
1/4 cup olive oil or 1/4 cup canola oil
1/4-1/2 cup mayonnaise
1/2 teaspoon italian seasoning
1 teaspoon prepared mustard (I prefer Heinz brown)
1/4 teaspoon celery seed

Instructions

Mix all salad ingredients together in a large bowl.
Whisk dressing ingredients together until smooth and well-blended.
Toss salad ingredients with dressing until well-blended.
Let sit, refrigerated, at least 4-6 hours, preferably overnight.
Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
Note: It is not necessary to thaw the frozen veggies if making it the night before.
Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.

Thu, 16 Jul 2026 00:00:00 GMT

Greek Style Lamb and Macaroni Casserole

Ingredients

600 g minced lamb
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 clove garlic, crushed
1 (415 g) can tomatoes, undrained,chopped
1/2 cup tomato sauce
1/2 cup water
1 chicken stock cube
dried herbs
1 1/2 cups macaroni
1 dash olive oil
1 1/2 cups grated tasty cheese (approximately)
1 tablespoon margarine
1 tablespoon plain flour
1 cup milk
1/2-1 cup grated tasty cheese

Instructions

Cook Macaroni in the usual way until not quite tender.
Drain and toss in a dash of olive oil.
Leave aside.
Saute the vegetables and garlic for three minutes.
Add mince and brown.
Add tomatoes and tomato sauce along with the water and crumbled stock cube and dried herbs.
Simmer for 30 minutes or until liquid is reduced.
Place half of the macaroni into the bottom of a deep casserole dish.
Sprinkle over some grated cheese.
Now layer half the meat/veg mix over macaroni, followed by remaining noodles, more cheese, then remaining meat/veg mix.
Spoon the cheese sauce over the top and sprinkle with more cheese.
Bake 220 deg celsius 20- 25 minutes.
To make cheese sauce: Melt the margarine.
Stir in flour.
Blend in milk.
Cook for three minutes stirring often.
Stir in grated cheese til melted.

Thu, 16 Jul 2026 00:00:00 GMT

Charleston Cheese Dip

Ingredients

1/2 C Mayonnaise
8 oz cream cheese softened
1 C sharp cheddar cheese grated
2 green onions finely chopped
dash cayenne pepper
8 Ritz crackers crushed
8 slices bacon cooked and crumbled

Instructions

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.
Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.
Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

Thu, 16 Jul 2026 00:00:00 GMT

The $2 Philly Cheesesteak | But Cheaper

Ingredients

1 cup (240ml) whole milk, 95F
2.5 teaspoons (8g) instant yeast
2.5 tablespoons (33g) granulated sugar
3 cups (450g) of all-purpose flour
1 teaspoon (3g) fine sea salt
2 whole eggs
1/4 cup (58g) unsalted butter, softened
Untoasted sesame seeds for topping
2lbs (907g) chuck steak ¼” thick slices
Vegetable oil
1 sweet onion, diced
Salt and pepper to taste
8 slices of provolone cheese
8 slices of white American cheese
1/2 (110g) cup mayo for spreading
Hot sauce to serve

Instructions

Pre-heat your oven to 375F and the two baking sheets with parchment paper.
Whisk yeast and sugar into your milk, allow to sit for 5 min. To the bowl of a stand mixer add flour and salt, mix till combined. Fix your bowl to your stand mixer fitted with a dough hook. Begin mixing on low and add yeast mixture along with eggs. Mix for 3 minutes or till you get a moderately smooth dough. Add butter and mix till smooth, 2 - 3 minutes. Cover with plastic wrap.
Form dough into a ball and rise at room temperature for 1 hour or till doubled.
Punch dough down and divide into 6 even pieces about 145g each. Roll those into light balls, cover with a damp towel for 10 minutes.
Roll balls into 7’ logs and place onto your baking sheets, sprinkle each loaf with sesame seeds and optionally score the tops of the logs lengthwise in straight line. Bake in the oven for 15 - 17 minutes.
Cool bread on a wire rack until room temperature. Store leftover bread wrapping them individually in plastic wrap.
Place chuck steak in the freezer for 25 min. Next, slice your meat against the grain, no more than ¼”.
Slice your hoagie in half, leaving the back part attached; spread mayo on both sides. (Optionally toast your hoagies if they are not fresh).
Add enough oil to coat the bottom of a cast iron skillet or a flat top, heat over medium heat: once hot, add onion, and season with salt. Cook the onion until it begins to brown on the edges and soften.
Move your onions to the side of the pan or remove them if there is no more space on the skillet. Next, add your steak; sear for 2 minutes by pressing on the heating surface or until it starts browning (Do it in batches if the skillet is not big enough until 2 pounds get cooked). Next, flip the meat, and using a wooden spatula, repeat on the other side, then mix with the onions.
Cut your meat into smaller pieces using a wooden spatula. Gather ⅙ of your meat similar to the shape of the hoagie; add one slice of white American cheese and one slice of provolone on top of your meat. Melt the cheese with a kitchen torch or transfer to a baking sheet and place it under the broiler until the cheese melts.
Once the cheese has melted, pick that up with a spatula, load up your sandwich, and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Cheese with Corn and Calabrian Chile

Ingredients

1 cup fresh corn kernels
3 ounces English-style cheddar cheese (such as Keen’s), shredded (about 3/4 cup)
1/2 cup mayonnaise
1 ounce caciocavallo cheese or provolone cheese, shredded (about 1/4 cup)
1/4 cup finely chopped shallot
1/4 cup finely chopped scallions
1 medium-size jarred Calabrian chile, stemmed and finely chopped (about 2 teaspoons)
1 teaspoon kosher salt
1/2 teaspoon finely chopped garlic
6 tablespoons unsalted butter (3 ounces), softened
12 (1/3-inch-thick) sourdough bread slices

Instructions

Heat a large cast-iron skillet over medium-high until smoking. Add corn kernels, and cook, stirring occasionally, until tender and charred in spots, about 3 minutes. Transfer corn to a large bowl, and let cool 10 minutes. Wipe out skillet, and set aside.
Add cheddar, mayonnaise, caciocavallo, shallot, scallions, chile, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice. Place 6 bread slices, buttered sides down, on a piece of parchment paper, and top evenly with cheese mixture (about 1/3 cup each); spread cheese mixture in an even layer. Top with remaining bread slices, buttered sides up.
Heat cast-iron skillet over medium. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Cheese Ravioli

Ingredients

2 cups (240g) King Arthur Unbleached All-Purpose Flour plus more for sprinkling
1/2 teaspoon table salt
3 large eggs at room temperature
2 cups (454g) ricotta cheese
1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
4 tablespoons (12g) fresh herbs finely chopped*
1/2 cup plus 1 tablespoon (56g) Parmesan cheese grated
1/2 cup plus 1 tablespoon (56g) pecorino Romano grated
1/4 teaspoon pepper
1/4 teaspoon table salt
1/8 teaspoon nutmeg

