Ponzu Sauce
Ingredients
½ cup low-sodium soy sauce
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
⅛ teaspoon crushed red pepper
Combine and refridgerate
Best Ever Cranberry Sauce
Ingredients
¾ cup sugar
½ cup orange juice
½ cup water
12 oz fresh cranberries rinsed and picked through
pinch of salt
1 cinnamon stick
1 piece of orange peel just use a potato peel or paring knife
Instructions
Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
Add cranberries, salt, cinnamon stick and orange peel.
Bring to a simmer over medium heat, stirring frequently.
Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
Can be made up to 3 days in advance.
Ingredients
¾ cup sugar
½ cup orange juice
½ cup water
12 oz fresh cranberries rinsed and picked through
pinch of salt
1 cinnamon stick
1 piece of orange peel just use a potato peel or paring knife
Instructions
Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
Add cranberries, salt, cinnamon stick and orange peel.
Bring to a simmer over medium heat, stirring frequently.
Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
Can be made up to 3 days in advance.
Best Ever Homemade Spaghetti Sauce
Ingredients:1 ½ pounds ground beef or pork sausage
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
3 (15 oz) cans diced tomatoes
1 (6 oz) can tomato paste
2 teaspoons brown sugar
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried thyme
1 bay leaf
2 cups water or beef broth
Instructions:In a dutch oven cook meat, onion, green pepper, and garlic till meat is browned and vegetables are tender. Drain off fat
.
Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf.
Stir in the water or beef broth. Bring to a boil; reduce heat. Simmer, uncovered, for 1 ½ to 2 hours or till sauce is of desired consistency, stirring occasionally. Remove bay leaf. Serve over hot cooked spaghetti.
Ingredients:1 ½ pounds ground beef or pork sausage
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
3 (15 oz) cans diced tomatoes
1 (6 oz) can tomato paste
2 teaspoons brown sugar
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried thyme
1 bay leaf
2 cups water or beef broth
Instructions:In a dutch oven cook meat, onion, green pepper, and garlic till meat is browned and vegetables are tender. Drain off fat
.
Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf.
Stir in the water or beef broth. Bring to a boil; reduce heat. Simmer, uncovered, for 1 ½ to 2 hours or till sauce is of desired consistency, stirring occasionally. Remove bay leaf. Serve over hot cooked spaghetti.
Chow Chow
3 cups chopped fresh cabbage
3/4 cup chopped onion
3/4 cup chopped green tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon pickling salt
3/4 cup sugar
1/2 cup white vinegar
3/4 teaspoon mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon ground turmeric
1/2 teaspoon dried crushed red pepper (optional)
1 jalapeño pepper, seeded and finely chopped (optional)
How to Make It:Stir together cabbage, onion, green tomatoes, chopped green and red bell peppers, and pickling salt.
Cover and chill 2 to 8 hours.
Transfer mixture to a Dutch oven.
Stir in sugar, vinegar, 1/4 cup water, mustard seeds, celery seeds, turmeric, and, if desired, dried crushed red pepper.
Bring to a boil over medium-high heat; reduce heat to medium, and simmer 3 minutes.
Cool to room temperature (about 30 minutes). Stir in jalapeño pepper, if desired. Cover and chill 1 to 8 hours before serving.
3 cups chopped fresh cabbage
3/4 cup chopped onion
3/4 cup chopped green tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon pickling salt
3/4 cup sugar
1/2 cup white vinegar
3/4 teaspoon mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon ground turmeric
1/2 teaspoon dried crushed red pepper (optional)
1 jalapeño pepper, seeded and finely chopped (optional)
How to Make It:Stir together cabbage, onion, green tomatoes, chopped green and red bell peppers, and pickling salt.
Cover and chill 2 to 8 hours.
Transfer mixture to a Dutch oven.
Stir in sugar, vinegar, 1/4 cup water, mustard seeds, celery seeds, turmeric, and, if desired, dried crushed red pepper.
Bring to a boil over medium-high heat; reduce heat to medium, and simmer 3 minutes.
Cool to room temperature (about 30 minutes). Stir in jalapeño pepper, if desired. Cover and chill 1 to 8 hours before serving.
