Home Canned Better Than Bush’s Baked Beans Ingredients: 4 pounds navy beans, rinsed and sorted 2 quarts tomato juice 1 quart tomato sauce 1 cup chopped onion 2 cups brown sugar (not packed) 1/2 cup molasses 2 tbsp apple cider vinegar 1 tsp allspice 2 tsp ground mustard 1 tsp salt 2 tsp black pepper … Read more
Creamy Broccoli & Cheese Chicken in the Air Fryer Ingredients: 2 chicken breasts 1/2 cup broccoli, finely chopped 1/2 cup shredded cheddar cheese 1/4 cup cream cheese, softened 1/4 teaspoon garlic powder Salt and pepper to taste Olive oil spray Instructions: Read more on next page
Ever wondered how restaurants make their beef dishes so tender and flavorful? This recipe, inspired by a trick I learned from a chef, will show you how to create a mouth-watering beef dish that rivals your favorite restaurant. Featuring juicy rib-eye steak strips in a rich and creamy gravy, this dish is perfect for a … Read more
A handy do-it-yourself guide to building your own original needle threader! Our grandmothers knew one more than the devil! They had to make virtues out of necessity, so they had far fewer amenities than today. As we are used to having needle threaders that can be bought in haberdashery, we have somewhat lost the ability … Read more
Introduction Welcome to our culinary blog! Today, we’re diving into a traditional comfort food that’s rich in flavor and steeped in history: Pig Feet. Also known as trotters, pig feet are beloved in various cuisines around the world for their gelatinous texture and deep, savory taste. This recipe will guide you through the steps to … Read more
Recipe 1 1lb ribeye steak 1/2 stick unsalted butter 1 tsp chili flakes 1 stalk rosemary 1 stalk thyme 3 minced garlic cloves 2 eggs 1 tbsp cooking oil Instructions: Read more on next page
Polish Sausage Sauerkraut and Potatoes This recipe provides for a meal that is complete in one dish. The flavors meld together and create its own tasty blend. Ingredients: 2 (14 ounce) cans sauerkraut, undrained (or 1 (2 pound) bag)5 or 6 potatoes, peeled and cut into large chunks 1 cup water 1 pound Polish sausage, … Read more
The diaphragm is a cut of meat sourced from the abdomen of animals, particularly beef and horse. Though it’s known among professional grillers and butchers, it remains relatively unfamiliar to many home cooks. This underappreciated cut is excellent for grilling, can be enjoyed as a sliced steak, or even cooked as a roll in tomato … Read more
Print this recipe Banana Bread in a Mason Jar is a delightful twist on the classic banana bread recipe. This portable and adorable version of the beloved bread offers a convenient way to enjoy the comforting flavors of bananas, spices, and moist bread. The origins of banana bread can be traced back to the Great … Read more
Is peeling hard-boiled eggs becoming a hassle? You’re not alone! While hard-boiled eggs are a healthy and versatile food, cracking open their shells can be frustrating. If you’ve ever dealt with a jumbled mass of cracked shells, prepare to be delighted by French celebrity chef Jacques Pépin’s secret weapon that will change your cooking forever. … Read more