Instructions

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Add the flour and salt to the bowl of a food processor and mix for 15 seconds to combine. , In a small separate bowl or liquid measuring cup, crack the eggs. With the food processor running, add the eggs one at a time, allowing each one to incorporate fully before adding the next. Once the last egg is in, continue processing until the mixture comes together in a large clump with just a few loose bits. , Transfer the dough to a clean work surface. Knead by hand for about 2 minutes to incorporate any loose bits and form a smooth dough. Form the dough into a disk about 1" thick and wrap tightly with plastic or your favorite reusable wrap. Let the dough rest for at least 30 minutes at room temperature, or up to overnight in the refrigerator. (If the dough is refrigerated, it will need to come to room temperature for at least 30 minutes before moving on to the next step.) Meanwhile, make the filling. , To make the filling: In a medium bowl, combine all the filling ingredients. Cover and set aside at room temperature. , To assemble the ravioli: Line a baking sheet with parchment and sprinkle lightly with flour. Divide the dough into 2 equal pieces (about 190g each). Return 1 piece to the plastic wrap to prevent it from drying out while working with the remaining piece. , Roll the dough through a pasta machine on the largest setting once. Fold the dough in thirds like a letter (this helps it become a rectangular shape initially) before rolling it a second time on the largest setting. , Adjust the pasta machine to the next increment and pass the dough through. Continue adjusting the setting and rolling the dough through the machine until you’ve used setting #8 on a standard pasta roller (0.6 mm thick). , Dust the work surface with flour to prevent sticking. Use a bench knife to trim the sheet of pasta so that it measures 4 3/4" wide and has clean edges. Save the trimmed dough pieces to incorporate into the reserved dough later. , Starting on the left-hand side, portion 1 tablespoon of filling 1/2" from the left edge and 1/2" from the bottom edge of the pasta sheet. (The top half will eventually be folded horizontally over the bottom half of the pasta sheet so the mounds of filling should be in the bottom half of the dough.) Continue adding 1-tablespoon portions of the filling at 1" intervals down the length of the pasta sheet until you’ve reached the end of the pasta sheet on the right side; you’ll be able to fit about 14 to 15 portions of filling on one pasta sheet. (Be sure to leave at least a 1/2" of pasta uncovered with filling after the last mound of filling; trim and save any excess dough, if necessary.) , Brush a thin layer of cool tap water on the pasta sheet along the 1/2" bottom edge and on either side of each of the scooped filling mounds. , Fold the top of the pasta sheet over to cover the filling mounds, matching the top edge with the bottom edge. Starting in the center of the pasta sheet and moving outward in both directions, press out any air pockets between the filling mounds and lightly seal the pasta to encase the filling. , Use a fluted pastry wheel or knife to trim the bottom edge and ends of the pasta sheet; then slice between the filling mounds to create individual ravioli. Move the pieces to the prepared baking sheet and cover with plastic wrap and then a kitchen towel. , Repeat with the remaining dough (incorporate accumulated trim from the first round) and filling. , To cook the pasta right away, bring a large pot of heavily salted water to a boil. Add a portion of ravioli to the water, ensuring they can all cook without overlapping. Boil for 6 to 8 minutes, flipping individual ravioli every couple of minutes to promote even cooking. Drain the ravioli and serve immediately with your sauce of choice. , Storage information: Freeze uncooked ravioli on the flour-lined baking sheet until solid; then transfer to a zip-top bag. Store in the freezer for up to 2 weeks and boil directly from frozen. Frozen ravioli may require a couple extra minutes of cooking time. Leftover cooked pasta can be stored in the refrigerator with sauce, covered, for up to 2 days.

Thu, 16 Jul 2026 00:00:00 GMT

Four-Cheese Macaroni With Curry Crunch

Ingredients

3 tablespoons butter
1 cup finely diced onion
1 large garlic clove, minced
1 tablespoon curry powder
4 cups fresh breadcrumbs (TIP below)
3 cups macaroni or 3 cups penne
1/2 cup mild creamy chevre cheese, crumbled
1 cup shredded cheddar cheese
1 cup shredded provolone cheese
1 cup shredded friulano cheese or 1 cup gouda cheese
1/2 cup all-purpose flour
1 1/2 teaspoons salt
4 cups whole milk or 4 cups 2% low-fat milk
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon fresh ground black pepper
4 -5 green onions, thinly sliced

Instructions

Heat butter in a large frying pan over medium heat until bubbly. Add onion; cook 2 minutes. Stir in garlic and curry; cook 1 to 2 minutes, stirring frequently, or until fragrant. Remove from heat. Stir in bread crumbs; set aside.
Cook pasta in boiling salted water according to package directions for al dente. Drain, rinse under cold water and drain again. Set aside.
Preheat oven to 400°F (200°C).
Toss cheeses together with flour and salt. Set aside. Heat milk with thyme and bay leaf in a large saucepan over medium heat. When just starting to bubble, stir in cheese mixture by handfuls. Heat, stirring frequently, for 8 to 10 minutes until sauce is just starting to bubble and is thickened. Remove bay leaf and thyme stem; stir in black pepper and green onions. Stir in pasta until coated.
Turn mixture into a 4 qt baking dish which has been coated with cooking spray for easy cleanup. Smooth top and evenly sprinkle with curry crumbs.
Bake 20 to 25 minutes or until a knife inserted into the centre feels hot when removed. If crumbs are getting too brown, lay a piece of foil loosely overtop. Serve with sugar snap or snow peas and warm chapati or whole wheat pita. (Any remainder can be covered and refrigerated for up to 2 days. Reheat, loosely covered, in microwave on half power until hot.).

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable Lasagna

Ingredients

10 oz. weight lasagna noodles
2 tbsp. olive oil
1 whole medium onion
4 cloves garlic
1 whole red bell pepper, diced
24 oz. weight white mushrooms, chopped
4 whole squash (yellow or zucchini), diced
1 can (28-ounce) whole tomatoes
1/2 c. white wine
1/4 c. fresh parsley, chopped (more to taste)
1/2 tsp. kosher salt (more to taste)
Freshly ground black pepper
1/2 tsp. red pepper flakes
30 oz. weight ricotta cheese
2 whole eggs
1/2 c. grated Parmesan
1/4 tsp. kosher salt
1 lb. thinly sliced mozzarella cheese
Extra Parmesan cheese, for sprinkling

Instructions

Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.

