CHEESE SAUCE FOR VEGGIES
"This tasty cheese sauce, flavored with ground mustard, curry and marjoram, is especially good over broccoli and cauliflower," notes Ruth Bogdanski of Grants Pass, Oregon. "I like to add a sprinkling of crumbled bacon on top."
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables.
Nutrition Facts : Calories 91 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 131mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
CHEF'S CHEESE SAUCE FOR BAKED POTATOES
A "loaded" potato with just one sauce! I've been using this delightful sauce for years....it is soooo good. Any leftover sauce is good on most hot vegetables, too. The cook time is for softening the butter. If possible, don't use any substitutions for butter.
Provided by NoSpringChicken
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Scrub potatoes with vegetable brush; dry well.
- For crunchy skins, sprinkle each potato with 1 tablespoon garlic flavored olive oil (or substitute plain olive oil), rubbing oil all over potato.
- Sprinkle with coarse salt and coarsely ground black pepper.
- Pierce potato several times with tip of sharp knife in order to allow steam to escape.
- Do NOT wrap in foil.
- For soft potato skins, DO wrap in foil.
- Bake at 400°F for about one hour or until done.
- When potatoes are done, roll gently under hand to make mealy inside.
- Immediately cut crosswise in top of each potato, pushing up on ends to fluff up.
- Top each with some of the sauce.
CHEESE-TOPPED ROASTED VEGETABLES
This recipe is a great addition to any meal. If your family aren't veggie loves, try this. The cheese adds extra flavor everyone will love.-Meredith Holman, Silver Spring, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
CHEESE SAUCE FOR VEGGIES OR BAKED POTATOES
Make and share this Cheese Sauce for Veggies or Baked Potatoes recipe from Food.com.
Provided by knobbyknee
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a sauce pan. Mix in flour and cook, making a roux.
- Stir in milk slowly and cook until thickened, stirring continuously.
- Add the rest of the ingredients, stirring until cheese is melted.
- Serve over steamed veggies or baked potatoes.
Nutrition Facts : Calories 233.3, Fat 17.6, SaturatedFat 11.1, Cholesterol 49.8, Sodium 759.5, Carbohydrate 10.2, Fiber 0.2, Sugar 0.1, Protein 8.9
CHEDDAR CHEESE SAUCE
This cheddar cheese sauce is perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 5-1/2 cups.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.
Nutrition Facts : Calories 55 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
VEGETABLE CHEESE BAKE
You can't go wrong with creamed veggies in a cheese sauce. What a delight!
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.
Nutrition Facts :
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