HOW LONG DOES LACTAID LAST RECIPES

Steps:

• Heat 2-1/2 cups milk in a medium saucepan.
• Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
• In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
• Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs).
• Pour the mixture back into the pan.
• Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
• Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
• Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
• Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.

Steps:

• Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
• Add to slow cooker.
• Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
• Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
• Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
• Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
• Melt the butter over low heat in a large skillet and add the flour.
• Stir constantly with a whisk for 4 to 5 minutes.
• Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
• Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
• Cover and cook on low 30 more minutes.