Beef
VIETNAMESE-STYLE BEEF BAGUETTE
France and Vietnam have an association going back to the nineteenth century, so mixing their cuisines isn’t as odd as it might sound. The ingredients
April 24, 2023
Featured
Canning Whole Green Beans
When tightly packed in jars, these raw-packed beans are a beautiful sight to see. These have consistently been blue ribbon winners. Whole green beans look
April 24, 2023
Beef
SPICY BEEF SALAD
I fell in love with this simple dressing of garlic, chile, fish sauce, sugar, and lime in Vietnam and Cambodia. It’s the perfect blend of
April 24, 2023
Featured
Canning Crowder Peas
Crowder peas, also known as Southern field peas, grow in abundance in North Carolina and are a milder version of blackeyed peas. Because shelling the
April 24, 2023
Pasta
NOODLES WITH CHILES, GINGER, AND LEMONGRASS
The best noodles to use for this dish are those fine ones dried into flattened nests sold in Asian supermarkets. They are packed slightly less
April 24, 2023
Pickles And Preserves
Canning Black Beans
Dried black beans are an inexpensive and filling alternative or addition to meat, especially for Mexican dishes, but they require enough preparation that they are
April 24, 2023
Pickles And Preserves
Canning Black-Eyed Peas
Barbara’s children hated harvesting black-eyed pea pods because the plants always had ants. But the whole family loves the peas, and these jars always took
April 24, 2023
Pickles And Preserves
Canning Crinkle-Cut Carrots
The crinkle cut gives these carrots a fancy appearance, making them very pretty when served for dinner. For competition, pack the jars with carrot slices
April 24, 2023
Pickles And Preserves
Canning Basketweave Carrot Coins
The basketweave placement of the carrots makes a stunning product, thoroughly impressing the judges and deserving of a permanent placement in Mildred’s century-old kitchen. While
April 24, 2023
Pickles And Preserves
Canning Yellow Wax Beans
Yellow wax beans have a pretty pale color and slightly sweet flavor. They can be hard to come by in stores, so the Reese family
April 24, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
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