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How to make vegetable soup in a slow cooker - 2 recipes

Chef Tips and Tricks

Mini Cherry Pies

These mini cherry pies are so cute, we could eat them right up!

INGREDIENTS

  • Dough
  • Cherries
  • Apricot, diced
  • Apple, diced
  • Almond Flakes
  • White sugar
  • Brown sugar
  • Baking powder
  • Butter
  • Egg Yolk
  • Water

METHOD

  1. Preheat the oven to 350° F.
  2. Roll out some dough, and then use a cup or a cookie cutter to cut the dough into circles. 
  3. Place each circle into the cavities of a silicone muffin mould (or greased tin), and press into the bottom and along the sides.
  4. Pit the cherries, and throw into a pot. 
  5. Add sugar, baking powder, and water, and simmer until it thickens to a saucy consistency. 
  6. Use a spoon to fill each pie to 2/3 to the top.
  7. Optional: for a bit of variety, you can also fill the pies with apricots + brown sugar + butter, or apples + brown sugar + almond flakes.
  8. For the lattice crust: use a pizza slicer to cut out thin strips of dough, then lace together to form a lattice.
  9. Use a cup to cut the lattice into circles, then gently place on top of the uncooked pies.
  10. Brush with egg yolk and sprinkle with sugar.
  11. Bake the pies at 350° F for 25 minutes, or until golden.
  12. Let cool for 15 minutes, then gently lift the pies out with the edge of a knife.
  13. Enjoy!

Top rated Vegetable soup in a slow cooker recipes

By

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until ...

  • 1 tbsp olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 28 oz can whole plum tomatoes, with juice
  • 1 tsp thyme
  • 1/4 cup fresh basil
  • 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
  • Parmesan or Romano cheese rind (optional)
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/3 cup grated Pecorino Romano cheese
  • 1 3/4 cups reduced fat (2%) milk, warmed
  • salt, to taste
  • black pepper, to taste
4.1/5 (28 Votes)

By

In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder

  • 1 teaspoon seasoned salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 3 cups water
  • 3 medium potatoes, peeled and diced
  • 1 cup sliced fresh carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 teaspoon beef bouillon granules
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8-1/2 ounces) peas, drained
  • 1 cup tomato juice
  • 3/4 cup medium pearl barley
  • 1/2 teaspoon salt
0/5 (0 Votes)

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