Sugar Cream Pie is my favorite pie! I love it and try not to make them often because I love it! I'm sure you all know why! I'd eat it all!
Sugar Cream Pie
1 - 9" deep dish unbaked pie crust
3/4 cups all purpose flour
1 cup white sugar
1/2 cup light brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
2 cups heavy cream
1 cup evaporated milk
2 tsp. vanilla
Mix all ingredients well and pour into a deep dish 9" pie crust (unbaked). Be careful not to overfill because this pie does bubble up and can go over the sides. I always put mine on a cookie sheet just to be safe.
Bake in a preheated 425 degree oven for 10 minutes. Reduce heat to 350 and bake for an additional 20 to 25 minutes until pie is firm and set in the middle. Dust with a little more nutmeg if desired.
Cool at least an hour before eating. Can be placed in the refrigerator for quicker cooling time.
I like to heat it up just a few seconds in the microwave if it has been refrigerated. Nothing like warm Sugar Cream pie with a scoop of ice cream
Enjoy!
This is one of my favorite quick throw-together meals. I've fixed it for breakfast and dinner and I love it. When I fix it in the evening, we throw a little salsa and some sour cream on it to make it a Mexican Hash...in the morning it's strictly with the Eggs and maybe a little cheese! Try my....
Breakfast (or Dinner) Hash
2 to 3 Yellow or Red potatoes, peels on, cut into square chunks
1 long length of Smoked Sausage (1 of the 2 that comes in the pack)
cut into half-round chunks
3 eggs
2 Tbsp. milk
1 Tbsp. salt
1 Tbsp. ground pepper
1 Tbsp. real butter + 1 Tbsp. vegetable oil for cooking
1/4 cup cheese (optional)
In skillet over medium heat, add the butter and vegetable oil. Cut potatoes into small square chunks and toss into the hot butter/oil. Add salt and pepper. Fry for about 8 to 10 minutes until the potatoes start to get done. Turn at least once or twice so they don't stick.
Cut smoked sausage into 1/4" rounds and then cut them in half again so you have half chunks. Toss them into the potatoes and cook an additional 5 to 8 minutes.
Once the potatoes are tender and the smoked sausage is heated through, beat 3 eggs with 2 Tbsps. milk and pour over the mixture. Toss continuously until the eggs are scrambled and are mixed throughout the dish.
Just before serving, you can put cheese over top of mixture and cover with a lid for about 1 minute to melt.
For dinner top with a heaping Tbsp. of Salsa and some Sour Cream.
My son always loved this so much, that even now he makes it for his family on a regular basis. Its hearty and good.
I'll bet you have never had zucchini bread quite like mine. I go to the local herbal store and purchase Sassafras Tea Extract and use it in my zucchini bread instead of vanilla. Believe me, it gives it an unbelievable taste that you will never forget. It is simply amazing. Enjoy!
Zucchini Bread with Sassafras Tea
2 cups all-purpose flour
1 tsp. baking soda
3/4 cup sugar
1 egg, beaten
1 Tbsp. Sassafras Tea extract
2 to 3 cups grated zucchini (no peels)
1/4 tsp. salt
1 cup chopped walnuts
1/4 tsp. nutmeg
Preheat oven to 350 degrees. Spray your baking pans with cooking spray or butter and flour them. I use mini bread pans because I can hand them out to friends, etc. afterwards.
In a large bowl, combine flour, salt, soda, nutmeg and sugar. Set aside. In a separate bowl, combine 1 beaten egg, sugar, Sassafras Tea extract. Add in the zucchini. Combine both bowls together a little at a time, stirring well after each addition. Stir in the walnuts
Pour into pan and bake approximately 30 to 50 minutes depending on whether you use mini baking pans or large ones. A toothpick inserted into the center should come out clean when they are done, plus they will bounce back when you lightly touch the top.
Turn out onto a rack to cool. Spread a little butter on these and enjoy!
Real men DO eat Quiche! I love that saying, how cute! My quiche is different from any you will probably have. It is one of the most requested things for me to bring to breakfast pitch-ins at work. It is heavy with cheese and you can add whatever other ingredients you like such as: Smoked sausage, pork sausage, onions, or my favorite, Bacon! Enjoy
Debi's Quiche
6 eggs
1/4 cup evaporated milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 to 3 green onions, finely diced
4 strips of bacon, fried crisp and finely diced. Drain on a paper towel.
