owl; stir to coat. Place vegetable mixture on a baking sheet
ix gently.
Spread the vegetable/ cheese mix evenly on the parbaked
Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.
No need to use an expensive port here, just one with good flavour.
The sharper the blue cheese, the stronger the flavour in the bread.
We like the Danish blue best. As with all cheese recipes, loaf appearance may vary but the flavour is worth it. This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favourite steak.
Spray slow cooker container with butter-flavored cooking spray.
In prepared container, combine thawed vegetables & onion.
Add mushroom soup, pimiento & cheese.
Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
Mix well to combine.
Cover & cook on LOW for 4 to 6 hours.
Mix well before serving.
Combine broth, wine, shallots and black pepper in large saucepan.
Bring to a boil, add broccoli, breaking florets apart. Add squash and mushrooms, reduce heat, cover and simmer 5 minutes. Add cream cheese, goat cheese and lemon juice, cook on low heat, stirring constantly until cheeses are melted.
Set aside, keeping warm.
Cook pasta according to package directions, drain.
Place in large serving bowl, add vegetable/cheese mixture, toss gently. Garnish with red pepper strips.
Serves 6 to 8.
In large skillet, heat margarine.
Saute onion and pepper for three minutes.
Add eggplant and mushrooms.
Saute 3 minutes.
Add tomatoes and seasonings.
Cook 1 minute.
Spread stuffing mix over bottom of casserole.
Layer half the vegetable mix, one cup cheese and the remaining half of the vegetable mix.
Cook 30 minutes at 350\u00b0.
Sprinkle with remaining cheese and bake 10 minutes longer.
Combine first 6 ingredients in a medium bowl; stir well and set aside.
Place tortillas on a baking sheet coated with vegetable cooking spray.
Top each tortilla evenly with 1/4 cup cheese. Bake at 400\u00b0 for 1 1/2 minutes or just until cheese melts.
rom the stalks with a vegetable peeler or knife. Cut diagonally
eat; add 3 tablespoons Parmesan cheese and parsley.
Spread evenly
Cook vegetables and drain.
Melt butter.
Add garlic powder and 1/2 of the crushed crackers.
Mix with vegetables.
Cut up Velveeta cheese into vegetable mix.
Sprinkle top of casserole with the other 1/2 of the crushed crackers.
Bake at 350\u00b0 for 30 minutes.
Melt 2 tablespoons margarine in large skillet and saute onions until tender; add hot water, veggies and chicken seasoning.
Bring to a boil.
Reduce and simmer for 20 minutes or until tender.
Cool completely.
Melt remaining margarine in large pot.
Add flour and stir until smooth.
Cook stirring constantly for 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thick and bubbly.
Stir in paprika, pepper and cheese. Gradually stir in vegetable mixture and heat until hot.
Boil water, bouillon cubes, onion and celery for 10 minutes. Add potatoes and vegetables and boil for 20 minutes.
Whisk the soup and milk until smooth.
Add soup and cheese to vegetable mixture; stir until cheese is melted.
This soup freezes well!
basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt
In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.
Steam broccoli until tender.
Dice onion, carrot, and red bell pepper.
Saute onion, carrot, and red bell pepper in butter until tender.
If in block form, shred cheese.
Combine all ingredients into a high-sided mixing bowl.
Use an immersion blender to mix until uniform consistency.
Combine first 8 ingredients in your crock pot, add broth, stir, cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
If using Low heat, turn to high, stir in cheese, cover and cook 30 to 60 minutes or until cheese is melted and blended.
Heat oil.
Saute onion, garlic, carrots and mushrooms until tender.
Combine vegetables with spinach, Ricotta and Mozzarella. In a separate container, combine tomato sauce with basil and oregano.
Spray 9 x 13-inch pan with cooking spray.
Spread small amount of tomato mixture into pan.
Alternate noodles, sauce and vegetables; mix.
Top layer should be vegetable-cheese mix.
Bake uncovered at 325\u00b0 for 50 minutes.
Cool before cutting.
Combine mixed vegetables and onion in medium pan.
Combine flour, Italian seasoning, salt and pepper, stirring well; add to vegetables and stir to coat.
Combine water and milk; add bouillon granules, stirring until granules dissolve.
Add to vegetable mixture and bring to a boil.
Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
Reduce heat to low; add cheese and mustard, stirring to blend.
Serve immediately.
Makes 6 (1 cup) servings.
Place cooked and drained broccoli pieces in shallow baking dish (13 x 9 x 2-inch).
Blend soup, milk and cheese; pour over vegetable.
Top with crumbs.
Bake in a 350\u00b0 oven for 30 minutes, or until bubbling.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and green onions; saute 3 minutes.
Add spinach, tomatoes, parsley and chicken broth; cook 1 minute.
Set aside and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a large bowl; add cheese, tossing gently.
Serve immediately.
Yield: 2 servings (240 calories per 2 cup serving).