prep time: 30 minutes
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
Showing posts with label monterey jack cheese. Show all posts
Showing posts with label monterey jack cheese. Show all posts
12.22.2014
4.11.2014
asparagus gratin
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
2 pounds asparagus
3 cups water
salt
pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup grated parmesan cheese - divided
1/2 cup shredded monterey jack cheese
steps:
1. adjust oven rack to upper-middle position and heat broiler. line broiler safe baking dish with paper towels. snap the woody ends of f the asparagus and set both stalks and ends aside.
2. bring water to a boil in a large skillet over medium-high heat. add asparagus ends and 1/4 teaspoon salt and cook covered for about 5 minutes. using a slotted spoon, remove asparagus ends and discard. add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender, 2 - 4 minutes. transfer asparagus to paper lined baking dish. pour asparagus water into liquid measuring cup. if liquid does not read 1-cup, add water until it does.
3. melt butter in empty skillet over medium heat. add flour and cook, stirring constantly until golden, about 1 minute. whisk in reserved asparagus water and bring to boil. reduce heat to medium-low and simmer until thickened, 3 - 5 minutes. off heat, whisk in 1/2 cup parmesan and monterey jack cheese until smooth. season with salt and pepper. cover and let stand for 5 minutes.
4. remove the paper towels from baking dish. drizzle sauce over center of asparagus and top with remaining parmesan. broil until cheese is golden and asparagus is tender, 4 - 8 minutes.
note: you can add bacon crumbles or sauteed mushrooms to the asparagus before broiling.
- apron appeal.com
cook time: tbd
servings: 6 - 8
ingredients:
2 pounds asparagus
3 cups water
salt
pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup grated parmesan cheese - divided
1/2 cup shredded monterey jack cheese
steps:
1. adjust oven rack to upper-middle position and heat broiler. line broiler safe baking dish with paper towels. snap the woody ends of f the asparagus and set both stalks and ends aside.
2. bring water to a boil in a large skillet over medium-high heat. add asparagus ends and 1/4 teaspoon salt and cook covered for about 5 minutes. using a slotted spoon, remove asparagus ends and discard. add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender, 2 - 4 minutes. transfer asparagus to paper lined baking dish. pour asparagus water into liquid measuring cup. if liquid does not read 1-cup, add water until it does.
3. melt butter in empty skillet over medium heat. add flour and cook, stirring constantly until golden, about 1 minute. whisk in reserved asparagus water and bring to boil. reduce heat to medium-low and simmer until thickened, 3 - 5 minutes. off heat, whisk in 1/2 cup parmesan and monterey jack cheese until smooth. season with salt and pepper. cover and let stand for 5 minutes.
4. remove the paper towels from baking dish. drizzle sauce over center of asparagus and top with remaining parmesan. broil until cheese is golden and asparagus is tender, 4 - 8 minutes.
note: you can add bacon crumbles or sauteed mushrooms to the asparagus before broiling.
- apron appeal.com
3.31.2014
german lasagna
prep time: tbd
cook time: 50 - 60 minutes
servings: 12
ingredients:
3/4 cup butter
3/4 cup flour
1 tablespoon beef bouillon granules
2 teaspoon onion salt
2 teaspoon pepper - divided
1/2 teaspoon white pepper
2 1/4 cups milk
1 14.5-ounce can chicken broth
1 pound smoked kielbasa or polish sausage - chopped
2 eggs
1 1/2 cups small-curd cottage cheese
9 lasagna noodles - cooked and drained
1 16-ounce jar sauerkraut - rinsed and squeezed dry
2 cups shredded monterey jack cheese - divided
steps:
1. in a saucepan, melt butter. stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper until smooth. gradually stir in milk and broth. bring to a boil, cook and stir for 2 minutes or until thickened. add sausage and heat through. combine eggs, cottage cheese and remaining pepper in a separate bowl.
2. spread 1 cup sausage mixture in a greased 13 x 9 x 2-inch baking dish. layer with three noodles, 1 third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup monterey jack. repeat layers. top with the remaining noodles and sausage mixture.
3. cover and bake 350 degrees for 50 - 60 minutes or until bubbly. sprinkle with remaining monterey jack. bake 5 minutes longer or until cheese is melted. let stand for 10 - 15 minutes before cutting.
