All-Purpose Dry Marinade
Fresh for Drying:
1 medium onion, diced
5 cloves garlic, diced
1/4 c. fresh oregano, diced
1/4 c. chives, chopped
1 orange
1 lemon
1-2 chili peppers
Remaining Base:
1/3 c. brown sugar
1/3 c. paprika
1/3 c. kosher salt
1/3 c. coarse peppercorns
2 Tbsp. dry mustard
2 Tbsp. dry Worcestershire sauce powder
Place the onion, garlic, oregano, and chives, evenly spaced, on a lightly oiled baking sheet in the oven. Zest the orange and lemon peels; put them on a second layer or sheet. Finely dice the orange and lemon; place on a third layer or sheet. Carefully seed the hot peppers. Place on a fourth layer or sheet. Dry the herbs, fruit, and pepper in the oven at 150* until crunchy. The mixture will dry in about 2 hours, but make sure that everything is crunchy. Place all the dry ingredients in a spice grinder. Add spice to remaining base ingredients; mix well. Store in an airtight container located in a cool dark area for up to a year!!
Yield: about 1 1/2 cups
Showing posts with label Sauces/Marinades/Syrups/Dressings. Show all posts
Showing posts with label Sauces/Marinades/Syrups/Dressings. Show all posts
Sunday, May 29, 2011
Garlic Honey Mustard
1/4 c. freshly ground mustard
1/2 c. honey
1/4 c. whole dark mustard seed
1/2 c. malt or white vinegar
1 Tbsp. yellow mustard powder
1 Tbsp. finely ground garlic
salt to taste
pepper to taste
Thoroughly mix all ingredients. Taste test and adjust for personal preferences. To make the mustard thinner, add more vinegar; to make it thicker, add more mustard powder or honey. This mustard may be frozen, but canning offers a longer shelf life and better texture. Use a hot pack, hot water method, leaving at least 1/4 inch head space and immersing the jars for 25 minutes. Move to a cooling surface, leaving plenty of space between the jars. Check all lids when cool, tightening as needed. If any don't seal refrigerate or freeze instead.
Yield: about 2 cups
1/4 c. freshly ground mustard
1/2 c. honey
1/4 c. whole dark mustard seed
1/2 c. malt or white vinegar
1 Tbsp. yellow mustard powder
1 Tbsp. finely ground garlic
salt to taste
pepper to taste
Thoroughly mix all ingredients. Taste test and adjust for personal preferences. To make the mustard thinner, add more vinegar; to make it thicker, add more mustard powder or honey. This mustard may be frozen, but canning offers a longer shelf life and better texture. Use a hot pack, hot water method, leaving at least 1/4 inch head space and immersing the jars for 25 minutes. Move to a cooling surface, leaving plenty of space between the jars. Check all lids when cool, tightening as needed. If any don't seal refrigerate or freeze instead.
Yield: about 2 cups
Saturday, May 28, 2011
Mint and Rosemary Vinegar
4 c. red wine vinegar
2 tsp. sugar
2 c. loosely packed fresh mint leaves
1 c. fresh rosemary needles
1 sprig fresh rosemary for final bottling
1 spring fresh mint for final bottling
Heat together the vinegar and sugar in a medium saucepan just to a boil. Place the mint and rosemary in a clean jar and lightly bruise with a wooden spoon. Pour in the hot vinegar and let cool. Cover with plastic wrap fastened with string or a rubber band. Store in a cool, dimly lit place for at least 4 weeks, swirling the contents of the jar. Strain through a strainer. Insert a fresh sprig of rosemary and mint.
Yield: 1 quart
4 c. red wine vinegar
2 tsp. sugar
2 c. loosely packed fresh mint leaves
1 c. fresh rosemary needles
1 sprig fresh rosemary for final bottling
1 spring fresh mint for final bottling
Heat together the vinegar and sugar in a medium saucepan just to a boil. Place the mint and rosemary in a clean jar and lightly bruise with a wooden spoon. Pour in the hot vinegar and let cool. Cover with plastic wrap fastened with string or a rubber band. Store in a cool, dimly lit place for at least 4 weeks, swirling the contents of the jar. Strain through a strainer. Insert a fresh sprig of rosemary and mint.
