3 onions chopped
1kg brown sugar
2 tbsp ground ginger
4 tbsp salt
2 oranges roughly chopped
4.5 liters malt vinegar
2 kgs apples roughly chopped
1 tsp cayenne pepper 🌶
2 tbsp cloves
Throw in a pot, boil slowly for 3 hours. Let cool. Strain. Bottle.
I add chillies 🌶🌶🌶
Drying herbs and vegetables is a fantastic way to preserve your garden’s bounty or leftover farmer’s market produce for use year-round. While a food dehydrator can speed up the process, you don’t need special equipment to successfully dry your produce. Many herbs and vegetables can be air-dried or dried in the oven with minimal effort. Here’s how to do it, plus tips to ensure the best results.
Herbs
• Basil
• Oregano
• Thyme
• Rosemary
• Sage
• Mint
• Parsley
• Dill
• Chives
• Marjoram
Vegetables
• Tomatoes (for making sun-dried tomatoes in the oven)
• Peppers (hot or sweet)
• Onions
• Garlic
• Mushrooms
• Kale
• Spinach
• Carrots (grated or sliced thin)
• Zucchini (sliced or shredded)
Air-Drying Method
Air-drying is ideal for herbs and certain vegetables that don’t have a high moisture content. This method works best in a dry, warm, and well-ventilated area.
Steps for Air-Drying Herbs
1. Harvest herbs in the morning after the dew has evaporated but before the heat of the day.
2. Gently shake off any dirt or rinse lightly and pat dry with a towel.
3. Gather small bunches (about five to ten stems) and tie them together with twine or a rubber band.
4. Hang the bunches upside down in a warm, dark, and well-ventilated space, like a pantry or a covered porch.
5. Depending on humidity levels, herbs will dry in 1-2 weeks. They are ready when they crumble easily.
6. Remove the leaves from the stems and store them in airtight containers away from direct sunlight.
Steps for Air-Drying Vegetables
• Thinly slice low-moisture vegetables like peppers and onions.
• Lay them out on a clean, breathable surface like a mesh rack or parchment paper in a dry, warm area.
• Turn them every few days to ensure even drying.
• Once brittle, store them in airtight containers.
Oven-Drying Method
For vegetables and moisture-rich herbs, oven drying is a more reliable option.
Steps for Oven-Drying Herbs & Vegetables
1. Preheat your oven to the lowest setting (typically 150-200°F).
2. Arrange herbs or vegetable slices in a single layer on a baking sheet lined with parchment paper.
3. Leave the oven door slightly open to allow moisture to escape (you can prop it open with a wooden spoon).
4. Check herbs after 1-2 hours; they should crumble easily.
5. Vegetables may take 4-6 hours depending on thickness. Flip them halfway through drying.
6. Once fully dry, cool completely before storing in airtight containers.
Tips for Successful Drying
• Choose the best produce: Only dry fresh, unblemished herbs and vegetables for the best flavor and storage quality.
• Avoid damp conditions: Humidity can slow drying and promote mold.
Ensure a dry environment for air-drying.
• Store properly: Keep dried herbs and vegetables in airtight containers in a cool, dark place to retain freshness.
• Label your jars: Include the drying date to track freshness. Most dried herbs last up to a year, while dried vegetables can last even longer.
• Test for dryness: If a vegetable bends instead of breaking, it needs more drying time.
https://lynchburgliving.com/preserving-garden-goodness/
It is great to use as a natural moisturizer on dry skin, rashes, burns, scars, etc. (this is not medical advice)
Here are the steps: 1. Clean and cut your beef suet into 1 inch cubes. 2. Cook in a crockpot on low (200-250 F) for 12-24 hours. 3. Strain through 2 layers of cheese cloth. 4. Let sit in a bowl to come to room temperature. It will be completely white. 5. Scrape off any impurities on the bottom. 6. Put 4 parts tallow and 1 part oil (avocado or coconut) into a large standing mixer.1/2 cup butter, melted
1 cup sugar
1 t vanilla
2 eggs
1/2 cup unsifted all purpose flower 1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees
Blend butter, suga and vanilla in bowl
Add eggs and beat well with a wooden spoon
Combine flour, cocoa, baking powder, and salt
Gradually blend into egg mixture.
Spread in a greased 9 inch square pan
Bake for 22 minutes
The brownie will be starting to pull away from the edges of the pan.