- unknown
cook time: 50 - 60 minutes
servings: 12
ingredients:
3/4 cup butter
3/4 cup flour
1 tablespoon beef bouillon granules
2 teaspoon onion salt
2 teaspoon pepper - divided
1/2 teaspoon white pepper
2 1/4 cups milk
1 14.5-ounce can chicken broth
1 pound smoked kielbasa or polish sausage - chopped
2 eggs
1 1/2 cups small-curd cottage cheese
9 lasagna noodles - cooked and drained
1 16-ounce jar sauerkraut - rinsed and squeezed dry
2 cups shredded monterey jack cheese - divided
steps:
1. in a saucepan, melt butter. stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper until smooth. gradually stir in milk and broth. bring to a boil, cook and stir for 2 minutes or until thickened. add sausage and heat through. combine eggs, cottage cheese and remaining pepper in a separate bowl.
2. spread 1 cup sausage mixture in a greased 13 x 9 x 2-inch baking dish. layer with three noodles, 1 third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup monterey jack. repeat layers. top with the remaining noodles and sausage mixture.
3. cover and bake 350 degrees for 50 - 60 minutes or until bubbly. sprinkle with remaining monterey jack. bake 5 minutes longer or until cheese is melted. let stand for 10 - 15 minutes before cutting.
- unknown
1.14.2013
baked macaroni and cheese
prep time: tbd
cook time: 35 minutes
servings: tbd
ingredients:
1/2 cup butter
5 cups whole milk
2 tablespoons salt
1/4 teaspoon pepper
2 teaspoons dry mustard
4 cups shredded cheese (cheddar, monterey jack, etc.)
1 pound ziti pasta
bread crumbs
grated paremesan cheese
tomato slices (optional)
steps:
1. preheat oven to 375 degrees. set a large pot of salted water to boil and cook pasta according to the package directions. drain and keep warm.
2. meanwhile, in a large pan over medium heat, melt the butter with the salt, pepper and dry mustard. add in the flour and stir until it becomes a roux, about 2 - 3 minutes.
3. heat the milk, but not to boiling, in a saucepan. ad the roux. continue to heat over medium heat until it begins to thicken. remove from heat and quickly add the cheese, stirring until the cheese is melted.
4. put the ziti in a large casserole dish and pour the cheese mixture over the top. stir until all of the pasta is coated with the cheese mixture. place the tomato slices over the pasta mixture. sprinkle with bread crumbs and parmesan cheese. bake for 35 minutes.
- bacon gnome
cook time: 35 minutes
servings: tbd
ingredients:
1/2 cup butter
5 cups whole milk
2 tablespoons salt
1/4 teaspoon pepper
2 teaspoons dry mustard
4 cups shredded cheese (cheddar, monterey jack, etc.)
1 pound ziti pasta
bread crumbs
grated paremesan cheese
tomato slices (optional)
steps:
1. preheat oven to 375 degrees. set a large pot of salted water to boil and cook pasta according to the package directions. drain and keep warm.
2. meanwhile, in a large pan over medium heat, melt the butter with the salt, pepper and dry mustard. add in the flour and stir until it becomes a roux, about 2 - 3 minutes.
3. heat the milk, but not to boiling, in a saucepan. ad the roux. continue to heat over medium heat until it begins to thicken. remove from heat and quickly add the cheese, stirring until the cheese is melted.
4. put the ziti in a large casserole dish and pour the cheese mixture over the top. stir until all of the pasta is coated with the cheese mixture. place the tomato slices over the pasta mixture. sprinkle with bread crumbs and parmesan cheese. bake for 35 minutes.
- bacon gnome
5.25.2012
cream cheese mac and cheese
prep time: tbd
cook time: 47 minutes
servings: tbd
ingredients:
3/4 pound elbow macaroni
olive oil
1 1/2 cups heavy cream
1 cup half and half
1 cup whole milk
2 large eggs
1/2 teaspoon grated nutmeg
1/2 tablespoon salt
1/4 teaspoon pepper
1 1/2 cups shredded extra-sharp cheddar cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded monterey jack cheese
4-ounces cold cream cheese - cut into 1/2-inch cubes
steps:
1. preheat oven to 350 degrees. in a large pot of boiling, salted water, cook the macaroni for 3 minutes. drain the macaroni and return to pot. drizzle lightly with olive oil and toss well.
2. butter a 10 x 15-inch baking dish. in a large bowl, whisk the heavy cream with the half and half, milk, eggs, nutmeg, salt and pepper. stir in the cheddar and monteray jack cheeses and the macaroni. spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. bake the macaroni for 5 minutes. using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. bake for 40 minutes, until bubbling.
4. remove the baking dish from the oven and preheat the broiler. broil the mac and cheese about 3 inches fro the heat source until slightly browned, about 2 minutes. let stand for at least 10 and up to 20 minutes.
- jessica burns
cook time: 47 minutes
servings: tbd
ingredients:
3/4 pound elbow macaroni
olive oil
1 1/2 cups heavy cream
1 cup half and half
1 cup whole milk
2 large eggs
1/2 teaspoon grated nutmeg
1/2 tablespoon salt
1/4 teaspoon pepper
1 1/2 cups shredded extra-sharp cheddar cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded monterey jack cheese
4-ounces cold cream cheese - cut into 1/2-inch cubes
steps:
1. preheat oven to 350 degrees. in a large pot of boiling, salted water, cook the macaroni for 3 minutes. drain the macaroni and return to pot. drizzle lightly with olive oil and toss well.
2. butter a 10 x 15-inch baking dish. in a large bowl, whisk the heavy cream with the half and half, milk, eggs, nutmeg, salt and pepper. stir in the cheddar and monteray jack cheeses and the macaroni. spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. bake the macaroni for 5 minutes. using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. bake for 40 minutes, until bubbling.
4. remove the baking dish from the oven and preheat the broiler. broil the mac and cheese about 3 inches fro the heat source until slightly browned, about 2 minutes. let stand for at least 10 and up to 20 minutes.
- jessica burns
5.13.2011
shrimp quesadillas
prep time: tbd
cook time: tbd
servings: 4 quesadillas or 16 wedges
ingredients:
1/2 cup cooked shrimp, chopped
4 flour tortillas
1 cup monterey jack cheese - shredded
1/4 cup green onion tops - thinly sliced
1 tablespoon cilantro - finely chopped
steps:
1. sprinkle half of each tortilla with cheese, shrimp, onions and cilantro. fold tortillas into halves.
2. cook in lightly greased skilled over medium heat until golden brown on both sides.
3. cut each tortilla into 4 wedges.
- unknown
cook time: tbd
servings: 4 quesadillas or 16 wedges
ingredients:
1/2 cup cooked shrimp, chopped
4 flour tortillas
1 cup monterey jack cheese - shredded
1/4 cup green onion tops - thinly sliced
1 tablespoon cilantro - finely chopped
steps:
1. sprinkle half of each tortilla with cheese, shrimp, onions and cilantro. fold tortillas into halves.
2. cook in lightly greased skilled over medium heat until golden brown on both sides.
3. cut each tortilla into 4 wedges.
- unknown
5.02.2011
roast beef and red pepper sandwiches
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach
steps:
1. in a small bowl, combine mayonnaise, mustard and horseradish. slice bread shells in half horizontally. spread one side of bread shell with mayonnaise mixture.
2. top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half. serve.
- unknown
cook time: tbd
servings: 6
ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach
steps:
1. in a small bowl, combine mayonnaise, mustard and horseradish. slice bread shells in half horizontally. spread one side of bread shell with mayonnaise mixture.
2. top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half. serve.
- unknown
3.03.2011
chicken tortilla soup
prep time: 20 minutes
cook time: 20 minutes
servings: 8
ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream
steps:
1. in a medium stock pot, heat oil over medium heat. saute onion in oil until soft.
2. stir in chili powder, oregano, tomatoes, broth and water
3. bring to a boil and simmer for 10 - 15 minutes
4. stir in corn, hominy, chiles, beans and chicken. simmer for 10 minutes
5. ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.
- la dolce vita, march 2011
cook time: 20 minutes
servings: 8
ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream
steps:
1. in a medium stock pot, heat oil over medium heat. saute onion in oil until soft.
2. stir in chili powder, oregano, tomatoes, broth and water
3. bring to a boil and simmer for 10 - 15 minutes
4. stir in corn, hominy, chiles, beans and chicken. simmer for 10 minutes
5. ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.
- la dolce vita, march 2011
2.14.2011
salmon quiche
prep time: tbd
cook time: 40 - 45 minutes
servings: 6 - 8
ingredients:
1 10-inch unbaked pie shell
1 15 1/2-ounce can salmon
1 9-ounce package frozen chopped spinach
1 1/2 cups shredded monterey jack cheese
1 3-ounce package cream cheese - softened
1/2 teaspoon salt
1/2 teaspoon thyme
4 eggs - lightly beaten
1 cup milk
steps:
1. preheat oven to 375 degrees. bake pie shell 10-minutes until partially set.
2. drain salmon, remove skin and large bones. mash salmon.
3. cook spinach according to package directions. drain well. combine spinach, monterey jack cheese, cream cheese, slat and thyme.
