Ingrediënten
<NOBR>ShylyQ</NOBR> (Oorspronkelijk bericht) Verzonden: 21-9-2004 23:46 1 1/2 cup flour 1 tbs. baking powder 1 tsp. salt 2 eggs 1 cup milk for crispier batter you can substitute milk for water.
Ga als volgt te werk
Cucumbers Dill Vinegar Sugar Coarse Salt Garlic Clove (optional but better with) Jars
<NOBR>ShylyQ</NOBR> (Oorspronkelijk bericht) Verzonden: 14-9-2004 4:35 Foxy's Dills Ingredients Cucumbers Dill Vinegar Sugar Coarse Salt Garlic Clove (optional but better with) Jars Procedure Sterilize jars. Scrub cucumbers. Place a good portion of dill in bottom of jar. Place cucs in jar & more dill on top. Add a garlic clove. Add: 1/2 cup vinegar 2 TBS sugar 1 1/4 TBS coarse salt Fill jars with boiling water. Seal jars & put in hot canner bath for 15 min. till cucs change colour. (Qts. 15 min. pints 10 min.) Note: This recipe is for quart sealers and if you use pints, just cut the recipe in half for each jar. If you cut a garlic clove, use a plastic knife. It won't affect the garlic, but a metal knife will make it turn grey. You can do one jar at a time or as many jars as you can fill. There is no brine to mix & boil or waste. If you have more jars than your canner will handle, do not add the boiling water to them until you are ready to remove the first batch from the hot bath. I have been making dills like this forever, never liked the other recipes! Another variation is to slice the cucumbers (across, not lenthwise) & fill the jars (pints) using the same procedure with ingredients cut in half. I call them dill chips when done this way.
Ingredients
Procedure
Sterilize jars. Scrub cucumbers. Place a good portion of dill in bottom of jar. Place cucs in jar & more dill on top. Add a garlic clove. Add: 1/2 cup vinegar 2 TBS sugar 1 1/4 TBS coarse salt Fill jars with boiling water. Seal jars & put in hot canner bath for 15 min. till cucs change colour. (Qts. 15 min. pints 10 min.) Note: This recipe is for quart sealers and if you use pints, just cut the recipe in half for each jar. If you cut a garlic clove, use a plastic knife. It won't affect the garlic, but a metal knife will make it turn grey. You can do one jar at a time or as many jars as you can fill. There is no brine to mix & boil or waste. If you have more jars than your canner will handle, do not add the boiling water to them until you are ready to remove the first batch from the hot bath. I have been making dills like this forever, never liked the other recipes! Another variation is to slice the cucumbers (across, not lenthwise) & fill the jars (pints) using the same procedure with ingredients cut in half. I call them dill chips when done this way.
Scrub cucumbers. Place a good portion of dill in bottom of jar. Place cucs in jar & more dill on top. Add a garlic clove. Add: 1/2 cup vinegar 2 TBS sugar 1 1/4 TBS coarse salt Fill jars with boiling water. Seal jars & put in hot canner bath for 15 min. till cucs change colour. (Qts. 15 min. pints 10 min.) Note: This recipe is for quart sealers and if you use pints, just cut the recipe in half for each jar. If you cut a garlic clove, use a plastic knife. It won't affect the garlic, but a metal knife will make it turn grey. You can do one jar at a time or as many jars as you can fill. There is no brine to mix & boil or waste. If you have more jars than your canner will handle, do not add the boiling water to them until you are ready to remove the first batch from the hot bath. I have been making dills like this forever, never liked the other recipes! Another variation is to slice the cucumbers (across, not lenthwise) & fill the jars (pints) using the same procedure with ingredients cut in half. I call them dill chips when done this way.
ShylyQ (Oorspronkelijk bericht) Verzonden: 7-11-2004 17:17 INGREDIENTS: 3 cups brown sugar 1 cup evaporated milk 1 tablespoon light corn syrup 1 teaspoon vanilla 1 cup chopped nuts, optional 3 tablespoons butter PREPARATION: In a medium saucepan (2 to 3-quart size), combine brown sugar with evaporated milk and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers 234° to 238°. Remove from heat and add vanilla and butter; do not stir. (something missing here? i had a lot of codes .... didn't notice it on the page itself - i go back to check) Sponsored Links Taste of Pure IndulgenceHand whipped copper kettle fudge and fine chocolate gift packagesDlectables.net Sweets and ChocolatesOn line shopping for sweets, fudge and fine handmade chocolateswww.barleysugar.com Sweets DirectSweets, Chocolate, Lollipops, Candy New Wholesale Page, Low Shipping!www.sweets-direct.co.uk Let cool for about 25 minutes, then beat with a wooden spoon until the fudge just begins to thicken. Add chopped nuts and beat for a few more minutes, until it begins to lose its gloss but is not too thick. Pour or spread in a greased pie plate or 8-inch square pan. Score when set and cut into squares when firm. To test for soft ball stage:Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water. ohoh, this item is too long to fit so i move the links to the bottom, let's hope it will go More Fudge and Homemade Candy Recipes
INGREDIENTS:
PREPARATION:
Remove from heat and add vanilla and butter; do not stir.
(something missing here? i had a lot of codes .... didn't notice it on the page itself - i go back to check)
Sponsored Links
Taste of Pure IndulgenceHand whipped copper kettle fudge and fine chocolate gift packagesDlectables.net
Sweets and ChocolatesOn line shopping for sweets, fudge and fine handmade chocolateswww.barleysugar.com
Sweets DirectSweets, Chocolate, Lollipops, Candy New Wholesale Page, Low Shipping!www.sweets-direct.co.uk
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<NOBR>ShylyQ</NOBR> (Oorspronkelijk bericht) Verzonden: 14-9-2004 5:05 Honey-Mustard Chicken Meatballs 1 pound fresh ground chicken 500 g 1 egg, lightly beaten 1 3/4 cup crushed crackers 175 mL 1/2 cup shredded mozzarella cheese 125 mL 1/4 cup chopped onion 50 mL 1/2 teaspoon ground ginger 2 mL 6 tablespoon Dijon mustard, divided 90 mL 1 1/4 cups unsweetened pineapple juice 310 mL 1/4 cup chopped green pepper 60 mL 2 tablespoons honey 30 mL 1 tablespoon corn starch 15 mL 1/4 teaspoon onion powder 1 mL In a bowl, combine chicken, egg, cracker crumbs, cheese, onion, ginger and 3 tablesppons mustard; Form into 30 balls - approximately 1 inch each; Place in a greased 13 inch x 9 inch x 2 in baking dish; Bake, uncovered, at 350o for 20-25 minutes or until juices run clear; In a saucepan, combine pineapple juice, green pepper, honey, cornstarch, and onion powder; Bring to a boil, stirring constantly; Cook and stir 2 minutes more and reduce heat; Stir in remaining mustard until smooth; Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes; Serve remaining sauce as a dip for meatballs. Yield: 2 1/2 dozen.
Honey-Mustard Chicken Meatballs
Yield: 2 1/2 dozen.
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