Carrot Ginger Dressing is really one of the best condiments around. Not only does it make an awesome dressing for salads, but you can also use it atop freshly steamed vegetables for a healthy meal OR in a sandwich. Sometimes, I eat is straight from the jar or with some crackers. It’s so pretty and orange and that jar makes it look so tempting. You can make this in about 2 minutes if you have a food processor or blender and it provides yumminess for about a week. It has never lasted that long in my fridge. I bet you could package it up nicely as a gift too, but I’m not sure how great it would keep out of the fridge for a while. If you do so, give it away quickly!
Carrot Ginger Dressing
adapted from The Candle Cafe Cookbook
Ingredients:
1/4 cup minced fresh ginger
2 garlic cloves, sliced
1/4 cup diced onions
2 cups peeled and shredded carrots
2 tbsp apple juice
1 tsp sesame oil
1 cup safflower oil (or vegetable oil)
1/2 to 3/4 cup apple cider vinegar
pinch of salt
To Do:
Put everything in a food processor fitted with the chopping blade and pulse until you get a creamy consistency.
If you don’t have a food processor, make sure you chop up everything as finely as possible and use a blender. Blend everything except the carrots and then add carrots a little bit at a time until you get a puree – this dressing should not be chunky.
Refrigerate for ½ hour before serving to allow the mixture to set. Will last up for a week in an airtight container.
I found this recipe on ChocolateandZucchini.com, one of my favorite cooking sites. It is quite different and surprisingly delicious!
1/3 cup freshly grated Parmesan
1/3 cup whole blanched almonds, toasted
A small handful (about 1/3 cup) fresh basil leaves
5 small strawberries (or 3 large), hulled [be sure to use fragrant and full-flavored strawberries: if they're a bit bland, I'm quite sure they'll get lost in the battle]
2 teaspoons extra-virgin olive oil
Salt, freshly ground pepper
Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Taste and adjust the seasoning. Transfer into a jar, close tightly, refrigerate, and use within a few days.
Use in sandwiches, on canap�s and crostini, toss with pasta, etc.
Makes about 1/2 cup (the recipe can be doubled).
This is great with chicken or vegetable dipping!
- peel, seed and grate 1/2 cucumber (English cucumber works best) into a bowl
- add 1/2 C sour cream (light or full fat since you don't use that much, fat free is gross)
- add 1 tsp salt, 1 t powdered garlic
- stir to combine and chill
I got this recipe from my mom. It's perfect to try if you're trying to get rid of leftover basil and want to try something other than pesto. It's yummy drizzled over roasted new potatoes, pasta, etc. This makes a ton so you may want to cut it in half.
3c basil leaves
1 chopped garlic clove
1.5 c olive oil
Put it all ingredients in the food processor and pulverize. Store in refrigerator, but return to room to room temp to reuse.
2 Tbsp. Red Wine Vinegar
6 Tbsp. Extra Virgin Olive Oil
1/2 tsp. salt
1/2 tsp. fresh herbs, such as parsley, chives or dill (your choice)
pepper to taste
Place the vinegar in a small bowl. Whisk in olive oil and season with salt & pepper. Add herbs, cover tightly and refrigerate.
4 Tbsp Balsamic Vinegar
2 cloves garlic
4 tsp Oregano
1 tsp Italian seasoning
2 2/3 Tbsp. tomato paste
1 tsp pepper
Combine all ingredients, mix well. Pour over steak or meat. Let stand for at least 30 minutes.
Makes marinade for four servings of meat.
Makes 2 cups
8 ounces cream cheese at room temperature
½ cup sour cream at room temperature
½ cup good mayonnaise
¾ cup chopped scallions, white and green parts (3 scallions)
¼ cup chopped parsley
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of food processor fitted with the steel blade. Pulse 10 to 12 times, until just blended but not pureed. Serve at room temperature with fresh vegetables and yellow corn chips.
