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6 hard-boiled eggs , cooled and peeled 1/2-1 teaspoon whole pink peppercorns, divided 1/4-1/2 teaspoon whole white peppercorns 1/4-1/2 teaspoon whole black peppercorn 1/4-1/2 teaspoon whole green peppercorn 1/2 teaspoon caper liquid 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1/8-1/4 teaspoon kosher salt 1 pinch sugar 1 Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. 2 Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. 3 Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. 4 Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. 5 Chill for at least 1 hour in the refrigerator before serving.

Source: food.com

7 -8 lbs city-style brined ham , hock end 1/4 cup brown mustard 2 cups dark brown sugar 1 ounce Bourbon (poured into a spritz bottle) 2 cups crushed gingersnap cookies 1 Heat oven to 250 degrees F. 2 Remove ham from bag, rinse and drain thoroughly. 3 Place ham, cut side down, in a roasting pan. 4 Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. 5 (If you are using a paring knife, be careful to only cut through the skin and first few layers of fat). 6 Rotate the ham after each cut so that the scores are no more than 2-inches across. 7 Once you have made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. 8 The aim is to create a diamond pattern all over the ham. 9 (Don't worry too much about precision here.) Tent the ham with heave duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. 10 Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. 11 Heat oven to 350 degrees F. 12 Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean point brush (clean--as in never-touched paint). 13 Sprinkle on brown sugar, packing loosely as you go until the ham is coated. 14 Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. NOTE: A small empty spray bottle from the drug store is perfect. 15 Insert the thermometer (don't use the old hole) and return to the oven (uncovered). 16 Cook until interior temperature reaches 140 degrees F, approximately 1 hour. 17 Let the roast rest for 1/2 hour before carving.

Source: food.com

2 medium onions , thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko 1 teaspoon kosher salt nonstick cooking spray 1 Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. 2 Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. 3 Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. 4 Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. 5 Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. 6 Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. 7 Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Source: food.com

4 lbs chicken carcasses, including necks and backs 1 large onion , quartered 4 carrots , peeled and cut in half 4 celery ribs , cut in half 1 leek , white part only, cut in half lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley , with stems 2 bay leaves 8 peppercorns 2 garlic cloves , peeled 2 gallons cold water 1 Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. 2 Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. 3 Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. 4 Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Source: food.com

I'm not sure why I have not tried to make a vegan donut before now. I think I was convinced that eggs were absolutely essential to the dough but they totally are not. Having baked quite a few yeasted sweet doughs in the past year I now know that eggs really aren't needed for leavening, but are just another way to enrich the dough (along with the shortening and milk). So, I went with flax seed to give the dough some pliability and cohesion. Worked like a charm. I veganized Alton Brown's recipe on the Food Network site, mainly because he only called for 2 eggs and other recipes asked for 5. The end result was perfection: a tender and tasty donut that kicks the butt of anything they serve at Tim Horton's (or Dunkin' Donuts for those outside Canada). INGREDIENTS Makes at least 24 small donuts - 3/4 cups soy milk - 1 1/4 oz vegetable shortening - 2 tbsp sugar - 3/4 tsp salt - 3 tbsp warm water - 1 tbsp ground flax seed - 2 1/4 tsp instant yeast - 11.5 oz all purpose flour - canola oil for frying METHOD 1. Heat soy milk, shortening, salt, and sugar in the microwave, or on the stove, stirring regularly until shortening melts. Set aside. 2. Whisk flax into water. Let sit a few minutes, then whisk again until thick. Set aside. 3. In a large bowl, mix together yeast and flour. Add soy milk mixture (making sure it is between 95 and 105 degrees F) and flax mixture. Mix together into a rough dough, then knead for about 5 mins until smooth, adding more flour or more water as needed to make a nice soft and tender dough. 4. Transfer dough to a lightly oiled bowl, cover, and let rise for 60-90 mins, until doubled in size. 5. Line a baking sheet with parchment paper. Spray with oil. 6. Roll out the dough on a lightly floured surface to 3/8" thick. Cut out 2" circles with a biscuit cutter, then cut out a 5/8" centre (or use a donut cutter. I cut the end off a kid's medicine syringe. It was the perfect size and I use the plunger to push out the dough). Dough scraps (and holes) can be re-rolled and cut. Place on prepared baking sheet, spray with oil, and cover. Let rise for 1/2 hour. 7. Heat oil to 350 degrees. Fry donuts in batches (30-60 seconds per side) until golden, drain on paper towel or paper bags, then let cool on wire rack. Let fully cool before glazing. For the glaze, I used this recipe , subbing margarine for butter and soy milk for milk. This recipe makes a lot, so cut it in half. The donuts (glaze and all) freeze and thaw very well. Place on a sheet pan to freeze. Once frozen, they can be placed in a bag and they won't stick together.

