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Category: Condiments & Extras

Chipotle Puree

Chipotle Puree

Note that pureeing a can of high quality chipotles in adobo will nearly match the flavor in this recipe.

3 C. Water

2 oz. dried Chipotle Chiles, stems removed

1 T. Achiote Paste

½ C. Tomato Paste

½ C. firmly packed Brown Sugar

2 T. Red Wine Vinegar

1 tsp. Salt

2 T. Olive Oil

 

Combine all ingredients in saucepan over high heat.  Bring to a boil, then decrease heat to medium low and simmer for 30 to 45 minutes.  Remove from heat and cool completely.  Puree in blender or food processor until smooth.  Store in airtight container in refrigerator for up to 3 days.

 

From Chevy’s Tex Mex Cookbook

 

 

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El Ranch-O Dressing

El Ranch-O Dressing

1 C. Buttermilk

1 T. fresh Lime Juice

1 T. minced Cilantro

1 tsp. minced Oregano

1 T. finely diced Onion

2 tsp. minced Garlic

½ tsp. Salt

2 tsp. Black Pepper

1 ½ C. Mayonnaise

 

Combine all ingredients except mayonnaise and whisk until well combined.  Add mayonnaise and whisk until smooth.  Refrigerate at least an hour.  Dressing will keep in refrigerator for a week.

 

From Chevy’s Tex Mex Cookbook

 

 

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Yucatan Marinade

Yucatan Marinade

1/3 C. Achiote Paste

¼ C. White Wine Vinegar

¼ C. Olive Oil

¼ C. fresh Lime Juice

2 T. finely diced Onion

1 tsp. minced Garlic

2 tsp. Salt

¼ tsp. Pepper

1 Bay Leaf

 

Place all ingredients except bay leaf in blender and pulse until smooth.  Add bay leaf and use as marinade.

 

From Chevy’s Tex Mex Cookbook

 

 

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Chevy’s Chicken Stock

Chevy’s Chicken Stock

1 3-4lb. Chicken

2 ½ qt. Cold Water

1 large Celery Rib, with leaves, coarsely chopped

1 Scallion, top discarded, coarsely chopped

2 Carrots, coarsely chopped

1 Yellow Onion, coarsely chopped

1 bunch cilantro stems

4 to 5 cloves garlic

½ tsp. White Pepper

1 tsp. Salt

1 Bay Leaf

 

Combine all ingredients in a stockpot over high heat.  Bring to a boil, then decrease the heat to low and simmer for 1 hour, skimming off any foam or impurities that rise to the surface.  Remove from heat and cool.  Remove the chicken, cool, and reserve for another use (such as salsa chicken).  Strain off vegetables and discard.  Cover and refrigerate the stock.  The next day, remove and discard any fat that has collected on the surface.

 

From Chevy’s Tex Mex Cookbook

 

 

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Chevy’s Famous Flour Tortillas

Chevy’s Famous Flour Tortillas

6 C. All-Purpose Flour

1 tsp. Baking Powder

½ tsp. Salt

½ C. Crisco, cut into small pieces

2 ½ C. Warm Water

 

Place flour in the bowl of a mixer and add baking powder and salt, stirring to mix.  Add shortening.  Turn mixer on low and slowly pour in the water.  Mix on low about 30 seconds, or until well blended.  Scrape the dough out of the bowl onto a floured surface.  Divide into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes.  Divide each half into 8 pieces.  Lightly flour your work surface.  With a rolling pin, roll each ball into an 8 inch round.  Rotating the dough while you roll will help it spread out into a nice circle.  Stack the rounds on a baking sheet with plastic wrap between each tortilla.  Let the tortillas rest for 10 minutes.  Heat griddle (375) or cast iron skillet over medium heat and lightly coat with vegetable oil cooking spray.  Cook tortillas on each side for 1 minute, or until light brown spots begin to appear on the surface.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Chevy’s Pico De Gallo

Chevy’s Pico De Gallo

2 C. Tomatoes, diced into 3/8″ pieces

½ C. White Onion, diced

2 T. chopped Cilantro

1 ½ T. Jalapeno, stemmed and seeded, then minced

2 tsp. fresh Lime Juice

½ tsp. Salt

 

Combine all ingredients; mix well.  Serve chilled.

From Chevy’ Tex Mex Cookbook

 

 

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Sweet Hot Jalapeño Jelly

Sweet Hot Jalapeño Jelly

Serve with fajitas, flautas, tacos, taquitos and carnitas.  Also a terrific dipping sauce for finger food like shrimp and chicken wings.

