Type what you have

Ingredients

• ✓ cheddar cheese
• cooking spray
• parmesan cheese
• baking mix
• milk
• egg white
• onion
• garlic salt

Instructions

1. 1 Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
2. 2 Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
3. 3 Cook on High until bread is cooked through, about 1 hour.

By FOURBGIRL

Ingredients

• ✓ cheddar cheese
• cassava flour
• kosher salt
• cayenne pepper
• butter
• milk

Instructions

1. 1 Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.
2. 2 Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
3. 3 Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• cooking spray
• self-rising flour
• sugar
• rosemary
• beer
• apple
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Sift flour, sugar, and rosemary together into a large bowl. Stir in beer until combined. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Transfer batter to the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven; pour melted butter on top. Bake 3 to 5 minutes more.

By Tammy Lynn

Ingredients

• ✓ cheddar cheese
• active dry yeast
• sugar
• water
• dill pickle juice
• bread flour
• dill pickle
• olive oil
• dill weed
• cooking spray
• salt

Instructions

1. 1 Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
2. 2 Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
3. 3 Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
4. 4 Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.
5. 5 Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
6. 6 Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

By craftyreason

Ingredients

• ✓ cheddar cheese
• cooking spray
• sugar
• butter
• baking powder
• baking soda
• salt
• white vinegar
• all-purpose flour
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
2. 2 Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese.
3. 3 Spoon batter into the muffin cups until 3/4 full.
4. 4 Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By AcornGrill

Ingredients

• ✓ cheddar cheese
• all-purpose flour
• baking powder
• sugar
• cream of tartar
• garlic powder
• salt
• butter
• italian seasoning
• whole milk
• butter
• parsley flakes
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
3. 3 Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
4. 4 Bake in preheated oven until lightly browned, about 15 minutes.
5. 5 Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

By slyorkie

Ingredients

• ✓ cheddar cheese
• cooking spray
• ground beef
• onion
• all-purpose flour
• sugar
• baking powder
• salt
• ketchup
• milk
• butter
• egg
• yellow mustard

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 24 muffin cups with paper cups and lightly coat with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until the beef is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Mix flour, sugar, baking powder, and salt together in a large bowl. Stir ketchup, milk, butter, eggs, and mustard together in a separate bowl; add to flour mixture and stir until pink in color. Mix ground beef mixture into the flour mixture; spoon into prepared muffin cups to completely filled.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By rocklighting

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• egg
• water
• nonfat dry milk
• pumpkin puree
• sugar
• instant yeast
• salt
• turkey sausage
• egg white
• milk
• cinnamon stick

Instructions

1. 1 Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
2. 2 Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
3. 3 Transfer dough to the refrigerator and chill for 3 hours.
4. 4 Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
7. 7 Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

By Diana71

Ingredients

• ✓ cheddar cheese
• cooking spray
• all-purpose flour
• brown sugar
• baking powder
• salt
• pumpkin puree
• greek yogurt
• oat
• oat
• cinnamon
• egg white
• honey
• water

Instructions

1. 1 Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.
2. 2 Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.
3. 3 Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.
4. 4 Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.
5. 5 Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.

By Lela

Ingredients

• ✓ cheddar cheese
• bacon
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large, deep skillet over medium-high heat until evenly brown, but still flexible. Wrap bacon around the inside of a muffin cup. Place butter (or bacon grease) in the bottom of the muffin cup; crack egg into the muffin cup.
3. 3 Bake in the preheated oven for 10 to 15 minutes. Place cheese over egg; continue cooking until cheese melts and egg is cooked.

By Spokes

Ingredients

• ✓ cheddar cheese
• baking potato
• baked bean
• corned beef
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
3. 3 Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
4. 4 Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

By KAVA48

Ingredients

• ✓ cheddar cheese
• yogurt
• green onion
• mayonnaise
• horseradish
• black pepper

Instructions

1. 1 Stir Cheddar cheese, yogurt, green onions, mayonnaise, horseradish, and black pepper together in a bowl; refrigerate until chilled, at least 1 hour.

By Phyllis Cook Sliger

Ingredients

• ✓ cheddar cheese
• onion
• ground beef
• sauerkraut
• crescent roll

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brown onion and ground beef in a large skillet over medium-high heat. Drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
3. 3 Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of beef mixture. Press dough seams together and sprinkle all with cheese.
4. 4 Bake in preheated oven for 25 to 30 minutes, or until golden brown.

By Kathy Wing

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• salt
• milk
• red pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper or lightly grease them.
2. 2 Beat butter and Cheddar cheese together in a large bowl with an electric mixer until creamy and well blended. Add flour and salt; mix until a soft dough forms. If the dough seems too crumbly, add milk, 1 teaspoon at a time, until it just comes together.
3. 3 Transfer the dough to a lightly floured surface. Roll out to ½ inch thickness. Cut into 2-inch strips using a knife, pastry wheel, or cookie press with a star tip for a traditional look.
4. 4 Arrange cheese straws 1 ½ inches apart on the prepared baking sheets; sprinkle with ground red pepper if using.
5. 5 Bake in the preheated oven until golden and crisp, about 10 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

By Leigh

Ingredients

• ✓ cheddar cheese
• vegetable oil
• onion
• baked bean
• corned beef
• tomato puree
• worcestershire sauce
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
3. 3 Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

