19534 homemade preserver that works soak Recipes

plums, chopped and pitted (leave the skins on ), blackberries, crushed (do not puree, crush with potato masher), sugar (add less if desired), dry pectin (sure jell works well too)

milk, plain yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package), flavorings such as jam , honey, dulce de leche, molasses, fresh or dried fruit, garlic, herbs, etc (optional)

preserved lemon, butternut squash, peeled and seeded, and cut into 1/4-inch dice, olive oil, onion, chopped, israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 lb, cinnamon stick, chopped fresh flat-leaf parsley, pine nuts, toasted, golden raisins, ground cinnamon

skinless chicken thighs (large) or 6 chicken breasts (chopped into large cubes), garlic cloves, minced, onions, roughly chopped, chopped tomatoes, fresh or 4 cups canned tomatoes, chickpeas (tinned not dried ), fresh gingerroot, minced, dried apricots, tomato puree, good quality honey, boiling water, chicken stock cube , maggi, saffron strand, crumbled, ras el hanout spice mix, salt, preserved lemon, best quality olive oil, fresh ground black pepper, fresh coriander, chopped to serve

preserved lemons, rinds only (set the flesh aside for another purpose or discard), good black olives, fresh garlic clove, peeled, minced fresh mint leaves, goat cheese, crumbled, fresh baby spinach, washed and dried, extra virgin olive oil, lemon , juice of, toasted pine nuts

bulgur, uncooked, water, english cucumber, chopped, plum tomato, chopped and seeded, fresh flat-leaf parsley, chopped, shallot, finely chopped, kalamata olives, coarsely chopped pitted, chickpeas, rinsed and drained, extra virgin olive oil, fresh lime juice, water, garlic, minced, salt, fresh ground black pepper, sugar, quarters quick preserved limes, finely chopped (ingredients for this below), water, kosher salt, limes, quartered, black peppercorns, cinnamon stick, bay leaf

edamame, garlic, ginger, preserved lemon, parsley, soy sauce, olive oil , extra virgin, kosher salt, ground black pepper

bacon, diced, diced onions, chopped garlic, dried navy white beans , soaked overnight and drained, percent pure cane syrup, light brown sugar, ketchup, yellow mustard, salt and black pepper, chicken stock, bay leaves

soybeans, uncooked, washed and soaked , water changed, every few hours, soybean milk, magnesium chloride

milk , 1%, 2% or whole works great, results are not as good with skim, plain yogurt , or yogurt from your last batch

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

roll of pillsbury cresent roll, fruit , preserve of choice, water

active dry yeast, lukewarm 2% low-fat milk, sugar, flour, salt, egg, beaten, butter, melted and cooled, vegetable oil, for frying, fruit preserves (or pudding, cream filling, etc), cinnamon sugar, sugar, chocolate icing

olive oil, drained capers, garlic, whole preserved lemon, farfalle pasta, sugar snap peas , topped, salmon steaks, skin removed, salt and pepper, dill , leaves picked, extra virgin olive oil

israeli couscous, chicken broth, olive oil, saffron, dried cranberries, shallots, finely chopped, walnuts, chopped, fresh mint, roughly chopped, preserved lemon, diced, baby spinach (optional)

rolled oats, sweetened flaked coconut, egg white, water, preserved lemon, lemon juice, neufchatel cheese, room temperature, light sour cream, sugar, all-purpose flour, eggs, egg yolk

preserved lemon, lightly rinsed, extra virgin olive oil, fresh cilantro, garlic cloves, cumin seed, chicken breasts, bone-in, skin-on, ground pepper , to taste

silken tofu, preserved egg, shelled (thousand year old egg), chopped cilantro leaves, vegetarian oyster sauce, chili oil