fashioned

A chocolate-infused twist on the most classic of cocktails.

Chocolate Old Fashioned

Angostura bitters

brandied cherries

orange juice

whiskey (preferably rye)

ice cubes

orange twist

I don&#x27;t even like whiskey

I don&#x27;t even like whiskey and I love this drink! The chocolate sweetness cuts the booziness just enough to make this extremely sip-able.

An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

Butterscotch Crunch Cookies

butter, softened

shortening

brown sugar, packed

eggs

vanilla extract

flour

baking soda

cream of tartar

salt

10-oz bag English toffee bits

pecans*

A great base to any pasta sauce, soup or stew; Canned Stewed Tomatoes is an inventive way to jazz up baked chicken or broiled seafood. Each jar is packed with tomatoes, onions, celery, and green bell pepper, making meal prep fast and easy!

Canned Stewed Tomatoes

tomatoes,

sugar

paprika

chili powder

basil

black pepper

Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water.  Place clean jars on a baking sheet and place in oven preheated to 200 degrees.  Set screw bands aside.  Next, boil a kettle of water and pour into a clean glass bowl.  Carefully submerge the sealing discs in the bowl of hot water.  Set aside.

To peel the tomatoes, start by bringing a small pot of water to a full boil.  Next, just slightly score the bottom of each tomato making an X with your knife.  Don&#x27;t cut too deep - the point is to just slice the skin.  Next, place a bowl of ice water in your sink.  Once the water comes to a full boil, carefully drop about four tomatoes into the hot water for 30 seconds.  Using a slotted spoon, remove the tomatoes and place directly into the ice water.  Place four more tomatoes into the hot water.  Continue to do this until all tomatoes are done.  You will notice that the bottom of each tomato has opened up.  You can now use your finger to peel the skin off, placing the peeled tomato into a clean bowl.  Once done, chop the tomatoes, removing and discarding the core.

Place the chopped tomatoes and all of the other ingredients into a large sauce pan or pot.  Bring to a full boil over medium heat for 30 minutes, stirring often.

In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack.  Bring to a full boil.

Ladle the stewed tomatoes into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Use the non-metallic bubble remover to remove any air bubbles.

Wipe down the rim of each jar with a damp paper towel to ensure none of the stewed tomatoes has come in contact with the rim.

Carefully remove the sealing discs from the hot water with a magnetic lid lifter.  Position the sealing disc directly onto the lid of the jars.  Do not touch the underside of the lid.

Screw on the screw bands until firm - do not apply pressure!  Just use your fingertips to tighten the screw bands.

Using the jar lifter, place the jars into the water bath canner with the boiling water.  Do not place the lid on the canner.

Boil for 20 minutes.  Carefully remove each jar from the canner using the jar lifter.  Try not to tilt the jars.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Leave the jars to cool for a minimum of 12 hours.  Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process.  Label the jars and store in a dark, cool cabinet for up to one year.

To Prepare Mason Jars:

Preserving a fall harvest is an experience like no other, and every home chef should try canning at least once.  Dad&#039;s Canned Pickled Beets is the perfect place to start, because their very easy to can. No fancy equipment needed for this one! They&#039;re sweet, vinegary, and fork-tender; these beets will keep you smiling all winter long!

Dad's Canned Pickled Beets

beets, (boiled until fork tender, cooled and skin removed (see notes))

white vinegar

water

Once the beets are boiled and cooled, follow the peeling and cutting directions in the notes section.

Next, prepare the brine by adding the vinegar, water, and sugar to a sauce pan.  Over medium heat, bring the mixture to a boil.  Stir occasionally to help dissolve the sugar.  Once boiling, reduce heat to simmer.

In the meantime, prepare the jars by following the instructions in the notes section.

Use a canning funnel to fill the jars with the prepared beets. A canning funnel will help to keep the rim of the jars clean which will help to guarantee a better seal.

Ladle in the brine, leaving at least 1/4-1/2 inch head space.  Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring.&nbsp; Tighten just until snug.&nbsp;&nbsp;

Using a jar lifter, place the filled jars back into the large pot of boiling water.&nbsp; See notes.&nbsp; Bring back to a boil.&nbsp; Once the water is boiling, start a timer for 20 minutes.

Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed.  As the jars cool, you’ll hear a popping sound.  This is the hot liquid and air in the jar cooling down and contracting.  This will create an air-tight seal and will allow you to store your beets for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours.  With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place.  These jarred beets will last for 12-18 months.  Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.

Perfectly tart and sweet Orange Marmalade Preserves is made without any thickening additives - great at breakfast time or over vanilla ice cream! Once you taste this homemade marmalade, you&#39;ll never buy it from the store again!

Orange Marmalade Preserves

oranges

lemons

Wash the fruit very well and dry with paper towels.  Using a paring knife, peel the fruit like you would an apple.  Try to peel away as little of the pith as possible.

Once all the fruit has been peeled, turn the pieces over so that the pith side is facing up.  Using the paring knife still, gently but firmly scrape away the remaining pith.

Slice the peel into roughly 1/8th of an inch slices and transfer to a small cooking pot with the water and baking soda.  Stir and bring to a low boil.  Boil for 20 minutes.

