I cook as much from scratch as possible. Fresh is best.
Sorry...I messed up the link for the reference. Here it is:
I made & canned a bunch of salsa this summer, and every time we open a jar, I am thrilled with the results. I used
">this as a reference:
I used the recipe on page 8. The one caution that seemed to appear everywhere was that the acid level was critical in canning salsa, which means that not every salsa recipe can be canned safely.
But this is canned in just a hot-water bath, which doesn't require expensive equipment - just a big pot and a rack that will fit in the bottom of the pan to elevate the jars some.
I also found that a pair of canning tongs and a wide-mouth funnel were inexpensive but made the job much, much easier.
Mom used to make pudding cakes from mixes. The cake mix went in the bottom of the pan, then you sprinkled it with a powder and poured hot water over, and in the oven, the layers magically switched places so you had a gooey layer of hot pudding underneath the cake. Haven't had one in ages...don't know if the mixes are still made. But my birthday's coming up...maybe I'll start searching for a real recipe.
This is one of my pet peeves. I am VERY allergic to avocado. I get violently ill with the smallest, teeniest, tiniest amount. Because it's an uncommon allergy, but a common dislike, I always worry that waitstaff and chefs will think I'm lying about my allergy, thanks to all the those before me who stretch the truth about their dislike.
pesto or lemon basil. OK, really anything with lots of basil.
Tyler Florence! He seems so laid back, and I've loved every recipe of his that I've tried.
The first time I tried French Silk Pie. A friend brought his sister's recipe and insisted I make it. I did and have done very Thanksgiving since. And my 14 year old son has even made it a time or two because he can't wait until Thanksgiving.
Corn on the Cob on the Grill
Worcestershire sauce always adds an earthy note to the food.
Strawberries fresh from the garden...soon...soon!
Caros...the restaurant I miss the most from Fort Worth. The tostadas make the most excellent nachos. A plate of bean & cheese nachos with a couple of their margaritas...doesn't get much better!
And they're not new...they've been there for years & years...just down from TCU on Bluebonnet Circle.
Go to Cousin's on Bryant Irvin in SW Fort Worth - Cityview area. Everything they have is good, but the ribs are great! And the fried okra.
A very well made (creamy) caramel flan.
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