3 gallons apples (after peeled,cored and sliced)
3 cups sugar (splenda)
2 teaspoons cinnamon (or to your taste)
Peel,core and slice apples, cover with sugar, let set overnight in plastic or glass bowl, covered.0 minutes.
Mix apples, sugar and cinnamon in large pan, cook until apple mixture is thick and apples are done. If apples do not thicken you can add cornstarch. (be sure to mix cornstarch in cold water before adding to apple mixture.)
Put in sterlized jars and cook in water bath for 10 minutes. Approx. 12 pints.
Tomato Sauce
20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 tsp. kosher salt
1 tsp. pepper
1 cup finely diced onion
2 tsp. minced garlic
1 Tbs. finely chopped oregano leaves
1 Tbs. finely chopped thyme leaves
1 cup white wine
Heat oven to 325. In two 13x9 pans place tomato halves cut side up.
Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2
hours. Check the tomatoes after 1 hour and turn down the heat if they seem
to be cooking too quickly. Then turn the oven to 400 and bake another 30
minutes. Remove from the oven and process tomatoes through a food mill on medium
dye setting over a small saucepan. Discard skins. Add white wine, bring to
a boil, reduce heat to low and cook for 5 minutes.
3 ounces unsalted roasted peanuts
1 large clove garlic, peeled, minced
1 Thai chili, seeded, minced
1 tablespoon vegetable oil
1 cup chicken stock
1/3 cup unsweetened coconut milk
1 tablespoon hoisin sauce
1 tablespoon fish sauce (patis)
1 tablespoon sugar
Chop 1 tablespoon of the peanuts; grind the rest.
Stir-fry garlic and chilies in oil over medium heat, 5 minutes.
Add ground peanuts and stir until they release some of their oil, about 5 minutes.
Add remaining ingredients; bring just to a boil over medium heat.
Reduce heat and simmer until oil begins to surface, about 15 minutes.
Garnish with chopped peanuts.
Makes 1 cup
1/4 cup sugar
1/2 cup water
1/2 cup red wine vinegar
1 or 2 tablespoon fish sauce
2 or 3 teaspoons ground chili peppers
1/2 carrot or daikon, shredded
1/4 cup peanuts, chopped
Combine sugar and water in a saucepan; bring to a boil.
Reduce heat and simmer 10 minutes, or until sugar dissolves.
Remove from heat.
Stir in red wine vinegar, fish sauce and chilies.
Chill.
Stir in carrot and top with peanuts just before serving.
In the Indian kitchen chatni is a freshly prepared, usually herbal, pungent and spicy paste that accompanies almost any type of curry.
1. Take a good handful of washed mint leaves and 3-4 unseeded green chillies and puree them in the blender with a quarter cup of rice vinegar and dark brown sugar and sea salt to taste (you should achieve a well-balanced sweet-sour-salty-hot-cool mixture.
2. Use only one or two chillies in the above recipe, add a handful of coriander leaves and stems, less vinegar and no sugar for a completely different, spicy but not hot, flavour.
3. Soak a golfball-sized piece of tamarind in half a cup of boiling water for 10 minutes. Sieve the thick dark brown pulp and stir in the chopped flesh of 10 dates, finely sliced green or red chillies to taste and a good amount of salt.
4. Vary any of the above recipes by flavouring them with a teaspoon or so of freshly roasted and ground cumin or coriander seeds, or a combination of both.
This is excellant and you can freeze it. Make it up the day before or order to get all of the wonderful flavor this butter produces~Janie
Ingredients
1-1/2 slices of bacon, chopped fine
1 Tbs minced shallot
1-1/2 Tbs Cognac( can use Brandy)
2 Tbs butter
1-1/2 Tbs chopped parsley
Cook the bacon and add the shallot. Remove from the heat and add the cognac. Cool. Add the butter and the parsley. Place a piece of saran wrap on the work surface and place the butter on the saran wrap. Roll into a log. Twist the ends of the saran wrap tight and chill well. When ready to serve cut into slices.
I got this recipe from my friend Rochelle, a Texan transplanted to San Francisco. This is yummy to squeeze on tacos, burritos, black bean soups, etc.
