Quick & Easy Honey Mustard

Quick & Easy Honey Mustard This fast, easy mustard with rice vinegar and honey has more flavor than any other honey-mustard dressing I have ever tried. —Sharon Rehm, New Blaine, Arkansas TOTAL TIME: Prep/Total Time: 5 min. YIELD: 1 cup. Ingredients 1/2 cup stone-ground mustard 1/4 cup honey 1/4 cup rice vinegar Directions 1.In a small bowl, whisk all ingredients. Refrigerate until serving. Continue reading Quick & Easy Honey Mustard

Homemade Lemon Curd

Homemade Lemon Curd Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making it from scratch. —Mark Hagen, West Allis, Wisconsin TOTAL TIME: Prep: 20 min. + chilling YIELD: 1-2/3 cups. Ingredients 3 large eggs 1 cup sugar 1/2 cup lemon juice (about 2 lemons) 1/4 cup butter, cubed 1 tablespoon grated lemon zest Directions 1.In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon … Continue reading Homemade Lemon Curd

Apple Butter

Apple Butter Ingredients 5-1/2 pounds apples, peeled and finely chopped 4 cups sugar 2 to 3 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt Directions 1.Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. 2. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). 3. Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. … Continue reading Apple Butter

Cherry Jam

 Cherry Jam Ingredients 2-1/2 pounds fresh tart cherries, pitted 1 package (1-3/4 ounces) powdered fruit pectin 1/2 teaspoon butter 4-3/4 cups sugar Directions 1.In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. 2. Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding … Continue reading Cherry Jam

Blue Cheese Salad Dressing

Blue Cheese Salad Dressing The thick, creamy blue cheese dressing does double duty at our house because I often serve it as a veggie dip. —Christy Freeman, Central Point, Oregon Ingredients 2 cups mayonnaise 1 cup sour cream 1/4 cup white wine vinegar 1/4 cup minced fresh parsley 1 garlic clove, crushed 1/2 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 4 ounces crumbled blue cheese Directions 1.Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator. Continue reading Blue Cheese Salad Dressing

Kebabeh gu Samooneh

Kebabeh gu Samooneh Also known as lula kebab or lula kebob Yield: 12 patties 2 1/2 pounds ground beef (a combination of chuck and sirloin, or a mix that is about 80% lean) 1 cup chopped cilantro leaves * 1/2 cup chopped green onions * 2 teaspoons kosher salt (or 1 1/2 teaspoon fine sea salt/table salt), or to taste 1/4 teaspoon black pepper, or to taste Optional dry salsa: 1/4 cup finely chopped parsley 3 tablespoons finely chopped green onions * 1 tablespoon + 1 teaspoon sumac (or 2 tablespoons lemon juice) 1/4 to 1/2 teaspoon fine sea salt … Continue reading Kebabeh gu Samooneh