I need to remember this the next time I have to make something for a violin recital and we don’t have enough power to bake. From Dozen Flours. Easy Chocolate Fudge 6 tablespoons, 2 3/4oz, or 75 grams of unsalted butter, cut into even-size pieces 1 12oz package + 3/4 cup, 1 pound 2 ounces, or 500 grams semisweet chocolate chips or block chocolate, chopped evenly 14 ounce can sweetened condensed milk 1/2 teaspoon vanilla extract 1/4 cup of semisweet …
This just might convince me that radishes are edible. Maybe. I’ll definitely have to try making it in the spring, when radishes are about the only fresh veggie around — heck, maybe I’ll even GROW radishes for this, that’s an idea. Original Internet Source. from the book: “la natura sottovaso” – “fruits and veggis in jars” recipes for thermomix 21. a very appreciated gift from my friend Nilla Bertani! you need: 400gr of red radish (Raphanus sativus) 3 oranges 2 …
Modified slightly from A Year of Crockpotting, who modified her recipe from CityMama. Ingredients: 2 pounds beef short ribs 2 cups soy sauce 2 cups sugar (we always use organic — it’s sort of midway between brown and white sugar) 1 cup water 5 whole jalapeno peppers (except that one had lots of holes poked in it by virtue of having been appropriated as a cat toy when it apparently fell, unnoticed, to the floor on the way to the …
Because I made a LOT of this, using Cheryl’s apricots this year. Borrowed from Morsels and Musings. Apricot Jam Recipe from the Cook’s Companion by Stephanie Alexander. Makes 5-6 medium jars. Ingredients: 1.5kg apricots, firm-ripe to soft 1 cup water 2 tablespoons lemon juice 1.5kg sugar Method: 1. Preheat oven to 160 degrees 2. Wash apricots. Halve or quarter them and remove stones. 3. Wrap half the stones in a napkin and crack them with a meat mallet. Extract kernels …
From Recipezaar; I’m posting it here in case it works out and I want to try it again. 🙂 Started 6/27; I need to strain it 7/9. I think I’ll save the berries and use them for ice cream toppings and the like instead of throwing them away, unless they’re really nasty, but we’ll see. Categorized under canning even though it’s not really, just because I don’t (yet) have an alcoholic section. We’ll see how this turns out. Vodka’s kinda …
Peach & Cinnamon Preserve Anna’s very own recipe. Made 2 x 250ml jars. Ingredients: 5 medium firm peaches, peeled and chopped 2 cups sugar ¼ cup lemon juice 1 teaspoon freshly ground cinnamon Water, if needed Method: 1. Preheat oven to 180’C. Place a small saucer in the freezer to cool. 2. Spread the sugar on a tray and heat it in hot oven, taking care not to burn it (approx 10 minutes). 3. In a saucepan, add the peaches, …
(From allrecipes.com, where they’re called Wonderful Short Ribs; I’m not sure if they’re wonderful but they’re certainly pretty darned good.) INGREDIENTS 1 (28 ounce) can tomato sauce 3 tablespoons lemon juice 4 teaspoons Worcestershire sauce 2 tablespoons dried parsley 1 teaspoon dried thyme 2 bay leaves 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon crushed red pepper flakes 1 medium onion, cut into rings 3 pounds beef short ribs DIRECTIONS In a large pan over medium-high heat, stir in …
Adapted from Allrecipes. INGREDIENTS 2 cans of white beans or 1/2 pound dried great Northern beans, sorted and rinsed 1 onion, chopped 3 tablespoons olive oil a generous portion of chopped garlic from a jar (~2-3 T) or 3 cloves garlic, chopped 1 pound ground lamb A bunch of carrots (4-5?), diced Several stalks of celery, diced 1 16-oz can of fire-roasted diced tomatoes (mine had garlic & onion mixed in) Generous shakes of parsley, thyme, oregano (the original recipe …
From The Jamlady Cookbook. Peter says the flavor is wrong (“Tomatoes aren’t supposed to taste this sweet”) but he’ll endeavor to eat it anyway. I think it’s really pretty. 4 pounds skinless, seedless tomato meats (this takes a lot more than 4 pounds of tomatoes) 6 cups sugar 1 cup golden or dark raisins (I chose golden because they’re prettier) 1 lemon 1 orange 1/2 tsp ground cinnamon 1/4 tsp nutmeg Plunge the tomatoes in boiling water and remove the …
From Preserving Memories. It’s got great recipes and neat stories too. Rating: Easy Special Instructions: This recipe takes two days to prepare. Yield: Three 8-oz jars Ingredients: 2 medium-sized oranges 3.5 c water 2 C fresh or frozen cranberries 1/4 c fresh rosemary leaves 4 whole cloves 2 – 3.5 c sugar Day 1 1. Wash the oranges and chop coarsely, including the peel. Collect the seeds and tie in cotton cheesecloth. Place everything in nonreactive bowl, cover with water, …