This dessert is really simple to prepare, and the slow cooker does all the work. Prep time is no more than 10 minutes.
A cheap dessert…and I love it on a rainy evening. The sweetness of the melon ( of course with the rock sugar), the herbal tinge at the end…YUMMS!
I wonder if anyone else has tried this, and is a fan of this dessert.
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Hello everyone! Hope your having a good week so far!
I need help! I have been asked to cater a "High Tea" I need to make the following sandwiches:
- Egg Salad
- Chicken Salad
- Open Faced Cucumber Sandwiches
- Open Faced Tomato and Basil Sandwiches
I have never ever made any of these, so any help would be appreicated, AND! I would love your BEST Recipes for this!
Thanks so much!!!
This will be your finished product. Please pardon my pans, they have been well-loved.
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These loaves are awesome. The outside is lightly crusty, the inside is light and chewy and fluffy. They are delicious warm with some butter, but even better? Make a nice sub/hoagie/grinder/whatever-you-call it. My husband is looking forward to his lunch tomorrow, LET ME TELL YOU INTERNET.
(The original recipe is from here, but I've adjusted the rising times and whatnot to better serve my non-bread-machine-having needs.)
...although I am stuck as to how exactly prepare it, as well as what to serve it with! If it were a normal piece of beef, I would either pan or oven roast it (as I am currently out of charcoal for my grill). But I know bison is considerably leaner, so I am worried about over-cooking it.
It's approximatly 1 1/4 lbs, which should be plenty for my husband & I.
I would also typically pair a roast with some sort of potato and then a veggie of some sort, but that road is leaving me wanting more. I do have a home-made spice rub that I'm planning on using (juniper, garlic, cumin, salt & pepper, mostly) which has been great on elk & other game meats.
Should I butterfly it to season the entire thing, then re-roll it (since it's an odd shape to begin with) or just not bother and cook the damned thing?
I'm not afraid of trying new things by any stretch of the imagination, but the hubby it a little more traditional when it comes to red meat, so twists on old reliables might be good.