Very easy to make and the best jam you will ever have, I have done some batches with black pepper, some with chilli and I feel that plain is best. The jewel colour and the clear, bright flavour is especially good with home made scones and cream or indeed straight out of the jar! I have made 30lbs this year and I'm doing the last batch of the season right now, this is what you do:
Ingredients
Hull and half 2 1/2 pounds of washed strawberries
1 1/4 lb white sugar
Juice of 1 or 2 lemons - depends how sweet you want your jam
Before you start, put a white saucer or tea plate in the freezer, you will need this for testing for set later.
To cook the jam you need to use a non-reactive metal preserving pan or a very large pan as the sugar will boil right up. Place a cooks thermometer on the side of the pan if you have one, they don't cost very much and it does make life a lot easier. Heat the sugar and lemon gently in ithe pan and then add the strawberries. Stir gently and then bring to a fast boil, turn down the heat if there is danger of boiling over. When the temperature reads 225/230 it will be done. To test for set put about half a teaspoon full of jam on the cold plate, leave it for about 15 seconds and push your finger along the plate into the jam. If the jam wrinkles slightly it is done. Skim off the froth from the top of the jam, let it cool for a few minutes - this helps the strawberries to stay in suspension. Pot and seal the jam.
Sterilising jars
I use screw top glass jars (old jam jars, don't use pickle jars as there will be a taint). Place them on a cold baking tray and put in a cold oven before you start the jam. Heat the oven to about 160C and leave them in there until ready to pot. I also put the tops in, it doesn't seem to hurt the seals. Occasionally you might get a mould growth in a jar, this doesn't affect the jam and it isn't harmful, just remove the top layer. I do keep jam in the fridge once it is opened and unopened jars are kept in a cool, dry and dark place.
1/2 c. mayo
1/2 c. buttermilk
1 tbsp. cider vinegar
1 tbsp. finely chopped parsley
1 tbsp. finely diced green onions
1 clove garlic, crushed
1 tsp. dijon mustard
1/2 tsp. onion powder
1/4 tsp. salt
place mayo and buttermilk in a plastic container w/ a tight fitting lid. Cover and shake until smooth. Add remaining ingredients. Cover and shake until well combined.
I think this came from a magazine (I'm a magazine ho), and I'm now hooked on always having homemade salad dressings-SOO much better than store bought.
i use this to flavor roasts (last minute)and steaks
deli mustard
worchester sauce
in a small bowl put one part deli mustard to two worchester sauce and whisk til mixed well and pour over meat. let marinade or cook immediately
Mustard Pickled Beans
4 quarts of green beans
3 cups of sugar
½-¾ cup of flour
½ cup of mustard
1 tbsp of celery seed
1 tbsp of tumeric
3 cups of white vinegar
Wash and cut the beans into inch pieces and boil in salted
Water until tender.
Make the dressing using the sugar, flour, mustard, celery seed, tumeric and vinegar. Boil until thick, then add beans and mix well. Pour into hot sterilized jars and seal tightly.
You can replace half of the beans with cauliflower pieces.
Mediterranean Herb Blend Recipe
3 tbsp of sun dried tomatoes
2 tbsp of dried basil
2 tbsp of dried parsley
1 tbsp of dried oregano
1/2 tsp of dried garlic granules
1/2 tsp of dried lemon peel
1 tsp of dried red pepper flakes
Blend all ingredients, place in a cellophane bag or jar. (makes 3/4 cup)
(recipe using previous mix)
Mediterranean Herb Vinaigrette
1 tbsp of Mediterranean Herb Blend
1/4 cup of olive oil
juice of one lemon
Mix all ingredients. Refrigerate for a few hours to allow the flavors to blend. Stir to mix well before pouring on salad greens or grilled vegetables.
I got this recipe from allrecipes.com but have changed it to only 4 servings. Great for Chicken or Pork.
