This is the best and easiest pie crust I've used.(Sorry Mom - it even beat yours!) I took the advice to freeze the butter and grate it into the flour/salt mixture. I used a fork to work it in. I measured 1/4 cup ice water and added it 2 tablespoons at a time. I did not need the full 1/4 cup possibly because it was a very humid day in August. I refrigerated the dough overnight and found it to be easier to work with than my old recipe using vegetable shortening. The only problem I encountered was the crust takes longer to turn golden so I had to bake the pie slightly longer (5-10 minutes).
So simple. So yummy. Can't get better than that! I also added other veggies just because I had them in the refrigerator: finely diced bell peppers (any color), celery, onion, additional grated carrots.
Who knew beer could be so-o-o-o-o good?!?!?! Not only did I love it but so did everyone else. Only thing I did differently was add a sprinkle of nutmeg. I made cupcakes & 18 minutes was perfect. They were light, moist and flavorful. Will definitely keep this as a favorite for any time of year!
Simple ingredients combine to make a light but hearty soup. I took the advice of others and added garlic. I recommend doubling the carrots to add more color. I used homemade chicken stock.
So simple! So delicious! I didn't need to change anything with this recipe.
I followed the video instructions regarding the spices and cheese. I didn't have Romano so used Asiago cheese. I used chopped zucchini instead of green bell pepper and omitted the cayenne pepper as my crowd doesn't "do hot". I added some chopped red onion and diced cheddar cheese. I didn't have celery seed so I used only 1 tsp salt and added 1/2 teaspoon celery salt. I loved it and so did everyone else! Thanks Cyndie!
Delicious! I didn't have any horseradish so added a tad more of the dry mustard. I used my own vegetables: half head of finely chopped green cabbage, one grated carrot and about 1/4 cup diced red onion (to add color since I didn't have any red cabbage).