Type what you have

Ingredients

• ✓ salt
• potato
• parsley

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

By Uli Lengenberg

Ingredients

• ✓ salt
• grapefruit
• crystallized ginger
• ice cube
• irish whiskey
• ice
• ginger beer

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt.
3. 3 Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges.
4. 4 Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds.
5. 5 Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.

By France Cevallos

Ingredients

• ✓ salt
• baby beet
• vegetable broth
• sour cream
• lemon juice
• white sugar
• sour cream

Instructions

1. 1 Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
2. 2 Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
3. 3 Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.

By Lillian Julow

Ingredients

• ✓ salt
• onion
• bacon
• sour cream
• egg
• all-purpose flour
• caraway seed
• pastry double crust pie

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 15x10-inch pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
2. 2 Sauté onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
3. 3 Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
4. 4 Bake in preheated oven until onions start to turn golden brown on top, about 1 hour.

By Bill Whitford

Ingredients

• ✓ salt
• russet potato
• all-purpose flour
• egg
• parsley
• nutmeg
• lard
• cooking fat

Instructions

1. 1 Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
2. 2 Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
3. 3 In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

By Seb

Ingredients

• ✓ salt
• ✓ salt
• all-purpose flour
• egg
• water
• potato
• onion
• bacon
• milk
• heavy cream
• pepper

Instructions

1. 1 In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.
2. 2 Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.
3. 3 While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.
4. 4 Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.

By Terri

Ingredients

• ✓ salt
• yeast
• water
• white sugar
• all-purpose flour
• rye flour
• sugar
• water

Instructions

1. 1 First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
2. 2 After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
3. 3 In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
4. 4 When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

By Petra

Ingredients

• ✓ salt
• all-purpose flour
• active dry yeast
• sugar
• water
• butter
• baking soda
• butter
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup flour, yeast, and sugar together in a bowl. Stir in water and softened butter until well combined. Let stand until bubbles begin to form, about 15 minutes.
3. 3 Stir salt into yeast mixture, then gradually stir in 2 1/2 cups flour until dough can be picked up in a ball.
4. 4 Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
5. 5 Divide dough into 6 pieces and let rest for a few minutes.
6. 6 Roll one piece into a 15-inch rope, then loop and twist rope into a pretzel shape. Place onto a baking sheet and form remaining pretzels. Cover and let rise for 15 minutes.
7. 7 Preheat the oven to 450 degrees F (220 degrees C). Grease a baking sheet.
8. 8 Bring 3 cups water to a boil in a pot. Stir in baking soda and remove from the heat.
9. 9 Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.
10. 10 Transfer soaked pretzels to the prepared baking sheet; brush with melted butter and sprinkle with salt.
11. 11 Bake in the preheated oven until golden brown, 8 to 10 minutes.

By Tim Drexler

Ingredients

• ✓ salt
• onion
• butter
• leek
• potato
• water
• thyme
• ham bone
• heavy cream
• pepper

Instructions

1. 1 In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
2. 2 Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

By Sara

Ingredients

• ✓ salt
• active dry yeast
• water
• all-purpose flour
• butter
• sour cream
• egg yolk
• egg
• vanilla extract
• white sugar

Instructions

1. 1 Sprinkle yeast over warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Meanwhile, combine flour and salt in the bowl of a food processor; pulse once or twice to combine. Scatter butter over flour; process until butter is thoroughly mixed into flour mixture, about 1 minute.
3. 3 Whisk yeast mixture, sour cream, egg yolks, egg, and vanilla extract together in a bowl; pour into food processor. Pulse several times just until dough starts to hold together and cleans the sides of the bowl (do not overmix). Transfer dough to a work surface; divide in half. Form each dough half into a thick disk; wrap in plastic wrap and refrigerate at least 2 hours to overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
5. 5 Sprinkle a work surface generously with sugar. Roll out 1 dough disk into an 8x16-inch rectangle; sprinkle dough generously with sugar. Fold dough over in thirds, letter-style. Repeat rolling, sugaring, and folding two more times. Roll out dough into a 4x14-inch rectangle, about ¼-inch thick. Repeat process with second dough disk.
6. 6 Cut strips from short sides of dough rectangles about ½- to ¾-inch wide. Place strips onto the prepared baking sheets, twisting and slightly stretching strips or form into horseshoe shapes.
7. 7 Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Cool cookies on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

