1,623 preser recipes

Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste. Fell free to substitute cajun seasoning for the creole. It's all about personal preference. Enjoy!!

I prefer to use panko crumbs for this. I serve the cutlets with both lemon wedges and my homemade pesto.

Although quite good with using cottage cheese, I prefer to make the rolls with part-skim ricotta. They are delicious!

This very rich cake from the West Indies is ideal for those who prefer not to ice their Christmas cakes.

Classic American hamburger patties seasoned with Worcestershire, onion and pepper, then broiled or grilled to your preferred doneness. Mix-in variations included.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Classic slow-cooked apple butter with cinnamon, cloves, and nutmeg simmered for 4 hours in the oven or crockpot for thick, spreadable preserve.

Nice cookies! I followed the recipe except only cooked them for 11 minutes (I prefer a softer cookie), and they were wonderful.

The REAL Key Lime pie. At least according to some folks. It's the one I personally prefer. (I'm a sucker for Graham cracker crust.)

Sweet gherkin pickles made the old-fashioned way with a four-day brine and gradual sugar buildup. Crisp, spiced cucumber pickles preserved with cinnamon, allspice, mustard, and clove for the pantry shelf.

Traditional English scones bake tender, flaky rounds with raisins and a tall layered rise. Served warm with berry preserves and clotted cream for a proper afternoon tea.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Blueberry or huckleberry jam uses liquid pectin and lemon for a quick-set traditional preserve. Two-minute hard boil delivers glossy deep-purple jam by the half-dozen jars.

Sri Lankan sweet mango chutney cooks sliced mangoes with sugar, vinegar, mustard seeds, cardamom, and sultanas into a sticky, spiced preserve. Pairs with curries, grilled meats, and cheese boards.

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.

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.