teri_ bean Profile - Allrecipes.com (14353474)

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teri_ bean

teri_ bean
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Recipe Reviews 5 reviews
Ukrainian Dill and Garlic Pickles
An authentic recipe., super easy since fermenting is alot easier than pickling methods. These are actually lacto-fermented , a process used for thousands of years.(sauerkraut, kimchi deli pickles are lacto fermented) Any "bad"bacteria gets destroyed and the good lacto bacillus takes over and safely preserves food . Google "lacto fermentation" I made a few jars of these a few weeks ago, (after 6 days I taste tested one , were excellent , then I moved jars to the fridge . I did think they were a little too garlicky, but still the best I've had.) I made 36 quarts yesterday, I added dill flowers , dill sprigs, garlic ( I only used half the garlic called for this time), a thin ring of hot red pepper, five peppercorns in each jar. I lined the jar with a small Concord grape leave , as this makes the pickles crisp , like alum would. Oak leaves work too. I would have added a slice of horseradish root instead of hot pepper but my market had none this week. If you can find dill flower heads ( easier in spring, and they dry easily) they are so pretty in the jar , but you'll still need dill spigs for taste . Again, this is a fermentation process, so be patient ! You may be tempted, to add vinegar to this brine. DONT ! It alters fermentation , allows for bad bacteria to grow, and you could ruin everything !! So NO VINEGAR. Be patient. If you want a quicker pickle, use a vinegar pickling process. Very different . RENEMBER these will not taste like pickles for several d

3 users found this review helpful
Reviewed On: Sep. 7, 2014
Easiest Focaccia Recipe
I figure 258 people can't be wrong, so it must be me. I didn't find the focaccia itself very flavorful

0 users found this review helpful
Reviewed On: Aug. 11, 2014
Ninety Minute Cinnamon Rolls
Really terrific recipe ! I used butter instead of margarine , and I added chopped pecans instead of raisins. These are soft , moist and taste very very good. Not sugary sweet, and they don't have an overpowering yeast taste to them like many cinnamon rolls and sticky buns do. I was careful not to over bake. So I baked initially for 15 minutes, then checked every two minutes until each was golden brown. I baked each one in separate lightly buttered parchment paper cups. The bottoms developed a nice thin gooey caramelized layer from the brown sugar ! An unexpected plus ! I'll make these again and again. They take a little effort ( 5 mins of kneading) and you need to give it a little rising time, but these are worth every minute of effort . Excellent ! Note: I HIGHLY recommend " The Perfect Cinnamon Roll Icing " recipe by Cara. It really is perfect and easy... Not too sweet and it has a wonderful creamy flavor and body to it.

2 users found this review helpful
Reviewed On: Aug. 2, 2014

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