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2 cups (8 ounces) shredded mozzarella cheese. Fresh basil or finely chopped parsley, for garnishing. Preheat the oven to 375°F and heat the oil in a very large (12-inch) oven-safe skillet over ...
1 1/2 cups beef broth. 8 ounces dried pasta shells. 1 (14.5-ounce) can crushed tomatoes, not drained. 8 ounces sharp cheddar cheese, shredded (about 2 cups) 1/2 cup heavy cream or half-and-half.
15 oz. can sweet corn, undrained 2 cups sharp cheddar cheese (shredded) A 12-inch cast iron skillet is needed to make the Cowboy Cornbread Casserole by Debi Morgan.
2 ½ cups shredded cheddar cheese. 2 ½ cups shredded Monterey Jack cheese. 1 (8-ounce) block of Velveeta, cubed. 2 cups elbow macaroni. 2 eggs, beaten. 1 cup whole milk, room temperature.
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 ...
pecans, plus 2 pecan halves. 8 oz. cream cheese, at room temperature. 8 oz. smoked gouda, shredded (about 2 cups) 1/2 c. sun-dried tomatoes in oil, plus 1 piece for decorating. 1 tbsp. milk.
12 oz. egg noodles. 2 tbsp. unsalted butter. ... 8 oz. sharp cheddar, shredded, divided. 1 tbsp. ... Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 ...
shredded mozzarella cheese, divided. 8 oz. rotini pasta, cooked. 4 c. chopped rotisserie chicken. 4 oz. diced pimentos, drained. ... pimientos, and 1/2 cup of the green onion until well combined ...
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