how can i cook cheese with vegetable?

Answer 1

Spinach Veggie Casserole

"Lots of spinach, lots of rice and lots of cheese in this hearty casserole. Very tasty and hearty main course."
Original recipe yield: 8 servings.

INGREDIENTS:
1 3/4 cups water
3/4 cup white rice
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 cups shredded Swiss cheese
salt and pepper to taste
1 teaspoon hot pepper sauce
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic
1 red bell pepper, chopped
1 (15 ounce) can white corn, drained
1/2 cup dried bread crumbs, seasoned
2 tablespoons butter, diced

DIRECTIONS:
Combine water and rice in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix flour into the butter slowly, stirring constantly. Whisk in milk a small amount at time until smooth. Cook over a medium heat until thickened, stirring constantly. Stir in 1 1/2 cups shredded Swiss cheese, salt, pepper, and hot sauce; stir until the cheese melts. Stir in spinach.
Meanwhile, heat oil in a skillet over medium heat. Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture. Sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.

Answer 2

First cook the vegetables. When the vegetables are done place the cheese in with the vegetables and let stand for 3-5 minutes. Than stir. Yummy!

Answer 3

Here's a very basic cheese sauce. You can play with the seasonings anyway you want to go with whatever else you're cooking. I'll give you the real recipe, and then I'll tell you how to cheat.

Start by making Bechamel (the mother of white sauces) - Please do NOT make this in aluminum pans because your sauce will turn gray and icky.

Bechamel Sauce

1 c milk
1/2 onion
1 bay leaf
1 whole clove
1 T butter
1 T flour
heavy cream
kosher salt
white pepper (fresh ground is WAY better than pre-ground)
tiny pinch nutmeg
ground cayenne pepper, hot pepper sauce (like Tabasco), or (my favorite) sriracha sauce (check the Asian section)


Use the clove to nail the bay leaf to the 1/2 onion and put in a small sauce pan. Add the milk and bring just to a boil (scald). Remove from heat and allow to steep for at least 20 minutes (30 is better). When milk has steeped, remove and discard the onion.


Over medium low heat, melt butter. Stir in flour until well blended and lump free. Continue stirring and cooking about 2 minutes. You want the raw flour smell to go away, but you don't want ANY color. While continuing to stir or whisk, pour in the steeped milk until well incorporated. Allow this to just barely simmer for 30 minutes, stirring regularly. Don't season until the end!

After 30 minutes, check for consistency, if the sauce seems too thick, add a bit of heavy cream and cook until raw taste is gone. When the sauce is the right consistency, season with salt, white pepper, a few grains of nutmeg, and a tiny smidgen of whichever spicy you're using (cooks and chefs the world over argue over which is best).

Strain out any lumps, and you're ready to go...

Make it cheese sauce by stirring in 1 cup or so of shredded cheese (whatever you like as long as it melts well).

To make Mornay Sauce, which is a lovely cheese sauce that works on way too many things, stir in shredded Gruyere (1/2 c)and Parmesan (real, not the stuff from a shaker because it won't melt right) (1 or 2 T), and a little bit of dry mustard powder. A dribble of white wine is really nice, too.

Don't feel like working that hard? NO PROBLEM! Try this:

1 c heavy cream
3 or 4 slices of deli cheese, split into smallish pieces
(you can use the good stuff like Emmenthaler or Gruyere, mid-priced provolone, sharp provolone, cheddar, gouda, etc. or, if you have picky kids, plain old American (yellow or white), any combo you like, as long as it's a meltable cheese)

dry mustard powder
kosher salt
white pepper
spicy stuff (see Bechamel recipe)

Heat the heavy cream, stir in the cheese(s) until thoroughly melted and blended, season with salt, white pepper, dry mustard powder and a smidgen of spicy to bring it all together

Strain and serve

If you play with herbs and spices, you can get these sauces to work with just about any veggie you want to cheese up: asparagus, broccoli, cauliflower, potatoes. Have fun with it!

Answer 4

Use a non stick sauce pan. Add one half c milk, two teaspoons flour, stir until lumps are gone. Add cheese, turn on the heat, stirring constantly. It will thicken. Pour over cooked and drained veggies. Oh add salt and pepper. Use as many different kinds of cheeses you want, try cheddar, swiss, velveeta.

This is not all that good for you every day, but once in a while, it is fun.

Answer 5

Cook the vegetable and put the cheese on it while it is still warm

Answer 6

you can make white sauce and bake the veggies in the oven coated in the sauce.
To make white sauce add 1 tablespoon of corn flour to a cup of milk stir till no more lumps then add this to a saucepan heat it so that it thickens. Once it has thickened add about half a cup of grated tasty cheddar cheese. This can be poured straight over veggies or used in lasagne. Also put some grated cheese on top of the sauce to make a nice golden brown layer of cheese.
You can use this for potatoes, cauliflower, broccoli, pumpkin etc. The more solid your veggie the longer it will take to bake through. Oven needs to be about 180C, potato bake takes about 45 mins if you have a thick layer of potatoes. Cauliflower would probably only take about 25 mins just keep an eye on it while it bakes. Hope this helps.
Hope this helps

Answer 7

Generally speaking, the cheese should be added after the veggies are cooked so the cheese doesn't scorch. Grating a little parma-reggiano on top of any veggie is a nice perk.

Answer 8

Cauliflower cheese is superb. Par boil a cauliflower, make a white sauce melting grated cheese into the sauce. Drain the cauliflower. Put in oven proof dish.Pour sauce over cauliflower. Cover with more grated cheese and a layer of crushed cornflakes and bake in oven until cheese is sizzling..enjoy

Answer 9

Cheese sauces generally require milk or cream or another liquid to help the cheese not be chunky check out the web for various recipes

Answer 10

Get mushrooms, take off the stem, lay mushrooms upside down in baking dish. Make stove top stuffing, or leftover Thanksgiving day stuffing. Fill mushrooms with stuffing. Grate cheese put over the top of each "mushroom filled with stuffing". You can microwave @ 50% power until cheese melts. YUMMY!!!