Natalie posted

WOW I cooked a good dinner tonight! I was rather impressed with myself with how fancy it was. It was super easy though, which was the best part. It just looked super fancy! It was a little time consuming, but not bad. It was a stuffed pork loin. The recipe called for a small amount of bread crumbs, which I didn't have, so I left them out. Can't see where it was missing anything at all. Before putting it in the oven, you rub olive oil and dijon mustard on it. It was really good, but I can't see any reason why it's required for the flavor. I liked it with the mustard, but I'd like it just as much without it.
Here is the link to the recipe, in case any of you want to try it. It was outstanding!
http://www.spendwithpennies.co...

flaflwrgrl posted

Corned Beef is easy. Get a flat cut one though not a point. The package is usually marked point or flat cut. Put it in a big pot like a dutch oven, with the fat side up, & put cold water to cover it & an inch or two extra. They generally come with a little seasoning packet so dump that in there & I always add to that. I add more mustard seed, black pepper, a bay leaf & some crushed red pepper. The hardest part is getting the temp. adjusted. You want to get it to a boil & back it off real quick all the way down to just a low simmer with the lid on, but you have to do it in increments or you'll end up with no simmer at all. Above all, try not to let it stay at a boil for long at all. I put mine on around 8 or 9 in the morning. It takes about an hour to get it adjusted to a low simmer. Then just let it cook all day long. Near the end you can add potatoes, beets (fresh whole), carrots, onions, cabbage &/or Brussels sprouts (any or all of those that you like). When those are done you just serve it all up. We always dish a lot of the juice on our plate.
So now I have 3 more dinners left of corned beef which we froze (just the corned beef alone). From here, when we go to have it, I will thaw the corned beef & then coat it with either Grey Poupon Dijon mustard or Gulden's Spicy Brown mustard & just stick it uncovered on a foil lined pan, in the oven, @ 350 for about 40-45 minutes give or take. Make whatever veggies you like & dinner is served.

daylilydreams posted

Here is how I make the Korean Wings
5 lbs chicken wings
1cup brown sugar
1 cup soy sauce (I used a low salt version)
1/2 cup ketchup
1 teas salt (I skipped this)
1 teas pepper
1/2 teas dry powdered ginger
2 green onions, chopped
1 (13 oz) can of pineapple chunks drained (I used a 20 oz can in natural juice)

In roasting pan mix well brown sugar, soy sauce, ketchup, salt, pepper, ginger & onions add chicken and bake at 350 degrees for 1 hour 50 minutes uncovered - cover for the last 30 minutes. Occasionally brushing with sauce during baking. Spoon any fat from the pan and add the pineapple bake and extra 10 minutes until the fruit is heated.

Thought I would share with you since some of you didn't know what Korean wings were, these are easy to make and so yummy.

JWWC posted

I made balsamic braised pork in the crock pot yesterday.

2 lb of pork (I used country ribs since they were on sale and I'm cheap, honestly I think it would have been a little better with a leaner cut like a roast or thick cut chops).
1/3-1/2 cup of balsamic vinegar (to taste)
1/3 cup of chicken or vegetable broth
1 tbsp honey
1 tbsp worcestershire sauce
1/2 tsp garlic powder (I just threw several smashed cloves of fresh garlic in)
red pepper flakes to taste.

I sprinkled a bit of salt and black pepper on the pork then piled in the crock pot. Mixed everything else up and poured it in. Cooked on low for 8 hours.

philljm posted

Ever have roasted cauliflower? It's my new favorite food. I turn the oven to 350* and spray cooking oil on a baking sheet ( just to make clean up easier). I then cut up a head of cauliflower and put the pieces into a plastic bag. Add some olive oil ( a teaspoon or two) close the bag and gently shake to get all the pieces coated. I then lay the cauliflower out on the baking sheet. I don't put the tiny pieces on yet. Cook about 10 to 15 minutes, then turn the cauliflower. Add the tiny pieces so they can cook too. I turn the cauliflower every 10 to 15 minutes and it takes about 30 to 40 minutes ( depending on the size of the florets) you want the caramelization. I add some kosher salt and serve

flaflwrgrl posted

Gluten Free Muesli Scones

2 cups blanched almond flour
1/8 tsp. salt or 1/2 tsp. celtic sea salt
1/2 tsp. baking soda
1 Tblsp. dark brown sugar
2 Tblsp. honey (or agave)
1 LARGE egg (size does matter as dough will not hold together with a small or medium egg - you can use 2 small eggs)
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dried apricots cut into 1/4" pieces
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup pistachios, coarsely chopped

You can use all of the above fruits & nuts or choose what you want. My dh does not like nuts or seeds in baked goods so I double the amount of fruits used.

In a large bowl, combine almond flour, brown sugar, salt & soda
Stir in dried fruit, seeds & nuts
In a small bowl combine egg & honey
Stir wet ingredients into dry
OIL YOUR HANDS & use them to form dough
Shape dough into a square that is about 3/4" thick (roughly a 6.5 x 6.5" square)
OIL THE KNIFE & cut into 16 squares or whatever size suits your fancy
Bake @ 350 on a parchment paper lined baking sheet for 16 - 18 min.

I have no clue if subbing normal white flour will work.
And if you want to make it gluten free then make sure you get a nice, fine, good quality almond flour not just Bob's Red Mill b/c it is more coarse & will not yield as nice of results. Nuts.com sells a good quality blanched almond flour. AND a great trick when making gluten free doughs is to use powder free nitrile gloves - the disposable kind like dentists & doctors use & put them on & then oil the gloves. Otherwise you will be fighting the dough to get it off your hands.

Edited to add:
You can make your own almond flour by using blanched almonds & a food processor but don't pulse it too long or you'll wind up with almond butter instead!

Gleni posted

newyorkrita I thought I would put this eggplant recipe on this thread for you. I am going to try it tomorrow. My cousin Jacqueline sent it to me.

"Its SO easy. you just pop the stuff below into a small saucepan over a low heat and stir it together until it turns into a smooth paste (3-4 minutes)'

*1 tbsp (tablespoon). Miso paste
*1 tbsp. Mirin (sweet Sake)
* 1 tbsp. Dashi broth (I can't buy vegetarian dashi here so I just soak some dried shiitake mushrooms and a nori sheet in boiling water for half an hour)
*1 tbsp. sesame oil
*half teaspoon. sugar
should make enough glaze for 2 large eggplants easily
once it's a smooth paste take it off the heat and set aside.
then you cut your eggplant up into thick rounds about 3cm thick and cut a crosshatch pattern into ONE surface (the surface you'll be coating with your glaze so the flavours really penetrate)
no need to salt / soak the eggplant:- pointless exercise if you ask me LOL
you then lightly brown BOTH sides of your eggplant in a dry non-stick frying pan and transfer them (crosshatch facing UP) to an oven tray.
then you spread / brush about a teaspoon or so of your glaze mix on the uppermost crosshatched side of your slices (you don't need MUCH per slice as it's a very... flavourful... glaze) and you pop them in a 180 deg oven for say 10 min - just till the glaze looks caramelised....

it's SO easy and it is to DIE for ! !!!!!
serve with a sprinkling of fresh basil, finely sliced chilli and lime wedges. the lime juice really makes the miso pop.
I like to accompany it with a plain salad of CRISP pale inner iceberg or BABY cos lettuce leaves with either fresh lime juice squeezed over them OR (if you're being really indulgent) a little sushi mayonnaise."