"spicy" -- chipotles are nice.
1 1/2 cups sour cream (I prefer using Mexican crema)
1 1/2 tablespoons skim milk
scant 1/4 teaspoon cayenne
scant 1/4 teaspoon pure red chile powder
scant 1/4 teaspoon granulated garlic
salt to taste
Whisk all ingredients together and refrigerate.
My mother always had her own salad dressing on hand...here is her recipe.
2 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. dry mustard
1/8 tsp. pepper
1/2 cup vinegar
2/3 cups salad oil
Mix together and chill
I have been fortunate to obtain this recipe from my honey. It is my understanding that it is an old recipe. I can confirm that it can lead to the most incredible shish kabobs ever. He obtained the recipe from his friend's mother years ago.
1 or 2 (10 oz.) bottles lite soy sauce
1 oz. bourbon
1 T. sugar
1 clove fresh garlic--minced
1 T. oil
1 t. grated fresh ginger
a dash (or more) pepper
Blend all ingredients and allow flavors to marry.Prepare shish kabobs on soaked sticks. Beef tenderloin and veggies of choice, along with fresh pineapple make great choices.
Allow shish kabobs to marinate until cooking time. The possibilities are endless. This marinade is great on any meat, poultry, or seafood. Cook over an open grill until done.
I have seen some serious parties come to a halt when these are grilled. If per chance you fix too many (which is not likely) they will keep in the fridge for several days in the marinade.
Enjoy
2 qt. unsweetened applesauce
3 cups sugar
¼ tsp ground cloves
2 tsp cinnamon
½ cup red hot candies
Directions:
Mix all ingredients together and cook slowly till thickened to your liking. Ladel into hot canning jars. Seal and give a 10 min. hot water bath.
Right after Uncle Mick died I started spending every saturday with Aunt Doris. On one of these saturdays while the boys were at their dad's Aunt Doris and I went to Albany, Oh and bought apples so she could teach me how to make her homemade applebutter. We pealed, cooked and mashed the apples through a seive to make our own applesauce. I now subsitute unsweetened applesauce. I still like to make it the way she taught me to though. It just tastes better when you have the memories to go with what your doing
I kinda made this up from a complitaion of a bunch of other Mango Salsa recipes that I have seen, you can use as much as you like of each ingredient to determine how large of a dish you would like to prepare and what you want to use it for.
I like using it for many different things:
As a side dish on its own
With fish
With shrimp
With chips
With Sausage
I start with about 1/2-1 of each then add from there:
Mango
Avocado
Red Pepper
Pineapple
Red Onion
Cilantro
Tomatoes
Dice all ingredients and mix adding lime juice and salt to taste.
Added bonus is that all the different colors make the dish look so pretty!
Since we were talking about roasted peppers in the tea room I thought I would put up one of my favourite recipes that use them. It's called ajvar(pronounced I var(like far))and it is like a relish/spread or chutney depending on how much you macerate the ingredients.
Ingredients:
1 pound sweet red and/or yellow peppers(red works best)
1 Hungarian yellow hot banana pepper (or any other large hot pepper or combination of smaller peppers)
1 medium eggplant
1 or 2 cloves garlic, crushed with 1/4 tsp salt
1/4 cup extra virgin olive oil
2 Tbs red wine vinegar or to taste
Directions:
Preheat oven to 425 F. Place peppers and eggplant (I slice in half and drizzle a little oil on it) in a baking pan and roast until soft. Dip in cold water and remove skins with wet hands, also seeds and ribs from the peppers. Mince the flesh finely in a stainless steel cooking pan, add the garlic, oil, and vinegar, and cook until the mixture is thick, like fine chutney. Cool to room temperature, and serve in a glass bowl, drizzled with a little more olive oil. Store in the refrigerator.
Serve with dark bread, such as party pumpernickel or party rye, and cream cheese (Kajmak if you have access to it, very rich and light type of cream cheese made from water buffalo milk).
I have made this by roasting garlic instead of cooking into mixture with good results as well as omitting the cooking step all together and just mixing and chilling. It lasts a few weeks in fridge either way. Without the cooking it definitely will resemble chutney.
