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I was making a day of it in Hockessin and decided to have lunch at the back burner. On my previous trips I had had arctic char but all my friends said I must have the mushroom soup and the burger. They were absolutely right. The pumpkin mushroom soup is excellent and I'm not a big fan of pumpkin. The burger was done to perfection.
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Better cheddar clone of the dip served at the back burner restaurant, hockessin, de — younger version 2 c. Inspired by the cheese sold by the back burner in hockessin, this is a family favorite. White cheddar cheese, grated 4 scallions chopped .
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Better Cheddar from the Back Burner to Go in Hockessin. Great with crackers or bread and crisp, tart slices of apple. If the shop's not convenient to your location, or you just like to make your own snacks, here's a recipe that comes pretty close to this addictive treat.
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2 tablespoons dry white wine (optional) Couple shakes of liquid smoke. 1 or 2 dollops of mayonnaise. 1/2 cup softened butter. Combine the cheese, nuts, scallions, wine and liquid smoke and mix.
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1 photo. Backburner To Go. 425 Hockessin Cors, Hockessin, DE 19707-9586. +1 302-239-2732. Website. Improve this listing. Ranked #16 of 42 Restaurants in Hockessin. 26 Reviews. Shopaholic_x0.
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Luckily, most people have come around to the idea of "good fats" and can now enjoy this amazing cheddar cheese spread made with cheddar cheese, butter, and crème fraîche — sans guilt! Directions. Combine all the ingredients in a food processor until smooth. Transfer to ramekin or a small soufflé dish.
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Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 6-8 minutes or until golden brown. Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet. This will make 1 1/2 cups Creole Mayonnaise and 2 pounds of.
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The Back Burner To Go is well known for making and selling gallons of a popular cheese spread known as Better Cheddar. The Back Burner restaurant has been operating in Hockessin since 1980.
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The Back Burner makes the best cheese spread called Better Cheddar. It is my go to for snacking, crudités and charcuterie! It comes in a small and large portion container and comes with and without nuts. I believe they have more than one flavor but I stick to the original. They have an assortment of cracker options to partner with the cheese.
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Shredded cheddar cheese and sour cream, for topping. In a large soup pot, heat olive oil over medium heat. Add onion and both peppers and sauté until onion is translucent about 5 minutes. Add garlic and cook for a minute. Stir in the ground beef, and cook until evenly brown. Add black beans, tomatoes, pumpkin, and spices.
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In 2000, Back Burner moved to a larger space in Hockessin Corner, where it continues to serve its locally famous pumpkin mushroom soup and better cheddar spread. For 23 years since, Back Burner's.
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Better Cheddar clone of the dip served at the Back Burner Restaurant, Hockessin, DE —. 5 shakes of liquid smokefold together carefully to mix. refrigerate. serve cold to room temp. Mayo to bind (I combine mayo and fat free sour cream for a lighter taste) Combine and use the next day - the flavors are better (but can be used same day if.
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Ellen's Better Cheddar. Inspired by the cheese sold by the Back Burner in Hockessin, this is a family favorite. 10 oz. white cheddar cheese, grated. 4 scallions chopped fine, including bottom half of green stems. 3/4 cup toasted walnuts, chopped by hand, not too fine. 1/2 cup mayo. Mix all ingredients together and chill.
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