Y ou bought it to make your life easier for taco night, and now you are standing by the glow of the refrigerator at midnight, eating it by the handful. Shredded cheese is as convenient as it is ...

All you need is a 12-ounce can of evaporated milk and 8 ounces of pre-shredded cheese, plus 4 cups of cooked rice and a few handfuls of whatever protein and vegetables you want to toss.

Sprinkle ¼ cup of the shredded cheese over the bread cubes and toss to combine. Spread the bread cubes onto the prepared baking sheet in a single, even layer, making sure to include any remnants ...

1/4 cup cooking oil. 1/2 cup popcorn kernels. 4-6 tablespoons powdered process cheese, see note. 1. Heat the oil in a large kettle. When it is hot, but not smoking, add several kernels of popcorn.

Drizzle fresh lemon juice over the chicken and toss with pasta, shredded basil and freshly grated Parmesan cheese. 5. Enchiladas: Coat the bottom of a baking dish with red or green enchilada sauce.

1/3 cup shredded parmesan cheese. ... Add grated parmesan cheese and toss for thirty seconds. Remove from heat, add shredded parmesan cheese and serve. The recipe serves 2-3.