Ingredients
1 1/2 cups sugar
12 large eggs, lightly beaten
4 cups half-and-half
4 cups milk
1/4 teaspoon salt
4 1/2 cups chilled strongly brewed coffee
3 cups Irish cream liqueur
2 teaspoons vanilla extract
2 cups whipping cream
Garnishes: additional whipped cream, thin chocolate mints
Preparation
1. Gradually add sugar to eggs in a large glass mixing bowl, whisking until blended. Set aside.
2. Stir together half-and-half, milk, and salt in a Dutch oven over medium-low heat. Cook, stirring occasionally, 12 to 15 minutes or just until mixture begins to bubble around edges of pan. (Do not boil.)
3. Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in Dutch oven.
4. Cook mixture over medium-low heat, stirring constantly, until mixture slightly thickens and a thermometer registers 160° (about 25 to 30 minutes). Remove from heat, and stir 1 minute. Pour mixture through a fine wire-mesh strainer into a serving bowl. Stir in coffee, Irish cream liqueur, and vanilla; let cool 1 hour. Cover and chill at least 4 hours.
5. Beat whipping cream at high speed with an electric mixer until soft peaks form. Fold whipped cream into chilled eggnog, and garnish, if desired.
Saturday, December 11, 2010
Spiced Chocolate Eggnog
Ingredients
Serves 12
2 quarts whole milk, plus more if needed
1 3/4 cups sugar
1/2 teaspoon coarse salt
1 vanilla bean, seeds scraped and pod reserved
4 cinnamon sticks
12 egg yolks
5 ounces bittersweet chocolate, melted
3 ounces milk chocolate, melted
2 cups heavy cream
1 1/4 cups brandy (optional)
Whole nutmeg, for garnish
Cayenne pepper, for sprinkling
Churros
Directions
Heat 2 quarts milk, the sugar, salt, vanilla seeds and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)
Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.
Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy if using. (Add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne. Serve immediately with churros on the side if desired.
Read more at Marthastewart.com: Spiced Chocolate Eggnog - Martha Stewart Recipes
Serves 12
2 quarts whole milk, plus more if needed
1 3/4 cups sugar
1/2 teaspoon coarse salt
1 vanilla bean, seeds scraped and pod reserved
4 cinnamon sticks
12 egg yolks
5 ounces bittersweet chocolate, melted
3 ounces milk chocolate, melted
2 cups heavy cream
1 1/4 cups brandy (optional)
Whole nutmeg, for garnish
Cayenne pepper, for sprinkling
Churros
Directions
Heat 2 quarts milk, the sugar, salt, vanilla seeds and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)
Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.
Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy if using. (Add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne. Serve immediately with churros on the side if desired.
Read more at Marthastewart.com: Spiced Chocolate Eggnog - Martha Stewart Recipes
Eggnog
Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Monday, December 6, 2010
Wonton Soup
Ingredients:
1/2 pound boneless pork loin, coarsely
chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce 1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion
Directions:
1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
1/2 pound boneless pork loin, coarsely
chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce 1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion
Directions:
1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Miso Soup
Ingredients:
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2
inch pieces
Directions:
1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2
inch pieces
Directions:
1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Ravioli Soup
Ingredients:
2 cups water
1 cube chicken bouillon
1 pound prepared fresh cheese ravioli
2/3 cup baby spinach leaves
2 fresh mushrooms, sliced 1/4 cup sliced carrot
1/2 cup frozen mixed peas and carrots
1 tablespoon olive oil
1 dash soy sauce
salt and black pepper to taste
Directions:
1. In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
2 cups water
1 cube chicken bouillon
1 pound prepared fresh cheese ravioli
2/3 cup baby spinach leaves
2 fresh mushrooms, sliced 1/4 cup sliced carrot
1/2 cup frozen mixed peas and carrots
1 tablespoon olive oil
1 dash soy sauce
salt and black pepper to taste
Directions:
1. In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Pumpkin Soup
Ingredients:
1 2/3 pounds sugar pumpkin -- peeled,
seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced 1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
3. Bake in preheated oven 40 minutes, until soft but not blackened.
4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
1 2/3 pounds sugar pumpkin -- peeled,
seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced 1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
3. Bake in preheated oven 40 minutes, until soft but not blackened.
4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
Squash Soup
Ingredients:
6 crookneck squash -- peeled, seeded
and chopped
1 green bell pepper, chopped 1 onion, chopped
2 cups cubed processed cheese
salt and pepper to taste
Directions:
1. Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
2. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.
6 crookneck squash -- peeled, seeded
and chopped
1 green bell pepper, chopped 1 onion, chopped
2 cups cubed processed cheese
salt and pepper to taste
Directions:
1. Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
2. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.
Spaghetti Soup
Ingredients:
2 tablespoons vegetable oil
1/2 pound skinless, boneless chicken
breast halves, cut into cubes
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
4 cups Swanson® Chicken Broth or Swanson® Natural Goodness™
Chicken Broth
1 (10.75 ounce) can Campbell's®
Condensed Tomato Soup
1 cup water
3 ounces uncooked spaghetti, broken into
1 inch pieces
2 tablespoons chopped fresh parsley
(optional)
Directions:
1. Heat 1 tablespoon oil in a saucepot over medium-high heat. Add the chicken and cook until it is browned, stirring often. Remove the chicken.
2. Stir in the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
3. Stir in the broth, soup and water. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add the chicken and parsley, if desired, and heat through.
2 tablespoons vegetable oil
1/2 pound skinless, boneless chicken
breast halves, cut into cubes
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
4 cups Swanson® Chicken Broth or Swanson® Natural Goodness™
Chicken Broth
1 (10.75 ounce) can Campbell's®
Condensed Tomato Soup
1 cup water
3 ounces uncooked spaghetti, broken into
1 inch pieces
2 tablespoons chopped fresh parsley
(optional)
Directions:
1. Heat 1 tablespoon oil in a saucepot over medium-high heat. Add the chicken and cook until it is browned, stirring often. Remove the chicken.
2. Stir in the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
3. Stir in the broth, soup and water. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add the chicken and parsley, if desired, and heat through.
Wedding Soup
Ingredients:
1 (4 pound) whole chicken
1 large onion
6 stalks celery with leaves, chopped
9 carrots, sliced
1 sweet potato, cubed
1/2 medium head cabbage, coarsely
chopped
2 (14.5 ounce) cans chicken broth
2 (6 ounce) cans roasted garlic tomato
paste
1 1/2 pounds lean ground beef
2 eggs
1/2 cup dry bread crumbs
1/2 cup grated Romano cheese
1 (16 ounce) package acini di pepe pasta
1 cup grated Parmesan cheese for
topping
Directions:
1. In a large stockpot, place the chicken, whole onion and cans of broth. Add enough water to cover the chicken. Bring to a boil and cook until the chicken is falling off of the bones.
2. Remove the chicken from the pot and separate the meat from the bones. Tear chicken into bite sized pieces and return them to the soup pot. Remove the onion from the broth, chop and return to the pot. Add the celery, carrots, sweet potato and cabbage. Stir in the tomato paste.
3. In a medium bowl, combine the ground beef, eggs, bread crumbs and Romano cheese. Mix well with your hands then form into walnut sized balls. Add the balls to the soup. Continue to cook the soup for an additional hour, or until vegetables are tender.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the soup over pasta and top each bowl with a generous pinch of grated Parmesan cheese.
1 (4 pound) whole chicken
1 large onion
6 stalks celery with leaves, chopped
9 carrots, sliced
1 sweet potato, cubed
1/2 medium head cabbage, coarsely
chopped
2 (14.5 ounce) cans chicken broth
2 (6 ounce) cans roasted garlic tomato
paste
1 1/2 pounds lean ground beef
2 eggs
1/2 cup dry bread crumbs
1/2 cup grated Romano cheese
1 (16 ounce) package acini di pepe pasta
1 cup grated Parmesan cheese for
topping
Directions:
1. In a large stockpot, place the chicken, whole onion and cans of broth. Add enough water to cover the chicken. Bring to a boil and cook until the chicken is falling off of the bones.
2. Remove the chicken from the pot and separate the meat from the bones. Tear chicken into bite sized pieces and return them to the soup pot. Remove the onion from the broth, chop and return to the pot. Add the celery, carrots, sweet potato and cabbage. Stir in the tomato paste.
3. In a medium bowl, combine the ground beef, eggs, bread crumbs and Romano cheese. Mix well with your hands then form into walnut sized balls. Add the balls to the soup. Continue to cook the soup for an additional hour, or until vegetables are tender.
4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the soup over pasta and top each bowl with a generous pinch of grated Parmesan cheese.
Jalapeno Soup
Ingredients:
6 cups chicken broth
2 cups chopped celery
2 cups chopped onion 1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper
Directions:
1. Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
2. Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
3. Stir in jalapenos and heat through. Serve.
6 cups chicken broth
2 cups chopped celery
2 cups chopped onion 1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper
Directions:
1. Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
2. Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
3. Stir in jalapenos and heat through. Serve.
Reuben Soup
Ingredients:
1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon 8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into
triangles
Directions:
1. In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
2. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
3. Preheat broiler.
4. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon 8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into
triangles
Directions:
1. In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
2. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
3. Preheat broiler.
4. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
BLT Soup
Ingredients:
3 tablespoons butter
2 teaspoons vegetable oil
3 cups cubed French bread
1 pound sliced bacon, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablespoons sugar 6 tablespoons all-purpose flour
5 cups chicken broth
1 (16 ounce) jar picante sauce
1 (8 ounce) can tomato sauce
1/8 teaspoon pepper
3 cups shredded lettuce
Directions:
1. In a Dutch oven or large saucepan, heat butter and oil over medium heat. Add the bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside.
2. Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes. Just before serving, add lettuce and heat through. Garnish with the croutons and bacon.
