Ingredients:
3 Whole Cayenne Peppers
Olive Oil
Rosemary
Celery Seed
Dill
Wine Bottle
Place all dry ingredients in Wine Bottle, will with olive oil
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.
Jalapeno Popper Dip
Ingredients:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Source: MixingBowl.com
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Source: MixingBowl.com
Pizza Pockets
Ingredients
1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade
Directions
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Source: FoodNetwork.com
1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade
Directions
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Source: FoodNetwork.com
Loaded Baked Potato Pizza
Ingredients
1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
1 medium white potato
1 tablespoon CRISCO(r) Pure Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) Green Giant(r) frozen broccoli and cheese sauce
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
5 slices cooked bacon, coarsely chopped
1 small tomato, seeded, chopped (1/2 cup)
2 medium green onions, chopped (2 tablespoons)
Directions
Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle. Bake 10 to 13 minutes or until crust is light golden brown. Remove from oven; set aside.
Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven. Microwave 4 to 5 minutes, turning once, until tender. Cover; let stand 5 minutes. When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes (1 cup). In small bowl, mix potato, oil, salt and pepper; set aside.
Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.
In another small bowl, mix sour cream and ranch dressing. Spread mixture over pizza crust to within 1/2-inch of edges of crust. Sprinkle 1/2 cup of the cheese evenly over sour cream mixture. Sprinkle with bacon.
Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.
Source: FoodNetwork.com
1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
1 medium white potato
1 tablespoon CRISCO(r) Pure Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) Green Giant(r) frozen broccoli and cheese sauce
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
5 slices cooked bacon, coarsely chopped
1 small tomato, seeded, chopped (1/2 cup)
2 medium green onions, chopped (2 tablespoons)
Directions
Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle. Bake 10 to 13 minutes or until crust is light golden brown. Remove from oven; set aside.
Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven. Microwave 4 to 5 minutes, turning once, until tender. Cover; let stand 5 minutes. When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes (1 cup). In small bowl, mix potato, oil, salt and pepper; set aside.
Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.
In another small bowl, mix sour cream and ranch dressing. Spread mixture over pizza crust to within 1/2-inch of edges of crust. Sprinkle 1/2 cup of the cheese evenly over sour cream mixture. Sprinkle with bacon.
Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.
Source: FoodNetwork.com
Cheesy Stuffed Shells
Ingredients
For the Sauce
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper
For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray
Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of
the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
Source: FoodNetwork.com
For the Sauce
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper
For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray
Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of
the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
Source: FoodNetwork.com
Baked Potato Soup
Ingredients
4 ounces bacon, small dice
1 medium yellow onions, finely chopped
5 medium garlic cloves
1 medium russet potato, large dice
2 medium red potatoes, large dice
1 tablespoon red wine vinegar
2 quart (8 cups) chicken stock
1 sourdough baguette, cut into 1-inch pieces
1/2 cup shredded aged cheddar cheese
Sour cream, for garnish
3 green onions, thinly sliced, for garnish
Directions
Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.
Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.
When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.
Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.
Source: Foodnetwork.com, Aida Mollenkamp - One Dish Wonders
4 ounces bacon, small dice
1 medium yellow onions, finely chopped
5 medium garlic cloves
1 medium russet potato, large dice
2 medium red potatoes, large dice
1 tablespoon red wine vinegar
2 quart (8 cups) chicken stock
1 sourdough baguette, cut into 1-inch pieces
1/2 cup shredded aged cheddar cheese
Sour cream, for garnish
3 green onions, thinly sliced, for garnish
Directions
Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.
Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.
When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.
Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.
Source: Foodnetwork.com, Aida Mollenkamp - One Dish Wonders
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