Recipes Using Cheddar Cheese?
Filed in Category Cheddar Cheese
I have a very large chunk of extra aged cheddar I need to use up. Does anyone have any really good recipes? I don’t need a Mac&Cheese recipe, I already have a good one. I’m open to anything else though!
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“Beef Taco Lasagna” – 2 casseroles (8 servings each)
24 lasagna noodles
2 lbs. lean ground beef
2 envelopes taco seasoning
4 egg whites
2 (15 oz.) cartons ricotta cheese
8 cups (2 lbs.) shredded Cheddar cheese
2 (24 oz.) jars chunky salsa
Cook noodles according to package directions.
Meanwhile, in large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 13x9x2″ baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1 1/3 cups Cheddar. Top each with four noodles, 3/4 cup ricotta mixture, 1 1/2 cups salsa and 1 1/3 cups Cheddar. Repeat.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350* for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
(To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.)
lasagna
When that happens to me, I grate it all and put it in a ziplock and toss it in the freezer for future use. That way it’s there when I find the perfect recipe.
Hashbrown Casserole
1/2 cup (one stick) butter, melted and divided.
½ cup of panko bread crumbs or more if you like crumb topping
2 lbs. frozen hash browns, country or chunk style rather than shredded, thawed
1 medium onion, coarsely diced
1/2 tsp. fresh ground pepper
1 tsp. salt (more or less depending on your taste)
2 cups shredded sharp cheddar cheese
1 can cream of chicken soup or cream of onion soup (I use Campbell’s)
1 ½ cups sour cream
Preheat oven to 350 degrees. Melt butter and set aside. Line a small baking dish with foil. Place bread crumbs into pan and drizzle with 2-3 tablespoons of butter. Mix well and spread mixture into pan, place into oven for 5-10 minutes until lightly toasted, do not burn. Remove from oven when browned and set aside.
Get a large 4 quart bowl and mix hash browns with the remaining ingredients including the rest of the melted butter, then pour into a greased 9×13 inch casserole dish. Spread mixture into pan evenly. Top with bread crumbs. Bake one hour at 350 degrees F.
How about something simple? Shred the cheese, the same size as taco cheese, mix it with just enough mayo to hold it together and use it to stuff some celery sticks. Or grate it and mix with some pimento, pickle relish and some mayo to make pimento cheese spread.
Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro
Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.
“Road Kill”
One pound of ground Turkey.
One Cup of uncooked rice.
One bag of sharp chedder cheese.
One large can cream of mushroom.
One can of italian style bread crumbs.
Pam cooking Spray
Place ground turkey in a pot with enough water to cover. Boil until turkey is cooked through, remove from water and set aside to cool. Bring water you used to cook turkey in to boil, cook rice until done in it. Drain rice and allow to cool. In bowl, mix turkey and rice with hands, breaking it up really well into small pieces. Add soup and half of the cheese. Spray an 8×9 inch pan or larger. Press mixture into the pan. Top with other half of cheese, spread evenly over top. Then cover with bread crumbs. Bake at 250 degrees until cheese melts and bread crumbs are brown.
RIGATONI AND HAM BAKE
3 c. rigatoni
2 c. diced cooked ham
1 c. shredded Cheddar cheese
1 jar 4 cheese alfredo sauce
1/2 cup milk
1/2 c. crushed ritz crackers
butter
Heat oven to 350 degrees. Boil water (2 quart) in a large deep pot with 2 teaspoons salt and 1 tablespoon oil (to prevent boiling over). Add rigatoni noodles, stir to separate. Cook uncovered until water comes to a full rolling boil for 10-11 minutes, stir occasionally. Drain and rinse under hot water. In a large bowl, combine cooked rigatoni, ham and 1 cup cheese. In a medium saucepan, mix milk with alfredo sauce. Combine sauce with rigatoni mixture. Turn into 2 quart casserole. Sprinkle with ritz crackers and dot with butter. Bake at 350 degrees for 25-30 minutes.
almost any Mexican , TeX-Mex meal
quesadilla .. cheddar cheese with bacon and onion
seven layer dip .. refried beans, guacamole or mashed avadaco, sour cream with taco seasoning mixed in, grated cheddar cheese, tomatoes, green onions, black olives (optional)
1 ts Sugar
1 pk Dry yeast
2 tb Butter
4 c Flour
1 tb Salt
1 c Warm water
1 c Warm milk
1 ea Egg beaten
2 c Shredded sharp chedder
Instructions
1. Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves.
