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Grandma loved to bake peach pies or top pancakes with peaches instead of syrup. During the summer months, she would buy baskets of seconds and freeze them. Freezing peaches was much easier and faster than canning them, so she rarely bothered with canned fruit. Since she didn't have a vacuum sealer, she used containers to hold her peaches. However, Nan, my mother, and I all use a vacuum sealer to prevent freezer burn. I really recommend this recipe over the more traditional peach canning recipe, because it is so simple to do and is not as dangerous as using a pressure canner. (Those things make me nervous.)
Yes, it sounds dangerous and the potential for messes seems highly likely, but you'll be surprised at the good, "clean" fun you'll enjoy when you make ice cream.This recipe is enough for one person to make a dish!
Remnants of dried peas were found in Egyptian tombs. Hot pea soup was sold by Athenian vendors to passersby. The Romans served them with poultry or meat and vegetables added to them. In the middle ages, peas were a main staple food that kept the peasants well-fed during the harsh winter months. The Chinese grew pea pods and ate them fresh. The old Anglo-Saxon word pease was later changed to pea in modern English.The French court of Louis XIV were fond of petit pois,or baby peas that were too expensive for the common Frenchman.
Spinach Salad with Mango and Papaya
This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don't let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.
Ribolitta: The Italian Way Of Having Your Five Veggies A Day!
Ribollita is a delicious low fat Italian soup, a bit similar to the famous minestrone, but instead of pasta, you cook it with beans.
Family bean curd is Sichuan's famous characteristic dish. Its main ingredient is bean curd.
I was intrigued when I came across this unusual dessert recipe. Now, ordinarily, I wouldn't think that a dessert containing grits, of all things, would be appealing. But there was a time when I thought rice was a funny choice, too, and I'm now a huge fan of rice pudding.
to Die For Recipes Article:
London Broil - Garlic
eRix Recipes
London broil - Garlic
Ingredients:
- 2 lbs. London Broil beef ? 1 1/2 cups cubed, peeled carrots? 1 1/2 cups cubed cabbage? 1/2 cup cubed Spanish yellow onion? 2 cups halved, unpeeled red potatoes? 1 teaspoon salt? 1 tablespoon of canola vegetable oil? 4 quartered cloves of garlic from bulb? 1/2 cup of water
Step One - take the 2 lb. London broil beef slab and infuse it with the 4 quartered cloves of garlic. The easiest
way to accomplish this is to take a chopstick or a paring knife to make incision into the beef about 2 inches apart,
then take the garlic and insert it into the holes created. Take 1/2 of the teaspoon of oil a put it into a pan
warming to medium-high heat. Take 1/2 teaspoon of salt and dust the slab of beef. When the pan is warmed for about 2
minutes, place the beef into it and spend 10 minutes browning all sides of the beef. DO NOT WASH THE FRYING PAN,
keep the heat on medium-high and place the 1/2 cup of water into the pan and bring to a boil, then remove from heat
and save to be put on the vegetables. From that point place the seared meat onto a broiler rack lined with foil
and place into a pre-heated 400º oven for 20 minutes. This should bring a meat cooking preference of medium-rare.
Adjust the time longer or shorter for your liking of meat doneness.
Step Two - while the London broil beef slab is in the oven, take 1/2 tablespoon of canola oil and place into another
frying pan warming to high heat. Next take the halved potatoes and carrots and begin to cook for about 4 minutes,
then add the onion and cabbage and cook for an additional 4 minutes. Add the other 1/2 teaspoon of salt and the 1/2 cup
of water that is in the pan used to brown the beef, then cover and cook for another 4 or 5 minutes. Remove from the
heat and let to rest until serving time.
Step Three - a simple, clean presentation of the food will always wet the appetite of those about to eat a meal.
Therefore, never crowd the plate with more than three items at a time. I suggest you take the beef sliced about 1/4"
thick-against the grain of the meat to ensure tender cuts-and place it a fan shape on the lower left portion of
the plate. Nest take the vegetables and place the above and to the left of the meat. Compliment this with your
favorite salad placed across from the vegetables and you have a delicious, hearty garlic infused London broil your
family and friends will rave about. I like how cool the slices of garlic appear within the meat and how good it
really tastes.
eRix © 2004-08-26
Eric Smith - over 9-years experience as a Japanese Teppan-yaki Chef
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Sausage seasoning varies with the region and the country. Since sausages are preferred by some spicy or simply garlicky, you can imagine how various the sausage herb and spices blends can be. Every individual likes a certain flavor added to the meat and the flavor also varies with the style of cooking the meat. Generally speaking sausages are fired or grilled so perhaps people would be more inclined to use sausage seasoning that somewhat resembles that of barbecued meat. And it so happens that if you want to purchase a certain kind of sausage seasoning and you are in a foreign country, you might not find it on the store shelves. Instead you will find other brands that will reflect the local tendencies in cuisine. Thus the sausage seasoning is not of only one kind and another tendency nowadays is to combine whatever you are into in terms of flavors borrowing ideas from other cultures and cuisines all over the world.
Recipe for a delicious oyster stuffing, perfect for that Thanksgiving turkey, or maybe the Christmas goose. My friend said a couple of years ago "that's the best oyster dressing I have ever eaten. I hope you like it too! -- Frank
Sauces are unusual components of meals. Often they do not merit more than an afterthought as they are the natural cooking mediums of stews. Or they're made as an afterthought. Yet, in French-influenced cuisine a sauce is a central part of the culinary experience that adds to the meal itself. Here, two sauces are presented: one classic and one very modern.
Is your social calendar so packed with activities that you don't have time to cook? Try cooking Olive Garden Restaurant recipes - many only need 1/2 an hour to cook.
Are you wondering how you can use up all that leftover turkey? Are you looking for a new way to use it that will surprise your family? Try this Day After Hash! Surprise your family and/or friends at breakfast or brunch with this turkey hash.