3 tablespoons butter
2 teaspoons vegetable oil
3 cups cubed French bread
1 pound sliced bacon, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablespoons sugar 6 tablespoons all-purpose flour
5 cups chicken broth
1 (16 ounce) jar picante sauce
1 (8 ounce) can tomato sauce
1/8 teaspoon pepper
3 cups shredded lettuce
Directions:
1. In a Dutch oven or large saucepan, heat butter and oil over medium heat. Add the bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside.
2. Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes. Just before serving, add lettuce and heat through. Garnish with the croutons and bacon.
Broccoli Cheese Soup
Ingredients:
4 cups chicken broth
1 cup water
1 cup half-and-half
4 ounces shredded Cheddar cheese 1/2 cup all-purpose flour
1/2 teaspoon dried onion flakes
1/4 teaspoon ground black pepper
4 cups broccoli florets
Directions:
1. In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
2. Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.
4 cups chicken broth
1 cup water
1 cup half-and-half
4 ounces shredded Cheddar cheese 1/2 cup all-purpose flour
1/2 teaspoon dried onion flakes
1/4 teaspoon ground black pepper
4 cups broccoli florets
Directions:
1. In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
2. Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.
Broccoli Soup
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen
broccoli, thawed 1 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste
Directions:
1. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
2. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen
broccoli, thawed 1 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste
Directions:
1. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
2. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.
Garbage Soup
Ingredients:
1 pound lean ground beef
6 potatoes, diced
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
1 cup chopped celery
1 (10.5 ounce) can beef broth 2 cups mixed vegetables
salt and pepper to taste
1/8 tablespoon dried rosemary
1/8 tablespoon dried thyme
1/4 tablespoon dried basil
1/2 pound bacon - cooked and crumbled
Directions:
1. In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through.
2. Season to taste with salt and pepper, rosemary, thyme and basil. Add bacon bits, stir and serve.
1 pound lean ground beef
6 potatoes, diced
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
1 cup chopped celery
1 (10.5 ounce) can beef broth 2 cups mixed vegetables
salt and pepper to taste
1/8 tablespoon dried rosemary
1/8 tablespoon dried thyme
1/4 tablespoon dried basil
1/2 pound bacon - cooked and crumbled
Directions:
1. In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook over medium heat for 1 hour or until vegetables are soft and beef is cooked through.
2. Season to taste with salt and pepper, rosemary, thyme and basil. Add bacon bits, stir and serve.
Toscana Soup
Ingredients:
12 links spicy pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken soup base 4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream
Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
12 links spicy pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken soup base 4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream
Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Chicken Tortilla Soup
Ingredients:
1 cup chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 (14.5 ounce) can Mexican diced
tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin 1 1/2 pounds skinless, boneless chicken
breast meat - cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
Tortilla chips
Directions:
1. In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
2. Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
1 cup chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 (14.5 ounce) can Mexican diced
tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin 1 1/2 pounds skinless, boneless chicken
breast meat - cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
Tortilla chips
Directions:
1. In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
2. Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
Tortilla Soup
Ingredients:
1 medium tomato, quartered
1 (14.5 ounce) can whole peeled
tomatoes with juice
1 small onion, quartered
1 garlic clove
2 (10.5 ounce) cans condensed chicken
broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt 1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 (6 inch) corn tortillas
1/4 cup cooking oil
Sour cream
Shredded Cheddar or Monterey Jack
cheese
Directions:
1. Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan. Add the chicken broth and seasonings; bring to a boil. Reduce heat and simmer for 3 minutes. Cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.
1 medium tomato, quartered
1 (14.5 ounce) can whole peeled
tomatoes with juice
1 small onion, quartered
1 garlic clove
2 (10.5 ounce) cans condensed chicken
broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt 1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 (6 inch) corn tortillas
1/4 cup cooking oil
Sour cream
Shredded Cheddar or Monterey Jack
cheese
Directions:
1. Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan. Add the chicken broth and seasonings; bring to a boil. Reduce heat and simmer for 3 minutes. Cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.
Chili con Carne
Ingredients:
6 pounds dried pinto beans
3/8 cup salt
20 pounds lean ground beef
1 pound chopped onions
4 cloves garlic, minced
6 quarts canned peeled and diced tomatoes
2 quarts tomato paste
1 1/3 cups chili powder
3 tablespoons ground cumin
1 1/2 teaspoons ground black pepper
Directions:
1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.
6 pounds dried pinto beans
3/8 cup salt
20 pounds lean ground beef
1 pound chopped onions
4 cloves garlic, minced
6 quarts canned peeled and diced tomatoes
2 quarts tomato paste
1 1/3 cups chili powder
3 tablespoons ground cumin
1 1/2 teaspoons ground black pepper
Directions:
1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.
Green Pork Chili
Ingredients:
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed
Directions:
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed
Directions:
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
New Mexico Pork Chili
Ingredients:
1/2 cup canola oil, divided
2 fresh jalapeno peppers, stems removed
1 pound ground pork
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28-ounce) can green enchilada sauce
1 (7-ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, leaves chopped
1/2 lime, juiced
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed
Cooked rice, for serving
Directions:
In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
1/2 cup canola oil, divided
2 fresh jalapeno peppers, stems removed
1 pound ground pork
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28-ounce) can green enchilada sauce
1 (7-ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, leaves chopped
1/2 lime, juiced
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed
Cooked rice, for serving
Directions:
In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
Venison Chili
Ingredients:
4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
1 cup grated Sonoma Jack cheese
Directions:
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
4 strips bacon, diced
2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
1 cup chopped onions
1 cup chopped green bell peppers
2 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
1 cup grated Sonoma Jack cheese
Directions:
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
New Mexico Pork Chili Verde
Ingredients:
New Mexico Pork Chili Verde
8 whole tomatillo
4 each Garlic cloves
1 cup Fresh cilantro leaves, chopped
41/2 oz Green chilies, chopped
2 tablespoon Olive oil
3 1/2 lb pork tenderloin cut into bite-size pieces
1 teaspoon Salt
1 teaspoon Black pepper, freshly ground
2 each yellow onions, chopped
1 each Large green bell pepper, seeded, chopped
2 each Jalapeno pepper, seeded, minced
1 tablespoon Ground cumin
2 teaspoon Dried oregano
2 cup Canned chicken broth, low sod
Directions:
A savory sauce made from cilantro, greenchilies, and tomatillos gives this versatiledish a nice green hue. Tomatillos look likesmall green tomatoes and usually comewith a papery husk attached. Serve with agreen salad and fresh corn bread. Recipemay be frozen and halved.
Preheat broiler. With a sharp knife, makea small X on base of each tomatillo. Spreadtomatillos and unpeeled garlic cloves ona baking sheet lined with foil, and placethem about 6 inches under broiler. Broiluntil tomatillos are blistered in severalspots, about 5 minutes (X in skin shouldhelp keep tomatillos from bursting loudlyin broiler, but don’t worry if they do). Turntomatillos and garlic cloves over and broiluntil other side of tomatillos blister andthey’re soft to the touch, 3 to 4 minuteslonger. Remove baking sheet from ovenand let cool.
When tomatillos and garlic are coolenough to handle, peel garlic. Placetomatillos, garlic, cilantro, and chilies ina blender or food processor. Pulse untilingredients are blended and finely minced,the texture of applesauce. Set aside.
Heat olive oil in a large stockpot overmedium-high heat. Season pork cubeswith salt and pepper and add cubes to pot.Saute pork until cubes are browned on allsides, then use a slotted spoon to transferthem to a bowl; set aside. Don’t overcrowdpork ? you may need to cook it in twobatches, about 5 to 6 minutes per batch.
If needed, pour off all but 1 Tbsp. offat left in pot. Add onions, reduce heat tomedium-low, and cook, stirring frequently,until onions are soft and translucent, about8 minutes. Add bell pepper and jalape?osand cook for about 5 minutes more, stirringfrequently.
Return pork to pot, sprinkle with cuminand oregano, and cook, stirring constantly,for 2 minutes. Add tomatillo mixture topot along with chicken broth and stir tocombine. Bring mixture to a boil overmedium-high heat. Reduce heat to lowand simmer, uncovered, until pork is verytender, about 2 hours.
Serve chili in deep bowls. If desired,serve lime wedges and warmed flourtortillas or corn bread on side plates andchopped cilantro and sour cream in sidebowls.
New Mexico Pork Chili Verde
8 whole tomatillo
4 each Garlic cloves
1 cup Fresh cilantro leaves, chopped
41/2 oz Green chilies, chopped
2 tablespoon Olive oil
3 1/2 lb pork tenderloin cut into bite-size pieces
1 teaspoon Salt
1 teaspoon Black pepper, freshly ground
2 each yellow onions, chopped
1 each Large green bell pepper, seeded, chopped
2 each Jalapeno pepper, seeded, minced
1 tablespoon Ground cumin
2 teaspoon Dried oregano
2 cup Canned chicken broth, low sod
Directions:
A savory sauce made from cilantro, greenchilies, and tomatillos gives this versatiledish a nice green hue. Tomatillos look likesmall green tomatoes and usually comewith a papery husk attached. Serve with agreen salad and fresh corn bread. Recipemay be frozen and halved.
Preheat broiler. With a sharp knife, makea small X on base of each tomatillo. Spreadtomatillos and unpeeled garlic cloves ona baking sheet lined with foil, and placethem about 6 inches under broiler. Broiluntil tomatillos are blistered in severalspots, about 5 minutes (X in skin shouldhelp keep tomatillos from bursting loudlyin broiler, but don’t worry if they do). Turntomatillos and garlic cloves over and broiluntil other side of tomatillos blister andthey’re soft to the touch, 3 to 4 minuteslonger. Remove baking sheet from ovenand let cool.
When tomatillos and garlic are coolenough to handle, peel garlic. Placetomatillos, garlic, cilantro, and chilies ina blender or food processor. Pulse untilingredients are blended and finely minced,the texture of applesauce. Set aside.
Heat olive oil in a large stockpot overmedium-high heat. Season pork cubeswith salt and pepper and add cubes to pot.Saute pork until cubes are browned on allsides, then use a slotted spoon to transferthem to a bowl; set aside. Don’t overcrowdpork ? you may need to cook it in twobatches, about 5 to 6 minutes per batch.
If needed, pour off all but 1 Tbsp. offat left in pot. Add onions, reduce heat tomedium-low, and cook, stirring frequently,until onions are soft and translucent, about8 minutes. Add bell pepper and jalape?osand cook for about 5 minutes more, stirringfrequently.
Return pork to pot, sprinkle with cuminand oregano, and cook, stirring constantly,for 2 minutes. Add tomatillo mixture topot along with chicken broth and stir tocombine. Bring mixture to a boil overmedium-high heat. Reduce heat to lowand simmer, uncovered, until pork is verytender, about 2 hours.
Serve chili in deep bowls. If desired,serve lime wedges and warmed flourtortillas or corn bread on side plates andchopped cilantro and sour cream in sidebowls.
Three Bean Chili Recipe
Ingredients
2 Tablespoons olive oil
2 medium onions, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
1 large jalapeno pepper (seeded, de-veined and chopped)
6 cloves garlic, minced
1 cup beer
2 16 oz. cans diced tomatoes
1 14 oz. can black beans
1 16 oz. can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon hot pepper sauce
1 teaspoon salt
1 can vegetarian refried beans with chiles
Directions
In a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add beer and stir well. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.
2 Tablespoons olive oil
2 medium onions, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
1 large jalapeno pepper (seeded, de-veined and chopped)
6 cloves garlic, minced
1 cup beer
2 16 oz. cans diced tomatoes
1 14 oz. can black beans
1 16 oz. can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon hot pepper sauce
1 teaspoon salt
1 can vegetarian refried beans with chiles
Directions
In a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add beer and stir well. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.
Vegetarian Chili Recipe
Ingredients:
3 Tablespoons olive oil
1 1/2 cups chopped onion
8 large garlic cloves, chopped
2 19 oz. cans red kidney beans
2 19 oz. cans dark red kidney beans
1 envelope taco seasoning or 1/4 cup taco seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 15oz can tomato sauce
3 cups chicken broth or vegetable broth
1 6oz can tomato paste
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
3 Tablespoons olive oil
1 1/2 cups chopped onion
8 large garlic cloves, chopped
2 19 oz. cans red kidney beans
2 19 oz. cans dark red kidney beans
1 envelope taco seasoning or 1/4 cup taco seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 15oz can tomato sauce
3 cups chicken broth or vegetable broth
1 6oz can tomato paste
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
Texas Chili
Ingredients
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
3 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1/2 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
1 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Green onion leaves, for garnish
Advocado wedges, for garnish
Directions
In a small dry skillet over low heat add the oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco,chopped green onions, and lime for garnish
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
3 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1/2 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
1 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Green onion leaves, for garnish
Advocado wedges, for garnish
Directions
In a small dry skillet over low heat add the oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco,chopped green onions, and lime for garnish
Caddo Chili
Ingredients:
3 lbs. lean beef chuck roast (chili grind)
5-6 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon salt
2 teaspoons cayenne pepper
2 tablespoons cumin
1 tablespoon Mexican oregano
2 15-oz. cans beef broth
1 12-oz. water
1 10-oz. can Rotel tomatoes
1 Large purple onion, chopped fine
1 16-oz. can Hunt’s tomato sauce
1 beef bouillon cube
3-4 pieces of Hickory-smoked type thin bacon, cooked crisp, reserve grease
Directions:
After cooking bacon slices in your Dutch oven, remove bacon and set aside. On high heat, add chopped purple onion and cook until soft in bacon grease. Add beef chuck roast (chili grind) and brown thoroughly. Add the bacon, crumbled into fine pieces, into the mixture. Mix all dry ingredients together and add, then immediately follow with the remaining canned items and the water. Bring to a low- medium boil, uncovered, and cook for 1 ½ hours, stirring frequently.
Add 2-3 tbsp. corn starch mixed with water to thicken. Cook this mixture until it reaches desired thickness. Add additional water if needed while cooking. Taste, then re-season with salt, black pepper and addition cayenne for more heat, if needed, until your eyes start to twitch or tear up.
This is best when prepared the day before, refrigerated overnight, and then brought back to piping hot right before serving. Serve with warm basket corn Tortillas chips. Garnish graded Cheddar and chopped fresh cilantro.
3 lbs. lean beef chuck roast (chili grind)
5-6 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon salt
2 teaspoons cayenne pepper
2 tablespoons cumin
1 tablespoon Mexican oregano
2 15-oz. cans beef broth
1 12-oz. water
1 10-oz. can Rotel tomatoes
1 Large purple onion, chopped fine
1 16-oz. can Hunt’s tomato sauce
1 beef bouillon cube
3-4 pieces of Hickory-smoked type thin bacon, cooked crisp, reserve grease
Directions:
After cooking bacon slices in your Dutch oven, remove bacon and set aside. On high heat, add chopped purple onion and cook until soft in bacon grease. Add beef chuck roast (chili grind) and brown thoroughly. Add the bacon, crumbled into fine pieces, into the mixture. Mix all dry ingredients together and add, then immediately follow with the remaining canned items and the water. Bring to a low- medium boil, uncovered, and cook for 1 ½ hours, stirring frequently.
Add 2-3 tbsp. corn starch mixed with water to thicken. Cook this mixture until it reaches desired thickness. Add additional water if needed while cooking. Taste, then re-season with salt, black pepper and addition cayenne for more heat, if needed, until your eyes start to twitch or tear up.
This is best when prepared the day before, refrigerated overnight, and then brought back to piping hot right before serving. Serve with warm basket corn Tortillas chips. Garnish graded Cheddar and chopped fresh cilantro.
Cincinnati Chili
10 ounces uncooked spaghetti
1 tablespoon vegetable oil
1 pound ground turkey breast
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 jar (26 to 28 ounces) chunky vegetable-style tomato pasta sauce
1 can (15 to 16 ounces) kidney beans, rinsed and drained
2 tablespoons chili powder
Cook and drain spaghetti as directed on package.
While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.
Makes 5 servings (1 cup chili and 1 cup spaghetti each)
1 tablespoon vegetable oil
1 pound ground turkey breast
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 jar (26 to 28 ounces) chunky vegetable-style tomato pasta sauce
1 can (15 to 16 ounces) kidney beans, rinsed and drained
2 tablespoons chili powder
Cook and drain spaghetti as directed on package.
While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.
Makes 5 servings (1 cup chili and 1 cup spaghetti each)
My Favorite - White Chicken Chili
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso® chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired
In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso® chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired
In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro
Enchilada Chili
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso® enchilada sauce
1 1/2 cups Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
1 can (15 oz) spicy chili beans in sauce
1 cup chile cheese-flavored corn chips, if desired
In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) Old El Paso® enchilada sauce
1 1/2 cups Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
1 can (15 oz) spicy chili beans in sauce
1 cup chile cheese-flavored corn chips, if desired
In 4-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
Stir tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips.
Spaghetti and Pinto Bean Chili
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups water
1/2 cup taco sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
4 ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1 can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups water
1/2 cup taco sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
4 ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1 can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.
Chipotle Turkey Chili
3/4 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 tablespoon finely chopped garlic
1 cup Green Giant® frozen whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 teaspoon salt
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)
In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.
1 medium onion, chopped (1/2 cup)
1 tablespoon finely chopped garlic
1 cup Green Giant® frozen whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 teaspoon salt
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)
In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.
Wednesday, November 24, 2010
Cheesy Mashed Potato Pots
Ingredients
2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded American or cheddar cheese
Freshly ground black pepper (optional)
Directions
1. Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.
2. Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.
2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded American or cheddar cheese
Freshly ground black pepper (optional)
Directions
1. Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.
2. Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.
Velvet Mashed Potatoes
Ingredients
1 head garlic
2-1/2 lb. russet potatoes (about 5 medium)
2 Tbsp. butter
1/3 cup dairy sour cream
2 oz. cream cheese
1/2 cup milk, heated
1 Recipe Mushroom-Sauce, (see bottom)
Directions
1. Preheat oven to 400 degrees F. Cut 1/4 inch off the pointed end of the head of garlic to expose cloves. Drizzle with a little olive oil; wrap in foil. Scrub potatoes and prick with fork. Place potatoes in preheated oven; bake 20 minutes. Add garlic. Continue baking potatoes and garlic 35 to 40 minutes or until potatoes are tender and garlic is soft and browned.
2. Holding hot potatoes with towel, split potatoes and scrape flesh into saucepan over low heat. Squeeze roasted head of garlic from the bottom to push cloves out of their papery skins and into potatoes. Add butter, sour cream, and cream cheese. Mash with potato masher. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Gradually stir or whisk in hot milk until potatoes are light and fluffy. Transfer to serving bowl. Top with Mushroom Sauce. Serves 8.
Mushroom Sauce
Ingredients
3 Tbsp. butter
1 lb. fresh mushrooms, such as button, cremini, or stemmed shiitakes, sliced
1 shallot, finely chopped
1/4 cup oil-packed dried tomatoes, drained and chopped
1-1/2 tsp. chopped fresh thyme
1/2 cup dry white wine or chicken broth
1/3 cup whipping cream
Directions
1. Melt butter in skillet, over medium-high heat. Add mushrooms. Cook, stirring occasionally, 4 minutes or until browned. Add shallot; cook 2 minutes. Add dried tomatoes, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add wine. Cook and stir, scraping up browned bits from pan. Add cream; bring to boiling. Simmer, uncovered, 2 minutes or until slightly thickened. Serve with Velvet Mashed Potatoes. Serves 8.