Easy Hummus Without Tahini
Ingredients:
2 15-ounce cans chickpeas (garbanzo beans), rinsed
2 clove garlic
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon cumin
1/4 cup water
1 teaspoon salt
1/4 teaspoon paprika
Instructions:
Add chickpeas, garlic, olive oil, lemon juice, cumin, water, and salt to a food processor. Blend until smooth and creamy (if needed, add more water one tablespoon at a time and continue blending until it reaches your desired consistency).
Transfer to a bowl. Sprinkle with paprika before serving.
Notes:
For a smoother and creamier texture, remove the skins from the chickpeas by gently pinching them prior to step 1.
Ingredients:
2 15-ounce cans chickpeas (garbanzo beans), rinsed
2 clove garlic
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon cumin
1/4 cup water
1 teaspoon salt
1/4 teaspoon paprika
Instructions:
Add chickpeas, garlic, olive oil, lemon juice, cumin, water, and salt to a food processor. Blend until smooth and creamy (if needed, add more water one tablespoon at a time and continue blending until it reaches your desired consistency).
Transfer to a bowl. Sprinkle with paprika before serving.
Notes:
For a smoother and creamier texture, remove the skins from the chickpeas by gently pinching them prior to step 1.
Pumpkin Butter
Ingredients:
3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)
Directions:
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.
Serving Size: 2 tbsp
Calories: 32
http://www.skinnytaste.com/2010/10/pumpkin-butter.html
Ingredients:
3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)
Directions:
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.
Serving Size: 2 tbsp
Calories: 32
http://www.skinnytaste.com/2010/10/pumpkin-butter.html
CREAMY TOMATILLO DRESSING (Cafe Rio Copycat Recipe)
1 packet Hidden Valley Ranch salad dressing mix
1 cup mayonnaise
1 cup milk
2-3 tomatillos, remove husk, cut in 1/2
1 bunch of fresh cilantro (cut off most of stems)
1 generous tsp of minced garlic
juice of 1 lime (I use two!)
1 jalapeno (remove the seeds, leave them in if you like it SPICY!)
Throw it all in the blender and BLEND! Refrigerate.
www.onegoodthingbyjillee.com
1 packet Hidden Valley Ranch salad dressing mix
1 cup mayonnaise
1 cup milk
2-3 tomatillos, remove husk, cut in 1/2
1 bunch of fresh cilantro (cut off most of stems)
1 generous tsp of minced garlic
juice of 1 lime (I use two!)
1 jalapeno (remove the seeds, leave them in if you like it SPICY!)
Throw it all in the blender and BLEND! Refrigerate.
www.onegoodthingbyjillee.com
Roasted Red Pepper Sauce
Ingredients:
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Instructions:
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
http://www.thepioneerwoman.com
Ingredients:
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Instructions:
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
http://www.thepioneerwoman.com
Olive Garden Alfredo Sauce
1 pkg Pasta (we like penne, instead of fettuccine)
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper
http://fabulousfoodblog.com
1 pkg Pasta (we like penne, instead of fettuccine)
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper
http://fabulousfoodblog.com
Guiltless Gourmet - Chenion Sauce
Ingredients:
½ White or Yellow Medium Onion minced
4-6 Cloves Garlic minced
¼ tsp Extra Virgin Olive Oil
2 C Milk (nonfat)
1 T Flour
1 T Cornstarch
1 oz (1/2 C) Cheddar Cheese shredded
½ tsp Seasoning Salt
Salt
Pepper
Cayenne Pepper
Directions:
Saute Onion and Garlic in EVOO until onions are translucent. Add milk. Whisk together.
Sift Cornstarch and Flour together and whisk into milk mixture. Add Seasoning Salt and cook over Medium heat stirring semi-constantly until thick and bubbly. Add Cheese.
When Cheese is melted remove from heat and add Salt, Pepper, and Cayenne pepper to taste. ( I add a dash of salt, a dash of pepper, and ½-1 tsp Cayenne pepper)
http://guiltlessgourmet.blogspot.com
Ingredients:
½ White or Yellow Medium Onion minced
4-6 Cloves Garlic minced
¼ tsp Extra Virgin Olive Oil
2 C Milk (nonfat)
1 T Flour
1 T Cornstarch
1 oz (1/2 C) Cheddar Cheese shredded
½ tsp Seasoning Salt
Salt
Pepper
Cayenne Pepper
Directions:
Saute Onion and Garlic in EVOO until onions are translucent. Add milk. Whisk together.
