Molly53's

443out of443

Reviews

Turkish Red Lentil Soup

Posted by justcallmetoni  

VERY easy and very delicious! I didn't have vegetable broth, so used chicken stock for the liquid. — Molly53 Nov 16, 2009

Recipe #140836

select

Plaza III Steak Soup - Copycat

Posted by Mysterygirl  

What a primo way to use up leftover steak! We added a handful of barley and some mushrooms we needed to use up. We'll be making this one again. — Molly53 Oct 10, 2009

Recipe #60811

select

Sweet 'N' Sour Sauced Pork

Posted by Julesong  

Delicious. A great way to use up leftover roast pork! We doubled up on the sauce as recommended by Bekah and the pineapple chunks because we like them. — Molly53 Oct 6, 2009

Recipe #7410

select

Portabella Pizzas

Posted by karen in tbay  

This made an easy, delicious lunch! I used feta cheese and some Italian seasoning. Thanks for posting. — Molly53 Sep 30, 2009

Recipe #83181

select

East Side New York Half-Sour Pickles

Posted by Oolala  

These pickles are fermented and cured for several weeks, much like sauerkraut. During curing, colors and flavors change and acidity increases. Wash cucumbers thoroughly. Be sure to remove and discard a 1/16-inch slice from the blossom end... — Molly53 Sep 15, 2009

Recipe #255145

select

Zucchini Relish

Posted by katie in the UP  

1. Wash canning jars (half-pint or pint size) in hot water with detergent and rinse well by hand, or wash in a dishwasher. Pre-sterilize the clean jars by submerging them 10 minutes in boiling water. The easiest way is to stand the empty jars... — Molly53 Sep 2, 2009

Recipe #117146

select

Canned Meat, Canning Turkey Thighs Yummy!

Posted by WJKing  

Please see this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=279269 for an illustrated guide to canning meat. — Molly53 Sep 1, 2009

Recipe #44111

select

Grammie Bea's Crispy Bread and Butter Pickles

Posted by Linda's Busy Kitchen  

For optimum safety, the filled jars (both pints and quarts) should be boiling water bathed for ten minutes at elevations 0 to 1000 feet, 15 minutes at elevations 1001-6000 feet and 20 minutes at higher elevations. After processing and cooling,... — Molly53 Aug 5, 2009

Recipe #219328

select

Dill Pickles by the Jar

Posted by Jenny Sanders  

This recipe uses a fermentation type of pickling, as opposed to fresh-pack or quick process pickles (i.e., whole cucumber dills, crosscut cucumber slices, bread-and-butter pickles), which are made by the addition of an acid such as vinegar and not... — Molly53 Aug 3, 2009

Recipe #101082

select

Chocolate Chip Muffins

Posted by Charishma Ramchandani  

Metric Conversion: 225 g flour 70 g light-brown sugar, packed 75 g cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 150-160 ml cup milk [try 150 ml first] 115 g butter, melted and cooled 2 eggs, lightly beaten 1 teaspoon vanilla — Molly53 Jul 27, 2009

Recipe #9326

select

Kittencal's Italian Melt-In-Your-Mouth Meatballs

(2 people found this helpful) Posted by KITTENCAL  

These were delicious and got a thumbs up from an extra-picky little girl! I've always browned meatballs in the past, but these worked just fine without that step. The absolute key is to leave them undisturbed to simmer in the sauce. This recipe... — Molly53 Jul 14, 2009

Recipe #69173

select

Wonderful Salsa

Posted by Jazze22  

If you BWB can this salsa, these are the current directions for salsa making from the NCHFP: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with... — Molly53 Jul 10, 2009

Recipe #9272

select

Delicious Tomato Salsa (Recipe for Canning)

Posted by WJKing  

Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Processing directions from the NCHFP: Peel and... — Molly53 Jul 10, 2009

Recipe #132469

select

Sunshine Dill Pickles

Posted by Debber  

Notes: Follow recipe exactly. Don't taste your pickles until they are evenly colored or evenly translucent throughout. Check pickle jar daily. If scum forms on the brine surface, it is yeast growth and needs to be removed to avoid spoilage. — Molly53 Jul 7, 2009

Recipe #241141

select

Teriyaki Marinade

Posted by Aroostook  

Quite salty (but that's probably due to my soy sauce), but quite delicious. And easy...let's not forget the easy part. I marinated about 3 pounds of chicken thighs overnight. Yum. — Molly53 Jul 1, 2009

Recipe #19284

select

Roast Corn on the Cob

Posted by 4-H Mom  

Such a neat, no-fuss-no-muss way to cook corn! No steam in the house on a hot day...hooray! — Molly53 Jul 1, 2009

Recipe #282011

select

Watermelon Rind Pickles (Crisp Version)

Posted by Cindy Lynn  

To prepare and can according to County Extension guidelines: Pare rind and all pink edges from the watermelon. Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing the salt with 3 quarts cold water. Add ice... — Molly53 Jun 20, 2009

Recipe #39918

select

Cotton Candy Cosmo

Posted by Laura Charlonne  

Pink cotton candies is really pink spun sugar (cotton candy), often available at dollar stores or convenience stores. For an instructional video on how to assemble this drink: http://www.youtube.com/watch?v=nWtMFmfpj2I — Molly53 Jun 19, 2009

Recipe #375535

select

Zucchini Pineapple

Posted by foxjen  

This should be processed using modern canning methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. Similar recipes call for this to be processed in a boiling... — Molly53 Jun 8, 2009

Recipe #9531

select

Crock Pot Persian Lamb Stew

(2 people found this helpful) Posted by Bergy  

Very easily made and got the stamp of approval from our son-in-law. I think the key is to use very lean lamb. We'd make it again! — Molly53 Apr 28, 2009

Recipe #21016

select