Source: vegandad.blogspot.com

1/2 lb elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon mustard powder 3 cups milk 1/2 cup yellow onion , finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar cheese , shredded 1 teaspoon kosher salt fresh black pepper 1 Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. 2 While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps. 3 Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 4 Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. 5 Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. 6 For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. 7 Remove from oven and rest for five minutes before serving.

Source: food.com

2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper Old Bay Seasoning 12 ounces beer , cold 1 1/2 lbs tilapia fillets, cut into 1-ounce strips cornstarch , for dredging 1 Heat oven to 200 degrees F. 2 Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees. 3 Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water. 4 In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. 5 Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. 6 Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. 7 Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Source: food.com

2 cups whole wheat flour (I used whole wheat pastry flour.) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar 1 Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.). 2 Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes. 3 * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat. 4 *Test the griddle by flicking water on it. If the water dances across the surface, you’re good to go. 5 * Rub down the griddle with a little butter or spray with nonstick spray. 6 Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

Source: food.com

1 tablespoon smoked paprika (optional, our suggestion) 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon kosher salt 1 teaspoon black pepper 2 turkey legs, raw (approximately 2 1/4 pounds) 1/4 cup vegetable oil 1 small onion , finely chopped 3 garlic cloves , minced 1 serrano chili , seeded and finely minced 3 ounces tomato paste (optional, our suggestion) 1 MEAT FILLING: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. 2 Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot (add tomato paste to liquid now if using). Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. 3 Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble. 4 FOR THE WRAPPERS: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water. 5 FOR THE DOUGH: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. 6 ASSEMBLY: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. 7 STEAMING THE TAMALES: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours. 8 Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Source: food.com

1 lb cooked and chilled medium shrimp , minced 10 ounces chunky salsa 2 cups cooked rice ( Alton Brown's Baked Brown Rice would be great!) 1 large cucumber , seeded and diced 1 medium size green pepper , diced 3/4 cup thinly sliced green onion 2 tablespoons lime juice 3 garlic cloves , minced 8 cooked and chilled large shrimp red leaf lettuce 8 tablespoons chili sauce 1 Mix all ingredients, EXCEPT large shrimp, chili sauce and lettuce. 2 Chill 2 hours. 3 Line plates with lettuce leaves and divide shrimp and rice mixture among 4 plates. 4 Garnish with 2 of the large shrimp each and drizzle with chili sauce.

Source: food.com

4 ounces vegetable oil 4 ounces all-purpose flour 1 1/2 lbs raw shrimp , whole, head-on medium-sized (31-50 count) 2 quarts water 1 cup diced onion 1/2 cup diced celery 1/2 cup diced green pepper 2 tablespoons minced garlic 1/2 cup peeled seeded and chopped tomato 1 tablespoon kosher salt 1/2 teaspoon fresh ground black pepper 1 teaspoon fresh thyme , chopped 1/4 teaspoon cayenne pepper 2 bay leaves 1/2 lb andouille sausage , cut into 1/4-inch pieces and browned 1 tablespoon file powder 1 Preheat the oven to 350 degrees F. 2 Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process. 3 While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids. 4 Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Source: food.com

2 tablespoons vegetable oil 1 onion 2 green bell peppers 3 celery ribs 2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves , minced 3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon hot sauce 1 lb dried red kidney beans , picked and sorted 2 quarts water 1 Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. 2 Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. 3 Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Source: food.com