Sift Cornstarch and Flour together and whisk into milk mixture. Add Seasoning Salt and cook over Medium heat stirring semi-constantly until thick and bubbly. Add Cheese.
When Cheese is melted remove from heat and add Salt, Pepper, and Cayenne pepper to taste. ( I add a dash of salt, a dash of pepper, and ½-1 tsp Cayenne pepper)
http://guiltlessgourmet.blogspot.com
Homemade Honey Butter Ambrosia
1 cup sugar
1 cup heavy cream
1 cup honey
3 sticks butter (or 3/4 lb), softened
1 tsp vanilla (this was a last minute addition…so it’s not in the picture)
Instructions:
In a sauce pan combine sugar, cream and honey. Heat on medium high heat and stir until it comes to a boil. Boil for 1 minute.
Put the softened butter in a blender or food processor, and pour the hot mixture over the butter. Blend on medium speed until mixed well. Add vanilla, and blend again. Pour mixture into a container, cover and let cool in the refrigerator. Keep refrigerated.
Serve on warm bread, toast, oatmeal, pancakes….my imagination is running wild!
Or, like the original pinner said (bless her heart) “just warm it up and get a straw!”
The recipe made almost exactly the right amount to fill two pint-sized mason jars. There was about 1/4 cup left over so I put it in a small bowl and put it in the fridge.
1 cup sugar
1 cup heavy cream
1 cup honey
3 sticks butter (or 3/4 lb), softened
1 tsp vanilla (this was a last minute addition…so it’s not in the picture)
Instructions:
In a sauce pan combine sugar, cream and honey. Heat on medium high heat and stir until it comes to a boil. Boil for 1 minute.
Put the softened butter in a blender or food processor, and pour the hot mixture over the butter. Blend on medium speed until mixed well. Add vanilla, and blend again. Pour mixture into a container, cover and let cool in the refrigerator. Keep refrigerated.
Serve on warm bread, toast, oatmeal, pancakes….my imagination is running wild!
Or, like the original pinner said (bless her heart) “just warm it up and get a straw!”
The recipe made almost exactly the right amount to fill two pint-sized mason jars. There was about 1/4 cup left over so I put it in a small bowl and put it in the fridge.
Taco Sauce
8 ounce tomato sauce
1/4 cup water
1/4 teaspoon chili powder (more if you want this hotter)
1 teaspoon cumin
1 tablespoon of onion, chopped
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon ground red pepper
Mix all together in a blender until smooth. Pour sauce into pan and cook over med-low heat for 15-20 minutes. Don’t skip the cooking part of this. You need to heat the sauce up to really blend the flavors together.
8 ounce tomato sauce
1/4 cup water
1/4 teaspoon chili powder (more if you want this hotter)
1 teaspoon cumin
1 tablespoon of onion, chopped
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon ground red pepper
Mix all together in a blender until smooth. Pour sauce into pan and cook over med-low heat for 15-20 minutes. Don’t skip the cooking part of this. You need to heat the sauce up to really blend the flavors together.
Roasted Garlic
2 heads of garlic
1 TBS olive oil
salt
Preheat oven to 350 F
Slice about 1/3 off the top end of the garlic bulbs. Remove any loose paper from whole heads, don't break apart the bulbs.
Place on a large piece of foil and drizzle it with olive oil.
Bring the foil over the sides of the garlic and twist to seal, not too tight. Place in a glass dish and roast in oven for about 45 minutes. Bake until garlic is soft and easily pierced withe tip of a knife.
Let it cool and then squeeze the cloves
out or use a fork.
To make compound butter
Leave a stick of unsalted butter on the counter while the garlic roasts.
When the garlic has roasted and cooled a bit, squeeze into a bowl along with the butter and mash together.
Place the mixture on a piece of parchment or plastic, form into a log, twist ends and place in freezer. Slice off as needed
***Use 3 to 6 cloves of garlic cloves for each stick of butter.
http://recipesineed.com/roasted-garlic/
2 heads of garlic
1 TBS olive oil
salt
Preheat oven to 350 F
Slice about 1/3 off the top end of the garlic bulbs. Remove any loose paper from whole heads, don't break apart the bulbs.
