Download 500 Treasured Country Recipes: Mouthwatering, Time-Honored, by Martha Storey PDF

By Martha Storey

In this scrumptious assortment, Martha Storey stocks her family's and friends' time-tested country-cooking recipes. those uncomplicated, vintage dishes will speedy become your personal family's favorites! From apple pancakes and blackberry gingerbread waffles to chowders, sticky buns, puddings, pies, cookies, cole slaw, pot roast, fried chook, barbecued ribs, filled squash, grilled corn, chutneys, roast red meat, and casseroles of each description, you'll hand those heirloom recipes right down to your kids and grandchildren. Martha additionally teaches you the basic talents of the rustic kitchen -- making cheese, yogurt, and butter; curing meats and making sausage; placing up jams, pickles, and tomato sauce; brewing beer; making cider and maple syrup; pulling taffy; making liqueurs; baking bread; making ice cream; and lots more and plenty more.

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Additional resources for 500 Treasured Country Recipes: Mouthwatering, Time-Honored, Tried-and-True, Handed-Down, Soul-Satisfying Dishes

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Finish by adding the garlic and sautéing an additional 1 to 2 minutes. Add the tamari and matcha green tea and toss well. Serve hot and garnish with black sesame seeds. TIP: Tamari is a wheat-free alternative to soy sauce. 56 Honey, Sriracha, and Matcha-Glazed Salmon MAKES 2 (3-OUNCE) SERVINGS 2 (3-ounce) salmon filets 2 tablespoons raw honey 1 teaspoon Sriracha hot sauce 1 teaspoon matcha green tea powder 1/2 teaspoon sea salt Preheat the oven to 400°F. Remove the filets from refrigerator and let the fish come to room temperature.

Serve immediately, or chill to add to a salad of grains or greens. TIP: Don’t have avocado oil on hand? You can use extra virgin olive oil or melted coconut oil, too. 55 Cauliflower and Snap Pea Stir-Fry MAKES 4 (3/4-CUP) SERVINGS 1/2 teaspoon sesame oil 1 teaspoon coconut oil 1/8 teaspoon chile pepper flakes 2 teaspoons fresh ginger, peeled and minced 4 cups small cauliflower florets (1 small cauliflower head) 1/2 cup onion, cut in half and thinly sliced 1-1/2 cups snap peas, cut diagonally into 1/2-inch wide pieces 2 large garlic cloves, minced 1 tablespoon tamari or soy sauce 1-1/2 teaspoon matcha green tea powder black sesame seeds, for garnish (optional) Heat a large sauté pan on medium heat and add the sesame oil and the coconut oil to melt.

Be careful not to make the balls too tight. Carefully place a few balls at a time into the pan of hot oil, making sure they don’t stick to the bottom and they are not overcrowded (adding too many will lower the temperature of your oil and they will not brown). Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels. Season with sea salt as soon as they come out of the oil and onto the platter.

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