Let cool before cutting into squares.
2 cups heavy whipping cream
2/3 cup granulated sugar
Finely grated zest of 1 lemon
6 Tablespoons fresh lemon juice
1 cup berries of your choice to garnish
In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Breing to a boil.
Adjust the heat to a gental boil, and cook, stirring ofter, for 5 minutes.
Add the lemon juice and continue to simmer for 5 more minutes, stirring frequently.
Take the pan off the heat and let the cream cool for 5 minutes.
Strain the mixture through a fine mesh strainer into a 4 cup liquid measuring cup or other container for eay pouring.
Pour into for 4 ounce ramekins or glasses.
Refrigerate, uncovered for 2-3 hours or until set
Add the garnish before serving.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
2 lbs chicken breast
16 oz stir fry frozen veggies
2 cloves garlic
1/4 cup soy sauce
1/4 cup honey
1/4 t ground ginger
1/4 t salt
1/4 t pepper
1/4 t crushed red pepper
Add to crockpot and cook low 8 hours or high 4-6 hours
1 lb ground beef
1 medium onion diced
1 t minced garlic
3 belll peppers diced
28 oz can diced tomatoes
8 oz can tomato sauce
salt & pepper to taste
1 t italian seasoning
1 1/4 cups chicken broth
2 cups cooked brown rice
1 cup shredded cheddar cheese
All all but rice and cheese to crockpot
Cook Low 4-6 hours
Add in cooked rice 15-30 min prior to serving
Top with cheese.
Serve
2 lb boneless skinless chicken thighs
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 T olive oil
1/2 onion diced
2 T minced garlic
1/4 t crushed red pepper flakes
salt & pepper to taste
Add chicken to crockpot
Mix all the other ingredients together in a bowl
Add to chicken
Cook low 6-8 hours or high 4-6 hours
Serve with rice and broccoli
2 lb chicken breast
1 taco seasoning packet
1 can Rotel
Place all in crockpot
Cook 5-7 hours on low or 3-5 hours on high
Shred chicken once cooked
Place over tortilla chips or serve in taco shells
Add cheese, sour cream, lettuce, tomatoes, jalapenos, guac
3 lbs chicken wings
1/2 cup buffalo sauce
1/4 cup orange juice
1 t garlic powder
1/8 t black pepper
Place all in crock pot
Cook on low for 3-4 hours
1/2 hour prior to serving preheat oven to 425
Prepare nonstick foil lined baking pan
Add chicken to the pan and bake 20 min
Cook time may vary depending upon variables like altitude, different ovens. The thing to do is the skewer test to check for doneness (middle of cheesecake). Also, you'll start to see small cracks and fissures on the top of the cheesecake as it's nearing doneness.
You can use a deep baking dish to make this cheesecake.You'llust the baking time accordingly to the thickness of the cheesecake.
Sometimes I love to make the crust thicker. If you like that, simply add about another 1/2 to 3/4 cups of graham crackers, 1/4 cup of wheat germ and/or ground nuts and another two tablespoons of melted butter into the mixture.
You can also use other types of packaged cookies in lieu of the graham crackers, vanilla wafers, butter cookies, or anything that's a plain cookie that can be crushed.
This cheesecake keeps well for several days in the refrigerator. Cover tightly with plastic wrap.
Don't think of this cheesecake as just for dessert. As a kid, I would eat it for breakfast!
If you want more of a 'thin' cheesecake, use a 9x13 pan, then you can cut cheesecake squares.
2 (3 ounce) packages instant french vanilla pudding mix
3 cups milk
1 family size package of double stuffed oreos
1 container of cool whip
1 large bottle of hershey syrup
1 1/2 -2 cartons of ice cream (cookies & cream is a favorite) You can use 2 different flavors
Crumble the entire package of cookies in the food processor
Place 1/2 of the cookie crumbs along the bottom of a 9 x 13 dish
Drizzle chocolate syrup all across the cookie crumb
Spread 1/2 container of cool whip over the chocolate syrup
Spread semi melted ice cream over the cool whip
Let set to melt enough to smooth the layer
Spread the other 1/2 of cool whip on top of the ice cream
Add the other 1/2 of the cookie crumbs
Drizzle the other half of the bottle of chocolate syrup on top
Freeze to set up over night
Set out about 30 minutes before serving to make it easier to cut.
Serve and enjoy
