CLASSIC PEACH PIE

 

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CLASSIC PEACH PIE

INGREDIENTS

FOR THE FILLING:

• 6–8 FRESH PEACHES (PEELED & SLICED – ABOUT 6 CUPS)
• 3/4 CUP GRANULATED SUGAR
• 1/4 CUP BROWN SUGAR (OPTIONAL)
• 1/4 CUP CORNSTARCH (OR 1/3 CUP FLOUR)
• 1/2 TSP GROUND CINNAMON
• 1/4 TSP GROUND NUTMEG (OPTIONAL)
• 1 TBSP LEMON JUICE
• 1 TSP VANILLA EXTRACT
• PINCH OF SALT

FOR THE PIE CRUST (DOUBLE CRUST):

• 2 1/2 CUPS ALL-PURPOSE FLOUR
• 1 CUP UNSALTED BUTTER (COLD & CUBED)
• 1/2 TSP SALT
• 1 TBSP SUGAR (OPTIONAL)
• 6–8 TBSP ICE WATER

FOR THE TOP:

• 1 EGG (BEATEN WITH 1 TBSP MILK OR WATER)
• EXTRA SUGAR FOR SPRINKLING

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INSTRUCTIONS

1. MAKE THE CRUST:

• MIX FLOUR, SALT & SUGAR IN A BOWL
• CUT IN BUTTER UNTIL MIXTURE LOOKS CRUMBLY
• ADD ICE WATER 1 TBSP AT A TIME UNTIL DOUGH FORMS
• DIVIDE INTO 2 DISCS, WRAP & CHILL FOR 1 HOUR

2. PREPARE THE FILLING:

• MIX PEACHES WITH SUGARS, CORNSTARCH, CINNAMON, NUTMEG, LEMON JUICE, VANILLA & SALT
• LET SIT 10–15 MINUTES

3. ASSEMBLE THE PIE:

• ROLL OUT 1 DOUGH DISC & PLACE IN 9-INCH PIE PAN
• ADD FILLING
• ROLL OUT SECOND DISC, CUT INTO STRIPS & MAKE LATTICE
• CRIMP EDGES

4. BAKE:

• PREHEAT OVEN TO 400°F (200°C)
• BRUSH TOP WITH EGG WASH & SPRINKLE SUGAR
• BAKE 45–50 MINUTES UNTIL GOLDEN & BUBBLY
• COVER EDGES IF NEEDED

5. COOL:

• LET PIE COOL AT LEAST 2 HOURS BEFORE SERVING

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Let me know if you'd like this in PDF format or printable layout!

Philly Cheesesteak Egg Rolls Recipe

 

Here’s a delicious Philly Cheesesteak Egg Rolls recipe that combines the classic flavors of the iconic sandwich with a crispy, snackable twist:

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Philly Cheesesteak Egg Rolls

Ingredients:

• 1 lb ribeye steak or sirloin, thinly sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 cup shredded provolone cheese (or a mix of provolone and mozzarella)
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 12 egg roll wrappers
• Oil for frying (vegetable or canola)

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Instructions:

1. Cook the Filling:

   • In a large skillet, heat olive oil over medium heat.
   • Add chopped onions and bell peppers. Sauté until soft (about 5 minutes).
   • Add the sliced steak to the skillet. Cook until browned, about 3–5 minutes.
   • Stir in Worcestershire sauce, salt, and pepper.
   • Remove from heat and let cool slightly. Stir in the shredded cheese.

2. Assemble the Egg Rolls:

   • Place an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
   • Add 2–3 tablespoons of the cheesesteak mixture to the center.
   • Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the top corner with a bit of water.
   • Repeat with the remaining wrappers and filling.

3. Fry:

   • Heat oil in a deep pan or fryer to 350°F (175°C).
   • Fry egg rolls in batches for about 3–4 minutes or until golden brown and crispy.
   • Drain on paper towels.

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Serve with:

• Cheese sauce
• Ketchup
• Garlic aioli
• Or just eat them as is!

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Would you like a baked or air-fryer version too?

For French fries

 

Thanks for the image! It shows a before-and-after of making seasoned French fries—starting with raw fries and ending with crispy, spiced fries. Here's a simple and tasty recipe to achieve this:

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Crispy Spiced French Fries Recipe

Ingredients:

• 4 large potatoes (Russet works best)
• 1 egg (optional, for extra crispiness)
• Water and ice (for soaking)
• Oil for deep frying or air frying
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 tsp salt (or to taste)
• Fresh parsley (optional for garnish)

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Instructions:

1. Prepare the Potatoes:

   • Peel and cut the potatoes into fries (as shown in the first image).
   • Soak the fries in a bowl of cold water with ice for at least 30 minutes (removes excess starch and helps crispiness).

2. Optional Step – Egg Coating:

   • Drain and pat the fries dry with a towel.
   • Beat one egg and gently toss the fries in the egg. This helps them crisp and hold seasoning better.

3. First Fry (Blanching):

   • Heat oil to about 300°F (150°C).
   • Fry the potatoes in batches for about 4–5 minutes. They should be soft, not browned.
   • Remove and let them rest on a paper towel.

4. Second Fry (Crisping):

   • Increase the oil temperature to 375°F (190°C).
   • Fry the pre-cooked potatoes again until golden and crispy (2–3 minutes).
   • Drain excess oil on paper towels.

