Freezing is a simple and excellent way to preserve fresh culinary herbs. Packing in ice cube trays makes it easy to always have fresh herbs on hand, adding fresh herb flavor to soups, sauces, and drinks. Some people prefer to freeze in a good quality olive oil, I prefer the boiling water method, which is listed in this recipe here today. You can freeze herbs individually or in combinations of other herbs.
The kids and I went on a sampling spree one time in Sam's Club. One gentleman was offering up these little bites of heaven. All three kids got up the nerve to try them. And all three kids wanted to go back for seconds! First time we had ever had prosciutto and we loved it. The gentleman was so impressed that all three of my kids enjoyed it, that he gave me the recipe so that I could make my own! Whether it is a fancy holiday party or a Superbowl party, these would go great!
Flavoured butters captured my attention during ZWT (along w/many other ZWT players), so here's another for all of us to try. My source here is the Alaska Seafood Marketing Institute. This butter was suggested as a dipping sauce for crab legs, but would also work well for cajun-style grilled shrimp as a dipping sauce or even drizzled over lime-marinated shrimp ceviche. I suspect I've just begun to explore the options. Enjoy!
These scrumptious little oat cookies studded with chunks of white chocolate and cranberries are simply irresistible. These are so yummy and are a tiny bit healthy too! They keep perfectly for 4 or 5 days, and they freeze too.
These savoury swirls are very pretty; they make perfect party food and are good for picnics and packed lunches, and children enjoy them too. If you are cooking for people who don't like spicy food, use paprika instead of the chilies.