any MSG free recipes and substitutes for bouillon used to make my own, as the homemade recipes all contain flavored granules or bouillon which contain MSG
Does anyone have a recipe for marshmallows?
My MIL made the only thing I actually liked using the old fashioned citron fruit mix – a very soft cookie. Not a bar, just a regular cookie. Not particularly spicy, and more sponge cake like than a normal cookie.
For some reason, the citron tasted good in this particular cookie. Other than in this cookie, it always tastes, well, shall we just say less than appealing?
Not certain if I ever had the recipe, but if so, it is hiding somewhere. It’s little late for holiday baking, or at least to be asking, but does anyone have a cookie recipe that sounds anything like this?
When I was a kid, my aunt used to can crab apples that I loved. Never thought to ask her for the recipe when she was alive, but a friend has a crab apple tree so loaded with crab apples, that some of the branches are touching the ground. When she told me that I thought of those delicious crab apples I used to inhale years ago.
The canning liquid, as I remember, was a deep pinkish color, spicy and sweet, and the apples had split skins and had a dark brown color through and through. I would love to try and duplicate them, but don’t know where to start. Canning is not my forte.
Lost older recipe for quick coffeecake made with canned apricot halves using one cake pan. Remember it as very easy and you place the apricot halves evenly on the surface of the batter. As it cooks they sink slightly. No topping on itbut cake is moist and poundcake-like. Might have used juice from the apricot halves in the batter?
I am searching for a lost recipe that was included with a Citizen’s Utility bill over 30 years ago, in California.
It was unique because it was topped with shredded cheese instead of corn bread, and corn meal was stirred into the filling. It was made in an electric skillet and was the BEST Tamale Pie I’ve ever eaten. I’m not sure how to adjust the liquid in the filling to off set the corn meal.
Many years ago I made a wonderful cheesecake, but have lost the recipe. The filling on many other recipes is as good, but the crust and topping is what made this cheesecake special.
Anyone have a cheesecake recipe with a crust that is almost shortbread? The bottom is blind baked, then cooled. The side of the pan is then added with more crust dough, then the filling. The topping is a sour cream mixture and is added for the last 20 or 30 (?) minutes of baking. The sour cream mixture probably had an egg and sugar added to it. It added just a nice little extra something to the cake.
Every few years I look for the recipe, but have not found it so far.
Anyone besides me remember a recipe from the Campbell’s Soup can (I’m pretty sure it was on the potato soup can, since that was a primary ingredient in this chowder) for “Beef and Tomato Chowder”? At least, in my memory that’s what it was called. Mama made it using leftover roast beef for Sunday “supper” during the winter. To the best of my recollection, it started with 2 cans of potato soup, and 2 cups of chopped up leftover cooked beef… I am sure it had canned tomatoes but they must have been drained before cutting them up because it retained much of the “white chowder” appearance, and I think it had green bell pepper and maybe onion??? It was devine – we would absolutely lick the pan it was made in, even if my brother (very aptly) called it “dog barf chowder”…
Anyone got something like this in your vault???
Thanks in advance!
Bobbie in Cut-N-Shoot, TX
I started making batter bread, so I could get up at o’dark thirty and write/bake. The batter bread appealed to me as there was no kneading. I cannot imagine the mess I’d make at 4 a.m. trying to knead bread. Also, I could premeasure the dry/wet ingredients (yeast, salt sugar = 1 bowl, flour = 2nd bowl, oil premeasured in a 3rd. This meant I have to measure nothing, knead nothing, just remember the right order to mix the ingredients. (I can read at 4 am, not much else!) But the bread collapses in the oven too easily with any drafts, is hard to tell when it’s done, etc. Sooooooo, I’m looking for another recipe I can “premake” and NOT knead. Got any???
I just read your story on this soup and would love to make it for my family on those chilly fall and winter days. I’ve been looking for a good veggie soup recipe and yours looks so yummy!