Place on a large piece of foil and drizzle it with olive oil.
Bring the foil over the sides of the garlic and twist to seal, not too tight. Place in a glass dish and roast in oven for about 45 minutes. Bake until garlic is soft and easily pierced withe tip of a knife.
Let it cool and then squeeze the cloves
out or use a fork.
To make compound butter
Leave a stick of unsalted butter on the counter while the garlic roasts.
When the garlic has roasted and cooled a bit, squeeze into a bowl along with the butter and mash together.
Place the mixture on a piece of parchment or plastic, form into a log, twist ends and place in freezer. Slice off as needed
***Use 3 to 6 cloves of garlic cloves for each stick of butter.
http://recipesineed.com/roasted-garlic/
Roasted Garlic
Ingredients:
(Each head will make about 2 tablespoons of garlic puree.)
1 Garlic Whole Head/All the Cloves intact/Bulbs
1 Teaspoon Olive Oil
Preparation:
Preheat oven to about 375 Degrees F.
Peel the outer skin, but leave the skin on the cloves & the cloves intact.
Using a sharp knife, slice 1/4 – 1/2 inch off of the pointed end of the garlic head. It should be looking like the one below.
Place the garlic head on an aluminium foil, & drizzle the oil on it around slowly allowing the oil to seep in to the individual cloves.
Either cook in a garlic cooker if you own one, or wrap the garlic head in the foil to a pouch you had initially placed it in.(Do not do more than 2 garlic heads in a single pouch) They may be put on a baking tray, or individually in muffin pan. Bake for about 45 minutes or till the cloves are brown & soft.
Remove from the oven & cool it enough to be able to touch it. Peel the cloves with a fork or finger, or just squeeze them out of their skins.
http://www.ecurry.com
Ingredients:
(Each head will make about 2 tablespoons of garlic puree.)
1 Garlic Whole Head/All the Cloves intact/Bulbs
1 Teaspoon Olive Oil
Preparation:
Preheat oven to about 375 Degrees F.
Peel the outer skin, but leave the skin on the cloves & the cloves intact.
Using a sharp knife, slice 1/4 – 1/2 inch off of the pointed end of the garlic head. It should be looking like the one below.
Place the garlic head on an aluminium foil, & drizzle the oil on it around slowly allowing the oil to seep in to the individual cloves.
Either cook in a garlic cooker if you own one, or wrap the garlic head in the foil to a pouch you had initially placed it in.(Do not do more than 2 garlic heads in a single pouch) They may be put on a baking tray, or individually in muffin pan. Bake for about 45 minutes or till the cloves are brown & soft.
Remove from the oven & cool it enough to be able to touch it. Peel the cloves with a fork or finger, or just squeeze them out of their skins.
http://www.ecurry.com
Easy Microwave Lemon Curd
Ingredients:
1 cup freshly squeezed lemon juice
1 cup sugar
1/2 cup (8 tablespoons) butter, melted
2 large eggs
tips from our bakers
Four large, juicy lemons should be enough to yield 1 cup of juice.
For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.
Directions:
Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Yield: a scant 2 cups lemon curd.
www.kingarthurflour.com/recipes
Ingredients:
1 cup freshly squeezed lemon juice
1 cup sugar
1/2 cup (8 tablespoons) butter, melted
2 large eggs
tips from our bakers
Four large, juicy lemons should be enough to yield 1 cup of juice.
For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.
Directions:
Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Yield: a scant 2 cups lemon curd.
www.kingarthurflour.com/recipes
Happy Thanksgiving Homemade Pumpkin Butter
Happy Thanksgiving Homemade Pumpkin ButterThis was super easy to make and quite delicious. I doubled the batch below so I could have some to enjoy myself. This will be fantastic spread onto pancakes, toast, or even layered with Vegan Overnight Oats! The possibilities are endless, and I plan to find them all. Note that I reduced the sugar by 1/3 of a cup as I didn’t want it super sweet. You can adjust the sugar and seasonings to your own taste of course.
Adapted from Smitten Kitchen.
