Perfect pickled eggs every time. A nice clean, store-bought look too! I often add a jar of these in my gift baskets. If you follow the directions, you should get a perfect peel every time. I buy organic, fresh eggs, hot-off-the-chicken from a local farmer in the morning and have jars of pickled eggs in the afternoon!
Raw Pack canned corn - adapted from the Ball Blue Book. A great tip I heard here on Zaar is to use an angel food cake pan when cutting the kernels off the cob. Just place the cop on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess!
This stuff is great for adding a little zip to your soups, sauces and stews. Blend it in sour cream or yogurt for a tomato(y) dip. It's a great way to use up your tomatoes. The thinner you slice the tomatoes, the faster they will dry.
I've been finding that making bread bowls can be tricky because if you let them rise too long, they tend to flatten out. Try to stick to the timing as best you can. Use the 2lb. setting on your machine if you have the option.
I can't remember where this came from. I think it may have been Women's Day magazine. It is truly unique and a creative savory alternative to regular pizza. We love it and consider it a special treat 2 or 3 times a year.
Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year.
This recipe should yield around 15 quarts/litres in general.
This is my version of a 'Wendy's' style chili. As usual, I put in LOTS of garlic but this is optional. Top this with some shredded cheddar cheese, serve with garlic bread and you've got a hit! Always tastes better the next day.
This is taken from the classic 'Joy of Cooking'. I have tried many others, but this one NEVER FAILS! Timing is crucial. Serve immediately when done. I do ours in the toaster oven in order to watch them and to be able to serve them at the right time. All ingredients must be at room temperature.
Perfect recipe for using up leftovers! If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. Sometimes I even add some leftover meat. It can be served fresh hot or cold or freeze it for a quick, easy meal during the week!
My mother passed this recipe on to me and I'm passing it on to my daughter. The whole family loves this comfort food and it's a great use for leftover turkey! Depending on the amount of leftover turkey, I sometimes triple the recipe.
Serve over a bed of rice or on it's own.
This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)
This makes a perfect side dish for a Turkey dinner. It's the ONLY way I can get my in-laws to eat carrots. I prefer to steam the carrots, but you can boil them if you don't have a steamer. You can also slice regular carrots if you don't have baby carrots. If you don't have a lemon zester tool, you can use the fine side of a grater.
This is a wonderful fall or winter comfort food. The recipe can use either cauliflower or broccoli. UPDATE: I need to mention that I usually reserve some of the cauliflower pieces on the side before I blend, so I get a mixture of creaminess as well as some chunky pieces as an end result. You may want to try this.