Makes 8-12 servings. Recipe is by Teresa B. Day. 1 fresh jalapeno 1 fresh chili pepper 2 garlic cloves ½ cup olive oil 1 quarter lemon 2 sprigs fresh rosemary 2 sprigs fresh dill 1. Seed the peppers ...
This tangy vanilla-infused chevre spread topped with tart-sweet cranberry sauce makes a welcome addition to any holiday cheese spread. Avoid 'destination constipation,' eat high-fat cheese and do this ...
This time of year, the summer produce is still plentiful, and fall produce is arriving in stores and appearing in your garden. You might be a little tired of tomatoes, so try this week’s recipe for a ...
According to Lucero (UrbanCheesecraft.com), every home cook has a “One-hour Cheese” kitchen. Lucero demystifies the ancient art of making fresh cheese, revealing simple, age-old methods for 16 basic ...
Yields 4 to 6 servings. Recipe is by Teresa Day. 8 ounce brie ¼ cup pecan halves or pieces 1 cup blackberries, reserve a few for garnish 2 tablespoons honey ½ teaspoon fresh rosemary, minced 1. Heat ...
1. Seed the peppers then slice them in strips, julienne style. 2. Slice the garlic cloves into slivers. 3. Pour the olive oil into a jar with a tight lid. 4. Add the peppers, garlic, lemon, sprigs of ...
2. Slice the garlic cloves into slivers. 3. Pour the olive oil into a jar with a tight lid. 4. Add the peppers, garlic, lemon, sprigs of rosemary and dill to the oil. 5. Season with salt and pepper. 6 ...
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