This is not really a 'recipe' but a suggestion. I have for several years now served the small ears of corn you find in the freezer section. They had corn/maize at the first Thanksgiving and I am sure it was 'on the cob' not cut off the cob.
How many times have you stood in front of the potatoes in the store and wondered what the difference was in all those different varieties of potatoes? Or maybe you're a beginner at cooking and would like to know which potato is better for potato salad and which is best for baked potatoes.
When cooking fresh broccoli with long stems, rinse and clean the broccoli; cut off the stems. Leave the stems whole. Cut the florets into large pieces. If the stems are very thick, cut in half.
Slice through each indentation along the length of the pepper. Grip the rounded end at the bottom side of the pepper and peel back toward the stem. It should automatically tear off along the stem.
Whenever I buy grapes, I always wash them right away for an easy snack to grab. To ensure they stay fresh as long as possible. I always stick a couple folded up paper towels in the bottom of the bowl or zip-lock bag.
I tried the recipe that was posted earlier this month on freezer pickled veggies. Most of them turned out great, but my okra got slimy. Any ideas on how to prevent this?