1 head garlic
2-1/2 lb. russet potatoes (about 5 medium)
2 Tbsp. butter
1/3 cup dairy sour cream
2 oz. cream cheese
1/2 cup milk, heated
1 Recipe Mushroom-Sauce, (see bottom)
Directions
1. Preheat oven to 400 degrees F. Cut 1/4 inch off the pointed end of the head of garlic to expose cloves. Drizzle with a little olive oil; wrap in foil. Scrub potatoes and prick with fork. Place potatoes in preheated oven; bake 20 minutes. Add garlic. Continue baking potatoes and garlic 35 to 40 minutes or until potatoes are tender and garlic is soft and browned.
2. Holding hot potatoes with towel, split potatoes and scrape flesh into saucepan over low heat. Squeeze roasted head of garlic from the bottom to push cloves out of their papery skins and into potatoes. Add butter, sour cream, and cream cheese. Mash with potato masher. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Gradually stir or whisk in hot milk until potatoes are light and fluffy. Transfer to serving bowl. Top with Mushroom Sauce. Serves 8.
Mushroom Sauce
Ingredients
3 Tbsp. butter
1 lb. fresh mushrooms, such as button, cremini, or stemmed shiitakes, sliced
1 shallot, finely chopped
1/4 cup oil-packed dried tomatoes, drained and chopped
1-1/2 tsp. chopped fresh thyme
1/2 cup dry white wine or chicken broth
1/3 cup whipping cream
Directions
1. Melt butter in skillet, over medium-high heat. Add mushrooms. Cook, stirring occasionally, 4 minutes or until browned. Add shallot; cook 2 minutes. Add dried tomatoes, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add wine. Cook and stir, scraping up browned bits from pan. Add cream; bring to boiling. Simmer, uncovered, 2 minutes or until slightly thickened. Serve with Velvet Mashed Potatoes. Serves 8.
Blue Cheese Mashers
Ingredients
2-1/2 lb. Yukon Gold potatoes, peeled and quartered
1/2 cup chopped sweet onion
2 Tbsp. minced garlic
2 Tbsp. butter
1/4 cup dry white wine or reduced-sodium chicken broth
1/2 cup whipping cream
4 oz. blue cheese, crumbled
Sliced green onion (optional)
Directions
1. In a 4-quart Dutch oven cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.
2. Meanwhile, in a small saucepan cook onion and garlic in hot butter until onion is tender. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.
3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream to make potato mixture light and fluffy. Fold in blue cheese. Top with green onion. Makes 10 (1/3-cup) servings.
2-1/2 lb. Yukon Gold potatoes, peeled and quartered
1/2 cup chopped sweet onion
2 Tbsp. minced garlic
2 Tbsp. butter
1/4 cup dry white wine or reduced-sodium chicken broth
1/2 cup whipping cream
4 oz. blue cheese, crumbled
Sliced green onion (optional)
Directions
1. In a 4-quart Dutch oven cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.
2. Meanwhile, in a small saucepan cook onion and garlic in hot butter until onion is tender. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.
3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream to make potato mixture light and fluffy. Fold in blue cheese. Top with green onion. Makes 10 (1/3-cup) servings.
Thyme Potatoes Au Gratin
Ingredients
3 cups whipping cream
1 large clove garlic, minced
2 Tbsp. butter, softened
4 lb. red potatoes, peeled and thinly sliced
4 oz. Parmesan cheese, grated
2 Tbsp. snipped fresh thyme
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground pepper
Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)
Directions
1. Heat oven to 350 degrees F. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, do not boil. Remove from heat.
2. Generously butter 3- to 3-1/2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil.
3. Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings.
3 cups whipping cream
1 large clove garlic, minced
2 Tbsp. butter, softened
4 lb. red potatoes, peeled and thinly sliced
4 oz. Parmesan cheese, grated
2 Tbsp. snipped fresh thyme
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground pepper
Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)
Directions
1. Heat oven to 350 degrees F. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, do not boil. Remove from heat.
2. Generously butter 3- to 3-1/2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil.
3. Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings.
Tuesday, October 19, 2010
Skeleton Scarecrow Cookies
Ingredients
3 1/4 cup(s) all-purpose flour
1 teaspoon(s) pumpkin pie spice
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) (2 sticks) butter, softened
1 cup(s) sugar
2 large eggs
1 teaspoon(s) vanilla extract
Wooden skewers
Black and purple food coloring ($1.99 each, wilton.com)
2 cup(s) Royal Frosting
Black and purple decorating sugars (optional)
Directions
Combine flour, pumpkin pie spice, baking powder, and salt in a medium bowl and blend. Beat butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla. Gradually add flour mixture and beat until just smooth. Divide dough into 2 discs. Cover with plastic wrap and refrigerate at least 1 hour.
Brush wooden skewers with black food coloring, if desired.
Heat oven to 350°F. Line 3 cookie sheets with parchment paper. Working on 1 dough disc at a time, roll out dough on a lightly floured surface to a scant 1/4-inch thickness. Cut out shape with a scarecrow cookie cutter ($1.29 each, downtowndough.com). Transfer shapes to prepared cookie sheets. Insert tinted wooden skewers about 2 inches into the dough between the legs. Repeat with remaining dough. Bake until cookies are golden brown around edges, 10 to 12 minutes. Transfer to a wire rack; cool completely.
Prepare Royal Frosting.
Divide Royal Frosting into 3 bowls. Tint one bowl black and one deep purple; leave one white. Transfer half of each color batch to separate pastry bags fitted with a plain number 1 tip. Thin the remaining frosting with a few teaspoons of water to the consistency of slightly whipped cream. Transfer each thinned color to separate resealable bags.
Outline each scarecrow in the desired colors with the thicker frostings. Snip a small corner from bags with the thinner frostings and fill in outlines. Allow cookies to dry at least 1 hour. Pipe other decorations on top of dried frosting with the thicker frosting. Add sugars, if desired. Let cookies dry completely, about 3 hours.
3 1/4 cup(s) all-purpose flour
1 teaspoon(s) pumpkin pie spice
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) (2 sticks) butter, softened
1 cup(s) sugar
2 large eggs
1 teaspoon(s) vanilla extract
Wooden skewers
Black and purple food coloring ($1.99 each, wilton.com)
2 cup(s) Royal Frosting
Black and purple decorating sugars (optional)
Directions
Combine flour, pumpkin pie spice, baking powder, and salt in a medium bowl and blend. Beat butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla. Gradually add flour mixture and beat until just smooth. Divide dough into 2 discs. Cover with plastic wrap and refrigerate at least 1 hour.
Brush wooden skewers with black food coloring, if desired.
Heat oven to 350°F. Line 3 cookie sheets with parchment paper. Working on 1 dough disc at a time, roll out dough on a lightly floured surface to a scant 1/4-inch thickness. Cut out shape with a scarecrow cookie cutter ($1.29 each, downtowndough.com). Transfer shapes to prepared cookie sheets. Insert tinted wooden skewers about 2 inches into the dough between the legs. Repeat with remaining dough. Bake until cookies are golden brown around edges, 10 to 12 minutes. Transfer to a wire rack; cool completely.
Prepare Royal Frosting.
Divide Royal Frosting into 3 bowls. Tint one bowl black and one deep purple; leave one white. Transfer half of each color batch to separate pastry bags fitted with a plain number 1 tip. Thin the remaining frosting with a few teaspoons of water to the consistency of slightly whipped cream. Transfer each thinned color to separate resealable bags.
Outline each scarecrow in the desired colors with the thicker frostings. Snip a small corner from bags with the thinner frostings and fill in outlines. Allow cookies to dry at least 1 hour. Pipe other decorations on top of dried frosting with the thicker frosting. Add sugars, if desired. Let cookies dry completely, about 3 hours.
Pumpkin Ghosts
Ingredients
1 box(es) (14-ounce) pumpkin quick bread
1 cup(s) milk
1/3 cup(s) vegetable oil
2 large eggs
1 can(s) (16-ounce) vanilla frosting
Black round sprinkles
Directions
Heat oven to 375°F. Grease the inside of 2 mini-ghost pans ($11.99 each, wilton.com and place them on a cookie sheet.
Prepare quick bread according to package directions using milk, vegetable oil, and eggs. Divide batter evenly between the ghost pans. Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Transfer to a wire rack; invert and cool completely.
Line a cookie sheet with wax paper. Place a wire rack on top of cookie sheet. Trim tops of ghosts to make level and trim to make ghost shape. Arrange ghosts, cut side down, on wire rack about 2 inches apart.
Spoon vanilla frosting into a 2-cup glass measuring cup. Microwave on high, stirring frequently, until frosting is the texture of slightly whipped cream, about 15 to 20 seconds. (Do not overheat.)
Pour frosting over ghost cakes to cover completely. Reuse drippings if necessary; reheat and pour over cakes. Let cakes stand about 30 minutes to set. Carefully transfer to a serving platter. Add black sprinkles as the eyes.
1 box(es) (14-ounce) pumpkin quick bread
1 cup(s) milk
1/3 cup(s) vegetable oil
2 large eggs
1 can(s) (16-ounce) vanilla frosting
Black round sprinkles
Directions
Heat oven to 375°F. Grease the inside of 2 mini-ghost pans ($11.99 each, wilton.com and place them on a cookie sheet.
Prepare quick bread according to package directions using milk, vegetable oil, and eggs. Divide batter evenly between the ghost pans. Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Transfer to a wire rack; invert and cool completely.
Line a cookie sheet with wax paper. Place a wire rack on top of cookie sheet. Trim tops of ghosts to make level and trim to make ghost shape. Arrange ghosts, cut side down, on wire rack about 2 inches apart.
Spoon vanilla frosting into a 2-cup glass measuring cup. Microwave on high, stirring frequently, until frosting is the texture of slightly whipped cream, about 15 to 20 seconds. (Do not overheat.)
