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  1. Kitchen Basics
    Had my first load of ripe tomatoes, so today they are cooking on the stove becoming spaghetti sauce:chef2:...I will be freezing it and waiting for the next tomatoes to ripen to make more!...So far I have frozen green beans, peas, peas and carrots mixed, beets, zucchini , blueberries and onions...
  2. Kitchen Basics
    I want to make a large batch of this Gluten-Free Pizza Crust Recipe - Food.com - 44487 and freeze them for later. How do I go about it? Would I fully bake, then freeze them, half bake? just flash freeze the dough?
  3. Pressure cooker
    I don't do minute rice (unless a recipe calls for it specifically) so this :cheergrl:SOUNDS LIKE HEAVEN!!!!:cheergrl: Pressure Cooker Rice
  4. OAMC, Homecanning, Freezing, and Preserving
    I have been thinking about dehydrating for a while now but have never done it... Today i finally bit the bullet to try and and see if it could be done... Anyhow it is done and the celery is now on the dehydrator...I so hope it comes out but if it does.. i have already told dh that watch out...
  5. OAMC, Homecanning, Freezing, and Preserving
    Well, now I have my first batch of apples in the dehydrator. I did things a little bit differently from my earlier attempt with bananas. I bought an inexpensive mandoline and used it to keep the apples slices a uniform thickness. I also dipped the apples in diluted lemon juice, instead of full...
  6. OAMC, Homecanning, Freezing, and Preserving
    Well, I have 3 lbs of bananas in the dehydrator. I tried to keep the chips a uniform thickness, but I was not very successful. I dipped the chips in lemon juice before drying. I did make one mistake: I forgot to refrigerate the lemon juice after I opened it about two weeks ago. I put it...
  7. Kitchen Basics
    this year will be made today....Here in east central IN the weather has been cloudy and cool, around 64 degrees....so today I will make my first pot of chili....it has been sounding so good, so I figured today would be good....I think I will also make a batch of pumpkin chocolate chip...
  8. Frugal Living
    All by scratch and using plums picked off the tree only a few hours ago. it is currently setting in jars as i speak and when it has cooled down i shall see how it turned out - its very tasty. yummy. My first ever attempt at making jam :)
  9. Soapmaking
    I got a soap kit about a year ago, but never opened it. So now I'm looking at it, thinking about Christmas, and I want to try a batch before I count on making it for gifts. This is for milk-based soaps, using goat milk. I will have to go out and buy a few ingredients this week, but hope to...
  10. OAMC, Homecanning, Freezing, and Preserving
    Anyone have instructions for pickling a small batch of jalapeno peppers? (2-3 pints) Thanks! Debbie
  11. OAMC, Homecanning, Freezing, and Preserving
    ~I bought 18lbs of pork loin last night and was about to slice it up and freeze it like I always do when I decided to just cook it all today. I put 6lbs in the crock pot with salsa. That will be for Carnitas(8 servings), Fahitas(8 servings) and Enchiladas(8 servings). The other 12lbs are...
  12. Kitchen Basics
    You need a huge container to mix this one. I used the top to my tupperware cake carrier to mix it all up. http://www.recipezaar.com/205025
  13. Frugal Recipes, Leftovers, Budget Meals
    Well, I made my double batch of chili-ended up almost being triple batch. I cooked some rice as well. I then put rice and chili into containers to freeze for work lunches or too-tired to cook nights. I ended up with 15 big servings!! This weekend I got a deal at the butchers with boneless...
  14. Kitchen Basics
    Of Homemade peanut brittle.... It is so good. Had a big piece. Yummmmmmmmmy:dancing:
  15. Hobbies
    Has anyone made these before? I had a really hard time finding the Citric acid..no stores in my area sells it...Thanks to someone here posting a site I was able to get it... So anyway if you have made them before please post what molds you used ...I used a heart shaped soap mold...I'm thinking...
  16. Kitchen Basics
    Ok, I really can't call it once a month cooking, but I sure had a productive 3 hours this afternoon. I'll give you a tidbit of background. My husband has been 'downsized' from his work and is between jobs, so economy is of utmost importance. I teach and have returned to school about three...
  17. Soups and Stews
    French Onion Soup Makes 4 quarts 5 lbs.onions, unpeeled 1/2 cup butter - (1 stick) 1 1/2 tsp. black pepper 2 Tbs. paprika 1 bay leaf 7 cans beef broth (16-ounce cans) divided (Swanson's) 1 cup dry white wine - optional 3/4 cup flour 2 tsp. salt French baguettes, optional Swiss or...
  18. OAMC, Homecanning, Freezing, and Preserving
    Frying large quantities of ground beef can be time consuming and difficult, so I've started boiling my ground beef (ground turkey doesn't work well with this boiling method, by the way). Boiling ground beef also cuts down on the fat content. Bring a large stock pot of water to a full boil...
  19. Health and beauty
    I made a batch of the best feeling lotion tonite..... I was in the Dollar General near me and I ran into a friend. She had her arms loaded up with baby lotion, vitamin E cream and vaseling. I said what cha' making. She said I make my own lotions. I just mix all this with the hand mixer and it's...
  20. OAMC, Homecanning, Freezing, and Preserving
    I'm so excited... it tastes just like my mom's, which is what I was hoping for! I called her a few days ago and got the recipe. This is the spaghetti sauce I grew up on, and nothing from the store has ever tasted quite right to me. I made enough today to freeze several portions for later use...
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