Thu, 16 Jul 2026 00:00:00 GMT

“Noocho” Cheese Dip Recipe by Tasty

Ingredients

2 large potatoes, peeled, cut into 1 inch (2 1/2 cm) chunks and boiled
2 large carrots, peeled, cut into 1 inch (2 1/2 cm) chunks and boiled
⅓ cup olive oil
⅓ cup water
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
½ cup nutritional yeast

Instructions

In a blender or food processor, add boiled potatoes, carrots, olive oil, water, lemon juice, salt, pepper, garlic powder, and nutritional yeast. Blend until smooth, adding more liquid as necessary to reach desired consistency.
Serve immediately with chips or raw veggies.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Potato Cheese Casserole

Ingredients

6 large red potatoes, peeled and cut into 3/4 inch cubes
2 cups cubed mozzarella cheese
1 (15 ounce) carton ricotta cheese
1 cup grated romano cheese or 1 cup parmesan cheese
1 cup sour cream
2 green onions, finely chopped (can use more)
3 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 tablespoon minced fresh garlic (or to taste)
salt and pepper (I use seasoned salt for this)
1 1/2 cups swiss cheese, shredded and divided
1 cup shredded cheddar cheese (or to taste)
1/4 teaspoon paprika

Instructions

Preheat oven to 350 degrees F.
Butter a 13 x 9-inch casserole dish.
Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
Fold in the potatoes.
Spoon into greased baking dish.
Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
Top with cheddar and remaining Swiss; sprinkle with paprika.
Let stand 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Meatless Meals for the Nine Days with a Global Twist | The Nosher

Ingredients

1-2 cups cooked rice (preferably jasmine or basmati brown)
1 small can crushed pineapple
¼ cup soy sauce
1 Tbsp ketchup
1 Tbsp brown sugar
1 tsp sesame oil
1 cube frozen chopped garlic or 2 tsp fresh chopped garlic
1 tsp corn starch dissolved in 1 Tbsp cold water to form a slurry.
1 tsp canola oil

Instructions

Strain the pineapple from the juice set aside.
Heat the canola oil in a skillet on medium heat. Saute garlic until fragrant and translucent, about 2 minutes. Add the strained pineapple juice, soy sauce, ketchup, brown sugar and sesame oil and bring to a gentle boil to reduce slightly.
Add the corn starch slurry and stir until mixture thickens. Add in crushed pineapple and pour over rice, tossing to combine thoroughly.

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Ball

Ingredients

3 oz Roquefort cheese up to 5
8 oz Cream cheese
1 tb pimiento Chopped
1 tb Green Pepper Chopped
1/4 ts Garlic salt

Instructions

Blend cheeses; stir in garlic salt, pimiento and green pepper. Chill until firm. Shape into a ball. Roll in toasted walnuts. Chill until serving time. Serve with crackers. Makes one 3-inch ball. Posted to brand-name-recipes by Beach Princess on Jan 23, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Spaghetti with Sweet Corn, Tomatoes, and Goat Cheese

Ingredients

8 ounces spaghetti
2 tablespoons butter or oil
4 scallions chopped
2 cups corn kernels
1 cup red bell pepper diced
1 medium jalapeno pepper seeded and finally chopped
3 medium tomatoes diced
1/4 cup water or stock
2 ounces goat cheese crumbled
1 large lemon

Instructions

1. Cook the pasta according to the package instructions.
2. Heat the butter in a large skillet over medium heat. Add the scallions, corn, red bell pepper, and jalapeno. Cook 3 minutes; add the tomatoes, cilantro, and 1/4 cup water. Season with salt and pepper.
3. Add the pasta, Sprinkle in the crumbled cheese and toss to distribute. Divide into 4 portions and garnish with additional chopped cilantro and lemon wedges.

Thu, 16 Jul 2026 00:00:00 GMT

Chokes And Cheese Dip Recipe

Ingredients

1 Cup Mayonnaise
1 can diced green chiles
1 can artichoke hearts (5-7 count, drained) cut into bite sized pieces
1 Cup Kraft three cheese blend (in shaker) can use parm (reserve 4 tbsp)
1/4-1/2 Cup sour cream
1/4 tsp chopped/minced garlic (more if you like)
1/2 tsp horseradish
salt and pepper to taste

Instructions

Mix together in an oven/microwave safe container (can use a round loaf of bread that has been cored with room for the filling).
Microwave for 5 minutes.
Top with remaining cheese.
Bake in a 300oF oven until top is brown.

Thu, 16 Jul 2026 00:00:00 GMT

Dad's Macaroni and Cheese

Ingredients

4 tablespoons unsalted butter, plus
extra unsalted butter, for the skillet
1 large yellow onion, cut into 1/8 inch dice
1 tablespoon minced garlic
3 tablespoons flour
4 cups whole milk
1 teaspoon paprika
1/2 teaspoon nutmeg
2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup grated extra-sharp cheddar cheese
3/4 cup grated asiago cheese
3/4 cup grated dry monterey jack cheese or 3/4 cup parmesan cheese
1 lb elbow macaroni, cooked and drained
2 plum tomatoes, sliced
1/2 cup fresh breadcrumb
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives

Instructions

Preheat oven to 400*F.
Melt the butter in a large pot over medium heat.
Add the onion and garlic, and cook until they are softened, about 2 minutes.
Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes.
Gradually whisk in the milk.
Add the paprika, nutmeg, salt and pepper.
Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes.
Add the cheeses and stir until they are melted.
Add the macaroni and stir until the noodles are toroughly coated.
Remove from the heat.
Do not allow the macaroni to sit at this stage, as it will dry out.
Butter one 12 inch skillet.
Transfer the macaroni mixture to the skillet.
Top with the sliced tomatoes.
Sprinkle bread crumbs on top.
Bake until the cheese is bubbling and golden brown, about 30 minutes.
Garnish with the chopped herbs.

Thu, 16 Jul 2026 00:00:00 GMT

Chile Relleno Casserole

Ingredients

4 (7 ounce) cans whole green chiles, (drained)
8 ounces Monterey jack cheese, (shredded)
8 ounces cheddar cheese, (shredded)
5 large eggs
1 1/4 cups whole milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon baking powder
1 cup enchilada sauce, (warmed)
1 cup sour cream
1 cup cilantro (roughly chopped)
1/2 cup green onions (thinly sliced)
2 medium tomatoes, (diced)

Instructions

Preheat the oven to 350°F. Spray a 9 X 13-inch baking dish with nonstick cooking spray.
Remove chiles from the can (4 cans), split in half lengthwise, remove seeds, and rinse. Lay on paper towels and pat to dry.
Add eggs (5), milk (1 1/4 cups), flour (1/4 cup), salt (1/4 teaspoon), pepper (1/4 teaspoon), and baking powder (1/2 teaspoon) to a medium bowl and beat until smooth.
Arrange a single layer of chiles in the prepared baking dish, cover the bottom completely. Sprinkle 1/3 of each cheese evenly over peppers. Repeat with two more layers. Pour egg mixture over chiles.
Bake, uncovered, 30-40 minutes, or until center is set. Let stand 10 minutes before cutting.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Pasta with Tomato Confit and Fresh Goat Cheese

