If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.
My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's Recipe #70005, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.
Very unusual tasting. Though it takes four-days to make this marmalade, it's all passive time, and so worth the effort. Roast a chicken with this, spread on bagels, biscuits. Makes a good filling for a layer cake. The finished product has a dark amber color and a slightly "toasty" or burnt flavor. From "Food Down Under," this is a magnificent marmalade.
Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).
Everyone will enjoy this. Especially cheese lovers. I use a full cup of cheddar, 1/2 cup swiss and provolone or mozzarella for the rest. Any combination will do. I cobbled this recipe together from several that I enjoyed.
This arepa dough uses the brand P.A.N. a precooked cornmeal available at any Hispanic grocer. Unlike traditional arepas, these are "fluffy" due to the addition of eggs and baking powder. Fill them with cheese, taco meat mixture, tuna, smoked sausage, scrambled eggs, anything you like. Got this recipe from a Venezulean friend.
This recipe isn't low fat-that's why it's so good. The flavors really develop if made a couple of hours before serving. To complete the meal just add a salad and toasted unbuttered rye bread slices. For a really hearty dinner, serve with baked smoked kielbasa.
This isn't fine wine, but its homemade, fun and easy. The results will be varied depending on the kind of fruit, sugar content, yeast's fermentation, temperature. This recipe uses juice concentrate, but you can make your own juice from grapes or plums. Don't use citrus.
This tastes similar to the brand, "Annie's Natural Goddess Dressing." It's also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread. NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe. NOTE 2: When using the food processor, don't blend too long which incorporates air, making the dressing very thick. Just add a little water to thin it out.