ecipe (such as the Pampered Chef deep dish baker).
Use
and half the cold Granny Smith apples.
Crush or blend
o prevent browning. Cut Granny Smith same way, but leave skin
Peel, core, and slice Granny Smith's to desired thickness (prefer
Cook ingredients until thick.
Chunk 4 unpeeled Granny Smith apples; fold into thickened mixture, then fold in 1 (8 ounce) container of Cool Whip, thawed.
Top each serving with ground dry roasted peanuts.
Thinly slice cucumber and carrots. Place in a bowl and add vinegar, olive oil, honey, Tabasco sauce and season with salt. Toss well.
Preheat oven to 350 degrees.
Wisk together milk, eggs, brown sugar, spices, and vanilla.
Toss in bread and rasins.
Pour into a 9\" by 9\" ovenproof casserole dish, sprinkle with coarse sugar and bake for 30 minutes until eggs are set, and the top is golden brown.
Roast chicken carcass in 400 degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain.
For the matzo balls:
Whisk together eggs, oil, nutmeg, and salt and pepper to taste.
Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.
For the soup base:
Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes: they are done when they float to the top. Add ...
he results from crock pot recipes are sometimes more unpredictable than
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
ind that all overnight oatmeal recipes stick to the sides of
*MEAN CHEF's pie crust recipe is
heard about from a chef on the cable food network
cabbage, ginger and diced Granny Smith apples. Add sea salt and
reserving any accumulated juice.
Chef note: The 2nd time I
Preheat oven to 325 degrees.
Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
Fold the bacon, one slice at a time up and over the potato mound toward the centre. ...
Place pineapple chunks in a large jar or resealable container. Pour in vodka and store in the refrigerator for 7 days.
Place the sugar and water in a small saucepan and bring to a boil until the sugar has completely dissolved. Set aside to cool and then refrigerate until ready to use.
Strain the vodka from the pineapple into a clean jar, pressing down on the fruit to extract every bit of juice. (Dare you to try a piece!).
Pour in the syrup and refrigerate for up to 30 days.
Preheat oven to 350\u00b0F.
Place a large skillet over medium-high heat and add sausages and onions. Saute until golden brown.
Meanwhile, whisk eggs together with milk and season with salt and pepper. Add cheese, bread cubes, sausage and onion mixture and tarragon.
Pour into a sprayed 9\" x 9\" baking dish and bake for 35 minutes or until set.
Stack the bacon slices on top of each other then cut into thin pieces. Toss them into a large saute pan, add a splash of water and begin heating the works over a medium-high heat. When the water evaporates and the bacon begins to brown turn the heat down a notch and continue cooking until it's all nice and crisp. Strain and reserve the fat.
Meanwhile, preheat your oven to 400\u00b0F Cut the potatoes in half. Toss them with the bacon fat and seasoning then roast them until they're golden brown, about forty minutes. Cool to room temperature ...
Whisk together the flours, oats, baking powder, nutmeg and salt. In a separate bowl whisk together the wet ingredients. Using a wooden spoon, stir the dry mix into the wet ingredients just to combine.
Preheat your griddle or a large skillet over medium high heat.
Spoon the batter onto the preheated surface. Small pancakes cook faster and are easier to flip but if you're a deft hand, feel free to make them bigger. Watch for bubbles to break the surface, then flip and finish. Serve and share!
VARIATIONS:
Add a little fun by frying a ...