Grated Cheese Greats: Delicious Grated Cheese Recipes, The Top 97 Grated Cheese Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Grated Cheese Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Amanized Enchiladas, Andouille And Corn Pudding, Andouille Spoonbread, Angel's Hair Pasta with Asparagus, Appetizer Bean Con Queso, Veal Farsu Magru, Veal Ragu With Campanelle, Veal Scaloppini With Wine, Mushrooms And Green Olives, Warm Terrine Of Sausage, Peppers, Polenta And Mozzarella, White Cheddar And Jalapeno Spread, Wild Mushroom Risotto, Zucchini Frittata...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Grated Cheese Greats is packed with more information than you could imagine. 110 delicious dishes covering everything, each employing ingredients that should be simple to find and include Grated Cheese. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459346
• Langue: English

Extrait

Grated Cheese Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Amanized Enchiladas ..................................................................................... 1 Andouille And Corn Pudding .......................................................................... 2 Andouille Spoonbread ................................................................................... 3 Angel's Hair Pasta with Asparagus ................................................................. 4 Appetizer Bean Con Queso ............................................................................ 5 Apple Pie Pizza .............................................................................................. 6 Artichoke Quiche ........................................................................................... 6 Baked Steak And Lima Beans.......................................................................... 7 Baked Tomatoes ........................................................................................... 8 Basic Leftover Casserole ................................................................................ 9 Chickpea Cassoulet With Tomatoes & Chard ................................................ 10 Chili Casserole............................................................................................. 11 Christmas Crab Quesadillas ......................................................................... 11 Chulupa....................................................................................................... 12 Classic Lasagna Bolognese........................................................................... 13 Cold Corn Salad ........................................................................................... 16 Corn Enchiladas ........................................................................................... 17 Corned Beef Noodle Bake............................................................................. 17 Crab Quesadillas.......................................................................................... 18 Crabmeat Au Gratin ..................................................................................... 19 Creamy Chicken and Mushroom Lasagna ..................................................... 20 Crisp Quesadillas......................................................................................... 21 Crispy Confit Of Duck And Yukon Gold Potatoes With Spinach ..................... 22 Crock Pot Cheese Fondue Dip ...................................................................... 23 Crustless Spinach Mushroom Quiche ........................................................... 23 D'agneau A La Grecque ................................................................................ 24 Enchiladas ( Red Chili ) ................................................................................ 26

iii

Enchiladas Frescos....................................................................................... 26 Extra Cheese Lasagne .................................................................................. 28 Favorite French Onion Soup ......................................................................... 29 Featherbed Eggs .......................................................................................... 30 Fiesta Beef-Cheese Casserole ...................................................................... 31 Filetto Sorpresso Don .................................................................................. 32 French Buckwheat Crepes With Mushrooms And Herbs ................................ 33 French Onion Soup ...................................................................................... 35 French Onion Soup ..................................................................................... 37 French Onion Soup - Jarlsberg ..................................................................... 39 Fresh Cauliflower Au Gratin ......................................................................... 40 Fried Polenta With Simmered Beef Sauce ...................................................... 41 Frito Chili Pie Casserole ............................................................................... 42 Garlic And Olive Butter................................................................................. 43 Gnocchi Alla Romana ................................................................................... 44 Green Apple Risotto..................................................................................... 44 Green Chili ................................................................................................. 45 Green Minestrone ........................................................................................ 46 Green Pasta with Tomato-Cream Sauce ....................................................... 47 Grilled Stuffed Pasilla Chile With Avocado .................................................... 48 Hamburger Cupcakes .................................................................................. 49 Herbed Beef Patties...................................................................................... 50 Hot Chicken Casserole ................................................................................. 51 Hot Turkey Salad ......................................................................................... 52 Impossible Bacon Breakfast Pie (quiche) ....................................................... 52 Italian Quiche .............................................................................................. 53 Jhinga Jalpari ............................................................................................... 53 Leeks with Cheese ....................................................................................... 54 Lettuce Frittata ............................................................................................ 55 Macaroni And Cheese With Green Onions And Ham ..................................... 56 Macaroni With Ham And Asparagus ............................................................. 57 Maccaroncelli Alla Quintiere (Macaroni With Cheese) .................................... 58 Mexican Stuffed Peppers (Chiles Rellenos) ................................................... 59