Use any cheddar…I use Harmen’s
Cheese Balls:
* Cream 1 cup (about 1/4 pound) of grated Harman’s Really-Aged Cheddar with 1/2 cup butter or margarine.
* Mix in 1 cup flour, 1/2 teaspoon Tabasco sauce, and 1 cup of Rice Krispies©.
* Shape into marble-sized balls and ungreased baking sheet at 350º for 10-12 minutes or until lightly browned.
* Store the Cheese Balls in a closed container in your refrigerator.
“Cheese Balls are a
super snack!”
“Looked all over NH for a
pumpkin pie recipe.
Got one here!”
-customer from Scotland
Cheese Dollars:
* Cream 2 cups (about 1/2 pound) grated Harman’s Really-Aged Cheddar With 1/2 cup flour.
* Mix in your choice of one of the following: 1 Tablespoon chives, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, or 1/2 teaspoon Tabasco sauce.
* Roll dough into a 2-inch diameter log, wrap in cellophane or wax paper and refrigerate for at least 2 hours. You may also freeze these logs for baking at a later date.
* After refrigeration, slice very thin (like coins) and bake on an ungreased cookie sheet at 350º for 15 minutes or until lightly browned.
Puffed Cheese (from John Harman’s recipe collection):
* Grate 1 lb. Harman’s Really-Aged Cheddar and mix in enough mayonnaise to be able to form walnut-sized balls.
* Place balls on thin sliced bread shapes.
* Broil until they puff.
Cheese Puff (recipe from 1986 customer J.Mallory, Massachusetts):
8 slices day old bread
6 oz. Harman’s Really-Aged
Cheddar Cheese
3 eggs, beaten slightly 1/8 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon paprika
2 cups milk
* Remove crusts and cut bread slices diagonally into triangles.
* In greased 1and 1/2 quart casserole lay bread in pinwheel design of 8 triangles
* Cover bread with cheddar, sliced 1/4″ inch thick.
* Top with the remaining bread.
* Beat eggs. Add pepper, salt, paprika, and milk.
* Pour over bread and cheese.
* Let stand one hour.
* Bake at 350º for 30-45 minutes until puffed and brown.
Dr. Samuel Johnson’s Stewed Cheese
(recipe from John Harman’s collection):
* The forerunner to Welsh Rabbit sold in Dr. Johnson’s day for a tuppence per plate (3 1/2 cents).
* Heat to a simmer in a heavy pan (or double boiler) 2 Tablespoons of sweet butter and 1 cup of light cream.
* Stir in 1 and 1/2 cups grated Harman’s Really-Aged Cheddar.
* Serve piping out over crisp lightly browned toast, with mugs of ale.
Best Macaroni and Cheese
(recipe from John Harman’s collection, makes 6-8 servings):
* Cook 8 oz. package of macaroni in boiling salted water until tender.
* Drain macaroni and put in a 2-quart casserole dish.
* In another dish, beat 3 eggs and add 1and 1/2 cups Harman’s Really-Aged Cheddar.
* Mix Cheddar mixture with 1and 1/2 cups milk, 1/2 teaspoon salt, 1 Tablespoon Worcestershire sauce, and a dash of hot pepper sauce.
* Pour mixture over macaroni. Place casserole dish in a shallow pan of hot water one-inch deep. Bake in slow (325º) oven for 40-45 minutes.
Spinach Squares (recipe from John Harman’s sister, Vira Pettipas):
3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
2 packages thawed spinach
1 Tablespoon chopped onion
4 Tablespoons margarine
1 pound shredded Harman’s Really-Aged Cheddar Cheese
* Mix together eggs, flour, milk, salt, and baking powder.
* Once well mixed, add Cheddar, spinach, and onion.
* Use the margarine to grease well a 9×13 pan and then add the remaining margarine to the mixture.
* Pour the mixture into pan and bake at 350º for 35 minutes.
* Cut the mixture into squares for warm canapés or larger pieces for a lunch. You may freeze the Spinach Squares for reheating later.
Mittersill’s Cheese Soup – makes 2 quarts
(from Herbert Pantz, former owner of Mittersill Alpine Village):
6 ounces Harman’s Really-Aged Cheddar Cheese, grated
6 ounces of a young cheddar, grated
4 Tablespoons butter
1/2 cup diced carrot
1/2 cup diced green pepper
1/2 cup minced onion 1/2 cup minced celery
1/2 cup flour
1 quart well-seasoned chicken stock
3-4 cups fresh milk
salt and white pepper
* Melt butter in double boiler, add vegetables.
* Braise until tender, not brown.
* Blend in flour. Cook one minute, stirring constantly.
* Add stock and cook; stir until thick.
* Add Cheddars; stir until they melt.
* Thin with milk to creamy consistency.
* Season with salt & pepper.
* Strain, Reheat in double boiler.
* Serve hot – or in warm weather, serve very cold.
Try some of these from my Cheap and Easy Recipes web site:
Potato and Bacon Hotpot http://www.cheap-and-easy-recipes.com/individual-recipes/potato-and-bacon-hotpot.htm
Spaghetti Bolognese http://www.cheap-and-easy-recipes.com/individual-recipes/spaghetti-bolognese.htm
Tofu Burgers http://www.cheap-and-easy-recipes.com/individual-recipes/bean-curd-burgers.htm
Savoury Taragon Scones http://www.cheap-and-easy-recipes.com/individual-recipes/savoury-tarragon-scones.htm
Cheese and Paprika Biscuits http://www.cheap-and-easy-recipes.com/individual-recipes/cheese-paprika-cookies.htm
They are all great recipes for cheddar cheese.
Baked Cheese Olives –
1 cup shredded Cheddar cheese
2 tablespoons butter, softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
24 pimento-stuffed green olives
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
Bake for 15 minutes, or until golden brown.
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Grilled Stuffed Jalapenos -
Take fresh jalapenos and make slit down one side. Clean out all seeds. fill with cheese and wrap with bacon. Place on hot grill 3-4 min. turn after 1st min.
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Cheesy Crab Enchiladas -
2 pkg cream cheese
1 envelope ranch dressing mix
3 TBS + 1/4 c milk, divided
1 small onion, diced
2 garlic cloves, minced
2 TBS butter
1 lb crabmeat
2 cans sliced rip olives
1 can chopped green chilies
s&p
2 c shredded monterrey jack or cheddar
8 flour tortillas
1/2 c shredded colby
garnish: shredded lettuce, sliced olives, shopped green onions, tomatoes
In a mixing bowl, combine cream cheese, dressing mix, and 3 TBS milk until smooth. Set aside 3/4 c for topping. In a skillet, saute onion and garlic in butter until tender. Stir in crab, olives, chilies, s&p. Fold crab mixture and 1 1/2 c monterrey jack into remaining cream cheese mixture. Spoon about 2/3 c down the center of each tortilla. Roll up and place seam side down in a greased 13x9x2 baking dish. Combine the remaining milk and reserved cream cheese mixture until blended, pour
over tortillas. Sprinkle with colby and remaining monterrey jack.
Cover and bake at 350 for 25 min. Uncover bake 5-10 min longer or until heated through. Serve with garnish.