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 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 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
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
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
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
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.
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)