By Eliserae

Ingredients

• ✓ salt
• russet potato
• butter
• egg
• farina
• all-purpose flour
• prune plum
• white sugar
• butter
• white sugar
• bread crumb
• butter
• sugar

Instructions

1. 1 Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
2. 2 In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
3. 3 Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
4. 4 On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
5. 5 Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
6. 6 Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

By LINDA MCLEAN

Ingredients

• ✓ salt
• ✓ salt
• all-purpose flour
• milk
• white sugar
• active dry yeast
• butter
• vanilla extract
• apple
• sugar
• all-purpose flour
• candied lemon peel
• cinnamon
• nutmeg
• butter

Instructions

1. 1 Gather all ingredients. Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan.
2. 2 Beat 2 ¼ cups flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes.
3. 3 Spread into baking dish and press dough up the sides. Press apple slices into dough.
4. 4 Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs.
5. 5 Sprinkle over apples. Allow dough to rise for 30 minutes. Preheat oven to 400 degrees F (200 degrees C).
6. 6 Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes.

By Adrienne Gardner

Ingredients

• ✓ salt
• white sugar
• water
• cocoa powder
• vanilla extract
• confectioners' sugar
• dry milk powder
• dry milk powder
• water
• cream of coconut
• irish whiskey
• half and half
• instant coffee
• vanilla extract
• almond extract

Instructions

1. 1 Stir sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Let cool and stir in 1/4 teaspoon vanilla extract.nn
2. 2 Whisk confectioners' sugar, both amounts of dry milk powder, and 1/2 cup water in a small saucepan, bring to a boil, and reduce heat to low. Simmer mixture until smooth and thick, stirring often, 15 to 20 minutes. Set aside to cool and stir cream of coconut into milk mixture.nn
3. 3 Combine chocolate syrup, milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract in a blender; blend on high speed for 30 seconds. Bottle mixture and refrigerate. Liqueur will stay fresh in refrigerator at least 2 months. Shake bottle well before serving.nn

By Bruce "Werewolf" McLaren

Ingredients

• ✓ salt
• ✓ salt
• semisweet chocolate
• kirschwasser
• vanilla extract
• heavy cream
• cherry
• coffee
• confectioners sugar
• butter
• kirschwasser
• buttermilk
• vanilla extract
• egg
• white sugar
• shortening
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. 2 Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. 4 Cream butter in a medium bowl until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. 5 Whip cream in a separate clean bowl until stiff peaks form. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

By Valinda

Ingredients

• ✓ salt
• cream of tartar
• heavy cream
• almond extract
• egg
• sugar
• cornstarch
• milk
• honey
• almond
• milk
• confectioners' sugar
• butter
• butter
• milk
• white sugar
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

Ingredients

• ✓ salt
• grapefruit juice
• vodka

Instructions

1. 1 Fill a highball glass with ice then pour in grapefruit juice, salt and vodka. Mix well and serve.

By Leslie A

Ingredients

• ✓ salt
• water
• tart cherry juice
• lemon juice

Instructions

1. 1 Bring water and salt to a boil in a pot until salt is dissolved, 3 to 4 minutes. Stir cherry juice and lemon juice into salted water. Remove pot from heat and chill in refrigerator, about 4 hours.

By MrMrsScott

Ingredients

• ✓ salt
• grapefruit
• gin

Instructions

1. 1 Shake together the grapefruit juice, gin, and a generous amount of salt in a cocktail shaker. Pour into a glass over ice.

By CLOUDSSUNRAIN

Ingredients

• ✓ salt
• water
• sugar
• lemon juice

Instructions

1. 1 In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator.
2. 2 In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve.

By Sue

Ingredients

• ✓ salt
• mixed nut
• water
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet.
2. 2 Bake in the preheated oven for 5 minutes; shake the baking sheet to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes.
3. 3 Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.
4. 4 Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 1 cup soaking water. Blend on low for 30 seconds. Add 1 cup soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes.
5. 5 Pour nut milk through a sieve or a nut bag into a glass container. Stir honey and salt into nut milk. Cover container and store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ salt
• dry milk powder
• white sugar
• cocoa powder

Instructions

1. 1 Mix milk powder, sugar, cocoa, and salt together in a bowl. Transfer mix to an airtight container.

