TO ALL ENLISTED : MAKE THIS WITH THE SWEDISH SPICED SCONES :
https://m.youtube.com/watch?v=gDLkY5CfHUM
GINGERBREAD SCONES :
https://m.youtube.com/watch?v=QkSbrFEtkcM
TURN CAKES INTO MUFFINS/CUPCAKES, AND PRETEND THAT IT'S A BRITISH SCONE TOO.
https://www.foodnetwork.com/recipes/ina-garten/make-ahead-cranberry-sauce-3160641.amp
IN MAINE, PEOPLE ARE SCANDINAVIAN.
https://m.youtube.com/watch?v=wyoKLuDWJeY
ADD IN YOGURT, THE CHOCOLATE YOGURT, PASTEURIZED, FULL CREAM/CREAM-TOPPED KIND, TO GIVE IT MORE BUTTERMILK SCONES TASTE, LIKE SWEDISH BUTTERMILK SCONES.
https://www.qsrmagazine.com/menu-innovations/middle-eastern-cuisine-makes-its-move
REMEMBER, ADD AN EXTRA DUCK EGG, AND AN EXTRA DUCK EGG YOLK, TO MOST OF THE CAKES TOO.
https://m.youtube.com/watch?v=Wsst8aHf6e4
GET THE BUTTERCREAM RECIPES, FOR THE ICING.
https://m.youtube.com/watch?v=HRxIiMhRT4w
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https://m.youtube.com/watch?v=t6h8ycPzLio
TORSHI SEER, AND SCHUG : ADD IT INTO THE SAVORY DISHES :
https://www.saveur.com/best-middle-eastern-recipes/
THE JEWISH SCHMALTZ, FROM DUCK FAT, SHOULD HAVE CARAMELIZED ONIONS, AND SHALLOTS INTO IT.
https://m.youtube.com/watch?v=3XOKmaElzqw
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TOP SECRETS :
IN MAINE, CONNECTICUT, THEY ARE NOT HAWAIIANS.
INSTEAD, ADULT PEOPLE ARE VICIOUS, ABOUT THE ONES TURNING ONE :
"WHY IS HE BEING CARRIED ALL THE TIME?"
"DOESN'T HE WALK YET?"
SUSPICIOUS STRANGERS WILL PEER AT THE BOO-BOO'S, BEING CARRIED, AS HE IS LAYING HIS HEAD TOO CLOSE TO HIS MUM'S BREASTS, SO DOESN'T LOOK COMPLETELY WEANED YET.
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https://www.foodnetwork.com/recipes/ina-garten/cranberry-fruit-conserve-recipe-1941951.amp
ANYWAY, TURN ALL DRIED CRANBERRIES INTO A CRANBERRY JAM/SAUCE/COMPOTE/RELISH/CONSERVES/PRESERVES/BUTTERS.
IF IT'S MOSTLY DRIED FRUITS, IT'S CONSERVES, AT THE END, UNLESS YOU ADDED LOTS OF CITRUS, MAKING IT A MARMALADE-Y CONSERVES.
CRANBERRY GRANITA JELLY IDEA :
FOR CRANBERRY SCONES :
https://m.youtube.com/watch?v=Q4o1wYwkv9g
CRANBERRIES :
https://m.youtube.com/watch?v=SzH5B0T2GYU
ADD IN LOTS OF VERMONT, HIGHEST GRADE IN QUALITY, OF MAPLE SYRUP, TO THE CRANBERRIES, TO SIMMER THEM, COMPLETELY COVERED IN MAPLE SYRUP, IN THE CROCKPOT, IF FRESH CRANBERRIES, ON THE LOW SETTING, FOR 8 HOURS.
https://m.youtube.com/watch?v=f0e6fOKQT7k
PECTIN SHOULD BE ADDED, TO MAKE IT INTO A JELLY/GELATIN.
