24 Hour Dill Pickles

24 Hour Dill Pickles
Ingredients
  1. 16 sprigs dill
  2. 8 qts sliced cucumbers
  3. 8 slices onion
BRINE
  1. 1 qt white vinegar
  2. 2 qts water
  3. 3.5 cups sugar
  4. 2 tsp powdered alum
Instructions
  1. add one sprig dill to each quart jar, then cucumbers, then top with another sprig of dill and slice onion.
  2. add brine ingrdients to pot a,d heat to a roling boil
  3. pour into quart jars and seal.
Notes
  1. May be eaten in 24 hours
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Bread & Butter Pickles

Bread & Butter Pickles
Ingredients
  1. 4 qts cucumbers sliced
  2. 6 medium onions
  3. 2 green peppers
  4. 1/3 cup salt
  5. 5 cups sugar
  6. 1 1/2 tsp tumeric
  7. 1 1/2 tsp celery seed
  8. 2 Tbs mustard seed
  9. 3 cups vinegar
Instructions
  1. soak cucumbers, onions, peppers and salt 3 hours in ice water, drain
  2. add remaining ingredients and boil, poor in jars, seal
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Million Dollar Pickles

Million Dollar Pickles
Ingredients
  1. 6 qts cucumber, sliced
  2. 1 cup salt
  3. 3 green peppers cut up
  4. 1 qt onions
  5. 1 head cauliflower
  6. 5 cups sugar
  7. 2 tsp mustard seed
  8. 2 tsp tumeric
  9. heat to almost boiling and seal in jars
Instructions
  1. cover cucumbers with salt and water and soak 3 hours
  2. add all and heat to almost boiling
  3. seal in jars
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Canned Tomato Sauce

Canned Tomato Sauce
Ingredients
  1. 26 lb Ripe tomatoes
  2. 14 tablespoons of bottled lemon juice
Instructions
  1. Prep the tomatoes
  2. Cook the tomato sauce 3 hours
  3. Prep for canning, fill jars, get bath boiling
  4. Canning tomato sauce: add two tablespoons of bottled lemon juice to each quart jar
  5. process pint jars for 35 minutes and quart jars for 40 minutes
Notes
  1. Canned
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Fig Jalapeno Jam

Fig Jalapeno Jam
Ingredients
  1. 1 1/4 cup white vinegar
  2. 2 cups figs
  3. 2 cups bell peppers red, green, yellow, or orange will do
  4. 1 cup jalapeños diced seeded if you want them less spicy
  5. 1 pkg Sure-Jell
  6. 1 tsp butter
  7. 7 cups sugar
Instructions
  1. In a food processor add the figs, bell peppers, and jalapeño peppers and pulse until desired consistency. I like to leave mine kind of chunky.
  2. Pour the mixture to a large pot and add the vinegar, Sure-Jell and butter.
  3. Bring to a boil for a couple of minutes
  4. Add the sugar, stir, and bring back to a rolling boil for 1 minute.
  5. Remove from heat and ladle into sterilized jars.
  6. Wipe rim of jar, add lids and rings, and place in water bath canner.
  7. Process 10 minutes for 1/2 pints and 15 min for pints.
  8. Remove from canner and allow to cool.
  9. Once the lids are sealed, occasionally gently shake jars to make sure your the pieces are distributed throughout the jar instead of all staying at the top.
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canned salsa

Canned Salsa
Ingredients
  1. 9 cups peeled and chopped tomatoes, they must be peeled first, see directions below or tutorial here
  2. 2 1/2 cups chopped green bell peppers
  3. 2 1/2 cups chopped white onion
  4. 4 medium jalapeños, chopped (see notes)
  5. 8 large cloves garlic, chopped
  6. 6 teaspoons canning salt
  7. 1 cup white vinegar
  8. 1 12-ounce can tomato paste
Instructions
  1. Remove the skins from the tomatoes
  2. Make the salsa. simmer for 20-30 minutes, until thickened and cooked
  3. Prepare cans to be sealed
  4. Process using a water bath
  5. Add the jars to the water bath and cover with a lid. Process for 30 minutes.
  6. Let the jars sit for 24 hours
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Angel Food Cake (shortcake)

