Ingredients:
3 Whole Cayenne Peppers
Olive Oil
Rosemary
Celery Seed
Dill
Wine Bottle
Place all dry ingredients in Wine Bottle, will with olive oil
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
Tuesday, September 1, 2009
Salsa for Canning
Ingredients:
About 15 pounds of Fresh Ripe Tomatoes
3 Large Green Peppers (chopped)
1 Large Onion (chopped)
1 Clove Garlic (finely chopped)
1/4 Cup Fresh Cilantro Leaves (chopped)
1/2 Cup Fresh Cayenne Peppers (chopped) Note: Substitute any kind or amount of pepper you like or even a combination of types - some of my favorites include Cayenne, Thai Dragon, and Tabasco.
2 small cans of Tomato Paste (or 1 bigger one)
1 Teaspoon Salt
2 Teaspoons Coarse Black Pepper
1/4 Cup Vinegar
Directions:
This recipe will make between 6 or 8 pint size canning jars.
1. Make sure you have good canning jars Have enough new lid inserts with the rubber gaskets built in. Make sure that the lids fit the jars - there are different brands and sizes.
2. Use a bleach solution to wash and sterilize your working area (countertop, etc.)
3. Sterilize the jars and lids by boiling them in water for about 15 minutes. Set them aside to air dry on a clean towel.
4. Fill one of the 8 quart saucepans with water and bring to a boil.
5. While waiting for the water to boil, wash the tomatoes, Green Peppers, Hot Peppers, and Cilantro Leaves to remove any dirt or other garden residue off them.
6. Place a Colander over the other 8 quart sauce pan (preferably in the sink). Have a clean towel laying next to the sink where the pan and colander are (important for next step).
7. This Part Requires Fast Work - Be Prepared!!Place a few tomatoes in the boiling water for a few seconds. Use the Tongs to remove them from the boiling water and place them on the towel as soon as you see the skins start to split open. Keep repeating this process until all the tomatoes have been scalded this way.
8. While working over the colander, use a sharp knife to peel each tomato and cut it into 1/2 square inch chunks. Note: Tomatoes are very juicy, so juice runs through the colander into the pan while you are peeling and cutting. Throw peelings in trash or garbage disposal. The purpose of the colander is to catch the peelings if you slip a little. Each time the colander is full of chopped tomatoes and no skin, dump it into the pan with the tomato juice. Keep doing this until all the tomatoes are chopped. The end result is a big pan full of chopped tomatoes and juice.
9. Put the tomatoes and juice on the stove and turn the temperature high enough to bring it to a simmer. While it is heating up, chop the green peppers, onion, garlic, and hot peppers and add to the tomato mixture. It may be a good idea to wear rubber gloves while chopping the cayenne peppers or other hot peppers.
10. Add the two cans of tomato paste, salt and black pepper. Stir the mixture frequently. Do not let it boil hard - slow simmer is best. We just want it cooked enough to kill bacteria, yet leave the ingredients in recognizable chunks.
11. Turn off the heat and add the fresh Cilantro leaves and vinegar. You do not want to boil off the vinegar - the vinegar's purpose is to add a little acidity to the mixture because many varieties of tomatoes do not have enough acid for good canning.
12. Fill the canner kettle with water (just over half full so that there will be room for 6 to 8 jars completely submerged in the boiling water. Turn on the heat to bring to a vigorous boil and move on to step 13 while you are waiting for it to boil.
13. Use a canning funnel and ladle to fill the jars to a level of about 1/2 inch from the top. The funnel will help keep from getting salsa on the rims of the jar. Use a butter knife to poke up and down in each jar to work out any air bubbles.
14. Place the lids on the jars and screw them down tightly. MAKE SURE THE RIMS ARE VERY CLEAN BEFORE PUTTING THE LIDS ON!!!
15. Make sure the canning kettle water is boiling vigorously. CAREFULLY Place the jars on the canning rack and gently lower it into the boiling water making sure that the jars are submerged without overflowing the kettle.