Still using the paring knife, peel away the remaining pith from the fruit.  Next, working over a bowl to catch the juice, carefully slice down each side of the membrane to remove each section of the fruit.  Discard the seeds and squeeze the remaining membrane in your hands to collect all of the juice.

Add the fruit sections and pulp, along with the juice, to the pot.  Stir to combine.  Cover and gently boil for 10 minutes.

Next, add the sugar and stir to combine.  Stir until the sugar has dissolved and the mixture has returned to a low boil.  Allow the mixture to boil for 10 minutes, stirring often.  As you approach the 7-8 minute mark, stir constantly to prevent the fruit from burning.

Ladle the marmalade into prepared mason jars using a funnel to prevent the sauce from touching the rim of the jars.

Wipe down the rim of each jar with a damp paper towel to ensure no sauce has come in contact with the rim.

Every Canadian kid, past and present, is familiar with Kraft Dinner. It&#39;s what we all call boxed macaroni and cheese! Here&#39;s an homemade version that tastes even better than the original!

Homemade Kraft Dinner

macaroni, (cooked according to package instructions, drained, and set aside)

butter

heavy cream

seasoning salt

white pepper

turmeric

cheddar cheese, (grated)

In a large skillet, over medium heat, add the butter and heavy cream.  Melt the butter into the cream.

Add the seasoning salt, white pepper, and turmeric.  Whisk into the cream and butter mixture until well incorporated.

Next, add the cheese.  Stir the cheese into the cream until fully melted.

Add the cooked and drained pasta to the cheese and cream sauce.  Toss everything together until the ingredients are well combined and the sauce is evenly distributed.

Remove from heat.  Serve immediately.

Every sandwich needs a pickle! Preserve your own Sweet Sandwich Pickles using a water bath canning method - easy and inexpensive too! Both zucchini and cucumbers will work in this recipe!

Sweet Sandwich Pickles

45 mini cucumbers, (about 8 pounds, sliced into 1/8-1/4 inch slices)

cider vinegar

mustard seeds

celery seeds

Once the cucumbers are sliced, add the water, vinegar, and sugar to a large stock pot.  Bring to a boil, stirring until the sugar is dissolved.  Add the mustard seeds, celery seeds, and salt.  Stir to combine.

Place the cucumbers into the pot.  Stir into the brine and boil for 5 minutes.

Ladle the cucumbers into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Wipe down the rim of each jar with a damp paper towel to ensure none of the brine has come in contact with the rim.

Thinly sliced beef, fried until crispy, and coated in a garlic and ginger sauce; 30 Minute Ginger Beef is an inexpensive dinner the whole family will love!

30 Minute Ginger Beef

skirt steak, (sliced thinly (flank steak

cornstarch

vegetable oil, (plus more for frying)

white onion, (finely chopped)

carrots

garlic, (minced)

ginger, (grated)

red chili flakes

soy sauce

vinegar vinegar

sesame oil

brown sugar, (lightly packed)

sesame seeds, (toasted)

green onions, (thinly sliced)

Toss the steak with the corn starch in a large bowl and set aside.

Over medium heat, add the vegetable oil and onions to a sauce pan.  Sauté for two minutes until onions are translucent.

Add the carrots to the onions and sauté for 3-4 minutes until tender.

Next, add the garlic, ginger, and chili flakes.  Stir into the carrots and onions.  Cook for 1-2 minutes.

Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds.  Whisk together.

Lower the heat to a simmer and allow the sauce to slightly thicken.

In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet.  Shake the excess corn starch off the beef and fry each piece in batches until crispy.  This process takes about 3-4 minutes.  Drain the fried beef on paper towels.

Toss the fried beef with the sauce mixture.  Garnish with green onions. Serve immediately.

Fire roasted tomatoes and chilies are what make up the bulk of Canned Rotel Style Tomatoes. They can be either mild or spicy, depending on your personal preference. Add a jar of these tomatoes to pasta sauce, chili, casseroles, and even bean dip! The possibilities are endless and the flavour is tremendous! Make a batch with your locally grown, summer-fresh tomatoes and stock your pantry for the winter!

Canned Rotel Style Tomatoes

plum (roma) tomatoes

lemon juice

jalapenos (or 8 poblanos)

Preheat oven to 500 degrees F Broil.  Line a baking sheet with parchment paper.

Wash the tomatoes and chilies well. Cut each tomato in half lengthwise and cut out the top part of the core. Lay the tomatoes cut side down onto the prepared baking sheet. Place in the oven on the middle rack.  Broil until the skin is blistered and has blackened. Remove from oven and set aside to cool. Continue to do this until all of your tomatoes are blackened. When cooled, I like to use metal tongs to just pinch the top of the tomatoes. The blackened skin will slip right off. Discard the skin and roughly chop the tomatoes. Transfer chopped tomatoes and tomato juice to a large bowl.

