mississippi slow cooked jack fruit

adapted from New York Times. ingredients 3- 15 oz cans young green jackfruit in water, drained and rinsed 2 oz (1/2 stick) butter 1 packet Ranch dressing mix 1 packet onion soup mix 12 pepperoncini vegetable stock, as needed method Put all ingredients in a crock pot on low and cook for 5-6 hours. Check... Continue Reading →

slow cooker tomato basil parmesan soup with asiago rolls

FOR A TOMATO PESTO VARIATION: You'll need about 5-6 ounces of pesto. Add about half of it at the beginning and the other half after blending. Optionally (highly recommended), add about 1/2 cup of pine nuts after blending too. With the pesto already having cheese in it, you'll only need about 1-2 ounces of parmesan... Continue Reading →

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