Ingredients:
- 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
- 3/4 cup apple juice
- 1.5 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 cup Sucanat (or brown sugar)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Juice of half a lemon
- Directions:
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil. Reduce heat and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops.
Remove from heat. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.
*** Pour into hot jars and cover with lids and rings.
http://ohsheglows.com
Watermelon Jelly
makes about 7 eight ounce jars
6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar (I think next time I'd add 4 or less)
1/2 cup bottled or fresh lemon juice
1 packet powdered pectin
Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees. Add the powdered pectin and boil for another five minutes.
Remove from the heat and pour into clean, sterilized jars. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes.
When time is up, remove from canner and let jars cool completely, preferably overnight. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year. Print up some pretty labels (I used the template from here found at this cool site) and start scheming.
http://blondiescakes.blogspot.ca
makes about 7 eight ounce jars
6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar (I think next time I'd add 4 or less)
1/2 cup bottled or fresh lemon juice
1 packet powdered pectin
Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees. Add the powdered pectin and boil for another five minutes.
Remove from the heat and pour into clean, sterilized jars. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes.
When time is up, remove from canner and let jars cool completely, preferably overnight. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year. Print up some pretty labels (I used the template from here found at this cool site) and start scheming.
http://blondiescakes.blogspot.ca
No Sugar Strawberry Freezer Jam From the Ball No Sugar Pectin Package
Yield – 4 8 oz. containers-ish
Preparation Time – 20 minutes
Cooking Time – 0 minutes
Ingredients
3 lbs. strawberries, hulled and stems removed
1 3/4 cups apple juice
1 1/2 package no sugar, low sugar pectin (I find that using 1 1/2 package really gets the jam to set perfectly!)
Directions:
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.
http://www.5dollardinners.com
Yield – 4 8 oz. containers-ish
Preparation Time – 20 minutes
Cooking Time – 0 minutes
Ingredients
3 lbs. strawberries, hulled and stems removed
1 3/4 cups apple juice
1 1/2 package no sugar, low sugar pectin (I find that using 1 1/2 package really gets the jam to set perfectly!)
Directions:
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.
http://www.5dollardinners.com
Sweet Chili Sauce
Ingredients:
2 large red jalapeno peppers, chopped
3 cloves garlic, peeled
1/4 cup vinegar
1/2 cup sugar
3/4 cup water
2 tsp salt
1 Tbsp cornstarch
2 Tbsp water
Instructions:
Puree together the jalapenos, garlic, vinegar, sugar, 3/4 cup water, and salt in a blender until smooth as possible. Transfer to a medium saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes or until the mixture slightly thickens.
In a small bowl, combine the cornstarch and 2 Tbsp water until smooth. Add to the pepper mixture and simmer for another few minutes or until the mixture is thickened slightly. It’s still going to be a little bit runny. The cornstarch is added to help suspend the pepper and garlic bits rather than have them sink to the bottom.
Let cool completely then store in the refrigerator.
http://www.chocolatemoosey.com/2012/09/11/sweet-chili-sauce/
Ingredients:
2 large red jalapeno peppers, chopped
3 cloves garlic, peeled
1/4 cup vinegar
1/2 cup sugar
3/4 cup water
2 tsp salt
1 Tbsp cornstarch
2 Tbsp water
Instructions:
Puree together the jalapenos, garlic, vinegar, sugar, 3/4 cup water, and salt in a blender until smooth as possible. Transfer to a medium saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes or until the mixture slightly thickens.
In a small bowl, combine the cornstarch and 2 Tbsp water until smooth. Add to the pepper mixture and simmer for another few minutes or until the mixture is thickened slightly. It’s still going to be a little bit runny. The cornstarch is added to help suspend the pepper and garlic bits rather than have them sink to the bottom.
Let cool completely then store in the refrigerator.
http://www.chocolatemoosey.com/2012/09/11/sweet-chili-sauce/
Gluten Free Thai Sweet Chili Sauce
1 Tbsp minced fresh garlic
3 red chili peppers
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 Tbsp salt
1 Tbsp cornstarch
2 Tbsp water
Instructions:
Chop up chili peppers in a small food processor. I did not deseed the peppers as I wanted my chili sauce to be spicy.
Add chopped chili peppers, garlic, and all the rest of the ingredients into a saucepan.
Heat on medium till the mixture boils.
