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Shoyu tamago are eggs that have been hard boiled, peeled, and then cooked in heated soy sauce so that the egg white turns brown on the outside and the egg becomes flavored by the soy sauce. They are wonderful as snacks or as an addition to a bento (a traditional Japanese lunch in a box) because they don’t need any additional seasoning
Homemade Mustard 1/3 cup (55g) mustard seeds 1/3 cup (80ml) white wine vinegar 1/3 cup (80ml) dry white wine (or water) 1 tablespoon maple syrup 1 teaspoon ground turmeric 1/2 teaspoon salt big pinch of cayenne 2-4 tablespoons warm water, if necessary optional: 1-3 teaspoons prepared horseradish, to taste
White Christmas Chili This is my favorite white chicken chili recipe...originally found in Southern Living Magazine
The Greenbriar Spaghetti Sauce (DAD's Recipe)***********LOVE THIS!!! I personally made and canned 11 quarts of this last night..I had to triple the recipe in order to get 11 quarts. This recipe makes 4 quarts and 8 pints..so I had to triple it! This recipe is very delicious alone or by adding cooked ground beef or meatballs, or anything else (mushrooms, more onions, etc.)! Delicious!