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- 1 quart of heavy cream
- 10 large egg yolks
- ½ cup of granulated sugar
- ½ cup of sugar in the raw (Turbinado sugar)
- Preheat the oven to 275 degrees.
- In a large bowl, mix:
- heavy cream
- egg yolks
- granulated sugar
- Arrange six 8-ounce ramekins on a baking sheet. Pour the batter into each cup. Bake until the custard has set and is no longer liquid in the center. (About 70 to 80 minutes.) Cool to room temperature.
- Sprinkle sugar in the raw over the custards, covering the entire surface evenly. Turn the ramekins upside down quickly to remove any excess sugar. Slowly run a blowtorch set at medium over the sugar. (You can also use a broiler to caramelize the tops by positioning the brûlées about 2 inches from the broiler. Move to caramelize evenly.) Garnish with chopped seasonal fruits.
- 1/2 cup frozen whole-kernel corn, thawed
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- 1 tblsp chopped green onions
- 2 teaspoons chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 6 large jalapeno peppers, halved lengthwise and seeded
- Combine first 6 ingredients in a small bowl.
- Spoon about 1 tablespoon cream cheese mixture evenly into each jalapeno half.
- 1 package of 2, rolled pie shells.
- 2 cups chopped cooked chicken breast - If the breast is seasoned with garlic salt and pepper, then prepared on the BBQ grill, it has an even more robust flavor, but can be prepared on the stove top as well.
- 2 cups frozen mixed vegetables, thawed
- 1 (10 3/4oz.) can condensed 45% reduced-sodium 98% fat-free cream of chicken soup (such as Campbell's Healthy Request), undiluted
- 1/4 cup fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking Spray
- Preheat oven to 450 degrees
- Unroll dough onto a lightly floured work surface. Invert 4 (10 oz) serving dishes over dough, and trace along rim of dishes with a knife, cutting 4 circles out of dough. Discard any scraps. Cut 4 small slits in each pastry round; set aside.
- Combine chicken and next 5 ingredients in a large microwave-safe bowl; microwave at HIGH 2 minutes or until warm, stirring after 1 minute. Spoon mixture into 4 (10 oz) serving dishes coated with cooking spray. Top each with a pastry round, pressing dough firmly against sides of dish. Lightly coat tops of dough with cooking spray. Bake at 450 degrees for 15 to 18 minutes or until crust is golden brown. Yield: 4 servings (serving size: 1 potpie).
- 1 lb ground Italian sausage
- 1 cup chopped onion
- 1 tbsp minced garlic
- 14.5 oz can diced tomatoes
- 15 oz can tomato sauce
- 8 oz can tomato paste
- 15 oz can mushrooms
- 15 oz canned spinach
- 1 tbsp Italian seasoning
- 1/2 tsp crushed red pepper
- 3 tbsp sugar
- 1/4 tsp black pepper
- 1/4 tsp salt
- Oven-ready lasagna noodles
- 1 egg
- 15 oz container ricotta cheese
- 1/4 cup grated Parmesan cheese
- 4 cups shredded mozzarella
- Preheat oven to 375
- Heat onion and garlic in olive oil until the onions are softened up. Add the sausage for browning. Drain the oil.
- Stir in diced tomatoes, sauce, paste, mushrooms, and spinach. Add more or less sauce to your opinion. I like to have plenty of sauce. Stir well.
- Mix in Italian seasoning, crushed red pepper, sugar, black pepper, and salt. Let sauce simmer over med-low heat while you do the next step.
- For cheese filling – combine ricotta, beaten egg, parmesan, and about 1 cup of the mozzarella.
- Layering the lasagna. Start with a thin layer of sauce on the bottom of your pan. Place your noodles. Spread half the ricotta mixture on the noodles. Ladle a thick layer of sauce on top of the ricotta mixture. Sprinkle a thin layer of mozzarella over the sauce. Place the last layer of noodles. Spread the rest of the ricotta mixture. Pour the rest of the sauce. Sprinkle the rest of the mozzarella.
- Bake in oven at 375 degrees for 30-35 minutes.
- I use a pretty deep lasagna pan and mine goes all the way to the top. You may want to put an old cookie sheet under the pan in case you have any bubble over while in the oven.