5. Seasoning:

   • In a bowl, mix paprika, garlic powder, onion powder, pepper, and salt.
   • Toss the hot fries in the seasoning mix while they’re still fresh out of the fryer.

6. Serve:

   • Garnish with chopped parsley if desired.
   • Serve hot with ketchup, aioli, or your favorite dip.

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Let me know if you'd like a baked or air-fried version!

HAM & CHEESE PUFF PASTRIES

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HAM & CHEESE PUFF PASTRIES

INGREDIENTS:

• 1 sheet PUFF PASTRY
• 1 cup SHREDDED CHEESE (mozzarella or cheddar)
• 1 cup CHOPPED HAM (or cooked sausage)
• 2 tbsp GARLIC or HERB SPREAD (pesto, garlic butter, etc.)
• 1 EGG (for egg wash)
• CHOPPED PARSLEY (optional, for garnish)

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INSTRUCTIONS:

1. PREHEAT OVEN TO 375°F (190°C).

2. ROLL OUT PUFF PASTRY on a flat surface.

3. SPREAD GARLIC OR HERB SAUCE evenly over the dough.

4. ADD CHOPPED HAM & SHREDDED CHEESE.

5. ROLL THE DOUGH TIGHTLY into a log.

6. SLICE INTO EVEN PIECES or squares.

7. PLACE ON A BAKING SHEET lined with parchment paper.

8. BRUSH WITH BEATEN EGG for golden color.

9. BAKE FOR 20–25 MINUTES or until puffed and golden.

10. GARNISH WITH PARSLEY and serve hot!

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Would you like this as a printable PDF?

Beef Liver and Onions

 

Here's a classic Beef Liver and Onions recipe — simple, hearty, and full of old-fashioned flavor:

Ingredients:

• 1 lb beef liver, sliced into ½-inch strips
• 2 large onions, thinly sliced
• 2 cups milk (for soaking)
• 1 cup flour (for dredging)
• Salt and black pepper, to taste
• 3–4 tbsp butter (or a mix of butter and oil)
• Optional: garlic, parsley, Worcestershire sauce

Instructions:

1. Soak the Liver (Optional but Recommended):

   • Place liver slices in a bowl and cover with milk.
   • Let soak for 30–60 minutes to mellow the flavor and tenderize.

2. Prep Onions:

   • In a large skillet over medium heat, melt 2 tbsp butter.
   • Add sliced onions and cook until golden and soft (10–15 minutes). Stir occasionally.
   • Remove onions and set aside.

3. Dredge the Liver:

   • Drain the liver and pat dry.
   • Season flour with salt and pepper, then dredge the liver pieces.

4. Cook the Liver:

   • In the same skillet, add another 1–2 tbsp butter or oil.
   • Fry liver slices over medium-high heat for about 2–3 minutes per side. Do not overcook—they should be browned on the outside but slightly pink inside.

5. Combine:

   • Add onions back to the pan, stir, and let everything warm together for a minute.
   • Optional: add a splash of Worcestershire sauce or chopped parsley for extra flavor.

Serving Suggestions:

Serve with mashed potatoes, rice, or a slice of crusty bread to soak up the juices.

Would you like a variation, like with gravy or bacon?

BEAN AND HAM HOCK SOUP

 

Here's a rich and flavorful Bean and Ham Hock Soup recipe—perfect for a hearty, soul-warming meal:

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Bean and Ham Hock Soup

Ingredients:

• 1 lb dried navy beans (or great northern or pinto), rinsed and soaked overnight or quick-soaked
• 1–2 smoked ham hocks
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 8 cups water or low-sodium chicken broth
• Salt and black pepper to taste
• Optional: a splash of vinegar or hot sauce for serving

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Instructions:

1. Prepare the beans: Drain and rinse soaked beans. Set aside.

2. Sauté aromatics: In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add onion, carrot, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook 1 minute more.

3. Add ham hock and beans: Place ham hock(s) in the pot. Add beans, bay leaf, thyme, and pour in the water or broth.

4. Simmer: Bring to a boil, then reduce heat and cover. Simmer gently for 1.5 to 2 hours, until beans are tender and ham hock meat is falling off the bone.

5. Shred the meat: Remove ham hocks, discard skin and bones, and shred meat. Return meat to the pot.

6. Final seasoning: Taste and season with salt and pepper as needed. (Ham hocks are salty, so wait until the end to add salt.)

7. Serve: Ladle into bowls and serve hot. Add a dash of vinegar or hot sauce for brightness if desired.

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Would you like a crockpot version or ideas for what to serve it with?

Cabbage Soup

 

Here's a simple and hearty Cabbage Soup recipe that's healthy, comforting, and easy to make:

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 small head of cabbage, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Optional: 1-2 cups cooked ground beef or sausage for a meatier version

Instructions:

1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
2. Add cabbage and seasonings: Stir in the chopped cabbage, thyme, paprika, salt, and pepper. Cook for another 5 minutes.
3. Add liquids and simmer: Pour in the diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 30–40 minutes, until vegetables are tender.
4. (Optional) Add meat: Stir in cooked ground meat if using, and let it heat through.
5. Serve hot. Great with crusty bread or as a light meal on its own.

Would you like a specific variation—like spicy, keto-friendly, or with beans?