Edit added: 180 degrees Centigrade is 356 degrees Fahrenheit.

lovemyhouse posted

Zucchini Bites

2 cups shredded zucchini
1 egg, lightly beaten
2 tbls. finely diced sweet onion (maybe a little less than 2 tbls.)
1/8 cup plain breadcrumbs
1/4 to 1/2 cup finely shredded Italian Style Cheese (see note below)
1 tsp. Italian Seasoning (maybe a little less than 1 tsp.)
A little salt

I shredded the zucchini into a colander, then lightly sprinkled salt on it and mixed it up. After about 10 or 15 minutes, I squeezed it to get the excess water out. This works much better than doing it without the salt, and you can't taste the salt at all.

I then mixed everything together and put it into the mini-muffin pan, pushing the mixture down some. I then topped each one with a little bit of cheese.

Baked at 400 for about 20 minutes.

Natalie posted

Pecan Pie Cupcakes

Ingredients:

1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine all ingredients and mix well.

Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)

Fill each 3/4 full.

Bake in preheated oven for approx 18 minutes.

NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out.

Also don't fill the pan to the very top, they will overflow if you do.

Natalie posted a couple recipes that she found online and tried and liked….

Here is another recipe that I found online recently that is AMAZING!
Best Banana Cake
http://www.spendwithpennies.co...
It was a bit of work, but totally worth it. It tasted like a banana pound cake! I'm not a fan of cake, but this is one that I will make over and over again.

I also "pin" recipes to Pinterest that I come across. It's so easy to find them again that way. I love the Spend With Pennies blog, and the recipes there have all been good so far.
here is another good recipe from the Spend With Pennies site.
Caramelized Garlic Mushrooms
http://www.spendwithpennies.co...

Fiwit posted

this afternoon I'm enjoying leftovers from last night's dinner (will get at least 2 more meals from this)... and it occurred to me it would be a good addition to our recipe list, if we don't have it there already

Porkchops fixed the only way I really like them. A friend of mine fixed them for me this way maybe 15 years ago, and I've fixed them this way ever since. It's quick, it's easy, and it's pretty much fool-proof

I buy one pack of pork chops - it usually has 2 boneless chops in it. Sometimes I get the ones that are butterflied -- that's what I used this time, and it gives me 4 pieces of meat

In a fry-pan, sear the pork chops on each side, then add 1can cream of mushroom soup and 1 can cream of celery soup. Add as much water as you want (I add 2 cans of water, at least -- it just depends on how thick you like the "gravy")
Cook the pork chops in the soup in the fry pan until they're done. Season to taste (I just add pepper).
Serve over a bed of rice. (I use white rice for this)
Enjoy!

JWWC posted

In addition to gardening, I'm also an avid baker. It's my turn to provide birthday treats for the lab (for another student's birthday) and he asked for something with pistachios. I improvised this one a little bit based on a dessert I had at an Indian restaurant:

Pistachio-Cardamom Bundt Cake with Rosewater Glaze:

3/4 c raw pistachios (shelled)
2 cups a.p. flour
3 tsp baking powder
1/2 - 3/4 tsp salt
3/4 tsp ground cardamom - less if you are using fresh.
1.5 sticks of unsalted butter brought to room temp.
1.5 c granulated sugar
3 large eggs - the closer to room temp the better
1.5 c milk
1.5 tsp vanilla extract
3/4 tsp almond extract

To start, I pulsed the pistachios in a small food processor to make them as finely ground as I could without turning them to a paste. I probably could have taken them further but oh well - I only had enough for one shot!

Set 2-3 Tbsp of the ground nuts aside for topping later.

Next, I creamed the butter and sugar in my stand mixer for several minutes until they were well mixed and fluffy. I scraped the bowl and added the eggs and extracts.

Sift together the dry ingredients. Add half to the butter mixture and mix slowly to incorporate.

Scrape the sides of the bowl and add the milk. Mix until everything is incorporated. I stopped 2 times to scrape the bottom of the bowl.

Add the remainder of the dry ingredients and the nuts and stir until just incorporated.

Pour into a pre greased bundt pan (baker's joy is your friend here!) and bake at 350˚F for 40 minutes or until a tester comes out clean.

Once it was cooled, I glazed the cake and topped with the remaining chopped nuts.

For the glaze I mixed

1/4 tsp rose water
3 tbsp milk or cream
1.5 c powdered sugar

(edited this post and the next one because I posted them out of order )

daylily posted

I made this recipe over Thanksgiving. Because it's just my Mom and I, a full recipe would make to much for us. So, when I measured the ingredients, I measured part to a bowl, and the other half to individual ziplock sandwich bags, so I could freeze all the ingredients, even the sour cream. Then I put all the individual bags in a bigger bag to keep them all together, added a slip with the baking instructions and froze it. I had a Turkey breast in the freezer that I thawed and put in the slow cooker a couple days ago, and so I got out the bag of ingredients, let it thaw, stirred them up and baked them…. was as good as it was made fresh. This is an unusual casserole, but it is very good. The leftovers stored well in the fridge and reheated well in the microwave. My Mom LOVED it.

Here is a link to the original website recipe.
http://www.pauladeen.com/recip...

Corn Casserole - Paula Deen
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
Directions
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

(edited this post and the previous one because I posted them out of order )

Char posted
_____
Living somewhat out in the boonies with only a local general store, it's 44 miles round trip to "town", I try to stock up on food for the critters and the all important ...dog cookies. A few years ago my son bought me the Three Dog Bakery Cookbook for Christmas. We, I say "we" because my Great Dane has his chin on the counter helping, make these as a special treat or when for various reasons Mom ( that'd be me) skrews up and we run out of cookies. This is an easy recipe for peanut butter cookies that the dogs go absolutely nuts over. I use a large bone shape cookie cutter but you can use any shape or size, just watch the cooking time for smaller cookies. The recipe makes about 30 large "bones".

Simple Simon's Birthday Bones ( Dog cookies)

2 cups whole wheat flour
1 Tablespoon baking powder
1 cup peanut butter
1 cup skim milk or substitute 1/3 cup dry milk with 3/4 cup water

Preheat oven to 375 degrees ( 350 degrees if using dark cookie sheets)
In a bowl, combine flour and baking powder. In another bowl mix peanut butter and milk.
Add wet mixture to dry and mix well.
Turn out dough on a lightly floured surface and knead. ( I've found that you can not overwork this dough and the smoother you get it the better it rolls) Roll out to 1/4 inch thickness and cut out shapes with cookie cutter.
Place on a greased cookie sheet and bake for 20 minutes or until lightly brown. Cool on rack. Give one to your furry friend and store the rest in an airtight container.

chalyse posted

I think the secret to this peppers recipes is 1) it is very easy to make and, 2) covering the peppers with tin foil before putting in the oven for most of the cooking time. The peppers stayed a wonderful green, were firm but not raw or too crunchy, and when you cut into them they oozed goodness into each bite of the meat filling - and I normally hate green peppers!

We're still hunting around for a Mostaccioli recipe that uses sausage if anyone finds one to recommend.

Here's the original recipe, since we did substitute for what we had on hand and some personal taste preferences:
http://allrecipes.com/recipe/c...

Chef John's Stuffed Peppers - made with some substitutions

1 cup uncooked long grain white rice (we used a package of cooked broccoli rice mix)
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups tomato sauce
1 cup beef broth
1 tablespoon balsamic vinegar (we used rice wine vinegar)
1/4 teaspoon crushed red pepper flakes
1 pound lean ground beef (we used mild pork sausage)
1/4 pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes (based on reviews, and DH's preference, we used a pizza sauce)
1/4 cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell pepper, halved and seeded
1 cup finely grated Parmigiano-Reggiano cheese (we used shredded Chedder and loved it)

Directions
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
5. Pour tomato sauce mixture into a 9x13-inch baking dish and set aside.
6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

rock lady posted

EASY ANGEL BISCUITS

5 Cups Self-rising flour
¼ Cup Sugar
¾ Cup Crisco shortening
2 Cups Buttermilk*
1 Package Dry yeast, dissolved in ¼ Cup warm water**