Pour frosting over ghost cakes to cover completely. Reuse drippings if necessary; reheat and pour over cakes. Let cakes stand about 30 minutes to set. Carefully transfer to a serving platter. Add black sprinkles as the eyes.
Itsy, Bitsy, Spooky Spider
Ingredients
3 tablespoon(s) butter or margarine
1 package(s) (10 ounces, about 40) regular marshmallows, or 4 cups miniature marshmallows
6 cup(s) Ready-To-Eat Cereal Kellogg's® Rice Krispies® Cereal
Food coloring
Assorted candies
Canned frosting or decorating gel
Directions
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
Using buttered hands shape cereal mixture into eight spiders. Cool. Decorate with frosting and/or candies. Best if served the same day.
3 tablespoon(s) butter or margarine
1 package(s) (10 ounces, about 40) regular marshmallows, or 4 cups miniature marshmallows
6 cup(s) Ready-To-Eat Cereal Kellogg's® Rice Krispies® Cereal
Food coloring
Assorted candies
Canned frosting or decorating gel
Directions
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
Using buttered hands shape cereal mixture into eight spiders. Cool. Decorate with frosting and/or candies. Best if served the same day.
Pumpkin-Shaped Chocolate Cake
Ingredients
2 package(s) (18.25-oz.) chocolate cake mix, plus additional ingredients as directed on package
1 1/4 cup(s) confectioners' sugar
1 tablespoon(s) (light) corn syrup
4 teaspoon(s) milk
red and yellow food coloring , or orange, if available, optional
1/3 cup(s) chocolate frosting
1 wafer ice cream cone
1 small tube green decorating icing , optional
edible leaf or petal sugar decorations, for garnish, optional
Directions
Mist two standard 12-cup Bundt cake pans with nonstick cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan.
Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white.
Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down.
Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it.
2 package(s) (18.25-oz.) chocolate cake mix, plus additional ingredients as directed on package
1 1/4 cup(s) confectioners' sugar
1 tablespoon(s) (light) corn syrup
4 teaspoon(s) milk
red and yellow food coloring , or orange, if available, optional
1/3 cup(s) chocolate frosting
1 wafer ice cream cone
1 small tube green decorating icing , optional
edible leaf or petal sugar decorations, for garnish, optional
Directions
Mist two standard 12-cup Bundt cake pans with nonstick cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan.
Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white.
Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down.
Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it.
Monday, October 4, 2010
Colonial Hot Buttered Rum
Ingredients
2 cups brown sugar
1/2 cup butter
1 pinch salt
2 quarts hot water
3 cinnamon sticks
6 whole cloves
2 cups rum
1 cup sweetened whipped cream
ground nutmeg to taste
Directions
Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.
2 cups brown sugar
1/2 cup butter
1 pinch salt
2 quarts hot water
3 cinnamon sticks
6 whole cloves
2 cups rum
1 cup sweetened whipped cream
ground nutmeg to taste
Directions
Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.
Glogg
Ingredients
2 bottles red wine
2 ounces dried orange zest
2 ounces cinnamon sticks
20 whole cardamom seeds
25 whole cloves
1 pound blanched almonds
1 pound raisins
1 pound sugar cubes
5 fluid ounces brandy
Directions
Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
Place a wire grill over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame.
Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.
2 bottles red wine
2 ounces dried orange zest
2 ounces cinnamon sticks
20 whole cardamom seeds
25 whole cloves
1 pound blanched almonds
1 pound raisins
1 pound sugar cubes
5 fluid ounces brandy
Directions
Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
Place a wire grill over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame.
Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.
Gluehwein
Ingredients
3/4 cup water
3/4 cup white sugar
1 cinnamon stick
1 orange
10 whole cloves
1 bottle red wine
Directions
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)
3/4 cup water
3/4 cup white sugar
1 cinnamon stick
1 orange
10 whole cloves
1 bottle red wine
Directions
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)
Hot Spiked Cider
Ingredients
1 quart water
3 orange spice tea bags
1/2 cup light brown sugar
2 cups apple cider
1 1/2 cups light rum
8 cinnamon sticks
3 teaspoons butter
Directions
Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.
1 quart water
3 orange spice tea bags
1/2 cup light brown sugar
2 cups apple cider
1 1/2 cups light rum
8 cinnamon sticks
3 teaspoons butter
Directions
Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.
Kinderpunsch
Ingredients
1 cup water
2/3 cup white sugar
2 pinches ground cloves
1 cinnamon stick
3 cups apple juice
1 lemon, sliced
Directions
In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm.
1 cup water
2/3 cup white sugar
2 pinches ground cloves
1 cinnamon stick
3 cups apple juice
1 lemon, sliced
Directions
In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm.
Hot Spiced Cranberry Cider
Ingredients
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced
Directions
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced
Directions
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
Warm and Spicy Autumn Punch
Ingredients
2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.
2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.
Hot Spiced Cider
Ingredients
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider
Directions
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider
Directions
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.
Hot Buttered Apple Cider
Ingredients
1 (16 ounce) bottle apple cider
1/2 cup pure maple syrup
1/2 cup butter, softened
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Directions
In slow cooker over low heat, cook apple cider with maple syrup for 20 minutes or until steaming hot.
In a small bowl, combine butter, nutmeg and allspice. Mix well.
Pour cider into mugs and top with a teaspoon of spice butter.
1 (16 ounce) bottle apple cider
1/2 cup pure maple syrup
1/2 cup butter, softened
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Directions
In slow cooker over low heat, cook apple cider with maple syrup for 20 minutes or until steaming hot.
In a small bowl, combine butter, nutmeg and allspice. Mix well.
Pour cider into mugs and top with a teaspoon of spice butter.
Homemade Apple Cider
Ingredients
10 apples, quartered
3/4 cup white sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
Directions
Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.
10 apples, quartered
3/4 cup white sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
Directions
Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.
Monday, August 30, 2010
Fried Cabbage Texas Style
Ingredients
1 small head cabbage, thinly sliced
1 teaspoon white sugar
6 slices bacon
5 tablespoons corn bread mix
1/4 teaspoon cayenne pepper
1/2 cup chopped onion
2 fresh jalapeno peppers, seeded and julienned
salt and pepper to taste
Directions
Place the shredded cabbage into a large bowl, and sprinkle the sugar over it. This will remove the excess water from the cabbage. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving grease in skillet.
In a small bowl, mix together the cornbread mix and cayenne pepper. Stir into the cabbage until well blended. In the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. Stir in cabbage, and season with salt and pepper to taste. Cook until the cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.
1 small head cabbage, thinly sliced
1 teaspoon white sugar
6 slices bacon
5 tablespoons corn bread mix
1/4 teaspoon cayenne pepper
1/2 cup chopped onion
2 fresh jalapeno peppers, seeded and julienned
salt and pepper to taste
Directions
Place the shredded cabbage into a large bowl, and sprinkle the sugar over it. This will remove the excess water from the cabbage. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving grease in skillet.
In a small bowl, mix together the cornbread mix and cayenne pepper. Stir into the cabbage until well blended. In the skillet the bacon was cooked in, saute onion and jalapeno in the hot bacon grease until tender. Stir in cabbage, and season with salt and pepper to taste. Cook until the cabbage wilts, about 15 minutes. Stir in crumbled bacon, and serve immediately.
Fried Dandelions
Ingredients
2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
1/2 cup butter
Directions
Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.
2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
1/2 cup butter
Directions
Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.
Southern Style Fried Okra
Ingredients
20 pods okra, sliced in 1/4 inch pieces
6 Yukon Gold potatoes, cut into 1-inch pieces
2 large sweet onion, cut into 1 inch pieces
1 (8.5 ounce) package corn bread/muffin mix (such as Jiffy®)
1 cup vegetable oil for frying
Directions
Place vegetables in a colander, rinse with cold water, and transfer to a large mixing bowl. In this next step, use your best judgement. Add enough corn meal to coat all of the vegetables in the bowl. Toss lightly till vegetables are coated with corn meal, adding more corn meal if necessary.
In a large frying pan, pour in oil to cover bottom of the pan; place pan over medium to medium-high heat. Heat oil until hot but not smoking. To test if oil is ready, wet your fingers with some water and flick water into oil. If the oil sizzles immediately, it is ready to cook.
Spoon out vegetables into frying pan in a single layer. When vegetables turn golden brown on bottom, flip them over, and continue cooking until browned on the other side. Transfer to a bowl lined with paper towels to drain oil. Repeat process till all vegetables are cooked.
20 pods okra, sliced in 1/4 inch pieces
6 Yukon Gold potatoes, cut into 1-inch pieces
2 large sweet onion, cut into 1 inch pieces
1 (8.5 ounce) package corn bread/muffin mix (such as Jiffy®)
1 cup vegetable oil for frying
Directions
Place vegetables in a colander, rinse with cold water, and transfer to a large mixing bowl. In this next step, use your best judgement. Add enough corn meal to coat all of the vegetables in the bowl. Toss lightly till vegetables are coated with corn meal, adding more corn meal if necessary.
In a large frying pan, pour in oil to cover bottom of the pan; place pan over medium to medium-high heat. Heat oil until hot but not smoking. To test if oil is ready, wet your fingers with some water and flick water into oil. If the oil sizzles immediately, it is ready to cook.
Spoon out vegetables into frying pan in a single layer. When vegetables turn golden brown on bottom, flip them over, and continue cooking until browned on the other side. Transfer to a bowl lined with paper towels to drain oil. Repeat process till all vegetables are cooked.