2 cloves garlic, coarsely chopped
2 tablespoons and 2 teaspoons minced yellow onion
1/3 cup freshly squeezed orange juice
2 tablespoons and 2 teaspoons freshly squeezed lime juice
1/8 teaspoon ground cumin
1/4 teaspoon dried oregano flakes
1/8 teaspoon lemon-pepper seasoning
1/8 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 tablespoon and 1 teaspoon chopped cilantro
1/4 teaspoon hot pepper sauce (e.g. Tabascoâ„¢)
1/3 cup olive oil
Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth
With the high cost of spices, I'd like to share this simple homemade recipe for Pumpkin Pie Spice Mix~ Most of these ingredient you may already have in the pantry. Mix all together and the recipe will yield 1 Tsp of freshly made spice mix~ Janie
Ingredients
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
This is a tangy and garlicky traditional southern French dip. I find it is best served with raw or grilled vegetables or with steamed artichokes.
Ingredients:
2 egg yokes
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
1 cup olive oil
3 tablespoons chopped mixed fresh herbs such as parsley, chervil, or tarragon
2 tablespoons chopped watercress
5 garlic cloves crushed
Salt and ground pepper to taste
*Beat together the egg yolks, mustard and vinegar
*Gradually blend in the oil, a trickle at a time whisking well after each addition until thick and smooth
*Season with salt and pepper to taste
*Stir in mixed herbs, watercress and garlic then transfer to serving dish and chill before serving
May be served with cold grilled or raw vegetables such as: baby carrots, celery, peppers, artichokes, asparagus, string beans, radishes, endive, fennel, or new baby potatoes.
Here are 3 sauce recipes perfect for potstickers, eggrolls, crab rangoons or as a condiment to your fave thai dishes.
SIMPLE GINGER SOY
combine the following -
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
1/4 teaspoon grated ginger root
CUCUMBER VINEGAR SAUCE
combine the following -
3tbp Vinegar
1tsp Sugar
1/2tsp Salt
1 Cucumber – sliced and diced
1 Mild chopped chilli – chopped
2 Leaves of fresh coriander – chopped
VINEGAR CHILI SAUCE
combine the following -
4tbp Vinegar
2tbp Fish sauce
2tbp Sugar
2cloves Garlic - grated
1knob Ginger - grated
One Red Chilli - chopped
4leaves Coriander - chopped
Barbecue Dry Rub 12/22/91
1 tbls Chile, ground, new Mexico
2 tsp Paprika, hungarian
1 tsp Cumin, powder
1 tsp Coriander, ground
1 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Mustard, dry, Coleman's
1/2 tsp Black Pepper, fresh ground
1/2 tsp Thyme, leaves, dried
1/2 tsp Curry powder
1/2 tsp Allspice, ground
Mix all ingredients. Rub on meat and refrigerate the night
before smoking. Comment: Consider halving the Chile for a milder rub.
Bruce's BBQ Rub
1/2 C Light brown sugar, packed
1/2 C White vinegar
1/4 C Seasoned salt
1/4 C Onion powder
1/4 C Paprika
2 Tb Pepper
2 Tb Chile powder
2 Tb Dry mustard
1 tsp Poultry seasoning
1 tsp Thyme
1 tsp Tarragon
1 tsp Ginger
1/2 tsp Allspice
Place all ingredients in a resealable gallon-size freezer bag. Make
Sure bag is sealed. Shake and tumble the mixture until all ingredients are thoroughly mixed.
Yield: 2 cups
This is a recipe from a Farm Journal cookbook that I lost track of and can't believe I'd forgotten about it!! I used to make it quite a lot!! Anyway, finding it again reminded me just how wonderful it is and I wanted to share it with all of you!!
Enjoy!!
(o:Kay:o)
Tomato-Olive Relish
1 (6 oz.) can pitted ripe olives, drained
2 cloves garlic, crushed
olive or salad oil, or a mixture of both
1 pt. cherry tomatoes
2 med. onions, sliced and separated into rings
1/2 c. chopped parsley
1 Tb. wine vinegar
Place olives and garlic in jar. Cover with oil. Cover jar and chill at least 24 hours.
