- flour
- salt, cayenne
- 1 egg, beaten
- olive oil
- butter
- 2 cups potatoes, coarsely shredded
- 1 scallion, minced
- 5 tbsp sunflower seeds, shelled
- butter
- panko
- 1/2 cup milk
- 1/2 cup cheddar cheese, shredded
- Combine 1/4 cup flour, 1/2 salt, egg, potatoes, scallion, and 3 tbsp sunflower seeds. Shape into 4 patties and dredge with panko.
- In a small saucepan melt 1 tbsp of butter. Stir in 1 tbsp of flour and cook for 2 minutes. Add the milk and cook until slightly thickened. Stir in the cheese until it has melted. Season with salt and cayenne to taste.
- Heat some olive oil in a skillet and panfry the cakes on both sides.
- Serve the cakes with the sauce and the remaining 2 tbsp of seeds sprinkled on top.
- 4 oz. old cheddar cheese, grated
- 1 1/2 oz. gruyere, grated
- 1 tsp dijon
- 1/2 tsp of another mustard
- 2 tbsp ale
- 2 slices sourdough bread
- 2 eggs
- salt and pepper
- 1 tsp worchestershire sauce
- cayenne
- Place the cheeses in a non-stick saucepan with the mustards, ale and worcestershire sauce.
- Mix well until melted.
- Preheat the broiler.
- Check the seasoning of the sauce and adjust to taste.
- Toast the bread.
- Poach the eggs lightly.
- Spread the cheese mixture onto the toast and broil until golden.
- Top with a poached egg. Season lightly.
- Serve.
- 7 6" corn tortillas, torn into small bits
- 1/2 cup milk
- 1/4 cup light cream
- 1/2 onion, minced
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup cheddar cheese, shredded
- salt
- cracked pepper
- canola oil
- 3 cups chicken stock
- 2 tbsp tomato paste
- Soak the tortilla shreds in 1/4 cup of milk for 5 minutes or until it is softened.
- Puree in a food processor with the onion, garlic, and the egg.
- Combine with the cheese and season with salt and pepper. Shape into 1" balls.
- Pan-fry the balls in hot canola oil until golden.
- In a large sauce pan, comvine the stock with 1/4 cup of milk and the cream. Heat through.
- Stir in the tomato paste. Season to taste.
- Add the hot tortilla balls.
- Serve.
- 10 1/2 oz can cream of mushroom soup
- 1/2 cup cheddar cheese, shredded
- 4 hard boiled eggs, sliced
- 1 red pepper, roasted, sliced
- english muffins, toasted
- paprika
- In a small saucepan heat the soup until bubbly for 3 to 5 minutes.
- Stir in the cheddar until it has melted.
- Fold in the egg and the red pepper.
- Check seasoning.
- Serve on the english muffins, sprinkled with paprika.
- 2 scallions, minced
- 3 tbsp carrot, grated
- 1 tbsp butter
- 4 cups chicken stock
- 1/2 tsp dry mustard
- 1 tsp paprika
- 1/4 cup milk
- 2 tbsp cornstarch
- 1/4 lb sharp cheddar cheese, grated
- salt and cracked pepper
- 3 tbsp parsley, minced
- Melt the butter in a dutch oven. Saute the scallions and the carrot on low for about 10 minutes.
- Pour in the stock. Stir in the mustard and the paprika. Simmer for 15 minutes.
- Combine the milk with the cornstarch and stir into the stock. Cook for 5 minutes.
- Add the cheese and stir until it has melted.
- Season to taste. Sprinkle in the parsley.
- Serve.
- 4 hard boiled eggs, chopped
- 1/2 cup cheddar cheese, shredded
- 1/4 cup mayonnaise
- 1 tsp dijon
- salt and pepper
- 1/4 tsp worcestershire sauce
- 8 slices bread
- butter
- Spread the butter on one side of each slice of bread.
- Combine the remaining ingredients, mixing well.
- Spread the mixture evenly on the un-buttered side of 4 pieces of bread.
- Close the sandwich so that the un-buttered sides are facing out.
- Heat a large skillet. Lay the sandwiches in the pan and brown on each side.
- Serve.
- 1 head of cauliflower, cut into florets
- salt and pepper
- 2 tbsp butter
- 2 tbsp flour
- 1/4 tsp mustard seeds
- 1 tsp worcestershire sauce
- 1 cup milk
- 3/4 cup gruyere, grated
- 3/4 cup old cheddar, grated
- 1 chili pepper, minced
- 2 tbsp parsley, minced
- 1 scallion, minced
- Melt butter in a medium saucepan. Add the scallion and saute 1 minute. Whisk in the flour and the mustard seeds.
- Cook 1 minute.
- Whisk in the milk gradually. Add the worcestershire sauce. Stir in cheese until it is melted.
- Steam the cauliflower until done.
- Add the chili and stir until slightly thick.stir in the parsley. Season to taste.
- Serve the sauce over the cauliflower.
- 1/3 cup canola oil
- 3 tbsp white vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- Place all ingredients in a jar or bottle with a lid.
- Shake well before serving.
- Serve with lettuce, cucumber, radishes, a little cubed cheddar cheese, and a little cubed ham.
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