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Posts Tagged ‘cheese’

Italian Mac N’ Cheese

Ingredients
8 oz. Galbani® Ricotta Cheese
4 oz. Galbani® Mozzarella Cheese, hand shredded
4 oz. Galbani® Provolone Cheese, hand shredded
1 Tbsp. flour
1 Tbsp. butter
2 cups heavy cream
1/2 cup hot capicola, diced
1 cup frozen peas
1/2 tsp. red pepper flakes, crushed
1/2 tsp. Italian seasoning
Salt and white pepper, to taste
1 lb. spiral pasta, cook as directed
1/4 cup Italian bread crumbs
1/4 cup Romano cheese, grated

Directions
In a sauce pan on the stove, whisk butter and flour over medium heat.

As it gets thicker, add heavy cream and bring to a slow boil.

Continue to whisk, add cheeses and blend until creamy.

Add peas and capicola and reduce heat to simmer.

Add red pepper flakes, Italian seasonings, salt, and pepper.

Turn off heat. Bring a pot of water to a boil and cook pasta according to the directions on the package.

Drain water and add pasta to the sauce.

In a separate saute pan add bread crumbs. Stir over a medium heat to toast.

Transfer mac n? cheese to a large bowl and finish with grated cheese and toasted bread crumbs. Yield: 8 servings

Recipe found here: Italian Mac N’ Cheese

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Wisconsin Cheese Soup

2 (14-ounce) cans (3 1/2 cups)chicken broth
1/2 cup chopped carrot
1 small (1/2 cup)onion, chopped
1 rib (1/2 cup)celery, chopped
1/2 cup beer or milk
20 (3/4-ounce) slices Land O Lakes® Deli American, chopped
4 drops hot pepper sauce
1/3 cups all-purpose flour

Directions
Place 1 cup chicken broth, carrot, onion and celery in 4-quart saucepan. Cook over medium-high heat 8-10 minutes or until onion is softened.

Add 2 cups chicken broth, milk, cheese, and hot pepper sauce. Reduce heat to medium; cook 5-8 minutes or until cheese is melted.

Place flour into bowl; stir in remaining chicken broth. Stir flour mixture into soup. Cook, stirring constantly, 1-2 minutes or until soup is slightly thickened. 4 servings

Recipe found here: Wisconsin Cheese Soup

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Cheesy Southwest Chicken Stuffed Red Peppers

Ingredients
1 cup Old El Paso™ Thick ‘n Chunky medium salsa (from 16-oz jar)
5 large red bell peppers
2 tablespoons olive oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped
1 serrano chile, seeded and chopped
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
3/4 cup uncooked instant white rice
1 1/4 cups shredded cooked chicken
1 1/4 cups shredded Cheddar cheese (5 oz)
1/2 cup crushed tortilla chips
Sour cream, if desired

1 Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.

2 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.

3 In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.

4 Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.

5 Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

Recipe found here: Cheesy Southwest Chicken Stuffed Red Peppers

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Slow Cooker Mac and Cheese with Canadian Bacon

Ingredients
1 (14 oz) box rotini pasta, uncooked
1 1/2 cups skim milk
1 (12 oz) can evaporated milk
10-12 ounces shredded mozzarella cheese
8 ounces Velveeta cheese, cubed
4 ounces butter, cubed
1 (6 oz) package Jones Dairy Farm Canadian Bacon, chopped
1 cup green pepper, chopped
Salt and pepper to taste
Green onion, for garnish
Parsley, for garnish

Directions
Place uncooked pasta, milks, butter, velveeta, and 8 ounces mozzarella in slow cooker.

Cook on high for 1 1/2 hours, stirring occasionally.

After 1 1/2 hours, add in the Canadian Bacon and green pepper. Stir to combine. Add the rest of the cheese and stir completely. Add more or less cheese according to your taste.

Cook on low another hour or until pasta is fully tender. Add salt and Pepper to taste and garnish with green onion or parsley. Yield: 6 servings

Recipe found here: Slow Cooker Mac and Cheese with Canadian Bacon

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Creamy Cavatappi & Cheese

Ingredients
6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups (24 ounces) shredded sharp cheddar cheese
1 cup cubed process cheese (Velveeta)
3 green onions, chopped

TOPPINGS:
1/2 cup panko (Japanese) bread crumbs
3 thick-sliced bacon strips, cooked and coarsely crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Directions
Cook cavatappi according to package directions.

Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.

Transfer to a greased 13×9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.

Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Sprinkle with green onion and, if desired, pepper. Yield: 10 servings.

Recipe found here: Creamy Cavatappi & Cheese

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slow-cooked-savory-cheese-soup

Slow-Cooked Savory Cheese

Ingredients
3 cans (14-1/2 ounces each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 package (8 ounces) cream cheese, cubed and softened
2 cups (8 ounces) shredded cheddar cheese
1 can (12 ounces) beer, optional
Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

Directions
In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours.

Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened.

Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.

Recipe found here: Slow-Cooked Savory Cheese

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Two-Cheese Pizzas

Two-Cheese Pizzas

Ingredients
1 tablespoon butter, melted
1/2 teaspoon garlic powder
2 pita breads (6 inches)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon dried basil
1 small tomato, diced
2 tablespoons grated Parmesan cheese
1/2 cup pizza sauce, warmed, optional

Directions
In a small bowl, combine butter and garlic powder; brush over pitas. Sprinkle with mozzarella cheese, basil and tomato. Place on an ungreased baking sheet.

Bake at 400° for 5-7 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Serve with pizza sauce if desired. Yield: 2 servings.

Recipe found here: Two-Cheese Pizzas

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