How To Make Hot Cheddar Cheese & Spinach Party Dip - Recipe
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Just mix together some cream cheese, cheddar, spinach, and some spices. Put in the oven. Done! You’ve got a delicious hot party dip.
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Recipe of the Day: Beef and Cheddar Casserole | Food Network
This hearty weeknight meal boasts bold flavors and very little prep time.
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Beef and Cheddar Casserole
Recipe courtesy of Food Network Kitchen
Total: 55 min
Prep: 5 min
Inactive: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef
1 red bell pepper, seeded and chopped
1 bunch scallions (white and green parts), finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar
Directions
Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
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Recipe of the Day: Beef and Cheddar Casserole | Food Network
How To Make Traditional Cheddar Cheese |Raw milk
#homesteading #familymilkcow #homedairy #cheesemaking
This is my favorite cheese that I make with our raw milk. I like to use milk that has around 2 inches of cream so that this is a full fat cheese. Cheddar can be eaten at any point in the aging. Best after 3 months.
Also check out my Farmhouse cheddar tutorial
Cheese thermometer
My cheese pot
The rennet I use
The mesophilic starter culture
The stainless steel mesh colander
Check out my blog for recipes
Traditional Cheddar
*6 gallons raw whole milk( 2inch cream line is best)
*1 cup backsplash whey or 1 tsp meso culture
*1 tsp rennet diluted in 1/4 cup water
*4 Tablespoons sea salt
1. Heat milk to 88°-90°
2. Add culture, Ripen 40 mins
3.Add rennet and stir. Allow to rest for 30 minutes
4.Check for a clean break
5. Cut curds into 1inch cubes, sit 5 minutes
6. Heat curds to 100° taking 45 minutes and stirring the whole time
7. Cover and sit 40 minutes (Heat off)
8.Scoop out whey leaving 2-3 inches in the bottom of your cheesepot
9. Scoop curds into mesh colander that will fit over your cheese pot, turn the heat on low
10. Every 10 minutes flip until all sides have been turned, then cut into 4ths and flip each side once
11. Cut curds into French fry shapes 3 by 1 and toss with salt
12. Press with firm pressure for 30 minutes and then flip and press firm overnight
13. Air dry on the counter and vacuum seal
14. Age 3+ months
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Edited by VideoGuru:
The Ultimate Beef and Cheddar Sandwich: A Flavor Explosion!
Get ready to make the ultimate beef and cheddar sandwich using our delicious homemade roast beef. With the perfect combination of sourdough bread, tender roast beef, and a mouthwatering horseradish chipotle sauce, this sandwich will blow you away. Don't forget to subscribe to our channel for more tasty recipes like this one!
Recipe:
Sourdough bread
Cheddar cheese slices
Roast beef
1T Wagyu Beef tallow
For the Sauce:
1 T chipotle
1/4 cup deli horseradish
1 clove minced garlic
1. Mix the sauce
2. Butter 1 side of each slice of sourdough
3. Place beef tallow on griddle
4. Place a good handful of roast beef to the griddle on top of the tallow
5. Place the bread on the griddle, butter side down.
6. Place 1T of sauce on 1 slice of sourdough.
7. Place a slice of cheddar on top of the roast beef. When the cheese starts to melt, place the cheese and roast beef on the sauced side of the bread and top with the other slice.
8. Press with sandwich with a grill press.
9. Once the bottom slice is toasted, flip the sandwich and again apply the press.
10. Serve and ENJOY!!
Equipment:
Blackstone griddle
Credits:
Edited with DaVinci Resolve 17
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Easy Cheddar Biscuits Recipe
These homemade Cheddar Biscuits are so delightfully flakey and come together in only a few quick steps! They’re so easy to make from scratch but so delicious, and you only need a few ingredients. They’re so cheesy and make for the perfect addition to any meal. You won’t believe how easy it is to make these cheddar biscuits from scratch. You simply mix all your ingredients together, scoop and drop the dough onto a baking sheet, and bake! If you love Cheddar Bay Biscuits then these are going to blow your mind!
RECIPE:
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ROAST BEEF AND CHEDDAR SLIDERS | Richard in the kitchen
In this video I show y'all simple oven recipe for roast beef and cheddars sliders. These simple sliders are perfect for any party or game day and are ready to serve in about 30 minutes. Deli-style BBQ roast beef and cheddar cheese topped with a delicious homemade sauce.
Shopping List:
Servings: 12 sliders
1 dozen Hawaiian slider rolls
3/4 lb. deli-style roast beef, sliced extremely thin
12 sharp cheddar cheese squares, or cheddar slices cut into 12 pieces.
1/2 cup Sweet Baby Ray's BBQ sauce, or homemade (recipe below)
1/2 cup butter
1 tbsp. Dijon mustard
1 tbsp. Worcestershire Sauce
2 tbsp. brown sugar
1 1/2 tsp. poppy seeds
Quick BBQ Recipe:
3/4 cup ketchup
1 tsp. white wine vinegar
1 tbsp. brown sugar
1 tsp. cayenne pepper
1 tsp. paprika
Pinch salt
Directions:
Pre-heat oven to 350.
Toss the sliced roast beef with BBQ sauce.
Split the rolls in half and place the BBQ roast beef on top of the bottom rolls. Top the roast beef with the cheddar squares. Place the roll tops on top of the cheese. Place each assembled roll into a baking dish.
In a sauce pan, combine the butter, brown sugar, Dijon, Worcestershire and poppy seeds. Bring to a boil then pour over the assembled rolls.
Bake for 20-30 minutes, or until the rolls are brown and slightly crispy.
Serve and enjoy!
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