Parole Pie, quick easy Impossible Pie Bisquick dessert
This is a very quick,easy and sweet dessert recipe. I can't tell you how easy it is to make or how good it tastes
the next day sliced cold from the refrigerator with something nice to drink with it or a scoop of ice cream.
It is similar to the Impossible Pie recipes made with Bisquick,
where there is no crust and the Bisquick mixed with milk and egg form a crust as it is baking. It is as close
to a Foolproof recipe as there ever was. I have not seen anyone make this particular recipe, I have made several
and they have all turned out great. if you have small kids, this would be an excellent recipe to get them into
cooking.
I used dried apple slices as I have been buying canned food to have as backup in case of hard times and wanted
to try making recipes with the food I have stored now and not wait until I need to do so.
if you ever want to have a food supply on hand, I recommend the Mormon church which has an online store you can buy
canned vegetables and grains and fruit that has in most cases a 25 year shelf life,
which is probably longer than my shelf life. LOL Shipping is only $3.
You can buy a couple of cases a month and have a good supply in no time.
If you like the music, you have good taste. The song is Parole by Hollis Smith who records under the name
of Mr and Mrs smith.
I will leave a link to her YouTube channel.
If you like my food videos, I have a playlist just on food videos, plus a ton of other playlists on all sorts of topics
that interest me and I add new videos every week, I have close to 500 videos now, it is a compulsion, I think I have OCD, LOL.
Don't forget to subscribe and to check out some of the neat people I feature on my channel, they are all unique and special in their
own ways and if you like my channel I know you will like theirs.
Parole Pie Recipe
1 greased 9 inch pie pan
1 cup dried apple slices
1 cup shredded cheese
1 cup milk
2 eggs
1/2 cup Bisquick or biscuit mix
1 tablespoon of sugar
1 tablespoon of brown sugar
a handful of raisins
a handful of coconut
add apples and cheese to the pie pan
add milk, eggs, sugar and Bisquick to mixing bowl, mix well and pour into pan. Add raisins and coconut.
bake at 400 Farenheit for 25-35 minutes.
I cook in a toaster oven on my balcony in the summer. It is too hot to heat up the house by baking inside.
my toaster oven takes closer to 40 minutes.
Thanks for watching and commenting. I try to reply to everybody, if I overlooked your comment
it was an oversight or YouTube was acting up again.
Robb Moffett
Robb's Homemade Life
Music by Hollis Smith ( Mr and Mrs Smith)
Fruit Bowl Chutney & Cheese Quesadilla | Melissa Hemsley | Too Good To Waste | Waitrose
Food writer, chef and sustainability champion Melissa Hemsley shares her recipe for a fruit-bowl chutney – a great way to use up fruit that would otherwise be thrown away. And the tangy chutney works brilliantly in her super-simple cheese quesadilla.
70 percent of food waste in the UK comes from people’s homes and we’re on a sustainability mission to help you reduce the amount of food you throw away, as well as committing to cutting 50% of food waste across our supply chain by 2030.
Our #TooGoodToWaste series brings you top tips, tricks and recipe ideas from chefs and cooks who are passionate about sustainability and reducing food waste too. We’ll be focusing on some of the most wasted food items in the UK and showing you how to use them up in delicious ways rather than throwing them in the bin. If we can all just buy the food we need and use it all up, we can make a difference.
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Freestyle fruit-bowl chutney recipe
Makes 1 jar, Prepare 15 minutes, Cook 25 minutes
5 medium eating apples, unpeeled or 2 large ripe mangos, peeled
2 tbsp ghee or coconut oil
½ tsp ground turmeric
½ tsp ground cinnamon
6 tbsp maple syrup
120ml apple cider vinegar
For the spice paste
3 garlic cloves, peeled
3cm piece roughly chopped ginger
1 tbsp coriander seeds or 2 tsp ground coriander
1-2 chillies, deseeded if you prefer and chopped, or a pinch of chilli flakes to taste
3 tbsp extra virgin olive oil
1 First make the spice paste. Place the garlic, ginger, chillies and coriander seeds, if using, in the small bowl of a food processor and blitz to a paste, or pound together with a pestle and mortar. If you’re not using coriander seeds, then just finely chop everything and mix together with the ready-ground coriander. Add the olive oil and blitz again.
2 Heat a small saucepan and melt the ghee or coconut oil, then add the spice paste and fry briefly. Chop the apples into 1cm pieces or, if using mango, cut up the peeled mango flesh into slightly bigger pieces.
3 Add the fruit, 1 tsp sea salt, ½ tsp black pepper, turmeric and cinnamon to the pan and gently fry on a low heat for 2-3 minutes, stirring regularly.
4 Add the maple syrup and vinegar and simmer, uncovered, for 15-20 minutes, stirring a few times, until thick and just like a chutney. Remove from the heat and taste for seasoning: it should be a delicious balance of sweet and sour. Pop the hot chutney into a large clean, sterilised screw-top jar. It will keep for about a week in the fridge.
Cook’s tip
To sterilise your glass jar and lid, first wash in hot soapy water and rinse well. Put the jar and lid onto a baking tray. Heat in the oven, either at 150°C, gas mark 2 for 1 hour 30 minutes or at 200°C, gas mark 6 for 20 minutes.
This recipe has been adapted from Melissa Hemsley’s book, Feel Good (Ebury Press, £22). Because it hasn't been created for Waitrose and tested by our food team, we are unable to answer any questions you may have.
Cheap & Easy Vegan Bacon!
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$317 vs $13 Quesadilla: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Saúl Montiel from Cantina Rooftop and home cook Jon are swapping recipes and hitting the kitchen to make a quesadilla. We provided Jon with all the ingredients necessary to make chef Saúl’s over-the-top $371 quesadilla recipe, sending only $13 worth of your typical, store-bought stuff back the other way. Will Saúl elevate Jon’s more modest materials into something gourmet? Can Jon keep up with the demands of Saúl’s recipe? Which quesadilla looks better to you?
Director: Isabel Alcantara
Director of Photography: Brandon Yoon
Editor: Michael Imhoff
Director of Culinary Production: Kelly Janke
Producer: Isabel Alcantara
Camera Operator: Caleb Weiss
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Audio Engineer: Brett Van Deusen
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
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Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
==========
earlier life
==========
Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Impossible Taco Pie in the MicroPro Grill by Tupperware Pt 1
Had to split in to two takes because I actually misread the cook time on the recipe.