Recipes for "fool"

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Place a rack in a roasting pan.

Combine salt, pepper, and garlic powder in a small cup.

Place room-temperature roast on the rack in the roasting pan with the fatty side up and the rib side on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside for 3 hours, without opening the door.

Turn the oven back on to 375 degrees F (190 degrees C) and reheat the roast for 30 to 40 minutes. The internal temperature should be at least 145 degrees F (62 degrees C).

Remove from the oven and let rest for 10 minutes before carving.

Serve hot and enjoy!

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.

Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.

Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.

Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.

Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.

Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.

Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.

Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.

Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.

Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.

Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.

Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

Trim rhubarb ends; cut into 6-inch lengths. Transfer to a large bowl; cover with cold water and soak for 20 minutes. Drain; pat dry. Cut rhubarb crosswise into ½-inch slices.

Combine 1 cup sugar, orange juice, and salt in a saucepan; bring to a boil. Add rhubarb; return to a boil, then reduce heat to medium-low. Simmer, stirring only 2 or 3 times, until tender, 7 to 10 minutes. Transfer rhubarb mixture to a glass or ceramic bowl, cover with plastic wrap, and refrigerate until cold, at least 1 hour.

Beat heavy cream and 2 tablespoons sugar together in a large bowl with an electric mixer until soft peaks form.

Spoon ¼ cup each rhubarb mixture into 8 small glasses; top each with ¼ cup whipped cream. Repeat layers with remaining rhubarb mixture and whipped cream until reaches top of glasses. Cover glasses with plastic wrap; refrigerate before serving, 1 to 6 hours.