#shredded cheddar

[iamthecheesesandwitch]

Your body is a temple?

My body is a cheese cellar! Give me cheese!

[rubys-kitchen]

Low Carb Breakfast Hash

Chef’s Note: Okay, you realize that it's not potato but cauliflower, but I think it's still tasty. Especially using the runny yolk for added flavor. Cheese does do some lifting

Ingredients

6 slices bacon

1 small yellow onion, chopped

1 red bell pepper, chopped

1 large head of cauliflower, chopped

kosher salt

smoked paprika

2 tbsp water

2 garlic clove, minced

2 tbsp finely chopped chives

4 eggs

1/2 cup + 1/2 cup shredded Cheddar cheese

Instructions

1. In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of the bacon fat in the skillet, removing any black pieces from the bacon.

Seriously, if you can, use a 12” or 14” pan. If you only have 10”, things will be cramped down the line, but it is manageable

2. Turn heat back to medium. Add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt and paprika.

3. Add the 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes.

If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.

Cut bacon into 1-inch pieces

4. Take off the lid, then stir in the bacon pieces, 1/2 cup cheddar, minced garlic, and chives. Cook, stirring until the garlic is fragrant and cheese is slightly melty

5. Using a wooden spoon, make four holes in the hash to reveal the bottom of the skillet. Crack an egg into each hole and season each egg with salt. Sprinkle remaining 1/2 cup cheddar cheese over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

[potatowedges12]

Measuring out cheese. Just like normal.

[what-marsha-eats]

Includes an instructional video.

[fieriframes]

[Whole mess of that. Parmesan cheese. Swiss cheese. Provolone cheese. Mix of shredded cheddar and Monterey Jack. In the crab cake? In the crab cake. And then 4 cups of bread crumbs.]

[kennys-parka-jacket]

If this recipe I made up just now doesn't work then I will have wasted half a carton eggs

[roseverdict]

don't cry. pour a small-seeming serving of any pasta noodle you'd like in a deep microwave-safe bowl, just barely cover the noodles with water, microwave for roughly 2 minutes 30 seconds, stir, microwave for 2 more minutes, carefully drain the pasta water from the pasta, liberally mix shredded non-mozzarella cheese into the hot noodles, and pour small amounts of milk in (maaaybe a school milk carton's worth or two at most) to taste and to make it creamier, okay?

[yaboy-miz]

I’ve ascended to godhood

[skeletonpendeja]

Shit I been cooking lately

[rubys-kitchen]

Ham & Potato Soup 1

Original recipe’s link

Makes: ~3 quart?

Ingredients

2 lbs Yukon Gold Potatoes (about 4 medium potatoes)

2 tbsp + 3 tbsp unsalted butter

1 small yellow onion, diced (~ 1 cup)

(opt.) 1 stalk celery, diced

3 garlic clove, minced

1/2 tsp onion powder

1/4 tsp dried thyme

1 pinch ground sage

1/4 cup all purpose flour

3 1/2 cup low sodium chicken broth

1 bay leaf

2 cup half and half

2 cup ham, diced

2 cup shredded cheddar cheese

2 tbsp chives, to garnish

Instructions

0. Dice the onion and celery. Mince the garlic. Dice your ham.

1. Either peel or don��t peel your potatoes. Cut them into 1-inch cubes. Add potatoes to a stock pot. Add enough water to cover them. Salt the water and boil gently for about 10 minutes or until very fork tender

2. Once potatoes are done, drain them. Gently mash. Stir in the 2 tbsp butter and a splash of half and half. Set aside.

3. While the potatoes boil, melt the 3 tbsp butter in a large soup pot. Add the onions and celery. Sauté for 5 minutes.

4. To the vegetables, add the minced garlic, onion powder, dried thyme, and ground sage. Cook for 1 minute.

5. Add the flour and stir for 1 full minute to remove the raw flour taste.

6. Add the chicken broth and bay leaf. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.

7. Add the mashed potatoes to the soup. Stir them until combined into the soup. Discard the bay leaf.

8. Optional: Remove from heat and use an immersion blender to blend the broth until very creamy and combined. You can also use a blender and blend in batches.

Blending is optional but makes the soup so thick and creamy.

9. Add in the diced ham and stir to combine. Let it simmer for 10 minutes or until ready to serve.

10. Turn off the heat. Sprinkle the cheese gradually over the warm (not hot) base and stir until melted and combined. Taste and adjust seasonings as desired.

11. Garnish with chives and serve!

[definitelynotshouting]

new years treating me fine :) and i'll have to try it!! not a huge cheese person (i'm a shredded cheese at 3 am person tho) but that sounds good!

-🍁

THE RED DRAGON PROPAGANDA IS WORKING PEOPLE GO GO GO GO--

[hogmilked]

i have enough pasta, broth and cheese to make one more pot of gochujang broccoli mac and cheese before i can’t make anymore til payday. my god i’m going treat mode tonight

[tripleaxeldiaz]

true happiness IS achievable. all you have to do is eat a bowl of carbonara buldak noodles

[fieriframes]

[TOP IT WITH A COUPLE OF PIECES OF SLICED BACON. SMOKED CHEDDAR CHEESE. SLIDE THIS RIGHT IN THE OVEN AND ANGEL CRIES, ‘LET ME GO, LET ME GO.’ WE DON’T LISTEN. SHREDDED LETTUCE. ROMA TOMATOES. PICKLE CHIPS AND SLICED ONIONS, REAL THIN, SO THAT WHEN YOU PUT THE BURGER ON, IT ALMOST COOKS THE ONIONS--]

[libraryspectre]

Kraft boxed mac n cheese is probably never gonna be spectacular but you can significantly level it up by using sour cream instead of milk, adding a handful of whatever cheese you have around, and adding a ton of black pepper. Just what looks like an absurd amount of pepper.