Ingredients

1 cup extra-virgin olive oil, for poaching
3 plum tomatoes—peeled, quartered and seeded
2 thyme sprigs
1 bay leaf
2 garlic cloves, minced
2 tablespoons unsalted butter
1 small onion, coarsely chopped
Kosher salt
1/2 pound ditalini or other small-cut pasta (1 1/2 cups)
3 1/2 cups chicken stock or low-sodium broth
1/2 cup soft fresh goat cheese (4 ounces)
1/2 cup tightly packed freshly grated Parmigiano-Reggiano (2 1/2 ounces), plus more for serving
Freshly ground pepper
2 tablespoons snipped chives
2 tablespoons finely shredded basil leaves

Instructions

In a medium saucepan, combine the olive oil with the tomatoes, thyme, bay leaf and half of the garlic and bring to a simmer. Cook over low heat until the tomatoes are very tender, about 15 minutes. Discard the thyme and bay leaf. Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them; reserve the olive oil for another use.
In a large saucepan, melt the butter. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add the pasta and cook, stirring, until golden in spots, about 2 minutes. Add the remaining garlic; cook for 1 minute.
Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.
Stir the tomatoes into the pasta. Off the heat, add the goat cheese and Parmigiano-Reggiano and stir until melted. Season with salt and pepper, stir in the chives and basil and serve right away, passing additional Parmigiano-Reggiano at the table.

Thu, 16 Jul 2026 00:00:00 GMT

Three-Cheese Pasta Bake

Ingredients

1 (16-ounce) package ziti
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese

Instructions

Prepare ziti according to package directions; drain and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.
Note: For testing purposes only, we used Buitoni Refrigerated Alfredo Sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Macaroni and Cheese with Vegetables

Ingredients

1/2 ts Black pepper
1/4 ts Dried basil leaves
1/3 c Grated Parmesan cheese
1 c Chopped cauliflower
2 Scallions - sliced
3 tb All purpose flour
2 c Skim or low-fat milk
1 c Chopped carrots
2/3 c Whole-grain bread crumbs
1/4 c Chopped fresh parsley
4 c Elbow macaroni, cooked
1 c Chopped broccoli
1/4 ts Dried thyme leaves
1 c Non-fat or low-fat cottage
1 c Grated part skim mozzarella
3 tb Mild light-flavored olive

Instructions

OVEN: 350 Place 1- inch of water in the bottom of a steamer pot and bring to a boil. Place broccoli, carrots and cauliflower in a colander or steamer basket over the boiling water and steam, covered, for 4-6 minutes or until vegetables are just tender. Run cold water over vegetables, drain and set aside. Lightly oil a 2 1/2-quart baking dish. Heat olive oil in heavy medium saucepan over medium heat. Saute scallions for 2 minutes. Add flour to saucepan and cook for several minutes, stirring constantly. Add milk slowly and continue to stir. Add parsley, pepper, basil, thyme and cottage cheese. Cook until sauce thickens. Combine cooked macaroni, steamed vegetables and cheese sauce in a large bowl. Pour into baking dish. Top with mozzarella and Parmesan cheeses and bread crumbs. Bake for 20 minutes or until heated through. Recipe by: LSS Files Posted to JEWISH-FOOD digest V97 #209 by Linda Shapiro on Jul 4, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Sun-Dried Tomato Butter Salmon and Broccolini Is Your New Go-To Easy Dinner

Ingredients

1 lb Broccolini, trimmed, thick stalks halved lengthwise
1 1/2 Tbsp olive oil
3/4 tsp kosher salt, divided
3 Tbsp unsalted butter, softened
2 Tbsp drained and finely chopped sun-dried tomatoes
1/2 tsp dried I talian seasoning
1 clove garlic, grated on a Microplane (1/2 tsp)
4 6- oz skin-on salmon fillets
2/3 cup grated P armesan cheese (about 1 oz.)
Lemon wedges, for serving

Instructions

Preheat oven to 425°F. Toss together Broccolini, oil, and 1/2 teaspoon salt on a large-rimmed baking sheet lined with parchment paper. Bake for 7 minutes.
Meanwhile, stir together butter, tomatoes, Italian seasoning, garlic, and remaining 1/4 teaspoon salt in a small bowl. Spread butter mixture over flesh side of salmon.
Remove baking sheet from oven. Push Broccolini to outer edges; arrange salmon, skin side down, in center of baking sheet, spacing apart evenly. Roast until salmon is just opaque in center, 10 to 14 minutes.
Transfer salmon to plates. On baking sheet, toss Broccolini with cheese and squeeze a lemon wedge over top. Serve with salmon and more lemon wedges.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese and Vegetable Lasagne

Ingredients

1 ts Dried basil
1/4 c fresh green onion Chopped
1/4 c Parmesan cheese
2 Garlic
Black Pepper freshly ground
1 1/2 c zucchini Chopped
2 c Mushrooms sliced
1 Large onion chopped
1/4 c Chopped fresh parsley
1 Egg
2 tb Vegetable oil
2 c Mozzarella (1/2 lb) shredded
2 26-oz cans tomato sauce
1 c cheddar (1/4 lb) shredded
1/2 ts Dried Oregano
1 1-lb pkg lasagne noodles
2 c Ricotta Cheese (1 lb)

Instructions

Combine ricotta cheese, with parsley, green onion, parmesan and egg. In saucepan, saute garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes. Cook 16 lasagne noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again. To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inche baking dish. Lay a flat layer of 4 lasagne noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagne noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese. Bake at 350 degrees F for 45 minutes or until sauce bubbles. Makes 8 servings.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Balls With A Tomato Inside

Ingredients

Favorite cheese
Cherry tomatoes
Bread crumbs
Mayonnaise to taste
Garlic to taste

Instructions

Finely grate the cheese, add crushed garlic and mayonnaise, mix well. Measure out a teaspoon portion of the mixture, form into a patty, put a cherry tomato in the center, pinch edges together and roll into a ball
around the tomato (better to do it with slightly dampened hands). Repeat with the remaining ingredients. Roll balls in bread crumbs. Can be served immediately or refrigerated for 1-2 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Philly Cheesesteak Bread

Ingredients

3 tablespoons unsalted butter (divided)
1 pound Ribeye steak (finely sliced)
salt and pepper (to taste)
½ cup red bell pepper (thinly sliced)
½ cup green bell pepper (thinly sliced)
1 medium yellow onion (thinly sliced)
1 cup sliced mushrooms
1 Tablespoon Worcestershire sauce
1 large Italian bread loaf (sliced in half lengthwise)
¼ cup mayonnaise
12 slices provolone cheese