Fried Okra
Ingredients
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine flour, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the flour mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine flour, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the flour mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
Sunday, August 22, 2010
Home Canning Orange Chili Marmalade
Makes about 8 (8 oz) half pints
You will need:
2 1/4 lbs oranges (unpeeled), seeded and thinly sliced
Grated zest and juice of 1 lemon
6 cups water
3 dried habenero chili peppers
9 cups granulated sugar
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) BRING mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
4.) LADLE hot marmalade into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
2 1/4 lbs oranges (unpeeled), seeded and thinly sliced
Grated zest and juice of 1 lemon
6 cups water
3 dried habenero chili peppers
9 cups granulated sugar
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) BRING mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
4.) LADLE hot marmalade into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Maple-Walnut Syrup
Makes about 4 (8 oz) half pints
You will need:
1-1/2 cups corn syrup
1 cup pure maple syrup
1/2 cup water
1/2 cup granulated sugar
2 cups walnut pieces
4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE corn syrup, maple syrup and water in a stainless steel saucepan. Add sugar and heat over medium, stirring until dissolved. Increase heat to medium-high and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring constantly, until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 minutes.
3.) LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
1-1/2 cups corn syrup
1 cup pure maple syrup
1/2 cup water
1/2 cup granulated sugar
2 cups walnut pieces
4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE corn syrup, maple syrup and water in a stainless steel saucepan. Add sugar and heat over medium, stirring until dissolved. Increase heat to medium-high and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring constantly, until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 minutes.
3.) LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Strawberry Jam (light)
Makes about 6 (8 oz) half pints
You will need:
4 cups crushed strawberries
1 cup unsweetened white grape juice
1 1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
You will need:
4 cups crushed strawberries
1 cup unsweetened white grape juice
1 1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
Home Canning Berry-Cherry Jam (light)
Makes about 6 (8 oz) half pints
You will need:
2 cups crushed strawberries (about 2 1-lb containers)
1 cup finely chopped sweet cherries (about 1.5 lb)
1 cup crushed blackberries (about 0.6 lb or 1/2 6-oz container)
1 cup unsweetened white grape juice
1 1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries, cherries, blackberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
You will need:
2 cups crushed strawberries (about 2 1-lb containers)
1 cup finely chopped sweet cherries (about 1.5 lb)
1 cup crushed blackberries (about 0.6 lb or 1/2 6-oz container)
1 cup unsweetened white grape juice
1 1.75-oz pkg Ball® No Sugar Needed Fruit Pectin
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries, cherries, blackberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
Home Canning Lemon-Sage Wine Mustard
Makes about 5 (4 oz) jars
You will need:
1 bunch fresh sage
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white wine vinegar
Grated zest and juice of 2 large lemons
1/2 cup liquid honey
1/4 tsp salt
5 (4 oz) glass preserving jars with lids and bands
Directions:
1.) FINELY CHOP enough sage leaves to measure 1/3 cup and set aside.
2.) COARSELY CHOP remaining sage leaves and stems to measure 1/2 cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes.
3.) TRANSFER sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture.
6.) TRANSFER mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes.
7.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
1 bunch fresh sage
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white wine vinegar
Grated zest and juice of 2 large lemons
1/2 cup liquid honey
1/4 tsp salt
5 (4 oz) glass preserving jars with lids and bands
Directions:
1.) FINELY CHOP enough sage leaves to measure 1/3 cup and set aside.
2.) COARSELY CHOP remaining sage leaves and stems to measure 1/2 cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes.
3.) TRANSFER sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture.
6.) TRANSFER mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes.
7.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Kiwi Daiquiri Jam
Makes about 4 (8 oz) half pints
You will need:
2 cups crushed peeled kiwifruit (about 5 medium)
2/3 cup unsweetened pineapple juice
1/3 cup lime juice
1 1.75-oz pkg Ball® Original Fruit Pectin
3 cups sugar
1/4 cup rum
3 drops green food coloring, optional
4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip
For even more tropical flair, add flaked coconut with the sugar to the fruit and juice before returning to a full rolling boil.
You will need:
2 cups crushed peeled kiwifruit (about 5 medium)
2/3 cup unsweetened pineapple juice
1/3 cup lime juice
1 1.75-oz pkg Ball® Original Fruit Pectin
3 cups sugar
1/4 cup rum
3 drops green food coloring, optional
4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip
For even more tropical flair, add flaked coconut with the sugar to the fruit and juice before returning to a full rolling boil.
Home Canning Jalapeño Jelly
Makes about 5 (8 oz) half pints
You will need:
12 oz jalapeño peppers (about 12 med)
2 cups cider vinegar, divided
6 cups sugar
2 (3-oz each) pouches of Ball® Liquid Fruit Pectin
Green food coloring, optional
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
3.) COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
4.) ADD Ball® Liquid Fruit Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.
You will need:
12 oz jalapeño peppers (about 12 med)
2 cups cider vinegar, divided
6 cups sugar
2 (3-oz each) pouches of Ball® Liquid Fruit Pectin
Green food coloring, optional
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
3.) COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
4.) ADD Ball® Liquid Fruit Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.
Home Canning Italian-Style Tomato Sauce
Makes about 3 (16 oz) pints
You will need:
8 cups fresh plum tomato purée
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup finely chopped carrot
2 cloves garlic, finely chopped
4 tbsp bottled lemon juice
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp hot pepper flakes
3 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan, Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
8 cups fresh plum tomato purée
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup finely chopped carrot
2 cloves garlic, finely chopped
4 tbsp bottled lemon juice
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp hot pepper flakes
3 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan, Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Hot Chipotle Salsa
Makes about 4 (16 oz) pints or 8 (8 oz) half pints
You will need:
5 14.5-oz cans petite diced tomatoes
OR
4 lb fresh tomatoes (about 12 medium) to yield 9 cups finely diced
1 1.5-oz pkg Ball® Simple Creations® Hot Chipotle Salsa Mix
4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE tomatoes and contents of package in a medium saucepan.
2.) HEAT to a boil. Reduce heat and simmer 5 minutes.
3.) COOL to room temperature, about 30 minutes, before serving.
4.) REFRIGERATE up to 3 weeks.
Print This Recipe
You will need:
5 14.5-oz cans petite diced tomatoes
OR
4 lb fresh tomatoes (about 12 medium) to yield 9 cups finely diced
1 1.5-oz pkg Ball® Simple Creations® Hot Chipotle Salsa Mix
4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE tomatoes and contents of package in a medium saucepan.
2.) HEAT to a boil. Reduce heat and simmer 5 minutes.
3.) COOL to room temperature, about 30 minutes, before serving.
4.) REFRIGERATE up to 3 weeks.
Print This Recipe
Home Canning Honey-Spiced Peaches
Makes about 3 (32 oz) quarts
You will need:
8 lb peaches (about 24 small)
1 cup sugar
4 cups water
2 cups honey
1-1/2 tsp whole allspice
3/4 tsp whole cloves
3 sticks cinnamon
3 (32 oz) quart glass preserving jars
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
2.) WASH, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
3.) COMBINE sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
4.) PACK hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
5.) LADLE hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
8 lb peaches (about 24 small)
1 cup sugar
4 cups water
2 cups honey
1-1/2 tsp whole allspice
3/4 tsp whole cloves
3 sticks cinnamon
3 (32 oz) quart glass preserving jars
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
2.) WASH, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
3.) COMBINE sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
4.) PACK hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
5.) LADLE hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Homemade Apple Juice
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
24 lbs apples, stemmed and chopped (about 72 apples)
8 cups water
6 (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) COMBINE apples and water in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are tender.
2.) TRANSFER apples and juice, working in batches, to a strainer lined with several layers of cheesecloth. Let drip, undisturbed, for at least 2 hours.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) HEAT apple juice to 190°F in a clean large saucepan over medium-high heat.
5.) LADLE hot juice to hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
24 lbs apples, stemmed and chopped (about 72 apples)
8 cups water
6 (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) COMBINE apples and water in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are tender.
2.) TRANSFER apples and juice, working in batches, to a strainer lined with several layers of cheesecloth. Let drip, undisturbed, for at least 2 hours.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) HEAT apple juice to 190°F in a clean large saucepan over medium-high heat.
5.) LADLE hot juice to hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Honey-Orange Slices
Makes about 3 (8 oz) half pints
You will need:
3 cinnamon sticks broken into pieces
1-1/2 tsp whole cloves
1-1/2 tsp whole allspice
2-1/2 lb oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium)
Water
1-1/4 cups granulated sugar
1-1/4 cups liquid honey
3 Tbsp. lemon juice
3 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) TIE cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE oranges with water to cover in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.
3.) COMBINE sugar, honey and lemon juice in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) PACK hot oranges into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
3 cinnamon sticks broken into pieces
1-1/2 tsp whole cloves
1-1/2 tsp whole allspice
2-1/2 lb oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium)
Water
1-1/4 cups granulated sugar
1-1/4 cups liquid honey
3 Tbsp. lemon juice
3 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) TIE cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE oranges with water to cover in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.
3.) COMBINE sugar, honey and lemon juice in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) PACK hot oranges into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Corn Relish
Makes about 6 (8 oz) half pints
You will need:
2 cups white vinegar
2/3 cup sugar
1 Tbsp salt
4 cups cooked corn kernels (about 8 ears)
2 cups diced mixed red and green bell peppers (about 2 large)
3/4 cup diced celery (about 2 stalks)
1/2 cup finely chopped onion (about 1 small)
1 Tbsp dry mustard
1 tsp celery seeds
1 tsp ground turmeric
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
3.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
2 cups white vinegar
2/3 cup sugar
1 Tbsp salt
4 cups cooked corn kernels (about 8 ears)
2 cups diced mixed red and green bell peppers (about 2 large)
3/4 cup diced celery (about 2 stalks)
1/2 cup finely chopped onion (about 1 small)
1 Tbsp dry mustard
1 tsp celery seeds
1 tsp ground turmeric
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
3.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Herbed Tomato Juice
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
25 lb ripe tomatoes (about 75 medium)
Bottled lemon juice or citric acid
Fresh dill, parsley or basil
6 (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes and drain. Remove core and blossom ends. Cut tomatoes into quarters. Simmer tomatoes in a large stainless steel saucepan until soft, stirring to prevent sticking. Juice tomatoes in a in a food processor or food mill. Strain juice to remove peels and seeds.
