Type what you have

Ingredients

• ✓ muenster cheese
• bacon
• kluski noodle
• onion
• cabbage
• cottage cheese
• dill weed
• salt
• butter
• bread crumb
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
4. 4 Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
5. 5 Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
6. 6 Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
7. 7 Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

By LADDIE18

Ingredients

• ✓ muenster cheese
• pork sausage
• canola oil
• vegetable oil
• mini waffle
• strawberry jam

Instructions

1. 1 Using the palms of your hands, take a dollop of the sausage and begin forming 8 small patties, about the size of silver dollars.
2. 2 Heat the oil in a frying pan over medium-high heat, and fry each patty until they are cooked through, about 4 minutes on each side.
3. 3 Cut each cheese slice into fourths and place two on each patty.
4. 4 Toast your waffles, then spread jam on one side. Cut them into fourths if you're using full-size waffles. Place a sausage patty with cheese on a prepared waffle, and top with another piece of waffle. Continue until you have eight mini sandwiches.
5. 5 Use toothpicks to hold each waffle bite together for serving.

By JimmyDean

Ingredients

• ✓ muenster cheese
• all-purpose flour
• salt
• black pepper
• milk
• cheddar cheese
• white rice
• chicken breast
• bread crumb
• butter

Instructions

1. 1 Combine flour, salt, and pepper in a large saucepan; slowly whisk in milk. Cook over medium heat until thick and bubbly, 5 to 10 minutes. Continue cooking for 2 more minutes. Remove from heat and add Muenster and Cheddar cheeses. Let sit for a few minutes and then stir until cheeses have melted.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir cooked rice and cooked chicken into the cheese sauce and pour into a 9x13-inch casserole dish.
4. 4 Mix bread crumbs and melted butter together in a small bowl. Spoon over the top of the casserole.
5. 5 Bake in the preheated oven until bubbling and heated through, about 30 minutes.

By momofsix

Ingredients

• ✓ muenster cheese
• olive oil
• chicken breast
• red bell pepper
• milk
• butter
• garlic
• garlic powder
• cornstarch
• linguine pasta

Instructions

1. 1 In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
2. 2 In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
5. 5 Pour sauce over hot pasta; serve.

By Heidi Waun

Ingredients

• ✓ muenster cheese
• pork sausage
• cooking spray
• egg
• adobo seasoning
• multi-grain sandwich roll

Instructions

1. 1 Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes.
2. 2 Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet.
3. 3 Beat eggs and adobo seasoning in a bowl until light and frothy.
4. 4 Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions.
5. 5 Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.

By thedailygourmet

Ingredients

• ✓ muenster cheese
• chicken breast
• milk
• bread crumb
• mushroom
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange chicken in a 9x13-inch baking dish.
3. 3 Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover the dish with aluminum foil.
4. 4 Bake for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes.

By Mary

Ingredients

• ✓ muenster cheese
• butter
• ground beef
• black pepper
• onion powder
• salt
• cream of mushroom soup
• sour cream
• saltine cracker
• spinach
• button mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish.
2. 2 Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes.
3. 3 Mix cream of mushroom soup and sour cream together in a bowl.
4. 4 Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.

By Angi H

Ingredients

• ✓ muenster cheese
• egg
• garlic
• salt
• black pepper
• spinach
• onion

Instructions

1. 1 Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
2. 2 Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil.
3. 3 Pour 1/2 cup water into a multi-functional pressure cooker, such as Instant Pot. Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes.
4. 4 Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.

By thedailygourmet

Ingredients

• ✓ muenster cheese
• vegetable oil
• onion
• spinach
• egg
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
2. 2 Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.
3. 3 Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended.
4. 4 Pour into the prepared pan.
5. 5 Bake in the preheated oven until eggs have set, about 30 minutes.
6. 6 Remove from the oven and let cool for 10 minutes before serving.
7. 7 Serve hot and enjoy!

By ANY14TNS

Ingredients

• ✓ muenster cheese
• rye bread
• caraway seed
• margarine
• corned beef
• chicken breast
• sauerkraut
• salad dressing

Instructions

1. 1 Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
2. 2 Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
3. 3 Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

By Robin Hofstatter Noftz

Ingredients

• ✓ muenster cheese
• cream of chicken soup
• sour cream
• green chile pepper
• corn tortilla
• chicken
• colby longhorn cheese
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
3. 3 Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

By Teri Barker

Ingredients

• ✓ muenster cheese
• egg
• chicken breast
• butter
• mushroom
• bread crumb
• vegetable oil
• white wine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lightly beat eggs in a small bowl. Soak the chicken pieces in the egg for at least 30 minutes. Meanwhile, melt the butter in a large skillet and add the mushrooms. Cook and stir the sliced mushrooms until softened.
3. 3 Remove the chicken from the egg mixture. Roll the chicken pieces in bread crumbs and set aside. Heat a small amount of oil in a large skillet over medium-high. Place the chicken pieces in the pan and brown on all sides. Brown the pieces in batches if necessary.
4. 4 Place the browned chicken pieces in a 9x13 inch glass baking dish. Cover the chicken with the sauteed mushrooms. Pour the wine into the baking dish, then cover the mixture with the sliced cheese.
5. 5 Bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.