¾ C. chopped Red Bell Pepper

¾ C. chopped Green Bell Pepper

1/3 C. seeded, diced Jalapeño

2 ¾ C. Sugar

½ C. Red Wine Vinegar

1 T. fresh Lime Juice

6 T. Certo Liquid Pectin

Combine peppers, jalapeno, sugar, vinegar and lime juice in a large saucepan over medium heat.  Heat until warm and sugar is dissolved.  Pour in blender and puree for 5 seconds.  Return blended mixture to saucepan and bring to a boil.  Skim off any foam that rises to the surface.  Decrease heat to low and simmer 5 minutes.  Stir in pectin, increase heat to medium high and bring to a boil.  Remove from heat and cool.  Jelly will set as it cools; transfer to desired storage container when still warm.  Cover and refrigerate up to 5 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Low-Fat Cheese Sauce

Low-Fat Cheese Sauce

1 C. Cold Skim Milk

2 T. Flour

1/4 tsp. Salt

1/8 tsp. Pepper

2 oz. Reduced Fat Sharp Cheddar

 

Combine 1/2 C. Milk with flour in covered container and shake well to prevent lumps.  Pour into 4 C. glass measuring C. along with the rest of the milk and seasonings.  Cook in the microwave on high for 3-4 minutes, whisking every 30 seconds until thickened.  Add cheese and stir until melted.

 

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Hummus Dip

Hummus Dip

15oz. Can Chickpeas

1/4 C. Hot Water

2 tsp. Lemon Juice

4 Garlic Cloves, peeled and chopped

1/4 C. Smooth Peanut Butter

1 tsp. Dark Sesame Oil

1 tsp. Cumin

1/2 tsp. Cayenne Pepper

4 Green Onions, chopped

1 tsp. Chopped Fresh Cilantro

1 tsp. Extra Virgin Olive Oil

 

Rinse chickpeas and put them in the bowl of a food processor.  Begin to process, gradually adding the hot water to obtain a light, spreadable consistency.  Add the lemon juice, garlic, peanut butter, sesame oil, cumin and cayenne and season to taste with salt and pepper.  Process until well blended and smooth.  Mound the spread into a serving bowl or on a platter surrounded by pita chips.  Sprinkle with green onions, cilantro and olive oil.

 

Orange Sauce

Orange Sauce

1/4 C. Sugar

1 T. Cornstarch

1/4 tsp. Orange Zest

3/4 C. Orange Juice

2 tsp. Butter

 

in saucepan combine sugar, cornstarch, and orange peel.  Stir in orange juice.  Cook and stir until thickened and bubbly.  Remove from heat and stir in butter.  Serve warm over gingerbread or ice cream. Yum!

 

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Magnificent Mushrooms

Magnificent Mushrooms

1 pound fresh mushrooms, halved

1/2 cup dry vermouth

1/2 cup vegetable oil

1/2 cup red wine vinegar

1 clove garlic clove, crushed

2 tablespoons onions, chopped

1 tablespoon dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1/2 teaspoon dry mustard

 

Put mushrooms in a jar.  Combine remaining ingredients and mix well.  Pour over mushrooms.  Seal and store in refrigerator.  Will keep several weeks.

 

Mom’s Fruit Dip

Mom’s Fruit Dip

fruit dip1 Lg. Jar of Marshmallow Creme

16oz. Softened Cream Cheese

1 T. fresh Citrus Juice

2 tsp. finely grated (microplane) Citrus zest

Fruits suitable for dipping, cut into finger-sized sections

Soften cream cheese and beat slowly with mixer.  Add marshmallow cream and blend fully. Stir in juice and zest if desired and serve with fruit pieces. I like lime juice/zest the best.  The tartness helps offset the sweetness of the dip.

Crock Pot Barbecue

Crock Pot Barbecue

3 lbs. chuck roast or stew meat

1 (14 oz.) bottle ketchup

1 lb. brown sugar

1 med. onion, chopped

1 tsp. salt

1/2 tsp. pepper or to taste

Dash of garlic powder to taste, optional

 

Put ketchup into crock pot.  Fill empty bottle to 1/2 full with water and add to pot.  Add onion and seasonings.  Mix well.  Trim fat from roast and cut into chunks.  Put into pot.  Set pot on low and cook all day.

