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Best dang Grilled Cheese |
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Montana Maddness
Cook Joined: 24 February 2010 Location: G.F. MT. Status: Offline Points: 99 |
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Posted: 25 February 2010 at 12:48 |
OK I'm listing this under North West due to the fact that the recipe is from my awsome stepdad Art Wheless of Seattle WA.
Grate Sharp or Extra sharp (what ever you prefure) chedder into a bowl. Mix in just enough 1000 island dressing to make it stick together.
I prefure to add some pepper sauce ( Montana Maddness of caurse) but you don't have to.
Thats it guys spread the mixture on white, wheat, or your own prefurance of bread and slowly grill to perfection. Goes great with hot bowl of beans & ham, or tamato soup on a cold winters day>
Enjoy
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Hotter the better bring on the peppers!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i may try this - the combination of thousand island and extra-sharp cheddar sounds like it would really start a party in the mouth!
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ozzy
Cook's Assistant Joined: 07 February 2010 Location: Las Vegas, Nv. Status: Offline Points: 18 |
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I still ain't eating snails!
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Montana Maddness
Cook Joined: 24 February 2010 Location: G.F. MT. Status: Offline Points: 99 |
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My personal favorite is pumpernikle, but I love rye breads. It is real good on wheat as well.
As for the pickles yes they do set this one off. Blue cheese might be great. Never tried it.
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Hotter the better bring on the peppers!
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s.shooter
Scullery Servant Joined: 30 April 2011 Status: Offline Points: 11 |
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I tried the grilled cheese. We like it! Used potato bread and my Crab Louis dressing. A new favorite here.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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sounds good!
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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That's made me think of something....
Head over to NZ
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Resident Peasant
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I like pickles on my grilled cheese (cuts the richness a bit), so this sounds interesting.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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During a recent campaign against my ever expanding Buddha Belly, Yes Dear had taken butter off of the shopping list.
Emboldened by a desire to thwart this sinister plot, I was craving a grilled cheese sandwich. But what substance could replace the butter and provide the golden crunch that I desired? A desperate search of the remaining contents of the fridge revealed only one workable substitution. And Mayo was it's name. Now and forever. Until the very end of time. You have changed my life for the better. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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I adore grilled cheese however, I utilise Italian Provolone or Basque Idiazábal from raw sheep´s milk ... or a cow varieties French Beaufort or Cometé. I just do not like cheddar. I like a slice of tomato or Prosciutto or Iberian Acorn Fed Ham with mine. I also use a whole meal médium whole wheat grain natural bread for mine.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I used to wonder if I was the only person in the world who doesn't like cheddar. Guess not!
It's ok on Pirates' Booty, but otherwise I don't really like sharp cheese. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Melissa, what, please, are Pirates' Booty?
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But we hae meat and we can eat
And sae the Lord be thanket |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Yeah! X2
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Go ahead...play with your food!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Cheese puffs, basically, but with less salt than most: http://www.piratebrands.com/
They've really expanded lately, but the white cheddar puffs are one of their original products. |
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