By Wenchpie

Ingredients

• ✓ cheddar cheese
• self-rising flour
• baking soda
• butter
• buttermilk
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk together self-rising flour and baking soda in a large bowl. Add cold butter and cut it into flour with a pastry blender until mixture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of flour mixture and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
3. 3 Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle, flouring the surface if dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness.
4. 4 Sprinkle dough with 1/4 cup cheese and 1/8 cup green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining 1/4 cup cheese and 1/8 cup green onions. Fold into thirds and roll out again to about 1/2-inch thickness. Use a 2- or 3-inch round cutter to cut out 12 biscuits.
5. 5 Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk. Sprinkle the tops with about 1 teaspoon cheese.
6. 6 Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• ground beef
• potato
• cream cheese
• garlic
• mixed vegetable
• beef gravy

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brown meat in a large skillet.
3. 3 While the meat is browning, mix potatoes, cream cheese, 1/2 cup shredded cheese, and garlic until well blended.
4. 4 Drain meat. Return to skillet; stir in vegetables and gravy.
5. 5 Spoon into a 9-inch square baking dish.
6. 6 Cover with potato mixture and remaining 1/2 cup shredded cheese.
7. 7 Bake in the preheated oven until heated through, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ cheddar cheese
• cauliflower
• butter
• all-purpose flour
• milk
• salt
• white pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
2. 2 Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
3. 3 Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
4. 4 Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

By ButtercupBento

Ingredients

• ✓ cheddar cheese
• ground beef
• onion
• tomato
• vegetable oil
• salt
• instant mashed potato flakes

Instructions

1. 1 Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
2. 2 In the meantime, prepare the mashed potatoes as directed on the packet.
3. 3 Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
4. 4 Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

By Gaby

Ingredients

• ✓ cheddar cheese
• milk
• water
• salt
• polenta
• butter
• black pepper

Instructions

1. 1 Combine milk, water, and kosher salt in a large pot over medium-high heat; bring to a boil. Gradually whisk polenta into boiling milk-water mixture. Reduce heat to low and cover. Simmer until creamy, about 20 minutes, lifting the lid and stirring every 3 to 4 minutes to prevent sticking.
2. 2 Remove the pot from heat. Stir in butter and pepper until incorporated. Gradually stir in cheese until melted. Serve hot.

By dadrules

Ingredients

• ✓ cheddar cheese
• bread flour
• salt
• baking powder
• butter
• buttermilk
• confectioners' sugar
• onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
3. 3 Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

By Keri

Ingredients

• ✓ cheddar cheese
• swiss cheese
• parmesan cheese
• cornstarch
• irish stout beer
• steak sauce
• worcestershire sauce
• garlic powder
• hot pepper sauce
• mustard
• black pepper

Instructions

1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
4. 4 Season with black pepper to taste.

By Chef Tarek

Ingredients

• ✓ cheddar cheese
• potato
• cabbage
• carrot
• onion
• yellow mustard
• salt
• pepper

Instructions

1. 1 Place potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
2. 2 Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into mashed potatoes along with onion, mustard, and Cheddar cheese. Season with salt and pepper.
3. 3 Shape mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

By sanzoe

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• salt
• mustard
• cayenne pepper
• milk
• worcestershire sauce

Instructions

1. 1 In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
2. 2 Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

By PATTY5

Ingredients

• ✓ cheddar cheese
• cauliflower
• butter
• all-purpose flour
• milk
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place cauliflower in a large pot and cover with water. Bring to a boil, then cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
3. 3 Melt butter in a small saucepan over low heat. Whisk in flour until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
4. 4 Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over cauliflower and sprinkle Cheddar over top.
5. 5 Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.

By Ita

Ingredients

• ✓ cheddar cheese
• cauliflower
• margarine
• onion
• flour
• mustard
• milk
• parmesan cheese
• panko bread crumb

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C).
2. 2 Cook cauliflower in boiling water in large saucepan 4 minutes. Drain well.
3. 3 Melt 2 tablespoons margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, frequently stirring. Remove from heat. Add 1 1/4 cups Cheddar and 3 tablespoons Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into a 2.5-liter casserole dish sprayed with cooking spray.
4. 4 Microwave remaining margarine in medium microwaveable bowl 30 seconds or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
5. 5 Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

By Cracker Barrel

Ingredients

• ✓ cheddar cheese
• ground beef
• onion
• cabbage
• onion soup mix
• black pepper
• bread dough
• butter flavored cooking spray
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
2. 2 Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
3. 3 Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

By Marlene

Ingredients

• ✓ cheddar cheese
• green bell pepper
• ground beef
• onion
• green bell pepper
• garlic
• pasta sauce
• onion
• tomato lentil couscous mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
3. 3 Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
4. 4 Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

By Catherine

Ingredients

• ✓ cheddar cheese
• seashell pasta
• carrot
• leaf lettuce
• cucumber
• green pea
• corn
• mayonnaise
• brown sugar
• curry powder
• garlic salt

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• salt
• pepper
• mustard
• worcestershire sauce
• hot pepper sauce
• milk
• beer
• bread

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce. Cook and stir until smooth and bubbly, about 5 minutes.
3. 3 Remove the saucepan from the heat. Gradually stir in milk, then return to heat and stir continuously until mixture comes to a boil. Slowly pour in beer; cook and stir for 1 minute.
4. 4 Melt Cheddar cheese into mixture in small portions until completely incorporated. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up.
6. 6 Spoon cheese sauce over untoasted side.
7. 7 Cook under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes. Serve hot.

By MOMFISH