Love Making Tips - Side dish | Condiments - [1]

Recipes


info

Almond Paste

Mix almonds, castor sugar and icing sugar and mix to a stiff paste with beaten eggs. Use as required.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Almonnaise

Water can be substituted for soy milk. Process almonds to fine powder in blender or food processor. Add soy milk, yeast, garlic powder, and salt. Blend well, then add remaining soy milk to form smooth cream. With blender running on low, remove insert in top and drizzle in oil in thin stream until mixture is thick. Keep blender running and add lemon juice and vinegar. Blend on low for 1 minute longer, to allow mixture to thicken to desired consistency. Refrigerate tightly sealed; this will keep 10-14 days in refrigerator. Yields 1-1/2 to 2 cups Note: Do not be discouraged if, on occasion, your Almonnaise does not thicken to your expectations. Homemade mayonnaise products are among the most sensitive to prepare, and sometimes they just don't respond.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Amish Tomato Ketchup

Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.
Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.
Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.
Yield: 1 1/2 pints.
Loomis writes: "This sweet ketchup comes from Mary Linebach, who owns and runs a produce auction with her [Mennonite] husband, Paul, in Shippensburg, Pennsylvania." [Mary describes the ketchup by saying]: 'The children love it on pancakes...It's sweeter than store-bought and not as tangy...'
"The ketchup is good on morning hotcakes (an Amish custom) as it is on Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly baked bread, and as a condiment with roast or fried meat or poultry. And it has one distinct advantage over the most popular store-bought brand: You won't have any trouble getting it out of the bottle, because it's not thick."

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Apple Catsup

Combine all ingredients. Simmer slowly until thick.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Apple Spice Syrup

In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg. Mix well. Add juice. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Yield: 1 3/4 cups.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Apple Grape or Pineapple Concentrate Sweetener

1. For the apple-grape sweetener: In a large saucepan, combine the apple and grape juice concentrates. Bring to a boil, reduce the heat slightly and cook at a low boil 15 to 20 minutes. Measure; you should have about 2 cups. Transfer to a jar and cool. Cover and refrigerate.
2. For the pineapple sweetener: Pour the pineapple juice concentrate into a medium saucepan. Bring to a boil; reduce the heat slightly, and cook at a low boil 15 to 20 minutes. Measure; you should have about 1 cup. Transfer to a jar and cool. Cover and refrigerate.
3. The sweeteners will have a 2-week shelf life in refrigeration.

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Apricot Mustard

Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in a cool dark place for 2 to 8 weeks, then refrigerate.
An exotic mustard that's great with stout cheeses.
Makes 2 tb per "serving"

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Aunt Jemima Maple Syrup

1. Combine the first four ingredients in a suacepan over medium heat.
2. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.
3. Turn the heat off and let the syrup cool for 15 minutes.
4. Add
the maple flavoring and stir.
5. When completely cool, transfer the syrup to a covered plastic or glass container. Makes 1 quart.

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Baking Powder

Mix together and use immediately. If you want to mix ahead of time and store no longer than one month, add 1 measure cornstarch.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Banana Condiment Veg Times

At least 1 day before, place bananas in fridge to blacken. Mash bananas till almost smooth. Add juice & raisins. In a pot, bring to a boil, stirring constantly till mixture thickens, about 10 minutes. Cool slightly before serving. Can be stored in the fridge for 2 or 3 weeks. Serve with jolof rice. Makes 1 cup.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Banana Ketchup

I've never tried this but I suspect that it's quite similar to the Filipino Jufran and Mafran sauces that I love so much. They're made from bananas also and taste like catsup *should* taste.
Combine the raisins, onions , garlic, tomato paste and 1/3 cup vinegar in the container of a food processor., Process the mixture until smooth. Transfer the mixture to a large, heavy saucepan.
Add the banana chunks and another 1/3 cup vinegar to the food processor container. Process the mixture until smooth. Transfer the banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently. Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup. Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon. Stir in the rum. Remove the ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Remove the ketchup from the heat and let it cool to room temperature. Store the banana ketchup, covered in the refrigerator for up to 1 month.
Makes about 3 1/2 cups.

