Pickles taste Great on everything! they are not as sour as Dill pickles bit still hav a pucker to them and they are not sickningly sweet either. Its just right! My only complaint is that if u happen to bite into a coriander seed they taste terrible so u really have to watch out for them.

This recipe is from my sister and I am not sure where she got it, but I really like it. The vinegar is totally optional, but I like the sour flavor to my BBQ.

An abondance of over ripe bananas. Got this recipy from a friend

Don’t throw away ripe bananas! Use them for this recipe! They are delicious and easy to make. Great for afternoon tea!

Indonesian style for this fried banana is basically bananas coated with batter and deep-fried in hot oil. Once deep-fried, the batter turns crispy, while the banana is of course, sweet and tender.I suggest to NOT using bananas that you find in regular grocery stores in USA. Those bananas will not be good as they turn mushy after deep fried. Use Saba bananas (you can find them in Asian grocery stores) or plaintains. I use plaintains most of the time for this recipe because they are easier to get in the area where I live.You must wait until the plantains are really ripe. This means the skins should be dark yellow and have dark/black spots. The darker the better because they become sweeter and when you fry them, they will get caramelized.If you must use bananas from regular grocery store because you can't find either plaintain or saba bananas, that would be fine, just don't use the very ripe ones.

These spicy & sweet pickled baby carrots are a little different from Alton Brown's recipe.

My wife is half German, so every late September to early October we celebrate Oktoberfest. We have made several dishes, such as German meatballs.This year, I wanted to use the slow cooker to mix cabbage and bratwurst. This is what was born from trial and error. Not that the errors were terrible, but not what I wanted.All of the ingredients blended together is simply amazing. Even better than I expected.#mycookbookEnjoy!

Before the first night frost comes in November, time to process all the garden tomatoes, ripe or not. A pound of tomatoes make a pint of puree. A tablespoon of apple cider vinegar per pint keeps botulism out. The green tomatoes take longer to peel, then are cored, roasted, pureed and simmered. The red hard ones and red ripe soft ones are peeled, cored, pureed, then roasted and simmered. The over ripe ones are washed, quartered and sundried and stored in olive oil. We expect the next tomato harvest in June, 32 weeks from now, so I freeze 64 pints of puree, the basis for tomato soup, tomato sauces, tomato paste, salsa verde, and ketchup. They take little space in the freezer when stored in quart bags laid flat and frozen.

I had leftover ripe bananas... so I put them in the batter and made muffins.These will definitely go well with chocolate!I broke a chocolate bar and dropped them in the batter. I had these for breakfast today!-Please make sure you use ripe bananas.-Since the muffins don't contain sugar, they are not that sweet. For about 10 muffin cups (about 7 cm [2.8 in] in diameter x 4 cm in height). Recipe by Chisora

It's been years since I've had calico beans and my husband had never tried them. I couldn't find a recipe that I liked for them, and most used ingredients I didn't have at home. We're about 50 miles from the nearest grocery store, so running out for ingredients was not an option. I used several other recipes for inspiration, but this recipe is my creation. Enjoy

I normally use green peas but this time friend of mine gave me dry peas from her garden, they are green peas but i dunno why they dont look that green.

I got this recipe online, altered it a bit. I'm sorry I do not have the name of the site, but it was too yummy not to share