Drain olives, reserving oil. Add washed and stemmed tomatoes, onion rings and parsley. Add 1 Tb. of the marinating oil (use remainder in salad dressings) and vinegar. Toss.
Serve as garnish on a platter of steak or grilled hamburgers, or ina bowl on the buffet.
Makes 8 small servings.
APPLE BUTTER
The fall of the year in my home State of Virginia was a time for my family to go either to the apple orchard or go down the mountain to my great-grandparents to pick apples. The mountains and valleys were beautiful with the fall foliage. The air was crisp and fresh. The cool mountain streams that cooled our feet in the summer now ran colder.
As we picked apples, my father would reminisce about the times he had spent with his grandparents on their farm during apple harvest. Apple harvesting wasn’t easy work. The apples had to be picked and sorted into baskets. All of this was done by hand. Some were taken to market and others would be turned into applesauce, apple cider, apple pies, apple cobblers, apple cakes, apple jelly, and apple butter. Some of the apples were dried to be used through the winter in fried pies and other desserts.
I recall once when I was small our going to visit my great-grandparents. My great-grandfather was making apple cider, and he gave us a tin cup to hold under the cider press (cider mill) to get fresh squeezed apple cider. Other times, my great-grandmother would go to the spring-house and bring up cold cider for us to drink. There was also hot cider that was so good after we had been outside on those cold days. That homemade cider was also put into the apples in the pot that would cook and turn into applesauce!
Those days are just a memory now, but the joy of making apple butter stays with me. Occasionally, I will still make the apple butter from fresh apples. With life being on such a fast pace, about 2-3 years ago, I started using store-bought applesauce to make the apple butter. The scent of the apple butter brings back many pleasant memories. The aroma of apple butter fills the house with a wonderful scent.
I hope you enjoy this recipe. Bake some fresh white bread. When it comes out of the oven, spread the apple butter on it. Some people like to put fresh butter on the bread before spreading with the apple butter.
APPLE BUTTER:
96 - 100 ounces of unsweetened applesauce (approximately 11 cups)
6 cups sugar
3 teaspoons cinnamon
3/4 teaspoon ground cloves
Put all ingredients into a large slow cooker and stir well. Cook 6 hours on high or start on high and then cook on low all day. Remove the lid the last hour so it will thicken better. Stir occasionally while cooking. To test to see if it is done, take out some of the apple butter and put it into a small bowl. It should be thick when it has cooled. It should not be runny nor firm. The apple butter will be dark brown when done.
Wash and sterilize 8 oz. jelly jars. Dry and put into a 250 degree oven until ready to fill. Boil a pan of water, and put the jar lids (the part with the rubber around the edge) into the boiling water, and boil 5 minutes.
Take out a jar and fill it with apple butter to within ¼ inch of the top of the jar. Wipe the rim with a clean damp cloth. Then dry the edge of the rim with a clean towel. Take a lid out of the boiling water, dry it off, and put it on top of the jar. Seal the jar with the band. Put filled jar back into the oven. Continue filling jars until all apple butter is “put up†(meaning, put into jars).
When jars are filled, remove from oven. Sit jars on the counter close together on a towel. Wrap top and sides with several towels. Cool. Check to make sure the jars sealed (the centers of the lids will be depressed). Label and date the jars. Store in a cool, dark, and dry place several weeks before serving. Shelf life is several years – but it won’t last that long!
If for gifts, you can put a little bit of fiberfill over the top of the lid, then over that place a circle of material that has been cut with pinking shears, then screw the band back on.
This one is from 2002 from the AJC and the admission's clerk at HMC makes them for all parties in her department and everyone loves them :O)
'Lydia Pickles' put sweet spin on dills
By THE FOOD GODDESS
Atlanta Journal-Constitution Staff Writer
RECIPE SWAP
If you remember, K Corn was in a pickle over a sweet pickle recipe that uses dill pickles. There were many responses, and the goddess sends a great big hug for all of your efforts.