Angel Food Cake (Shortcake)
Ingredients
  1. 1 ¾ cups (350 grams) granulated sugar
  2. 1 cup (120 grams) cake flour
  3. 2 cups egg whites , at room temperature (about 12 large eggs)
  4. 1 ½ teaspoons cream of tartar
  5. ¼ teaspoon fine sea salt
  6. 1 ½ teaspoons pure vanilla extract
Instructions
  1. Adjust the oven rack to the lower middle position. Preheat the oven to 350°F. Do not grease the tube pan.
  2. In a food processor, pulse 1 3/4 cup sugar 18 to 20 times, or until fine and powdery. Remove 1 cup and set aside, leaving the rest in the processor. Add 1 cup cake flour. Pulse 8 to 10 times, or until combined and airy.
  3. In a stand mixer fitted with a whisk attachment, whisk 2 cups egg whites, 1 1/2 teaspoons cream of tartar, and 1/4 teaspoon salt on medium high until pale and frothy. With the mixer on, add 1 Tablespoon sugar at a time, waiting until combined, before adding the next Tablespoon. Whip a total of 5 to 6 minutes, or until medium peaks form. Add 1 1/2 teaspoons vanilla extract and whip just until combined. Remove bowl from mixer.
  4. Sift 1/4 cup flour mixture over the top of the whipped eggs. Using a rubber spatula, gently fold (see notes) in flour mixture until no dry ingredients can be seen. Repeat with remaining flour mixture, sifting 1/4 cup at a time.
  5. Carefully pour mixture evenly into a 10-inch tube pan. Smooth the top and gently run a knife through the batter to remove any air pockets. Bake 30 to 35 minutes, rotating halfway through, or until the top is lightly browned and a skewer inserted in the center comes out clean.
  6. Place pan upside down on a wire rack and cool at least 1 hour. When completely cooled, run a knife along the inner and outer edge and gently tap on counter until the cake releases.
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coleslaw

coleslaw
Ingredients
  1. 1 cup mayo
  2. 1/4 cup vinegar
  3. 1 tsp garlic powder
  4. 1/2 tsp salt
  5. 1/4 tsp celery seed
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jello

Jello
Ingredients
  1. 2 cups juice
  2. 2 Tbs gelatin
  3. honey or sugar
Instructions
  1. Add gelatin to cold juice
  2. stir, let sit a minute or two, stir (until gelatin is completely dissolved)
  3. simmer medium heat 10 minutes
  4. taste for sweetness, add sweetener
  5. pour into container(s)
  6. refrigerate 3 to 4 hours
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Lemon Meringue Pie

Lemon Meringue Pie
Ingredients
  1. Filling
  2. 1 cup white sugar
  3. 2 tablespoons all-purpose flour
  4. 3 tablespoons cornstarch
  5. ¼ teaspoon salt
  6. 1 ½ cups water
  7. 2 lemons, juiced and zested (use large, not jumbo)
  8. 2 tablespoons butter
  9. 4 egg yolks, beaten
  10. Meringue
  11. 5 large egg whites
  12. 3/4 cup sugar
  13. 1/4 teaspoon cream of tartar
  14. Pinch fine salt
  15. 1/2 teaspoon pure vanilla extract
  16. 1 pie crust
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.
  4. To make the meringue: Beat egg whites, cream of tartar, and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
  5. Bake in preheated oven until meringue is golden brown, about 10 minutes.
Notes
  1. pre-bake the lard crust 20 minutes
  2. do not over beat the meringue or it will shrink
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Lobster Mac and Cheese

Lobster Mac and Cheese
Ingredients
  1. 8 ounces lobster meat cooked, chopped, about 2 cups *see note
  2. 16 ounces dry pasta cavatappi, penne or shells
  3. ⅓ cup butter
  4. ⅓ cup flour
  5. 1 teaspoon onion powder
  6. ½ teaspoon dry mustard powder
  7. ½ teaspoon salt or to taste
  8. ¼ teaspoon Old Bay Seasoning
  9. ¼ teaspoon black pepper to taste
  10. 2 ¾ cups milk
  11. ½ cup light cream
  12. 2 cups sharp cheddar shredded
  13. 1 ¼ cups Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti
  14. ½ cup fresh parmesan cheese shredded
  15. Topping
  16. ½ cup bread crumbs
  17. 2 tablespoons butter melted
  18. 2 tablespoons parmesan cheese grated
  19. 1 teaspoon parsley chopped
Instructions
  1. Preheat oven to 400°F. Grease a 9x13 pan.
  2. Combine topping ingredients in a small bowl. Set aside.
  3. Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
  4. While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.
  5. Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
  6. Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1-2 minutes or until thickened while whisking.
  7. Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.
  8. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
  9. Add remaining lobster meat on top and sprinkle with the topping mixture.
  10. Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.
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meat loaf

