Boil and mash potatoes. Dice and sautee onions. Grate cheddar cheese.Mix potatoes, onions and cheddar cheese together in large mixing bowl until smooth.Mix flour, milk, eggs and sour cream together ...
in a non-aluminum, perfectly clean pot bring the milk to 55f. dissolve the citric acid in 1/2 cup water. if using buttermilk then omit the water and you may want it a bit warmer and let it sit an ho ...
Steam baby spinach until just wilted.Drain well and chop fine.Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea s ...
In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.Add rice, stirring until the rice is well coated with the butter and the spaghett ...
Preheat oven to 350 degrees.Put frozen vegetable, butter, and salt into casserole.Cover.Baking time depends upon the vegetable.Broccoli spears and brussels sprouts should bake between 40 and 45 minu ...
This recipe makes enough compote for 13 servings (a complete 18oz container of quick cooking oatmeal); Or you can store compote in the fridge while you make individual servings of oatmeal.Compote.In ...
Arrange the peach slices into the bottom of a large serving dish. Sprinkle over the lavender heads and then add the angelica leaves.Pour over enough dessert wine to cover the peaches. Turn the peach ...
Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.When cool, free ...
Combine sun-dried tomatoes and pesto and mix well.Cook fettucine in a large pot of salted water until al dente.Drain, reserving 1/2 cup of the cooking water.Combine the tomato pesto with the 1/2 cup ...
Cube zucchini for chunk or shred for crushed pineapple. The shredded with fill less jars then chunk.Place the shredded zucchini in a strainer for 15 minutes. Squeeze out excess water.Or place the cu ...