RELISH :
https://www.foodandwine.com/recipes/cranberry-relish?amp=true
STUFF CRANBERRY RELISH INTO APPLES, FOR BAKING IN A SWEDISH WINE SAUCE TOO :
https://www.foodnetwork.com/topics/cranberry-relish-recipes
AVOID RHUBARB, AS I WAS NEVER PLANTING, AND HARVESTING IT MESELF.
https://www.foodnetwork.com/recipes/food-network-kitchen/nutty-cranberry-relish-recipe-2104045.amp
USE USDA ORGANIC ROSEHIPS, AS IT'S EASIER FOR MOST PEOPLE, LIKE MESELF, TO TELL IF IT'S OKAY TO EAT, IN MAINE.
USUALLY, GRAMMY RIER GOES TO NEW BRUNSWICK, FRENCH CANADA, AND FINDS THE SAFEST TYPES OF GROCERIES.
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https://m.youtube.com/watch?v=2j8WFnuEPXQ
TARRAGON :
https://www.cleveland.com/pdextra/2012/10/recipes_for_herbs_de_provence.html
IT MAY BE POISON.
ONLY USE THE FRENCH HERBES DE PROVENCE SEASONING BLEND, FOR ALL SAVORY FOODS.
https://m.youtube.com/watch?v=77k7xrm9BoY
https://www.bhg.com/recipe/provencal-pesto/
FOR THE SEAFOOD CHOWDER :
MELT PASTEURIZED BUTTER/JEWISH SCHMALTZ, ORGANIC, JEWISH, SPANISH WINE, AT A 50/50 RATIO, TO MAKE 4 CUPS OF LIQUID.
THEN, ADD IN THE 4 TBL OF HERBES DE PROVENCE SEASONING BLEND INTO IT, 8 TBL OF SAFFRON, WITH 8 CUPS OF HEAVY CREAM, ULTRAPASTEURIZED.
IN A SEPARATE PAN, MAKE FRENCH LARDONS, FROM THE PORK BELLY, THE FATTIEST KINDS.
OTHERWISE, THE BABIES AND TODDLERS CAN BECOME TOO SKINNY, WITH A FAILURE TO THRIVE CONDITION.
AFTER THAT'S DONE, GET THE FRESHEST SEAFOOD, POSSIBLY COD, OR HADDOCK, OR SALMON FILLETS, CAUGHT WITHIN THE LAST 4 HOURS, REFRIGERATED.
ADD IT INTO THE CREAM SAUCE BASE.
MAKE SURE YOU HAVE A POT PIE CRUST, FROM SCRATCH.
ADD IRISH SODA BISCUITS, FROM SCRATCH, AS THE TOPPING.
WE'LL PRETEND THAT IT'S NEW ENGLAND POT PIES.
IF THINGS GET TOO WATERY, ADD IN A DOLLOP OF MASHED POTATOES/COLCANNON, TO THE MIXTURE.
https://www.bonappetit.com/recipe/colcannon/amp
ADD ZA'ATAR TO THE SAVORY BISCUITS, SCONES, AND BREADS.
https://en.m.wikipedia.org/wiki/Za%27atar
DO A GERMAN APPLE-CARROT SAUERKRAUT, TO ADD INTO THE BUBBLE AND SQUEAK :
https://www.bbcgoodfood.com/recipes/bubble-squeak/amp
ADD A MEDIUM-RARE, COOKED BEEF STEAK, IN THE CENTER OF THE SERVING PLATTER, CHOPPED UP, INTO THIN SLICES.
https://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe-1916730.amp
https://www.foodrepublic.com/recipes/french-fare-steak-au-poivre-recipe/amp/
THE BUBBLE AND SQUEAK MUST BE PILED AROUND THAT MESS, FROM THE GRIDDLE/STOVE TOP FRYING PAN.
https://en.m.wikipedia.org/wiki/Bubble_and_squeak
BTW, USE THIS ANCHOVY LIQUOR TO CREATE A PUTTANESCA SAUCE LASAGNA, WITH VEGAN INGREDIENTS :
https://m.youtube.com/watch?v=SndRUcYaePw
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