3.) HEAT juice 5 minutes at 190°F. Do not boil.
4.) ADD 2 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot quart jar, 1 Tbsp bottled lemon juice or 1/4 tsp citric acid to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
25 lb ripe tomatoes (about 75 medium)
Bottled lemon juice or citric acid
Fresh dill, parsley or basil
6 (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes and drain. Remove core and blossom ends. Cut tomatoes into quarters. Simmer tomatoes in a large stainless steel saucepan until soft, stirring to prevent sticking. Juice tomatoes in a in a food processor or food mill. Strain juice to remove peels and seeds.
3.) HEAT juice 5 minutes at 190°F. Do not boil.
4.) ADD 2 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot quart jar, 1 Tbsp bottled lemon juice or 1/4 tsp citric acid to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Herbed Seasoned Tomatoes
Makes about 6 (16 oz) pints
You will need:
12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)
Water
Spice blend(s), see below
Bottled lemon juice
Salt, optional
6 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
3.) ADD specified quantity of your chosen spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
4.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Italian Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
4 tsp basil
2 tsp thyme
2-1/2 tsp oregano
1-1/2 tsp rosemary
1-1/2 tsp sage
1 tsp garlic powder
1 tsp hot pepper flakes, optional
1.) ADD 2-1/4 tsp of spice blend to each pint jar. If omitting hot pepper flakes, use only 2 tsp.
Mexican Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
6 tsp chili powder
2 tsp ground cumin
2 tsp oregano
2 tsp garlic powder
2 tsp ground coriander
1-1/2 tsp seasoned salt, optional
1.) ADD 2-1/2 tsp of spice blend to each pint jar. If omitting seasoned salt, use only 2 tsp.
Cajun Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
3 tsp chili powder
2 tsp paprika
1-1/2 tsp onion flakes
1-1/2 tsp garlic powder
1-1/2 tsp ground allspice
1-1/2 tsp thyme
1 tsp cayenne pepper
1.) ADD 2 tsp of spice blend to each pint jar.
You will need:
12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)
Water
Spice blend(s), see below
Bottled lemon juice
Salt, optional
6 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
3.) ADD specified quantity of your chosen spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
4.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Italian Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
4 tsp basil
2 tsp thyme
2-1/2 tsp oregano
1-1/2 tsp rosemary
1-1/2 tsp sage
1 tsp garlic powder
1 tsp hot pepper flakes, optional
1.) ADD 2-1/4 tsp of spice blend to each pint jar. If omitting hot pepper flakes, use only 2 tsp.
Mexican Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
6 tsp chili powder
2 tsp ground cumin
2 tsp oregano
2 tsp garlic powder
2 tsp ground coriander
1-1/2 tsp seasoned salt, optional
1.) ADD 2-1/2 tsp of spice blend to each pint jar. If omitting seasoned salt, use only 2 tsp.
Cajun Spice Blend
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
3 tsp chili powder
2 tsp paprika
1-1/2 tsp onion flakes
1-1/2 tsp garlic powder
1-1/2 tsp ground allspice
1-1/2 tsp thyme
1 tsp cayenne pepper
1.) ADD 2 tsp of spice blend to each pint jar.
Home Canning Herbed Peas
You will need:
1 1/2 to 3 pounds peas per pint
Chervil
Thyme
Water
Pint or quart glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH and rinse peas thoroughly. Drain. Shell peas and wash again. Place prepared beans in a large saucepan and cover with boiling water. Boil small peas (less than 1/4”), 3 minutes and medium peas (1/4” to 1/3”), 5 minutes. Drain. Rinse in hot water and drain again.
3.) PACK hot peas into hot jars leaving 1 inch headspace. Add 1/4 teaspoon chervil and 1/4 teaspoon thyme to each pint jar, 1/2 teaspoon chervil and 1/2 teaspoon thyme to each quart jar.
4.) LADLE boiling water over peas leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
1 1/2 to 3 pounds peas per pint
Chervil
Thyme
Water
Pint or quart glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH and rinse peas thoroughly. Drain. Shell peas and wash again. Place prepared beans in a large saucepan and cover with boiling water. Boil small peas (less than 1/4”), 3 minutes and medium peas (1/4” to 1/3”), 5 minutes. Drain. Rinse in hot water and drain again.
3.) PACK hot peas into hot jars leaving 1 inch headspace. Add 1/4 teaspoon chervil and 1/4 teaspoon thyme to each pint jar, 1/2 teaspoon chervil and 1/2 teaspoon thyme to each quart jar.
4.) LADLE boiling water over peas leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Hearty Chili
Makes about 3 (32 oz) quarts or 6 (16 oz) pints
You will need:
4 lb boneless beef chuck
1/4 cup vegetable oil
3 cups diced onion (about 4 medium)
2 cloves garlic, minced
5 Tbsp chili powder
2 tsp cumin seed
2 tsp salt
1 tsp oregano
1/2 tsp pepper
1/2 tsp coriander
1/2 tsp crushed red pepper
6 cups undrained and diced canned tomatoes (about 4 14.5-oz cans)
3 (32 oz) quart or 6 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT meat into 1/2-inch cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown.
3.) ADD remaining spices and cook for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally.
4.) LALDE hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
4 lb boneless beef chuck
1/4 cup vegetable oil
3 cups diced onion (about 4 medium)
2 cloves garlic, minced
5 Tbsp chili powder
2 tsp cumin seed
2 tsp salt
1 tsp oregano
1/2 tsp pepper
1/2 tsp coriander
1/2 tsp crushed red pepper
6 cups undrained and diced canned tomatoes (about 4 14.5-oz cans)
3 (32 oz) quart or 6 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT meat into 1/2-inch cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown.
3.) ADD remaining spices and cook for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally.
4.) LALDE hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Green Beans Oriental
Makes about 6 to 8 servings
You will need:
2 (16 oz) pint jars green beans
1 10.5-oz can cream of celery soup
1 16-oz can bean sprouts, rinsed and drained or 1 lb fresh bean sprouts
1 8-oz can water chestnuts, drained and sliced
2 Tbsp soy sauce
1 3-oz can rice or chow mein noodles.
Directions:
1.) PREHEAT oven to 340°F.
2.) BOIL green beans in a large saucepan for 15 minutes. Drain. Lightly butter a 2-quart casserole dish.
3.) COMBINE soup, water chestnuts, bean sprouts and soy sauce in casserole dish. Add hot green beans and toss gently. Top with rice or chow mein noodles.
4.) BAKE at 340°F for 35 to 40 minutes or until edges are bubbly.
You will need:
2 (16 oz) pint jars green beans
1 10.5-oz can cream of celery soup
1 16-oz can bean sprouts, rinsed and drained or 1 lb fresh bean sprouts
1 8-oz can water chestnuts, drained and sliced
2 Tbsp soy sauce
1 3-oz can rice or chow mein noodles.
Directions:
1.) PREHEAT oven to 340°F.
2.) BOIL green beans in a large saucepan for 15 minutes. Drain. Lightly butter a 2-quart casserole dish.
3.) COMBINE soup, water chestnuts, bean sprouts and soy sauce in casserole dish. Add hot green beans and toss gently. Top with rice or chow mein noodles.
4.) BAKE at 340°F for 35 to 40 minutes or until edges are bubbly.
Home Canning Green Beans
You will need:
2 lb green beans per quart
Water
Salt, optional
Glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH and rinse beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes.
3.) PACK hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
4.) LADLE boiling water over beans leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: The processing time given applies only to young, tender pods. Beans that have almost reached the “shell-out” stage require a longer processing time. Increase processing time 15 minutes for pints and 20 minutes for quarts.
2 lb green beans per quart
Water
Salt, optional
Glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH and rinse beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes.
3.) PACK hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
4.) LADLE boiling water over beans leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: The processing time given applies only to young, tender pods. Beans that have almost reached the “shell-out” stage require a longer processing time. Increase processing time 15 minutes for pints and 20 minutes for quarts.
Home Canning Ginger Pear Preserves
Makes about 7 (8 oz) half pints
You will need:
5-1/2 cups finely chopped cored peeled pears (about 8 medium)
Grated zest and juice of 3 limes
2-1/3 cups granulated sugar
1 Tbsp freshly grated gingerroot
7 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE pears, lime zest and juice, sugar and gingerroot in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
3.) LADLE hot preserves into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
5-1/2 cups finely chopped cored peeled pears (about 8 medium)
Grated zest and juice of 3 limes
2-1/3 cups granulated sugar
1 Tbsp freshly grated gingerroot
7 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE pears, lime zest and juice, sugar and gingerroot in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
3.) LADLE hot preserves into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Fresh Herb Jelly
Makes about 5 (8 oz) half pints
You will need:
2 cups loosely packed coarsely chopped herbs
1 1/2 cups unsweetened apple juice or dry white wine
1 cup water
1 cup white wine vinegar
1 1.75 oz pkg Ball® Original Fruit Pectin
5 1/4 cups sugar
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE herbs, apple juice, water and vinegar in a large stainless steel saucepan. Bring to a boil over medium heat. Remove from heat, cover and let steep for 15 minutes. Stir well, pressing herbs to extract flavor.
2.) TRANSFER herb mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 3 1/4 cups herbed juice.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) TRANSFER herb juice to a clean large, deep stainless steel saucepan. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
2 cups loosely packed coarsely chopped herbs
1 1/2 cups unsweetened apple juice or dry white wine
1 cup water
1 cup white wine vinegar
1 1.75 oz pkg Ball® Original Fruit Pectin
5 1/4 cups sugar
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE herbs, apple juice, water and vinegar in a large stainless steel saucepan. Bring to a boil over medium heat. Remove from heat, cover and let steep for 15 minutes. Stir well, pressing herbs to extract flavor.
