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Homemade Herb Salt
Pantry American

Homemade Herb Salt

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
  2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ramp Sea Salt
Pantry American

Ramp Sea Salt

5.0

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Roughly chop ramp leaves; place in the bowl of a food processor. Process until finely chopped; transfer to a bowl. Stir in salt until well mixed.
  3. 3 Spread ramp salt on the prepared baking sheet in a thin layer; it will be green and damp. Air dry until completely dried, stirring occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours until completely dry. Store in an airtight container.

By Shanda

Turkey Brine
Pantry American

Turkey Brine

4.9

Prep
5 min
Cook
5 min
Total
520 min

Instructions

  1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
  2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
  3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Plum Chutney
Pantry American

Plum Chutney

4.5

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Combine plums and sugar in a heavy-bottomed stockpot; cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
  2. 2 Stir in salt, ginger, chili powder, cloves, and cinnamon; cook over low heat until reaches desired consistency, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
  3. 3 Stir in vinegar; cook over low heat, stirring frequently to prevent burning, 5 minutes. Cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

By Jill Sander

Homemade Feta Cheese
Pantry Greek

Homemade Feta Cheese

5.0

Prep
45 min
Cook
5 min
Total
898 min

Instructions

  1. 1 Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
  2. 2 Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
  3. 3 Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
  4. 4 Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
  5. 5 Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
  6. 6 Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
  7. 7 Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
  8. 8 Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

By ChefJackie

Mushroom Cream Gravy Sauce
Pantry American

Mushroom Cream Gravy Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt butter in a heavy-bottomed pan over medium heat until foamy, 3 to 4 minutes. Add shallots and garlic; cook and stir for 3 minutes. Stir in mushrooms and rosemary until coated; cook for 1 minute.
  2. 2 Pour 4 tablespoons wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase the heat to medium-high; add cream and remaining 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.

By Amber D Marcu

Vegan Barbeque Sauce
Pantry American

Vegan Barbeque Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
  3. 3 Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.

By chefcs

Dale's Awesome Sauce
Pantry American

Dale's Awesome Sauce

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Rub tomato halves, bell pepper halves, onion halves, and garlic halves with olive oil; season with garlic powder, sea salt, and black pepper.
  3. 3 Cook vegetables on preheated grill, turning regularly, until wrinkled and slightly charred, 5 to 10 minutes.
  4. 4 Put grilled vegetables into a blender bowl with mayonnaise and dried chipotle pepper; blend until smooth.

By honeykaron

Salsa di Noci
Pantry Italian

Salsa di Noci

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
  2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
  3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Hungarian Pickled Cauliflower
Pantry European

Hungarian Pickled Cauliflower

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
  2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
  3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

Chicken Broth
Pantry American

Chicken Broth

4.1

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
  2. 2 Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

By JW

Blackberry Habanero BBQ Sauce
Pantry American

Blackberry Habanero BBQ Sauce

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, blackberries, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, ginger, ground chipotle pepper, red pepper flakes, black pepper, liquid smoke, teriyaki sauce, and hot pepper sauce in a large pot over medium-high heat; bring to a simmer.
  3. 3 Reduce heat to medium-low; simmer for 10 minutes. Add 3 whole habanero peppers; simmer until sauce is thickened, about 20 minutes more. Discard habanero peppers.
  4. 4 Fill a blender no more than halfway with barbecue sauce. Cover and hold down lid with a towel; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining sauce.

By Smoke

Mashed Jalapeño Cilantro Sweet Potatoes
Dinner Mexican

Mashed Jalapeño Cilantro Sweet Potatoes

4.5

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bake sweet potatoes directly on the middle rack in the preheated oven until tender, 45 minutes to 1 hour.
  3. 3 Meanwhile, place jalapeño pepper directly on the middle rack with the potatoes in the oven and bake until the skin loosens, about 20 minutes. Peel jalapeño pepper, mince, and place into a large bowl.
  4. 4 Peel sweet potatoes and add to minced jalapeño pepper in the bowl. Add softened butter, orange juice, and cilantro. Mix with an electric mixer until smooth and creamy; season with salt and pepper. Transfer to a 1-quart baking dish. Drizzle with melted butter, then sprinkle the top with walnut pieces.
  5. 5 Bake in the preheated oven until hot in the center, about 20 minutes.

By Terri Harnish

The Perfect Margarita
Drink Mexican

The Perfect Margarita

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt.
  3. 3 Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
  4. 4 Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until the outside of the shaker has frosted.
  5. 5 Strain margarita into the salt-rimmed chilled glass and garnish with a slice of lime.

