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Ingredients 1 1/2 cups water 1 cup milk 8 ounces elbow macaroni 4 ounces American cheese, shredded (1 cup) 1/2 teaspoon Dijon mustard Small pinch cayenne pepper 4 ounces extra-sharp cheddar cheese ...
1/2 cup barbecue sauce. 4 ounces smoked gouda cheese, shredded. 2 green onions, thinly sliced, optional. Preheat the oven to 425°F and line a baking sheet with parchment paper. Pound the chicken ...
8 ounces thick-cut bacon 2 pounds bone-in, skin-on chicken thighs 3 pounds beef chuck or round roast. Dairy 3 ounces grated Parmesan cheese, plus more for serving ... Chocolate Raspberry Mousse Cups.
Traditionally, when describing volumes, recipes commonly give measurements in breakfast cups (8 fluid ounces; named after a cup for drinking tea or coffee while eating breakfast), [29] [30] teacups (5 fluid ounces), [31] and coffee cups (2 1 ⁄ 2 fluid ounces; named after a small cup for after‑dinner coffee served to aid digestion). [32]
1/4 pounds diced bacon. 2 tablespoons vegetable oil. 1 medium onion. ... 8 ounces goat cheese. 1/2 cup heavy cream. 3 sprigs fresh thyme, leaves stripped and chopped. 1 cup cooked brown rice.
2 cans green beans. 1/2 cup milk. ... just remember you need four cups total, so 1 1/2 pounds fresh or 16-20 ounces frozen. ... Cauliflower Mac and Cheese with Chicken Sausage.
2. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute.
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.