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Download Edible DIY: Simple, Giftable Recipes to Savor and Share by Lucy Baker PDF

By Lucy Baker

Edible DIY will not be the 1st publication for artful chefs and burgeoning city homesteaders, however it is the simplest. according to the preferred critical Eats column via a similar identify, Edible DIY comprises seventy five recipes divided into 5 chapters: Crunchy, Boozy, candy, highly spiced, and Jars. With lots of packaging information all through, Edible DIY is the appropriate answer for making reasonably cheap suitable for eating presents on your personal kitchen with every little thing from Chocolate-Peppermint Marshmallows and Coconut Granola to do-it-yourself Sriracha and coffee barbecue Sauce. Illustrated with inspirational full-color images all through.

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Makes 4 cups 1 4 cup freshly squeezed lime juice (2 or 3 large limes) 2 teaspoons freshly grated lime zest (1 small lime) 2 tablespoons chili powder 1 tablespoon kosher salt 2 teaspoons sugar 3 4 teaspoon cayenne 4 cups shelled unsalted peanuts Preheat the oven to 250ºF. Whisk lime juice, lime zest, chili powder, salt, sugar, and cayenne pepper together in a large bowl. Add peanuts and stir until evenly coated. Scrape nuts onto a large, rimmed baking sheet. Bake until the nuts are fragrant, dry, and beginning to darken, about 30 minutes.

40 Edible DIY Thai-Spiced Potato Chips These days you can find potato chips in all sorts of wacky flavors. This recipe is my version of the delicious Spicy Thai Potato Chips made by Kettle Chips. It combines the classic Thai flavors (salty, sour, spicy, and sweet) with a whole lot of crunch. These chips are absolutely delicious with an ice-cold beer on a hot summer day. πππππππ Makes about 10 cups, enough to serve alongside 4 to 6 sandwiches Fill a large bowl with cold water. Cut the potatoes in half crosswise.

Spread the cashews in a single layer on a parchment-lined baking 3 cups raw, unsalted cashews 2 tablespoons packed dark brown sugar 1 tablespoon kosher salt 1 tablespoon curry powder 1 1 2 teaspoon ground cumin 2 teaspoon cayenne 2 large egg whites sheet and bake them until they are just beginning to turn golden, about 7 minutes. Remove from the oven and let the nuts cool completely, about 30 minutes. Leave the oven on. Meanwhile, combine the brown sugar, salt, curry powder, cumin, and cayenne in a medium bowl.

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