Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.
Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.
Make your own cajun style vinegar by using this simple recipe.
Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.
This recipe tastes exactly like the original Kentucky Fried Chicken coleslaw but without the slightly bitter preservative aftertaste. It's easy to make with a food processor and it's very economical.
Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.
The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.
Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.
"Chicken breast cubes simmered in a sweet and spicy lime-soy glaze are served with cilantro couscous in this quick and easy supper."
Polish-style fried meatballs or hamburgers literally called ground cutlets (pol. kotlety mielone). My latest rendition contains white radish, sesame seeds, and cilantro leaves. It is far away from home, but I think it's healthy to travel from time to time. My cutlets are served with potatoes, yoghurt, dill, and Bayou Carlin coleslaw. The salad recipe is taken from RecipeLand. Quick and easy dinner to prepare.
Stir-fried fresh vegetables and tofu are served with quina that is packed with fibre and protein. And it is so quick and easy to make, within less than 15 minutes, a delicious and refreshing meal appears.
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