1/4 C hot peppers (jalapenos)
3/4 C green or red bell peppers
1 1/2 C vinegar
6 C sugar
1 bottle liquid pectin (certo)
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Grind peppers together. Place in large saucepan; add vinegar and sugar and bring to a hard boil. Add pectin. Stir till well blended. Remove from heat; skim off foam. Pour into jars and seal tight.
Barb’s Hot Pepper Jelly
June 14, 2010 at 6:55 pm (7 ingredients or less, granulated sugar, green bell pepper, jalapeños, liquid pectin, preserves, red bell peppers, white vinegar)
Classic Steak Sauce
October 11, 2009 at 1:39 pm (Aldi ingredients, blender, Condiments, dijon mustard, ketchup, made from scratch, no-cook, pepper, raisins, salt, white vinegar, worcestershire sauce)
1/3 C raisins
1/2 C boiling water
1/4 C ketchup
3 T Worcestershire sauce
2 T Dijon mustard
2 T white vinegar
Salt and pepper
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Combine the raisins and water in a bowl and let sit, covered, until the raisins are plump, about 5 minutes. Puree the raisin mixture, ketchup, Worcestershire sauce, mustard, and vinegar in a blender until it is smooth. Season with salt and pepper. (The sauce can be refrigerated in an airtight container for 1 week.)
Makes 1 1/4 cups.
Wheat Berry, Roasted Corn and Spinach Salad
June 22, 2009 at 5:28 pm (baby spinach, cherry tomatoes, frozen corn, honey, onion, orange juice, oranges, red pepper (cayenne), Salad, salt, stovetop, Summer, vegetable oil, wheat berries, white vinegar)
Prep Time: 15 min
Total Time: 2 hours
Makes: 6 servings (1 cup each)
Salad
3 1/2 cups water
1 cup uncooked wheat berries
1/2 teaspoon salt
1 bag (12 oz) frozen corn
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups baby spinach leaves
1 cup cherry tomatoes
1/4 cup chopped onion
Dressing
2 tablespoons white vinegar
1 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1/8teaspoon cayenne
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1. In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
3. In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
4. In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.
Cuban Black Bean Soup
April 18, 2009 at 1:36 pm (black beans, cold leftover rice, Cuban, fresh tomatoes, garlic, green bell pepper, ground cumin, olive oil, onion, oregano, refrigerator, salt, scallions, soup, stovetop, vegetable oil, vegetable stock, white vinegar, white wine vinegar)
For a light meal, accompany this soup with cheese-topped corn tortillas. For a larger feast, offer portions of the soup as a first course to be followed by enchiladas or chiles rellenos.
Marinated Rice (directions follow)
4 T olive oil or salad oil
2 medium onions, finely chopped
2 medium green peppers, seeded and finely chopped
5 large cloves garlic, minced
About 3 C vegetable stock
1 1/2 t ground cumin
1 1/2 t oregano
2 T vinegar
About 6 C cooked black beans
Salt
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Prepare marinated rice. Set aside for 1 hour or until next day; bring to room temperature before serving.
Heat oil in a 5-qt pan over medium heat. Add onions, green peppers and garlic; cook, stirring until limp. Add stock, cumin, oregano, vinegar and beans. Cover and simmer for 30 minutes, adding more stock if desired for thinner consistency. Add salt to taste.
Serve in bowls, adding a generous spoonful of the cool rice to each bowl of hot soup. Makes six 1 2/3 C servings.
Marinated Rice. Thinly slice 3 green onions (including tops). Combine with 2 C cooked white rice, 1 tomato, finely chopped, 3 T olive oil and 3 T white wine vinegar. Cover and chill.
Pickle Master
March 16, 2008 at 6:56 pm (7 ingredients or less, Aldi ingredients, cider vinegar, granulated sugar, salt, stovetop, white vinegar)
Pickle Master
Use this pickling liquid to make pickles out of any fresh, ripe vegetable you choose and store for up to 2 months in the refrigerator. By adding a variety of herbs and spices to the vegetables, you can create the pickles of your dreams.
Makes 8 cups
5 cups white distilled or cider vinegar (5-percent acidity)
1 cup sugar
1/4 cup salt
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Make the Pickle Master: Combine all ingredients plus 2 cups water in a large saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and the mixture just begins to boil. Pour hot liquid over the desired combination of vegetables, herbs and spices, let cool, cover and refrigerate for 2 to 3 weeks before opening. Once opened, pickles will keep refrigerated for up to 2 months.
Broccoli Cranberry Salad
March 16, 2008 at 4:38 pm (broccoli, dried cranberries, dried onions, frozen broccoli, granulated sugar, no-cook, raisins, Salad, white vinegar, yogurt)
by Miss Maggie
6 servings.
3 cups finely chopped fresh or frozen broccoli
1/2 cup dried cranberries OR raisins
1/4 cup mayonnaise
1/4 cup nonfat yogurt
1/4 cup sugar
1 tablespoon vinegar
1-1/2 teaspoons dried onions
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If you’re using fresh broccoli then wash it and remove the biggest part of the stem. Set the stems aside to use for another dish. Chop the broccoli into small pieces. Or, if you’re using frozen broccoli then measure it frozen and allow it to thaw completely before using.
In a large bowl combine the mayonnaise, yogurt, sugar, vinegar and onions. Mix until smooth. Stir in the broccoli and cranberries. Mix well. If possible allow to chill for several hours or overnight before serving.
Per Serving (excluding unknown items): 142 Calories; 8g Fat (47.3% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
24-Hour Pickles
March 16, 2008 at 9:57 am (celery seed, dill weed, granulated sugar, ground cloves, kirby pickling cucumbers, mustard seeds, refrigerator, rice wine vinegar, salt, stovetop, turmeric, white vinegar)
Don’t be alarmed at the quantity this recipe makes; these crisp, fresh-tasting slices will keep in the refrigerator three to four weeks.
7 medium Kirby pickling cucumbers, sliced into 1/8″ thick rounds
2 t salt, divided
1 C white or rice wine vinegar
1 C water
1/2 C sugar
1 t mustard seeds
1/2 t celery seeds
1/2 t turmeric
Pinch ground cloves
1 t dried dill weed
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Place cucumber slices in a large colander; sprinkle with 1 1/2 teaspoons salt. Set colander in sink to allow cucumbers to drain, about 1 hour.
In a large non-reactive pan (stainless steel, glass or enamel-coated metal), combine vinegar, water, sugar, remaining salt, mustard and celery seeds, turmeric and cloves. Bring to a simmer. Taste liquid to ensure balance of sweet to sour flavors, adding more sugar or vinegar, if necessary. Remove from heat. Add cucumbers and dill; stir well. Transfer mixture to a large gallon-sized glass or plastic jar with a tight-fitting lid. Allow mixture to cool, uncovered, to room temperature. Cover with plastic wrap; screw on top cover and refrigerate 24 hours. Makes 2 to 3 quarts.
