Sign up to receive updates on Renard's Cheese and Door County News!

* required

phone: 855-512-3272 or 920-825-7272

Conveniently located 7 miles south of
Sturgeon Bay, just off of Highway 57

Recipes

Items 6 to 10 of 15 total

Page:
  1. 1
  2. 2
  3. 3

Ingredients:
2 pounds red potatoes, washed
2 tbsp canola oil
4 tsp kosher salt, divided
8 oz. smoked bacon, diced and cooked
1 cup sour cream
4 green onion, sliced thin
2 cups Renard’s Cheese Shredded Cheddar
1 tsp fresh cracked black pepper

Directions:
Preheat oven to 350°F. Place the red potatoes, canola oil and salt in a large zip lock bag. Shake bag to thoroughly coat potatoes. Place potatoes on a rimmed baking sheet and bake until tender (approx. 25 min). Dice bacon and fry until crisp. Drain on paper towel and set aside.
When potatoes are baked and cool enough to touch, quarter them and place in large mixing bowl. Add bacon (setting aside 1/3 cup), sour cream, green onions and Renard’s Shredded Cheddar Cheese. Season with salt and pepper and mix carefully so the potatoes do not mash and stay in large chunks. Top with remaining bacon and serve warm.

Enjoy!!!

Ingredients:

1 lb. Renard’s Cheese Salsa Cheddar (shredded)
1 lb. ground beef
1/2 cup diced onion
1 pack taco seasoning
1 small can diced green chilies
1 cup Bisquick
1 cup milk

Directions:

In skillet brown ground beef and onion thoroughly, drain grease. Add taco seasoning and mix per directions on the taco seasoning package. Spray a 9 inch pie pan with cooking spray and put the ground beef mixture into pie pan. Spread the diced green chilies on top of the ground beef mixture.

In a mixing bowl, whisk the Bisquick and milk together until there are no more lumps. Pour Bisquick mixture on top of the ground beef and chilies in the pie pan.

Bake in preheated over at 425° for approximately 30 minutes or until golden brown. Remove from oven and spread shredded Renard’s Cheese Salsa Cheddar on top. Put back in oven for an additional 10 minutes or until the cheese is melted and begins to bubble.

Serve with tomato, black olives, onion, sour cream and any other taco toppings you 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

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:
1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) taco seasoning mix
1 can (4.5 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
1 cup shredded Renards Salsa Cheddar cheese
Salsa & Sour cream, if desired

Directions:
Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
2 Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
3 Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Page:
  1. 1
  2. 2
  3. 3