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
In a large skillet over medium high heat, melt 1 tablespoon of butter. Season the sliced steak with salt and pepper and add to the skillet. Brown until the meat is fully cooked through. Remove from the pan and set aside.
Add the remaining butter to the pan, melting, and then add the sliced bell peppers, onions and mushrooms. Season the vegetables with salt, pepper and worcestershire sauce and saute until softened. Remove the pan from the heat.
Cut the loaf of bread lengthwise and lay it on the prepared baking sheet. Spread the mayo evenly across both sides.
Lay 6 slices of cheese over the bread.
Evenly divide the steak and sauteed vegetables across the bread.
Top with remaining the cheese.
Bake for 12-15 minutes, or until the cheese is melted.
Slice and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Chile Appetizer

Ingredients

1/2 cup butter melted
1/2 cup flour
1 tablespoon baking powder
1 lb. grated jack cheese
1 1/2 can (8oz) Ortega diced chile
1 pint cottage cheese
10 each eggs, beaten
1 pinch salt to taste
1 pinch garlic powder to taste

Instructions

PLACE MELTED BUTTER IN A 13x9x2 INCH PYREX. LIGHTLY BEAT EGGS IN A LARGE BOWL. ADD FLOUR, BAKING POWDER, SALT, AND GARLIC POWDER TO LIGHTLY BEATEN EGGS. BLEND WELL WITH A SPOON AND POUR IN THE MELTED BUTTER. ADD CHILES, COTTAGE CHEESE, AND JACK CHEESE AND MIX WELL UNTIL BLENDED. TURN THIS MIXTURE INTO THE PYREX AND BAKE @ 400 DEGREES FOR 15 MINUTES. REDUCE HEAT TO 350 AND BAKE FOR 35-40 MINUTES MORE. CUT INTO SMALL SQUARES AND SERVE HOT. TO FREEZE, CUT INTO OBLONG PIECES, WRAP IN FOIL, AND FREEZE. CUT INTO SQUARES JUST BEFORE FULLY DEFROSTED, HEAT, AND SERVE.

Thu, 16 Jul 2026 00:00:00 GMT

Lowfat Vegetarian Lasagna Alfredo

Ingredients

1 teaspoon garlic, minced
1 tablespoon olive oil
2 cups low-fat milk
1 cup fat-free chicken broth
4 tablespoons flour
1/4 teaspoon black pepper
1 dash nutmeg
1/4 teaspoon salt
1/4 cup parmesan cheese, grated
2 cups carrots, julienned
2 cups zucchini, julienned
8 ounces mushrooms, sliced
1/2 red bell pepper, chopped
1 onion, chopped
3/4 teaspoon italian seasoning
1 tablespoon olive oil
1 lb low fat cottage cheese
1 egg
1/4 cup parmesan cheese, grated
2 cups monterey jack pepper cheese, grated
1 (16 ounce) box oven-ready lasagna noodles
1 medium tomatoes, diced
1 pinch red pepper flakes (optional)

Instructions

To make the sauce, saute the garlic in 1 tablespoons olive oil for 1 minute. Mix together milk, flour, and chicken broth, simmer until thickened and bubbly. Add salt, pepper, and nutmeg. Add 1/4 Celsius parmesan and stir until melted.
Heat 1 tbsp olive oil in large saute pan and add carrots, squash, pepper, mushrooms, onion, and italian seasoning. Saute until vegetables are crisp-tender.
Pulse cottage cheese in food processor a few times until smoother but not too smooth, about the consistency of ricotta. Add egg and 1/4 Celsius parmesan and pulse a couple of times until blended.
Pour a small amount of sauce into the bottom of a 9x13 pan (enough to cover bottom). Press a layer of noodles into the sauce. Top with 1/3 of the cottage cheese mixture. Top with 1/3 of the vegetables and 1/3 of the pepper jack cheese. Repeat: sauce, noodles, cottage cheese, veg, and pepper jack two more times. Add one more layer of pasta on the top and pour the rest of the sauce over and top with chopped tomato. (Sprinkle on more parmesan if desired.).
Cover with foil and bake at 350 degrees for 50 minutes. Let sit for ten minutes before serving. Sprinkle with red pepper flakes if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks

Ingredients

2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
8 slices fresh mozzarella cheese (fresh is key for this)
2 large portabella mushrooms, thick sliced (4 slices per mushroom)
1/2 cup italian dried breadcrumbs
1/4 cup fresh basil, rough chopped
1/4 cup parmesan cheese
pepper
1/4 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
1/2 teaspoon italian seasoning
1 teaspoon minced garlic
1 pinch salt
1 pinch pepper

Instructions

Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours.
Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them.
Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice.
Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two.
Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY!

Thu, 16 Jul 2026 00:00:00 GMT

Layered Dinner

Ingredients

5 sl American cheese
1 1/2 c Egg whites
3 tb Freshly squeezed lemon juice
1 c All-purpose flour, or 1 1/4
1 1/2 ts Cream of tartar
1 1/4 c Granulated sugar, or 2 1/2
1 ts Vanilla extract
8 sl Cooked ham
1/4 c Mayonnaise
1 tb Butter or margarine, melted
1 ts Prepared mustard
1/3 c Seasoned croutons
16 oz Can cut green beans,
10 1/2 oz Cream of celery soup, can

Instructions

1. Place green beans in a 1 1/2-quart, heat-resistant, non- metallic casserole. Top with slices of meat. 2. In a small bowl, combine soup, mayonnaise and mustard. Blend together well. 3. Pour soup mixture over meat slices. 4. Top with cheese. 5. In a small, heat-resistant, non-metallic bowl, melt 1 tablespoon of butter in Microwave Oven 15 seconds. 6. Toss croutons in melted butter. 7. Sprink1e buttered croutons over cheese. 8. Heat, uncovered, in Microwave Oven 10 minutes. Let stand for 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Ball

Ingredients

16 oz cream cheese softened
2 cups sharp cheddar cheese shredded
1 tbl pimento chopped
1 tbl green pepper chopped
1 tbl onion finely chopped
2 tsp Worcestershire sauce
1 tsp lemon juice
1 dash cayene
1 dash salt

Instructions

Combine softened cream cheese & cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire, lemon juice and seasoning. Mix well. Shape into a ball.
Roll in chopped pecans, parsley or dried beef.

