Easy Recipes

Search This Blog

Contact Us

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

To contact us, send us an email to:

ark00pay@gmail.com

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Pickled Beets

Ingredients: 10 pounds fresh small beets, stems removed 2 cups white sugar 1 tablespoon pickling salt 1 quart white vinegar ¼ cup whole cloves Directions: -Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel. -Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar. -In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. -Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least

Snowball Cookies

Ingredients: 1 cup unsalted butter softened 5 Tbsp granulated sugar 2 teaspoons pure vanilla extract 1/4 teaspoon fine-grain sea salt 2 cups all-purpose flour 2 cups finely chopped walnuts, almonds or pecans 1 1/2 cups confectioners sugar Instructions: -Blend softened butter with powdered sugar. Add vanilla. -Mix in salt, flour and chopped pecans. -Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet. -Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

Beef Liver and Onions

Ingredients: 1⁄4 cup flour 1⁄2 teaspoon salt 1⁄8 teaspoon pepper 1 lb beef liver 1⁄4-1⁄2 cup butter oil, to taste 2 cups thinly sliced onions 1 -2 tablespoon fresh sage, minced 1⁄2 cup beef stock 1⁄4 cup dry white wine 1 tablespoon minced Italian parsley Directions: -Combine flour, salt and pepper in bag. -Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. -Set aside. -Heat skillet with 2-3 tablespoons of butter and a dash of oil. -Saute the onions on medium heat until tender and glossy. -Transfer to side dish and sprinkle with sage, salt and pepper. -Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. -Add liver and sear 5 minutes until brown. -Inside meat should be slightly pink. -Return onions to pan til heated. -Remove liver and onions from pan and plate. -Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce. -Pour over liver and onions, sprinkle with parsley and serve.

Powered by Blogger