Currently browsing: cheese
Cheeseburger Pasta
November 12, 2006 by Nicki
Recipe Source: Campbell’s Soup Label
Prep/Cooking Time: 20 minutes
Ingredients:
1 lb ground beef
1 can (10.75oz) cheddar cheese soup
1 can (10.5oz) beef broth
1-1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta
Directions:
Cook beef in skillet until browned. Pour off fat.
Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat for 10 minutes or until done, stirring often.
Serves 4.
Hearty Meatball Sandwich
November 6, 2006 by Nicki
Recipe Source: Wyatt / allrecipes.com
Prep/Cooking Time: Ready in 1 Hr 40 Min
Ingredients:
1 1/2 pounds lean ground beef
1/3 cup Italian seasoned bread crumbs
1/2 small onion, chopped
1 teaspoon salt
1/2 cup shredded mozzarella cheese, divided
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1/2 cup marinara sauce
3 hoagie rolls, split lengthwise
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8×8 inch baking dish.
Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.
Enchilada Casserole
November 5, 2006 by Nicki
Recipe Source: Vickie Lege / Amy Hazelwood
Prep/Cooking Time: 2 hours
Ingredients:
2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America – Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)
Directions:
Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.
Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).
Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.
In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.
Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.
This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.
Recommended side: Spanish Rice or Mexican Dips
Author’s Note:
You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand – so enjoy!
Nicki’s Note:
I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish. 
Sausage and Vegetable Soup
November 5, 2006 by Nicki
Recipe Source: Ken Meaux
Prep/Cooking Time: 1 hour
Ingredients:
1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar
Directions:
Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.
Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.
Chicken Wild Rice Casserole
November 5, 2006 by Nicki
Recipe Source: Chris Reynolds / recipezaar.com
Prep/Cooking Time: 1½ hours 20 min prep
Ingredients:
2 tablespoons butter
1 large onion, diced
1 cup celery, diced
2 garlic cloves, minced
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups wild rice, cooked
2 cups chicken breasts, cooked and diced
1 cup sour cream
1 cup cheddar cheese, shredded
Directions:
Cook wild rice in the chicken broth until liquid is absorbed. While rice is cooking, melt the butter in a pan and saute the onion, garlic, and celery until tender.
Mix rice with sour cream, soup, celery, onion, garlic, and chicken.
Pour chicken mixture into a 9×13″ baking dish and heat for 45 minutes to 1 hour.
Remove from oven and sprinkle with the cheese. Return to oven, if desired, for 5-10 minutes to melt the cheese.
Makes 10 servings.
Bubba’s Beer Bread
November 5, 2006 by Nicki
Recipe Source: Mark / allrecipes.com
Prep/Cooking Time: 1 hour 15 minutes
Ingredients:
3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed cheddar cheese, or to taste
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.
Big Cheeseburger Pizza
November 5, 2006 by Nicki
Recipe Source: Liagiba / allrecipes.com
Prep/Cooking Time: 45 minutes
Ingredients:
1/2 pound ground beef
1 onion, chopped
1 cup thousand island salad dressing, or to taste
1 (12 inch) pre-baked pizza crust
1/2 teaspoon seasoning salt, or to taste
1 cup shredded American cheese
2 cups shredded lettuce
1 tomato, chopped
2 dill pickle slices
Directions:
Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.
Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.
Bacon Cheddar Chive Muffins
November 5, 2006 by Nicki
Recipe Source: Shelley Albeluhn / allrecipes.com
Prep/Cooking Time: 35 minutes
Ingredients:
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Jimmy’s Mexican Pizza
November 4, 2006 by Nicki
Recipe Source: Jimmy Simian / allrecipes.com
Prep/Cooking Time: 45 minutes
Ingredients:
1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
Breakfast Burritos
November 2, 2006 by Nicki
Recipe Source: allrecipes.com
Prep/Cooking Time: 40 mins
Ingredients:
2 pounds ground pork sausage
12 eggs, beaten
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
8 ounces Cheddar cheese, shredded
1 teaspoon all-purpose flour
1 cup milk
Directions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
Lightly grease a 9×13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.
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