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
I know you probably should say that about the botulism. I get it. But many Italians I know store theres at room temp. I don'[t. But my Mother always canned it. We use WAY less oil and enough vinegar that it was acidic but certainly by todays standards it should not be canned. I actually specifically bought a pressure canner just so I can do the eggplant
It's possible. I used a generic brand of marmalade but it was very orange, and I used Tropicana orange juice, but I think it's a Japanese company that licenses the tropicana brand so it's likely the orange juice is different from the stuff in the US.
Hi Celine the sauce should be a bit brown because of the soy sauce. I think the color you're seeing in my photos is the shrimp showing through. It looks like your batter is a bit thicker. Did you use potato starch or some other type of starch?
Surprisingly easy to make, but I didnt have sesame oil and only olive oil, probably missing out on some flavours! I think I slightly cooked the sauce too long because mine turned out almost brown while yours is a fresh orange. https://uploads.disquscdn.c...
PBS Food – Latest Comments