 

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Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms1 C. White wine

2 T. Brown sugar

1/4 C. Sliced green onion

1 tsp. Hot red pepper flakes

1/2 tsp. Salt

1/2 tsp. Oregano leaves

1/2 C. White wine vinegar

2 Cloves garlic, minced

1/4 C. Diced red pepper

1 lb. Small fresh mushrooms, trim

1/4 tsp. Ground black pepper

 

Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 C. microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transfer to covered jar or container. Refrigerate up to 1 week.

Zucchini Relish

Zucchini Relish

2 bunch Radishes, coarsely shredded (about 2 C.)

2 medium Zucchini, coarsely shredded (about 3 1/2 C.)

1/2 C. Cider Vinegar

2 T. Olive Oil

1/2 tsp. Salt

4 T. Brown Sugar Twin

 

At least one hour before serving (up to a day ahead), mix all ingredients along with salt to taste.  Cover and refrigerate, stirring occasionally.  Delicious with grilled hamburgers, hot dogs and steak.  Bring on the BBQ!

 

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Cream Cheese Spread

Cream Cheese Spread

8oz. Non-Fat Cream Cheese, room temperature

1/2 C. Light Sour Cream

1 tsp. Dried Onion

1 tsp. Parsley

1 tsp. Basil

1/4 tsp. Each: thyme and garlic powder

1/8 tsp. Pepper

 

Mix all ingredients and chill.  Use as a dip for vegetables or spread over celery and cucumber slices.  Also makes a good filling for cucumber sandwiches.

 

Preserved Lemons with Cardamom and Bay Leaves

Preserved Lemons with Cardamom and Bay Leaves

6 lemons

½ C. kosher salt

1 T. cardamom pods

3 bay leaves

1 C. lemon juice or more, if needed

 

Cut lemons in quarters lengthwise, leaving stem end attached. Rub the flesh with some of the salt. Place 1 T. salt in bottom of 1-quart glass jar. Place lemons in the jar, alternating with remaining salt, cardamom pods and bay leaves. Pour in enough juice to cover the lemons. Cover tightly. Let stand about 3 weeks, shaking the jar daily to redistribute salt.  Preserved lemons will keep in the refrigerator up to about 6 months as long as they are covered with lemon juice.

 

 

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Fluffy Fruit Topping

Fluffy Fruit Topping

1 (16-ounce) can whole cranberry sauce

1 (8-ounce) can crushed pineapple, well drained

2 or 3 mashed bananas (sprinkled lightly with lemon juice)

1 (8 or 12-ounce) carton frozen whipped topping, thawed

 

Combine cranberry sauce, pineapple, bananas, and topping in a bowl and toss gently until well blended. To serve as a topping, refrigerate prepared mixture for at least one hour. Spoon over ice cream or slices of Angel food cake. To serve as a fruit salad, transfer mixture to a freezer safe container. Place in freezer until frozen. When ready to serve, cut the frozen mixture into squares, place each square on a lettuce leaf, and garnish with a cherry or thin orange twist.

 

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Herb Butter

Herb Butter

Savory_Herb_Butter_ashx_1 C. Soft Butter

1 tsp. each: marjoram, thyme, rosemary

1/4 tsp. each: garlic powder, basil, sage

 

Beat all ingredients together until evenly mixed and fluffy.  Store in tightly covered container and refrigerate.  This butter can be molded if desired.

(herb combinations are just a suggestion.  Try your favorites)

Sweet and Hot Chili Sauce

Sweet and Hot Chili Sauce

5 T. white vinegar

3 tsp. red chili flakes

8 cloves garlic

Pinch of salt

2 fresh red chili peppers, seeded and sliced

1 c. whole canned tomatoes (with juice)

12 oz. Red Plum jam

9 oz. pineapple juice

4 T.p. apple juice concentrate

 

Place the first 7 ingredients in a food processor or blender and blend to an even consistency. This will take several minutes and require stopping occasionally to scrape down the sides. lace the remaining ingredients in a saucepan over medium heat. Pour the blended ingredients in the saucepan. While stirring, let this mixture come to a boil. Reduce heat to simmer and cook for 20 more minutes. Store in air-tight, sterilized jars. It will keep for at least 2 months, refrigerated.

