of cheese on top of the mustard on the bottom slice of bread. Add a row of 5 Peppadew, and 4 basil leaves over the cheese. Drizzle olive oil over the basil and season with salt and pepper. Top with another slice of bread, mustard side covering the cheese mixture.. Repeat steps with remaining 2 slices of bread.Follow the directions on your panini press to grill the two sandwiches. Cut in half and serve immediately. (If you are making grilled cheese sandwiches instead of panini, spread butter or olive oil on the outside of each slice of bread. Grill in a skillet until each side is golden brown, and the cheese has completely melted.
Assemble these supplies. 3 tablespoons salted butter2 ounces Cheddar cheese1 cup all-purpose flour, approximately 1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup heavy cream1 or 2 tablespoons milk (optional)Steps in preparation
When doubled in size add remaining cheddar, Gouda and jalapenos to the top of the rolls. In large bowl combine butter, oregano, basil, garlic powder, half of the jalapeno, 1/2 cup cheddar, 1/2 cup Gouda, Parmesan and cut Rhodes rolls
That day my mind was totally on finding a fried chicken recipe, but I did notice that Debby had a recipe for Bacon & Cheddar Biscuits with Maple Chipolte Butter that she made along with the fried chicken
Quinoa is becoming one of my new favorite foods. A couple of years ago, I had never heard of it, and my first impressions made me think of it as some yuppy grain for health nuts or chefs who were too cool for rice
Foodie's Arsenal: Living Simply through Creative Cooking
Pluck a good sized handful of holy basil leaves off the stems. Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you're using an electric stove, you'll want to remove the pan from the burner)