Everybody needs a great tuna salad recipe in his or her collection. Well, look no further because everyone who tries this recipe says it is the best they’ve ever tasted. I think it’s because of the surprise cheese component. I was astonished when a friend first served this sandwich to me many years ago. “What? What are you doing with that shredded cheddar?” But after trying it, I will never go back to the old way of making it. It is absolutely AMAZING! INGREDIENTS 1 can (5 oz) Solid White Albacore, in water (I like Bumble Bee brand) ¼ cup mayonnaise 1 stalk celery, finely diced ¼ cup sharp cheddar cheese, shredded 2 tablespoons sweet pickle relish 1 tablespoon onion, finely diced 1 green onion, finely diced 1 teaspoon lemon juice Dash of salt Dash of garlic powder Dash of onion powder Dash of lemon pepper 4 slices bread, toasted lettuce, optional Get To Full Instructions : Click Here
Delicious! The almond flavor is fairly subtle, used both Amaretto and extract. I also refrigerated the dough as suggested in the recipe for a thicker cookie Ingredients 2 large eggs, at room temperature 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks 1/2 teaspoon almond extract 3 Tablespoons amaretto 4 ounces sliced almonds 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!) 1 teaspoon salt 1 cup dark brown sugar, packed 2 sticks (8 ounces) unsalted butter, melted until browned 1 teaspoon baking soda 1/2 cup granulated sugar Instructions For the Brown Butter: First,Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refriger...
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