Chapter 2 N-Z ................................................................................................................................................60 Prawns Arabian............................................................................................ 60 Pureed Vegetable Soup with Broccoli Florets ................................................ 60 Quiche Nicoise............................................................................................. 61 Quinoa Leek Casserole ................................................................................ 62 Red Beans With Pasta Sausage And Tomatoes .............................................. 63 Red Beans, Pasta, Sausage & Tomatoes ........................................................ 64 Rib Eye Express Barbequed Hamburgers ...................................................... 65

i

v

Table of Contents

Rice With Cabbage ....................................................................................... 66 Rice with Chopped Vegetables ..................................................................... 67 Rigatoni A La Vodka..................................................................................... 68 Rigatoni Casserole ....................................................................................... 69 Rigatoni With Sausage ................................................................................. 69 Rigatoni With Tuscan-Style Cauliflower And Pecorino .................................. 70 Risotto Verde (Green Rice) ........................................................................... 71 Safe Caesar Salad......................................................................................... 71 Schiaffetoni ................................................................................................. 73 Scrambled Eggs And Corn............................................................................ 73 Sensational Tomato Quiche ......................................................................... 74 Simplicity Crab-Stuffed Mushrooms............................................................. 75 Smoked Fishburgers .................................................................................... 76 Souffle Helene ............................................................................................. 77 Stuffed Boiled Jumbo Artichokes .................................................................. 78 Trofie With Eggplant Pesto ........................................................................... 79 Tubetti With Lemon, Black Beans And Olives ................................................ 80 Turkey Broccoli Casserole ............................................................................ 81 Turkey Chili Burritos .................................................................................... 81 Turkey Cutlets With Fried Ravioli.................................................................. 82 Tuscan Bean Soup........................................................................................ 84 Tuscany Peasant Soup ................................................................................. 84 Veal Cordon Bleu With Mushroom Sauce ...................................................... 85 Veal Farsu Magru ......................................................................................... 86 Veal Ragu With Campanelle ......................................................................... 87 Veal Scaloppini With Wine, Mushrooms And Green Olives............................. 89 Warm Terrine Of Sausage, Peppers, Polenta And Mozzarella ........................ 90 White Cheddar And Jalapeno Spread ............................................................ 91 Wild Mushroom Risotto................................................................................ 92 Zucchini Frittata........................................................................................... 93 Index .............................................................................................................................................95

v

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

AMANIZED ENCHILADAS

1 servings Source:Grated Cheese Greats

--SAUCE--- 3 cn Cream of chicken soup (or just one large

can) 1teaspoonOregano 1teaspoonSage (or less)

Chapter 1: A-M

1teaspoonCumin (or less) 2cupsWater 7ounces(to 8 oz.) Diced chilies x Garlic powder or minced garlic

---FILLING--- 1/2 lb Ground beef or chicken (can -use cut up chicken breast) Chopped onion ts Chili powder (or less) c Grated cheese (Monterey -)

Simmer soup, oregano, sage, cumin, water, chilies and garlic for 30 minutes.

Brown beef or chicken with onion and chili powder.

Add 1 cup sauce and 1 cup cheese to meat and spices.

Simmer until cheese is melted.

Put 1/2 of the sauce into large rectangular casserole dish.

1

Grated Cheese Greats

Open one package of flour tortillas.

Fill tortillas with meat mixture. Roll and place in casserole on top of the sauce.

Cover with remaining sauce and top with more cheese.

