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Safe Pickling and Preserving Tip by Hobby Horseman
There is a new way to find out if a preserve recipe on the internet has been proven safe. You enter the recipe in a search engine like google as follows: pickles:.edu. So, the recipe name, followed by a a colon, a dot and the word edu. Only proven scientific research will be listed in your search results. The wide mouth mason jars we use to ferment pickles fit a regular mouth mason jar lid and screwtop ring inside, pushing the pickles down in the liquid, and prevent mold from forming… simple, inexpensive, works everytime. See our recipe under California Farm No Mold Preservation for Wide Mouth Mason Jars. Published by Hobby Horseman on December 30, 2023 06:34 I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
California Farm Cabbage & Egg Coleslaw Recipe by Hobby Horseman
Cooking Instructions 15 minutes 1 Remove 8 outer leaves of Napa cabbage, wash, cut in strips, put in hot wok and sautee one minute in a tablespoon of lemon grass oil. Put in salad bowl. 2 Wash winter carrot, strip in thin strips with potato peeler, chop strips in slivers, add. 3 Cut segments of one blood orange in raisin size pieces, add. 4 Add coconut cream, mayonaise, slivered shallot, mix, boiled eggs on top, sprinkle juice of one lime over with ground green pepper. Serve with extra halves of lime to bring to personal taste. Enjoy 1 Remove 8 outer leaves of Napa cabbage, wash, cut in strips, put in hot wok and sautee one minute in a tablespoon of lemon grass oil. Put in salad bowl. 1 Remove 8 outer leaves of Napa cabbage, wash, cut in strips, put in hot wok and sautee one minute in a tablespoon of lemon grass oil. Put in salad bowl. 2 Wash winter carrot, strip in thin strips with potato peeler, chop strips in slivers, add. 2 Wash winter carrot, strip in thin strips with potato peeler, chop strips in slivers, add. 3 Cut segments of one blood orange in raisin size pieces, add. 3 Cut segments of one blood orange in raisin size pieces, add. 4 Add coconut cream, mayonaise, slivered shallot, mix, boiled eggs on top, sprinkle juice of one lime over with ground green pepper. Serve with extra halves of lime to bring to personal taste. Enjoy 4 Add coconut cream, mayonaise, slivered shallot, mix, boiled eggs on top, sprinkle juice of one lime over with ground green pepper. Serve with extra halves of lime to bring to personal taste. Enjoy More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls St. Louis "inspired" pork steaks, BBQ sauce, and potatoes California Farm Thin Butter Cookies Fry chicken in air fryer Unstuffed Pepper Soup Baked Chicken St. Louis "inspired" pork steaks, BBQ sauce, and potatoes California Farm Thin Butter Cookies Fry chicken in air fryer Unstuffed Pepper Soup Baked Chicken Cheap & Easy Cube Steak With Tomato Gravy Idli curry Methi Paneer Bhurji Tamater palak chutney Kulchay Liquid Breakfast Chicken vegetable Sandwich Fry chicken in air fryer Bhuna Gajar Gosht 🥕 Paak (urad ki daal ka halwa, atha) Cheap & Easy Cube Steak With Tomato Gravy Idli curry Methi Paneer Bhurji Tamater palak chutney Kulchay Liquid Breakfast Chicken vegetable Sandwich Fry chicken in air fryer Bhuna Gajar Gosht 🥕 Paak (urad ki daal ka halwa, atha)
California Farm Instant Cole Slaw Recipe by Hobby Horseman
Cooking Instructions Ten minutes 1 Shred cabbagetrunk and core in food processor or mandoline slicer. Next, Shred carrot in food processor. Last, Shred cabbage outer leaves in food processor. 2 Heat Tbs olive oil, add 1/2 cup vinegar, 2 Tbs sugar, 1/2 tsp each pepper, mustard powder, seasalt, bring to a boil, stir well, pour over vegetables. Mix well. Drain liquid, reboil again, pour over cole slaw again. Serve cold. enjoy. 1 Shred cabbagetrunk and core in food processor or mandoline slicer. Next, Shred carrot in food processor. Last, Shred cabbage outer leaves in food processor. 1 Shred cabbagetrunk and core in food processor or mandoline slicer. Next, Shred carrot in food processor. Last, Shred cabbage outer leaves in food processor. 2 Heat Tbs olive oil, add 1/2 cup vinegar, 2 Tbs sugar, 1/2 tsp each pepper, mustard powder, seasalt, bring to a boil, stir well, pour over vegetables. Mix well. Drain liquid, reboil again, pour over cole slaw again. Serve cold. enjoy. 