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Barbecue Seasoning

Combine all ingredients, mix thoroughly. Place in jar with tight fitting lid, use as desired.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Basic Country Mustard

Grind the mustard seeds to the texture you desire. (There is no ``correct'' texture.) Mix the mustard powder and ground seeds with the water. Let sit for 10 minutes. Add the vinegar and salt; blend well. Refrigerate overnight before us ing. Yields about 1 cup
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Basic Mustard And Variations

Blend all ingredients except egg yolks and let stand 2 hours. Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Cover and store in refrigerator for up to a month.
LIME MUSTARD: When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish.
TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic mustard recipe. Serve with lamb, chicken, shrimp or steaks.
SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.
TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot dogs or ham.

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Basil Cinnamon Vinegar

Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at 4 days to 2 weeks. Strain the vinegar through a fine sieve, pour it into 2 very clean 1/2-pint glass jars. Add the basil sprigs and seal the jars with the lids.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Basil Cream

Add shallots and garlic to a saucepan and saute in oil until soft but not brown. Add wine, stock and fennel seed and bring to a boil and reduce by half. Add cream and reduce to a light sauce consistency. Strain and add to a blender or food processor.
Blanch basil leaves momentarily in boiling salted water then plunge immediately into ice water to stop cooking and set the color. Pat dry.
Add blanched basil, parsley and mint leaves to blender and process until smooth. Return contents to saucepan and keep warm. Correct seasoning with salt, pepper and drops of lemon juice. Stir in tomatoes and serve immediately.

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Basil s Garlic Mayonnaise

1. Cut off about 1/2-inch of the top of the garlic bulb (the tips of the cloves will be barely visible) and peel off the excess outer papery skin. Rub bulb with a little olive oil and honey to keep it from drying out. Place bulb, top side down, on a cookie sheet.
2. Bake in a preheated 375-degree oven until soft, about 20 minutes.
3. When cool, scoop out garlic into a food processor. Add egg yolks, vinegar and mustard; process for 3 minutes. With machine running, slowly add oil and process until mixture thickens, about 3 to 5 minutes.
4. Season with salt and white pepper. Refrigerate until ready to use.

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Bean Mustard

If using fresh beans, trim and cut in desired lengths and cook til just crisp. Mix into a paste the flour, mustard, celery seed, turmeric and some cold vinegar. Bring vinegar and sugar to a boil. Add paste and stir to blend. Cook 5 minutes. Add beans and continue cooking til everything is uniformly hot. Bottle. Try with other veggies.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Biscuit Gravy

Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium-high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 - 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is smooth again. Add spices, and return to boil, cooking until it has the consistancy of thick gravy.
Serve over split baking powder biscuits, with fruit (whole-berry cranberry sauce was *great* with this dish!), grits, red beans & rice, toast & jam, etc.
Makes enough for about 4 biscuits.

Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here

Black Pepper Mustard

Coarsely grind the mustard seed. Transfer to a small bowl, add all the remaining ingredients, and mix thoroughly with a fork. Cover with plastic wrap and set aside for 2 hours. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.
Ingredients   |   Category: Condiments
[-] give your vote [+]
Like this recipe? Leave your comment here
  [1]
 
Add your own Recipe




Love forecast - Aries Love forecast - Taurus Love forecast - Gemini
Love forecast - Leo Love forecast - Virgo Love forecast - Cancer
Love forecast - Libra Love forecast - Sagittarius Love forecast - Capricorn
Love forecast - Aquarius Love forecast - Pisces Love forecast - Scorpio
Western Horoscope Birth Sign:
 
     




Do you like this page? Refer it to your family and friends!
 
  or use This Form
Questions, suggestions, comments or controversy on this page:




© Copyright 2014 Love Tips | Home | Directory | Articles | Tips | Quotes | Ideas | Jokes | Pickup | Letters | Astrology | Privacy