Recipe Sifter

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

With great joy I have received many favorable comments from readers of other websites on the latest Colombian food recipes that I have submitted. The food of my country is as varied as its landscape and its people so I can share with you many typical delicious recipes. This time I want to share with you a recipe from a region of my country called Valle del Cauca, which combines several ingredients in an extraordinary way, is called Sancocho Valluno and is very easy to prepare. For 8 servings you need:

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Scandinavian raspberry soup blends puréed berries with chablis, orange juice, and lemon for a chilled Nordic fruit soup. Whole raspberries and a sour-cream swirl finish each bowl.

A cold seafood pizza appetizer on a flaky crescent roll crust with sour cream spread, shrimp, crab, broccoli, and colorful bell peppers. The potluck crowd-pleaser that vanishes first.

Shallot soup with watercress simmered in water for a pure, delicate broth with no cream or stock. Just five ingredients for an elegant, naturally vegan French-style soup.

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

No-bake party mix with chocolate candies, pretzel sticks, cheese crackers, and raisins. Five minutes, four ingredients, 8 cups of sweet-salty snacking for any crowd.

Old-fashioned drop cookies with dark molasses, chopped tart apples, and warm spices like cinnamon, cloves, and ginger. Soft, chewy, and they make 60 cookies from one batch.

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.