Beat lemon, 1/2 cup sugar and eggs. In saucepan, combine 1/2 cup sugar and cornstarch; stir in water. Cook and stir til thickened; remove from heat. Gradually beat in egg mixture.
Over low heat cook and stir until slightly thickened. Add vanilla. Cool. Fold in whipped cream.
Ingredients 3 ripe Dickey Farms peaches, peeled and diced 3/4 cup whole buttermilk 1/2 cup honey 1/4 cup heavy cream 1/4 teaspoon salt Method
Process buttermilk, honey, cream, salt, and 11/2 cups of the peaches in a blender until completely smooth, about 1 minute.
Finely chop remaining 1 cup of peaches; stir into buttermilk mixture. Divide peach mixture among plastic frozen pop molds, leaving some room at the top to allow for expansion. Cover with lids and insert wooden craft sticks.
Freeze until pops are completely firm and sticks are set, approximately 6-8 hours. To remove the pops, run outside of molds under hot water for a few seconds and remove lids. Exjoy!
Lots of steps to this so youâll need an afternoon, but OH so WORTH IT.
The chicken will be falling off the bone tender.
Buffet Chicken Cacciatore
About half way done âŚ
Goes back into the oven until sauce comes to a boil. Remove from oven. Remove the chicken, stir and place back into pan. Cover with foil and bake another hour.
â â â â â
Italian, Poultry
Servings: 4-6 servings
INGREDIENTS
Olive Oil
2 large onions — chopped
1 clove garlic
1 frying chicken, cut up
salt and pepper
2 28 oz. cans Italian plum tomatoes
1 teaspoon salt
Âź teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
½ tablespoon thyme
â teaspoon red pepper flakes
1 teaspoon sugar
1 bay leaf
1 green pepper — cut into strips
DIRECTIONS
Preheat oven to 350
Cover bottom of roasting pan with olive oil. Add onions and garlic. Brown lightly. Salt & pepper chicken parts and lightly brown.
Break up tomatoes, add sugar, red pepper flakes. salt, pepper, oregano, basil, thyme, & bay leaf. Mix well. Add green pepper . Pour over chicken and let come to a boil.
Remove chicken pieces, stir sauce and pour over chicken. Cover with foil and bake one hour.
Remove foil, increase oven to 450 & bake until chicken is delicately brown. Baste with sauce, and serve with small pasta.
Iâm not sure why @chefsymon, the originator of this recipe, makes it outside on his grill BUT it made me want to try it.
Homemade Cream Cheese
Looks easy enough!
Prep Time: 15 min Cook Time: 20 hr 15 min Difficulty: EasyServings: Yield: 1 cup Source: foodnetwork.com
INGREDIENTS
1 quart (4 cups) cream or whole milk (or a mix of both)
One .05-ounce packet cream cheese starter
Kosher salt
DIRECTIONS
Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If youâd like a firmer cheese, continue to press.)
This oneâs from an old community cookbook. Iâd made it years ago but had forgotten how good it was.
Iâve tried French Onion Soup recipes from Alton Brown, from the Barefoot Contessa and (gasp) the disgraced Frugal Gourmet, among many others. I wouldnât have looked any further had I recalled making this version. Kick it up a notch by using bone broth if youâve got it.
SO good. So EASY. So, what are ya waiting for, make it! đ
Prior to adding the ParmesanâŚ
French Onion Supper Soup
â â â â â
Soups & Stews, TRIED & TRUE
Difficulty: Easy Servings: 4
INGREDIENTS
3 large onions, thinly sliced
1 clove garlic, minced
1/4 cup butter
4 cups beef or vegetable stock (I used beef bone broth)
1/4 teaspoon pepper
4 thick slices of French bread
4 ounces Gruyère cheese, sliced
grated Parmesan cheese
DESCRIPTION
A delicious QUICK and EASY full flavored onion soup
DIRECTIONS
In a covered saucepan cook onions and garlic in butter over low heat 20 minutes or until tender; stir occasionally. Add stock and 1/4 teaspoon pepper. Bring to a boil, cover and simmer 15 minutes. Meanwhile, toast bread. Top each with sliced cheese; sprinkle with Parmesan. Broil 2 to 3 minutes or until cheese melts. Ladle soup into 4 bowls. Top with a toast slice and serve.
