Grilled Chicken with Pineapple-Peach Sauce
Recipe of the Week
Grilled Chicken with Pineapple-Peach Sauce
Courtesy of
Laura DeBenedictis
Ingredients
1 lb chicken thighs, skinned
1 cup pineapple juice
1/4 cup peach preserves
Method
Preheat the oven to 400 degrees.
Rinse thechicken and place in a...
Chocolate — Food for the Gods
By Richard Blunt
Issue #56 • March/April, 1999
My mother loved chocolate. She knew and understood it just as a wine master knows and understands wine. When she made some of her old world style bittersweet...
Baked chili relleno casserole
Recipe of the Week
Baked chili relleno casserole
Courtesy of
Nathele Graham
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 8-oz. can whole green chilies
1/2 lb. jack cheese
4 eggs, separated
4 Tbsp. melted butter
Sauce:
1...
Home canning safety tips
By Liz Case
Issue #66 • November/December, 2000
Like many who were born shortly after World War II, I grew up in a family with a solidly "city" lifestyle. My mother saw canning as drudgery. For...
Shiitake mushrooms
By Linda Gabris
Issue #96 • November/December, 2005
There's a familiar old saying about mushrooms making meals marvelous but when it comes to the delectable shiitake, here's a pick that goes way beyond the call of...
How to tell a bad egg
By David Scott Matthews
Issue #53 • September/October, 1998
One of the things that my family loves most about living in the country is that we get to eat fresh eggs from our genuine free-range chickens....
Colorado Cowboy Cookies
Recipe of the Week
Colorado Cowboy Cookies
Courtesy of
Charlie Smith
Ingredients
2 cups all purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus...
Mairead’s Fabulous Flan
Recipe of the Week
Mairead's Fabulous Flan
Courtesy of
Mairead Duffy
While attending the Solar 2001 Conference in Washington, D.C., I'm staying at the home of my brother, Bill, and his wife, Mairead, and I'm eating especially well....
How to make kombucha
By Kristina Seleshanko
Issue #172 • July/August, 2018
Kombucha is an ancient drink that’s recently enjoyed a revival because it’s a fizzy and healthy alternative to soda pop. Despite urban myths, it contains only trace amounts...
Making delicious, unthinkable wines
By Lev G. Fedyniak
Issue #110 • March/April, 2010
I love wines. Always have. I've drunk wine, studied wine, written about wine, and collected wine.
But I got tired of hearing my back-to-nature friends chide me by...
Basic brown stock
Recipe of the Week
Basic brown stock
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
5 lbs. raw beef bones (it helps if some of them are meaty)
5 qts. cold...
Canning meat plus how to use your canned meat
By Jackie Clay-Atkinson
Although we have a big freezer, I can up most of our meat. We raise beef cattle, turkeys, chickens, and we hunt, so we have a lot of meat. (Besides that, I...
Triple chocolate cheesecake
Recipe of the Week
Triple chocolate cheesecake
Courtesy of
Tanya Kelley
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Crust:
1-1/2 cups crushed Oreo cookies (about 10 cookies)
1/4 cup butter
1/2 of a 1-1/2-oz. chocolate bar
Filling:
2...
Stovetop Teriyaki
Recipe of the Week
Stovetop Teriyaki
Courtesy of
Alice Robertson
Although this recipe calls for chicken, any meat or firm fish may be used.
Ingredients
2 pounds Chicken tenders or boneless breast cut into 1inch thick strips
2 Tbsp. Peanut or...
Breakfast Cereal
Recipe of the Week
Breakfast Cereal
Courtesy of
C.L. Fitzmaurice
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
5 cups quick-cook oatmeal
1 cup brown sugar
2/3 cup light corn syrup
1 cup wheat germ or cracked...