Read Dede’s post on pork jerky and a local store had pork loin on sale relatively cheap. But I had my heart set on making Canadian bacon with it. I don’t have a smoker and will be baking it in the oven instead of smoking it but am getting confused with all the different recipes and “pink salt” vs. “tender cure”, whether to add herbs and one recipe with jalapena peppers, what?
Does anyone have a simple, oh-so-simple, recipe for a good, slow baked Canadian bacon?
Dede and Kelly B– at the Retreat this year you did some jerky. I can’t find the recipe on Farm Bell Recipes. Could you post it again? Thanks!
I’ve recently roasted some red peppers for the Ball Canning Roasted Red Pepper Spread recipe. However there is all that “juice” that is at the bottom of my bowl that I think I should be doing something with. Here is my question… what can I do with the great smelling “juice” left over from the roasted red peppers? Does one can it or mix it with something? What does one serve it with? Any suggestions welcome. It is sitting in the fridge in a plastic container… and I don’t wish to leave it there. Thank you. Sheila
Two recipes have been posted, but I can only find one. I would like to find the second posting.
My husband and I love the chicken sausage made by Isernio’s. It’s just slightly spicy. Does anyone have a recipe for making your own chicken sausage?
We love the taste of the canned zucchini in Italian tomato sauce that Del Monte sells. The stores have been steadily increasing the price til it is out of my budget range. I have tried several recipes, but haven’t found the right tomato sauce flavor. Has any one tackled this one yet and succeeded? Thanks!
Looking for a recipe for a thick beef stew, one w/ lots of flavor and a thick gravy, that I can put up w/ my pressure cooker for this fall and winter, thanks ladies, I appreciate your help.
I am looking for main dish recipes that include quinoa. I searched for quinoa and only found a total of 3 recipes containing it. I have never had it but I know that it is a great alternative to rice and meat. Thanks!
I am looking for a black bing cherry molded salad recipe my mother used to make in the 60’s and 70’s. It could be used as a dessert or a compliment salad, and most people made it around Thanksgiving/Christmas. She passed away some years ago and I have most of her recipes, but neglected to get this one. She was from Beckley, WV. I would really appreciate any help.
I raise a lot of grapes and in the fall make a lot of grape juice. I would like to make something different from the old standard grape jelly.
I have made one with rosemary, it is more of an adult taste. I would like to make something along these lines. Any help from you great folks out there would be appreciated.
Looking for recipes using steel cut oats (which I bought because they were on sale!). Can I use them in cookies etc instead of the rolled oats?
I have a good friend who told me she hates traditional sourkraut but she makes her own now and I tried it and I liked it too. However, in making the kraut, mine was dry because the only way I had to press the stuff was whacking it with a meat tenderizer. I like the 2 quarts of kraut that I made, and would love to do it again, but I do NOT want to spend an hour whacking cabbage again!
I had this “crazy” idea, that is to use a cheese press. I don’t have one, but Yvonne Young Tarr has plans for a cheap one in her cheese making book, and I have that, somewhere. (Want to lose 1 book? Put it in the house of an writer, editor, or collector or bookseller [I’ve been all of those.]}
Anyone ever done this? Have any comments yea or nay? Think I’m nutz? (whatever).
I was sent to your site by my cousin and noticed a mention of 500 great recipes with under 600 calories. I did not capture it at the moment as I was looking at the tortilla recipe. Do you have a link you would be willing to send me. I am brand new today! Love this site. Anxious to try some of the recipes. My neighbors are being so successful with weight loss but I do not like the recipes they are using from a well known TV cook. They use too many prepared items along with other ingredients. I like to cook from scratch so I know what is in the dish. Also, I do not like to use too much salt. THANK YOU!!
Just read Miss Nellie’s post on condensed tomato soup to can. Can’t wait to try it when I have eight pounds of tomatoes. But… I’m craving tomato soup today. When I worked in a local restaurant, the cook made tomato soup from tomato juice and cream. Does anyone have a technique for substituting tomato puree and whole milk?
Or should I just get brave and wing it? I’m worried about ratios and curdling mostly.