16. Boil the jars in this "water bath" for 1/2 hour. Then gently remove the jars and set them aside to cool. As they cool you will hear each jar make a snap or pop sound (that is the signal that the jar sealed properly). Proper Seal is important. After the jars are completely cool, you should be able to push on the lid and hear nothing. If the lid will make a popping noise as you push on it, you did not get a good seal and that jar cannot be saved for a long period (use that one right away within a week or two).
17. After the jars are completely cool, give the lids one more twist to tighten them further. Label the lids with the following information: "Salsa" or "Hot Salsa" and the date canned. Store in a cool dark place for up to 3 years.
About 15 pounds of Fresh Ripe Tomatoes
3 Large Green Peppers (chopped)
1 Large Onion (chopped)
1 Clove Garlic (finely chopped)
1/4 Cup Fresh Cilantro Leaves (chopped)
1/2 Cup Fresh Cayenne Peppers (chopped) Note: Substitute any kind or amount of pepper you like or even a combination of types - some of my favorites include Cayenne, Thai Dragon, and Tabasco.
2 small cans of Tomato Paste (or 1 bigger one)
1 Teaspoon Salt
2 Teaspoons Coarse Black Pepper
1/4 Cup Vinegar
Directions:
This recipe will make between 6 or 8 pint size canning jars.
1. Make sure you have good canning jars Have enough new lid inserts with the rubber gaskets built in. Make sure that the lids fit the jars - there are different brands and sizes.
2. Use a bleach solution to wash and sterilize your working area (countertop, etc.)
3. Sterilize the jars and lids by boiling them in water for about 15 minutes. Set them aside to air dry on a clean towel.
4. Fill one of the 8 quart saucepans with water and bring to a boil.
5. While waiting for the water to boil, wash the tomatoes, Green Peppers, Hot Peppers, and Cilantro Leaves to remove any dirt or other garden residue off them.
6. Place a Colander over the other 8 quart sauce pan (preferably in the sink). Have a clean towel laying next to the sink where the pan and colander are (important for next step).
7. This Part Requires Fast Work - Be Prepared!!Place a few tomatoes in the boiling water for a few seconds. Use the Tongs to remove them from the boiling water and place them on the towel as soon as you see the skins start to split open. Keep repeating this process until all the tomatoes have been scalded this way.
8. While working over the colander, use a sharp knife to peel each tomato and cut it into 1/2 square inch chunks. Note: Tomatoes are very juicy, so juice runs through the colander into the pan while you are peeling and cutting. Throw peelings in trash or garbage disposal. The purpose of the colander is to catch the peelings if you slip a little. Each time the colander is full of chopped tomatoes and no skin, dump it into the pan with the tomato juice. Keep doing this until all the tomatoes are chopped. The end result is a big pan full of chopped tomatoes and juice.
9. Put the tomatoes and juice on the stove and turn the temperature high enough to bring it to a simmer. While it is heating up, chop the green peppers, onion, garlic, and hot peppers and add to the tomato mixture. It may be a good idea to wear rubber gloves while chopping the cayenne peppers or other hot peppers.
10. Add the two cans of tomato paste, salt and black pepper. Stir the mixture frequently. Do not let it boil hard - slow simmer is best. We just want it cooked enough to kill bacteria, yet leave the ingredients in recognizable chunks.
11. Turn off the heat and add the fresh Cilantro leaves and vinegar. You do not want to boil off the vinegar - the vinegar's purpose is to add a little acidity to the mixture because many varieties of tomatoes do not have enough acid for good canning.
12. Fill the canner kettle with water (just over half full so that there will be room for 6 to 8 jars completely submerged in the boiling water. Turn on the heat to bring to a vigorous boil and move on to step 13 while you are waiting for it to boil.
13. Use a canning funnel and ladle to fill the jars to a level of about 1/2 inch from the top. The funnel will help keep from getting salsa on the rims of the jar. Use a butter knife to poke up and down in each jar to work out any air bubbles.
