Preheat oven to 350 degrees F.
Prepare Idahoan Four Cheese Mashed Potatoes with 1 1/2 cups boiling water and prepared chicken gravy.
Fold in corn and half of the shredded cheese.
Place in buttered baking dish, top with remaining cheddar cheese and sprinkle with paprika.
Bake until cheese turns bubbly and golden brown. Serve with tortilla chips.
ushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package
up of the shredded Italian four-cheese blend and peas and season
hisk, beat yolks; beat in cheese mixture. With mixer at high
Cut chicken breasts into bite-size pieces.
In skillet, brown chicken pieces in olive oil until cooked thoroughly.
Cook pasta; drain well.
In saucepan stir milk, water, and sauce mix until well blended.
Add butter; stirring constantly, bring to a boil over medium heat.
Reduce heat and simmer 5 minutes, stirring occasionally.
Toss pasta, chicken, and cheese sauce together.
Sprinkle with parsley and Parmesan cheese.
ins. Remove from heat. Add cheese, butter, lemon zest, lemon juice
iquids are boiling, immediately add cheese and keep stirring everything together
heet.
Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
Chop cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeno; season with salt and pepper.
Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.
Heat broiler or grill. In a bowl, combine beef, soup mix, red onion and 1/2 cup cheese.
Form beef into 6 patties.
Grill or broil 15 minutes turning once.
Sprinkle 2 tablespoons cheese on each patty and cook 1 minute more or until meat is cooked to personal doneness. Place burgers on buns.
Serve with lettuce, tomato and olive garnish, if desired.
grees and butter a large souffle dish or.
6 small
ven to 375\u00b0F Coat four 10-ounce ramekins (or a
o 400\u00b0F. Lightly grease four 1 1/2-cup ramekins
Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups
1 1/2 -quart souffle dish by greasing with softened
Preheat oven to moderate, 350\u00b0F. Brush four 1 1/2 cup ramekins with softened butter. Dust with breadcrumbs to coat.
In a bowl, stir potato, milk, cheeses and egg yolks together until smooth. Add peas and ham. Season to taste.
In a separate bowl, beat egg whites to soft peaks. Using a metal spoon, gently fold into the potato mixture.
Spoon evenly among ramekins and place on baking sheet. Bake 30-35 minutes, until souffles are puffed, golden and just set in center. Serve warm with salad.
oom temperature.
Grate the cheese.
Heat the milk on
4 individual 10 ounce souffle dishes.
Pull a
ugh cut all blocks of cheese into chunks about the size
ven rack low, so your souffle will have plenty of room