Sunnyside Lane Hobby Farm

Cooking Archive

Monday

11

January 2016

0

COMMENTS

Canning Sausage Soup Today

Written by , Posted in Cooking, Foods

Sausage and tater soup

Another one of the soup recipes for canning for the cold winter months, but is good anytime of year. This is definitely comfort food. It is a hearty soup that warms you on a cold winter night. Sausage Soup Directions: Brown the sausage links in a frying pan. Cutting the links in half the lengthwise, then cut up in slices. Place the sausage, garlic, Stop light Sweet Bell Peppers, potatoes, onion and chicken broth in a pot. Pour just enough of the Chicken broth in the pot to barely cover the vegetables the meat, reduce the heat to a simmer. Allow to simmer for about 5 minutes to blend the flavors. Spoon all the ingredients from the pot in to Steilized Quart jars.  Bring the remaining liquid to a low boil before pouring it into the sterilized Quart jars with the potatoes and sausage. Wipe the rims of the jars off. Then place the lid and ring on the jars. Finger tighten these. Place the hot jars into a canner that has hot water already in it. This prevents the hot jars from breaking. Pressure can Quarts for 90 minutes on 10 psi. Serve with any of these: Crackers Fried […]

Saturday

29

March 2014

0

COMMENTS

Canning Chicken Stock

Written by , Posted in Cooking, sustainable living, Uncategorized

After purchasing several 10 lbs bags of chicken thigh quarters last week, I have a lot of Chicken Stock. However, I don’t have a lot of room in my freezer. My idea is to can some of the stock to use during the winter months and for other dishes that call for chicken sotck. I have never done pressure canning before so this is a first time for me. I decided to visit grandma lynda on youtube to see how she does hers. Please watch along with me here:

Tuesday

19

November 2013

0

COMMENTS

Preserving the Bounty from Your Hobby Farm

Written by , Posted in Cooking, farming, Food, Foods

Hobby Farms have a bounty that should be preserved. It will depend on what you are farming as to how best to preserve the bounty, which is available. If it is vegetables you are farming, then canning and preserving them cannot only give you food for the winter, they can also be sold at a profit. Freezing, dehydrating and canning are all ways to preserve the bounty of your garden. This is just one avenue for preserving the bounty of your garden. Now if you are dealing with milk or meat, you have different options. Diary can be turned into milk or cheese. Depending on your options that are available, the extra cheese can either be sold or aged for later selling. Preserving milk from milk animals requires the process of refrigeration and pasteurization in order to keep it from going bad. Making ice cream can be an option to freezing milk. Milk can be used in many different recipes as well as being dried to make powdered milk options. Cheese making allows you to age the cheese until it is ready for sale or consumption. Storing it in a dark and cool place will keep it from going bad. […]

Monday

18

November 2013

4

COMMENTS

Recipe for Cat Head Biscuits

Written by , Posted in Cooking, Food, Foods

These biscuits are called the cat head biscuits due to large size that is compared to the size of a cat head. The recipe for cathead biscuits is passed on by from grandmothers, mothers and any person that one knows how to bake biscuits. It does take practice to know exactly how to get these to turn out the way you like them. To bake about six cathead’s biscuits you will need these ingredients:  2 cups of all purposed flour 1/4 teaspoon of salt 1/2 teaspoon of cream tartar 4 teaspoonful of baking powder 2/3 cup of milk or buttermilk. Preheat the oven to 450 degrees Fahrenheit. The dry ingredients are mixed in a large bowl. Then to make the dough come together, you slowly add the milk and then stir until completely wet. Knead the dough about 12 to 14 times on a lightly floured board. Pinch off a piece as large as you can comfortably roll in your hands. Don’t over do this as the biscuits will be tough if you play with the dough t0o much. You just want to basically form it into a round ball of dough. Place each of the biscuits on buttered or […]

Tuesday

12

November 2013

0

COMMENTS

Fried Collard Greens

Written by , Posted in Cooking, Food, Foods

Collard Greens for cash! That sounds like a great idea. The more you eat the more you make for the coming year. Wow! I will be eating a lot of greens even though I don’t believe in this personally. I just love Collards. I grew eating them here in Alabama.   Fried Collard Greens   Collards Bacon Salt Onions, sliced or chopped Bell pepper, Red and Yellow- sliced or chopped Black Pepper Hot Water   First and most importantly, wash the collard greens thoroughly removing grit and critters. Remove the stems from the leaves. Tear or Chop the leaves of the Collard into smaller bite size pieces. Set aside. Fry Bacon crispy in an Iron Skillet on high to medium high. Do not add grease or oils. Bacon supplies the grease you will need.  Remove the bacon from the bacon grease. Add the greens to the skillet with the bacon grease.  Slowly add hot water to barely cover the greens. Hot water will not break the iron skillet like adding cold water to it. Cook on high heat until the water has almost cooked completely away. Then add onions, bell peppers, salt and pepper. Stir until completely mixed together. Cover […]