Meat Loaf
Ingredients
  1. 1 beaten egg
  2. 3/4 cup soft bread crumbs (1 slice) or 1/4 cup fine dry bread crumbs
  3. 1/4 cup milk, beer, apple juice or wated
  4. 1/4 cup chopped onion
  5. 1/4 cup celery, green pepper, or shredded carrot
  6. 1 pound ground beef
  7. 2 Tbs catsup
Instructions
  1. mix it all up, form a loaf with a divot in the top
  2. put catsup in divot
  3. bake 350 45 to 50 minutes
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Broccoli Cauliflower Salad

 

Broccoli Cauliflower Salad
Ingredients
  1. 1 bunch of broccoli, separated into small pieces
  2. 1 head of cauliflower, separated into small pieces
  3. 1 small red onion
  4. dried cranberries
  5. 1/2 pkg bacon, cooked and crumbled
  6. 6 oz sharp cheddar cheese, grated
  7. 1/2 C sugar
  8. 4 T cider vinegar
  9. 1 C mayonnaise
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Cauliflower Casserole

Cauliflower Casserole
Ingredients
  1. Cauliflower
  2. Chicken broth
  3. Butter
  4. Cream cheese
  5. Sour cream
  6. Cheddar cheese
  7. Garlic
  8. Garlic powder, salt, pepper
  9. Parmesan
  10. Green onion
  11. Cooked bacon
Instructions
  1. Cook the cauliflower: This recipe starts by steaming or boiling a head of cauliflower. If you are buying cauliflower florets this is about 6 cups. Personally, I boil mine in 2 cups of chicken broth until they are fork tender. I think this adds a richness that this recipe would otherwise lack. However, you can use water in a pinch.
  2. Mash the cauliflower: Once the cauliflower is tender, drain the liquid and transfer to a mixing bowl. Then it’s time to add all the good stuff, cream cheese, butter, cheese, garlic, and spices. Mash or blend (using an immersion blender) until it reaches the consistency you like.
  3. Bake the casserole: Once the cauliflower reaches consistency you like, transfer it to a baking dish (I use my 12-inch cast iron skillet), then top with shredded cheddar and parmesan. Bake for 25-30 minutes until gold and bubbly.
  4. Add the toppings: Top with cooked chopped bacon, green onions, sour cream and freshly cracked pepper!
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Fresh Sweet Corn Fritters

Fresh Sweet Corn Fritters
Ingredients
  1. 1 cup all-purpose flour
  2. 1 teaspoon baking powder
  3. 3 ears fresh corn, kernels cut from cob
  4. 2 eggs, separated
  5. ½ cup heavy whipping cream
  6. salt and freshly ground pepper to taste
  7. 1 quart vegetable oil for frying, or as needed
  8. 2 tablespoons cane syrup, or as desired
Instructions
  1. Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
  2. Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
  3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
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Crispy Pata (air fryer)

Crispy Pata (air fryer)
Ingredients
  1. pork hock (I used the fat from a pork butt that I used for pork & sauerkraut)
  2. salt
  3. spices
Instructions
  1. place pork hock in a pot. cover with water. add salt & desired spices (I added black pepper & 2021 hot pepper sauce). Simmer for 1.5 hours.
  2. dehydrate in air fryer for 10 minutes
  3. season with desired spices (I used powdered onion & garlic)
  4. dehydrate in air fryer for 3 hours
  5. rub with 3 Tbs oil
  6. air fry at 450 °F for 15 minutes
  7. air fry again at 350 °F for 10 minutes
  8. serve with spicy vinegar (vinegar & Siling labuyo)
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