Crunchy Cheese A Roni Recipes

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RICE-AH-RONI



Rice-Ah-Roni image

Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes

Time 38m

Yield 6

Number Of Ingredients 14

1 ½ teaspoons kosher salt, plus more as needed
⅛ teaspoon freshly ground black pepper
⅛ teaspoon ground coriander
⅛ teaspoon mustard powder
⅛ teaspoon celery salt
⅛ teaspoon paprika
⅛ pinch ground turmeric
⅛ teaspoon cayenne pepper
3 tablespoons unsalted butter
½ cup finely diced onions
⅔ cup uncooked orzo pasta
1 ⅓ cups uncooked long-grain white rice
3 cups good-quality chicken broth
1 tablespoon freshly chopped parsley

Steps:

  • Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
  • Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
  • Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 51.4 g, Cholesterol 18.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 1097.6 mg, Sugar 2.2 g

CRUNCHY CHEESE CRISPS



Crunchy Cheese Crisps image

"I bake these zesty appetizers for a nearby bed-and-breakfast here in Stratford, Ontario," writes Carol Grasby. "They go together in minutes, and guests never seem able to stop with just one."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/4 cup finely crushed potato chips
1/4 cup finely shredded cheddar cheese
2 tablespoons all-purpose flour
1 tablespoon butter, softened
1/4 teaspoon Dijon mustard
Pinch cayenne pepper

Steps:

  • In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350° for 8-10 minutes or until golden brown. Remove to a wire rack.

Nutrition Facts : Calories 167 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 200mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

MOCK-A-RONI



Mock-a-Roni image

This recipe was created when my baked macaroni and cheese loving husband asked for something more individualized to minimize leftovers. It has been a weekly staple for several years now and our 6 year old now prefers this to traditional baked macaroni.

Provided by HaddyNae

Categories     Baked Macaroni and Cheese

Time 1h

Yield 3

Number Of Ingredients 8

½ cup orzo
1 ½ teaspoons butter
1 cup shredded Cheddar cheese
¼ cup milk
1 egg, slightly beaten
1 ½ teaspoons Italian seasoning
ground black pepper to taste
¼ cup Italian-seasoned bread crumbs, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over low heat; stir Cheddar cheese into melted butter until cheese starts to melt, 2 to 3 minutes. Add milk, egg, Italian seasoning, and black pepper to cheese mixture; cook, stirring constantly, until cheese sauce is smooth and thickened, about 5 minutes. Stir orzo into cheese sauce until evenly coated.
  • Spoon orzo mixture into ramekins and top each serving with bread crumbs. Place ramekins in a shallow baking dish.
  • Bake in the preheated oven until topping begins to brown, about 30 minutes. Allow 'mock-a-roni' to cool enough to handle ramekins without potholders, about 5 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 33.8 g, Cholesterol 108.6 mg, Fat 17.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 10.2 g, Sodium 425.2 mg, Sugar 3 g

CRUNCHY CHEESERONI



Crunchy Cheeseroni image

Make and share this Crunchy Cheeseroni recipe from Food.com.

Provided by pines506

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups elbow macaroni (uncooked)
1 lb lean ground beef
1 (10 3/4 ounce) can tomato soup
1 (10 3/4 ounce) can cream of mushroom soup
1 medium green pepper, diced
1/4 cup chopped pimiento, optional
2 cups colby cheese, cubed
1 (3 ounce) can French-fried onions

Steps:

  • Cook macaroni according to package directions, drain.
  • Brown ground beef; drain.
  • Then add to beef soups, green pepper, pimento and cooked macaroni.
  • Place half the mixture in a greased 2 quart casserole.
  • Sprinkle with half the cheese and onions.
  • Top with remaining macaroni mixture and cheese.
  • Bake at 350 for 25 minutes.
  • Sprinkle with remaining onions and bake 5 minutes longer.