Tuesday

22

October 2013

0

COMMENTS

Shucking Oysters the Right Way

Written by , Posted in Cooking, Foods

At first, shucking oysters can be difficult. Just as any other skill, practice does in fact make perfect. As you move through some oysters, you will get better with every tasty oyster you open and remove. What You Need: Short knife or thin-edged instrument (or butter knife) Rag or kitchen towel (or oven mitt) Bowl of ice for shucked oysters Trash receptacle for shells and other debris When you pick up an oyster, you will notice that there are two sides. One side is flatter than the other side. You will use the rag, oven mitt, or towel to grasp the more cup-like side. The shells can be sharp, so be cautious. Opening the Shells Look at the hinge of the oyster. You can see parts of the hinge that are sealed better than the rest. Take your knife and insert the thin edge into the hinge close to the seal section. (Some individuals will place the oyster on a flat surface and hold it in place while inserting the thin edge of the instrument.) Once the tip of the knife or other instrument is wedged in between the shells, you will then begin to shimmy the instrument from the […]

Sunday

26

August 2012

0

COMMENTS

Strawberry Facts And Uses

Written by , Posted in Cooking, Foods

Strawberries make a great addition to any hobby farm. There are a number of uses for strawberry crops that make not only delicious but versatile dishes as well. Strawberry uses include topping desserts, eating raw, recipe ingredients for soups, deserts and smoothies as well as making them into jams, jellies or preserves. Using strawberries as an ingredient in various deserts, soups and smoothies or as a base for recipes means that this one crop which does not require a lot of room to grow can give a dozen options for personal use and entertainment purposes. Uses For Strawberry Crops Uses for strawberry crops include twists to favorites such as strawberry shortcake or making a making a sparkling strawberry punch that can be altered to be alcohol free for children and those that do not drink or add alcohol for an adult drink. A strawberry punch is easy and requires very few ingredients. A bunt pan or Jell-O mold can be used to create a ring of ice in order to keep the punch cold. The only ingredients required to make the punch are strawberries that have been divided and hulled, mint leaves, ginger ale and optional champagne that have been […]

Sunday

26

August 2012

0

COMMENTS

Fixing Common Canning Problems

Written by , Posted in Cooking, sustainable living

Canning is not a complicated process, but there are times when problems can arise if there is a step is overlooked, chemistry of ingredients is upset or for any other reason. Fixing common canning problems is not difficult. Jelly Not Gelling Up There are times that the jelly simply will not gel. These can be contributed to not having the correct ratio of sugar to pectin. This will result in the jelly being runny. A number of factors contribute to canning problems such as not using lemon juice if called for in the recipe, less than the required amount of sugar was used or the fruit was to right. The fruit should be picked at just the right time to make sure the level of pectin has not dropped to low. A small batch that did not gel correctly can be used in place of traditional syrup. When it is a large batch you may decide to redo the entire process to get it to gel the way that is desired. The length of time required to set will vary for jams and jellies, wait until it has completely cooled to ensure that it is not going to set before […]

Thursday

19

April 2012

0

COMMENTS

what are green wines infographic wine.com
Presented By Wine.com Purveyors of fine green Wines">Wines Going Greenwhat are green wines infographic wine.com
Presented By Wine.com Purveyors of fine green Wines

Written by , Posted in Cooking, Foods, green, Green Living

When the heads of various nations met to discuss on how they were going green, wine makers were also included in their discussions. Through long contemplations, they came up with their slogan, “Wines going green”. While one might think they simply made a slogan, wine makers also came up with real-world strategies to implement and follow. These practices were put into place to ensure they were actually supporting their slogan. As the slogan goes, they are committed to developing and implementing bio-dynamic practices that will produce organic and Eco-friendly wines. This idea to go green and produce natural and organic wines originated from wines which contain no sulphates. According to industry reports this new phenomena has started because vineyard owners decided to make a greater commitment to environmental stewardship, economic profitability and social and economic equity. Through these three goals, wine makers are committed to providing healthy and productive vineyards the keep producing wine products for current and future generations. Wine makers have also committed themselves to make sure that they use minimal amounts of synthetic pesticides in natural wines and zero pesticides in organic wines. In light of this new natural and organic wine movement, one should be cautious […]

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Presented By Wine.com Purveyors of fine green Wines">READ MORE

Saturday

28

January 2012

0

COMMENTS

Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker Review

Written by , Posted in Cooking

There’s a 13 hour timer, multiple settings for different bread menus; and then there’s that heater set right on the lid, which gives even and uniform baking.  The menu includes perfect cooking settings for different breads, including wheat bread, sourdough starter, quick bake loaves, jam pastries. The breadmaker successfully bakes doughs for any bread including gluten free, and even has three home-made settings. The Features The Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker has the following features: Heater on the breadmaker’s lid browns crust perfectly Bakes traditional rectangular 2-pound loaf of any recipe bread Dual blades for thorough mixing and kneading of dough Fast baking cycle completes loaf in 2 hours Includes measuring cup and spoon The Reviews “I HAVE THREE OF THESE MACHINES . THEY NEVER DISSAPPOINT ME THE ELEMENT ON THE LID IS GREAT LOVE IT FOR EXTRA BROWNING OF THE LOAVES.” -J. L. Neill “FLORAL GAL” The Zojirushi BB-PAC20 Home Bakery Breadmaker has achieved a superlative 4.2 star rating (out of 5), with positive, not to say glowing, recommendations from numerous satisfied customers.  They praise its excellent tasting bread, right out of the box and one adds that he greatly enjoyed the Honey White loaf the Breadmaker produced, […]

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