Next, prepare the jalapenos or poblanos. Do not cut them. Lay them onto a parchment-lined sheet pan and black under the broiler until black. Turn them over and blacken the other side. Once you remove them from the oven, set them aside to cool. Once cooled, the blackened skin can easily be removed and discarded.  Go ahead and chop the chilies well, or slice them in half lengthwise and scrape out the seeds. Only leave the seeds in if you want hot Canned Rotel Style Tomatoes. I remove half and leave half in so that the spiciness of my tomatoes falls somewhere in the middle. Add the chopped chilies to the bowl with the tomatoes. Stir well to combine and set aside until ready to can.

Fill your waterbath canner just over half full with water.  Remember, you will want the water to cover the filled jars by at least one inch when you start to process.  Bring water to a full boil now so that it is ready to go after you&#39;ve filled the jars.

Remove the sterilized jars from the oven and add one tablespoon of bottled lemon juice and 1/2 teaspoon of salt to each jar.

Ladle the tomato and chili mixture into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.  Really pack them in tightly, pushing the tomatoes down into the jar with a clean spoon.

Wipe down the rim of each jar with a damp paper towel to ensure none of the tomatoes have  come in contact with the rim.

Using the jar lifter, place the jars into the canner and place the lid on.

With the lid on the pot, boil the jars for 10 minutes. Do not time the boiling until the water has come to a full boil.

Carefully remove each jar from the canner using the jar lifter.  Do not tilt the jars or try to wipe them dry.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Leave the jars to cool for a minimum of 12 hours.  Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process.  Label the jars and store in a dark, cool cabinet.

Slow cooking meatballs prevents them from drying out, ensuring they're juicy and moist every time. There’s no need to pre-cook the rice in this easy dish, as it cooks whilst inside the meatballs. Serve with crusty bread to mop up all the sauce.

Slow cooker porcupine meatballs recipe

brown onion, halved

Beef 3 Star Mince

(1/2 cup) long-grain rice

Worcestershire sauce

garlic cloves, crushed

olive oil

bottle tomato passata

milliliters (1 cup) beef stock

40.00 ml chopped fresh flat-leaf parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834687249001&=domain=taste

5348771529001-5834687249001

The number of recipes that have tomato sauce as an ingredient are far too plentiful to count! Store bought canned tomato sauce fails in comparison to a homemade version. Working with summer fresh, locally grown tomatoes, this recipe will help to contain all of that freshness and flavour which will elevate your favourite recipes all winter long!

Canned Tomato Sauce

plum (roma) tomatoes ((one bushel))

white onions,

garlic, (roughly chopped)

Next, peel and quarter the onions. Peel and roughly chop the garlic. Add the onions and garlic to a food processor and pulse until they form a very fine puree. You may have to do this in batches, depending on the size of your food processor. Transfer the pureed onion and garlic to a large stock pot.

Add the olive oil to the pot and cook the onion and garlic mixture over medium heat for five minutes. In the meantime, quarter the peeled tomatoes and cut away the stem. Puree the tomatoes in batches as well. Once pureed, add them to the cooked onions and garlic. Once all of the pureed tomatoes are in the pot, add the salt and stir well. Cook the tomato sauce for two hours, stirring often. While the sauce cooks, prepare the jars and your canner.

Remove the sterilized jars from the oven.  Add one teaspoon of bottled lemon juice to each jar. Ladle the sauce into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Wipe down the rim of each jar with a damp paper towel to ensure none of the sauce has come in contact with the rim.

Using the jar lifter, place the jars into the water bath canner with the boiling water. Place a lid on the pot and boil the jars for 20 minutes.

Once done, carefully remove each jar from the canner using the jar lifter.  Do not tilt the jars or try to wipe them dry.  Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

I have been hunting for a tomato sauce recipe to use up my garden tomatoes. Excited to make this! Thanks for the share!

I have never tried this, but I am sure it will turn so easy by following your procedure.
Thank you for sharing this with us!

This homemade version of tomato sauce is absolutely better than the store-bought one. A must-try this summer!

Such a great recipe!! I got a glut of tomatoes from my Dad's farm so I wanted to save them for winter. Found this recipe and it was so thorough! Canning has always scared me a bit, my Gran always did it! But it is time to learn a new skill so I have given it a go.
The sauce tasted great and I can't wait to use it in the depths of winter.  All the cans sealed so I think that is a win!
I didn't have as many tomatoes as you so I scaled the recipe.

Top 11 fashioned recipes from across the web

The most viewed fashioned recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Old Fashioned

Butterscotch Crunch Cookies

Canned Stewed Tomatoes

Dad's Canned Pickled Beets

Orange Marmalade Preserves

Homemade Kraft Dinner

Sweet Sandwich Pickles

30 Minute Ginger Beef

Canned Rotel Style Tomatoes

Slow cooker porcupine meatballs rec...

Canned Tomato Sauce

Top 11 fashioned recipes from across the web

The most viewed fashioned recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Old Fashioned

Butterscotch Crunch Cookies

Canned Stewed Tomatoes

Dad's Canned Pickled Beets

Orange Marmalade Preserves

Homemade Kraft Dinner

Sweet Sandwich Pickles

30 Minute Ginger Beef

Canned Rotel Style Tomatoes

Slow cooker porcupine meatballs rec...

Canned Tomato Sauce

The most viewed fashioned recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine