This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for an earthy, cheesy side dish or main course.
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These flakey folded biscuits are chock full of cheese and salty ham. No mixer needed.
The secret ingredient to this gluten-free cheesy broccoli soup? Velveeta.
Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds.
This superlatively cheesy burger is the king of cheeseburgers, using beef, pork, and a very special cheese.
Everyone should have a couple of quick bread recipes in their repertoire. And this one is a classic: basic beer bread with the added bonus of bacon, cheddar, and thyme.
As we enter our fourth week of Marmageddon, we'll be delving into the world of baking. Most people enjoy their Marmite on some toast with butter, so we were confident that adding the salty spread to some cheddar-studded scones would hit the spot. These small cakes are simple and deeply savory, begging to be slathered in even more Marmite and butter.
Mention cheese soup, and my mind immediately goes towards the neon orange cans of condensed Campbell's stuck between the chicken noodle and bean with bacon in the middle of the grocery store. But for Dave Becker, cheese is just another way to dress up soups in his new book Stewed. Instead of attempting to incorporate cheese directly into his Cheddar Ale Soup, he melts it on top a la French Onion. Oh, and that soup base? It's made up of beer. Yes, beer.
Adapted from Kneadlessly Simple by Nancy Baggett. Copyright © 2009. Published by Wiley. Available wherever books are sold. All Rights Reserved...
Notes: I usually make 12 2 1/2-inch biscuits with this recipe, but since these are breakfast sandwiches, I like to go a bit bigger with them. You may have a few leftover, but I'm sure there will be no complaints....
[Photograph: Donna Currie] This isn't a super-sweet cornbread, nor is it crumbly. It holds together well. The measurements for the cheddar and red peppers don't have to be exact; use more or less, as you desire. About the author: Donna...
Flaky, biscuit like crackers are packed with extra sharp cheddar cheese Adapted from Country Living....
This recipe is designed to honor the cheddar cheese served along side. The crust has grated cheddar cheese baked into the layers, which causes it to brown more quickly than traditional pie crust, and creates an addictive, toasted cheese taste. The filling is also tailored to be paired with cheese, using firm, tart apples, and less sugar and cinnamon than traditional apple pies. A nice hit of freshly grated nutmeg is the prefect complement to the sharp cheddar, both inside and outside the crust.
Baked potatoes filled with a gooey cheddar-leek topping.
Savory muffins with cheddar cheese, bacon, and cayenne pepper.
In Texas, whipping up a bowl of the cheesy dip known as Chili Con Queso can be as simple as melting a block of Velveeta with a can of diced tomatoes with green chiles. This is a upgraded version of it using cheddar and Monterey Jack cheese.
Serve these hot from the oven for breakfast or for a little snack before dinner.
Ah, summer. The heat doesn't stop me from baking, but it does make me think about seasonal ingredients. The farmers' market is bursting with fresh produce but it's hard to translate some of them into bread. What about corn, you say? Throw some fresh corn along with the cornmeal into the muffin batter.
It doesn't matter what you call them. Scallions, spring onions, green onions—the skinny guys with green shoots start looking really good when spring is springing. Fluffy spring lettuce and asparagus are also harbingers of the season, but those onions deserve just as much glory.
[Photograph: Carrie Vasios] Check out other recipes from A Pre-Ski Breakfast » Adapted from Back to Basics by Ina Garten....