Meredith Holt of Sugar Hill sent in a recipe that sounded like the one K was looking for. She writes, "My mother, 88 years young, who lives in northwestern Ohio, has been making these for many years and calls them 'Lydia Pickles.' Her lady friends from her church Lydia Circle love them, and they are a staple at their church luncheons and bazaars."
CONDIMENT
Lydia Pickles (Sweet Dill Pickles)
Makes 28 servings
Preparation time: 10 minutes These pickles will continue to sweeten over time.
1 (46-ounce) jar dill pickles, drained
2 cups granulated sugar
1 tablespoon white vinegar
Slice pickles into 3/4-inch chunks and put back into original jar. Cover with sugar and vinegar. Put on original lid and shake it a few times. Leave on the counter and shake or roll several times throughout the day. After sugar is dissolved, place in the refrigerator. Makes its own juice.
Per serving: 12 calories, no protein, 3 grams carbohydrates, no fiber, no fat, no cholesterol, 425 milligrams sodium. 1
3 cups of cranberry juice
1 cup of jalapeno peppers, chopped & seeded
7 cups of sugar
1 cup of vinegar
2 pouches of liquid fruit pectin
10 drops of red food coloring, optional
Have sterilized jars and lids ready to go. Place cranberry juice & peppers in a blender, cover & process until the peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a large kettle and add the sugar. Bring to a full rolling boil, stirring constantly.
Stir in the vinegar & pectin, return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat, skim foam and add food coloring.
Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath.
Yield: 8 1/2 pints
I made an extra hot batch for my husband this year and added 4 Habanero peppers to the mix!
1/4 cup of jalapeno peppers, ground
1 1/2 cups of green bell pepper, chopped
6 cups of sugar
1 package of Certo
1 1/2 cups of vinegar
green food coloring
Combine the jalapeno peppers, green peppers and vinegar in a blender and process until the bell peppers are finelt chopped. Pour this into the sugar and dissolve. Boil for 8 minutes, stir in pectin and boil for 5 minutes more stirring constantly. Remove from heat and add food coloring. Skim off foam. Ladle into sterilized jars leaving a 1/4 inch headspace. Adjust caps. Process in a boiling water bath for 5 minutes.
This is another easy thing to bring together. It's astonishingly yellow (naturally) with an incredibly vibrant flavor. It goes great on toast, scones, pound cake, crepes, tarts, etc... It pretty much makes everything better.
* 7 large egg yolks, plus 2 large eggs (I said it was good - not healthy)
* 1 cup plus 2 tbsp sugar (approx 8 oz.)
* 2/3 cup juice plus 1/4 cup finely grated zest (from about 4 lemons)
* 4 tbsp (1/2 stick) unsalted butter, cut into four pieces
* pinch salt
* 3 tbsp heavy cream.
1) In a medium nonreactive bowl, whisk together the yolks and whole eggs until combined. Add the sugar and whisk until just combined again (just a few seconds). Add the lemon juice, zest and salt and whisk to combine.
2) Transfer the mixture to a medium nonreactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin, sauce-like consistency and registers 170 degrees on an instant-read thermometer, around five minutes (although I find sometimes it takes a bit longer).
3) Immediately pour the curd through a fine-mesh stainless steel strainer set over a clean, nonreactive bowl (it'll take a few minutes to work the curd through, but it gets the spent zest out so the curd's not grainy). Stir in the heavy cream.
That's it. It keeps in a sealed container in the fridge for a while. I couldn't say how long because I usually eat it all within a day, sadly. It does call for a lot of egg yolks - separate the whites out and freeze them in ice cube trays; once frozen, transfer them to a zip top bag. They'll be good for omelets, merengues, angel food cake, etc...
Was no sure what to list this under however its considered it makes a wonderful batter for meat.
A friend from Montana gave this recipe to me the the early 80's and have been using it since. I will really make a tenderized round steak go along ways. :>)
FINGER STEAK BATTER
1 cup flour
1 cup milk
1 egg, beaten
1/4 teaspoon garlic powder
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons cornstarch
1 teaspoon soy sauce
Mix all of the ingredients together. Cut meat into thin strips.