1/2 lb ground sirloin 1/2 lb ground chuck 1/2 lb ground lamb 4 teaspoons salt 1/2 tablespoon peppercorn blend, ground 1 Hass avocado 1 tablespoon white onion, minced 1 tablespoon garlic , minced 1 tablespoon jalapeno, chopped 1 tablespoon light olive oil 6 slices hickory smoked bacon, thick cut 4 tablespoons peanut butter 4 kaiser rolls 1 Place meats in a medium stainless or glass bowl, breaking it up as you drop it in so that it makes a big, loose mound. Add 3/4 of the salt and the ground pepper and mix lightly by hand until blended. Try to avoid mashing the meat too densely - the benefits of a loose patty will become clear later. Divide into 4 parts. If you have 6" round molds, press the meat into the molds. If not, form the meat into patties, pressing together just enough to hold it together. The patties should work out to be about 1/2" thick. Set aside to rest. 2 Peel and pit the avocado - if you cannot find a Haas avocado, a Florida will work but will not have the same taste due to the lower fat content. Chop into chunks and place in a small food processor. Add the garlic, onion, jalapeno, olive oil and the remaining salt. Blend to a not-quite-smooth puree. Scoop into an appropriately-sized blowl, cover tightly and refrigerate. 3 Fry bacon and drain well. If you have a broiler pan, oven frying is less fatty and more consistent, if you place cold raw bacon on a cold broiler pan, placing in a cold oven on the middle rack and then turning the broiler. This works by slowly increasing the temperature, rendering out most of the fat before the bacon reaches crisping temps (we can thank Alton Brown for that little secret). Watch the bacon carefully! It can go from rubbery to black in as little as 15 seconds! 4 Cook the burger patties on a flattop, electric skillet or cast iron skillet at 375F or medium high. I don't recommend grilling these, as the loose patties can - and probably will - break up on a grate and end up as charcoal - really tasty charcoal, but not so good for this recipe. Cook 4-5 minutes on each side until browned and carmelized, turning only once. 5 While the burgers cook, slice and toast rolls in a toaster oven - or in the remaning heat of the broiler after you've cooked the bacon. Spread the bottom of each with a tablespoon of the peanut butter while the rolls are still warm. There's no reason for this, the warm rolls just make the pb all melty and that's pretty cool - something the kids can do to distract them from what you're about to do to the top of the roll. 6 Take the crowns, spread them with a liberal dose of the guac which you've just surreptitiously removed from the fridge, and stick 2 or 3 half-slices of bacon in the guac. Lay a patty on the pb bun and top with the bacon and guac crown. 7 Serve with mac and cheese, kettle crisps or seasoned fries and cole slaw. 8 Tips: - For yet another dimesion of flavor, lay a couple dill pickle slices on the bottom buns, on top of the pb. I like Claussen's sandwich stackers or hamburger slices as they're clean tasting and stay crisp under a hot patty. - Try a sourdough or pumpernickel roll. OK, maybe pumpernickel is going too far. Nah. - Try crunchy peanut butter instead of creamy. This tip is pretty much self-explanatory.

Source: food.com

32 raw tail-on shrimp (21 to 25 count size) 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice 1 (14 1/2 ounce) can diced tomatoes , drained 1/2 cup prepared chili sauce 4 tablespoons prepared horseradish 1 teaspoon sugar 3 grinds fresh black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 dash Old Bay Seasoning 1 Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. 2 Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. 3 Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Source: food.com

Welsh Rarebit From the kitchen of One Perfect Bite... Those of you who remember waffles for dinner on Sunday night, will also recall tonight's feature recipe. While Welsh rarebit has fallen out of fashion, back in the day it made regular appearances on American tables. At its most basic, the dish is simple and consists only of toast over which a thick cheese sauce is poured. We are told that in 18th century England the poor ate rabbit, while in Wales, where rarebit originated, the population was so poor that rabbit was replaced with cheese. While I'm sure the story is apocryphal, it does help explain how the dish got its name. There are many versions of this recipe, some of which predate the settlement of colonial America, but they all share a common base of bread and cheese. The best of them are made with a sauce so velvety that, in theory, you'll forget there is no meat. More to the point, if you are fortunate enough to have one of the best versions, you won't care that there is no meat. This happens to be one of my favorite quick-fix meals and I make it often, using soup and a small green salad to round it out and make it substantial enough to serve as a light supper. For years, I used Jeff Smith's version of rarebit, but I when I stumbled on Alton Brown's recipe, which is made with a caraway rye bread, I switched my allegiance. These days, while it is probably overkill, I make the rye bread I use, so I can control the thickness of the rarebit base. I must also admit that I've become a bit of a cheese snob. While I'm not particular about its country of origin, I insist on using an aged white cheddar for the cheese sauce. I have a simple recipe for a light rye bread that I'll share with you tomorrow, but tonight I want to focus on the cheese sauce and the assembly of the rarebit. Please give this recipe a try. You will not regret it. The recipe for this rarebit can be found here . Older Posts One Year Ago Today: Two Years Ago Today: Cranberry and Almond Quick Bread Hazelnut-Anise Cookies Three Years Ago Today: Four Years Ago Today: Pumpkin Cheesecake Squares Warm Black Bean Dip

Source: oneperfectbite.blogspot.com

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