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Entries tagged with 'cheddar'

Irish Cheddar and Vegetable Bread Pudding

Serious Eats Carrie Vasios Mullins 7 comments

This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for an earthy, cheesy side dish or main course. More

Ham and Cheddar Biscuits

Serious Eats Yvonne Ruperti 11 comments

These flakey folded biscuits are chock full of cheese and salty ham. No mixer needed. More

Gluten-Free Cheesy Broccoli Soup

Serious Eats Elizabeth Barbone 9 comments

The secret ingredient to this gluten-free cheesy broccoli soup? Velveeta. More

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Serious Eats Kate Williams 2 comments

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. More

The Ultimate Cheese-Filled Beef and Pork Burger

Serious Eats Stephanie Stiavetti 2 comments

This superlatively cheesy burger is the king of cheeseburgers, using beef, pork, and a very special cheese. More

Bacon, Onion, and Cheddar Beer Bread

Serious Eats Sydney Oland Post a comment

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. More

Cheddar-Marmite Scones

Serious Eats Sydney Oland 3 comments

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. More

Cheddar Ale Soup with Pumpernickel Toast from 'Stewed'

Serious Eats Kate Williams 3 comments

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. More

Kneadlessly Simple's Cheddar and Chiles Bread

Serious Eats dbcurrie 2 comments

Adapted from Kneadlessly Simple by Nancy Baggett. Copyright © 2009. Published by Wiley. Available wherever books are sold. All Rights Reserved... More

Chive Biscuit Sandwich with Cheddar Spread, Canadian Bacon, and a Fried Egg

Serious Eats María del Mar Sacasa Post a comment

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.... More

Cheese and Pepper Cornbread

Serious Eats dbcurrie 1 comment

[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... More

Pumpkin Cheddar Crackers

Serious Eats Carrie Vasios Mullins Post a comment

Flaky, biscuit like crackers are packed with extra sharp cheddar cheese Adapted from Country Living.... More

Cheddar Crusted Apple Pie

Serious Eats Lauren Weisenthal 2 comments

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. More

Jacket Potatoes with Cheddar Cheese and Leeks

Serious Eats Carrie Vasios Mullins 1 comment

Baked potatoes filled with a gooey cheddar-leek topping. More

Spicy Bacon Cheddar Muffins

Serious Eats Carrie Vasios Mullins 2 comments

Savory muffins with cheddar cheese, bacon, and cayenne pepper. More

Chili Con Queso

Serious Eats Caroline Russock 13 comments

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. More

Bacon Cheddar Biscuits

Serious Eats Nancy Olson 3 comments

Serve these hot from the oven for breakfast or for a little snack before dinner. More

Bread Baking: Corn and Cheddar Muffins

Serious Eats dbcurrie 6 comments

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. More

Bread Baking: Cheddar and Scallion Biscuits

Serious Eats dbcurrie 62 comments

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. More

Cheddar Scones with Chive Butter

Serious Eats Carrie Vasios Mullins Post a comment

[Photograph: Carrie Vasios] Check out other recipes from A Pre-Ski Breakfast » Adapted from Back to Basics by Ina Garten.... More

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