Creamycheddarvegetablesauce Recipes

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Steps:

• Layer vegetables, VELVEETA and cream cheese in 1-1/2-quart microwavable casserole dish; cover.
• Microwave on HIGH 13 min. or until vegetables are heated through, stirring after 7 min.
• Stir until well blended.

Steps:

• Place the cheese in the mixer or food processor, at medium speed and blend cheese to a creamy stage. Add additional ingredients and blend on low till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in a covered bowl in refrigerator for 24 hours for the flavors to mingle.
• Serve on toasted bagels, as an omelet filling, with crudites or crackers, etc.

Steps:

• Preheat oven to 375 degrees F.
• Steam vegetables until just tender, then drain & place in a large bowl.
• In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables.
• Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons.
• Bake uncovered for 25 minutes or until bubbly.

Steps:

• In large skillet or stock pot, melt butter over medium high heat.
• Add flour and mix until a smooth roux is formed.
• Cook and stir roux continuously for 2 minutes.
• Add in salt, pepper, cayenne pepper, garlic and nutritional yeast. Stir to combine.
• Add half-and-half and milk.
• Cook and stir continuously until mixture is thickened (8-10 minutes).
• Add in sharp cheddar and stir until melted and well mixed.
• Remove skillet or pot from burner.
• Mix all vegetables into the sauce and stir until fully coated; transfer to greased 13x9 inch casserole dish.
• Sprinkle generously with parmesan cheese.
• Bake at 350° for 20 to 30 minutes, or until bubbling around the edges and browned on top.

Steps:

• Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.

Steps:

• Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
• Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
• Turn heat down and add cream cheese salt and pepper.
• Stir until cheese has completely melted and mixed into sauce.
• Pour sauce over veggies and sprinkle the top with the parmesan cheese.
• Bake at 350 degrees F for 30 minutes.

Steps:

• Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
• Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
• Stir until blended.

Steps:

• Preheat oven to 350 degrees.
• In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce. Toss to coat. Place into large baking dish.
• Add bread crumbs, sprinkling evenly across top of vegetables. Sprinkle with pine nuts. Pour melted butter on top. Cover and bake for approximately 45 minutes Uncover and bake for additional 10-15 minutes.

Steps:

• Prepare the vegetables:
• Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
• Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
• Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
• Make the dressing and assemble:
• Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
• Do Ahead
• Beans and peas can be blanched 2 days ahead. Cover and chill. Dressing can be made 2 days ahead. Cover and chill.