Fantastic Food

I'm a big scone lover, and these are amazing !!  The recipe is from one of my favorite food network chefs, Tyler Florence.  I think the glaze really makes them pop with flavor. Ingredients Blueberry  Scones: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream, plus more for brushing the scones 1 cup fresh blueberries Lemon  Glaze : 1/2 cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted 1 lemon,  zest  finely grated 1 tablespoon unsalted butter Directions Preheat the oven to 400 degrees F. Sift  together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a  pastry blender , cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy  cream . Fold everything together just to incorporate; do not overwork the dough. Fold the bluebe

Chicken Pot Pie IX Rated: Submitted By: Robbie Rice Photo By: tahoegirl Prep Time: 20 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 8 "A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal." INGREDIENTS: 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts DIRECTIONS: 1. Preheat oven to 425 degrees F (220 degrees C.) 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer

Ingredients 3/4 cup raisins 2 tablespoons dark rum -( I use a tsp of almond extract) 3/4 cup white basmati rice ( this is the rice I used, but try substituting with any white rice and see what you think) 1/2 teaspoon kosher salt 5 cups half-and-half, divided- (It is very rich. I use the Fat free half and half, but it is plenty good with half milk half cream) 1/2 cup sugar 1 extra-large egg, beaten 1 1/2 teaspoons pure vanilla extract Directions Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.) Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the rem