WHISK apple juice into jam, mixing well. Stir in lemon juice. Refrigerate until ready to serve.TIP: Serve well chilled, over ice. ...
Slice tomatoes in half and spread with mustard. Sprinkle with salt, pepper, and cayenne pepper.Mix bread crumbs, parmesan cheese, and melted butter well.Spread crumb mixture over each tomato half.Pl ...
Prepare fruit and refrigerate separately up to one day before using.One hour before serving, toss fruit with PAMA, mint and add sugar to taste.Refrigerate until serving.To Serve: Put fruit into parf ...
Mix together egg and buttermilk; whisk well; this is your wet station.Mix flour, sea salt, pepper, cumin, onion powder, garlic powder and chili powder in a ziploc bag; this is your dry station.Heat ...
Heat oil in a Dutch oven over medium heat.Add garlic and cook, stirring, until fragrant, about 30 seconds.Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.Add bro ...
For filling: Finely chop figs in processor (do not puree).Combine with juice, sugar and peel in small saucepan.Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.Remo ...
Combine the pear juice, sugar, pears and lemon zest and juice in a large saucepan. Cook over medium-high heat until the pears are fork-tender, about 15 minutes.Using a slotted spoon, remove the pear ...
Drain beets saving liquid.Add water to beet liquid to measure one cup.In a saucepan combine beet liquid, sugar, vinegar and cinnamon stick.Heat to boiling.Pour over beets.Cover and refrigerate at le ...
Mix all ingredients and allow to marinade over night.Using your choice of jerky gun nozzle, spread onto dehydrator trays.Dehydrate to your desired consistency. I use 4 trays that cook at 156 degrees ...
Cover dried pears with 2 c.hot water and let soak 30 minutes.Drain pears and snip into small pieces.Sift dry ingredients together (except sugar).Combine in another bowl sugar, butter, egg, 1/4 c.wat ...