Back to Nature Crispy Cheddar Crackers - Taste Test Review
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The Swanson team reviews Back to Nature's Crispy Cheddar Crackers. They have simple ingredients and contain no artificial flavors or colors. How do they taste? Let Amanda and Andrew fill you in as they put them to the test. The taste test, that is.
Maple Leaf Cheese Cheddar Cheese Cranberry & Blueberry White, Milwaukee Brewing Beer Cheese
In this video, we are reviewing three cheeses from the Wisconsin Cheese Mart. These were handselected and bought for us by Michael in Wisconsin!
* Maple Leaf Cheese Cheddar Cheese Cranberry White - This double milled aged white cheddar from Maple Leaf Cheese in Monroe, Wisconsin is mixed with cranberries from the cranberry bogs of northern Wisconsin. This combination makes this Wisconsin cranberry cheddar decidedly tart and flavorful.
* Maple Leaf Cheese Cheddar Cheese Blueberry White - This double milled aged white cheddar from Maple Leaf Cheese in Monroe, Wisconsin is mixed with Wisconsin blueberries. This combination makes this Wisconsin blueberry cheddar decidedly sweet and flavorful.
* Milwaukee Brewing Co Beer Cheese Milk Stout - This creamy white cheese starts as curds, which are soaked in a Milk Stout made by Milwaukee Brewing Company, pressed, bandage wrapped, and aged. The milk stout gives this cheese a rich roasted malt and coffee flavor with a silky sweetness. The creamy dark beer also adds beautiful marbling throughout the beer cheddar. This Wisconsin original is not only visually exciting with a wonderful depth of flavor and textures, but also truly authentic Wisconsin-made, from the cheese itself to the beer it is soaked in!
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Fluffiest Pancakes in the World!
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Cabot Creamery | home.grown. Tour 2020
We’re rockin’ the support for local growers and producers this summer! We’ll be touring our Northeast region, highlighting local products and crops, talking to farmers and artisans, and telling stories on local legends. Join us on our journey! In this episode, Cabot Creamery in Cabot, VT.
Find more: pricechopper.com/homegrown-tour
Venison Mac n Cheese and Bubble and Squeak (Vermont Wild Kitchen E5)
Join Rooted in Vermont and Vermont Fish & Wildlife on Facebook Live for the Vermont Wild Kitchen! Warden Abigail Serra and Shane Rogers of the Vermont Farm to Plate Network will be in the kitchen cooking up a tasty venison dish along with a super simple bubble and squeak featuring Vermont farm fresh cabbage and potatoes. Bring your appetites, stories, and questions and tune into the Vermont Wild Kitchen!
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Bubble and Squeak Recipe:
Pickled “deli meat” tongue sandwich
1) Brine raw moose tongue or multiple venison tongues in the following (if you only have one venison tongue halve the recipe):
Brine mixture:
a) 1 Cup salt
b) 1 Cup Brown Sugar
c) 12 Cups water
d) 1 Tbsp all spice berries
e) 1 Tbsp black pepper corns
f) 1 teaspoon mustard seeds
g) 1 teaspoon coriander seeds
h) 1 bay leaf
i) A couple cloves
Add brine ingredients (but only use 4 cups of water) bring to a high boil and then let simmer for five minutes or so.
Add the remaining 8 cups of cold water to bring down temperature and add some celery stalks, quartered onion and a few cloves of garlic that have been crushed.
If brine mixture is cool, add tongue and place something on top of it so it remains submerged, and set in the fridge for five days.
2) After five days in the brine, strain off the veggies and tongue.
3) Put tongue in a crockpot with veggies, add enough water to cover tongue, and cook for approximately 8 hours or until membrane can be
BBQ sauce recipe:
• 1 ½ cup ketchup
• ½ cup brown sugar
• ½ cup water
• ¼ cup apple cider vinegar
• 1 Tbsp Worchester sauce
• 4 Tbsp maple syrup
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• ½ tsp ground mustard
b) Mix BBQ sauce ingredients in saucepan and simmer under desired consistency
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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IN THIS EPISODE:
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Voiceover Mic Filter: Aokeo Professional Mic Pop Filter
Lighting: Viltrox VL-162T Professional LED Light
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Big Tripod: Amazon Basics Tripod
Editing Software: Adobe Premiere Elements 2018
Green Screen: 2 yards of green fabric from Walmart
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