4. arrange salmon in pie shell. spoon spinach mixture on top. combine eggs and milk; pour over spinach and salmon.
5. bake for 40 - 45 minutes. let stand 10 minutes before serving
- unknown
cook time: 40 - 45 minutes
servings: 6 - 8
ingredients:
1 10-inch unbaked pie shell
1 15 1/2-ounce can salmon
1 9-ounce package frozen chopped spinach
1 1/2 cups shredded monterey jack cheese
1 3-ounce package cream cheese - softened
1/2 teaspoon salt
1/2 teaspoon thyme
4 eggs - lightly beaten
1 cup milk
steps:
1. preheat oven to 375 degrees. bake pie shell 10-minutes until partially set.
2. drain salmon, remove skin and large bones. mash salmon.
3. cook spinach according to package directions. drain well. combine spinach, monterey jack cheese, cream cheese, slat and thyme.
4. arrange salmon in pie shell. spoon spinach mixture on top. combine eggs and milk; pour over spinach and salmon.
5. bake for 40 - 45 minutes. let stand 10 minutes before serving
- unknown
2.08.2011
chicken enchiladas
prep time: tbd
cook time: 40 minutes
servings: 6
ingredients:
1/4 cup + 2 tablespoons slivered almonds
1/4 cup chopped onions
2 Tbsp butter or margarine
1 4-ounce can diced green chile peppers - drained
1 3-ounce package cream cheese - softened
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas or 6-inch corn tortillas
1 10 3/4-ounce can condensed cream of chicken or cream of mushroom soup
1 8-ounce carton sour cream
1 cup + 1 tablespoon milk
3/4 cup shredded monterey jack or cheddar cheese (3 oz)
steps:
1. preheat oven to 350 degrees. in a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. remove skillet from heat. stir in 1 tablespoon of green chile peppers; reserve remaining peppers for sauce.
2. in a medium bowl combine cream cheese, 1 tablespoon of milk, and cumin; add nut mixture and chicken. stir until combined. spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. set aside.
3. for sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and 1 cup milk. pour evenly over the tortillas in the baking dish. cover with foil. bake about 35 minutes or until heated through. remove foil. sprinkle enchiladas with cheese and the 2 tablespoons almonds. return to oven; bake about 5 minutes more or until cheese melts.
- submitted by the bacon gnome
cook time: 40 minutes
servings: 6
ingredients:
1/4 cup + 2 tablespoons slivered almonds
1/4 cup chopped onions
2 Tbsp butter or margarine
1 4-ounce can diced green chile peppers - drained
1 3-ounce package cream cheese - softened
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas or 6-inch corn tortillas
1 10 3/4-ounce can condensed cream of chicken or cream of mushroom soup
1 8-ounce carton sour cream
1 cup + 1 tablespoon milk
3/4 cup shredded monterey jack or cheddar cheese (3 oz)
steps:
1. preheat oven to 350 degrees. in a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. remove skillet from heat. stir in 1 tablespoon of green chile peppers; reserve remaining peppers for sauce.
2. in a medium bowl combine cream cheese, 1 tablespoon of milk, and cumin; add nut mixture and chicken. stir until combined. spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. set aside.
3. for sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and 1 cup milk. pour evenly over the tortillas in the baking dish. cover with foil. bake about 35 minutes or until heated through. remove foil. sprinkle enchiladas with cheese and the 2 tablespoons almonds. return to oven; bake about 5 minutes more or until cheese melts.
- submitted by the bacon gnome
10.23.2010
grilled sweet bells
prep time: tbd
cook time: 20 minutes
servings: 2-4
ingredients:
1 red bell pepper
1 cup fresh salsa
4 ounces grated monterey jack cheese
steps:
1. preheat th egrill to medium-high heat. cut the pepper in half lengthwise, then again lengthwise through the spine forming a cup to hold the filling.
2. divide the salsa amonth the four pieces of pepper and top with the cheese. grill until the pper looks a bit charred on the bottom and the cheese is melted, about 20 minutes.
- slice of the wild, 2009
cook time: 20 minutes
servings: 2-4
ingredients:
1 red bell pepper
1 cup fresh salsa
4 ounces grated monterey jack cheese
steps:
1. preheat th egrill to medium-high heat. cut the pepper in half lengthwise, then again lengthwise through the spine forming a cup to hold the filling.
2. divide the salsa amonth the four pieces of pepper and top with the cheese. grill until the pper looks a bit charred on the bottom and the cheese is melted, about 20 minutes.
- slice of the wild, 2009
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