80+ Recipes For Home Canning: {Fruits & Vegetables. Today’s Recipe Hit List is a handy reference sheet listing dozens of different tutorials and recipes for canning assorted fruits and vegetables. I’ve handpicked these from around the net and focused on featuring those that are for long term storage (though there are a small number that go straight to the refrigerator, these are noted). It's Satisfying To Stock Up The Pantry With Canned Goods This collection highlights garden fresh produce that is pickled, packed in syrups or just in water and I’ve sorted them alphabetically (by vegetable or fruit item) so it will be easy to find what you’re looking for. If you’re more interested in jams, jellies and spreads, many have been already organized on other pages here (with some fruit butters and sauces referenced in the main alphabetical list below): Note: As with all the tips and lists here on Tipnut, this page will be updated as I come across new goodies so you may want to bookmark this page for reference.
Apples: Asparagus: Beets: Cabbage: Carrots: Magic Sauce Recipe. I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. Let's just start by putting one thing out there. It's as versatile as a black dress. . - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe. Common Cooking Mistakes: Cooking Tips and Questions Answered. Best Steak Marinade in Existence. Top 25 Delicious Breakfast Hacks. 25 Vintage Baking Tips: Timeless Wisdom.
I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.Shortening can be measured exactly. Honey Walnut Chicken. Crock Pot Bread Baking (Fast Bread in a Slow Cooker) When I moved to the midwest I was introduced to Crock Pot cooking. I had never even seen a slow cooker before and had no idea the range of foods that could be created in a plug-in cooking pot.
Since then I have had everything from No-Peek-Chicken, Swedish Meatballs and Peach cobbler, done in one of these magic devices. When my husband was an art director Aveda they had “crock pot parties,” which meant everyone plugged in their slow cookers at their desks and made a dish to share. Brilliant! But, bread in a crock pot? 1 pound dough (Click here for our No-Knead 5-Minute Bread Recipe. Form the dough into a ball and place it on a sheet of parchment paper. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. Turn the temperature to high and put on the cover. Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time.
Related Post: Chicken and Cheese Lasagna Roll-Ups. 5 Low-cost Foods That Are Full of Vitamins" Serving size: 1 medium Approximate price per serving: $0.50 They're not just for Thanksgiving! The sweet potato is a healthier version of the ever-present white potato, and you can do with it pretty much anything you can with its less-colorful buddy: Bake it, mash it, cube it into stews or cut it into fries. In one medium-size sweet potato, you're getting more than two-and-a-half times your daily supply of vitamin A (actually carotenoids, which your body turns into vitamin A), which helps maintain eye health; almost a third of your vitamin C, which your body uses to form collagen; and more than a tenth of your vitamin B6, which facilitates chemical reactions throughout the body (especially involving proteins) and helps to form neurotransmitters.
You'll also find manganese and dietary fiber in this delicious, starchy root. Try it! Sweet Potato Stew Sweet Potato Biscuits Spirited Sweet Potato Casserole Even with relatively affordable foods, it can't help to look for the real deals. Pinto beans what can you really do with them. 4 cups pinto beans, picked over and rinsed 3 beef bouillon cubes 1/2 pound thick-cut bacon, cut into ½ inch pieces 1 large onion, quartered 4 cloves garlic, pressed through a garlic press 1 tablespoon chili powder 1 tablespoon brown sugar 1/2 tablespoon freshly ground black pepper 5 packets Taco Bell® mild sauce Place beans, onion and bouillon cubes in a large pot with a tight-fitting cover and add enough water to cover beans by about 2 inches. Bring to a boil over high heat. Meanwhile, place bacon in a medium frying pan and sauté until the fat is translucent, while stirring over medium heat. Add crushed garlic to the bacon, remove from heat and stir for about 30 seconds then add mixture to the beans.
*Refried Beans 2 cups pinto beans 3/4 cup canola oil 1 bulb of roasted garlic, approximately 6 or 7 cloves 2 - 3 tsp seasalt, depending on how much salt you like 1 large bay leaf 1 finely chopped tomato, vine ripened or home grown 4 quart pot *Slow Cooker Pinto Beans. Most favorited all-time. Buttermilk Pumpkin Pancakes | Sunday pancakes are a bit of a family tradition.
I can remember Dad yelling “PANCAKES” and all of us rubbing the sleep out of our eyes, and running down the stairs to plates full of warm, stacked pancakes. The first one down could usually claim the Sunday comics, and first dibs on the syrup. Brothers being brothers, we also competed to see who could out-eat the others. Fortunately, I think Dad usually ran out of batter. Last week, a co-worker brought in a pumpkin pie – a real pumpkin pie, she noted. Not one of those pumpkin-in-a-can pies. After I got her notes, I was excited to try making real pumpkin. Getting out of bed on a cold Sunday morning is never easy. Real Buttermilk Pumpkin Pancakes PREP TIME: 20 minutes COOK TIME: 9 minutes YIELD: 10 to 12 Pancakes 1. 2. 3. 4. 5.
*If you’re making a bunch of pancakes – and why wouldn’t you – you can keep the pancakes warm in a 200 degree oven, until ready to serve. Like this: Like Loading...