2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
½ cup (Ÿ-inch) diced hearts of celery
½ cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
ž cup good mayonnaise, such as Hellmannâs
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens
DIRECTIONS
In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1½ teaspoons salt, and ž teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
đ¨Full no-recipe recipe alertđ¨ Speedy Fish Chowder: nyti.ms/2BGcxlP
Dice a strip or two of bacon if youâre a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sautĂŠ with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.
Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.
I highly recommend THE PEACH TRUCK cookbook. Every recipe Iâve tried has been a keeper đ.
INGREDIENTS
5 tablespoons unsalted butter
1 cup chopped fresh peaches
3 large eggs
ž cup whole milk
ž cup all-purpose flour
4 tablespoons granulated sugar
½ teaspoon kosher salt
To Serve:
3 tablespoons powdered sugar
2 cups sliced fresh peaches
DESCRIPTION
The authorâs favorite recipe from The Peach Truck cookbook
DIRECTIONS
Preheat the oven to 425 degrees F.
Melt 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium-high heat. Add the chopped peaches and 1 tablespoon of the granulated sugar and cook, stirring often, until the peaches begin to brown, about 3 minutes. Remove the peaches from skillet and wipe the skillet clean. Place the skillet in the hot oven for 10 minutes.
Blend the eggs, milk, flour, remaining 3 tablespoons granulated sugar, and the salt in a blender until smooth. Add the remaining 4 tablespoons butter to the skillet and swirl the skillet until the butter has melted. Pour the batter over the melted butter in the hot skillet without mixing it in. Spoon the caramelized peaches on top of the batter. Transfer the skillet to the oven and bake for 20 to 25 minutes, until puffed and golden.
Serve immediately, topped with a dusting of powdered sugar and additional sliced fresh peaches if desired.
Ready to pop back into the oven to bakeBaked and ready for the sliced fresh peaches and powdered sugar
I source my peaches from Dickey Farms as they are the only shipper that hasnât disappointed me. Others have arrived bruised and mealy, but not if they are shipped from Dickey Farms.
Now THIS French Dip recipe for a pressure cooker is a KEEPER! It rivaled the taste and texture of a brisket recipe I make every year at Christmas (?!?!!)
Two caveats on the time. Meat must be room temp for 15 min before starting AND thereâs 25 minutes to add to cook time in the natural release (steam).
I also chilled the dipping broth so the fat rose to the top for removal. I donât find it palatable without that step.
The meat is tender as buttah and the flavor?? To-DIE-for. Never making a chuck roast another way.
Instant Pot French Dip Sandwich â â â â â INSTAPOT/Pressure Cooking, Kid-Friendly, Main Dish, Meats, Sandwich Prep 15 mins â Cook 1 hr 40 mins â Makes Servings: 6 sandwiches â Source Number-2-pencil.com INGREDIENTS
2.5 pound chuck roast 1 tablespoon of vegetable oil 2 teaspoons of kosher salt freshly ground pepper to taste 1/2 teaspoon of garlic powder 1 onion sliced 1/2 cup of red wine 1 14 oz can of low-sodium beef broth 1 dried bay leaf 6 soft rolls 3 tablespoons of butter melted 1/4 teaspoon of garlic powder pinch of kosher salt 6 slices of provolone cheese DIRECTIONS
For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
Add vegetable oil to the Instant Pot and hit the sautĂŠ button.
Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
Remove seared roast from Instant Pot and set aside.
Add onions to pot and sautĂŠ just until they start to soften.
Add red wine to pot and let simmer until reduced by half.
Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
Once wine has reduced, add low-sodium beef broth and bay leaf.
Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
Hit Meat/Stew function and increase time to 100 minutes.
Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
Remove lid and transfer roast to a serving plate and shred.
Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
Set oven to broil and place sandwich rolls on a baking sheet.
Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
Brush over rolls and toast 2-3 minutes, just until gold brown.
Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.
Talk2USoon 