 

 

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Roasted Garlic with Rosemary

Roasted Garlic with Rosemary

3 heads garlic (about 9 oz. total)

1/4 C. extra-virgin olive oil

2 T. balsamic vinegar

2 T. dry wine (red or white)

1 T. minced fresh rosemary leaves or crumbled dried rosemary

Salt and pepper

 

Peel garlic and put cloves in a 6- to 8-inch-wide pan. Add oil, balsamic vinegar, wine, and rosemary; mix.. Cover and bake in a 400° oven 25 minutes. Uncover and continue to bake until garlic is light gold and soft to touch, 10 to 15 minutes longer. Add salt and pepper to taste. Serve hot, warm, or at room temperature.

 

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Pickled Mushrooms

Pickled Mushrooms

1 lb. Mushrooms, uniform size

1 1/2 C. Water

3/4 C. Olive Oil

2 T. Lemon Juice

1 clove Garlic, crushed

1 stalk Celery, diced fine

1 T. White Wine Vinegar

1/4 tsp. Fennel Seed

1/4 tsp. Oregano

3/4 tsp. Coriander

1 bay Leaf

1/4 tsp. Whole Peppercorns

1 tsp. Salt

 

Clean mushrooms and trim off gritty stem end.  In a pan combine all ingredients except mushrooms.  Simmer for 15 minutes, then add the mushrooms whole and cook another 5 minutes.  Cool and chill at least 24 hours.  Serve at room temperature.

 

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Three-Citrus Marinade

Three-Citrus Marinade

three-citrus-chicken-marinade1/2 C. fresh lime juice

1/2 C. fresh lemon juice

1/2 C. fresh orange juice

1/2 C. olive oil

4 cloves of garlic minced

2 tsp. coarsely ground black pepper

3 crushed bay leaves

3 T. chopped cilantro

 

Mix all ingredients in shallow wide mixing bowl. Add food and marinate 1-2 hours.  Barbeque, stovetop grill, or broil, brushing marinade on 2-3 times. In addition to skinned chicken parts, this may also be used on salmon, tuna, or shrimp. Reduce marinating time so citrus does not “cook” seafood.

 

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Prawn and Lemon Relish

Prawn and Lemon Relish

1 T. extra virgin olive oil

6 large prawn, peeled, and, deveined

1/4 C. tomato, concasse

1/4 C. diced preserved lemon, or Lumiere reversion, see recipe for directions

2 T. capers, rinsed

3 tsp. tarragon, finely, chopped

3 tsp. flat-leaf parsley, finely, chopped

1/2 tsp. sherry vinegar

1/2 tsp. black olive tapenade

 

In a sauté pan over medium-high heat add 1 T. Olive Oil. Add prawns, seasoned with salt and white pepper, cook for one to two minutes until they turn pink and golden brown. Remove from heat and place prawns on a plate to cool. In a bowl, combine tomato, lemon, capers, olives, tarragon, parsley, sherry vinegar and olive oil. Roughly cut cooled prawns and add prawns and juice to mixture. Refrigerate until ready to use.  Add tapenade to mixture at very end, just before serving. Mix well.

 

 

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Herbed Yogurt & Horseradish Dip

Herbed Yogurt & Horseradish Dip

½ C. plain Lowfat Yogurt

½ C. Cottage cheese

1 clove Garlic, thinly sliced

2 T. prepared Horseradish

¼ C. chopped Parsley

2 T. minced Chives

Salt and Pepper

 

Line sieve with coffee filter and place over a bowl.  Spoon yogurt into filter and let drain about an hour at room temperature or overnight in the refrigerator.  Add drained yogurt along with cottage cheese into a food processor and process until smooth.  Add remaining ingredients and blend until smooth.  Cover and refrigerate at least an hour before serving.  Dip will keep in the refrigerator, covered, up to 3 days.

 

from The Diabetes Menu Cookbook

 

Yield: 12 servings

Calories: 16

Fat: 0g

Fiber: 0g

 

Preserved Lemon Relish

Preserved Lemon Relish

2 preserved lemons, rinsed and finely chopped

6 green onions, sliced

½ C. chopped parsley

3 T. olive oil

juice of ½ fresh lemon

coarsely ground pepper, to taste

 

In a bowl, combine all ingredients. Serve over grilled fish or chicken or lamb.

 

 

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SBD Joe’s Mustard Sauce

SBD Joe’s Mustard Sauce

1 tsp. plus 1/2 tsp. Colman’s dry mustard

1 C. mayonnaise

2 tsp. Worcestershire sauce

1 tsp. A-1 Steak Sauce

1 tsp. heavy cream

1 tsp. milk

Salt

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you’d like a little more mustard flavor, whisk in about 1/2 tsp. more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

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Caramel Sauce

Caramel Sauce

1/2 C. Brown Sugar

1 T. Cornstarch

1/3 C. Light Cream

2 T. Light Corn Syrup

1 T. Butter

1/2 tsp. Vanilla

In heavy saucepan mix sugar and cornstarch.  Stir in 1/4 C. water.  Stir in cream and corn syrup.  Cook and stir until bubbly (it may even look curdled).  Cook and stir for 2 minutes more.  Remove from heat and stir in butter and vanilla.

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Easy Roasted Red Pepper Dip

Easy Roasted Red Pepper Dip

1 (7-oz.) jar Roasted Red Peppers, drained and finely chopped
16 oz. Fat-free Sour Cream
1 tsp. Garlic, minced
1 tsp. Salt

Combine the chopped red peppers, sour cream, garlic, and salt in a small bowl. Blend the ingredients with an electric hand mixer. Chill until ready to serve. Goes well with flavored nacho or potato chips and a variety of vegetables for dipping.

 

Marinated Olives

Marinated Olives

1 lb. kalamata or other Greek olives

1/4 C. olive or vegetable oil

2 T. chopped fresh parsley

2 T. chopped fresh cilantro

1 T. lemon juice

1/2 tsp. crushed red pepper flakes

2 cloves garlic, finely chopped

 

Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid. Mix all remaining ingredients; pour over olives.   Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.

 

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Eggplant Caviar

Eggplant Caviar

1/4 C. Olive Oil

2 C. Chopped Celery

2 lg. Onions, chopped

2 lg. Eggplants, peeled and cut into 1” cubes

6 tsp. Red Wine Vinegar

1 tsp. Sugar

1/4 C. Tomato Paste

2 C. Mushrooms, cleaned and sliced

2 tsp. Capers, rinsed and drained

20 large Ripe Black Olives, pitted and chopped

1/4 C. Fresh Parsley

Salt

Freshly Ground Black Pepper

 

Heat olive oil in a large skillet over medium heat.  Add the celery and onions and sauté until the vegetables are crisp-tender, about 10 minutes.  Add the eggplant and cook until lightly golden, about 10 minutes.  Remove the vegetables with a slotted spoon and set aside.  Add the vinegar, sugar, tomato paste, and mushrooms to the skillet and bring to a boil.  Lower heat and simmer 15 minutes.  Return previously cooked vegetables to the skillet.  Add capers, black olives and parsley.  Season to taste with salt and pepper.  Stir to combine and , cover, and simmer until the eggplant is very tender and the sauce is thick, about 15 minutes.  Cool, then refrigerate, covered, for 24 hours before serving.  Serve with pita crisps or crackers.

Salmon-Spinach Party Dip

Salmon-Spinach Party Dip

1 can (71/2 oz.) Alaska salmon
1 pkg. Frozen Chopped spinach, thawed and drained
1 C. Plain Nonfat yogurt
1/2 C. Mayonnaise
1/2 C. each chopped Parsley and Chopped Green Onions
1/2 tsp. each Dried Basil and Dill Weed

1/4 tsp. grated Lemon peel

Assorted raw vegetables and crackers

 

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Makes 16 servings, about 4 Cups.

 

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Nonfat Chocolate Sauce

Nonfat Chocolate Sauce

1/2 C. skim milk

1 T. strong brewed coffee

1/2 tsp. cornstarch

1/4 C. unsweetened cocoa powder

1/4 C. brown sugar

 

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.

Smoked Salmon Spread

Smoked Salmon Spread

12oz. Light Cream Cheese

1/2 C. Sour Cream

1 tsp. Liquid Smoke

1 tsp. Lemon Juice

11/2 tsp. Worcestershire Sauce

1/8 tsp. Salt

1/8 tsp. Pepper

15 1/2 oz. Can Red Salmon, drained

2 tsp. Celery, chopped

2 tsp. Green Onion, chopped

 

Allow cream cheese to reach room temperature.  Remove skin from salmon.  Blend first seven ingredients in blender.  Remove from blender and stir in salmon, celery and onion.  This is a delicious spread on raw vegetables or crackers.