Turn sauce down to a simmer and cook for 3-5 minutes.
Combine cornstarch and 2 tbsp water in a small bowl and mix well. Whisk the cornstarch mixture into the chili sauce and continue simmering for a few minutes.
The sauce will thicken quite quickly.
Remove from heat and store in glass canning jars.
Store sauce in refrigerator.
http://wheatfreemom.com
1 Tbsp minced fresh garlic
3 red chili peppers
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 Tbsp salt
1 Tbsp cornstarch
2 Tbsp water
Instructions:
Chop up chili peppers in a small food processor. I did not deseed the peppers as I wanted my chili sauce to be spicy.
Add chopped chili peppers, garlic, and all the rest of the ingredients into a saucepan.
Heat on medium till the mixture boils.
Turn sauce down to a simmer and cook for 3-5 minutes.
Combine cornstarch and 2 tbsp water in a small bowl and mix well. Whisk the cornstarch mixture into the chili sauce and continue simmering for a few minutes.
The sauce will thicken quite quickly.
Remove from heat and store in glass canning jars.
Store sauce in refrigerator.
http://wheatfreemom.com
Hot-Pepper Jelly
Ingredients:
3 red jalapeno chiles, seeded and coarsely chopped
3 green jalapeno chiles, seeded and coarsely chopped
1/2 sweet onion chopped
1-1/2 teaspoons celery seed
3/4 cup apple cider vinegar
2-1/2 cups granulated sugar
2 pouches (1/2 cup/4 fl oz. each) liquid pectin
Directions:
Combine jalapeno chiles, onions, celery seed and 1/4 cup vinegar in the bowl of a food processor. Process until finely chopped. Transfer to a large heavy-bottomed saucepan. Add remaining 1/2 cup vinegar and sugar. Bring to a boil over medium-high heat and cook for 1 minute. Remove from heat and stir in pectin. Return to medium-high heat and boil for 1 minute longer. Remove from heat and let sit for 5 minutes, skimming off any foam or scum that accumulates.
Carefully ladle the hot jelly into hot sterilized jars to within 1/4-inch of tops. Wipe rims clean, top with lids and seal tightly with screw bands. Invert jars on a kitchen towel to cool. Invert jars occasionally as jelly cools. Store in a cool dark place for up to 6 months. Yield: 3 (1/2-pint) jars.
**Try spooning room temperature jelly over a brick of cream cheese and serve with crackers
http://oneperfectbite.blogspot.ca
Red Chili Sauce
15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
4 -5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or 2 teaspoons melted shortening
Directions:
Remove stems and seeds from dried chili peppers.
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).Add garlic, cumin and salt.Cover and blend until smooth.
In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.Carefully stir in blended chili mixture.
Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, Traditional Tamales (Pork).
Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
http://www.food.com
Laughing Cow Cheese!!!
Step 1: Mix 16 ounces of plain Non-Fat Greek Yogurt with 1/2 tsp salt (or less, if desired). IMPORTANT: Make sure your yogurt doesn't include gelatin or stabilizers - the ingredients should just be milk and active cultures. Chobani brand works extraordinarily well.
Step 2: Drop mixture into a cheesecloth. Collect the corners of the cheesecloth and hang over a bowl in the fridge so that they whey (watery mixture) can drip out
Step 3: Allow to sit for 24 hours, or until desired dryness is achieved. It will yield approximately 11 ounces. (And only has 25.5 calories per ounce!)
Step 4: Enjoy!
This "cheese" (actually called labneh, with origins in the Middle East) has the slight tang of the yogurt, and the texture of goat cheese (SOO much better than those processed wedges!). Personalize to your tastes by adding herbs and spices. Tonight I added dill and a pinch chile verde sea salt and spread it on tomatoes, it works well as a dip for veggies, spread for sandwiches and it also melts beautifully.
Enjoy!
Fresh Ricotta in 5 Minutes!!!
Ingredients:
2 cups whole milk
1/4 teaspoon table salt
2 tablespoons distilled white vinegar or lemon juice
Method:
Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure.
Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.
Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.
http://seriouseats.com
Marinara Sauce
Directions:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Reheat over medium heat before using.)
Directions:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Reheat over medium heat before using.)
