Cheese

Ingredients Cheese sauce: 1/2 cup butter 1/2 cup all purpose flour 1 quart milk, warm 1/4 tsp ground nutmeg 1 tbsp dijon or other fancy mustard 1 tsp salt or more to taste 1 tsp black pepper or more to taste 2 cups shredded parmesan cheese (the good stuff NOT the powder) Vegetables and Pasta: 2 tbsp olive oil 2 cups chopped onions 5 garlic cloves, minced 2 tbsp white wine 1 medium head cauliflower, cut into florets 1 tsp salt or more to taste 3 cups chopped tomatoes 1/2 cup fresh basil (or more if you have it) 3 tbsp lemon juice 1 pound chunky pasta (penne is the easy choice) 2 cups shredded mozzarella cheese Instructions Cheese sauce: melt butter in a heavy saucepan on medium heat. Whisk in flour and cook, stirring constantly, for a couple minutes. Stir in warmed milk, whisking constantly for some time until sauce thickens. Stir in rest of the sauce ingredients and remove from heat. Set aside. Cook pasta according to package ingredients. Set aside, after draining in pot. Keep it in the pot; that will be used to mix things at the end. In a large pot on medium heat, add onions, garlic and cook covered, stirring often, until the onions are translucent. Add wine, cauliflower, and salt, cover and cook, stirring often, until cauliflower is tender. Stir in tomatoes, basil, and lemon juice and remove from heat. Preheat oven to 375 F. Oil a 13x9x2 in. pan (or deeper pan). In large pasta pot, combine everything except only half of mozzarella. Add salt and pepper to taste. Put this in pan and then top with rest of mozzarella. Bake, covered, for 20 minutes. Bake uncovered for 20-25 minutes, until bubbling and golden on top.

Ingredients Ingredients (marinade) 1 loaf italian bread 1/4 cup melted butter 1 cup basil pesto (check for cashews if allergy) 1.5 cups mozzarella cheese Instructions Preheat oven to 375 F Cut 1" diagonal cuts through the bread, leaving the bottom crust intact (but still making deep cuts close to the bottom). Then do the opposite direction, creating a cross hatch pattern. Pour butter into thew cuts and then spoon the pesto in as well. Finally, stuff the cheese into the cuts. Wrap in aluminum voil and place on baking pan, bake for 15 minutes. Open the top of the aluminum foil and bake another 10 minutes. Serve after cooling 5-10 minutes.

Ingredients Olive oil 2 cups diced well onions 1 package sliced mushrooms (12 oz) Salt to taste Pepper to taste 1 tsp cumin 1 tsp chili powder 3 oz cream cheese 1 cup shredded cheese (mexican or cheddar) Package of huge flour tortillas (need 4 of them) Salsa at the table Instructions Warm oil in skillet on medium high heat and saute onions until soft and translucent (~5 min) Stir in mushrooms, seasonings, cover and cook for a few more minutes on medium heat Uncover and continue to cook until mushroom juices have evaporated Turn off heat and stir in cheeses. Move to bowl Make quesadillas by adding 1/4 of mixture to one side of tortillas. Then fold tortilla over to make one. Do this 4 times In same skillet with a little more oil, cook quesadillas on each side until brown Serve with salsa, fresh cut tomatoes, and avocado if you have it

Ingredients 8 strips bacon 2-3 tbsp butter 1 large yellow onion, diced 5 garlic cloves, minced 1/3 cup flour 2.5 lbs potatoes, diced 4 cups kitchen basics chicken broth 2 cups milk (can be cow or almond or whatever) 1/2 cup heavy cream 2 tsp salt or garlic salt 2 tsp black pepper 1/2 tsp chili powder 1 tsp red pepper flakes 1/3 cup sour cream 1/2 cup shredded cheddar cheese On the side at the table (optional): ...

Ingredients Ingredients Cheese: ? lb gruyere (grated), ? lb fontina (grated), ? lb gouda (grated) 2 tbsp cornstarch 1 cup white sauvignon blanc wine 3 cloves garlic minced 1 tbsp lemon juice 1 tbsp brandy or whiskey or cooking sherry or whatever 1 tsp mustard (dijon or stone ground) ? tsp nutmeg Ingredients Broth: 4 full heads of garlic 3 tbsp olive oil 1 onion finely chopped 1/2 cup sherry wine (or red wine) 6 cups chicken broth Salt and pepper to taste (a decent amount) Ingredients Chocolate: ...

Ingredients 28 oz jar good marinara sauce 2 large garden tomatoes, chopped 2 cloves garlic, chopped 1 cup spinach, chopped 1 lb ground hot Italian sausage (optional and leave out for vegetarian option) 1.5 cups water 12 oz ricotta cheese 3 cups mozzarella 1/2 cup parmesan cheese 2 eggs Small bunch parsley 9 uncooked lasagna noodles 1 garden tomato, thinly sliced 1/2 cup mozzarella Instructions Preheat oven to 350°F In deep fry pan, cook sausage and garlic until cooked through. Add and cook spinach for another minute. Add marinara sauce, tomatoes, and 1.5 cups water. Simmer for 10 minutes In large mixing bowl, mix: ricotta, mozzarella, parmesan cheese, eggs, and parsley In deep baking dish, layer in order: some sauce → 3 noodles → half cheese mixture → some sauce → 3 noodles → other half cheese mixture → some sauce → 3 noodles → any remaining sauce → thinly sliced tomato evenly on top → mozzarella sprinkled on top Cover with tinfoil and bake for 1 hour. Last 15 minutes, remove the tinfoil

Example photo for half size quesadillas Ingredients 1 package LARGE Flour Tortillas (comes in pack of 8 or 10) Few tbsp oil 1 large yellow onion, diced 1 poblano, diced 1-2 jalapeños, diced 1 bell pepper, diced Meat (if desired), cook first if using 1-2 tbsp cumin 1-2 tbsp chili powder Pepper to taste Garlic salt to taste 4 cups shredded mexican cheese Salsa, avocado, fresh diced tomatoes, greens Instructions Cook meat/veggies with spices in large frying pan. Add spices near end of cooking to preserve flavor (especially important for cumin and chili powder) With veggies cooked, add half the cheese and mix together well. It will melt quick Set aside and now to make the quesadillas On cutting board, prepare as follows: one tortilla → thin layer of cheese (think few pinches) → some mixture as made → thin layer of cheese again → another tortilla. Do this for each as you go Add a little oil to same pan over medium heat. Cook on each side until browned (do not flip too early or it will fall apart). Also pressing down with spatula helps the cheese stick/melt to tortilla Cook one at a time and cut into 4ths to serve Top with salsa and other stuff