YELLOW AND WHITE SHREDDED CHEESE RECIPES

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AREPA FILLED WITH SHREDDED BEEF & YELLOW CHEESE



Arepa Filled with Shredded Beef & Yellow Cheese image

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Total Time 2 hours

Prep Time 1 hours

Yield 12

Number Of Ingredients 15

10-12 arepas with P.A.N.® Pre-Cooked White Corn Meal
2 pounds brisket
mixed leafy greens (such as scallion, leek, cilantro, celery)
4 cups water
1/2 cup corn oil
1 large onion finely chopped
1 red pepper deveined, seedless, finely chopped
4 ripe tomatoes finely chopped
3 sweet chili peppers finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon ground cumin
1 clove garlic crushed
1/2 cup tomato paste
salt and pepper to taste
1/2 pound yellow cheese shredded

Steps:

  • "1. Cook beef with green vegetables and water for 30 minutes in a pressure cooker. Reserve a cup of broth and shred the beef finely. Set aside. 2. Sauté the onion, pepper, tomato and sweet chili peppers in hot oil in the same pot. 3. Add Worcestershire sauce, cumin, garlic, tomato paste, broth, salt and pepper to taste. 4. Add shredded beef. Cook for 20 minutes over low heat or until the liquid evaporates. 5. Fill each arepa with shredded beef and yellow cheese."

Nutrition Facts : Calories 686 calories, FatContent 67.176306787 g, CarbohydrateContent 7.12448111111111 g, CholesterolContent 51.4071352666667 mg, FiberContent 1.89320835276445 g, ProteinContent 15.306878259 g, SaturatedFatContent 9.9568704935 g, ServingSize 1 1 Serving (331g), SodiumContent 80.993281406838 mg, SugarContent 5.23127275834666 g, TransFatContent 4.12849644916666 g

MACARONI AND CHEDDAR CHEESE RECIPE | RACHAEL RAY | FOOD ...



Macaroni and Cheddar Cheese Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 entree servings, 8 side servings

Number Of Ingredients 9

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white Cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Steps:

  • Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

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