By deetergirl

Ingredients

• ✓ salt
• water
• baking chocolate
• white sugar
• milk

Instructions

1. 1 Heat water and chocolate in a saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth, about 5 minutes.
2. 2 Stir sugar and salt into chocolate mixture. Bring to a boil, reduce heat to low, and simmer, stirring constantly, until sugar is dissolved and flavors combine, about 4 minutes. Pour milk into chocolate mixture and cook until hot. Beat with a whisk until foamy or stir until smooth.

By laady_jr

Ingredients

• ✓ salt
• milk
• white sugar
• vanilla extract
• ice cube

Instructions

1. 1 Combine milk, sugar, and vanilla extract in a quart-size resealable bag; seal and shake.
2. 2 Fill a gallon-size resealable bag with ice cubes; add salt. Place the bag with milk mixture inside the bag of ice; seal and shake until milk mixture thickens, 5 to 8 minutes. Pour milkshake into a tall glass or cup.

By khuber123

Ingredients

• ✓ salt
• almond
• date
• water
• vanilla extract

Instructions

1. 1 Place almonds in a bowl and cover with cool water; place bowl out of direct sunlight and soak for 12 to 48 hours.
2. 2 Place dates in a separate bowl and cover with 1 cup water; soak for 1 hour.
3. 3 Drain and rinse almonds in a colander and transfer almonds to a blender. Add dates and their soaking water, vanilla extract, and salt; pour in 4 cups water. Blend on low speed for 10 seconds and slowly increase to high speed and process for 90 seconds.
4. 4 Place a nut bag or cheesecloth over a bowl; pour in almond mixture. Allow the milk to fully strain through, about 10 minutes. Gently squeeze nut bag or cheesecloth to release any extra milk from the pulp. Transfer almond milk to a container and refrigerate.

By thefoodieandthefireman

Ingredients

• ✓ salt
• water
• rolled oat
• maple syrup
• vanilla extract

Instructions

1. 1 Put water, oats, maple syrup, vanilla extract, and salt into a blender. Blend until combined, about 1 minute. If you blend it for too long, it will become slimy.
2. 2 Pour mixture over a thin towel, or very fine strainer, into a bowl. Strain again for the smoothest result. Pour oat milk into a container or cup and refrigerate until cold, about 30 minutes.

By Gillian Rajchel

Ingredients

• ✓ salt
• brown sugar
• salmon fillet
• honey
• cola-flavored carbonated beverage
• wood chip

Instructions

1. 1 Mix 1 cup brown sugar and kosher salt together in a small bowl.
2. 2 Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
4. 4 Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
5. 5 Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
6. 6 Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

By Kaitlyn85

Ingredients

• ✓ salt
• water
• strawberry
• limeade concentrate

Instructions

1. 1 Place 2 cups water, strawberries, and frozen limeade in a blender; blend until smooth. Strain agua fresca into a pitcher; stir in remaining 2 cups water and salt.
2. 2 Refrigerate until fully chilled, about 30 minutes.
3. 3 Serve over ice. Refrigerate leftovers.

By abbiek

Ingredients

• ✓ salt
• ice
• tequila
• sweet and sour mix
• raspberry liqueur

Instructions

1. 1 Pour salt onto a small plate. Moisten the rim of a margarita glass on a damp towel and press into the salt.
2. 2 In a cocktail mixer full of ice, combine tequila, sweet and sour mix, and raspberry liqueur. Shake vigorously and strain into the salt-rimmed glass.

By Angelica

Ingredients

• ✓ salt
• water
• lime juice
• white sugar

Instructions

1. 1 Combine water, lime juice, sugar, and salt in a pitcher; stir until sugar and salt are dissolved. Refrigerate until cold, at least 15 minutes.

By hypermice

Ingredients

• ✓ salt
• water
• aluminum foil
• baking soda
• dish detergent

Instructions

1. 1 Pour water into a microwave-safe mug or bowl. Heat in the microwave for 1 to 2 minutes.
2. 2 Line the bottom of a cereal bowl with aluminum foil. Pour hot water into the bowl. Add salt, baking soda, and dish detergent; do not stir. Place jewelry on top of foil. Let soak for 5 to 10 minutes.
3. 3 Rinse jewelry in cool water and dry well with a soft cloth.

By AllieGeekPi