How To make Vermont Cheddar and Maple Crackers
2 c Shredded sharp Cheddar
2 1/2 oz Chopped pecan pieces
1/3 c Mayonnaise
1 tb Maple syrup
1/2 ts Worcestershire sauce
36 Whole-grain crackers
MIX THE CHEESE, PECANS, mayonnaise, maple syrup and Worcestershire sauce together in a medium-sized bowl. Spread the mixture by rounded teaspoonfuls evenly on the crackers. Place the crackers on a flat pan or cookie sheet and run it under the broiler until the cheese is melted and bubbling. Transfer the crackers to a plate and serve at once. Makes 3 dozen puffs.
How To make Vermont Cheddar and Maple Crackers's Videos
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Emmy Eats ALASKA -- tasting Alaskan treats
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Airstream RV Cooking - Bacon Maple Lobster Mac and Cheese with a Bourbon Hot Sauce.
Episode 97 is another Cooking With Cindy! In it, we explore what we think might be the greatest flavors ever assembled!
Maple Bacon Lobster Mac & Cheese
Serves 2-3
4 oz. macaroni
1 cup, grated Yancey’s Fancy Maple & Bacon Cheddar cheese
1-2 lobster tails, cooked, shelled, and roughly chopped
1 cup, approximately, whole milk
1 Tbsp. unsalted butter
1 Tbsp. All purpose flour
Salt, for water and to taste
Pepper to taste
Bread crumbs (I used Progresso Parmesan bread crumbs)
Dill, for garnish
Boil 4 ounces macaroni in salted water for 15 minutes and set aside. Preheat your oven to 375 degrees. Melt butter on medium heat until simmering. Stir flour into butter for approximately 1 minute. Lower the heat. Add in milk, stirring constantly, until softly simmering and thickened enough to coat the back of your spoon. Remove from heat and stir in the cheese. Add in the chunks of lobster and taste. Add salt if needed. Add in the macaroni. Pour into a baking dish coated with cooking spray. Smooth the top. Sprinkle on the bread crumbs. Bake 15-20 minutes or until bubbling. Finish
under the broiler if needed to brown the top. Once done and out of the oven, garnish with dill. Let cool a few minutes and serve with the bourbon hot sauce.
Bourbon Hot Sauce “Aioli”
Your favorite bourbon (which should be Maker's Mark)
Frank’s Red Hot thick sauce, original
Mix sauce and bourbon to desired thickness.
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Cooking With Cindy Theme: The End (Instrumental Version) by Sture Zetterberg
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After this recipe you will only want to eat sausages like this!
INGREDIENTS:
• 1 kg of sausages
• Water
• 1 tablespoon of ketchup
• 2 tablespoons of mustard
• 200 g of cream
• 200 g of curd cheese
• 1 pinch of black pepper
• Grated mozzarella cheese
• Oregano
Click on the link below and access other delicious recipes!
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