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Items 6 to 10 of 16 total

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Ingredients:

1 cup (6 ounces) Extra Sharp Renard’s Cheddar Cheese, shredded
1 cup (6 ounces) Mild Renard’s Cheddar, shredded
1 cup (6 ounces) Renard’s Colby Cheese, shredded
1 4-ounce jar chopped pimientos, drained
1 cup mayonnaise
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon fresh lemon juice

6 thick slices firm white bread
6 thick slices ham

Directions:

In medium bowl, combine all ingredients except bread and ham; mix well. Place bread slices on baking sheet. Top with slice of ham, and spread with pimiento cheese mixture (1/2 cup each). Preheat broiler, and broil until bubbly and beginning to brown, 3-5 minutes.

Ingredients:

Makes 18 muffins

18 Slices of white bread
1 ¼ pounds (20 ounces) breakfast sausage, crumbled and cooked
12 eggs beaten
¼ cup milk
1 cup Mexican style salsa of your choice
½ cups Renard’s Aged Cheddar Cheese, shredded and divided

Directions:

Preheat oven 350 degrees. Spray muffin pan(s) with cooking spray or place paper muffin liners in muffin pan(s). Flatten bread slices with rolling pin. Fold and mold bread to line muffin cups. Divide and sprinkle sausage onto bottom of cups. Blend eggs, milk, salsa, onions and ¾ cup cheddar. Fill each cup ¾ full with egg mixture. Sprinkle each cup with remaining cheese.

Bake 20 – 25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.

Ingredients:

1 4-x-16-inch loaf French bread
2 tablespoons olive oil
8 Renards Pizza Sausage
1 cup onion, sliced
4 cups (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
1 cup (about 8 ounces) Renard’s Cheese shredded Mozzarella
1/2 cup (2 ounces) Renard’s Cheese Provolone
1/2 cup (2 ounces) Renard’s Cheese shredded Parmesan
6 tablespoons pizza or marinara sauce

Directions:

Preheat oven to 400°F.

Slice the top quarter from bread. (Reserve slice for another use.) Remove bread from bottom, hollowing loaf and leaving 1/2- to 3/4-inch border with crust. Place bread on baking sheet. Brush inside with olive oil and bake 5 minutes, or until edges are golden and bread is slightly dry.

Heat sausage in skillet, cook until almost browned. Add onions. Cook 4 minutes, until onions soften. Add spinach, in batches if necessary, and cook 2-3 minutes, until spinach is wilted. Remove from heat.

Add tomatoes, chile flakes, Mozzarella and Provolone to sausage mixture. Stir well.

Spread bread with pizza sauce. Fill with sausage-cheese mixture. Bake 20 minutes or until ingredients are heated through and cheese melts.

Ingredients:

2 lb ground sirloin or 2 lb ground turkey
1 pack dry ranch dressing
1 cup chopped onion
2 tbsp Worcestershire sauce
1 lb sliced Renard’s Garlic Brick Cheese

Directions:

Thoroughly mix first 4 ingredients together. Grill, broil or fry to liking. Top with Renard’s Garlic Brick Cheese slices.  ENJOY!!!

Ingredients:

Rye bread
Thinly cut cooked corned beef
Shredded Cabbage
Renard’s Caraway
Brick Cheese
Dijon mustard
Onions
2 tbsp butter

Directions:

Heat a cast iron skillet to a medium heat. Add one tablespoon of butter to each slice rye bread. Add one slice of the bread, butter side down, onto the skillet. Spread a thin layer of Dijon mustard on the bread. Add a slice of the Caraway Brick cheese. Add a nice layer of the onions & cabbage on top of the cheese, then the slices of corned beef, top with another slice of Renard’s Caraway Brick Cheese and the final layer of bread, butter side up.

Cook for about 4 minutes on one side until you get a nice golden brown. Carefully flip over, and continue to cook for an additional 4 minutes. Feel free to lay something heavy on the cooked top to apply a bit of pressure, to make this a nice melt.

Once both side are nice and golden and the cheese is melted, you are good to go

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