Spaghetti Sauce
1 1/2 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon
Worcestershire sauce
2 tablespoons sugar
1 teaspoon salt
1 cup water
Directions:
Brown the beef in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper, and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated. Serve with spaghetti or your favorite pasta.
1 1/2 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon
Worcestershire sauce
2 tablespoons sugar
1 teaspoon salt
1 cup water
Directions:
Brown the beef in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper, and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated. Serve with spaghetti or your favorite pasta.
Spaghetti Sauce
Ingredients:
5 pounds Ground Beef (I Used Ground Round)
3 Tablespoons Olive Oil
2 whole Large Yellow Onions, Diced
2 whole Green Bell Pepper, Seeded And Diced
6 cloves Garlic, Minced
1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
2 cans 28 Ounce Crushed Tomatoes
1 can (14 Ounce) Crushed Tomatoes
1 can (small, 4-ounce) Tomato Paste
1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
1 whole Rind From One Wedge Parmesan (optional)
1/2 cup Grated Parmesan Cheese (optional)
2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
Extra Minced Parsley, For Serving
Extra Parmesan Cheese, For Serving
Preparation InstructionsIMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
www.pioneerwoman.com
Ingredients:
5 pounds Ground Beef (I Used Ground Round)
3 Tablespoons Olive Oil
2 whole Large Yellow Onions, Diced
2 whole Green Bell Pepper, Seeded And Diced
6 cloves Garlic, Minced
1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
2 cans 28 Ounce Crushed Tomatoes
1 can (14 Ounce) Crushed Tomatoes
1 can (small, 4-ounce) Tomato Paste
1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
1 whole Rind From One Wedge Parmesan (optional)
1/2 cup Grated Parmesan Cheese (optional)
2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
Extra Minced Parsley, For Serving
Extra Parmesan Cheese, For Serving
Preparation InstructionsIMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
www.pioneerwoman.com
Claudia's Salsa
3 14.5 oz cans of whole tomatoes (you can use canned diced also)
10-15 Old El Paso Jalapenos
1onions (cut into quarters or small enough to fit into a food processor)
2 or 3 small tomatoes (cut into quarters to go into food processor)
3 or 4 garlic cloves
1/4 c worchestershire sauce
1/2 c cilantro chopped fine
1 TBSP cumin
salt to taste
Directions:
In a food processor or blender add onions and tomatoes that have been quartered. Pulse until very small bits. Pour into large bowl.
Next, add tomatoes, jalapenos, and garlic to the food processor. Blend, don't puree, leave it a little chunky. Add to the tomatoes and onions along with the last four ingredients. Stir and taste.
Refrigerate and store in an air tight container.
**You can always add more spices or peppers. Enjoy
3 14.5 oz cans of whole tomatoes (you can use canned diced also)
10-15 Old El Paso Jalapenos
1onions (cut into quarters or small enough to fit into a food processor)
2 or 3 small tomatoes (cut into quarters to go into food processor)
3 or 4 garlic cloves
1/4 c worchestershire sauce
1/2 c cilantro chopped fine
1 TBSP cumin
salt to taste
Directions:
In a food processor or blender add onions and tomatoes that have been quartered. Pulse until very small bits. Pour into large bowl.
Next, add tomatoes, jalapenos, and garlic to the food processor. Blend, don't puree, leave it a little chunky. Add to the tomatoes and onions along with the last four ingredients. Stir and taste.
Refrigerate and store in an air tight container.
**You can always add more spices or peppers. Enjoy
Enchilada sauce
Yield: About 2 1/2 cups
Prep Time: 15 min
Cook Time: 20 min
Ingredients:1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
Directions:
1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.
Tips:*If you are preparing this recipe as GLUTEN FREE- just be sure to substitute GF flour for the all-purpose flour. And make sure you are using a brand of chicken broth that is designated as GF (or use water instead).
Source: RecipeGirl.com
Yield: About 2 1/2 cups
Prep Time: 15 min
Cook Time: 20 min
Ingredients:1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
Directions:
1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.
Tips:*If you are preparing this recipe as GLUTEN FREE- just be sure to substitute GF flour for the all-purpose flour. And make sure you are using a brand of chicken broth that is designated as GF (or use water instead).
Source: RecipeGirl.com