Delicious Dishes

Ingredients Needed for this No Pectin Peach Jam Recipe Want to try your hand ot this peach jam recipe? Make sure you have the following ingredients on hand: 3 1/2 pounds peaches ( 1 lb = 3 to 4 medium peaches) 2 1/2 cup s sugar Juice from one lemon (Lemon juice is naturally high in pectin and helps the jam set.) How to Make Peach Jam You’ll love how easy this jam recipe is to make (very similar to my strawberry jam recipe.) To make the recipe, you basically combine the peaches, sugar and a bit of lemon juice in a saucepan saucepan. Crush the peaches with your spatula, boil for about 15 to 25 minutes and let cool. Our peaches were super ripe and very sweet, so I was able to get away with using a bit less sugar. If your peaches are the same, I recommend starting out with 1/4 cup less sugar. Give the peaches a little taste test, and add more sugar if needed. You do have to be careful with the amount of sugar though, there is a fine line between too much sugar and ...

Cheesy Pierogi Casserole Ingredients 1 package (16 oz) frozen potato and cheese pierogies 7 oz kielbasa sausage, sliced (chicken sausage also tastes yummy) 2 cup shredded Cheddar cheese, divided 4 oz cream cheese, soften 1/2 cup sour cream 1/3 cup chicken broth 1/8 teaspoon black pepper 1/4 teaspoon garlic salt optional topping: fresh parsley Directions: 1 Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage. 2. In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt. 3. Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes. 4. Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.

Ingredients 1-16 large eggs Salt and pepper Directions 1. Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes. 2. Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.

Only 7 Ingredients in these Lemon Bars Butter: Melted butter is the base of the shortbread crust. Sugar: Sugar sweetens the crust and lemon curd filling layers. Not only this, it works with the eggs to set up the lemon filling. If reduced, the filling will be too wet. Flour: Flour is also used in both layers. Like sugar, it gives structure to the lemon filling. These days, I add slightly more flour to the shortbread crust compared to my cookbook version. You can get away with 2 cups, but an extra 2 Tablespoons really helps solidify the foundation of the lemon bars. Vanilla Extract: I use 2 teaspoons of vanilla extract in the shortbread crust. Not many lemon bar recipes call for vanilla extract and I promise you it’s my best kept secret. Salt: Without salt, the crust would be too sweet. Eggs: Eggs are most of the structure. Without them, you have lemon soup! Lemon Juice: I highly recommend using lemon juice squeezed from fresh lemons. You can also use another ...

Method Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins. Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper. Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins. Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, i...

Ingredients 2 large carrots, diced 2 celery ribs, chopped 1 medium onion, chopped 1 tablespoon olive oil 1 tablespoon butter 2 garlic cloves, minced 2 cans (14-1/2 ounces each) reduced-sodium chicken broth 2 cans (8 ounces each) no-salt-added tomato sauce 1 can (16 ounces) Directions In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender. Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Ingredients 1-1/3 cups sugar 1/3 cup all-purpose flour 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces) 2 cups halved fresh strawberries 2 tablespoons butter, cubed CRUST: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup canola oil 1/3 cup warm water 1 tablespoon 2% milk 1 tablespoon sugar Vanilla ice cream, optional Directions Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter. For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky). Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream....