- mixed or black peppercorns
- beef tenderloin steaks
- vegetable oil
- bourbon
- chilled unsalted butter
- chopped shallots
- beef stock
Delicious, satisfying, and so easy. Yes yes. Although the recipe calls for sharp Cheddar, I used mild with a little extra to very good result. And though the dill is optional, it is such a nice addition to the flavor that I would be reluctant to omit it in the future. The cookbook says: "Practically a cheese sandwich with the cheese built right in, this bread makes for a great brown-bag or picnic lunch with a salad and fresh fruit. It’s also a perfect protein complement to hearty bean soups, such as Black Bean Soup. Note: This bread freezes beautifully, so you might like to double the recipe and make one loaf to use fresh and one to freeze for later use.
- firmly packed grated sharp Cheddar cheese
- unsalted butter
- whole wheat flour
- dried dill
this is crazy super delicious. and easy, too!
- water
- light brown sugar
- olive oil
- oil-packed tuna
- dry breadcrumbs
- grated parmesan cheese
- farfalle
- refrigerated Alfredo sauce
- thinly sliced green onions
- dried oregano
- grated lemon peel
- fresh lemon juice
- medium poblano pepper
- yellow cornmeal
- all purpose flour
- sugar
- salt
- baking powder
- baking soda
- ground black pepper
- large eggs
- whole milk
- sour cream
- fresh minced oregano
- butter
- Pumpkin
- Lemon juice
- Cinnamon
- Ginger
- Nutmeg
- Cream cheese -- softened
- Butter -- or margarine
- medium yukon gold potatoes
- finely chopped chives or green onion tops
- chopped fresh parsley
- drained capers
- white wine vinegar
- caper liquid from jar
- tsb dijon or coarse-grained mustard
- EVOO
- vegetable oil
- taco seasoning mix
- canola oil
- cayenne pepper
Prepare the butter up to a week ahead and refrigerate, or up to three weeks in advance and freeze. Prepare extra butter to serve with bread or baked potatoes
- grated lemon rind