Roll lemon on a flat surface, cut in half, and squeeze juice and pulp into mason jar. Pour 12 ounces water into the jar.
Stir sugar and remaining 2 tablespoons water together in a small saucepan over medium heat until sugar dissolves. Pour sugar mixture and ice into mason jar and stir.
imes in half
Fill mason jar to the top with ice
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
Add 2 tablespoons of seed to a mason jar with strainer lid. Rinse thoroughly with cool water. First day, fill half way with water overnight to soak. Set out of direct sunlight and at room temperature, 70 degrees is optimal. The kitchen counter is fine. Rinse and drain twice a day. At the end of day 5 or the start of day 6 your sprouts will be ready to eat. Refrigerate your sprouts 8-12 hours after the final rinse and drain. Enjoy your sprouts in salads, sandwiches, or as a topping to any dish.
it a tall glass or mason jar. Cut off the top with
Fill a shaker half-full with ice. Add tequila, lime juice, and sweetener to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.
Place salt on a plate. Run 1 lime wedge along the rim of the Mason jar. Press the jar down into the salt. Fill the jar with ice cubes.
Strain margarita into the jar. Top with sparkling water and stir. Garnish with remaining lime wedge.
Combine oil, tomato soup, vinegar, sugar, garlic, Worcestershire sauce, mustard, onion juice, salt, paprika, and black pepper in a mason jar with tight-fitting lid and ring. Seal the jar and shake until ingredients are blended.
Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
Divide croutons among 5 small resealable plastic bags.
Pour the buttermilk & milk into the mason jar. Screw the lid on tightly & label with the date.
Shake vigorously for a minute.
Leave to sit in the warmest past of your home for 24-36 hours - until it has thickened nicely. You now have buttermilk!
Keep store in the fridge for up to a couple of weeks.
To make more buttermilk, repeat the above steps only using your homemade buttermilk.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
To prepare the layered mix:
In a large
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Fill a glass jar with your choice of fresh
lour mixture in a clean mason jar. Pack down tight so everything
on't have a widemouthed jar, go ahead and separate the
Place flowers in the jar and covered the flowers in
Bring water to a boil in a pot. Add salt and cinnamon, stirring to evenly disperse the cinnamon. Stir in steel-cut oats and reduce heat to low. Simmer for 20 minutes.
Add blueberries and cranberries to the oats. Simmer until oats begin to reach desired consistency, about 5 minutes. Add pecans; simmer for 3 to 5 minutes more.
Add 1 cup of the cooked oats to each Mason jar. Screw lids on loosely and let cool on the counter until lids pop, about 30 minutes. Tighten caps and store in the refrigerator for up to 1 week.
nto the bottom of the jar; place 1 lemon, cut-side
n 8 oz. wide-mouth mason jar with nonstick spray (if you
Combine oats, coconut sugar, and almond butter in a small jar with a tight-fitting lid (such as a Ball(R) mason jar); cover with lid and store in the refrigerator, 8 hours to overnight.
Mix hot water into oat mixture, return lid to jar, and allow to sit, 3 to 5 minutes. Stir well and eat.