Also great to grill ingredients instead of roasting to give it that smoky flavour.
This is my husbands family's "secret" and "classic" grilling recipe. He would kill me if he knew I was posting it on here but it's too good not to share!
1/4 cup vegetable oil
1/4 cup soy sauce
2 Tb. Ketchup
1 Tb. Vinegar
Ground Pepper
Minced garlic-a lot!
Marinate a large flank steak in the sauce for a few hours then grill and slice length-wise in thin pieces.
I know that some of the ingredients in this recipe might seem a little odd but the combination is soooo good, you must try it!
1 cucumber, peeled and diced
5 Tbsp sugar
1 cup boiling water
1/2 cup vinegar
1 tsp salt
3 red chili peppers, seeded and chopped
2 shallots, finely chopped
1 Tbsp chopped cilantro
Place cucumber in a small non-reactive bowl.
Dissolve sugar in boiling water.
Stir in vinegar and salt.
Pour boiling sauce over cucumbers.
Sprinkle with peppers and shallots.
Cool.
Garnish with cilantro.
1/4 cup oil
2 cloves garlic, minced
1 onion, chopped
1/2 tsp red chili flakes
1/2 tsp curry powder
1 Tbsp lemon grass
1 cup coconut milk
1 2" cinnamon stick
3 bay leaves
2 Tbsp fish sauce
3 Tbsp brown sugar
3 Tbsp lime juice
1 cup chunky peanut butter
Saute garlic, onion, chili pepper flakes, curry powder, and lemon grass for 2-3 minutes.
Stir in all other ingredients and lower heat to just a simmer.
Cook for about 20-3o minutes being very careful to not burn sauce.
1/2 cup sugar
1/2 cup water
1/2 cup GOOD red wine vinegar
2 Tbsp fish sauce
2-3 tsp red pepper flakes
1/2 carrot, shredded into fine julienne
1/2 cup peanuts, chopped
Boil sugar and water in small sauce pan until reduced by 1/3 to 1/2 and the sugar is dissolved - 6 to 8 minutes.
Remove from heat and stir in vinegar, fish sauce and chili pepper flakes.
Chill and just before serving, garnish with carrots and peanuts.
Great dip for spring rolls or fried tofu!
I wanted to change things abit for this thanksgiving so I made this ahead to see if I should bring it out for the "T" day- it's a keeper.
1 pkg (12 oz.) fresh or frozen
cranberries(used fresh)
1 whole lime
3/4 cup granulated sugar
1 to 2 jalepeno peppers,
1 seeded and minced
1/4 cup chopped fresh cilantro
Place cranberries in food processor fitted with steel blade;
process until coarsely chopped. Transfer to bowl.
Cut lime with peel, into small chunks. Process until finely
diced. Add to cranberries along with sugar and jalapeno. Mix in
cilantro. Refrigerate relish several hours to allow flavors to
mellow and blend. Serve chilled or at room temperature as relish
to accompany roast turkey.
Makes about 2 1/2 cups.
Yield: 1 servings
This would be good on turkey sandwiches and such. A great gift idea too.
4 8 oz. jars.
2 lbs cranberries
1 large onion,chopped
1 1/4 c water
bring to boil in large pan. reduce heat and simmer for about 20 min. or until berries are tender. Press through a sieve or food mill.
return cranberry puree to pan, stir in:
2 c sugar
2 t salt
1 1/2 t cinnamon
1 tea.-cloves- allspice- pepper
1 c vinegar
simmer uncovered, stirring constantly. about 5 min or until catsup is very thick.
ladle into hot sterilized jars. seal following manufacturer's directions.
Carrabba's Bread Dipping Spice
1 tbsp minced basil
1 tbsp chopped parsley (Italian is best)
1 tbsp minced garlic
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground black pepper
1/2 tsp kosher salt or ground sea salt
1/2 tsp chopped rosemary
1/4 tsp crushed red pepper flakes
1/2 tsp olive oil
1/8 tsp fresh lemon juice
Directions:
Combine all of the ingredients, except oil and lemon. Put in a small food processor, (I used my little food chopper) Chop briefly until all ingredients are about the same. Stir in oil and lemon juice. To Serve: Combine about 1 1/2 teaspoons spice blend to 3 to 4 Tablespoons Olive oil in a small dish. Dip sliced Bread in Mixture.
Texas Cranberry - Jalapeno Relish
Wow is this a great blend of flavors. Each flavor shines through but work together. It is more tart than sweet with lots of lime flavor, accented with cilantro and a bite from the Jalapeno. I chopped the cranberries pretty fine in the food processor and like it that way.
1 package (12 oz.) fresh or frozen cranberries
1 whole lime
3/4 cup granulated sugar
1 to 2 jalapeno peppers, seeded and minced
1/4 cup chopped fresh cilantro
Place cranberries in food processor fitted with steel blade;
process until coarsely chopped. Transfer to bowl.
Cut lime with peel, into small chunks. Process until finely
diced. Add to cranberries along with sugar and jalapeno. Mix in
cilantro. Refrigerate relish several hours to allow flavors to
mellow and blend. Serve chilled or at room temperature as relish
to accompany roast turkey.
Makes about 2 1/2 cups.
Raspberry Chipolte Freezer Jam (No Cook Recipe)
1 (1.59 oz) Pouch Ball Fruit Jell Freezer Jam Pectin (found at Wal Mart)
1-1/2 cp. sugar
2 - 3 chipolte chiles in adobo (found at Wal Mart in Mexican Food Isle)
4 cp. crushed frozen raspberries
1. Combine pectin and sugar. Stir until blended. Set aside.
2. In blender, puree' 2 - 3 chipolte pepper and 3 tablespoons of adobo sauce. (This is all in the same can).
3. Add crushed raspberries.
4. Combine puree, raspberries, and pectin. Stir for 3 minutes.
5. Serve immediately over cream cheese.
** For longer storage, ladle jam into jelly jars and leave 1/2 inch headspace. Will keep in refrigerator for 3 weeks of freezer for 1 year.
Makes 5 (8 oz.) jars
1 pound of cranberries, they now come in 14 oz bags. About 4 cups.
2 cups of sugar
1/4 teaspoon cinnamon
1/4 cup bourbon
Preheat over to 350 degrees. Combine first 3
ingredients in 9x13 baking dish.
Cover tightly with foil and bake until cranberries
are tender and sugar is dissolved, stirring once, about 1 hour.
Romove fron oven and stir in bourbon.
Refrigate cranberry sauce until well chilled.
I always double this recipe using 2 bags of cranberries. Use a quart mayonnaise jar to store.
This recipe is from Bon Appetit magazine, 1991
Be sure to tell your guests there is bourbon in this as some may be teetotalers!!!
The best stuff always involves pork. This is a basic, very simple recipe that gives you a lot of taste.
• 1 ½ lbs pork spareribs OR country-style ribs OR beef short ribs, trimmed of fat
• 1 tbsp olive oil
• 1 medium onion, minced
• ½ cup red wine
• 1 large can (28 oz) diced tomatoes with their juice
1. Heat the oil in a heavy-bottomed 12” skillet over medium-high heat until shimmering. Season the ribs with salt and pepper and brown on all sides, turning occasionally with tongs, 8 to 10 minutes. Transfer ribs to a plate; pour off all but 1 tsp fat from the skillet. Add the onion and sauté until softened, 2 to 3 minutes. Add the wine and simmer, scraping the bottom of the pan with a wooden spoon, to loosen the browned bits, until the wine reduces to a glaze, about 2 minutes.
2. Return the ribs and accumulated juices to the skillet; add the tomatoes and their juices. Bring to a boil, then reduce the heat to low, cover and simmer gently, turning the ribs several times, until the meat is very tender and falling off the bone, 1 ½ hours (for pork ribs or country-style ribs) to 2 hours (for beef ribs).
3. Transfer the ribs to a clean plate. When cool enough to handle, remove the meat from the bone and shred it with your fingers, discarding the fat and bones. Return the shredded meat to the sauce in the skillet. Bring the sauce to a simmer over medium heat and cook, uncovered, until heated through and slightly thickened, about 5 minutes. Adjust seasoning with salt and pepper.
