Bake corn bread the night before.Clean gizzards, heart and liver.Bring to a boil and then simmer with 1/4 of onions, salt, pepper, bay leaves, and 1 clove garlic for about an hour.In a large bowl, c ...
Set 1/2 yogurt starter out to warm to room temperature.Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). Cool the milk (to a \"bare ...
Bring water and sugar to a boil and then cool.Add lemonade and grape juice concentrates and brandy.Freeze, stirring occasionally.Serve when frozen and slushy. ...
Wash, remove stems, and mash berries.Dice apples into tiny pieces - you can leave skins on, but I peel them.Place apples and lemon juice in large pan on medium heat.Cook apples for 5 minutes until s ...
Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush.Add smashed garlic to the stock in a medium saucepan. Cover and bring to a boil over medium heat ...
Place ice cubes in heavy-duty plastic bag and pound with mallet or hammer until coarsely crushed.In blender, combine melon, ice and powdered sugar. Cover; blend until almost smooth. ...
Trim the ends of the cucumbers.Quarter each cucmber lengthwise.In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.Cover and refrigerate for 2 hours.Rinse the cuc ...
Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of ...
To make lemon infused olive oil: combine extra virgin olive oil with lemon rind (use a vegetable peeler using the outside of the lemon - no pith) and let sit overnight.Preheat oven to 425-degrees F. ...
In a large mixing bowl, beat eggs and sugar together.Add cooled butter, maple syrup and walnuts.In another bowl, sift flour and baking powder and add to egg mixture. Batter will be stiff enough to b ...