(or whatever meat you choose - precooked and drained)
1 Tbsp. salt
1 Tbsp. ground pepper
1 unbaked deep dish pie crust
Beat eggs and milk together in large bowl. Add diced onions, salt, pepper and precooked bacon - mix well. Fold in the cheeses. Pour into an unbaked pie shell and bake in a 350 degree oven for approximately 25 to 30 minutes or until the top springs back.
This is a very heavy quiche and very filling. I hope you enjoy it!
One of my co-workers made this cake several years ago and I have been making it ever since. It is great for pitch-ins, pot-lucks or just at home, but be warned, it makes large quantities and is addictive. I have tweeked it a little bit, but I love this cake.
Peanut Butter Sheet Cake with Peanut Butter Icing
Cake:
2 cups flour
2 cups white sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 cup water
3/4 cup softened butter
1/2 cup peanut butter (crunchy or smooth, your choice)
1/4 cup vegetable oil
2 eggs
1/2 cup milk
2 tsp. vanilla
Frosting:
1/2 cup (1 stick) real butter, softened - do not substitute
1 cup peanut butter
4 cups powdered sugar
1/3 cup evaporated milk
2 tsp. vanilla
Preheat oven to 350 degrees. Spray bottom of 10x15" jellyroll or cookie sheet with deep sides with cooking spray.
In a large bowl combine, flour, sugar, baking soda and salt.
In saucepan, combine water, 3/4 cup butter and bring to a boil. Remove from heat and stir in peanut butter and oil. Mix until completely blended and then stir into the flour mixture until well combined.
In a separate bowl, combine eggs with evaporated milk and vanilla. Add into peanut butter/flour mixture and mix well. Batter will be thin.
Spread batter into pan. Bake 18 to 25 minutes or until cake springs back when top is touched. Watch carefully it bakes quickly.
Cook in pan completely.
Frosting:
In a large bowl, combine butter, peanut butter and vanilla. Beat until light and fluffy. Add powdered sugar 1 cup at a time mixing after each addition. Spread over cooled cake.
My husband likes this cake chilled in the refrigerator and I must say it is good warm, cool, or cold! Enjoy!
Sometimes you just want meatloaf, but you don't want to wait 45 minutes to an hour until it gets done. I love to make these little Mini Meatloaves. They are quicker, you make them in a Popover or deep Cupcake pan and they get done in about 20 minutes. Enjoy!
Mini Meatloaves
2 lbs. lean ground beef
1/4 cup catsup
1/4 chopped onion
1 tsp. minced garlic
1 Tbsp. Basil
1 Tbsp. Salt
1 Tbsp. Ground Pepper
8 Ritz Crackers, finely crumbled by hand
2 medium eggs
2 Tbsp. Worcestershire
1/2 cup shredded cheddar cheese
Mix all ingredients together in a large bowl. Spray bottom of Popover or deep Cupcake pan with cooking spray. Press hamburger mixture into each section until they are about 1/4" away from the top.
Bake at 375 degrees for about 20 to 25 minutes until middle is done. Use a good quality ground beef or these will be greasy. You can drain some of the grease off into a bowl about 10 minutes into the cooking process if your ground beef isn't lean enough.
These get crispy around the edges and moist in the middle. Serve with Mashed Potatoes.
I hate Veggies! Plain and simple, I am not a veggie eater. But, I know that they are important. So, I try to sneak them in any way I can. For instance, by adding bell peppers and onions to pizza. I do, however like Zucchini and Squash. A couple of years ago, I came up with this stir fry that is fabulous. And if I love it, you will surely love it too....even if you don't like veggies.
My "I Hate Veggies" Stir Fry
1 small Zucchini, peeled and cut into small cubes
1 small yellow Squash, peeled and cut into small cubes
1/2 onion, chopped
5 or 6 Cherry tomatoes, cut into halves
1 Tbsp. salt
1 Tbsp. ground pepper
1 tsp. dill
2 Tbsp. olive oil
2 Tbsp. real butter
1 cup shredded mozzarella cheese
Add olive oil and butter to a skillet. Once butter has melted, toss in zucchini and squash cubes. Add onion and seasonings and saute' for about 15 minutes, stirring gently and often so they don't stick. Once the zucchini and squash soften and onions are translucent, add the cherry tomato halves. Saute' another 2 or 3 minutes. Remove from heat and top with mozzarella cheese. Cover with lid and allow to sit long enough for cheese to melt. Serve immediately.
* If you like, mushrooms can be added to this along with the zucchini and squash.
I love to make homemade pizza. I am always trying new combinations and ways to make my pizza stand out. Last night I made Chicken Ranch Pizza and it was wonderful. I like to cook my pizza in a cast-iron skillet. It makes the crust crispy on the bottom. I also always shred my own cheese. I never buy pre-packaged cheese. I'm not saying it is a bad thing, I just prefer freshly grated cheese. Enjoy!
Chicken Ranch Pizza
1 pizza crust mix (your favorite is fine) mixed to package instructions
3 small or 2 large skinless chicken breasts, cut into thin slices about 1" long
2 Tbsp. real butter
1 Tbsp. olive oil (I use garlic flavored)
1 tsp. salt
1 Tbsp. ground pepper
1 Tbsp. minced garlic
1 cup shredded mozzarella cheese
1 cup shredded mild cheddar cheese
1 Tbsp. Oregano
1/8 cup Kraft Cheesy Ranch Dressing
Mix your pizza crust and let set in a warm place for approximately 10 to 15 minutes. Spray the bottom of your pan (I use cast-iron) with cooking spray. Gently press the pizza crust into the bottom of the pan and partly up the sides. Place into a 400 degree pre-heated oven for about 8 minutes. Remove and set aside. This pre-cooking will make sure you have a crispy crust.
Thinly slice chicken breasts into thin 1" strips. Saute' in skillet, over medium heat, add butter, olive oil, salt and pepper. Stir occasionally and cook about 8 to 10 minutes until chicken is cooked through.
In a cup, mix together the Kraft Cheesy Ranch Dressing (or regular if you prefer) and minced garlic. Spread evenly on the pizza crust using a brush. Spread the chicken evenly over the crust. Top with cheddar cheese and then the mozzarella cheese. Sprinkle with the Oregano.
Bake in 400 degree oven for approximately 18 minutes until edges of crust are brown and crispy. Remove, cut into wedges and serve.
Love Breakfast? Me too....not everyone can make good homemade gravy. Who doesn't love Biscuits (see previous recipe) and a good ole sausage gravy? I know I do. On occasion, we will even have breakfast for dinner. Now with this recipe you can use a good quality turkey sausage, or regular pork sausage. The turkey sausage cuts down on the fat. Here is my recipe for:
Homemade Sausage Gravy
Pork or Turkey Sausage (1 roll)
2 to 3 heaping Tbsp. Flour
1 can Evaporated milk
2 cups water
1 cup regular milk (I use whole milk)
1 Tbsp. salt
1 Tbsp. ground pepper
Fry sausage in skillet, chopping into small pieces. Cook sausage until completely done. You should have enough sausage grease in the pan to make a good gravy. Warning, with Turkey Sausage, you will probably need to add a little oil to the pan because doesn't leave as much drippings as pork sausage.
While sausage is frying, combine the Evaporated milk, whole milk and water, salt and pepper and set aside.
Add 2 Heaping Tbsp. flour and stir well. Drippings should become thick like a paste consistency. If they do not seem thick enough, add another heaping Tbsp. flour. Stir until combined well and continue to stir for about 3 minutes until drippings are browning a little. Immediately pour in the milk mixture and stir continuously until the gravy thickens. Serve!
So, what do I do if my gravy doesn't thicken? Easy solution: Mix 1/8 cup water with 1 heaping Tbsp. Cornstarch and pour in. Continue to stir until gravy thickens.
Serve with piping hot fresh made biscuits.
Seems I am on a potato kick this week, so I might as well share my recipe for
Mexican Hash Browns. This recipe will add a little kick to your breakfast or can be added to dinner as a side dish.
Mexican Hash Browns
4 medium potatoes, sliced like hash browns
*note, you can use frozen, thawed hash browns if you prefer
1 small can of green chilies, drained
1 can Rotel tomatoes, drained
3 Tbsp. Salsa (fresh made or store bought)
2 cups shredded mozzarella cheese
1 tsp. Oregano
1 Tbsp. ground Black Pepper
1 Tbsp. salt
2 Tbsp. butter
Cooking Spray
Spray bottom of 9x9 baking dish with cooking spray. Press hash browns into the bottom of the baking dish. Dot with butter and bake for 10 minutes in a pre-heated 350 degree oven. Remove. (This starts the cooking process for the hash browns so they don't get mushy when you had the toppings.
Drain the Rotel tomatoes and green chilies completely. Dump both cans into a bowl and add salsa. Add oregano, pepper and salt. Stir well and then spread evenly over top of the hash browns. Top with mozzarella cheese. Put back in oven for an additional 18 to 20 minutes or until cheese is bubbly and starting to crust at the edges.
Remove and serve with Sour cream.
On occasion I scroll through Pinterest and look for ideas for recipes. I am not one to copy a recipe, for the most part, so I get an idea and run with it. I saw something similar to this on Pinterest and came up with my Crescent Chicken Bake. I wondered if the crescent rolls would get done, but they did and it was fabulous!
Crescent Chicken Bake
1 can refrigerated flaky Crescent Rolls
1 can Cream of Chicken
1 skinless large chicken breast
1/4 cup sour cream
1 tsp. Basil
1 Tbsp. Salt
1/2 tsp. Garlic Powder
1 Tbsp. Ground Pepper
2 Tbsp. real butter
Slice chicken breast into short, thin strips. In saucepan, add 2 Tbsp. butter and chicken breast. Saute' until chicken is almost done. Add 1 can of Cream of Chicken, 1/4 cup sour cream and seasonings. Mix well, heat through and remove from heat.
Spray a small, round, baking dish (9x9) with non-stick spray. Place one open croissant at a time in the baking dish. Put a Tbsp. of the chicken mixture on the side part of the crescent and roll it up over the mixture, pushing it to the side. This is sort of a messy process, but well worth it. Continue with the next crescent roll until they are all used up and positioned in the baking dish. You should have a good bit of the Cream of Chicken mixture left over. Pour it evenly over the top of the croissants.
Bake in a 375 degree oven for approximately 20 to 25 minutes, or until the crescent rolls are browning on the top. Serve.
Optional: when you remove these to serve, you can top with a small amount of shredded mozzarella.
These potato wedges are simple and easy, but the taste is better than any potato wedges I have picked up in the deli at the supermarket. They have a light crisp to them with a savory blend of spices and light flour coating. Give these a try with your next steak or burger.
Best Potato Wedges
3 medium potatoes peeled (or not, up to you) and cut into thin wide strips
1 cup flour
1 tsp. Seasoned Salt
1 Tbsp. black pepper
1 tsp. Garlic Powder
1 tsp. Italian Seasonings
2 Tbsp. real butter
Cooking Spray
Bring 1 quart of water to a boil and add potato wedges. Boil for ONLY 3 minutes. Just enough time for them to start getting tender, but not done. Remove immediately and drain. Lay the potatoes out on a sheet and spray both sides with cooking spray.
In a paper bag or plastic baggie, add flour, seasoned salt, garlic powder, Italian Seasonings and pepper. Shake well to mix. Place a few of the potatoes at a time in the bag and shake gently to cover them completely in the flour mixture. You can also use a bowl to coat them if you prefer, the bag just seems to get the job done quicker. Remove and place on a cookie sheet that has been sprayed with cooking spray.
Once all wedges are coated and on the baking sheet, put in a 375 degree oven for 15 minutes. Remove and turn the wedges gently over. Continue to bake for another 15 minutes until they are browning on top. Remove from oven and pour 2 Tbsp. melted real butter over the potatoes and gently toss with a spatula to coat. Adding the butter at the end keeps them from being dry and adds a fantastic flavor.
Hint: If I need these done quickly for dinner, I put my oven on low broil and broil the potatoes. It works just as well, but watch them closely so they don't burn. It reduces the time by at least 10 minutes. Let me know what you think of these Potato Wedges. Enjoy!
Whenever I make mashed potatoes, I try, intentionally, to make too many so that I have plenty of leftovers. I do so, just so I can make a batch of Mashed Potato Patties for breakfast! These are so yummy and you can add a variety of ingredients to them to make them your special blend of good! Try these, they are buttery and oh so tasty!
Mashed Potato Patties
2 cups left over (cold) mashed potatoes
1 green onion, finely diced
2 to 3 pieces of bacon, cooked and crumbled
1 egg
1 tsp. salt
1 Tbsp. ground pepper
1/4 cup shredded cheddar or mozzarella cheese
2 heaping Tbsp. flour
Real butter for frying
Remove mashed potatoes from fridge and place in a large bowl. Add diced green onion, cooked and crumbled bacon and egg. Mix well. Stir in salt and pepper and cheese. Once mixed well, stir in the flour.
Butter a skillet or flat griddle and drop mashed potato mixture by heaping tablespoon onto the hot skillet. Let cook for about 2 minutes and then flip over and mash down with a spatula. Cook until lightly browned on each side.
Additional butter will need to be added as you fry these in batches.
Serve immediately. I love these with a soft, runny egg. You can dip the potato in the egg yolk! Amazing!
For variety, you can add cooked and crumbled sausage or smoked sausage instead of bacon.
Hint: Do a small batch first because if your patties don't seem to be sticking together well enough, you may need to add another teaspoon or so of flour.
If you want a hearty meal that packs a punch, try making these Beef and Noodles. I always make them with some mashed potatoes and a vegetable. They are definitely comfort food perfect! Enjoy!
Beef and Noodles
1/2 pkg. wide egg noodles
1 tsp. salt
1 lb. round steak or other quality beef, cut into 1" cubes
1 can beef broth
1 Tbsp. ground pepper
1 tsp. Basil
2 Tbsp. butter
2 Tbsp. Worcestershire sauce
1/8 cup Soy Sauce
4 cups water
1/4 cup water + 2 heaping Tbsp. Cornstarch (for thickening)
*Do not mix this until at the last minute*
Boil egg noodles in 1 tsp. salt until tender
In deep skillet, melt butter and add sauté beef for about 4 or 5 minutes. Add beef broth, seasonings, Worcestershire and Soy sauce. Add 4 cups of water and bring to a boil. Reduce heat and cover the pan. Cook for approximately 1 1/2 hours (or until beef is tender). Note: You may need to add an additional cup or so of water here and there to avoid sticking. You want about an inch of water over the beef at all times.
Once the beef is tender, thicken the broth into a gravy consistency by adding the water/cornstarch mixture. Stir quickly. Remove from heat and stir in the precooked egg noodles.
Serve with Mashed Potatoes for a hearty dinner.
Like Pizza Rolls? Well these little Won Ton Pizza Pockets are similar to a pizza roll only they are crispy and so easy to make. You can put whatever ingredients inside them that you want, but here is the way I like to fix them:
Won Ton Pizza Rolls
1/4 lb. seasoned turkey sausage
2 large green onions, finely diced
1 small piece of bell pepper, finely diced
1 cup shredded cheddar cheese
1/4 cup pizza sauce or marinara sauce
1 package of Won Tons
Oil for deep frying
Saute' turkey sausage, onions and bell pepper in a skillet until cooked through. Drain on a paper towel. Put back in to the pan and add in the marinara sauce. Heat back up for about 2 minutes and remove from the heat. Set aside while you prepare your Won Tons.
Open package of Won Tons and separate into individual squares. Place about 1/2 tsp. of sausage mixture on the Won Ton and add a pinch of the cheese. It doesn't take much because you are going to fold these over like a triangle.
Wet 2 sides of the Won Tons with water using your fingertips, so that when you fold them over they can be pinched together. Use a fork and lightly mash the edges together to form a triangle. Make sure they are closed up well or your ingredients will leak out into the oil and make a real mess.
Drop Won Tons gently into Oil about 3" deep over medium heat. Make sure the oil is HOT before you drop the first one. Turn once to get both sides lightly browned and remove to a paper towel to drain. Serve!
These are crispy and my grandbabies love them! You can put whatever ingredients you want in these, pepperoni, red onion, etc. You can also make these like Breakfast Pockets and add egg to the sausage.
Enjoy!
I have always loved noodles. In fact, when I was little, my dad called me "Noodle" as a nickname. I still love pasta. This is such a quick and easy side dish that you can add to almost any meal. Even though it has a chicken flavor, I have served it with steak, hamburger, etc.
Easy Egg Noodle Side Dish
2 cups wide egg noodles
1 tsp. salt + 1 tsp. salt
1 tsp. ground pepper
1 Tbsp. butter
1/2 can Cream of Chicken soup
4 Tbsp. milk
1/2 tsp. basil
Boil egg noodles in 1 tsp. salted water until done, but not mushy. Drain water and put noodles back into the pan - reducing heat to low. Stir in milk, butter, 1 tsp. salt, ground pepper, basil and Cream of Chicken Soup. Stir lightly until heated through.
Remove from heat and serve immediately. Garnish with a little shredded parmesan cheese if desired.
Enjoy!
My husband loves pepper. I like pepper, probably more than salt. This recipe for Pepper Steaks is my favorite way to cook a good steak. It is rich and hearty and depending on what cut of steak you use, soooo tender. I personally use Ribeye steaks when cooking this recipe. Give it a try, you will love it.
Pepper Steaks
2 thick cut, quality, Ribeye steaks
2 Tbsp. real butter + 2 Tbsp. real butter more or less
1 Tbsp. olive oil
1/4 cup soy sauce
1/4 c. fresh ground pepper
Rub butter on both sides of each steak and put into a plastic bag. Add soy sauce into bag and marinate in the refrigerator at least 1 hour. Ground fresh pepper into a small cup. Remove steaks from the bag and press as much pepper as desired on 1 side ONLY of each steak.
Over medium heat in skillet (I use cast iron), add 2 Tbsp. real butter and 1 Tbsp. olive oil. Once butter melts, sear your steaks on the non-pepper side first, until close to desired consistency (rare, medium rare, well done, etc.) then turn over once and sear the other side. Remove from heat and let rest on a plate for about 5 minutes before cutting. This will allow the juices to remain in the steaks.
Serve!
Sometimes I like breakfast for dinner. This sandwich is a combination of French Toast and a Grilled Cheese and is fabulous! It is buttery, cheesy, I add bacon and dip the croissant in egg like French toast before I fry it. You will love it!
Grilled Cheese - French Toast Croissant-wich
Makes 4
4 large pre-baked croissants from the local grocery
4 slices of mozzarella cheese
4 slices of American cheese
8 to 10 slices of bacon or turkey bacon (your choice) - precooked
3 eggs + 4 Tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
*optional: 1 fried egg (precooked)
I side bowl, beat eggs, milk, salt and pepper. Slice croissants in half long-ways and dip both sides into the egg batter. Fry one side on a buttered a griddle or flat skillet until lightly browned. Flip and place one slice of mozzarella cheese on one side and one slice of American cheese on the other slice. Top the American cheese side with 2 slices of bacon and flip both pieces together like a sandwich. The entire process won't take more than 2 or 3 minutes. Remove from pan and slice across the middle.
* A Fried egg can be added to make this more of a breakfast sandwich.
I don't add cinnamon and sugar to these like French Toast because I want them to have a more savory flavor. Thus, the salt and pepper.
I hope you enjoy these sandwiches!
These potatoes are similar to a scalloped potato, but with an Italian twist you will love. They are creamy and full of garlic and Italian seasonings. They go great with some garlic bread and a hearty meat like roast or pork chops.
Creamy Italian Potatoes
4 medium potatoes - do not peel, slice into thin rounds
2 Tbsp. minced garlic
4 to 6 Tbsp. soft butter
1 Tbsp. ground pepper
1 Tbsp. salt
1 Tbsp. Italian Seasonings
2 cups evaporated milk
2 Tbsp. flour
In a medium saucepan, whisk evaporated milk, flour, garlic and butter. Heat, but do not bring to a boil.
Blend the seasonings together in a small bowl: Italian Seasonings, salt and pepper.
Butter the bottom of a 9x9 baking dish. Put 1/2 of the potatoes as the bottom layer in the bottom of the dish. Sprinkle with 1/2 of the seasoning mixture. Add another layer of potatoes and the rest of the seasoning mixture.
Pour the warm milk mixture over the top and dot the top with additional butter. Bake in a 400 degree oven for about 35 to 40 minutes. Should be bubbly and slightly browned on top.
Serve immediately. Serves 6 to 8.
