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"I made this today and heat processed the jars for storage and gift giving. The yield to be right on target! I processed 1/2 pints for 20 minutes and everything sealed. The recipe never states a yield of 6 quarts. It calls for 6 quarts of raw vegetables. Perhaps Rita misread it.The flavor and texture was reminiscent of my grandnother's ..."
"Really liked this and learned lots from making it. Have gone on to my own version with less saturated fat,honey and citrus or pomegranate juice instead of refined sugar. 2 things I learned:-sulfured molasses will leave a bitter aftertaste-the squash carmelizes on the side that is down on the dish. So, turning it during cooking is important."
"About sauerkraut... select kraut packed inplastic bags or glass jars. If packed in uncoated cans it can have a tinny taste. AND soak it. Change the water no less than three times. I lived in Alsace and that is what we did at the restaurant."
"This was a big hit with my husband.Here's a time-saving cheat for the yogurt: mix 8 oz. yogurt and 4 oz. sour cream. Put in a sieve (lined with a coffe filter) over a small bowl and let drain, covered, in the fridge overnight.A great appetizer to take to a party, and a healthier alternative to 7 layer tex mex dip!"
"A creative way to help use up that jar of tahini! Moist, "buttery" from the sesame and pistachio with a nice tang from the yogurt. Even a hint of dark chocolate for me! Stands well at room temperature. This will be on my table thanksgiving."
"We had this for supper last night. It was fast, tasty and an attractive plate. I subbed Oil cured olives for Kalamata, and made a shrimp jus from the (discarded) shells and tomato juice. So, shoot me, I don't like waste (chicken bouillon powder either). BIG plus... this is a recipe for 2! Recipe writing was very engaging."