The Best Sweet Potato Pie
Rich and creamy, our sweet potato pie has garnered rave reviews! It’s a must-try this holiday season, but it’s so good you’ll crave it every time of the year.
Tags: 3 ingredients, all-purpose flour, and mashed sweet potato, baked, beaten egg, beaten egg whites, cane syrup, cold heavy cream, cream, egg whites, egg yolks, Eggs, grated lemon peel, ice water, Ingredients, lemon peel, pastry in refrigerator, peeled, potato mixture, powdered sugar, Rich and creamy, Roll out pastry, Salt, self-rising soft-wheat flour, size of small peas, Sprinkle ice water, surface of mixture in bowl, sweet potato pie, The Best Sweet Potato Pie, unsalted butter, vanilla, vanilla extract, wire rack
Cream of Potato and Leek Soup
Everyone knows that Ireland is known for potatoes. Potatoes arrived in Ireland from South American in the late 16th century, but the leek has been grown in Ireland since the time of the Romans. This soup uses both popular vegetables to create a creamy palate.
Tags: bacon, butter, Carrots, celery, chervil, cream, Cream of Potato and Leek Soup, creamy palate, food processor, fry the bacon, garlic, Garnish with chopped parsley, How to Make Cream of Potato and Leek Soup, Ireland, leeks, onions, parsley, popular vegetables, potato masher, potatoes, Salt, salt and pepper, scallions, small recognizable pieces, South American, stock pot, translucent
How to Can Cauliflower Soup
Some foods are better suited to home canning than others. Soups and prepared meals are especially difficult to preserve safely, and there are several restrictions on the ingredients that can be used. Forbidden ingredients include noodles, rice, flour and other thickeners, milk and cream. To can a cauliflower soup, for example, it could only be thickened by the pureed cauliflower. To make cream of cauliflower, the cream and thickener would have to be added after the jars of soup are opened and reheated.
Tags: abrasions, canning jars, cauliflower, cauliflower soup, cracks, cream, cream and thickener, cream of cauliflower, flour, hot soup, How to Can Cauliflower Soup, Instructions, lids, milk, nicks, noodles, pints of cauliflower soup, Place the lids, pressure canner, pureed cauliflower, Rice, sanitize the jars, significant fluctuations in temperature, signs of wear, solids to liquid, Soups and prepared meals, starch thickeners, sterile jars
5 Mistakes You’re Making With Your Scrambled Eggs
They’re an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What’s supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It’s okay; most people don’t know how to properly scramble an egg. And it’s no wonder–there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best?
To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.
Tags: 5 Mistakes You're Making With Your Scrambled Eggs, BA Test Kitchen, Bón Appétite Magazine, breakfast staple, browned, cast-iron, chopsticks, cooking process creating wet, cream, Deputy Food Editor of Bón Appétite Magazine, flat-topped wooden spoon, grainy, heat-proof spatula, high heat, milk, nonstick skillet, perfect curd, Scramble your eggs, scrambled eggs, small curd, spongy, water, wimpy with your eggs