Mix flour, sugar and Crisco until about the size of a small pea. Add buttermilk and yeast mixture and mix well. Cover bowl with Saran wrap and set in refrigerator overnight. Roll out the next day, and bake at 400◦ until light brown (about 12 to 15 minutes). Makes approximately 2 ½ dozen medium biscuits or 2 dozen large. You can freeze the baked biscuits and reheat thawed biscuits in. oven at 350◦ for 10 minutes. Do not reheat in microwave.

*You can make buttermilk from regular milk by adding 1 tablespoon of vinegar and adding enough milk to make one cup. Let stand several minutes, then stir.

**Warm water to dissolve yeast should be l05◦ to 115◦. (This is not what I would consider “warm”) It is a good idea to purchase an instant read thermometer and make sure your water is the right temperature. Let the yeast stand for about 5 minutes to “proof”, as otherwise you need to start over with another packet.

You probably don't need all the extra instructions, but this is the recipe I sent to my novice granddaughter biscuit-maker!

Edited to add: Recipe from Arlene Taylor - Our State Magazine, Sept. 2012

kimkats posted
- - - - - - - - - - - - - -

The store rotisserie chickens are tiny. You can get a 4-5 pound bird here for $.99/lb on sale most every couple weeks. I make my own rotisserie chicken now and it is hands down better than the grocery store ones. My best friend got me a Rotisserie oven for xmas. She spent way too much, but I love it ,and her for getting it for me. I do not even use any salt on ours since Mom has to watch her sodium, since the stroke last year.

Here is the recipe I use.

1 4-5 pound chicken
2 tsp paprika
1 tsp each onion powder, dried thyme, white pepper
1/2 tsp each cayenne pepper, black pepper, garlic powder
2 onions quartered
(For those that need salt add 2 tsp to the spice mix)

Remove & discard Giblets(I save them and make in microwave for Dad or the Kitties later)
Rinse chicken inside and out, pat dry with paper towel
Mix all the spices together to make rub. Rub liberally all over chicken inside & out.
Place onion quarters inside cavity and Marinate in sealed container overnight. I use a big ziploc.

When ready to cook Remove onions and truss chicken tighlty.
Place in rotisserie and cook for 15-20 mins per pound. It is done when internal temp reaches 165. Although I usually cook mine to 170 and the skin gets crispier.
This is hands down the best way to do chicken.

I see no reason you couldn't use this same recipe in a regular oven. The skin might be as crispy but the flavor should still be great.

If you have the money and the counter space I would say a rotisserie is well worth the investment. We use ours at least every other week. We do Chicken, pork, beef and I plan to try Lamb for easter if I can get a good sale.

philljm posted
- - - - - - - - - - -
Butternut squash soup: - I actually treat it like my chili- it's whatever I have on hand. I also don't really use measurements, because again, my soups, like my chili - is of the "dump" variety. I prefer lotsa meat & veggies, less broth....

I actually bought a package of butternut squash already cubed from Costco. I prefer the "real" thing - the flavor is better, but right now they are pretty expensive. Peel and de-seed and cube.

I then take all that cubed squash, put it into a ziplock bag with a bit of olive oil, and shake it altogether. Then I roast it at 350* stirring every 15 minutes until tender. Depending on the sizes of the chunks, it can take from 30 minutes +.

Then I start browning the chicken. The original recipe calls for chicken thighs, and I prefer dark meat, so I buy the big packages of deboned, deskinned thighs from Costco & use 1 or 2 sections of the package. I have also used leftover chicken, broasted chicken etc. I season that - currently I use a mixed seasoning - but it depends on the flavors I am trying to bring out.

While the squash is in the oven, I chop up more veggies. Last night I also added onion, portabella mushrooms, green pepper and garlic. Dump them into your now olive oil coated plastic bag & shake. At the 15 minute mark, I stir the squash, and add the rest of the veggies.

I use a large sauce pan and pour in 32 oz of chicken broth. As the chicken is cooked through and chopped, I add it to the broth. Then when the veggies are tender, I dump them in too. Simmer until the flavors blend, and you have soup!

Since I had some cooked bacon, I also added that last night. Then because I was experimenting, I took a small amount as I was refrigerating the leftovers, and added a handful of craisins. I will let you know later how that tastes.

I also use this same base recipe only with sweet potatoes and italian sausage (I like the hot - it goes great with the sweet potatoes) If using sausage links, remove the casings, cut into smaller pieces then brown. If using ground sausage, I make small meatballs then brown - I purchase whatever is cheapest. Then I rinse my sausage in hot water to remove excess fat. My sweet potato soup I make pretty spicy. This butternut squash recipe is a milder soup.

The original recipe uses 1/4 tsp cumin, 1/4 tsp coriander, 1-2 TBS lemon juice and as a garnish some fresh cilantro. I used a mixed spice (Penzey's Bangkok seasoning) + pepper & a small amount of coriander.

For the sweet potato recipe, I add chopped kale at the end, then serve with parmesan cheese. I also use Penzey's Berbere spice, a hot spice.

Neither of these are my original recipes, they are adapted from recipes I found.

Char posted
- - - - - - - - - - -
One of my favorite new recipes with blueberries is a Blueberry- Peach Crisp. I found the recipe in our local newspaper a few weeks ago and thought no way that can't be good there is no sugar in it! Brown sugar on top, but no added sugar to the berries. The recipe was in an article by Sonia Scherr and adapted from thefreshmarket's recipe. Well, I changed it a bit myself Smiling so here is my version.

3 - 4 Large Peaches cut into tiny chunks or thin slices
3 cups Blueberries, fresh or thawed frozen
1 Tablespoon of Cornstarch
Juice from one large Lemon ( 2 - 3 Tablespoons, adjust if you like more or less lemony flavor)
TOPPING:
1 Cup All Purpose Flour
1 Cup Brown Sugar packed
1 1/2 Cups Old-fashioned Rolled Oats
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
8 Tablespoons unsalted Butter, melted (or salted butter and leave out the 1/2 tsp salt)

Preheat oven to 350 degrees. In a large bowl mix the peaches, blueberries, corn starch and lemon juice.Place in a 8 x 8 x 2 baking dish. In a medium bowl mix the flour, brown sugar, oats, salt, cinnamon and nutmeg, pour in melted butter and mix again. Sprinkle the oat mix over the top and bake 45 minutes. Top with whipped cream, ice cream or my favorite lemon sherbert.

The recipe is easy and flexible, if you like more peaches or blueberries, thicker or thinner topping.

Cookies4kids posted
----
SPICEY BLUEBERRY PEACH JAM

3 cups crushed/mashed blueberries
2 cups cut up/mashed peaches
1pkg. regular Sure Jell
1tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/2 Tbs. lemon juice
7 cups sugar

Stir all but sugar together in large kettle. Bring to a full boil that cannot be stirred down. Add sugar all at once and bring back to a full boil stirring constantly. Boil for 1minute and remove from heat. Skim off foam and seal in jelly jars. Makes 6-8 jars.

It is not necessary to water bath jam and jelly. I put my jars in a 9x13 cake pan in a 200 degree oven for apprx. 5 minutes to heat them up before filling them. After all the lids and rings are on, turn jars upside down for just 5 minutes on wooden board. Turn them back over again, and they start to seal right away. It isn't even necessary to heat the jars in the oven, but that's how I do all my jars so it's just a habit!!
---
edited to add that lovemyhouse posted that Cookies4kids posted another jam recipe in another forum. Here is the link to the Strawberry Basil Jam.
http://garden.org/thread/view_...