By peggy

Ingredients

• ✓ muenster cheese
• sandwich roll
• dijon mustard mayonnaise blend
• turkey
• swiss cheese
• deli ham
• mayonnaise
• roast beef
• tomato

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place roll on the prepared baking sheet, cut-sides-up. Spread Dijonnaise on 1 roll half; top with turkey, Swiss cheese, and ham.
3. 3 Spread 1 tablespoon mayonnaise on other roll half; top with roast beef, tomato, and Muenster cheese.
4. 4 Broil sandwich, open-faced, until cheeses melt and begin to bubble and ham begins to crisp around the edges. Put both halves together to serve.

By LAURIE ABKEMEIER

Ingredients

• ✓ muenster cheese
• all-purpose flour
• active dry yeast
• white sugar
• salt
• milk
• margarine
• egg
• egg

Instructions

1. 1 Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
2. 2 Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
3. 3 Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
4. 4 Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
5. 5 Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
6. 6 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
7. 7 Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
8. 8 Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
9. 9 Let dough rest, 10 to 15 minutes. Brush with egg white.
10. 10 Bake in the preheated oven until golden brown, about 1 hour.

By Booksie B

Ingredients

• ✓ muenster cheese
• ciabatta bread
• salt
• garlic powder
• onion powder
• butter
• lime juice
• mayonnaise
• pesto sauce
• red wine vinegar
• onion
• brown sugar
• garlic oil
• butter
• black pepper
• salt
• butter
• rib-eye steak

Instructions

1. 1 Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
2. 2 Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
3. 3 Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
4. 4 Preheat oven to 325 degrees F (165 degrees C).
5. 5 Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes.
7. 7 Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
8. 8 Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

By Culinary Envy

Ingredients

• ✓ muenster cheese
• pasta
• salad dressing
• mayonnaise
• rotisserie chicken
• bacon
• cherry tomato
• celery
• green bell pepper
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.
3. 3 Whisk Italian-style dressing and mayonnaise together in a large bowl.
4. 4 Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.
5. 5 Enjoy!

By Lane J

Ingredients

• ✓ muenster cheese
• french bread
• mayonnaise
• mustard
• surimi
• colby jack cheese
• tomato
• avocado
• alfalfa sprout
• salt
• black pepper

Instructions

1. 1 Slice loaf in half lengthwise. Scoop out and discard the center portion of each half to make a hollow. Spread mayonnaise over bottom piece; spread mustard over top piece.
2. 2 Fill bottom hollow with surimi. Cover with Muenster and Colby-Jack cheese, then layer with tomato, avocado, and sprouts. Season with salt and pepper. Cover with top piece and slice across loaf to make 6 sandwiches.

By Todi

Ingredients

• ✓ muenster cheese
• margarine
• paprika
• onion
• water
• potato
• half-and-half
• cod
• egg
• salt

Instructions

1. 1 Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.
2. 2 Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.
3. 3 Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.

By Bob Cody

Ingredients

• ✓ muenster cheese
• butter
• all-purpose flour
• flour
• milk
• paprika
• chipotle pepper
• ancho chile powder
• cayenne pepper
• salt
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
2. 2 Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
3. 3 Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

By John Mitzewich

Ingredients

• ✓ muenster cheese
• ground beef
• turkey sausage
• red onion
• anaheim chile pepper
• garlic
• egg
• worcestershire sauce
• chili powder
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
3. 3 Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Teri Carrillo-Fox

Ingredients

• ✓ muenster cheese
• bacon
• breakfast sausage
• jalapeno pepper
• monterey jack cheese
• cheddar cheese
• cream cheese
• crawfish tail
• vegetable oil
• all-purpose flour
• paprika
• white pepper
• garlic salt
• beer

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stir the breakfast sausage into the skillet, and cook until crumbly and no longer pink. Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once melted, stir in the crumbled bacon, breakfast sausage, and chopped crawfish tails. Set aside.
2. 2 Remove the stems from the jalapenos, and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me, I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger, and stuff with the meat and cheese mixture (you remembered the gloves, right?). Place the stuffed jalapenos onto a dish, and freeze overnight or until solid.
3. 3 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until combined, then quickly whisk in the beer until a batter has formed.
4. 4 Use a skewer to stab a frozen jalapeno, then dip it into the batter until coated. Place the jalapeno in the hot oil, and hold for a few seconds just below the surface, before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.