The three cuts of ribs listed above are good because they simmer well and they're usually pretty cheap. If you are alcohol-averse, you can swap the red wine with an equal amount of chicken stock or water.
This recipe is crying out for add-ons; garlic, herbs, spices, etc... 1 tablespoon of whatever you're putting in will do nicely - add it just before you add the wine, saute for 30 seconds, then add the wine.
The color comes out a bit muddy. If you are so inclined, add a bit of tomato paste to the sauce while it simmers. It will help keep a brighter red color, beef up the tomato flavor, and contribute to thickening. Get a tube of tomato paste, squeeze a bit out, and stir into the sauce.
Sweet Poppy Seed Vinaigrette
Makes roughly 1/2 cup (120 ml), or 4 servings of about 2 tablespoons (30 ml)
Ingredients:
1/2 cup (12 g) Splenda
1/4 cup (60 ml) white wine vinegar
3 tablespoons (45 ml) olive oil
2 teaspoons minced red onion
1 1/2 teaspoons poppy seeds
1 teaspoon paprika
1/4 teaspoon salt
Preparation:
Measure everything into a bowl, whisk it together and it’s ready to go!
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.
I grew up eating canned cranberry sauce, which I still enjoy. A few years back I found this recipe for cranberry sauce which is super easy and always impresses people who have never tried to cook their own cranberry sauce. I hope you like it.
1 16 ounce bag fresh cranberries
1 cup sugar
1 cup orange juice
2 tsp cinnamon
Combine all ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Place in an airtight container and refrigerate until ready to serve. Can be made up to 24 hours ahead.
Makes 2 cups
This dressing is meant to be drizzled on top of a WINTER fruit salad which is traditionally served with Thanksgiving dinner. This recipe has been in my mother-in-laws family for YEARS.
Recipe for Dressing:
1/2 cup buter
1 FULL Tbsp flour
Stir these two together with a wisk over low heat in a saucepan until combined.
Remove from heat when melted and mixed and then slowly add:
1 cup sugar
1 cup Dole pineapple juice (from a large can of cubed pineapple in its own sauce).
Add one at a time, back and forth, alternating between sugar and juice, stiring constantly.
Next, beat 2 eggs together. Add a small amount of the above warm mixture a little bit at a time into the beaten eggs. (You don't want the eggs to get too hot too quick or they will turn to scrambled eggs so you are warming them up) then you want to SLOWLY add them to the mixture while stir stiring. If you end up with some chunks of eggs you can just strain the dressing when done.
Refigerate until serving time. You can make ahead! Serve it a pretty bowl with a fancy spoon for drizzling.
What to do with it:
Place a large piece of iceberg lettuce on a small plate (like a lettuce cup) and in the lettuce place the following fruit (these are individual servings):
Cubed pineapple from a can
Cubed Granny Smith Apple
Various colored grapefruit pieces with all the skin and menbranes removed
Halved purple grapes
Peeled Navel orange pieces
Sliced bananas
Drizzle dressing over fruit and enjoy! soooo sweet and delish!
So very easy and so flavorful...good throughout the whole year!
2 cans whole cranberry sauce
16 ounces crushed pineapple
16 ounce jar orange marmalade
Drain about half of the juice from the crushed pineapple and then combine everything together. Chill overnight and that is it! Feel free to halve the recipe if needed. Refrigerate.
I used an orange-cranberry sauce to make this butter, making it deliciously tart.
Cranberry Butter
Take 1 stick of softened butter and 1/2 cup cranberry sauce. Combine and store in the fridge for up to a week or so. Serve with crusty french bread or english muffins.
COCKTAIL SAUCE
a zesty sauce perfect with fresh shrimp or crab
1/2 cup Chili Sauce or Catsup
2 Tablespoons Beaver hot Cream Style Horseradish grated horseradish root
1/4 teaspoon sugar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons fresh lemon juice
4 drops Tabasco
1/2 teaspoon Worcheshire Sauce
2 garlic cloves, minced
Combine all ingredients in a bowl according to taste and blend well.
Adjust seasoning, if necessary. Cover and refrigerate sauce overnight to develop the flavors.