2 Heat Tbs olive oil, add 1/2 cup vinegar, 2 Tbs sugar, 1/2 tsp each pepper, mustard powder, seasalt, bring to a boil, stir well, pour over vegetables. Mix well. Drain liquid, reboil again, pour over cole slaw again. Serve cold. enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Classic Apple Pie Sautéed Crunchy Green Beans, Caramelize Mushroom, Ground Beef with Hoisin sauce Puff Pastry Sugar Cookies (Leaf-shaped Simple Pies) Turkey and sausage meatballs Black bean chili Classic Apple Pie Sautéed Crunchy Green Beans, Caramelize Mushroom, Ground Beef with Hoisin sauce Puff Pastry Sugar Cookies (Leaf-shaped Simple Pies) Turkey and sausage meatballs Black bean chili Lunch Platter Moroccan carrot salad🥕 Decoction (kehwa) Veg lunch thali Whole wheat oats burger bun Black bean chili Seafood Fresh Milk Steam With Curry Paste McDonald's Style Fillet O Fish Burger with a Tangy Tartar Sauce Veg Cheese Mayonnaise Sandwich Drumstick leaves chutney powder with coconut oil Lunch Platter Moroccan carrot salad🥕 Decoction (kehwa) Veg lunch thali Whole wheat oats burger bun Black bean chili Seafood Fresh Milk Steam With Curry Paste McDonald's Style Fillet O Fish Burger with a Tangy Tartar Sauce Veg Cheese Mayonnaise Sandwich Drumstick leaves chutney powder with coconut oil
Mike's Ez Cilantro Lime Cole Slaw Recipe by MMOBRIEN
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval! With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once! P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes! Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
Tangy Cole Slaw Recipe by SherryRandall: The Leftover Chronicles
Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on February 17, 2019 21:05 Benton, Kentucky I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time. Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me. I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya! Comments
Long Beans Sambal Recipe by Pinkblanket's Kitchen
Cooking Instructions 1 Clean & cut long beans. Next, for sambal, add shallots, dried anchovies & chillies to the mortar. Use the pestle to crush and mix until you have a rough texture mixture of sambal. 2 Heat 3-4 tbsp of oil in a wok. Add the above sambal to hot oil. Sauté until aromatic and ingredients are slightly golden. 3 Add the beans. Cook over medium low heat for 3-5 minutes until beans are wilted. Add 1/4 cup of water to continue cooking the beans. Add seasonings- dark soy sauce, oyster sauce & sugar. Continue to cook until beans are soft and liquid is almost completely gone. Taste and adjust seasonings accordingly. Serve immediately over rice. 1 Clean & cut long beans. Next, for sambal, add shallots, dried anchovies & chillies to the mortar. Use the pestle to crush and mix until you have a rough texture mixture of sambal. 1 Clean & cut long beans. Next, for sambal, add shallots, dried anchovies & chillies to the mortar. Use the pestle to crush and mix until you have a rough texture mixture of sambal. 2 Heat 3-4 tbsp of oil in a wok. Add the above sambal to hot oil. Sauté until aromatic and ingredients are slightly golden. 2 Heat 3-4 tbsp of oil in a wok. Add the above sambal to hot oil. Sauté until aromatic and ingredients are slightly golden. 3 Add the beans. Cook over medium low heat for 3-5 minutes until beans are wilted. Add 1/4 cup of water to continue cooking the beans. Add seasonings- dark soy sauce, oyster sauce & sugar. Continue to cook until beans are soft and liquid is almost completely gone. Taste and adjust seasonings accordingly. Serve immediately over rice. 3 Add the beans. Cook over medium low heat for 3-5 minutes until beans are wilted. Add 1/4 cup of water to continue cooking the beans. Add seasonings- dark soy sauce, oyster sauce & sugar. Continue to cook until beans are soft and liquid is almost completely gone. Taste and adjust seasonings accordingly. Serve immediately over rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Refreshing Lemonade California Farm Hot and Sour Silken Egg Tofu Soup Garlic Butter Oysters California Farm Quick Pickled Curtido Cole Slaw California Farm Silken Egg Tofu Cordon Blue Refreshing Lemonade California Farm Hot and Sour Silken Egg Tofu Soup Garlic Butter Oysters California Farm Quick Pickled Curtido Cole Slaw California Farm Silken Egg Tofu Cordon Blue Refreshing Lemonade Nni Oka Garlic Butter Oysters Clove Cardamom Tea Schezwan Fried Rice Gurasa Arbi masala Carrot Roti Arbi Tuk Rooh Afza Ice Cream Refreshing Lemonade Nni Oka Garlic Butter Oysters Clove Cardamom Tea Schezwan Fried Rice Gurasa Arbi masala Carrot Roti Arbi Tuk Rooh Afza Ice Cream
Fried Tofu Soup Recipe by The Girl Who Loves 🍜Noodles😋With🍳Eggs✨
