I was surprised that I couldn't find this recipe loaded into 'zaar. The amount of garlic appears substantial but try it and you'll find that your home-made beans are good as the canned. This recipe isn't complicated but it takes some pre-planning. The preparation and cooking times do not include the pre-soaking (4 hours or overnight) or the post-cooking resting period (15 minutes). Beans in liquid can be cooled, covered, and refrigerated up to 5 days.
From my hero's at Cook's Illustrated Summer 2008 (America's Test Kitchen). Pepitas are pumpkin seeds and usually can be found in the bulk foods area of your grocery or natural foods store. The recipe calls for bell pepper but I just saw some red sweet peppers at Whole Foods that would probably work really well. Cooking time is actually the resting time (in which the acid from the lime juice mellows the flavors). Pair this salsa with pork, chicken, or firm white fish.
From Bread Machine Digest. Do not use regular pectin, which requires more sugar than the machine can handle. Recipe makes jelly if you use fruit juice or jam if you use fruit; 'zaar wouldn't let me clearly identify EITHER juice or fruit.
If you like the German-style baked apple pancake, this is a French version using cherries. Traditionally, this is a desert but makes a delicious brunch! You will need an oven-proof pan, which the recipe recommended 9" but my 10" worked fine.. From Joy of Baking.com.
This soup works either hot or cold. Try to find fresh, young peas (or use frozen) because the starchiness of mature peas can give a split-pea flavor. I used my immersion blender rather than pureeing in a regular blender. This recipe comes from Fine Cooking's Fresh & Quick edition.
From Fine Cooking magazine, Fresh & Quick edition. This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. These mashed parsnips are recommended with broiled fish or roast chicken.
The recipe is from Fine Cooking magazine, Quick & Simple edition, although the dough technique is borrowed from Cook’s Illustrated in order to ensure a flaky crust. The preparation time includes the passive time that the dough chills. This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch rounds and portion the filling evenly between them.