Nutrition Facts : Calories 490, Fat 23.5, SaturatedFat 11.6, Cholesterol 84.9, Sodium 967.6, Carbohydrate 38.5, Fiber 2.1, Sugar 6.2, Protein 30.5

CRUNCHY CHEESE-A-RONI



Crunchy Cheese-A-Roni image

Provided by My Food and Family

Categories     Recipes

Time 50m

Number Of Ingredients 7

2 cups (7 oz.) seashell macaroni, uncooked
1 lb ground beef
1 can of Great Value cream of mushroom soup
1 can of Great Value tomato soup
1 medium green pepper, chopped
2 cups of KRAFT shredded cheddar cheese
1 can French onions

Steps:

  • Cook noodles and drain. Brown burger and drain. Add soups, green pepper, and cooked noodles to the burger.
  • Put 1/2 the mixture in a greased 2 quart casserole. Sprinkle with 1/2 of the cheese and onions. Top with remaining mixture and cheese.
  • Bake at 350°F for 25 minutes. Sprinkle remaining onions and bake 5 more minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRUNCHY CHEESE SANDWICHES



Crunchy Cheese Sandwiches image

This is one of my husband's favorite childhood recipes. Quick and healthy after school snack for kids.

Provided by QuoVadis

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 15m

Yield 4

Number Of Ingredients 8

1 small onion, finely chopped
1 medium tomato, diced
1 stalk celery, chopped
1 green bell pepper, finely chopped
1 cup shredded Cheddar cheese
¼ teaspoon chili powder
¼ teaspoon salt
4 slices white bread

Steps:

  • Preheat your oven's broiler.
  • In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
  • Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.7 g, Cholesterol 36.2 mg, Fat 12.4 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 542.5 mg, Sugar 3.7 g

CHICKEN RICE-A-RONI®



Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories     Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

HOMEMADE RICE-A-RONI



Homemade Rice-A-Roni image

I also like to add minced garlic to saute with the onion to taste and a handful of grated Parmesan cheese at end of cooking time. This is good! Recipe courtesy of Paula Deen.

Provided by Marie

Categories     Spaghetti

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon oil
1/2 lb spaghetti (I like angel hair)
1 cup long grain rice
1 small onion, chopped fine
1 tablespoon chopped fresh parsley
2 cups chicken broth (can also use beef broth)

Steps:

  • Break spaghetti into 1/2 to 1" pieces.
  • Heat oil in a pot and stir spaghetti in the oil until it begins to brown slightly.
  • Add rice, onion and parsley and stir.
  • Mix in broth, stir and cover tightly.
  • Cook as you would regular rice, simmering for about 20 minutes.
  • Fluff with a fork and serve.

Nutrition Facts : Calories 437.2, Fat 5.3, SaturatedFat 0.9, Sodium 380.3, Carbohydrate 81.7, Fiber 2.8, Sugar 2.7, Protein 13.4

CRUNCHY CHEESE NIBBLERS



Crunchy Cheese Nibblers image

"With five ingredients, these savory bites are easy to make," says field editor Janis Plourde of Smooth Rock Falls, Ontario.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3 dozen.

Number Of Ingredients 5

1 cup (4 ounces) finely shredded cheddar cheese
1 cup crushed potato chips
1/2 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground mustard

Steps:

  • In a bowl, combine all ingredients. Shape dough into 3/4-in. balls. Place on ungreased baking sheets and flatten slightly. Bake at 375° for 5-8 minutes or until golden brown. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 112 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 123mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CRISPY-EDGED QUESADILLA



Crispy-Edged Quesadilla image

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

Steps:

  • Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
  • Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
  • Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

CRISPY CHEESE - (A LA SHADY GLEN)



Crispy Cheese - (A La Shady Glen) image

Too easy! One ingredient! This was inspired by the crispy cheese hanging off the renowned cheeseburgers at Shady Glen, the burger/dairy restaurant in Manchester, CT. In fact, I understand they used to sell just a basket of crispy cheese. I like to snack on it, but it would also make a terrific garnish for fancier soups, salads, etc. I have done this with Cheddar (my favorite), Jack, Parmesan and American, all with good results. On the one hand, it seems to be one of those "guilty pleasures." On the other hand - read the last cooking note at the bottom... Added Note: Although I was inspired by Shady Glen, I just found out the Italians have been doing this for years, and it is called "Frico". Some versions are baked, and it can be molded while warm, say to make a dish to hold olives, or to eat like a taco or tortilla, or it can be used to garnish fancy salads and more.

