1
Sprinkle grated Cheddar cheese over the biscuits when you want something different.
2
Stir in the cream and the grated cheddar, then adjust the seasoning.
3
Add grated cheddar cheese and then grated mozzarella cheese on top of this.
4
Add another layer of nachos on top and then more grated cheddar cheese.
5
Sprinkle each generously with grated Cheddar, broil until melted and serve with crisp bacon.
6
Grate cheddar and sprinkle over the top of the quiche.
7
Beat an egg with a little buttermilk and a couple of handfuls of grated cheddar.
8
The pasta is baked in a rich cheese sauce and sprinkled with grated cheddar and mozzarella cheese.
9
Into the bowl, add the finely diced onion, ½ cup of grated cheddar and the red pepper.
10
Add 1 cup of grated cheddar cheese and fold carefully about 4 times.
11
Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful.
12
Add grated cheddar cheese.
13
Her dip involved opening lots of packets and layering the grated cheddar cheese, smooth guacamole, mashed beans, sour cream and salsa.
14
Spoon the remaining tomato sauce over the eggplant slices and, finally, scatter the basil leaves and grated Cheddar over the top.
15
Roll pastry dough thin and cover with grated Cheddar, fold and roll at least twice more, sprinkling with cheese each time.
16
Remove from the oven, split in two and serve with farm butter and grated cheddar cheese, or your own home-made jam and cream.