Filled with Sunshine & Gluten Free!
If you’re into lemon meringue pie, chances are you will just LOVE these recipes for traditional Homemade Lemon Curd and Microwave Lemon Curd. If you’re not a fan of lemons, you will still probably LOVE some zesty Microwave Lime Curd.… Read the rest
This recipe has been our families’ favorite whole-grain waffle mix recipe for decades!
This recipe originally stems from the Holy Bible:
Ezekiel symbolically illustrates the siege and famine that will befall Jerusalem.
Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.… Read the rest
Just recently, I ran out of a primary ingredient ingredients for Asian Cooking, my Homemade Sweet Ginger recipe, and it’s also a staple that I use in several of my own FAVORITE RECIPES (note the end of post).
Anyway, it’s truly delicious and fairly easy to make, except for Spring Time is when I’ve always made any batches for the year, in the past, because I read that’s when ginger produces the most tender roots.… Read the rest
This is so terrific!
I just found out there’s no longer any need to crush the garlic first to peel it!
Watch the following AMUSING VIDEO below, which reveals the…
“Ultimate Garlic Peeling Trick!”
Don’t know when I might need that much peeled garlic at once!
… Read the rest
I love TOMATOES picked fresh from the GARDEN…
Then when they come on, WOW… THEY COME ON! So you’ve got to come up with IDEAS for all these TOMATOES!
Have you heard
ZUCCHINI NOODLES ARE
“IN STYLE” THESE DAYS!
Related Recipe: Venetian Marinara Sauce
Well, I wanted to share my “ZOODLE EXPLOITS”, but as luck has it, neither the good neighbor I that trade produce with or I had any READY today.… Read the rest
I’ve cooked, tested and developed my own recipes for over twenty years.
So-called Experts: Some cookbook authors make this claim (not) to use distilled water in dough – otherwise – the dough becomes too “slack”.
How can this be true?
… Read the rest