6 ounces cooked fresh salmon, broken up (from about 8 ounces raw salmon fillet) 1/4 cup Cabot Lowfat Greek Yogurt 2 tablespoons Panko breadcrumbs 1 teaspoon Dijon mustard About 1 teaspoon of your favorite flavorings, such as seafood seasoning, salt, black pepper, or chopped capers, green onions, fresh basil or thyme 1 tablespoon
Cabot Salted Butter
6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (about 1 1/2 cups) 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread) 2 tablespoons
Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2 pounds dry - fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth
In a large skillet over medium heat, melt
Cabot Salted Butter.
The ingredients needed for this dish are basic, as you'll only need three pounds of Yukon Gold potatoes, two tablespoons of softened
Cabot Salted Butter, one pound of ground turkey, two garlic cloves, salt, black pepper, three cups half and half and also one tablespoon of Dijon mustard.
1 tablespoon
Cabot Salted Butter 4 slices whole wheat bread 4 ounces Cabot Seriously Sharp Cheddar, sliced 1 Granny Smith Apple, peeled, cored and sliced very thin 1 cup lightly packed fresh spinach or arugula
1 stick of
Cabot Salted Butter or Cabot Unsalted Butter 2 loaves of your favorite bread 2 batches of Cabot Pimento Cheese
8 slices firm bread 2 teaspoons Dijon mustard 4 slices mild ham or smoked turkey breast 8 ounces Cabot Mild Cheddar, Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, sliced 2 large eggs 1/3 cup milk 1 tablespoon
Cabot Salted Butter
To make 20 sandwiches, you'll need 1 stick of
Cabot Salted Butter or Cabot Unsalted Butter, 2 loaves of your favorite bread and 2 batches of Cabot Pimento Cheese (see recipe here).
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons
Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons
Cabot Salted Butter
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt),
Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
10 tablespoons
Cabot Salted Butter 3 large egg yolks 1 tablespoon lemon juice 1/4 teaspoon cayenne pepper
2 thick slices Canadian bacon2 tablespoons
Cabot Salted Butter2 English muffins, halved8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2 cups) 2 eggsSalt and PepperTabasco sauce
2 thick slices Canadian bacon 2 tablespoons
Cabot Salted Butter 2 English muffins, halved 8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2 cups) 2 eggs Salt and Pepper Tabasco sauce
16 ounces medium or small macaroni elbows 16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups), divided 1 cup Panko breadcrumbs or crumbled cornbread 10 tablespoons
Cabot Salted Butter 1/2 cup King Arthur Unbleached All - Purpose Flour 4 cups hot milk Optional additions: cooked and diced bacon, ham, sausage or vegetables
16 ounces medium or small macaroni elbows16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups), divided1 cup Panko breadcrumbs or crumbled cornbread10 tablespoons
Cabot Salted Butter 1/2 cup King Arthur Unbleached All - Purpose Flour4 cups hot milkOptional additions: cooked and diced bacon, ham, sausage or vegetables
In order to make the muffins, you'll need 16 ounces of macaroni elbows, 16 ounces of Cabot Extra Sharp Cheddar, one cup of Panko breadcrumbs or cornbread,
Cabot Salted Butter, all - purpose flour, and hot milk.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon
Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons
Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
While squash is cooking in microwave, sauté the onion and garlic in 1 tablespoon
Cabot Salted Butter for 5 minutes over medium - high heat in a large skillet.
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks) cold
Cabot Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very cold lowfat (1 %) milk
Not exact matches
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher
salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces
Cabot Tomato Basil Cheddar or
Cabot Extra Sharp Cheddar, cut into small cubes
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each
salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces
Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon
salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cila
salt 1 egg 1/2 cup water
Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cila
Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup
Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
2 fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4 cup panko (Japanese - style) breadcrumbs 2 tablespoons
Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 2 cups whole milk, heated to just below simmer 12 ounces
Cabot Clothbound Cheddar,
Cabot 3 Year Cheddar or
Cabot Farmhouse Reserve Cheddar, grated (about 3 cups)
salt to taste 8 ounces dry garganelli or penne pasta
4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded
Cabot Sharp Cheddar (about 1 cup) or
Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon
salt
This recipe calls for two tablespoons of
Cabot unsalted butter, all - purpose flour, lowfat milk, four ounces of
Cabot Alpine Cheddar, 3 tablespoons of fresh herbs (mostly basil, parsley, cilantro or oregano),
salt and cayenne pepper.
Alpine Cheddar Sauce: 2 tablespoons
Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces
Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher
salt Pinch of cayenne pepper
Frittata: 1 tablespoon of
Cabot Unsalted Butter 1 tablespoon olive oil 3 cups seasonal vegetables such as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher
salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
Gather all of your ingredients to make the marinade:
Cabot Plain Greek Yogurt, garlic (finely grated), lemon juice, fennel seed, fresh thyme (chopped), kosher
salt, pepper, and fresh rosemary (chopped).