Provided by Dories Lori

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

1 ounce cheese, sliced or grated (your choice)
ketchup (optional)

Steps:

  • Preheat a nonstick frying pan on a medium-high heat.
  • Place a single layer of cheese in the hot pan. It will melt and then become crispy.
  • After it turns "golden" on one side, flip carefully with a spatula onto the other side.
  • When golden, remove onto paper towels to blot the excess oil. (American cheese doesn't seem to need blotting.).
  • I like to eat this dipped in ketchup.
  • Misc:.
  • Sometimes, I just cook it on one side until brown, and don't bother turning. It's chewier that way, also terrific. (But don't blot the melted, unfried side.).
  • Yes, this does seem a bit decadent. But, I usually make this with cheddar, and it really does seem like a Lot of the oil is left behind. It may be a bit delusional, but I am guessing we are frying some dairy protein, and this is actually healthier than eating plain cheese. What do you think?

Nutrition Facts : Calories 93.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 18.1, Sodium 273.9, Carbohydrate 2.4, Protein 5.6

MAC 'N' HOCK-A-RONI CHEESE



Mac 'n' hock-a-roni cheese image

Make a cheat's cheese sauce to whip up this favourite pasta bake in half an hour - add a twist with ham hock and peas

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

400g macaroni
140g frozen pea
140g light mascarpone
1 heaped tbsp English mustard
140g gruyère or cheddar, grated
2 x 90g packs pulled ham hock, or 175g shredded ham
4-6 tbsp dried breadcrumbs

Steps:

  • Cook the macaroni following pack instructions, adding the peas for the final 3 mins. Drain, reserving a mug of cooking water, then tip the macaroni and peas back into the pan.
  • Heat grill to medium. Put the pan back on the heat and tip in the mascarpone, mustard and most of cheese. Mix well and add enough of the reserved cooking water to make a creamy sauce that coats the pasta without it looking dry. Stir in the ham and season to taste.
  • Tip into an ovenproof dish and scatter over the breadcrumbs and remaining cheese, then grill for 5 mins until golden.

Nutrition Facts : Calories 717 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 2.7 milligram of sodium

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PERFECT COPYCAT RICE-A-RONI - BROWN THUMB MAMA®
2020-03-14 Melt the butter in a skillet and saute the pasta and rice until slightly golden. Add the chicken broth and RealSalt and bring to a boil. Cover, reduce heat and simmer for 18-20 minutes until liquid is absorbed. Garnish with parsley or slivered almonds and serve.
From brownthumbmama.com


CHEESY BROCCOLI RICE A RONI - LYDIA'S FLEXITARIAN KITCHEN
2018-08-21 Add 2 cups of chicken broth, reserving the rest. Season the mix with garlic powder, salt and pepper to taste. Bring to a boil, then turn down the heat to low and cover the pan. Cook for 10 minutes or so. Stir in the broccoli florets and add some more broth if the mix looks dry or is sticking to the bottom of the skillet.
From lydiasflexitariankitchen.com


RECIPES - RICE A RONI
Four Cheese Beef Melt. Easy Chicken Divan-Style Dinner. Displaying recipes 1 - 2 of 2. Find the Perfect Recipe for Dinner in 4 Easy Questions. Recipe for Dinner in 4 Easy Questions Take me to the quiz!
From ricearoni.com


CRUNCHY CHEESE-A-RONI - KRAFT RECIPES | KRAFT RECIPES, CRUNCHY ...
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From pinterest.com


CHEESE-A-RONI BAKE | MYPLATE
Top with 1 cup macaroni, 1/2 cottage cheese, 1/2 mozzarella cheese and 1/3 of the spaghetti sauce. 6. Repeat layers. 7. Cover with aluminum foil. 8. Bake in a 350°F oven for 45 minutes. 9. Uncover and bake 15 minutes longer.
From myplate.gov


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