4 ounces grated (1 cup) or thinly sliced cheddar Swiss, or Monterey Jack cheese
Directions
With a butter knife, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on work surface. Divide cheese evenly on both slices. Top with remaining slices, buttered side up.
Heat a large skillet over low heat until warm. Add sandwiches and cover; cook, turning once with a spatula, until the bread is golden-brown and the cheese has just melted, 5 to 8 minutes per side. Slice and serve
Absolutely LOVE Vivian and her show. Wish they played it when I wasn't at work! No DVR means I rarely get to watch it on PBS. Hoping to make it to her restaurant someday, she's absolutely delightful!
Did you know you don't have to refrigerate your eggs? I just put mine on top of the fridge and its especially great not to have them swimming in the cooler while camping. thank you little dinosaurs.
I printed the recipe originally from a Facebook post, which omits part of what is listed above. It says add the remaining milk along with the vanilla and does not mention the cream. Since the wording says "1/4 cup of the milk mixture" it is confusing. Mixture implies that the milk could have been added to the cream/sugar while it was heating. The r
No fruit in an Old Fashioned. Blech! This is a "Prohibition Old Fashioned", from when the fruit was needed to make the bathtub booze palatable. Mashed up fruit and top shelf bourbon? Why bother?
The wine maker said you add sugar to the grapes so that vinegar isn't produced. Not true. It is another microorganism which takes the alcohol and converts it to acetic acid.
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