Mac And Cheese Station

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Polenta With Fresh Herbs And White Cheddar Cheese

Polenta With Fresh Herbs And White Cheddar Cheese image

Categories: Recipes

Time: 15m

Yield: 5 servings, 1/2 cup each

Number Of Ingredients: 7

6 2/3 cups canned low-salt chicken broth
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1 garlic clove, minced
1 teaspoon salt
1 2/3 cups polenta (coarse cornmeal)*
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)


  • Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
  • *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

Nutrition Facts : Nodata

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Goat Cheese And Mango Quesadillas image

Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.

Provided by: Martha stewart

Categories: Food & Cooking, Lunch Recipes

Number Of Ingredients: 6

4 ounces fresh goat cheese, room temperature
6 whole wheat tortillas (6-inch)
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1/3 cup fresh cilantro leaves


  • Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.
  • Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.

Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 3 g, Protein 6 g

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Cream Cheese And Olive Party Sandwiches

Cream Cheese And Olive Party Sandwiches image

A quick and easy way to get ready for your party! In addition to sandwiches this flavorsome spread makes a pretty appetizer on top of crackers. Cutting the sandwiches into quarters will yield 24 servings.

Provided by: Seasoned cook

Categories: Spreads

Time: 15m

Yield: 24 serving(s)

Number Of Ingredients: 4

1 (3 ounce) cream cheese, softened
3 tablespoons mayonnaise
1/2 cup pimento stuffed olive, chopped
12 slices bread


  • Let cream cheese soften to room temperature.
  • In a bowl mix cream cheese with mayonnaise.
  • Add chopped olives and mix well.
  • Spread mixture onto 6 bread slices and top with remaining 6 bread slices to make sandwiches. Cut crust edges off and slice each sandwich into quarters.

Nutrition Facts : Nodata

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Pea 'n' Cheese Salad image

Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. -Inez Orsburn, DeMotte, Indiana

Provided by: Taste of home

Categories: Lunch

Time: 10m

Yield: 8 servings.

Number Of Ingredients: 11

4 cups frozen peas (about 16 ounces), thawed
1 cup chopped celery
2 hard-boiled large eggs, chopped
1/4 cup chopped green onions
1 cup cubed cheddar cheese
1/2 cup thinly sliced radishes or 1 jar (2 ounces) pimientos, drained
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon sugar
1 teaspoon seasoned salt
1 teaspoon ground mustard


  • In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 325 calories, Fat 27g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

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Cheese, Peas And Shells Salad image

Make and share this Cheese, Peas and Shells Salad recipe from

Provided by: Southernbell2627

Categories: Pasta Shells

Time: 55m

Yield: 5 serving(s)

Number Of Ingredients: 10

4 ounces uncooked small shell pasta
1 cup green giant frozen sweet peas
1 cup sliced celery
1/2 cup thinly sliced radish
4 ounces sharp cheddar cheese, cubed (1 cup)
1/3 cup light mayonnaise
2 tablespoons milk
2 tablespoons sweet honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper


  • Cook pasta to desired doneness as directed on package, adding peas during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
  • In medium bowl, combine cooked pasta and peas, and all remaining salad ingredients.
  • In small bowl, combine all dressing ingredients; blend well.
  • Add to salad; toss gently to coat.
  • Cover; refrigerate 30 minutes to blend flavors.

Nutrition Facts : Calories 292.5, Fat 14.2, SaturatedFat 5.9, Cholesterol 30.3, Sodium 638, Carbohydrate 29.1, Fiber 3.7, Sugar 5.8, Protein 12

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