14. Place the lids on the jars and screw them down tightly. MAKE SURE THE RIMS ARE VERY CLEAN BEFORE PUTTING THE LIDS ON!!!
15. Make sure the canning kettle water is boiling vigorously. CAREFULLY Place the jars on the canning rack and gently lower it into the boiling water making sure that the jars are submerged without overflowing the kettle.
16. Boil the jars in this "water bath" for 1/2 hour. Then gently remove the jars and set them aside to cool. As they cool you will hear each jar make a snap or pop sound (that is the signal that the jar sealed properly). Proper Seal is important. After the jars are completely cool, you should be able to push on the lid and hear nothing. If the lid will make a popping noise as you push on it, you did not get a good seal and that jar cannot be saved for a long period (use that one right away within a week or two).
17. After the jars are completely cool, give the lids one more twist to tighten them further. Label the lids with the following information: "Salsa" or "Hot Salsa" and the date canned. Store in a cool dark place for up to 3 years.
Tuesday, July 28, 2009
SPAGHETTI SAUCE (FOR CANNING)
1/2 bushel Roma tomatoes
6 onions, chopped
4 cloves garlic
2 tbsp. olive oil
1/2 c. chopped parsley flakes
2 tbsp. oregano
2 tbsp. basil
2 bay leaves
Pinch of thyme
1/4 c. salt
1 tbsp. pepper
6 green pepper, chopped
1 c. sugar
2 (12 oz.) cans tomato paste
Wash, half and cook tomatoes. (Add 2 cups of water to cook tomatoes in) until cooked down enough to run through food mill. Let set overnight. Skim off watery juices from top. Add spices (everything except tomato paste.) Cook for 3 hours on medium - just bubbling. Add tomato paste last 1/2 hour of cooking. Remove bay leaves. Pour into scalding hot jars and seal. Water bath 25 minutes in quart jars.
Source: Cooks.com
6 onions, chopped
4 cloves garlic
2 tbsp. olive oil
1/2 c. chopped parsley flakes
2 tbsp. oregano
2 tbsp. basil
2 bay leaves
Pinch of thyme
1/4 c. salt
1 tbsp. pepper
6 green pepper, chopped
1 c. sugar
2 (12 oz.) cans tomato paste
Wash, half and cook tomatoes. (Add 2 cups of water to cook tomatoes in) until cooked down enough to run through food mill. Let set overnight. Skim off watery juices from top. Add spices (everything except tomato paste.) Cook for 3 hours on medium - just bubbling. Add tomato paste last 1/2 hour of cooking. Remove bay leaves. Pour into scalding hot jars and seal. Water bath 25 minutes in quart jars.
Source: Cooks.com
RAGU SPAGHETTI SAUCE
1/2 bushel tomatoes
2 hot peppers or 2 tbsp. dried
2 c. vegetable oil
1 entire bulb garlic
4 green peppers
3 lb. onions
1/2 c. canning salt
1 tsp. basil
1/4 c. oregano or 3 tbsp.
1/2 to 1 1/2 c. sugar (start with 1/2 c. and add to taste after sauce has simmered awhile)
Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes (just wash and core leaving skins and seeds) through blender until liquified. Boil everything together until desired consistency. Add 1 large can tomato paste for added flavor. Mix well. Pour into plastic container and freeze. To can: heat to boiling, put in sterilized jars to brim, seal at once.
Source: Cooks.com
2 hot peppers or 2 tbsp. dried
2 c. vegetable oil
1 entire bulb garlic
4 green peppers
3 lb. onions
1/2 c. canning salt
1 tsp. basil
1/4 c. oregano or 3 tbsp.
1/2 to 1 1/2 c. sugar (start with 1/2 c. and add to taste after sauce has simmered awhile)
Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes (just wash and core leaving skins and seeds) through blender until liquified. Boil everything together until desired consistency. Add 1 large can tomato paste for added flavor. Mix well. Pour into plastic container and freeze. To can: heat to boiling, put in sterilized jars to brim, seal at once.
