Remove fruity pulp from the tangerines. Boil the skins gently until tender enough to pierce with a fork. Cool, then scrape any white pith from the underside of peels. Chop peels coarsely.Zest the le ...
Mix, then seal in a freezer bag, then encase in a second bag.Place in the freezer.Note: The more alcohol you use, the softer the pack will be, making it more gentle on injuries than an ice pack. ...
In a large saucepan, combine rhubarb, strawberries and honey. Bring to a biol. Reduce the heat and simmer gentle for 10 to 15 minutes.Cool and serve chilled or at room temperature. ...
Heat oil in a large pan and gently cook the onion and garlic for 10 minutes until soft.Add the beetroot and vinegar to the pan and cook down until sticky.Take the pan off the heat, then stir in the ...
Preheat oven to 375 degrees.Prepasre pie crust and line a pie plate.Set aside.In a large bowl combine the eggs, maple syrup, lemon juice, cinnamon, butter, vanilla and salt.Beat until well combined. ...
Combine yogurt, strawberries, orange juice, mint, sugar and ice in blender.Pulse until well blended and ice is crushed.Serve in tall glass. ...
Preheat oven to 350A\u00b0F Grease 2 large cookie sheets.In a large mixing bowl, use a fork to mix milk, sugar, oil, vanilla, and zest.Add half of the flour, along with the cornstarch, baking powder ...
Combine all the ingredients in a saucepan.Bring to a boil and simmer briskly until thickened and reduced, about 12 minutes.Strain into a clean saucepan and set aside to cool until ready to use. The ...
Heat vinegar, sugar, salt, and celery seed.Pour over cucumbers, onions and green pepper.Store in refrigerator.These will keep for many months. ...
Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, for approx 4 minutes.Sprinkle in vinegar and thyme and cook 1 more minute.Slice goat cheese into 4 rounds, top each ...