sharp cheddar cheese

Ale, Cheddar and Cauliflower Soup

butter

chopped,

onion,

carrot,

celery rib, chopped

garlic

Salt

black pepper

cauliflower,

Brooklyn Local 2, Westmalle Dubbel or another beer

stock

bay leaf

cayenne pepper

mustard

sharp cheddar cheese, grated

cornstarch

cilantro

Put the butter in a large pot over medium heat. When it melts, add the bacon (if you’re using it) and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and purée the soup with an immersion blender or semi-purée it with a potato masher.

Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated and the soup is smooth. Serve hot, garnished with the herb.

These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they’re also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.

Cheddar Beer Bread Rolls

bread flour,

instant yeast

coarse kosher salt

unsalted butter

60 milliliters honey

480 milliliters beer, such as pale ale

shredded sharp Cheddar cheese, preferably white

In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.

Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.

Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)

Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.

Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving. 

Maura Egan and Christine Muhlke developed this recipe in 2004, around the time of the Olympic Games in Athens, after talking with Shane Hamman, then the No. 1 weight lifter in America, capable of squatting more than 1,000 pounds. He ate two for lunch, amid his 5,000 calorie day. It’s pretty delicious.

Power Cheeseburger

beef,

egg yolk, beaten

paprika

salt

Cheddar cheese

sesame bun,

Pickles

Ketchup and mustard

In large bowl, combine beef, egg, paprika and salt. Mix well and form 1 large patty.

Heat a large nonstick skillet over medium-high heat. Add patty and cook 4 minutes; turn over and top with cheese. Continue to cook an additional 3 to 4 minutes for medium rare.

Place the burger cheese side up on bun and top with pickles, ketchup and/or mustard. Place other bun half on top and serve.

This easy BBQ Mac &amp; Cheese Recipe features a homemade macaroni and cheese that is topped with pulled pork or shredded chicken that has been deliciously smothered with barbecue sauce.

Easy BBQ Mac and Cheese Recipe

penne noodles

evaporated milk

cheddar

Parmesan cheese, grated

1. Preheat the oven to 350 degrees. Spray a 9&#215;13&#8243; baking dish with non-stick cooking spray.

2. Bring a large pot of water to a boil and cook the penne pasta according to package directions and drain. Pour the cooked pasta back into the pot and add in the evaporated milk, about 2 1/2 cups (10 ounces) of the shredded cheddar and/or monterey jack cheese, and the parmesan cheese, and stir to combine.

3. Pour the mac &amp; cheese into the baking dish and top with leftover BBQ meat. Sprinkle with remaining cheddar and/or monterey jack cheese. Bake 20-25 minutes until heated through and cheese is melted. Serve with extra BBQ sauce, if desired.

Just the title of this post along makes it sound delicious.  I have pinned this for later and can't wait to try it out.  Thanks for sharing at #HomeMattersParty

This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.

Hot Cheese Olives

(1 stick) unsalted butter, softened

(2 cups) grated extra-sharp Cheddar

all-purpose flour

cayenne

Worcestershire sauce

cocktail

Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.

Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

Spoonbread, a sort of cornmeal soufflé, is far more popular in places like Virginia and the Carolinas than in Tennessee and Mississippi, where I did my formative eating. I love it, but I never understood why nobody ever made it with cheese (cheese grits being one of the world's great creations), so I did. Purists will likely curse me, but I have to say that cheese spoonbread is possibly the most inspired idea I've ever had. It's great with sausage, but it would also pair well with country ham or any kind of stew or daube.

Spoonbread With Cheese and Scallions

butter,

Parmesan cheese

scallions, white and light-green parts, thinly sliced

milk

half-and-half

white cornmeal

eggs, separated

Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.

Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.

In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.

Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.

Are you looking for an easy, low-carb delicious chicken dinner? Try this delightful Stuffed Hasselback Chicken Recipe, which features juicy chicken breast with tomatoes and mozzarella. This low carb and keto hasselback chicken is an easy meal done in no time.

Stuffed Hasselback Chicken Recipe

chicken breasts

tomatoes

Mozarella

Basil leaves

olive oil

salt pepper

Ingredients

Prepare all ingredients you will need for easier assembly.

Prepare the Chicken Breasts

Using a sharp knife, make 4-5 cutting slits into the chicken without cutting to the bottom of the chicken pieces.

Fill the Chicken Breasts

Fill each slit with one piece of tomato, mozzarella, and one bigger leaf of basil. Continue until you have filled all the chicken breasts prepared.

Baking Tray

At this point, heat the oven to 200 degrees C or 400 degrees F. Line a baking tray with parchment paper and gently place the chicken on top of the tray.

Olive Oil

Once your chicken breasts are spread nicely over the tray, sprinkle them generously with Extra Virgin Olive Oil.

Salt, Pepper, and Bake

As the last step, sprinkle salt and pepper. Place chicken in the oven and bake for approximately 25 minutes or until the chicken is cooked and reaches an internal temperature of 165 degrees f. 

https://mediavine-res.cloudinary.com/video/upload/qoq9qe5chogmcd0xm8ci.mp4

This Pretzel Dip recipe is creamy, cheesy, and flavored to perfection! It&#39;s simple to make and can also be served with chips, crackers, or toasted bread slices. It&#39;s the dip you can bring to any party or occasion because it&#39;s so delicious and easy to serve. Be sure to chill the dip for a few hours before serving so the ingredients can marry together. Enjoy!

OMG Pretzel Dip!

Sharp Cheddar Cheese Brick, grated.

Whipped Cream Cheese

Ranch Dressing Seasoning Packet

Dijon Mustard

tbsp Sour Cream

Green Onions, diced.

Grate the brick of cheese.

Add the cream cheese, grated cheddar cheese, Ranch seasoning, Dijon mustard, and sour cream to a mixing bowl. Mix until incorporated.

Fold in the diced green onions.

If you plan on serving the dip COLD, allow it to chill in the refrigerator for two hours or overnight. If you want to serve it WARM, heat it until the cheddar cheese melts and stir it well. You can also place the dip in a crockpot to warm on low for a party or gathering.

How To Make OMG Pretzel Dip, Step-By-Step

My new favorite appetizer. So flavorful and simple; took me about 5 minutes to put together. Love that it's served with pretzels instead of chips. FANTASTIC!

Loved how I had all the ingredients in my fridge, AND it was so easy and quick to make! I kicked up the flavor a bit by adding bacon bits!  I didn't have any pretzels in the cupboard, so served with Ritz Crackers and celery sticks for my low-carb diet.

Top 8 sharp cheddar cheese recipes from across the web

The most viewed sharp cheddar cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ale, Cheddar and Cauliflower Soup

Cheddar Beer Bread Rolls

Power Cheeseburger

Easy BBQ Mac and Cheese Recipe

Hot Cheese Olives

Spoonbread With Cheese and Scallion...

Stuffed Hasselback Chicken Recipe

OMG Pretzel Dip!

Top 8 sharp cheddar cheese recipes from across the web

The most viewed sharp cheddar cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ale, Cheddar and Cauliflower Soup

Cheddar Beer Bread Rolls

Power Cheeseburger

Easy BBQ Mac and Cheese Recipe

Hot Cheese Olives

Spoonbread With Cheese and Scallion...

Stuffed Hasselback Chicken Recipe

OMG Pretzel Dip!

The most viewed sharp cheddar cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine