Category: USA

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Steamed Carrots with Olive Oil and Lemon

Ingredients

2 bunches of small carrots with tops
Ice
1 teaspoon salt
1/2 teaspoon black pepper
2-3 tablespoons olive oil
1/2 lemon

Directions

  1. Peel the carrots and cut off the tops, leaving just about 1/2 inch on.
  2. Place them in a steamer basket and steam over medium-high heat for about 10 to 15 minutes until they are tender enough to be pierced with a fork, but not overcooked or mushy.
  3. While the carrots are steaming, fill a large bowl with ice water.
  4. When they’re cooked, dunk the carrots in for just a few seconds to stop the cooking process.
  5. Place them on a serving plate, sprinkle with salt and pepper, and drizzle with olive oil. Squeeze the juice from the lemon over the carrots.
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Streusel-Topped Peach-Blueberry Pie

  • 35 min prep time
  • 1 hr 20 min total time
  • 10 ingredients
  • 8 servings

A Pillsbury® refrigerated pie crust makes pie-making just peachy!

Ingredients

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

  • 3  cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained
  • 1  cup blueberries
  • ½ cup powdered sugar
  • 1/3 cup all-purpose flour
  • ½ teaspoon ground cinnamon

Topping

  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 1/3 cup butter or margarine

Steps

  • 1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • 2 Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan.
  • 3 In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
  • 4 Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.