Ingredients:
40 Cloves of Garlic: about 4 heads
1 Whole Chicken
1 Tbsp. Butter
1 Onion: chopped
2 Celery stalks: diced
1 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper or Cracked black Peppercorns
1/4 tsp. nutmeg
1/2 C. White Wine
Directions:
Peel garlic and place half in the bottom of a prepared crock pot (spray it with pam to make clean-up easier). Place whole chicken on top. In a skillet over medium heat add onions and celery to pan and cook, stirring, until softened. Add thyme, salt, pepper or peppercorns and nutmeg and cook, stirring, 1 minute. Add white wine and bring to a boil. Pour over chicken add remaining garlic. Cover and cook on high 4-6 hours and low 8-10 hours until juices from chicken run clear.
Side notes: I also usually add new red potatoes, if they are small whole if they are larger cut into 2" chunks, during the last 2 hours of cooking time for high or 4 hours for low. If you add them too early they get too soft.
Wednesday, February 3, 2010
Creme Brulee French Toast
Ingredients:
1 C. Packed Brown Sugar
1/2 C. Butter
2 Tbsp. Corn Syrup
1 Loaf Bread cut into 1 inch chunks
3 C. Half and Half
2 tsp. Vanilla
1/4 tsp. Salt
15 Eggs
Directions:
Microwave brown sugar, butter and corn syrup until butter is melted. Pour into greased 13X9 glass baking dish.
Sprinkle bread chunks over brown sugar mixture. Whisk remaining ingredients together and pour over bread. Cover and refrigerate at least two hours or up to one day.
Heat oven to 350. Uncover baking dish, bake 60-70 minutes, or until puffed and center is set.
Side Notes:
I refrigerate mine over night and bring it out of the fridge while the oven is preheating so that the glass won't shatter in the hot oven.
I usually 1/2 this recipe because it makes 12 servings. I believe the baking time was close to the same though. But check it after 30 minutes and every 10-15 minutes after that to avoid burning. This is a great recipe for early morning holiday's. Breakfast is ready to bake as soon as you wake up.
This is wonderful with maple syrup or Holly's Buttermilk Syrup!
1 C. Packed Brown Sugar
1/2 C. Butter
2 Tbsp. Corn Syrup
1 Loaf Bread cut into 1 inch chunks
3 C. Half and Half
2 tsp. Vanilla
1/4 tsp. Salt
15 Eggs
Directions:
Microwave brown sugar, butter and corn syrup until butter is melted. Pour into greased 13X9 glass baking dish.
Sprinkle bread chunks over brown sugar mixture. Whisk remaining ingredients together and pour over bread. Cover and refrigerate at least two hours or up to one day.
Heat oven to 350. Uncover baking dish, bake 60-70 minutes, or until puffed and center is set.
Side Notes:
I refrigerate mine over night and bring it out of the fridge while the oven is preheating so that the glass won't shatter in the hot oven.
I usually 1/2 this recipe because it makes 12 servings. I believe the baking time was close to the same though. But check it after 30 minutes and every 10-15 minutes after that to avoid burning. This is a great recipe for early morning holiday's. Breakfast is ready to bake as soon as you wake up.
This is wonderful with maple syrup or Holly's Buttermilk Syrup!
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