A great zucchini recipe with an Italian flare that is easy and flexible. An awesome way to get your family to eat veggies and like it!
Perfect for a light lunch or to pop in a picnic, Mary Berry's recipe for Leek and Stilton Quiche, as seen on her BBC 1 series, Classic, pairs sweet leek with bold stilton.
I can't think of a better way to use fresh tomatoes (except fresh salsa) than using them in this recipe. Tomato relish with a nice kick. I made this one a while back when I had so many tomatoes I had to find another way to use them. Carol sent me the link and boy am I glad she did. The recipe is from Cathy Shambley @ Showfood Chef. She adapted the recipe from the Minimalist. We used it as a spread and on cream cheese. I took some to work and the girls used it as a dip for corn chips. It's so good and you can make it hotter by changing out the chiles. Enjoy!!!! Cowboy Tomato Jam ShowFood Chef 1 lb. Garden fresh tomatoes (peeled, cored and chopped) 12 oz. sugar 1 lime -use both juice and zest 1 Tbls. fresh grated ginger 1 whole finely chopped Jalapeno-use 2 if you want it hot 1 tsp each: cumin, black pepper and cinnamon 1 tsp. salt Start by sterilizing your jars, I used pint jars and got 2 jars. Let jars dry and ladle hot water in a small bowl over the bands and lids. Put a lid on the canner to keep the water hot (on med/low). In a large deep saucepan add all ingredients together into pan on med heat until sugar completely dissolves, stirring almost constantly. Continue to stir and bring to a boil until the temperature reaches 220°F. It's ready when it coats the back of a wooden spoon and leaves a trace when you drag your finger through it. Ladle hot jam into sterilized jars leaving 1/2" headspace. and seal with lids. Tighten bands finger tight. Place the jars into the water bath and process for 10 minutes. Be careful when removing the jars, they get super hot. Place on the counter on a dishtowel or cutting board and let sit until cool. You should hear the popping sounds of the lids when they seal. after they cool, test the lid by pressing down gently if it gives, then it's not sealed properly. Store in the refrigerator and use withing a week. Store the sealed jars in a cool dry place. You don't have to can it, but it's always nice to have canned goods in your pantry to use later! Featured 9/30/15 on Miz Helen's Cottage Featured 10/2/15 on Olives -n- Okra
A lovely kumquat marmalade recipe.
Filet Mignon with Blue Cheese Sauce is tender and juicy filet mignon that’s seared to perfection and topped with a rich and flavorful blue cheese sauce that will leave your guests impressed. It's a recipe that's sure to make you feel like a gourmet chef, even if you're a novice in the kitchen.
Instant Pot Keto Tuscan Soup – Creamy and hearty, you’ll enjoy every spoonful of this Instant Pot Tuscan Keto Soup. Italian sausage, kale, sun-dried tomatoes, garlic, and onion are all …
In the vast world of fashion and beauty, trends come and go, but there's one element that remains eternally stylish and captivating: black color hairstyles. Black hair has a unique allure and...
Do you love French Onion Soup? Do you love chicken? I am pretty sure you are in the right spot. Because what I created is a little masterpiece that I like to call Crockpot French Onion Chicken. I have the perfect method and flavor profile to not only prepare the cheeziest chicken, but also thicken the sauce to pour over mashed potatoes. So, say goodbye to your children complaining when they come home from school and spotting the crockpot plugged in. Because, when they smell the aroma and see the cheese pull they will be running to the dinner table.
This is a family recipe that has been handed down through generations - Chambers to Harris to Walkush. And it's so easy, you're going to love it. Here's the original recipe in Grandma's handwriting, referred to simply as "Apple Pie," this is actually a cobbler that can be made with any fruit. Grandma was known for writing down recipes from memory and then only writing down what she thought to be pertinent. For that reason, I have written below a detailed version of the recipe that includes all steps needed to make it. Grandma Elizabeth's Cobbler 2 cups sugar, divided 1 cup self-rising flour 1 cup milk 1 1/2 sticks butter, divided 2 cups fruit of choice, peeled and chopped (apples, peaches, berries, etc.) Cinnamon to taste Preheat oven to 350 degrees. Grease a 9 X 13 pan and set aside. Mix 1 cup sugar and flour together in a bowl. Melt 1 stick butter and add to mixture. Add milk to mixture and stir until lumps are gone. Pour batter into greased pan. Add chopped fruit over top of batter. Add remaining 1 cup of sugar evenly over top of fruit. Cube the remaining 1/2 stick of butter, place randomly over top of sugar, and sprinkle with cinnamon. Bake at 350 degrees for 45 minutes. Notes: If you use particularly sweet fruit, then use less than 1 cup of sugar to cover the chopped fruit in step 4 or you might go into sugar-shock when you taste the recipe. That, or you'll have your kids fighting you for it! I hope you give this a try and that you enjoy it as much as my family does.
Let a box of mashed potato flakes help make soups, chicken, shepherd’s pie and more.
New England baked haddock recipe is one of the most delicious fish dishes you will ever have, yet it is so simple! With only three ingredients and 5 minutes of hands-on time, you will have an elegant, crowd-pleasing meal.
Tender little pie-like tartlets for every lemon lover! Easy how-to recipe for lemon tartlets with just the right amount of sweet and tart.
There are always tons of green beans at the farmers market and they're usually really cheap but we never really knew what to do with th...
