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Smooth, decadent, seductive and always impressive.
A glaze of ginger ale, cranberry and orange juices sweeten this Rosh Hashanah potato casserole, which can be assembled a day or two before. I prefer the addition of dried apricots and raisins but dried prunes are traditional. Canned mandarin orange segments or cubed canned pineapple would also be a nice change. Although Tzimmes is typically served at Rosh Hashanah, it is welcome at almost any Jewish festive meal.
Cue the hammock; find a perfect China teacup and a copy of Walden Pond or Frost. This is soothing, mellow stuff.
A smoked ham hock makes it delicious
You may use this seasoning mix for Southern style chicken, regular chicken, turkey or veal schnitzel, or fish.
You can also add a touch of cinnamon, a tad of vanilla, or orange slices or toss in a cinnamon stick in a single serving. Choose a good strong tea, such as English Breakfast or hearty Assam to make this. Tea leave brewed tea would be would be best but tea bags are convenient. Don't forget to use filtered or pure spring water for the best taste in this country-time exlixir.
This will take the chill out of the air. A wonderful hostess potable to serve throughout the fall into winter – but perfect for Thanksgiving. You could also add a touch of vanilla extract to this, or even a few bags of green tea or chamomile. There is also Lynch's Cranberry Apple Tea which makes a great base. I serve this in glass mugs with slices of Red Delicious apple on top or even a slice of clementine.
Think all hot sauce is the same? Think again.
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So many people enjoy this simple salad. It is easy, keeps well and is refreshing in summer, at a bbq supper, or as a side with a meal. It doubles and triples well for a crowd.