Yield: 1 quart
Pomegranate Pancake Syrup
4 c. pomegranate juice
3/4 c. sugar
1 Tbsp. fresh lemon juice
Bring the juice to a boil over high heat in a medium saucepan and cook until it is reduced by half, about 20 minutes. Reduce the heat to a simmer and stir in the sugar and lemon juice. Cook for 5 minutes to dissolve sugar. Pour into a hot pint jar and seal with a new lid and metal ring. Process in a hot water bath for about 15 minutes. remove, cool, check seals, label, and store in a cool dry place. Syrup will also keep refrigerated for 2 weeks.
Yield: 1 pint jar
4 c. pomegranate juice
3/4 c. sugar
1 Tbsp. fresh lemon juice
Bring the juice to a boil over high heat in a medium saucepan and cook until it is reduced by half, about 20 minutes. Reduce the heat to a simmer and stir in the sugar and lemon juice. Cook for 5 minutes to dissolve sugar. Pour into a hot pint jar and seal with a new lid and metal ring. Process in a hot water bath for about 15 minutes. remove, cool, check seals, label, and store in a cool dry place. Syrup will also keep refrigerated for 2 weeks.
Yield: 1 pint jar
Monday, May 9, 2011
Thick sweet and sour sauce for dipping
Ingredients
* ½ cup of chicken stock
* 4 tbsp of white vinegar
* 4 tbsp of brown sugar
* 2 tbsp of soy sauce
* 1 tbsp of tomato ketchup
* 1 tbsp of cornstarch mixed with 3 tbsp of water
Method
1. Mix the cornstarch together with the water until fully dissolved. Set aside.
2. Place the remaining ingredients into a saucepan.
3. Mix together and heat over a medium flame. Bring to the boil, stirring constantly.
4. Once the sauce begins to boil, reduce the heat and add the cornstarch mixture whilst stirring continuously.
5. Continue to simmer for several minutes until the sauce thickens.
6. Serve with deep-fried prawns, chicken or pork balls in batter.
Ingredients
* ½ cup of chicken stock
* 4 tbsp of white vinegar
* 4 tbsp of brown sugar
* 2 tbsp of soy sauce
* 1 tbsp of tomato ketchup
* 1 tbsp of cornstarch mixed with 3 tbsp of water
Method
1. Mix the cornstarch together with the water until fully dissolved. Set aside.
2. Place the remaining ingredients into a saucepan.
3. Mix together and heat over a medium flame. Bring to the boil, stirring constantly.
4. Once the sauce begins to boil, reduce the heat and add the cornstarch mixture whilst stirring continuously.
5. Continue to simmer for several minutes until the sauce thickens.
6. Serve with deep-fried prawns, chicken or pork balls in batter.
Friday, February 11, 2011
Olive Garden Salad Mix - CopyCat
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato quartered
Freshly grated Parmesan Cheese
Olive Garden Salad Dressing
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.
Olive Garden Salad Dressing - CopyCat
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato quartered
Freshly grated Parmesan Cheese
Olive Garden Salad Dressing
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.
Olive Garden Salad Dressing - CopyCat
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
Sunday, October 17, 2010
Alfredo Sauce used by Brick Oven
* 1/2 pint heavy cream
* 1/2 cup butter
* 2 tablespoons cream cheese
* 3/4 cup grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 1/2 cups mozzarella cheese
Directions
In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned.
* 1/2 pint heavy cream
* 1/2 cup butter
* 2 tablespoons cream cheese
* 3/4 cup grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 1/2 cups mozzarella cheese
Directions
In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned.
