Source(Google.com.pk)
Ingredients:
6 medium potatoes
1/4 cup water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon instant minced onion
1/2 teaspoon dried dill
1 teaspoon italian seasoning
1 teaspoon dried parsley
4 tablespoons butter
Directions:
1
Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot.
2
Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs.
3
Add butter in separate pieces on top of the potatoes.
4
Cover and cook on low for 5 hours or until tender.
5
Note: It may take less time to cook, I'm never home to check when they are actually ready! I've let them cook up to 8 hours and they are still good.
Update - I decided to turn this into a main dish by adding chicken. I marinated skinless chicken breasts in about 2 Tbsp olive oil and 1 Tbsp lemon juice and sprinkled on the same spices used in your recipe. The next day, I just put the breasts on top of the potatoes and cooked on low for 6-7 hours. It was delicious. Sept 7/09 Awesome roasted potatoes without heating up the kitchen! My guests loved them and two people asked for the recipe! I made exactly as written and wouldn't change a thing. After 5 hours on low, the potatoes were still too hard so I cranked it up to high for the last hour and they were just perfect.
Ingredients:
1 (9 inch) unbaked pie shells, deep dish
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded whole milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)
Directions:
1
Preheat oven to 400 degrees F.
2
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
3
Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
4
Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.
Wonderful egg custard pie! I was surprised that I didn't like this pie that much initially given the reviews and since I love egg custard. I tried it the night I made it after it was chilled in the refrigerator. The flavor was good, but the custard was too light, more flan-like. After it was refrigerated overnight, however, the custard became firmer and was wonderful. I will be replacing my regular egg custard pie recipe with this one. Recommend making a day ahead of time.
My mother is 91 and facing end of life issues. When her doctor asked her if there was anything she wanted she said "custard pie." I made this recipe and she thought it was wonderful! (She can only ear pureed foods.) Thanks for sharing this recipe.
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