Source: Cooks.com
Monday, July 13, 2009
Olive Garden Spaghetti Sauce
2 pounds ground round
2 tablespoons oil
1 (14 ounce) can stewed tomatoes, cut up
6 ounces V-8 juice
1 (16 ounce) jar Prego spaghetti sauce
1 envelope onion soup mix
1/2 cup grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
Yields enough sauce for 6 to 8 servings.
Source: Olive Garden Website
2 tablespoons oil
1 (14 ounce) can stewed tomatoes, cut up
6 ounces V-8 juice
1 (16 ounce) jar Prego spaghetti sauce
1 envelope onion soup mix
1/2 cup grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
Yields enough sauce for 6 to 8 servings.
Source: Olive Garden Website
Olive Garden Bolognese Sauce
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8 ounces ground beef
6 ounces Italian sausage (skinned)
1 cup red wine
18 ounces chopped tomatoes, crushed
Salt (as needed)
Pepper (as needed)
1 teaspoon chopped rosemary
1 teaspoon chopped sage
12 ounces dry fettuccine
Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes. Add the meat, cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine, let reduce.
Add tomatoes and remaining ingredients, simmer slowly about 1 hour. Cook the pasta, drain, toss with sauce.
Source: Olive Garden Website
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8 ounces ground beef
6 ounces Italian sausage (skinned)
1 cup red wine
18 ounces chopped tomatoes, crushed
Salt (as needed)
Pepper (as needed)
1 teaspoon chopped rosemary
1 teaspoon chopped sage
12 ounces dry fettuccine
Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes. Add the meat, cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine, let reduce.
Add tomatoes and remaining ingredients, simmer slowly about 1 hour. Cook the pasta, drain, toss with sauce.
Source: Olive Garden Website
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Source: Olive Garden Website
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Source: Olive Garden Website
Kentucky Fried Chicken Honey BBQ Wings
White vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
Combine the first nine ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.
As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees F.
Combine the beaten egg with the milk in a small bowl.
In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for 8 to 12 minutes or until light, golden brown. Drain on paper towels.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Source: Recipe Gold Mine
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
Combine the first nine ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.
As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees F.
Combine the beaten egg with the milk in a small bowl.
In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for 8 to 12 minutes or until light, golden brown. Drain on paper towels.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Source: Recipe Gold Mine
Cracker Barrel Old Country Store Sawmill Gravy
1/4 cup fried meat grease
1/4 cup flour
1 sausage patty, cooked and crumbled
1/4 cup bacon bits
2 cups milk
Salt
Coarsely-ground pepper
After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add milk and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.
Source: Recipe Gold Mine.com
1/4 cup flour
1 sausage patty, cooked and crumbled
1/4 cup bacon bits
2 cups milk
Salt
Coarsely-ground pepper
After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add milk and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.
Source: Recipe Gold Mine.com
Applebee's Honey Glaze
1cup dark brown sugar
1/2 cup cider vinegar
1/2 cup beef stock
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke Tabasco sauce (to taste)
1 tablespoon garlic (granulated)
Cornstarch/water mixture (as needed to thicken)
Combine liquid ingredients No. 2 through 10 in saucepan and warm to just below a simmer over low heat. You may opt to use a "double boiler" pan to avoid scorching the glaze.Next, add garlic and then slowly add sugar while stirring.In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. You may serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.
Source: Recipie Gold Mine.com
1/2 cup cider vinegar
1/2 cup beef stock
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke Tabasco sauce (to taste)
1 tablespoon garlic (granulated)
Cornstarch/water mixture (as needed to thicken)
Combine liquid ingredients No. 2 through 10 in saucepan and warm to just below a simmer over low heat. You may opt to use a "double boiler" pan to avoid scorching the glaze.Next, add garlic and then slowly add sugar while stirring.In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. You may serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.
Source: Recipie Gold Mine.com
A & W Coney Island Sauce
2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pure
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt
Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.
Source: Recipie Gold Mine.com
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pure
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt
Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.
Source: Recipie Gold Mine.com
Subscribe to:
Posts (Atom)