Bake at 350℉ for 25 to 30 minutes (or until it bubbles and is heated throughout).

ANDOUILLE AND CORN PUDDING

8 servings Source:Grated Cheese Greats

1tablespoonolive oil 1lb.andouille sausage 1cupchopped onions ½cupchopped celery 2tablespoonsminced garlic 1cupfresh sweet corn -, (about 2 ears) 5 eggs, beaten

1cupheavy cream 3cupsmilk salt, to taste cayenne pepper, to taste freshly-ground black pepper,

to taste 8cupswhite bread in 1" cubes

2

8ouncesgrated white cheddar -, (about 2 cups) ½ chicken, (breast, thigh, leg attached), grilled 2 chicken wings, marinated in crystal hot sauce

flour, for dredging wings Emeril's essence, see * note 1cupdark chicken reduction, warm

¼cupgrated white cheddar cheese 1tablespoonchopped chives 1tablespoonbrunoise red peppers

Chapter 1: A-M

Preheat the oven to 375℉. Preheat the grill. Preheat the fryer. Grease a 3-quart baking dish.

In a saute pan, heat the olive oil. When the oil is hot, add the Andouille and render for 3 to 4 minutes. Add the onions and celery and continue to saute for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic and corn and cook for 1 minute. Season the mixture with salt and pepper.

Remove from the heat and set aside. In a mixing bowl, whisk the eggs, cream, and milk together. Season the mixture with salt, cayenne and black pepper. Fold the Andouille mixture, bread cubes and half of the cheese into the cream mixture, mix thoroughly. Cover the pudding and refrigerate for 30 minutes. Pour the mixture into the prepared pan. Sprinkle the pudding with the remaining cheese.

Bake for 45 minutes or until the pudding is set and golden brown. Remove from the oven and let stand for 5 minutes. Dredge the marinated chicken wings in flour. Fry the chicken wings for about 3 minutes or until they float. Remove from the fryer and drain. Season the wings. Mound the pudding in the center of the plate. Lay the grilled chicken aside the pudding. Spoon the sauce over the top. Garnish with the chicken wings, grated cheese, chives, and peppers. This recipe yields 8 servings.

ANDOUILLE SPOONBREAD

6 servings Source:Grated Cheese Greats

1lb.Andouille sausage, finely chopped 1cupFinely-chopped onions 1tablespoonMinced garlic 2cupsHeavy cream 5 Eggs

½cupMilk 2tablespoonsCrystal hot sauce Worcestershire sauce 1cupCornmeal 1teaspoonBaking powder Salt, to taste

3

Grated Cheese Greats

Freshly-ground black pepper, to taste === GARNISH === 2tablespoonsChopped green onions

¼cupGrated Parmigiano- Reggiano cheese

Preheat the oven 350℉. Grease a 13- by 9-inch rectangular baking dish. In a saute pan, render the andouille for 2 to 3 minutes. Stir in the onions and garlic.

Saute for 2 minutes, or until the onions wilt. Remove from the heat. In mixing bowl, whisk the cream, eggs and milk together. Stir in the hot sauce and Worcestershire sauce. Combine cornmeal, baking powder and stir in andouille mixture. Season with salt and pepper.

Pour into prepared pan and bake for 30 minutes or until the spoonbread is set. Spoon the spoonbread into a bowl. Garnish with green onions and grated cheese. This recipe yields 6 to 8 servings.

ANGEL'S HAIR PASTA WITH ASPARAGUS

2 servings Source:Grated Cheese Greats

3quartswater 12 stalks asparagus 2tablespoonsbutter 2cupsheavy cream

4

6 coils angel hair pasta ½cupgrated Parmesan cheese Fresh ground black pepper

Fill a large saucepan with water and put over high heat to boil for pasta.

Cut 3-inch pieces from tips of asparagus (the rest can be kept to make soup); then with a chef's knife, slice 3- inch tips into thin bias