Culinary Goods

This was fantastic and a keeper. LAYER 1  Crust 1 1/4 cup flour 1 cup walnuts 4 T brown sugar 9 T. butter 1/4 tsp. salt  Pulse everything but butter in the food processor and then add the butter in chunks and pulse briefly. Push into the bottom of a 9x13 pan and back for about 20 minutes at 325. It will turn lightly brown. Cool. LAYER 2 Cream Cheese layer 8 oz. cream cheese,  1/3 cup powdered sugar  1 cup fresh raspberry jam or pureed raspberry 1 1/2 cup whipped cream, liquid  1 tsp. vanilla You mix the cream cheese together with the sugar, vanilla, and powdered sugar. Add the jam/raspberry, and then stream in the liquid cream with the mixer running until it thickens. LAYER 3 Peach filling             ½ cup water 1/2-¾ cup sugar                                                             3 Tbs. cornstarch ½ tsp. almond extract                                             2 Tbs. butter   Mix cornstarch and water together.  Blend 4 peaches, add sugar and add cornstarch water. Put this

▢ This recipe came from halfbakedharvest.com, and it was really good. 1  yellow onion, chopped ▢ 2   pounds   boneless chicken breasts or thighs   We did thighs ▢ 1   teaspoon   garlic powder ▢ 1/2   teaspoon   paprika ▢ 1/2   teaspoon   chili powder ▢ kosher salt and black pepper ▢ 3/4   cup   salsa verde ▢ 1/2   cup   milk or cream I did cream ▢ 8   ounces   cream cheese, at room temperature   I cut this in half ▢ 2   cups   shredded cheddar cheese ▢ 3-4   cups   chopped broccoli ▢ 6   tablespoons   salted butter   I left this sauce out. ▢ 1   clove  garlic, chopped ▢ 1/4   cup   fresh thyme leaves ▢ fresh basil for serving Crockpot Creamy Broccoli Cheddar Chicken. - Half Baked Harvest Essentially, I prepped the chicken and froze it and then I defrosted it when I was at work. From there, I put it in the pressure cooker with 1/4 cup water for about 10 minutes and then stirred in the broccoli. Once that was mostly done, I added the dairy products. We served this over rice. For the zucc

  I really really liked this. You obviously have to like beets to enjoy this, so don't make it unless you love them like I do. I love me a dirt-tasting vegetable.  I've heard Ukrainian borscht is better than Russian borscht, but I've never had the Russian version to compare. But I'm all in favor in anything Ukrainian over anything Russian these days, so it was an easy pick. This was a winner, and you MUST use fresh dill, because that does so much for the flavor. I served it with homemade sourdough bread. This gets an 8, and it came from ifoodreal.com.  12   cups   beef or vegetable broth or stock  low sodium I used 9 cups  ▢  5   cups   green or red cabbage   thinly sliced I used sauerkraut instead  ▢  1   large onion   chopped ▢  3   medium carrots   chopped ▢  2   tbsp   olive oil ▢  3   large beets   peeled and cut into matchsticks ▢  4   large potatoes   peeled and cubed I left these out ▢  6   oz   can tomato paste   low sodium ▢  2   tsp   salt ▢  3   bay leaves