r mini-food processer, blend water and ingredient of your choice
Heat oil in non-stick saute pan on medium-high setting.
Add pork and saute until done.
Remove pork and set aside.
Into the same pan add coleslaw mix, carrots, mushrooms, onion, vinegar, Worcestershire sauce, and lime-flavored water.
Cook until vegetables are tender.
Dissolve cornstarch in a little water and add to pan with tomatoes and cook for 3 to 5 minutes.
Stir frequently until liquid thickens.
Spoon resulting mixture into a casserole dish, sprinkle with cilantro and serve hot.
(** Note . our glass containers are a little bigger than a gallon in size).
To the container add the strawberries, basil, and 1/4 gallon water.
Cover with a thick layer of ice and put in the refrigerator overnight to steep.
In the morning . fill the rest of the way with water & ice.
Enjoy!
Pour water into a pitcher. Add ice and strawberries. Squeeze lime slices to release some of their juice into the water before adding them in. Stir to combine flavors.
Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves.
Reduce heat to low; stir in lime zest, lime juice, lemon grass, citric acid, and powdered cinchona bark. Simmer until cinchona is thoroughly dissolved, about 30 minutes.
Remove from heat; let mixture cool, about 15 minutes. Strain through a colander. Run the syrup through coffee filters or cheesecloth to remove sandy bits of bark.
(** Note . our glass containers are a little bigger than a gallon in size).
To the container add the lemon, thyme, and 1/4 gallon water.
Cover with a thick layer of ice and put in the refrigerator overnight to steep.
In the morning . fill the rest of the way with water & ice.
Enjoy!
~ Adapted from Why I Should Drink More Water by Kimberly Wechsler.
Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and melissa leaves in a large pitcher; mash gently with a wooden spoon. Pour in water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.
Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.
Combine gelatin in 1 cup boiling water.
Set aside to cool. Preheat oven to 275\u00b0.
Combine nonfat dry milk and 3 cups water. Add canned milk and sugar and gelatin mix.
Blend yogurt with remaining water and add to mixture.
Cover bowl with dish towel and put in oven.
Turn oven off.
Leave in oven 8 to 10 hours. If yogurt hasn't gelled, reheat oven and replace in oven for another 6 to 8 hours with oven off.
It will stiffen more when refrigerated.
May also be used in place of sour cream in recipes.
Combine all ingredients in a blender container and process until smooth.
(It is not recommended making it without a blender in which recipes require consistency.)
It can be stored in refrigerator up to three days, but can be used immediately.
When used in puddings or pie fillings like the original, it will thicken when adding lemon or lime juice (add lemon or lime extract to compensate).
Makes about 1 3/4 cups or amount needed when recipes calls for a 14 ounce can of sweetened condensed milk.
In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
Soak casings in 6 cups warm water.
Using about one foot of casing for one pound of meat mixture, stuff the casings.
Keep unused casings wet while working, if they start to dry out, they will tear.
Use in your favorite kielbasa recipes.
Kielbasa can be frozen for later use.
In large pitcher, combine gelatin, soft drink mix, sugar and boiling water. Stir until powders are dissolved. Add enough cold water to make 2 quarts. Pour into 3 oz. paper drinking cups and freeze until hardened.
he dry ingredients. Stir the flavored and unflavored gelatin in a
edium saucepan with enough cold water to cover.
Bring the
These amounts will make 4 recipes of cream.
You will need 7 or 8 small butter tubs or any containers to put the cream in.
Bring butter and water to a boil.
Stir in sugar and dry milk; beat well.
Best used when first made.
Use in recipes calling for condensed milk.
To pasteurize your own eggs, stir together eggs and either 1/4 cup water in a saucepan.(milk can be used for more flavor).
Cook over low heat, stirring constantly until the mixture reaches 160\u00b0F.
These eggs can be safely used in recipes and require no further cooking.
www.foodsafety.wsu.edu.
Note: You must be very cautious anytime you handle raw foods. Make sure all equipment is sanitary and product is cooked to specified temperature.
arge pot with just enough water to steam the pumpkin.
nother mixing bowl, combine the water, sugar, oil, salt and eggs
Add all ingredients in a gallon pitcher or jug.
mix well.
chill.