Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour, sugar, and salt with the oil and a little water until a soft dough form. BEFORE YOU BEGIN ** Use a fresh, high-quality extra […]
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1. In a large bowl, combine cabbage, carrots, onions and garlic. Divide mixture evenly among clean pint canning jars. 2. In a medium nonreactive saucepan, combine vinegar, brown sugar, celery seeds and salt. Bring to boiling, stirring to dissolve sugar. Pour hot mixture over vegetables in jars. Let stand for 30 minutes. 3. Cover and […]
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Limoncello (lee-mon-CHAY-low) is a lemon-flavored liqueur from Italy's Amalfi coast. It's often savored after a meal. Store it in the freezer, and serve over ice. If you have trouble finding it, substitute an orange-flavored liqueur such as Grand Marnier. This recipe earned our Test Kitchens' highest rating.
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Simple and Easy way to stay hydrated ! Bring 1 quart of water to a boil (32 oz). Remove from heating pour over Tea bags Add 3 quarts of cold water, stir and chill Optional: Add Fruit or fresh herb of choice For serving: Pour over ice and enjoy! TRS Ranch Retreats keeps fresh brewed […]
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This makes at least 6-8 pot pies. You can freeze the filling if you don’t want to bake it all off at once. I have always made this filling the day ahead. The flavors meld together and develop. But I’m sure it will be just fine if you make it and serve the same day. […]
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