Tipsycheese

Bacon Cheese Fries🧀🧀🧀

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Bacon cheese fries are a delicious and indulgent dish that combines crispy fries with melted cheese and crispy bacon.

Ingredients:

1 package (32 ounces) frozen French fried potatoes
1 cup shredded cheddar cheese
4 green onions, thinly sliced
4 bacon strips, cooked and crumbled
Ranch salad dressing
Sliced red chili pepper, optional

Directions:

-Cook French fries according to package directions. Preheat broiler. Place cooked fries on a baking sheet. Sprinkle with cheese, onions and bacon. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes. If desired, top with silced chili pepers. Serve with ranch dressing.

Ham & Cheese Sliders🧀🧀🧀

-Ham and cheese sliders are a delicious and easy-to-make snack or party food. They are typically made by layering slices of ham and cheese between small rolls or slider buns, often with a tasty sauce or seasoning.

Ingredients:

1/4 c. yellow mustard
1 tbsp. honey
4 tbsp. melted butter
1 tbsp. poppy seeds
1/4 c. mayonnaise
12 slider buns
12 slices deli ham
12 slices Swiss cheese

Directions:

-Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.

-Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine.

-Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.

-Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.

Andean Potato & Cheese Soup (Locro de Papa)❤️❤️

-The flavorful ingredients in this South American soup range from sweet, fresh corn bites to delicate potato bits. The cheese, though, might be the greatest component. Specifically, queso fresco, which in the heated milky broth softens into chewy bits rather than melting completely.

Ingredients:

Olive oil
1 yellow onion, diced
1 1/2 pounds (about 4 fist-sized) all-purpose potatoes, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Pinch dried chile flakes
4 cups chicken or vegetable stock
2 ears ripe corn, kernels sliced off (or 2 cups frozen corn)
1 cup fresh or frozen peas
6 ounces (1 well-rounded cup) queso fresco, cubed
1 cup whole milk
Salt
Pepper

Directions:

-Warm a teaspoon or two of olive oil in a large pot (at least 5 quarts) over medium-high heat. Add the onion and cook until translucent and just starting to turn golden-brown, 5 to 8 minutes. Add the potatoes and 1/4 teaspoon salt, and cook until the edges of the potatoes are beginning to soften, another 5 minutes.

-Clear a space in the middle of the pan and add the garlic, oregano, and cayenne. Cook until the garlic is fragrant, about 30 seconds, then stir into the onions and potatoes. Add the stock to the pan and bring to a boil. Reduce heat to medium-low, and simmer the soup until the potatoes are tender, 10 to 15 minutes.

-Add the corn kernels, peas, queso fresco, and milk to the soup. Bring back to a simmer (do not boil) and cook until the corn and peas are tender, another 5 minutes. Taste and add salt and pepper as needed.

-This soup will keep refrigerated for a week. If freezing, remove the portion of soup to be frozen before adding the milk.

Mac ’n’ cheese lasagne