140 lid Recipes

wide-mouth quart jars, lids & rings, fresh dill, heads & several inches of stems shaken free of bugs, cucumber, washed , scrubbed, garlic clove (or more ), water, white vinegar, pickling salt

half-pint canning jars with lids and rings, granny smith apples - peeled, cored, and chopped, water, butter, brown sugar, white sugar, powdered fruit pectin, clear butter flavoring (such as wilton)

pumpkin, eggs, vegetable oil, sugar, vanilla, cinnamon, nutmeg, flour, baking powder, baking soda, salt, chocolate chips, margarine (stick butter works great), marshmallow cream (use the stuff in the white tub with red lid), sugar, salt , dissolved in, water, vanilla, sugar

fiddleheads, cleaned, lemons, water, wine vinegar, sugar, kosher salt, wild ginger (optional), whole black pepper, coriander seeds, whole allspice, shallots, sliced 1/8 inch thick, lids and screwcaps, sterilized

fresh black mission figs, stemmed and halved, white sugar, water, lime juice, ground cinnamon, ground ginger, ground white pepper, lid

distilled white vinegar, white sugar, water, ground cinnamon, salt, beets, peeled and sliced, canning jars with lids and rings

white potatoes, peeled, sliced thinly, extra lean ground beef, thyme, dried, oregano, dried, garlic cloves, minced, salt , pepper to taste, onion, finely diced, green bell pepper, finely diced, tomato paste (1/2 can), low-fat yogurt, strained to obtain sour cream consistency, cheddar cheese, shredded

in serving to start the process, wash , rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. i recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes., put two tbsp of liquid vegetable oil in the utensil. do not use saturated fat , such as butter or bacon fat, because this fat will become rancid during storage. use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids., preheat the oven to 500 degrees f for 30 minutes. line a large baking pan or cookie sheet with aluminum foil and place the utensils on the sheet, with the pot upside down and the lid right side up, to prevent the oil building up in the concave areas., bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours., oven and wipe with a paper towel. this completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet., everytime you use your cast iron skillet , it will become more seasoned. its a work in progress. be patient, the look will come with time., taking care of your cast iron will make it last forever ..

most every barbecue joint and shack makes some variation of barbecued beans. they all taste a little different--a pitmaster s prerogative--but share a similarly spicy, sweet, and smoky flavor. we wanted to develop a simple recipe that could be prepared alongside smoking ribs or pork shoulder. here s what we discovered, test kitchen discoveries, cook the beans on the stovetop until soft , then transfer them to a disposable aluminum pan, wrap them tight, and nestle the pan into the bottom of the grill next to the coals (place it right in the drip pan, if using). poke holes in the pan s lid so the grill s smoke can permeate the pan and flavor the beans., used dried pinto beans ; canned beans will turn mushy and fall apart long before the sauce s flavors have blended. soak the beans in water overnight to guarantee even cooking., flavor the beans with bacon and barbecue sauce for an extra-smoky flavor. stir a little fresh barbecue sauce into the beans just before serving to sharpen the sauce s flavor., beans on the grill, our bbq beans finish cooking on the grill , where they pick up smoke and pork flavors. here s how to let the flavors in and keep the grease out., when the beans are tender and the sauce is slightly thickened, transfer the beans to a 13 by 9-inch disposable aluminum pan. wrap tightly in foil and poke several holes in the foil so that the juices from the ribs can flavor the beans., when you re ready to add more coals, nestle the beans in the pan already on the bottom of the grill. replace the cooking grate, making sure to position the ribs directly above the beans.

canning jars with lids and rings, firm-but-ripe nectarines, sugar, lemon juice, freshly squeezed, candied ginger, minced, fresh ginger, finely grated, ground ginger

onions - sliced into chunks, meat (i used shoulder which i cut up myself for more $$ savings) - pieces should be about 2 inch sized cubes., garlic, chopped, carrots + 2 extra for adding 20 minutes before serving - all chopped into 1+ inch sizes, celery stalks + greens, sliced thin + 1 or 2 stalks extra for adding 20 minutes to stew before serving, frozen peas, all purpose flour, salt and fresh cracked pepper, bay leaves, nutmeg, crushed red pepper, thyme, more of fresh rosemary, minced, more of red wine/port/burgundy - or balsamic vinegar, water, olive oil + 1 tbsp butter, freshly minced parsley, better than bouillon beef flavored paste (optional), red bliss potatoes cut into quarters (optional), heavy skillet , large stock pot with lid or slow cooker

cream cheese, imperial cheese (red container with black lid), sour cream, onion, finely chopped, celery, finely chopped, pecans, chopped (optional)

venison roast, cut into 1 inch cubes, clean jars, for canning with lids (pint or quart)

dozen hard boiled eggs, peeled, onion, sliced, garlic, cut in half, bay leaf, mixed picking spice, red pepper flakes, pickling salt, white vinegar, lid

lemons, orange, water, baking soda, grapefruit, jelly jars, with lids and screw bands, powdered fruit pectin, sugar

ground beef, cooked bacon, chopped, shredded cheddar, canola or olive oil, hamburger bun , optional, mold (lid to a peanut butter jar or other round container recommended), sheet plastic wrap

pickling cucumbers, sterilized wide mouth jars, lids, and rings, water, apple cider vinegar, pickling salt, grape leaves (2 per jar), fresh garlic cloves, peeled (2-3 per jar), fresh jalapeno peppers (4-5 per jar, use more or less to adjust spiciness), alum (1/8 tsp per jar), heads dill weed (1 head per jar)