Sentences with phrase «cup cabot»

1/2 cup frozen raspberries 2 teaspoons unsweetened dark cocoa powder 2 teaspoons sugar or sugar replacement (optional) 1/2 cup Cabot Plain Greek Yogurt 1/2 cup nonfat milk 1/4 cup (1 scoop) Cabot Whey Protein powder

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

1 1/2 pounds ground turkey 1/2 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, plus more for buns 1 tablespoon Worcestershire sauce 1/2 teaspoon ground red pepper (cayenne) 1 shallot, finely diced Cooking spray Cabot Habanero Cheddar, Cabot Jalapeno Light Cheddar, or Cabot Pepper Jack, sliced (about 6 ounces) 6 whole wheat hamburger buns Baby spinach, sliced avocado and sliced tomato

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

1/2 cup Cabot 2 % Plain Greek Yogurt 1/2 cup unsweetened (nonalkalized) cocoa 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 3 — 4 cups confectioner's 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

1 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt 1 cup ice 3/4 cup apple cider or apple juice 1 banana, peeled and broken in half 3 soft dates, pitted and cut in half 2 tablespoons honey 3 cups clean torn kale leaves

Add 2 Medjool dates (pits removed), 1/4 teaspoon ground cinnamon, 1/4 teaspoon vanilla extract, 1 banana, and 1/2 cup Cabot Lowfat Greek Yogurt to a blender and blend until smooth.

1 1/2 cups fresh corn kernels * (from 2 medium ears corn) 1/3 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt 2 tablespoons Gourmet Garden Cilantro 1 tablespoon Gourmet Garden Chili Pepper, or more to taste 1 teaspoon Gourmet Garden Garlic Pita or tortilla chips

4 (12 - ounce) bags of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar

1 1/2 cups fresh corn kernels * (from 2 medium ears corn) 1/3 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt2 tablespoons Gourmet Garden Cilantro1 tablespoon Gourmet Garden Chili Pepper, or more to taste1 teaspoon Gourmet Garden GarlicPita or tortilla chips

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

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

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

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 cilantro

1/4 cup pomegranate juice 1/4 cup Cabot Lowfat Greek - Style Yogurt 2 cups California Giant Blackberries 1 whole grapefruit, peeled and segmented 5 Medjool dates, pitted and roughly chopped 1 1/2 tablespoons chia seed 2 sprigs mint mint, chia, and blackberry garnish (optional)

14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt

For one serving, you'll need 1/4 cup Cabot Plain Greek Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4 cup fresh pineapple (diced), and about 1 tablespoon of unsweetened shredded coconut.

1 cup black beans, drained and rinsed 7 ounces Romaine lettuce 1 cup diced tomatoes 4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup) 1/4 cup chile peppers 1/4 cups Cabot Light Sour Cream 1 cup salsa 40 corn tortilla chips, baked

Not exact matches

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

1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)

Add squash strands to the pan and sprinkle with 3/4 cup grated Cabot Seriously Sharp Cheddar and toss until combined.

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

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

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)

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.

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

1 tablespoon sesame oil 1 tablespoon Sriracha 1 tablespoon soy sauce 1 pound ground beef 2 ounces Cabot Extra Sharp Cheddar, sliced or Extra Sharp Cracker Cuts 2 tablespoons Cabot Plain Lowfat Greek Yogurt 1/2 teaspoon soy sauce 1 tablespoon Sriracha 2 burger buns 1/4 cup mild kimchi

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

Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)

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

Salad: 1 medium cabbage, cored and thinly sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium carrots, peeled and coarsely grated (about 2 1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup) 1/2 cup chopped toasted walnuts

For the salad, you'll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half - cup of chopped toasted walnuts.

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

The fabulous combination of ingredients - pomegranate juice, Cabot Lowfat Greek Yogurt, two cups of fresh blackberries, one whole grapefruit (peeled and segmented), pitted and chopped Medjool dates, chia seeds, and fresh mint sprigs - results in two servings of a truly refreshing smoothie.

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

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

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

Top each half of the English muffins with 1/2 cup of the shredded Cabot Seriously Sharp Cheddar, then place the Canadian bacon on top of one of the halves.

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

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

2 medium size apples 12 slices Cabot Seriously Sharp Cheddar Cracker Cuts 2 tablespoons honey 1/4 cup riced broccoli *

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.

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 slices whole - wheat sour dough 4 teaspoons Cabot Unsalted Butter, softened 2 tablespoons pesto 3 ounces thinly sliced Cabot Sharp Cheddar 1 1/2 cups clean baby arugula

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

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

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

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