ground turkey breast or thigh salt and freshly ground black pepper extra virgin olive oil 4 thick slices red onion 1 large red bell pepper, quartered 4
slices sharp white cheddar cheese (I used smoked cheddar) 4 whole wheat burger buns arugula or spring mix
Ingredients 1 1/3 pounds good - quality ground beef (85 percent lean) 1 tablespoon whole grain mustard 1 teaspoon Worcestershire sauce 1 1/2 tablespoons olive oil 3/4 teaspoon salt freshly ground black pepper 1 large red onion, trimmed and cut into 1 / 2 - inch thick slices 4 burger buns, preferable brioche buns — but use whatever you like, halved 4 thick
slices sharp white cheddar Condiments: mayo, mustard, ketchup, sliced pickles
Not exact matches
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
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
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
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package
sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup
sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
Sliced avocado (doused in lime juice to prevent browning, and add flavor) Shredded
sharp white cheddar cheese Sour cream
4
slices bacon 2 shallots, chopped 1 clove garlic, minced 2
white potatoes, skin left on, cubed, about 4 cups 1 small cauliflower, cut into florets, about 2 cups 1 tablespoon flour 3 cups vegetable stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra
sharp cheddar cheese, shredded
Important to me is some form of salty cheese (Cotija, feta,
sharp aged
cheddar, or aged jack are all good), something spicy (I like thinly
sliced jalapeños), and some onions (minced
white onion is traditional but I like
sliced scallions too).
Crackers with a dollop of
white bean spread, a
slice of cucumber, a sliver of
sharp cheddar and a sprinkling of basil.
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
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
Spread 2 tablespoons of whipped cream cheese OR place 1
slice of
sharp white cheddar cheese on top of 1 piece of sour dough toast.