Thu, 16 Jul 2026 00:00:00 GMT

Charleston Cheese Dip

Ingredients

1/2 cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 cup shredded cheddar cheese (mild or sharp)
2 green onions, chopped
16 buttery crackers, such as Ritz, crumbled
bacon

Instructions

Mix first four ingredients together in a bowl.
Place in a greased quiche or small casserole dish.
Top with crumbled crackers.
Bake at 350°F for about 15 minutes.
Take out and sprinkle with crumbled bacon.
(I usually make this with the reduced fat cream cheese and cheddar cheese, it still tastes great. I also like to use the real bacon bits that are sold in the bag. You can find them where the salad toppings are. This is much easier and less greasy than fried).

Thu, 16 Jul 2026 00:00:00 GMT

Pizza Mac and Cheese

Ingredients

3 1/2 cups uncooked elbow macaroni (16 oz)
1 lb bulk mild or spicy pork sausage
1 large green bell pepper, chopped
1 large onion, chopped (1 cup)
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
2 cups milk
3/4 cup water
4 cups shredded white Cheddar cheese (16 oz)
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup grated Parmesan cheese
20 slices pepperoni (from 3-oz package)
Small fresh basil leaves, if desired

Instructions

Heat oven to 425°F. Spray 3-quart casserole with cooking spray. Cook and drain macaroni as directed on package. In 12-inch nonstick skillet, cook sausage over medium-high heat until no longer pink; drain. In same skillet, cook bell pepper and onion 5 minutes or until crisp-tender.
In 4-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and 1/2 teaspoon of the pepper flakes. Cook and stir until smooth. Gradually add milk and water, stirring constantly until thickened. Gradually add Cheddar cheese; stir until melted. Add macaroni, sausage and onion mixture; toss to coat. Spoon into casserole. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes or until bubbly. Top with Parmesan cheese, pepperoni and remaining 1 teaspoon pepper flakes. Bake 2 to 4 minutes longer, or until lightly browned. Garnish with basil.

Thu, 16 Jul 2026 00:00:00 GMT

General Cheese Sauce

Ingredients

2 tablespoons Unsalted butter
2 tablespoons All-purpose flour
1 cup Whole milk
1 1/2 cups Cheese (cheddar, monterey jack) shredded
1/4 teaspoon Garlic powder
Salt & black pepper to taste

Instructions

In saucepan, melt butter over low heat. Add flour to butter and whisk continuously for 1-2 minutes to create a roux. Gradually add milk while whisking constantly to eliminate lumps. Cook the mixture, stirring continuously until it starts to thicken, 3-5 minutes. Reduce heat to low and add cheese, a little at a time, stirring until the cheese melts and the sauce is smooth and creamy. Add garlic powder. Season with salt and pepper. If sauce become too thick, add a bit more milk and whisk until smooth.
Use sauce for macaroni & cheese, over vegetables or as a dipping sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Cheese Shortbread

Ingredients

1/4 lb Margarine (1 stick)
1/2 ts Worchestershire sauce (if
1/4 lb Sharp cheddar cheese;
1 ds Cayenne pepper
Pecan halves
1/4 ts Paprika
1 pn Garlic salt

Instructions

Combine all ingredients except pecans. Work with hands. Form small balls, place on ungreased cookie sheet, mash with fork. Put one pecan half on top of each. Bake at 325 for 25 minutes. Serve warm or cold. Make ahead and warm in slow oven or just serve cold. Posted to recipelu-digest Volume 01 Number 305 by RecipeLu on Nov 25, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Iceberg Wedge Blue Cheese Bacon & Tomato Salad

Ingredients

1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onions
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1 large tomatoes, chopped with seeds removed
8 ounces crumbed blue cheese
salt and pepper

Instructions

To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
Serve nice and cold, adding salt and pepper to taste.

Thu, 16 Jul 2026 00:00:00 GMT

Spinach Dip Hot Bread

Ingredients

0.25 cup plus 2 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
0.75 cup whole milk
0.75 cup heavy whipping cream
1.25 teaspoons kosher salt, divided
0.75 teaspoon ground white pepper, divided
1.5 cups chopped yellow onion (from 1 medium [10-ounce] onion)
1 (10-ounce) package fresh baby spinach (about 8 cups)
14 ounces pre-shredded Parmesan cheese (about 4 1/4 cups)
1 (24-ounce) sourdough boule
1 tablespoon chopped jarred Calabrian chiles
1.5 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1/3 cup)

Instructions

Preheat oven to 450°F. Melt 2 tablespoons of the butter in a small saucepan over medium. Add flour, whisking until fully incorporated, about 1 minute. Gradually drizzle in milk and cream, whisking constantly, until fully incorporated and no lumps remain. Bring to a boil over medium, whisking constantly; boil, undisturbed, for 1 minute. Reduce heat to low, and simmer, stirring occasionally, until thickened, about 20 minutes. Stir in 3/4 teaspoon of the salt and 1/4 teaspoon of the white pepper. Remove from heat.
While milk mixture simmers, melt remaining 1/4 cup butter in a large Dutch oven over medium. Stir in onion, and cook, stirring occasionally, until translucent, about 6 minutes. Add spinach, and cook, stirring often, until liquid has evaporated and pot is dry, about 4 minutes.
Pour milk mixture into spinach mixture in Dutch oven; stir to combine. Stir in Parmesan and remaining 1/2 teaspoon each salt and pepper. Remove from heat.
Cut sourdough boule crosswise into 5 (1-inch-thick) slices, cutting through bread almost completely but leaving bottom crust intact. Slice boule lengthwise down center so each slice is halved but bottom crust is intact. Place boule on a large rimmed baking sheet lined with parchment paper or aluminum foil. Spoon spinach-Parmesan mixture evenly between bread slices, and top evenly with Calabrian chiles. Sprinkle evenly with mozzarella.
Bake in preheated oven until top is browned and center is hot and gooey, 7 to 10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Goat Cheese Appetizer

Ingredients

1/4 c. olive oil
1 tbsp. finely grated Meyer lemon zest, plus 2 Tbsp juice
1/4 c. fresh flat-leaf parsley, chopped
2 tbsp. fresh dill, chopped
2 tbsp. chopped fresh chives
1 tbsp. pink peppercorns, roughly chopped
1 10-ounce log fresh goat cheese
Baguette, for serving
Vegetables (such as cucumbers, snap peas, radishes and endive), for serving

Instructions

In a bowl, whisk together oil and lemon juice. Transfer to a serving plate or platter.
In a second bowl, combine herbs, lemon zest and peppercorns; spread onto a cutting board.
Place the goat cheese log on top and roll to evenly coat the outside so you can no longer see the white of cheese. Place on top of oil mixture and serve with baguette and vegetables.