By John Mitzewich

Corn Truffle (Huitlacoche) Quesadillas
Dinner Mexican

Corn Truffle (Huitlacoche) Quesadillas

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeño pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
  2. 2 Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until bottom tortilla is crisp, about 2 minutes. Flip stacked tortillas and cook other tortilla until crisp, about 2 minutes. Separate two tortillas; place them separately, uncooked-side down, onto the hot griddle. Cover crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of corn truffle mixture over cheese, then lay crisp side of second tortilla on top to cover truffle mix.
  3. 3 Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

By gem

Scrambled Eggs, Cheese, and Avocado Tortilla Bowl
Breakfast Mexican

Scrambled Eggs, Cheese, and Avocado Tortilla Bowl

5.0

Prep
10 min
Cook
6 min
Total
18 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
  2. 2 Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
  3. 3 Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
  4. 4 Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
  5. 5 Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.

By Shelley West

Mexican Black Bean and Turkey Wraps
Dinner Mexican

Mexican Black Bean and Turkey Wraps

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Saute onion with sea salt and cayenne pepper until softened, about 7 minutes. Add ground turkey and garlic powder; cook and stir until turkey is no longer pink, about 5 minutes. Add black beans, water, green bell pepper, green chiles, and taco seasoning. Mix well. Reduce heat to low and let simmer with the lid on until flavors blend, 10 to 15 minutes.
  2. 2 Stir cooked rice into the turkey mixture; simmer until heated through, 3 to 5 minutes. Remove from heat and let stand for 10 minutes.

By Aron Bartram

Refreshing Avocado, Tomato, and Mango Salsa
Appetizer Mexican

Refreshing Avocado, Tomato, and Mango Salsa

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
  2. 2 Cover bowl with plastic wrap and refrigerate for 30 minutes.

By Citygirlincountry

Salmon Ceviche
Dinner Mexican

Salmon Ceviche

4.2

Prep
15 min
Cook
Total
270 min

Instructions

  1. 1 Stir salt, chili paste, and sugar into lime juice in a large glass or plastic bowl until dissolved; stir in black pepper and cumin. Stir in tomato, onion, olive oil, cilantro, and garlic; stir in salmon. Cover the bowl with plastic wrap; refrigerate, about 4 hours.
  2. 2 Drain excess liquid from salmon; gently stir in avocado slices. Set aside at room temperature, about 15 minutes.

By Sarah Z

Black Bean Salad with Peaches
Dinner Mexican

Black Bean Salad with Peaches

3.8

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

By Ivy Larson

Spiced Street Corn Salad (Esquites)
Dinner Mexican

Spiced Street Corn Salad (Esquites)

4.0

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
  2. 2 Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.

By Marilyn Schlossbach

Taqueria-Style Spicy Pickled Carrots
Dinner Mexican

Taqueria-Style Spicy Pickled Carrots

4.8

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Whisk vinegar, water, and sea salt together in a small saucepan; bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
  2. 2 Peel carrots; cut into ½-inch diagonal slices. Cut onion into quarters; cut each quarter into 3 strips. Cut stems off jalapeños; cut each jalapeño into 6 strips. Slightly crush each garlic clove.
  3. 3 Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add carrots; cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds; cook and stir for 2 minutes. Add onion, jalapeños, and garlic; cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
  4. 4 Pack vegetable mixture into a 24-ounce wide mouth canning jar; pour in cooled vinegar mixture until liquid reaches 1 inch from the top. Pour 1 teaspoon olive oil on top; secure the lid. Cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

By Buckwheat Queen

Chef Julian's Smoked Tuna Tacos
Dinner Mexican

Chef Julian's Smoked Tuna Tacos

Prep
45 min
Cook
71 min
Total
116 min

Instructions

  1. 1 Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
  2. 2 Mix brown sugar and 1/4 cup salt together in a bowl.
  3. 3 Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
  4. 4 Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.
  5. 5 Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
  6. 6 Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.
  7. 7 Preheat a grill for medium-high heat and lightly oil the grate.
  8. 8 Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.
  9. 9 Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
  10. 10 Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

By Twenty20 Grill

Sweet Potato-Black Bean Quesadillas
Dinner Mexican

Sweet Potato-Black Bean Quesadillas

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
  4. 4 Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
  5. 5 Heat a large skillet over medium heat.
  6. 6 Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
  7. 7 Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.

By Jonathan Charbz

Slow Cooker Mexican Chicken Casserole
Dinner Mexican

Slow Cooker Mexican Chicken Casserole

4.5

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
  2. 2 Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
  3. 3 Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
  4. 4 Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

By Cal-83

Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)
Dinner Mexican

Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)

4.7

Prep
20 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Place orange juice, white onion, ½ cup lemon juice, achiote paste, ¼ cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade is smooth.
  2. 2 Rub pork with salt and black pepper; place in a pressure cooker. Add lard; pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator is gently rocking. Cook from the start of the whistling sound for 45 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter; reserve cooking juices in pressure cooker.
  3. 3 Prepare habanero sauce while pork is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1 cup warm water, ¼ cup lemon juice, and ¼ cup white vinegar. Season with sea salt, black pepper, and dried oregano; stir until well combined.
  4. 4 Shred pork with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

By Chef Gaby Cervello

Gomasio (Sesame Salt)
Japanese

Gomasio (Sesame Salt)

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
  2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen