In the last few years, shishito peppers have easily become one of my favorite peppers to grow in my garden. They are compact pepper plants as far as pepper plants go but despite their small garden …
In the last few years, shishito peppers have easily become one of my favorite peppers to grow in my garden. They are compact pepper plants as far as pepper plants go but despite their small garden …
This summer is like every summer; I’ve got my usual plethora of tomatoes and I love to make chunky canned salsa with some of them. We’ve been blessed with a continued spell of warm weat…
The most versatile meal starter!
This summer is like every summer; I’ve got my usual plethora of tomatoes and I love to make chunky canned salsa with some of them. We’ve been blessed with a continued spell of warm weat…
Canning blueberries is so easy! Learn how to can blueberries in a pressure or waterbath canner either in syrup or just water.
Learn how to make home canned lemonade concentrate to store lemon juice for a hot Summer day. Just add water when you are ready to serve!
This V8 drink recipe is made with tomatoes, celery, onion, bell pepper, beet, carrot, and garlic juice flavored with Worcestershire and horseradish.
This easy kumquat jam recipe is made with just 4 ingredients and its unique bittersweet flavor is delicious in both sweet and savory dishes.
I do a lot of canning but Sunday was my first attempt at canning tomatillo salsa. Last year I roasted them and then froze them, but we have such an overload this year that I thought canning them wa…
Canning blueberries is so easy! Learn how to can blueberries in a pressure or waterbath canner either in syrup or just water.
I went to a lunch at a friends house recently and she served this delicious Country Potato Soup! Her name is Sara and she also has twins, but they are 8weeks old and SHE had several women over for lunch.. including all of their kids... and her own... talk about crazy super woman! Anywho, she told me the recipe for this soup and I found it online and made it tonight, it was very good! Enjoy! La Madeleine's Country Potato Soup (Copycat) Recipe #63500 | 1¼ hours | 20 min prep | | Edit... My Notes: My Notes ONLY YOU see your private notes, and they print with the recipe. Save Note Cancel Saving Private Notes, and many other features at Recipezaar, requires Javascript. Please enable Javascript in your browser. Print Recipe Your review has been submitted for approval and will appear shortly. By: Lizzie-Babette Jun 2, 2003 This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup! SERVES 8 (change servings and units) Change to: Servings US Metric 1 2 3 4 5 clear stars Write a Review! (optional) Submit Cancel Ingredients 1/8 cup butter, unsalted 2 leeks, thinly sliced (white part only) 1 large yellow onion, sliced 1 1/2 quarts chicken stock 4 large peeled potatoes, sliced evenly in 1/4 inch slices salt, to taste 2 sprigs fresh thyme 1/2 cup heavy cream 1 cup cheddar cheese, grated 1/2 cup bacon, cooked and diced Directions In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.
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This easy homemade sauerkraut is perfect to quickly can right in your own kitchen! This will extend its shelf life and keep it fresh and tasty for much longer.
Break out the cream cheese and crackers because I’ve got on an old-school classic for you that I just can’t resist sharing. This is an easy holiday appetizer recipe and guess what ̵…
A few years ago, I got the brilliant idea to plant horseradish. I got the roots at a local store and then, because I ran out of time to plant them, ended up sticking them in our refrigerator for a …
Learn how to make authentic Mexican vanilla extract at home. This step-by-step guide will help you create a high-quality, aromatic extract that will elevate your recipes with the smooth, creamy, and flavorful essence of Mexican vanilla.
gluten-free, paleo, grain-free, dairy-free, nut-free, egg-free, vegan, vegetarian
Green bean overload happens every year in my garden, so it’s a good thing they freeze well. Another great way to preserve them is to pickle them in a spicy brine. Bloody Mary. Red Beer. Hot T…
If you love savory, tangy, pickled veggies, this Garlic Dill Pickled Okra won't last long! It's easy to make, keeps well, and oh-so-delicious.
Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers.
Shop York Wallcoverings Stella Star Off … and other curated products on LTK, the easiest way to shop everything from your favorite creators.
Are you bored with everyday spaghetti and sauce try this Jollof Spaghetti - An easy to make recipe with just a couple of ingredients and your lunch or dinner table is set.
You are going to love this delicious banana jam recipe!
When I’m not making one of our favorite hot sauces with the hot black Hungarian peppers I grow, I also enjoy pickling them.
Ok so last post I showed you how to pressure can whole beans, this week we are going to take it one step farther and make refried beans! Making and canning your own refried beans ends up costing you around $0.25 per jar rather than the $1.34 that they are at my local grocery store. Amazing savings by taking just a little time and doing it yourself, and they taste so good. Ingredients needed 1/2 onion, chopped small 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 2-3 tbls tomato sauce 2 teaspoons salt 2 teaspoons black pepper 1 1/2 teaspoon ground cumin 1 tsp chili powder Directions 1) Wash your bean. Sometimes beans have small rocks in them so I sort them in a colander or strainer, this is a good time to give them a good rinse while your at it. 2) Clean and sterilize your cans and lids. 3) For preparing your beans you have 2 options. 1) Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Then drain. OR you can 2) Cover beans with boiling water in a saucepan. Boil 2 minutes, remove from heat and soak 1 hour. Then drain. **Then cover beans soaked by either method with fresh water and boil 30 minutes.** 4) Fill your jars with the presoaked beans (and water) leaving about an 1-1 1/2 inches from the top. 5) Mix everything (except the beans) in a small dish. Then distribute it a little at a time to all your jars. 6) Fill the rest of the jar with water leaving about 3/4 inch of head space. Wipe the top of your jar with a clean cloth and place the lid & ring on the jars. 7) Process at 10 pounds pressure - Pints 80 minutes and Quarts 95 minutes. (For processing above 1,000 feet altitude adjust your times as necessary). Allow the canner to cool naturally. Spices are added & the jars are getting ready to go into the canner Once you are ready to open them and use them, pour them out and using a potato masher, mash them up real quick. they can be used making burritos, as the base for different dips. I like them right out of the jar (not mashed up) on my taco salad. Enjoy :)
Rhubarb is one of those things that I hated as a kid and discovered I liked as an adult. I would love to teach you how to can rhubarb.
In the last few years, shishito peppers have easily become one of my favorite peppers to grow in my garden. They are compact pepper plants as far as pepper plants go but despite their small garden …
One last comment. I chose to call this recipe "onion confit" over "onion jam," as confit means to preserve. This is such an elegant condiment, it deserves the slightly exotic and elegant name.
Learn how to make Homemade Pie Spice, the warm combination of flavors you can use in your Pumpkin Pies and so many of your fall and holiday baking recipes!
Learn how to make authentic Mexican vanilla extract at home. This step-by-step guide will help you create a high-quality, aromatic extract that will elevate your recipes with the smooth, creamy, and flavorful essence of Mexican vanilla.
Agua de Guayaba (guava agua fresca) is a refreshing Mexican drink made by blending fresh guava fruit, water, and a touch of sweetener. This guava drink is perfect to make in the fall when fresh guavas are in abundance.
Who loves hot salsa? I love hot salsa! I’ve canned Ghost Chili Pepper Salsa and Trinidad Scorpion Pepper Salsa and now I want to share my Scotch Bonnet Salsa canning recipe. These are all a r…
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