Make ahead tip*: You can make the peach sauce in advance and store in the fridge. Also, make the crust and whipped cream layer and store in the fridge up to one day ahead of serving. The day of serving you can combine the fresh peaches with the sauce, and layer it over the whipped layer. Chill to set, then serve!
- For the Crust:
- powdered sugar
- For the Whipped Cream Cheese Filling:
- powdered sugar
- freshly squeezed lemon juice
- unflavored gelatin
- ⅓ cup water
- frozen whipping cream
https://www.theguardian.com/lifeandstyle/2016/nov/12/squash-pumpkin-recipes-yotam-ottolenghi-gnocchi-braised-mash-butternut-coquina-queen
- olive oil
- dark brown sugar
- white miso
- ⅛ tsp ground cinnamon
- bay leaves
- large garlic cloves
- Salt
- Bratwurst
- Beer
- Butter
- salt
- pepper
- paprika
- Thyme
- beef broth
This was so simple but so amazing!
- Sugar free Cool Whip
- large containers frozen sweetened strawberries
- organic cornmeal or sprouted corn flour
- finely chopped onion
- baking soda
- honey
added parsley in first batch—can use rosemary, raw egg white, fennel, funegreek, basil
- brown sugar
- ground pepper
- salt
- nutmeg
- thyme
- sage
- minced garlic
- ground pork
- maple syrup
Quick, easy, good!
- minced oregano leaves
- minced basil
- bag of frozen cheese ravioli
- ground beef
- minced parsley
This can be done in the oven too, but love my SaladMaster Electric Skillet!
Probably work in a crock pot too…but I am not a crock pot cooker.
Also…see my recipe for Pot Roast Hash for the left overs!
- chuck roast
- Lipton Dry Onion-Mushroom Soup mix OR 1 small onion
- Garlic salt
- salt & pepper to taste
- large potatoes
- ribs celery OR 3 large whole stems of parsley
- carrots
- water as needed
- -
- GRAVY:
- cornstarch
- water