Tuesday, July 6, 2010
BLUEBERRY GINGER SAUCE
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
BLUEBERRY GINGER SAUCE
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
Monday, February 8, 2010
Strawberry Spring Salad/Poppy Seed Dressing
Strawberry Spring Salad
1 pkg. spring salad mix
1 pkg. baby spinach
1-2 pt. strawberries, sliced
Toasted Pecans
1/2 c. butter
1 c. sugar
1 c. chopped pecans
Melt butter. Add sugar and nuts; mix well. Spread on a cookie sheet and bake at 350degrees for 1 minutes unil lightly toasted. Mix spring salad and spinach in large bowl. Add strawberries and toss. Serve with poppy seed dressing and toasted pecans.
Poppy Seed Dressing
3/4 c. sugar
1/2 tsp. salt
1/3 c. white vinegar
1 tsp. dry mustard
2 Tbsp. finely chopped red onion
Mix all ingredients in a food processor until well blended.
3 tsp. poppy seeds
1 c. canola oil
Add poppy seeds and blend. Slowly add oil until emulsified. Refrigerate.
Strawberry Spring Salad
1 pkg. spring salad mix
1 pkg. baby spinach
1-2 pt. strawberries, sliced
Toasted Pecans
1/2 c. butter
1 c. sugar
1 c. chopped pecans
Melt butter. Add sugar and nuts; mix well. Spread on a cookie sheet and bake at 350degrees for 1 minutes unil lightly toasted. Mix spring salad and spinach in large bowl. Add strawberries and toss. Serve with poppy seed dressing and toasted pecans.
Poppy Seed Dressing
3/4 c. sugar
1/2 tsp. salt
1/3 c. white vinegar
1 tsp. dry mustard
2 Tbsp. finely chopped red onion
Mix all ingredients in a food processor until well blended.
3 tsp. poppy seeds
1 c. canola oil
Add poppy seeds and blend. Slowly add oil until emulsified. Refrigerate.
Friday, January 29, 2010
Tomato Basil Sauce
2 lbs. ripe tomatoes
2 Tbsp. olive oil
1 large onion, finely chopped
2 Tbsp. tomato paste
1 bay leaf
8 fresh basil leaves, or 1 ½ tsp. dried
1 tsp. sugar
Salt and pepper
Makes about 2 ½ c.
Blanch the tomatoes in a pot of boiling water for a few seconds to loosen the skin. Remove from the water with a slotted spoon and peel off the skins. Coarsely chop the tomatoes. In a saucepan, heat the oil over medium heat. Add the onions and sauté until golden. Add the tomatoes, tomato paste, bay leaf, basil leaves, sugar, and salt and pepper to taste. Bring to a boil, reduce the heat, and gently simmer uncovered for about 45 minutes; stirring occasionally. Remove the bay leaf, let cool and store in sealed jars in the refrigerator for one week.
2 lbs. ripe tomatoes
2 Tbsp. olive oil
1 large onion, finely chopped
2 Tbsp. tomato paste
1 bay leaf
8 fresh basil leaves, or 1 ½ tsp. dried
1 tsp. sugar
Salt and pepper
Makes about 2 ½ c.
Blanch the tomatoes in a pot of boiling water for a few seconds to loosen the skin. Remove from the water with a slotted spoon and peel off the skins. Coarsely chop the tomatoes. In a saucepan, heat the oil over medium heat. Add the onions and sauté until golden. Add the tomatoes, tomato paste, bay leaf, basil leaves, sugar, and salt and pepper to taste. Bring to a boil, reduce the heat, and gently simmer uncovered for about 45 minutes; stirring occasionally. Remove the bay leaf, let cool and store in sealed jars in the refrigerator for one week.
Awesome Steak Marinade
1 ½ c. steak sauce
1 Tbsp. soy sauce
1/3 c. Italian dressing
1/3 c. Honey
½ tsp. garlic powder
Into a blender pour in the steak sauce, soy sauce, dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.
1 ½ c. steak sauce
1 Tbsp. soy sauce
1/3 c. Italian dressing
1/3 c. Honey
½ tsp. garlic powder
Into a blender pour in the steak sauce, soy sauce, dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.
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