Posts Tagged ‘cheddar cheese’

Shrimp, Bacon and Cheddar Cheese Grits

Photo courtesy of FoodNetwork.com Recipe has been modified in the way it is served. Ingredients are the same!

Photo courtesy of FoodNetwork.com Recipe has been modified in the way it is served, title changed to reflect ingredients. Serves about 4

Ingredients
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Directions
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add one serving size of the shrimp mixture to the middle of the grits. Serve immediately. You can mix it all together when you are ready to eat!

Beefy Macaroni Casserole for Pot Luck

 

beefmacncheese

Recipe and  Photo By Amy Wisniewski! Found this recipe over at Chow.com! The photo leaves a lot to be desired, but after reading the ingredients, I decided to log it for future use!

TIME/SERVINGS
Total Time: 1 hr 25 mins
Makes: 6 servings

INGREDIENTS
4 tablespoons unsalted butter (1/2 stick)
2 medium red bell peppers, cored, seeded, and cut into medium dice
1 medium yellow onion, medium dice
2 medium garlic cloves, finely chopped
1 tablespoon kosher salt, plus more as needed
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons tomato paste
1 pound lean ground beef
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1 (15-ounce) can crushed tomatoes (with juices)
1 cup low-sodium chicken broth or stock
3 cups shredded sharp cheddar cheese (about 8 ounces)

INSTRUCTIONS
Bring a large pot of heavily salted water to a boil over high heat. Heat the oven to 400°F and arrange a rack in the middle.
Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven. Add the bell peppers, onion, garlic, measured salt, oregano, paprika, and measured pepper and cook, stirring occasionally, until the vegetables are softened but not browned, about 7 to 10 minutes.
Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute. Add the ground beef, season with salt and pepper, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 5 minutes. Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually 1 or 2 minutes less than the package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water until no longer steaming; set aside.
Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. Add the milk, tomatoes and their juices, and broth or stock, stir to combine, and bring to a simmer.
Add the cooked pasta and 1 1/2 cups of the cheese and stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 1 minute. Taste and season with salt and pepper as needed.
Transfer to a 5-quart baking dish, sprinkle with the remaining 1 1/2 cups of cheese, and bake until bubbling and lightly browned on top, about 25 to 30 minutes. Transfer to a wire rack and let cool for 5 minutes before serving.

Cheeseburger Deep Fried Balls

Fried HOT Cheeseburger Balls!

Fried HOT Cheeseburger Balls! Photo By Carolyn Davidson Hicks

Ingredients:
1 cup of bisquick mixed with 1/3 water
Hot Sauce
1/2 lb hamburger
1 beaten egg
10 Cheddar Cheese in 1/4 inch cubes
1  tablespoon of celery salt
Oil
Salt and pepper

Directions:
Mix egg, breadcrumbs in hamburger. Roll out enough to put one cube of cheese in each ball. Bake at 325 for about 12 minutes. Allow to cool. Soak with hot sauce and place in freezer for 15 minutes for pre-frozen consistency.

After pre-frozen, dip in batter with toothpick in each meatball. Place meatball with toothpick and batter in hot oil that is at least 350. Deep fry until golden brown.

Cheddar Cheese Sauce

cheddarcheesesauce

Photo By Carolyn Davidson Hicks

Ingredients:

1 pint of heavy whipping cream

1/2 cup shredded cheddar

1/2 stick of butter

2 tablespoons of flour

1 teaspoon garlic powder

1 teaspoon onion  powder

Salt and Pepper to taste

 

Directions:

Place all ingredients in a sauce pan on very low heat stirring slowly until the sauce thickens. Poor over noodles, Asparagus, Potatoes, Broccoli, just about anything you would use Alfredo Sauce on!

Cheddar Cheese Biscuits

Homemade Cheddar Cheese Biscuits!

Homemade Cheddar Cheese Biscuits!

2 1/4 cups of Bisquick

2/3 cup of milk

1/2 stick of butter

1/2 cup cheddar cheese

Salt and Pepper to taste (optional)

Melt butter, mix butter, dough, cheddar cheese  and roll out on a flat flour coated surface. Cut each biscuit with a small biscuit cutter to shape. Place on a nonstick pan or spray Parkay on the pan.

Bake at about 350 degrees for 20 minutes or until golden brown!