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Cabbage Stuffing Rice Casserole
Ingredients:
1 head cabbage chopped
1 stick butter
1/2 onion chopped
Salt and pepper
1 cup cooked white rice
1 box stove top stuffing savory flavor
1 cup chicken broth
1 can cream of mushroom soup 10 oz
1 cup cheddar cheese
Melt the butter in a large skillet and cook the onion until softened. Add the cabbage and cook until softened, season with salt and pepper .Let cool a bit and add to a large bowl. Add the rice, stuffing, chicken broth, mushroom soup and cheese. Combine well and pour into a prepared 9x9 baking dish.
Cover and bake at 375 for 30 minutes.
Remove foil and return to oven to brown the top about 10-15 minutes.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 head cabbage chopped
1 stick butter
1/2 onion chopped
Salt and pepper
1 cup cooked white rice
1 box stove top stuffing savory flavor
1 cup chicken broth
1 can cream of mushroom soup 10 oz
1 cup cheddar cheese
Melt the butter in a large skillet and cook the onion until softened. Add the cabbage and cook until softened, season with salt and pepper .Let cool a bit and add to a large bowl. Add the rice, stuffing, chicken broth, mushroom soup and cheese. Combine well and pour into a prepared 9x9 baking dish.
Cover and bake at 375 for 30 minutes.
Remove foil and return to oven to brown the top about 10-15 minutes.
@FoodAndRecipesWithCherokee 🦉
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Chili Oil
Ingredients
• 1 cup canola oil (or any neutral oil such as peanut oil)
• 3 tablespoons chili flakes or crushed dried chili peppers
• Dash of salt if desired
Optional Extras
• 1 tablespoon granulated garlic
• 1 teaspoon white pepper
Instructions
• Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
• Heat the oil over medium heat in a small pot. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
• Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
• Transfer to a glass container. Use immediately. Lasts 3 months or longer in the refrigerator.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 cup canola oil (or any neutral oil such as peanut oil)
• 3 tablespoons chili flakes or crushed dried chili peppers
• Dash of salt if desired
Optional Extras
• 1 tablespoon granulated garlic
• 1 teaspoon white pepper
Instructions
• Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
• Heat the oil over medium heat in a small pot. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
• Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
• Transfer to a glass container. Use immediately. Lasts 3 months or longer in the refrigerator.
@FoodAndRecipesWithCherokee 🦉
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White Texas Sheet Cake
Ingredients
For the Cake
• 1 cup salted butter
• 1 cup water
• 1/2 cup sour cream
• 2 large eggs
• 1 1/2 teaspoons almond extract or vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups granulated sugar
For the Icing
• 1/2 cup salted butter
• 6 tablespoons milk
• 3 1/2-4 1/2 cups powdered sugar see notes about adjusting
• 1 teaspoon almond extract or vanilla extract
• 1/2-1 cup sliced almonds or chopped pecans or walnuts
Instructions
• Preheat your oven to 350°F. Grease a 15x10-inch pan or 13x18 sheet pan with butter or nonstick spray.
• In a saucepan, bring butter and water to a boil. Remove from heat.
• In a large bowl, whisk together flour, baking soda, salt, and sugar.
• In a separate bowl, whisk together eggs, sour cream and almond or vanilla extract. Fold the wet ingredients into the dry ingredients.
• Gradually add the hot butter and water mixture, stirring until smooth and combined.
• Pour the batter into the prepared pan. Bake 24-28 minutes in a 15x10-inch pan or 18-22 minutes in a 13x18-inch sheet pan, or until a toothpick inserted in the center comes with a few moist crumbs. Check it early.
• When 5-10 minutes remains on the cake, prepare the icing. Combine butter and milk in a saucepan and bring to a boil. Remove from heat and whisk in powdered sugar and almond or vanilla extract until smooth. Fold in nuts. Rest 3 minutes.
• Dollop the hot icing evenly on top of the hot cake. Slowly spread in an even layer. Allow it to cool slightly before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the Cake
• 1 cup salted butter
• 1 cup water
• 1/2 cup sour cream
• 2 large eggs
• 1 1/2 teaspoons almond extract or vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups granulated sugar
For the Icing
• 1/2 cup salted butter
• 6 tablespoons milk
• 3 1/2-4 1/2 cups powdered sugar see notes about adjusting
• 1 teaspoon almond extract or vanilla extract
• 1/2-1 cup sliced almonds or chopped pecans or walnuts
Instructions
• Preheat your oven to 350°F. Grease a 15x10-inch pan or 13x18 sheet pan with butter or nonstick spray.
• In a saucepan, bring butter and water to a boil. Remove from heat.
• In a large bowl, whisk together flour, baking soda, salt, and sugar.
• In a separate bowl, whisk together eggs, sour cream and almond or vanilla extract. Fold the wet ingredients into the dry ingredients.
• Gradually add the hot butter and water mixture, stirring until smooth and combined.
• Pour the batter into the prepared pan. Bake 24-28 minutes in a 15x10-inch pan or 18-22 minutes in a 13x18-inch sheet pan, or until a toothpick inserted in the center comes with a few moist crumbs. Check it early.
• When 5-10 minutes remains on the cake, prepare the icing. Combine butter and milk in a saucepan and bring to a boil. Remove from heat and whisk in powdered sugar and almond or vanilla extract until smooth. Fold in nuts. Rest 3 minutes.
• Dollop the hot icing evenly on top of the hot cake. Slowly spread in an even layer. Allow it to cool slightly before serving.
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies 💫 🌙 🌟
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Thief Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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Blueberry Zucchini Muffins
INGREDIENTS
1 ½ cups ap flour
⅔ cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 egg lightly beaten
½ cup vegetable oil
¼ cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup fresh or frozen blueberries
LEMON GLAZE
¾ cup powdered sugar
1 tablespoon lemon juice
2 teaspoons freshly grated lemon zest
½ teaspoon vanilla extract
INSTRUCTIONS
Preheat the oven to 375 degrees F. Line a muffin tin with liners.
In a small bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
In a larger bowl, whisk together the egg, oil, milk, lemon juice and vanilla extract. Stir the dry ingredients into the wet ingredients until just combined. Stir in the zucchini and blueberries until just mixed.
Fill the muffin liners ¾ of the way full. Bake for 20 to 22 minutes, or until a tester inserted in the center comes out clean.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
INGREDIENTS
1 ½ cups ap flour
⅔ cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 egg lightly beaten
½ cup vegetable oil
¼ cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup fresh or frozen blueberries
LEMON GLAZE
¾ cup powdered sugar
1 tablespoon lemon juice
2 teaspoons freshly grated lemon zest
½ teaspoon vanilla extract
INSTRUCTIONS
Preheat the oven to 375 degrees F. Line a muffin tin with liners.
In a small bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
In a larger bowl, whisk together the egg, oil, milk, lemon juice and vanilla extract. Stir the dry ingredients into the wet ingredients until just combined. Stir in the zucchini and blueberries until just mixed.
Fill the muffin liners ¾ of the way full. Bake for 20 to 22 minutes, or until a tester inserted in the center comes out clean.
on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
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Shashuka
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, seeded and diced
• ¼ teaspoon sea salt, more to taste
• Freshly ground black pepper
• 3 medium garlic cloves, minced
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch of cayenne pepper, optional
• 1 28-ounce can crushed tomatoes
• 2 tablespoons harissa paste*, see note
• 1 cup fresh spinach, chopped
• 3 to 5 eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado, diced
• Microgreens for garnish, optional
• Toasted bread, for serving
Instructions
• Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
• Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
• Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
• Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, seeded and diced
• ¼ teaspoon sea salt, more to taste
• Freshly ground black pepper
• 3 medium garlic cloves, minced
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch of cayenne pepper, optional
• 1 28-ounce can crushed tomatoes
• 2 tablespoons harissa paste*, see note
• 1 cup fresh spinach, chopped
• 3 to 5 eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado, diced
• Microgreens for garnish, optional
• Toasted bread, for serving
Instructions
• Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
• Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
• Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
• Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
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Homemade Scotch Eggs
• 1 pound pork sausage meat
• 2 teaspoons Worcestershire sauce
• 4 hard-cooked eggs, peeled
• 1 tablespoon all-purpose flour
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 egg, beaten
• ⅔ cup dry bread crumbs
• 1 quart oil for deep frying
Directions
1. In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
2. Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
3. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 pound pork sausage meat
• 2 teaspoons Worcestershire sauce
• 4 hard-cooked eggs, peeled
• 1 tablespoon all-purpose flour
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 egg, beaten
• ⅔ cup dry bread crumbs
• 1 quart oil for deep frying
Directions
1. In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
2. Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
3. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Easy Tuna Casserole
Ingredients
Original recipe (1X) yields 8 servings
• 3 cups cooked macaroni
• 1 (5 ounce) can tuna, drained
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup shredded Cheddar cheese
• 1 ½ cups French fried onions
Directions
1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine cooked macaroni, tuna, and condensed soup together in a 9x13-inch baking dish; sprinkle with cheese.
3. Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with fried onions; bake 5 minutes more.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
Ingredients
Original recipe (1X) yields 8 servings
• 3 cups cooked macaroni
• 1 (5 ounce) can tuna, drained
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup shredded Cheddar cheese
• 1 ½ cups French fried onions
Directions
1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine cooked macaroni, tuna, and condensed soup together in a 9x13-inch baking dish; sprinkle with cheese.
3. Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with fried onions; bake 5 minutes more.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Tomato Basil Salmon
• 2 (6 ounce) boneless salmon fillets
• 1 tablespoon dried basil
• 1 tomato, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
2. Place salmon fillets on foil; sprinkle with basil. Top with tomato slices, drizzle with olive oil, and sprinkle with Parmesan cheese.
3. Bake in the preheated oven until salmon opaque in center and Parmesan lightly browned, about 20 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 (6 ounce) boneless salmon fillets
• 1 tablespoon dried basil
• 1 tomato, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
2. Place salmon fillets on foil; sprinkle with basil. Top with tomato slices, drizzle with olive oil, and sprinkle with Parmesan cheese.
3. Bake in the preheated oven until salmon opaque in center and Parmesan lightly browned, about 20 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Classic American-Style Potato Salad
• 2 pounds red boiling potatoes, scrubbed
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 hard-cooked eggs
• 1 small celery stalk
• ¼ cup chopped sweet pickle (not relish)
• 3 scallions
• 2 tablespoons chopped fresh parsley
• ½ cup mayonnaise
• 2 tablespoons Dijon-style mustard
Directions
1. Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
2. Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
3. Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered,
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 pounds red boiling potatoes, scrubbed
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 hard-cooked eggs
• 1 small celery stalk
• ¼ cup chopped sweet pickle (not relish)
• 3 scallions
• 2 tablespoons chopped fresh parsley
• ½ cup mayonnaise
• 2 tablespoons Dijon-style mustard
Directions
1. Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
2. Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
3. Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered,
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Sweet Restaurant Slaw
• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• ⅔ cup creamy salad dressing (such as Miracle Whip)
• ½ cup white sugar
• 3 tablespoons vegetable oil
• 1 tablespoon white vinegar
• ½ teaspoon poppy seeds
• ¼ teaspoon salt
Directions
1. Gather the ingredients.
2. Combine coleslaw mix and onion in a large bowl.
3. Whisk salad dressing, sugar, vegetable oil, vinegar, poppy seeds, and salt together in a medium bowl until blended.
4. Pour dressing over coleslaw mixture and toss to coat. Chill for at least 2 hours before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• ⅔ cup creamy salad dressing (such as Miracle Whip)
• ½ cup white sugar
• 3 tablespoons vegetable oil
• 1 tablespoon white vinegar
• ½ teaspoon poppy seeds
• ¼ teaspoon salt
Directions
1. Gather the ingredients.
2. Combine coleslaw mix and onion in a large bowl.
3. Whisk salad dressing, sugar, vegetable oil, vinegar, poppy seeds, and salt together in a medium bowl until blended.
4. Pour dressing over coleslaw mixture and toss to coat. Chill for at least 2 hours before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Butterscotch Pie
Ingredients
Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
Directions
1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
3. In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
4. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
5. Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Ingredients
Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
Directions
1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
3. In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
4. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
5. Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
on @CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
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