2.) TRANSFER herb mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for 30 minutes. Measure 3 1/4 cups herbed juice.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) TRANSFER herb juice to a clean large, deep stainless steel saucepan. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Fresh Apricot Jam
Makes about 6 (8 oz) half pints
You will need:
3-1/2 cups finely chopped apricots (about 30 medium)
1/3 cup lemon juice
1 3-oz pouch Ball® Liquid Fruit Pectin
1/2 tsp butter or margarine, optional
5-3/4 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE prepared apricots with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
3-1/2 cups finely chopped apricots (about 30 medium)
1/3 cup lemon juice
1 3-oz pouch Ball® Liquid Fruit Pectin
1/2 tsp butter or margarine, optional
5-3/4 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE prepared apricots with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Dill Sandwich Slices
Makes about 5 (16 oz) pints
You will need:
3 Tbsp pickling spice
4 cups cider vinegar
4 cups water
3/4 cup sugar
1/2 cup Ball® Preserving & Pickling Salt
5 bay leaves
5 cloves garlic
2 1/2 tsp mustard seeds
5 heads fresh dill
13 1/3 cups sliced trimmed pickling cucumbers (1/4-inch lengthwise slices)
5 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) TIE pickling spice in a square of cheesecloth, creating a spice bag.
3.) COMBINE vinegar, water, sugar, pickling salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
4.) PLACE1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
3 Tbsp pickling spice
4 cups cider vinegar
4 cups water
3/4 cup sugar
1/2 cup Ball® Preserving & Pickling Salt
5 bay leaves
5 cloves garlic
2 1/2 tsp mustard seeds
5 heads fresh dill
13 1/3 cups sliced trimmed pickling cucumbers (1/4-inch lengthwise slices)
5 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) TIE pickling spice in a square of cheesecloth, creating a spice bag.
3.) COMBINE vinegar, water, sugar, pickling salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
4.) PLACE1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Dill Pickles
Makes 4 (32 oz) quarts or 8 (16 oz) pints
You will need:
7 lb pickling cucumbers (about 28 small to medium)
6 cups water
2-1/2 cups vinegar
1 5-oz pkg Ball® Simple Creations® Kosher Dill Pickle Mix
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT ends off cucumbers. Cut into spears.
3.) COMBINE water, vinegar and contents of package in a medium saucepan. Heat to a boil.
4.) PACK cucumber spears into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 4 to 6 weeks.
You will need:
7 lb pickling cucumbers (about 28 small to medium)
6 cups water
2-1/2 cups vinegar
1 5-oz pkg Ball® Simple Creations® Kosher Dill Pickle Mix
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT ends off cucumbers. Cut into spears.
3.) COMBINE water, vinegar and contents of package in a medium saucepan. Heat to a boil.
4.) PACK cucumber spears into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 4 to 6 weeks.
Home Canning Cranberry Mustard
Makes about 7 (4 oz) jars
You will need:
1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
3/4 cup sugar
1/4 cup dry mustard
2-1/2 tsp ground allspice
7 (4 oz) glass preserving jars with lids and bands
Directions:
1.) BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
4.) BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
3/4 cup sugar
1/4 cup dry mustard
2-1/2 tsp ground allspice
7 (4 oz) glass preserving jars with lids and bands
Directions:
1.) BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
4.) BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Cranberry Ketchup
Makes about 8 (8 oz) half pints
You will need:
11 cups cranberries (fresh or frozen)
2 cups chopped onions
5 cloves garlic, finely chopped
1 1/2 cups water
3 cups lightly packed brown sugar
1 cup vinegar
2 tsp dry mustard
1 tsp ground cloves
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne pepper
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.
2.) TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
3.) RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
11 cups cranberries (fresh or frozen)
2 cups chopped onions
5 cloves garlic, finely chopped
1 1/2 cups water
3 cups lightly packed brown sugar
1 cup vinegar
2 tsp dry mustard
1 tsp ground cloves
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp cayenne pepper
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE cranberries, onions, garlic and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 6 to 10 minutes, until cranberries pop and become soft.
2.) TRANSFER mixture to a blender or food processor fitted with a metal blade, working in batches, and purée until smooth.
3.) RETURN mixture to saucepan. Add brown sugar, vinegar, mustard, cloves, salt, black pepper, allspice and cayenne. Bring to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is almost the consistency of commercial ketchup, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more ketchup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Cinnamon Watermelon Rind Pickles
Makes about 4 to 5 (16 oz) pints
You will need:
16 cups sliced peeled watermelon rind* (about 2 medium)
1 cup pickling or canning salt
8 cups cool water, divided
6 cups granulated sugar
4 cups white vinegar
3 cinnamon sticks, broken in half
4 to 5 (16 oz) pint glass preserving jars with lids and bands
*To prepare watermelon rind, remove dark green peel from watermelon rind and discard. Cut rind into 2- x 1-inch slices.
Directions:
DAY 1
1.) LAYER watermelon rind and salt in a large crock, glass or stainless steel bowl. Add 4 cups of the cool water. Place a large clean inverted plate on top of the rind and weigh down with two or three quart jars filled with water and capped. Cover with plastic wrap or a clean towel and refrigerate for 8 hours or overnight.
DAY 2
1.) TRANSFER rind to a colander placed over a sink. Drain and rinse in cool running water. Drain and rinse again. Drain throroughly.
2.) COMBINE rind with remaining 4 cups cool water in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until rind is fork-tender, about 10 minutes. Drain and set aside.
3.) COMBINE sugar, vinegar and cinnamon stick halves in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until cinnamon has infused the liquid. Add drained rind and return to a boil. Reduce heat and boil gently, stirring occasionally, for 1 hour, until watermelon is translucent. Discard cinnamon sticks.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) PACK hot rind into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover rind leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
16 cups sliced peeled watermelon rind* (about 2 medium)
1 cup pickling or canning salt
8 cups cool water, divided
6 cups granulated sugar
4 cups white vinegar
3 cinnamon sticks, broken in half
4 to 5 (16 oz) pint glass preserving jars with lids and bands
*To prepare watermelon rind, remove dark green peel from watermelon rind and discard. Cut rind into 2- x 1-inch slices.
Directions:
DAY 1
1.) LAYER watermelon rind and salt in a large crock, glass or stainless steel bowl. Add 4 cups of the cool water. Place a large clean inverted plate on top of the rind and weigh down with two or three quart jars filled with water and capped. Cover with plastic wrap or a clean towel and refrigerate for 8 hours or overnight.
DAY 2
1.) TRANSFER rind to a colander placed over a sink. Drain and rinse in cool running water. Drain and rinse again. Drain throroughly.
2.) COMBINE rind with remaining 4 cups cool water in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until rind is fork-tender, about 10 minutes. Drain and set aside.
3.) COMBINE sugar, vinegar and cinnamon stick halves in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until cinnamon has infused the liquid. Add drained rind and return to a boil. Reduce heat and boil gently, stirring occasionally, for 1 hour, until watermelon is translucent. Discard cinnamon sticks.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) PACK hot rind into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover rind leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Cinnamon Pears in Apple Juice
You will need:
1 to 1-1/2 lb pears (3 to 5 medium) per pint
Cinnamon sticks
Unsweetened apple juice
Glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH pears. Drain. Peel, core and cut into halves. Treat to prevent browning.
3.) COOK pears in water one layer at a time until hot throughout. Heat apple juice to a boil.
4.) PACK hot pears, cavity side down, into hot jars leaving 1/2 inch headspace. Place 1 cinnamon stick in each jar.
5.) LADLE hot juice over pears leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
1 to 1-1/2 lb pears (3 to 5 medium) per pint
Cinnamon sticks
Unsweetened apple juice
Glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH pears. Drain. Peel, core and cut into halves. Treat to prevent browning.
3.) COOK pears in water one layer at a time until hot throughout. Heat apple juice to a boil.
4.) PACK hot pears, cavity side down, into hot jars leaving 1/2 inch headspace. Place 1 cinnamon stick in each jar.
5.) LADLE hot juice over pears leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
Home Canning Chocolate Raspberry Sundae Topper
Makes about 6 (8 oz) half pints
You will need:
1/2 cup sifted unsweetened cocoa powder
1 1.75-oz pkg Ball® Original Fruit Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
3.) COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
4.) LADLE hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
1/2 cup sifted unsweetened cocoa powder
1 1.75-oz pkg Ball® Original Fruit Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
3.) COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
4.) LADLE hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Chicken Stock
Makes about 4 (32 oz) quarts or 8 (16 oz) pints
You will need:
1 3- to 4-lb chicken, cut into pieces
16 cups water
2 stalks celery
2 medium onions, quartered
1 Tbsp salt
10 peppercorns
2 bay leaves
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE chicken and water in a large saucepot. Bring to a boil. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat. Skim off foam.
3.) REMOVE chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat.
4.) HEAT stock to a boil.
5.) LADLE hot stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
1 3- to 4-lb chicken, cut into pieces
16 cups water
2 stalks celery
2 medium onions, quartered
1 Tbsp salt
10 peppercorns
2 bay leaves
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE chicken and water in a large saucepot. Bring to a boil. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat. Skim off foam.
3.) REMOVE chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat.
4.) HEAT stock to a boil.
5.) LADLE hot stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Home Canning Chicken Soup
Makes about 4 (32 oz) quarts or 8 (16 oz) pints
You will need:
16 cups chicken stock
3 cups diced chicken (about 1 3-lb chicken)
1-1/2 cups diced celery (about 2 stalks)
1-1/2 cups sliced carrots (about 3 medium)
1 cup diced onion (about 1 medium)
Salt, optional
Pepper, optional
3 chicken bouillon cubes, optional
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need:
16 cups chicken stock
3 cups diced chicken (about 1 3-lb chicken)
1-1/2 cups diced celery (about 2 stalks)
1-1/2 cups sliced carrots (about 3 medium)
1 cup diced onion (about 1 medium)
Salt, optional
Pepper, optional
3 chicken bouillon cubes, optional
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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