You might need to buy:
- pasta
- butter
- flour
- whole milk
- Parmesan
- lemon-juice and zest
- fresh chopped parsley
- 1t fresh finely chopped rosemary
- fresh thyme
- baby spinach leaves
Haven’t tried
You might need to buy:
- Old Bay Seasoning
- each salt and black pepper
- chopped lobster
- snipped chives
- cut open rolls
- each olive oil and lemon juice
- mayonnaise
ready in about an hour and 10 minutes;
serves 4
You might need to buy:
- curry powder
Vegetarian meal or Serve with Grilled Chicken
ready in about 30 minutes;
serves 4
You might need to buy:
- plain Greek yogurt
- fresh goat cheese
- Aleppo-style pepper
- crushed Corn Nuts
ready in about 50 minutes;
serves 2
You might need to buy:
- unseasoned rice vinegar
- toasted white and/or black sesame seeds
whatever veggie you want is fine….
ready in about 50 minutes;
serves 2
You might need to buy:
- Dried thyme
- Smoked paprika 1 tsp
- Yellow cornmeal
- Uncooked BlueFish fillet
- cut into 4 pieces
- Cooking spray
- Fat free skim milk
- Black pepper
- Garlic powder
- Minced Onion
- Celery seed
- Table salt
Fantastic!!!!
serves 4
You might need to buy:
- brown sugar
- paprika
- chili powder - less
- onion powder
- mustard powder
- garlic powder
- garlic poder
- dried oregano
- salt
- freshly ground black pepper
- Your favorite BBQ to brush on when on grill
ready in about 30 minutes;
serves 2
You might need to buy:
- Ragi flour sieved – 2 cups
- Onions finely chopped – 1 cup
- Cumin seeds – 1Tsp
- Cilantro finely chopped – 1/4 cup
- Curry leaves finely chopped – 2 sticks
- Fresh coconut grated – 1/2 cup
- Oil
- Salt to taste
Haven’t tried
Would be nice for Halloween party
serves 10
You might need to buy:
- cherry pie filling or red jam
- white candy coating
- prepared marzipan
You might need to buy:
- /4 L Airlock Fermenter or Fido jar
- Ingredients
- fresh organic turmeric root
- non-chlorinated water there will be leftover brine
- non-iodized sea salt
- Instructions
- Make a 2% brine with water and salt. Set aside to cool.
- Fill the 3-peice airlock with water to the fill line. Insert through the lid; fit lid on the jar and clamp shut.
- Ferment at 18-22ºC for 7 days on the counter away from direct sunlight or with a dark towel wrapped around the jar. Careful not to obstruct the airlock.
- Eat now or transfer to the fridge or cold storage for at least 3 more weeks. The ferment will keep unopened in cold storage for 6-9 months as long as the airlock remains full. Once opened replace the airlock with the plug. Store in the fridge. Grate ferme
- Notes
- Fermentation jars should be 3/4 filled with vegetables for a proper vegetable to brine ratio. Less than this may short the microbes of nutrients they need for fermentation.