Cooking Instructions 1 Make the tofu earlier: cut the square tofu into 4 triangles, fry until golden brown. Let cool, store in fridge. 2 Soak the dry rice vermicelli in hot water. Cover until it's softened. Drain, put in bowls. Season with light soy sauce. Set aside. 3 Boil the water, add sauteed garlic, chicken powder, salt and pepper. 4 Add tofu and meatballs. Boil for a minute or two. Add the chopped greens and scallions. 5 Serve hot over rice vermicelli or steamed rice. 1 Make the tofu earlier: cut the square tofu into 4 triangles, fry until golden brown. Let cool, store in fridge. 1 Make the tofu earlier: cut the square tofu into 4 triangles, fry until golden brown. Let cool, store in fridge. 2 Soak the dry rice vermicelli in hot water. Cover until it's softened. Drain, put in bowls. Season with light soy sauce. Set aside. 2 Soak the dry rice vermicelli in hot water. Cover until it's softened. Drain, put in bowls. Season with light soy sauce. Set aside. 3 Boil the water, add sauteed garlic, chicken powder, salt and pepper. 3 Boil the water, add sauteed garlic, chicken powder, salt and pepper. 4 Add tofu and meatballs. Boil for a minute or two. Add the chopped greens and scallions. 4 Add tofu and meatballs. Boil for a minute or two. Add the chopped greens and scallions. 5 Serve hot over rice vermicelli or steamed rice. 5 Serve hot over rice vermicelli or steamed rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French Cruller Donuts (American) Goulash Hot Cheetos Air Fried Pickles Blue Cheeseball Braised Pork Belly French Cruller Donuts (American) Goulash Hot Cheetos Air Fried Pickles Blue Cheeseball Braised Pork Belly Herbal tea (chai) Egg Pakora Tomato Basil Soup Watermelon smoothie Super crispy potato chips Chesse chocolate sandwitch O brown mocktail Fresh fruits mocktail Sloe gin Quick veggie tray Herbal tea (chai) Egg Pakora Tomato Basil Soup Watermelon smoothie Super crispy potato chips Chesse chocolate sandwitch O brown mocktail Fresh fruits mocktail Sloe gin Quick veggie tray
Babugosha/Indian Pear Salad Recipe by Suruchi (Dr. Ruchi Sharma)
Kosambari (a South Indian traditional salad) ♥ Kosambari (a South Indian traditional salad) ♥ #nofire Kosambari is a typical South Indian Salad made from pulses (split legumes) which is called Moong Lentil. In Marathi, all salads are collectively called koshmbir. This salad is eaten as snacks but usually as a part of a full course meal. Kosambari is distributed during festivals and on special occasions. It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami. During Varamahalakshmi and Gowri festivals, women invite each other and exchange Kosambari along with turmeric and vermilion to celebrate divinity in the feminine. Kosambari' contains a number of veggies that are high in fiber content, so they can stimulate the production of healthy digestive juices. Kosambari is known to be one of the best natural remedies for constipation, as the fiber content in it can flush out the accumulated waste from the intestines. The pulses present in ‘Kosambari' are rich in protein content, which enable better muscle growth. south Indians, eat this salad as it is or with hot steamed rice. however, I recommend you to try this for having in morning breakfast or evening snacks. Furthermore, this salad is so attractive, that you can pack to your kid's lunch box as well. Let's prepare it. Bengali Spice 💚
Quick Chatpata Aloo Capsicum (In Pressure Cooker) Recipe by Suruchi (Dr. Ruchi Sharma)
Cooking Instructions 8-10 minutes 1 First heat the oil in a pressure cooker. Add cumin seeds and hing, as it crackles add chopped onion. Saute till it's light brown. 2 Add aloo and tomato, a little bit turmeric powder and salt and a little bit water. Pressure cook on medium flame till 2 whistles or on low flame till 1 whistle. 3 Now open the lid and add chopped capsicum and all the remaining powdered spices. Stir. 4 Again add a little bit water and pressure cook for 1-2 whistles on low flame till it becomes softened. 5 It's ready. Garnish with coriander leaves and finely chopped onion. Serve with roti/paratha/poori. 1 First heat the oil in a pressure cooker. Add cumin seeds and hing, as it crackles add chopped onion. Saute till it's light brown. 1 First heat the oil in a pressure cooker. Add cumin seeds and hing, as it crackles add chopped onion. Saute till it's light brown. 