Add to batter.
Let stand 1 hour in fridge
Deep fry in heavy skillet
This can be used for beef, pork and is the only way I will eat deer meat. Takes the wild taste out.
I usually cut cube steaks or tenderized round steaks in strips and use them.
This is my traditional edible gift. I have been giving it away for years.
The chutney is good with vegetarian meals, and really gives hamburgers a lift.
1 can (29 ounces) of crushed tomatoes
½ cup granulated sugar
¼ cup cider vinegar
1 tablespoon of garam masala
½ cup raisins
½ cup chopped dried apricots.
In a medium saucepan, place the tomatoes. Stir in sugar, vinegar and garam masala. Bring to a boil, reduce heat and simmer uncovered stirring occasionally until nearly thick, 15-20 minutes. Add raisins and apricots, cook until thick about 10 minutes.
Ladle into hot canning jars and process. Enjoy.
When I make this recipe I buy the garam masala in bulk from the Indian store. This morning I bought an 84-oz. can of crushed tomatoes from a bulk grocer for $3.49
(Recipe courtesy of 'Stonewall Kitchen Favorites')
This recipe can be made several days ahead of time; cover and refrigerate until ready to use, about 5 days. You may also make the butter in a small ramekin, cover with plastic wrap, and freeze for up to 3 months.
1/4 cup butter (1/2 stick), softened
2 tablespoons finely chopped fresh or frozen cranberries
1 teaspoon grated or finely chopped peeled, fresh ginger
1 tablespoon sugar
Using a fork, mix together all ingredients in a small bowl.
Spread on pancakes, muffins, sweet potatoes or toast.
(Recipe courtesy of 'Stonewall Kitchen Favorites')
This recipe can be made several days ahead of time; cover and refrigerate until ready to use, about 5 days. You may also make the butter in a small ramekin, cover with plastic wrap, and freeze for up to 3 months.
1/4 cup (1/2 stick) butter, softened
2 tablespoons pure maple syrup
1/8 teaspoon nutmeg
1/8 teaspoon ground cinnamon
Using a fork, mix ingredients in a small bowl.
Spread on pancakes, waffles, muffins, toast, scones, squash, cooked carrots or beans, cooked salmon or fish fillets, pork chops, or pork tenderloin.
(Recipe courtesy of 'Stonewall Kitchen Favorites')
This recipe can be made several days ahead of time; cover and refrigerate until ready to use, about 5 days. You may also make the butter in a small ramekin, cover with plastic wrap, and freeze for up to 3 months.
1/4 cup (1/2 stick) butter, softened
3 tablespoons dark, bittersweet, or milk chocolate or chocolate fudge sauce
1 teaspoon sugar.
Using a fork, mix ingredients in a small bowl.
Spread on toast or muffins, or add to pancakes or waffles. Make a tea time treat by spreading on thin bread (crusts removed) and topping with fresh raspberries.
Get some really good quality full cream Greek-style yoghurt (I sometimes mix fresh or sour cream into lowfat yoghurt if I can't find the real thing). Put it in cheesecloth draped in a sieve and let it stand overnight over something to catch the drips, to make it really thick and like soft cheese.
Per 2 cups of yoghurt use the following ingredients to mix various raitas.
1. A grated medium cucumber, salted and squeezed to get rid of as much moisture as possible. Some grated onion. Chopped coriander or mint leaves to taste. Fry some black mustard seeds in ghee and pour over the raita like a garnish.
2. Peel and deseed 2 sweet and ripe tomatoes. Sprinkle with quite a lot of sugar and salt and let it stand for 2-3 hours. Pour off the juice, mix into the yoghurt with a tablespoon or so of grated fresh ginger, and top with cardamom-flavoured ghee.
3. Grate about 2 inches of fresh ginger, slice a banana and chop coarsely; chop some destoned sweet dates. Mix all these into the yoghurt, flavour to taste with salt and dark brown sugar and top with ghee and chopped coriander leaves