 

Herb Jelly

Herb Jelly

3 sterile 8oz canning jar with lid

1 C. dry white wine

2 C. sugar

1/2 C. vinegar

1 C. fresh basil leaves, or other herbs as a variation

3 oz. bottled liquid pectin

 

Combine wine, sugar, and vinegar in a saucepan, over medium heat.  Heat and stir to dissolve sugar.  Stir in basil and bring to a boil.  Stir in pectin and remove from heat.  Pour into sterile jars.  Screw on lids or top with melted wax.  Serve at room temperature.

Herb_jellies_lr

Basic Herb Jelly recipe

2 cups of your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)
2 cups water, apple juice or white wine
1/4 cup fresh lemon juice or white wine vinegar
4 cups sugar (white or brown)
3 ounces liquid fruit pectin
pinch of salt
1-2 drops food color, optional

Wash half-pint jelly jars in the dishwasher, or sterilize in boiling water. Keep jars hot until ready to fill with jelly. Use new Ball or Kerr canning lids, and keep them in hot water.

Method:
Coarsely chop your chosen herbs and put in a medium saucepan. Add 2 cups of water or juice and bring to a constant boil for about 10 seconds. Remove from heat and let stand until completely cooled. Strain, discarding herbs, so that you have 1 1/2 cups of the liquid.

Pour the herbal infusion (liquid) into a large cooking pot and add lemon juice or vinegar and the sugar. Bring to a hard boil, then add the liquid pectin and continue to boil for exactly one minute. Remove from heat and skim off any foam and discard it.

Pour the hot jelly immediately into hot, half-pint jelly jars, filling them to within 1/2 inch of the top. Wipe the rims of the jars with a damp cloth and screw on the hot lids, just lightly tightening. Tip the covered jars upside down for about a minute to coat the inside and create a seal. Place right side up on a towel and let cool. Label and store in a cool, dark place. Your jelly will keep for 1-2 years.

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Sweet Olive Jam

Sweet Olive Jam

2 C. drained and pitted Kalamata olives (packed)
1 C. drained and pitted high-quality green olives (packed)
1 1/3 C. sugar
1 1/3 C. water
1 medium lemon
1 large green apple, peeled, cored and diced
1/3 C. mild honey

Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 C. water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a C. liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate.

Pizza Dough

Pizza Dough

1 1/2 C. Beer

1 1/2 tsp. Salt

1 T. Sugar

2 T. Shortening

4 1/2 C. Bread Flour

2 tsp. Yeast

 

Measure ingredients into pan in order listed.  Select the pasta/dough setting.  When cycle is complete, remove dough and knead in enough flour to make dough easy to handle.  Grease 3 12” pans and sprinkle with cornmeal if desired.  Divide dough into 3 pieces.  Roll out dough and place on pan.  Top pizza as desired and bake 15-25 minutes at 425 degrees.

Jack Daniel Grilling/Dipping Sauce

Jack Daniel Grilling/Dipping Sauce

1 Head of Garlic
1 T. Olive Oil
2/3 C. Water
1 C. Pineapple Juice
1/4 C. Teriyaki Sauce
1 T. Soy Sauce
1 1/3 C. Dark Brown Sugar
3 T. Lemon Juice
3 T. Minced White Onion
1 T. Jack Daniels Whiskey

1 T. Crushed Pineapple

1/4 tsp. Cayenne Pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp. into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over. Makes 1 C. of glaze.

 

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Blueberry Sauce

Blueberry Sauce

2 C. fresh or frozen blueberries, thawed, if frozen

1/4 C. orange juice

1/4 C. water

2 T. sugar

1 T. cornstarch

1/4 tsp. orange peel, grated

1/8 tsp. nutmeg

1 dash salt

 

Combine all ingredients in saucepan.  Cook and stir over medium heat 4 to 5 minutes or until thickened.

Dijon Mayonnaise

Dijon Mayonnaise

1/3 cup Egg Beaters 99% Real Egg Product

1/2 teaspoon dry mustard

1/2 teaspoon sugar

1/4 teaspoon paprika

2 tablespoons white wine vinegar

1 cup corn oil

6 tablespoons Dijon mustard

 

In electric blender container, combine Egg Beaters, mustard, sugar, paprika, vinegar and 1/2 cup corn oil.  Blend at medium-high speed just until mixed.  Without turning off blender, pour in remaining oil in a slow, steady stream.  If necessary, use rubber spatula to keep mixture flowing to blades.  Continue blending until oil is completely incorporated and mixture is smooth and thick.  Stir in Dijon mustard.  Cover and keep refrigerated; use within 2 weeks.

 

Yield:

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