2 Add aloo and tomato, a little bit turmeric powder and salt and a little bit water. Pressure cook on medium flame till 2 whistles or on low flame till 1 whistle. 2 Add aloo and tomato, a little bit turmeric powder and salt and a little bit water. Pressure cook on medium flame till 2 whistles or on low flame till 1 whistle. 3 Now open the lid and add chopped capsicum and all the remaining powdered spices. Stir. 3 Now open the lid and add chopped capsicum and all the remaining powdered spices. Stir. 4 Again add a little bit water and pressure cook for 1-2 whistles on low flame till it becomes softened. 4 Again add a little bit water and pressure cook for 1-2 whistles on low flame till it becomes softened. 5 It's ready. Garnish with coriander leaves and finely chopped onion. Serve with roti/paratha/poori. 5 It's ready. Garnish with coriander leaves and finely chopped onion. Serve with roti/paratha/poori. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Refreshing Lemonade California Farm Hot and Sour Silken Egg Tofu Soup Garlic Butter Oysters California Farm Quick Pickled Curtido Cole Slaw Long Beans Sambal Refreshing Lemonade California Farm Hot and Sour Silken Egg Tofu Soup Garlic Butter Oysters California Farm Quick Pickled Curtido Cole Slaw Long Beans Sambal Tips to safe time for cooking California Farm Hot and Sour Silken Egg Tofu Soup Babugosha/Indian Pear Salad Taro root mor kuzhambu Water chestnut katli Kochu Papri Chaat ‘Kabayaki’ Sauce ‘Kabayaki’ Eel Rice Bowl Garlic Butter corn Spaghetti Moong sprouts mini uttapam Tips to safe time for cooking California Farm Hot and Sour Silken Egg Tofu Soup Babugosha/Indian Pear Salad Taro root mor kuzhambu Water chestnut katli Kochu Papri Chaat ‘Kabayaki’ Sauce ‘Kabayaki’ Eel Rice Bowl Garlic Butter corn Spaghetti Moong sprouts mini uttapam
Roasted Beefdog Over Sauteed Spicy Rice Cake And Pasta 牛肠炒辣年糕米粉 Recipe by Eat Whole 2 Thrive
Cooking Instructions 1 Cook pasta according to the package instruction. 2 In a separate pot, make dashi broth by adding anchovies and Kombu sheet into 4 cups of water. 3 Sauté onion, garlic, Ginger in 2 Tsp of olive oil. Add bell peppers and rice cake. Pour 2 cups of dashi broth. Bring it to a rolling boil and simmer. 4 Once the sauce start to thicken. Add chilli paste, paprika power. Stir to mix well and keep reducing the sauce. Add Korean squash one minute before done. 5 Roast beef hotdogs in a pan until golden brown. 6 Right before plating, stir in cooked brown rice spaghetti and green onions. 1 Cook pasta according to the package instruction. 1 Cook pasta according to the package instruction. 2 In a separate pot, make dashi broth by adding anchovies and Kombu sheet into 4 cups of water. 2 In a separate pot, make dashi broth by adding anchovies and Kombu sheet into 4 cups of water. 3 Sauté onion, garlic, Ginger in 2 Tsp of olive oil. Add bell peppers and rice cake. Pour 2 cups of dashi broth. Bring it to a rolling boil and simmer. 3 Sauté onion, garlic, Ginger in 2 Tsp of olive oil. Add bell peppers and rice cake. Pour 2 cups of dashi broth. Bring it to a rolling boil and simmer. 4 Once the sauce start to thicken. Add chilli paste, paprika power. Stir to mix well and keep reducing the sauce. Add Korean squash one minute before done. 4 Once the sauce start to thicken. Add chilli paste, paprika power. Stir to mix well and keep reducing the sauce. Add Korean squash one minute before done. 5 Roast beef hotdogs in a pan until golden brown. 5 Roast beef hotdogs in a pan until golden brown. 6 Right before plating, stir in cooked brown rice spaghetti and green onions. 6 Right before plating, stir in cooked brown rice spaghetti and green onions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baby Bok Choy Stir Fry with Oyster Sauce Mushroom Onion Sauce Chicken and broccoli stuffed shells Steak Rub Star Berry Cream Puff Baby Bok Choy Stir Fry with Oyster Sauce Mushroom Onion Sauce Chicken and broccoli stuffed shells Steak Rub Star Berry Cream Puff Creamy Chicken & Corn Soup With Noodles Whosayna’s Falooda Pudding Chicken and broccoli stuffed shells Fu Ling(poria) rice cake茯苓糕 Mango Vanilla milk pudding Mushroom Onion Sauce Simple grilled Steak Grilled Corn and Bacon Ham and Squash Dates stuffed mini gulabjamun in shirkhurma Creamy Chicken & Corn Soup With Noodles Whosayna’s Falooda Pudding Chicken and broccoli stuffed shells Fu Ling(poria) rice cake茯苓糕 Mango Vanilla milk pudding Mushroom Onion Sauce Simple grilled Steak Grilled Corn and Bacon Ham and Squash Dates stuffed mini gulabjamun in shirkhurma