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| Brown Sugar Peach Ice Cream |
Louish
Recipes: 7
Joined Jul '06
Favorites: 0 |
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Ready in about minutes or less!
- 4 large peaches, puréed or chopped fine
- 1 1/4 cups brown sugar, firmly packed
- 1 tablespoon lemon juice
- 1 1/2 cups milk
- 3 eggs, beaten
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
| | To peaches, add 1/2 cup of the sugar and the lemon juice. Set aside, covered in refrigerator.
In medium saucepan combine milk, eggs, and remaining sugar. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes. Stir in cream and vanilla. Chill. Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.
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| Grilled Portobello Mushroom And Veggie Fajitas |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in about minutes or less!
- 3 T. balsamic vinegar
- 3 T. olive oil
- 2 T. freshly chopped parsley
- 1 T. garlic, minced
- 1/4 t. salt
- 1/8 t. freshly ground black pepper
- 4 medium portobello mushrooms, washed well, and patted dry
- 2 red onions, sliced
- 2 red or orange peppers, destemmed, deseeded, and cut into quarters lengthwise
- 2 green peppers, destemmed, deseeded, and cut into quarters lengthwise
- 2 jalapeno peppers, destemmed, deseeded, and cut in half lengthwise
- 4 - 8-inch flour tortillas
| | In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine. Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade. Set the vegetables aside and allow them to marinate for 15 minutes. Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender. Transfer the grilled vegetables to a cutting board and cut them into strips. The tortillas can be warmed on the grill, if desired. Transfer the vegetables to a platter for service. Allow guests to build their own fajitas by filling tortillas with the grilled vegetables.
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