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Butter to grease the baking dish
2-1/2 cups heavy cream
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 large Russet or Yukon Gold potatoes (about 2-1/4 pounds), peeled and sliced very thin
1 cup grated Parmigiano-Reggiano
Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.
1 pound broccoli, cut into pieces 1 (10.75 oz.) can cream of mushroom soup 2 large eggs, lightly beaten 1 cup mayonnaise 1 1/2 cups shredded Cheddar 1 stick (1/4 lb.) salted butter, cut into pieces Pepper 1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)
How to Make It
Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.
2 cups all-purpose flour
1 tablespoon baking powder
1 to 3 tablespoons sugar (depending upon how sweet you like them)
¼ teaspoon salt
½ cup melted butter
1 cup milk (whole milk preferred)
Heat oven to 450 degrees. Mix together flour, baking powder, sugar and salt.
Add melted butter and milk. Stir just until moistened.(Best to let melted butter cool a bit before adding)
Immediately drop by heaping tablespoons (15 biscuits) onto lightly greased or parchment paper/silicone baking sheet lined large cookie sheet.
Cook for 10 to 12 minutes or until edges turn golden brown.
1 tbsp. olive oil
2 lb. ground beef
1/2 c. bread crumbs
2 eggs, lightly beaten
1 tsp. Worcestershire sauce
1 carrot, finely chopped
1 stalk celery, finely chopped
1 Onion, finely chopped
1 tsp. fresh thyme leaves, chopped
1 clove garlic, minced
1 tbsp. tomato paste
Freshly ground black pepper
1/4 c. ketchup
1 tbsp. brown sugar
Chopped parsley, for serving
Preheat oven to 350 degrees F.
Heat the olive oil in a medium skillet over medium heat. Add the onions, carrots, celery and thyme. Season with salt and pepper and cook, stirring occasionally, until the vegetables are soften. Turn off the heat and stir in Worcestershire sauce and tomato paste. Let cool slightly.
Mix vegetable mixture with remaining ingredients in a large bowl into well combined. Press into a loaf pan (or shape into a loaf). Whisk together ketchup and brown sugar. Brush with ketchup mixture and bake for 45 minutes. Spread with more ketchup and bake for another 10 minutes, until the middle of the loaf reaches 155 degrees F.
Garnish with parsley. Let cool for 10-15 minutes before serving.
5 celery stocks
3 white potatoes
1/2 clove of garlic minced
1 handful of fresh thyme
1 bay leaf
1 white onion
1 cup of frozen peas
1/2 tsp of salt
1/2 tsp of pepper
6 tinned whole tomatoes
1/2 cup of tinned tomato juice
3 tbsp of tomato paste
1 + 1/2 tbsp of butter
1 tbsp of olive oil
15-16 cups of vegetable stock (homemade or store bought)
Heat up a big soup pot on the stove.
Once heated, lower heat to medium.
Add the butter and olive oil to the pot.
Once the butter is melted add the peeled & chopped carrots and chopped celery, and onion. (make sure they are cut to the same size: about 1 cm squared.)
Sweat the carrots, celery, and onion for 4 minutes. Stir frequently.
Add the minced garlic.
Add the peeled & chopped potatoes (1 cm squared pieces).
Add the thyme to the pot (stems and all), the bay leaf, salt, and pepper.
Pour in the vegetable stock homemade (15 cups), or store bought.
Bring soup up to slow simmer (a bubble or two surfacing).
Break-up the 6 tinned tomatoes into small pieces with your fingers. Add the squished tomatoes to the soup, along with the 1/2 cup of tinned tomato juice (use the juice from the tinned tomatoes).
Add the 3 tbsp of tomato paste (mix well, it’s very thick and hard to melt).
Cook soup, slowly, for 2 hours.
minutes before the soup is done, add the frozen peas.
How to make your own Homemade Vegetable Stock:
4 stocks of celery
1 clove of garlic
3 bay leaves
1 handful of fresh thyme
1 tsp of salt & pepper
16 cups of water
Cut each carrot into two pieces.
Cut the celery into three pieces.
Cut the 1/2 cabbage into two pieces.
Cut the onion into two pieces.
Add all ingredients to a large soup pot.
Bring water up to a simmer, then reduce the heat (you only want a bubble or two surfacing).
Let the stock slowly cook for at least 4 hours (maximum of 6 hours).
Using a large wire mesh strainer, remove the cooked vegetables from the stock.
You can freeze the stock in portions, or use it immediately to make vegetable soup.
5 eggs, separated
½ cup butter, softened
1¾ cup sugar
½ cup vegetable/olive oil
1 cup white rice flour
½ cup millet flour
½ cup potato starch
1 teaspoon xanthan gum
¼ teaspoon salt
1 teaspoon baking powder
1 cup coconut milk
1 teaspoon vanilla extract
2 cups shredded coconut
4 oz. cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
zest of 1 large lemon
juice of 1 large lemon
Preheat oven to 350 degrees. Grease and flour (use rice flour) 3 round 8 inch cake pans.
In small bowl, whisk together white rice flour, millet flour, potato starch, xanthan gum, salt, and baking powder. Set aside.
In mixing bowl beat egg whites until stiff peaks form, set aside. If you're like me and only have a stand mixer and one mixing bowl, transfer egg whites to another bowl and set aside.
In another mixing bowl cream sugar and ½ cup butter. Slowly add vegetable oil and mix until well combined. Add egg yolks one at a time, beating well in between each addition.
Mix in flour mixture and coconut milk, alternating between the two. Start and end with the flour mixture. Mix in vanilla extract and beat well for 1 minute.
Fold in egg whites.
Pour into pans. Bake 25-30 minutes until toothpick comes out clean when inserted in the center. Allow to cool in pans 5 minutes, then run knife around the edge and invert onto wire racks to finish cooling. Cool completely before frosting.
Spread thin layer of icing on top of each layer, then frost top and sides. Lightly press shredded coconut into sides of cake and sprinkle on top.
To make frosting: in mixing bowl cream together the cream cheese and remaining ½ cup butter. Mix in powdered sugar, zest, and lemon juice. Beat well until fluffy. If it's too thick you can add milk, 1 tablespoon at a time, to thin it out. If it's too thin add powdered sugar ½ cup at a time until you get the right consistency.