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher
salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons
Cabot Light Sour Cream 1 cup
Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional
3 (6 - inch) corn tortillas
Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces
Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa
1 cup
Cabot Plain Greek Yogurt 2 cloves garlic, finely grated 2 tablespoons lemon juice 2 teaspoons fennel seed 2 teaspoons chopped fresh thyme 1 3/4 teaspoon coarse kosher
salt 1/2 teaspoon pepper 1 teaspoon chopped fresh rosemary 5 pounds boneless pork butt
8 mini pumpkins 4 large eggs 4 teaspoons King Arthur Unbleached All - Purpose Flour 1/4 teaspoon baking powder 3 ounces
Cabot Habanero Cheddar, diced (about 3/4 cup)
Salt and ground black pepper to taste
4 cups broccoli florets + stems 2 large carrots, match - sticked
salt / pepper to taste 8 ounces grated cheddar cheese, we use
cabot extra sharp cus it clear states that it's lactose free
6 skinless boneless chicken breast halves 1/2 teaspoon
salt 1/2 teaspoon freshly ground black pepper 2 ounces
Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup
Cabot Plain Greek Yogurt 1/4 teaspoon
salt Mixed salad greens
3 slices smoky bacon 1/2 finely chopped yellow onion 1 pound ground pork 3 tablespoons plus 1/2 cup thick tomato - based barbecue sauce 1 - 1 1/2 teaspoons Tabasco sauce 1/2 teaspoon
salt 4 ounces
Cabot Monterey Jack, sliced 4 soft onion rolls, split
Fresh thyme, thinly sliced garlic cloves, milk (or cream),
salt and pepper blend with grated
Cabot Sharp Cheddar to deliver an extraordinary flavor that everyone will love.
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces
Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon
salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach leaves and sliced cucumbers
To make this lemon pound cake to go with your morning or afternoon tea (or to enjoy all on its own), you'll need a 12 - cup bundt pan and the following ingredients: granulated sugar,
Cabot Unsalted Butter (softened), grated lemon zest (from about 3 - 4 lemons), fresh lemon juice (from about 3 lemons), eggs, all - purpose flour,
salt, baking soda, baking powder,
Cabot Plain Greek Yogurt, and powdered sugar.
3 cups granulated sugar 1 cup
Cabot Unsalted Butter, softened 2 tablespoons grated lemon zest (from about 3 to 4 lemons) 6 tablespoons fresh lemon juice (about 3 lemons), divided 6 large eggs 2 1/2 cups King Arthur Unbleached All - Purpose Flour, plus more for dusting 1 teaspoon
salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup
Cabot Plain Greek Yogurt 3/4 cup powdered sugar
Starting with a simple premise — only the best ingredients: Kosher
Salt, Freshly Ground Pepper,
Cabot Sweet Cream Butter, Farm Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk and cream, King Arthur Flour, unbleached, never bromated, from hard spring wheat, Aluminum Free Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef
Cooking spray 1 3/4 cups King Arthur Unbleached All - Purpose Flour (fluffed with whisk before measuring) 1/2 cup unsweetened (nonalkalized) cocoa 2 tablespoons cornstarch 2 teaspoons baking soda 1 teaspoon
salt 1 cup
Cabot 2 % Plain Greek Yogurt 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2/3 cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract
Kosher
Salt, Freshly Ground Pepper,
Cabot Sweet Cream Butter, Farm Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk and cream, King Arthur Flour, unbleached, never bromated, from hard spring wheat, Aluminum Free Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon
salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces
Cabot Extra Sharp Cheddar or
Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil
Marinade: 2 green bell peppers, seeded and cut into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki sauce 1/3 cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon
salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut in slices 12 bacon squares 4 ounces
Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated
Cabot Muenster
1 medium jicama 3 medium carrots 1/2 small red onion 1/4 cup fresh lime juice 2 teaspoons honey 1/2 teaspoon
salt 1/2 teaspoon ground cumin 1/3 cup coarsely chopped fresh cilantro 4 ounces
Cabot Sharp Light Cheddar or
Cabot Sharp Extra Light Cheddar, grated (about 1 cup) 1/2 small avocado, peeled and diced
For 6 to 8 servings, begin by adding elbow macaroni, followed by
Cabot Unsalted Butter, water, ground mustard, kosher
salt, granulated onion (or onion powder), black pepper, and cayenne pepper to the bowl of the instant - pot.
Made with cooked fresh salmon (broken up),
Cabot Lowfat Greek Yogurt, Panko breadcrumbs, Dijon mustard, and a few seasonings of your choice (such as
salt, black pepper, chopped capers, green onions, or fresh basil), these salmon cakes come together quickly and are a great way to include a different source of protein in your diet!
3 medium beets, trimmed 3 oranges 1 small clove garlic, smashed and peeled and roughly chopped 1/4 cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 3/4 teaspoon
salt plus more to taste 2 hearts of Romaine, chopped, washed and spun dry 6 cups mixed greens, loosely packed 1/2 small head radicchio, chopped, washed and spun dry 4 ounces
Cabot Seriously Sharp Cheddar, cut into small chunks 1/2 cup spiced nuts, purchased or home - made
1 pound elbow macaroni 4 tablespoons
Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher
salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4 cups water 4 ounces
Cabot Cream Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces
Cabot Seriously Sharp Cheddar, grated (about 2 cups) 8 ounces
Cabot Monterey Jack, grated (about 2 cups)