Thu, 16 Jul 2026 00:00:00 GMT

Thin-crust Garlic Alfredo Pizza With Chicken Recipe

Ingredients

1 cup warm water
1 tsp sugar
2 tsp salt
1 ½ tbsp olive oil
2 cup bread flour
1 cup whole wheat flour
¾ tsp instant dry yeast
½ cup half-and-half cream
1 cup fat free evaporated milk
¾ cup grated, authentic Parmesan cheese
½ tsp pepper
½ tsp garlic powder
3 cloves of garlic, minced
½ tbsp oregano
½ tbsp basil
1 tbsp cornstarch
1 tbsp cold water
1 boneless, skinless chicken breast, slivered
3 tbsp flour + 1 tbsp garlic powder, for dredging
1 tbsp olive oil
½ large sweet onion, sliced thinly
½ large tomato, sliced thinly
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese

Instructions

Heat a pizza stone in an oven to 475F.
Combine water, sugar, salt and oil in a small bowl.
Separately, mix together flours and yeast.
Add water mixture to the dry ingredients and stir well to form an elastic dough.
Let rest 10 minutes.
Spread flour lightly on a pizza peel and roll out dough until very thin (about 3/16 inch).
Shift bare crust to stone and bake 5-7 minutes. Remove crust to peel.
Heat cream and evaporated milk to a simmer.
Stir in Parmesan, pepper, garlic powder, garlic, oregano and basil.
Stir together cornstarch and cold water, mix into sauce.
Remove the mixture from the heat when it begins to thicken.
Dredge chicken pieces in flour and garlic powder mixture, lightly pan-fry in olive oil until browned all over.
Remove chicken and set aside.
Add onion to pan and cook gently until translucent.
Add tomatoes in one layer and cook 3-4 minutes, until wilted looking. Remove everything to the plate with the chicken and set aside.
Spread a thin layer of sauce onto the base and top with onions, tomatoes, chicken and cheeses.
Bake for 15 minutes at 475 degrees.

Thu, 16 Jul 2026 00:00:00 GMT

Pasta Salad (Good for Picnics)

Ingredients

1 cn Artichoke hearts
1 cn Broccoli Thinly sliced florets, (or asparagus)
1 Red bell pepper sliced into strips
Salt and pepper
2/3 c olive oil
3 Green onions sliced thinly
1 ts Mustard
1 pk Cheese tortellini
Basil
1 clove Garlic
Parmesan cheese
1/3 c Balsamic vinegar

Instructions

Recipe by: NORVELLE@uga.cc.uga.edu (Alisa Norvelle) From: kmeade@ids2.idsonline.com (The Meades) Date: Fri, 24 May 1996 12:13:11 -0400 Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makin (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini. Posted to Master Cook Recipes List, Digest #96

Thu, 16 Jul 2026 00:00:00 GMT

Cheese and Shells Salad

Ingredients

1 cup Small pasta shells
4 ounces Cheddar Cheese Cubed or shredded
1/2 cup Carrots shaved
1/2 Green pepper diced
1/3 cup Reduced fat Miracle Whip
2 tablespoons Milk
2 Tablespoons Honey Mustard dressing

Instructions

Cook pasta as directed. Drain; rinse in cold water.
Meanwhile, in medium bowl, mix remaining salad ingredients.
In small bowl, mix dressing ingredients until well blended.
Gently stir cooked pasta with salad ingredients with dressing; toss gently to coat.
Cover and refrigerate about 1 hour before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Greek Cornbread With Cheese - Bobota Me Tyri

Ingredients

1 1/4 cups Greek yogurt
1 cup grated kasseri cheese or 1 cup substitute gruyere cheese
1 cup grated kefalotyri or 1 cup substitute parmesan cheese
1/2 cup vegetable oil
2 eggs, lightly beaten
2 tablespoons lemon juice
1 1/2 cups cornmeal (fine)
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
4 ounces feta cheese, crumbled
6 tablespoons chilled butter, cut in 1/4 inch pieces

Instructions

Preheat the oven to 350°F
Traditionally, this is baked in a 12" round pan. You may use a 9"x13" pan.
Grease the sides and bottom of the pan and set aside.
Combine the wet ingredients (yogurt, Kasseri cheese, Kefalotyri cheese, oil, eggs, and lemon juice).
In another bowl, sift together the cornmeal with the flour, baking soda, baking powder, sugar, and salt.
Add the wet ingredients to the dry and mix until it is a soft, batter-like dough.
Spread the batter in the pan and smooth with the spatula.
Sprinkle with the Feta cheese and scatter the pieces of butter evenly over the top of the batter.
Bake for 40 minutes, or until it is a deep golden brown. If it gets too brown before the 40 minutes are up, cover with aluminum foil and continue baking.
Allow to cool 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Open-Face Philly Cheesesteak Sandwiches

Ingredients

2 teaspoons olive oil
1/2 pound top round steak cut into thin strips
1 green bell pepper thinly sliced
1 onion thinly sliced
2 garlic cloves chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1/4 teaspoon salt
4 slices whole-grain peasant bread
4 slicesslices Jarlsberg or swiss cheese

Instructions

1. preheat the broiler. spray a broiler rack with nonstick spray.
2. heat 2 teaspoon of the oil in a large nonstick skillet over medium heat. add the beef and cook, turning occasionally until browned, 3-4 minutes. transfer to a plate. add the remaining 1 teaspoon oil to the skillet. add the bell pepper, onion, and garlic and cook, stirring occasionally, until the vegetables are softened, 8 minutes. stir in the beef, worcestershire, hot sauce, and salt; cook until heated through, 2 minutes.
3. sppon 1/2 cup of the steak mixture onto each bread slice and top with the cheese. Place on the broiler rack and broil until the cheese is melted and bubbly, 1-2 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Macaroni Cheese with Chicken & BROCCOLI

Ingredients

1 tbsp olive oil
1 lb / 500g skinless chicken breast or thigh fillets (, cut into bite size pieces)
3 tbsp butter
2 garlic cloves (, minced)
1 small onion (, finely chopped)
4 tbsp plain flour
2 1/2 cups milk (, low fat)
1 cup water
1 tsp salt
Black pepper
2 cups macaroni / elbow pasta ((Note 1))
1 large head of broccoli (, broken into florets (or 1 1/2 smaller ones))
1 1/2 - 2 cups grated cheese ((cheddar, tasty or gruyere))
1/4 cup panko ((or ordinary breadcrumbs))
2 tbsp parmesan cheese

Instructions

Preheat oven to 180C/350F.
Heat oil in a deep heavy based skillet or dutch oven over high heat. Add chicken and cook until just cooked - it's fine if it's still raw inside. Remove chicken into a bowl. (Note 2)
Reduce heat to medium and melt butter. Add garlic and onion and saute for 5 minutes until onion is translucent. Add flour and cook for 1 minute.
Pour in half the milk and whisk it in so the flour butter mixture melts. It should thicken quite quickly - around 30 seconds. Pour the remaining milk in, whisking constantly, then add the water, salt and pepper.
Turn the heat up to medium high and cook, whisking occasionally, for around 3 to 5 minutes until you start seeing steam rising from the white sauce when you whisk it.
Add the macaroni and chicken, stir, then top with broccoli.
Place the lid on and bake for 20 minutes.
Remove from the oven, switch oven to broiler/grill on high.
Remove lid (Note 3), stir through cheese, then sprinkle over panko and parmesan. (Will still look bit watery at this stage).
Place pot under the broiler/grill for 5 minutes, or until top is golden.
Remove, then let it stand for 5 minutes before serving (sauce thickens quickly).

