Green Tomato Chutney 2 (from jp)Green Tomato Chutney (from jp)
Here's a green tomato chutney recipe from Preserving by Oded Schwartz. He doesn't follow the latest food safety guidel…Read More
Kimchi de ProvenceKimchi de Provence
1 head Chinese (Nappa) Cabbage--you can use European cabbage but it's just not the same
4 tbsp Kosher salt--PLEASE use Kosher!
1 t…Read More
Green-Tomato Jam (Tomates Vertes)Green-Tomato Jam (Tomates Vertes)
The original source for this recipe is La Cuisine Occitane, by Huguette Castignac, 1973.
Makes about 2-1/2 pints.
…Read More
Pickled LemonsPickled Lemons
These usually take 2-4 weeks to make.
It works best with the tiny (walnut-size), thin-skinned lemons that you can find around here bu…Read More
*Most of the list members who posted recipes are not available for any questions. *Some have left the list. Some have died. *There are no photos and there may not ever be any. *This is not a recipe "book" geared to those who cannot cook without someone holding their hand. *The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat. *The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.
Categories
Blog Archive
How The Recipes are Arranged
The recipes are divided into as many categories as possible.
Nibbles: appetizers, dips, salsas, beverages. Yeast Bread: includes sourdough, "natural" yeast breads. Quick Bread: includes waffles, scones, waffles, crackers, etc. Soups: includes stews and sandwiches. Eggs~Beans:includes chili, cheese. Pasta~Grains:includes rice, hummus, couscous, etc. Salads:include dressings, savory (dinner) salads, etc. Cakes:include frosting, icing, cheesecakes. Preserving:canning, fermented and other methods of processing foods. Sauce: gravy, condiments, seasonings, etc.
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