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Peel, core, and spiral-slice apples in seconds — pie prep
Instantly mince garlic without a knife — self-cleaning basket
Apple wood — mild, sweet smoke for poultry and pork
Raw ACV with mother — dressings, shrubs, tonics, pickling
Granulated garlic — rubs, seasoning blends, sauces, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Instantly mince garlic without a knife — self-cleaning basket
Apple wood — mild, sweet smoke for poultry and pork
Raw ACV with mother — dressings, shrubs, tonics, pickling
Granulated garlic — rubs, seasoning blends, sauces, marinades
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bring a large pot of water to a boil; add brussels sprouts and return to a boil. cook, for about 20 minutes, or until sprouts are tender but firm (if using frozen, cook according to the package directions). drain. heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant. add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce. add salt and pepper to taste and serve immediately.