Thu, 16 Jul 2026 00:00:00 GMT

Tomato Soup and Grilled Cheese

Ingredients

2 tablespoons unsalted butter
1 cup chopped onion
2 tablespoons minced fresh tarragon (optional)
½ teaspoon sugar
1 garlic clove, chopped
1 (28-ounce) can Italian-style whole tomatoes, undrained
1 (28-ounce) can Italian-style whole tomatoes, drained
3 cups lower-sodium organic vegetable broth
3 tablespoons tomato paste
½ cup half-and-half
½ cup heavy cream
6 (1 3/4-ounce) slices country white bread
6 (3/4-ounce) slices American cheese
1 tablespoon unsalted butter, softened

Instructions

Melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion; cook 10 minutes, stirring occasionally. Add tarragon, if desired, sugar, and garlic; sauté 2 minutes. Add tomatoes, broth, and tomato paste. Increase heat to medium-high, and bring to a boil; partially cover, reduce heat to medium-low, and simmer 30 minutes.
Remove from heat; cool 5 minutes. Place half of soup mixture in blender; process until smooth. Return mixture to pan. Repeat procedure with remaining soup mixture.
Add half-and-half and heavy cream, stirring with a whisk over low heat. Set aside; keep warm.
While soup simmers, place 3 bread slices on a work surface; arrange 2 cheese slices on each of 3 bread slices. Top with remaining 3 bread slices. Spread softened butter on sides of sandwiches. Heat a large nonstick skillet over medium heat. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts. Cut each sandwich in half diagonally.
Ladle soup into bowls; serve with sandwiches.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Cheese Fondue

Ingredients

2 tb GREEN PEPPER,FINELY CHOPPED
1 tb Butter
1 1/4 c Dry white wine
4 c AMERICAN CHEESE,SHEDDED 16OZ
1 ts Prepared mustard
6 oz CREAM CHEESE WITH CHIVES
1 tb All-purpose flour
1 pk BREADSTICKS/FRENCH BREAD

Instructions

COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.

Thu, 16 Jul 2026 00:00:00 GMT

Party Cheese Ball

Ingredients

1 tb Onion finely chopped
2 8-oz pk Cream cheese Softened
1 ts Lemon juice
1 tb Green Pepper Chopped
1 tb pimento Chopped
1 ds Salt
2 ts Worcestershire Sauce
Pecans chopped
1 ds Ground red pepper
2 c Sharp Natural Cheddar Cheese shredded

Instructions

Combine cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Chill several hours. Shape into ball; roll in pecans. Serve with crackers. Makes approximately 2 cups. Source: Favorite Recipes: Philadelphia Brand Cream Cheese, page 6 Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER) On TUE, 2 MAY 1995 213523 GMT

Thu, 16 Jul 2026 00:00:00 GMT

Greek Macaroni and Cheese

Ingredients

1 lb macaroni
1/2 lb spinach, washed and stemmed
1 1/2 lbs crumbled feta cheese (about 6 cups)
2 1/2 cups whole milk
2 tablespoons fresh lemon juice
2/3 cup olive oil
1 teaspoon kosher salt
2 teaspoons fresh ground black pepper
3/4 teaspoon minced fresh rosemary
2 teaspoons minced fresh thyme
1 tablespoon finely chopped garlic
1/2 teaspoon red pepper flakes
1/2 cup pitted black olives, coarsely chopped (optional)
1/2 lb cherry tomatoes, halved
1/2 cup grated parmesan cheese
1/4 cup mixed chopped fresh herb (such as parsley, thyme, and rosemary)

Instructions

Preheat oven to 350°; bring 6 quarts of salted water to a boil; add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl.
To blanch the spinach: bring 4 quarts salted water to a simmer over med-high heat; have ready a large bowl of ice water and a slotted spoon; add spinach to simmering water (in three or 4 batches) and submerge it.
Let cook about 15 seconds, remove with the slotted spoon, and plunge into the ice water; let spinach cool completely, drain it, and squeeze out the excess water; if the leaves are large, chop them into bite-sized pieces; set aside.
In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper (blend in two batches, if needed); this will not be completely smooth; there will be very small chunks of cheese remaining.
Stir the cheese mixture into the cooked macaroni; then add the minced rosemary and thyme, garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach.
Transfer mixture to a 13x9 inch baking dish; sprinkle with parmesan cheese and the mixed herbs.
Bake on the middle shelf 25-30 minutes until the pasta is heated through and the top is slightly browned.

Thu, 16 Jul 2026 00:00:00 GMT

Salty Sweet Three Cheese Omelet

Ingredients

1/2 teaspoon extra virgin olive oil
1/2 tablespoon butter
1 tablespoon red onion, diced
1 tablespoon white onion, diced
1 leaf fresh basil, chopped
3 fresh garlic cloves, minced
1 tablespoon capers, chopped
6 whole capers
mixed salad green
1 dash fresh lemon juice
1/3 cup cheddar cheese, grated
2 tablespoons feta cheese
2 tablespoons parmesan cheese, shaved
3 eggs, beaten
salt and pepper
1 slice bacon
1 tablespoon dried cranberries

Instructions

Cook bacon and chop into bits. Set aside.
In a medium pan, heat the olive oil with a gentle heat. When oil is to temperature, add the onions. Sweat them until nearly translucent then add garlic, chopped capers, 50/50 salad mix and freshly chopped basil. Stir constantly until done.
Just before removing from heat, add the splash of lemon juice and saute for an additional 1 1/2-2 minutes before setting the pan aside, covering it with a lid to keep contents warm.
Coat a medium sized pan with the butter. Heat pan over medium heat until butter begins to froth. Add the egg mix and reduce heat to medium low. Sprinkle on half the cheese and cover.
When cheese is melted, spread filling over omelet. Add half of what's left of the cheddar, 1 tablespoon feta, 1 tablespoon shaved parmesan and half the bacon bits, fold it in half and slide it off the pan and onto the plate. Garnish with the remaining cheese, whole capers, dried cranberries and chopped bacon. Serve hot and, Enjoy!