By Lori

Ingredients

• ✓ muenster cheese
• beer
• teriyaki sauce
• chili powder
• garlic powder
• chicken breast
• tomatillo
• water
• onion
• garlic
• salt
• black pepper
• cilantro
• sour cream

Instructions

1. 1 Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
7. 7 Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.
8. 8 Bake in preheated oven until cheese melts, about 15 minutes.

By Pete Zaria

Ingredients

• ✓ muenster cheese
• cooking spray
• zucchini
• ground turkey
• water
• taco seasoning
• red sweet pepper
• tomato
• green chile
• onion
• cilantro
• sour cream
• sour cream seasoning mix
• green onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil. Add zucchini halves; cook until slightly softened, about 1 minute. Transfer zucchini halves to the prepared baking dish, cut-sides up.
3. 3 Heat a large skillet over medium-high heat. Add ground turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Add water and taco seasoning to the skillet; cook over medium-high heat until thickens and turkey coated, about 5 minutes. Add bell peppers, tomatoes and chiles, onion, and cilantro; cook and stir until peppers are softened, about 5 minutes more. Remove from heat.
5. 5 Stir sour cream and sour cream seasoning mix together in a small bowl until well blended.
6. 6 Spoon turkey mixture into hollows of zucchini halves using a slotted spoon; press firmly. Top turkey mixture with about ½ sour cream mixture; sprinkle with green onions, Muenster cheese, and Cheddar cheese.
7. 7 Bake in the preheated oven until cheese is melted and zucchini is cooked through, about 30 minutes. Top with remaining ½ sour cream mixture.

By dzcarrera

Ingredients

• ✓ muenster cheese
• broccoli
• butter
• celery
• onion
• garlic
• cream of mushroom soup
• cream of chicken soup
• water
• dijon mustard
• paprika
• salt
• pepper
• instant rice
• panko bread crumb

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.
3. 3 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes.
4. 4 Stir in soups and milk and heat through.
5. 5 Add cooked vegetable mixture to broccoli in the bowl.
6. 6 Stir in shredded cheese, mustard, paprika, and pepper.
7. 7 Stir in rice until combined. spoon into prepared baking dish.
8. 8 Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon melted butter. Sprinkle on top
9. 9 Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.
10. 10 Enjoy!

By GMW

Ingredients

• ✓ muenster cheese
• hamburger bun
• bread crumb
• egg
• black pepper
• kosher salt
• chili powder
• paprika
• garlic powder
• soy sauce
• ketchup
• worcestershire sauce
• walnut
• brown rice
• black bean
• olive oil
• onion
• cremini mushroom

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
2. 2 Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
3. 3 Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
4. 4 Remove from the oven and let mixture cool for 10 minutes.
5. 5 Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
6. 6 Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
7. 7 Form mixture into 8 patties and season each with salt and pepper.
8. 8 Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
9. 9 Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.

By Nicole McLaughlin

Ingredients

• ✓ muenster cheese
• naan bread
• black pepper
• salt
• mint
• basil
• caper
• tomato sauce
• black pepper
• salt
• olive oil
• garlic
• onion
• egg
• ground lamb
• parsley
• basil
• mint
• paprika
• garlic powder
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
5. 5 Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
6. 6 Bake in the oven until cheese is melted, 5 to 10 minutes.

By jdwuscg

Ingredients

• ✓ muenster cheese
• almond
• sugar snap pea
• raspberry
• turkey
• spinach
• flour tortilla
• black pepper
• salt
• onion powder
• garlic
• honey
• mayonnaise
• balsamic vinegar
• black pepper
• salt
• garlic
• balsamic vinegar
• olive oil
• basil
• cherry tomato
• mozzarella cheese

Instructions

1. 1 Combine mozzarella pearls, tomatoes, and basil in a bowl; set aside. Whisk olive oil, balsamic vinegar, and garlic together in another bowl. Pour over tomato mixture and stir gently to coat. Season with salt and pepper. Chill for 1 hour.
2. 2 In the meantime, whisk balsamic vinegar, mayonnaise, honey, garlic, onion powder, salt, and pepper together for dressing in a small bowl until smooth. Transfer to a jar or other container and refrigerate until ready to use.
3. 3 Drizzle tortilla with some of the creamy balsamic vinaigrette, layer with baby spinach, sliced turkey, and Muenster cheese. Sprinkle with chopped raspberries. Drizzle with more balsamic vinaigrette if desired. Roll tortilla and fillings gently and tightly starting with 1 edge into a long tube. Cut into approximately 1-inch slices, securing with toothpicks if needed.
4. 4 Add prepared roll-ups and caprese salad to bento boxes. Add sugar snap peas and almonds, using a small container if needed. Add extra balsamic dressing for dipping, if desired.

By My Hot Southern Mess