- vanilla ice cream
- creamy peanut butter
- whole milk
- banana
- breakfast sausage
- American cheese
- Kosher salt
- over-easy fried eggs
- center-cut tenderloin
- poblano chile
- Kosher salt and freshly ground black pepper
- fresh corn tortillas
- Cheese Sauce:
- evaporated milk
- Dijon mustard
- cornstarch
- light brown sugar
- granulated sugar
- pure vanilla extract
- kosher salt
- baking powder
- baking soda
- instant chocolate pudding
- large eggs
- all-purpose flour
- semi-sweet chocolate chips
- crushed salted pretzel rods
Notes: you can easily double this recipe for the pie part, but not the glaze. There is enough glaze for 2 pies, just a little less on top. :)
- Pie Filling
- ReaLemon Lemon Juice
- vanilla extract
- Golden Lemon Topping
- sugar
- cornstarch
- water
- ReaLemon juice
- egg yolk
- butter
This is a mash-up between to recipes: Gruyere & Cheddar Broccoli Soup and Perfect Potato Soup
- Black Pepper To Taste
- Cajun Spice Mix
- dry Tarragon
- nutmeg
- *4 Tablespoons All-purpose Flour
- Milk
- Grated Gruyere Cheese
- grated white cheddar
- grated sharp or extra sharp cheddar
I made some adjustments per other reviewers suggestions. Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That’s because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It’s a labor-intensive dish that’s worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It’s not. This is the real stuff. You’ll probably start making risotto far more often after you try this one.
- olive oil
- diced mushrooms
- chopped onion
- rosemary
- 1 1/2 cups Arborio rice
- white wine
- chicken stock
- salt and ground black pepper to taste
- unsalted butter
- finely chopped Italian parsley
- lemon juiced
- Worcestershire
- grated white onion
- shredded sharp cheddar cheese
- light or regular sour cream
- mayonnaise
- shakes of Tabasco to taste
- fresh ground black pepper to taste
- sourdough starter
- cornmeal
- chopped onion
Very old recipe…Many recipes of a similar cookie call to make these with cream cheese and butter…not sour cream and not yeast. I believe those are possibly more Polish. This recipe originally called to pull all four centers into the middle making a pouch, this was called a “scarf”; I choose to pull just two corners in…this is to represent the Christ Child wrapped in swaddling.
- FILLING-
- -
- Extra flour for rolling out dough OR extra powdered sugar for rolling out dough.
- ADDITIONAL-
- -
- beaten egg white
- beaten egg yolks
- salt
- sugar
- regular rise yeast
- flour
- DOUGH-
- water as needed
- apricot preserves or peach preserves
- vanilla
- margarine
- Minute Tapioca
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