Spices/Sauces/Condiments

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Homemade Pumpkin Pie Spice

Post  justmecookin on Sun Apr 19, 2009 8:25 am

Homemade Pumpkin Pie Spice

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Combine all ingredients. Store in an airtight container. Makes 2-1/2 tablespoons.

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Cherry Almond Preserves

Post  justmecookin on Tue Apr 21, 2009 12:12 pm

Cherry Almond Preserves

8 cups pitted sour cherries (about 4 pounds)
1-1/2 cups water
10 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon almond extract

In a large kettle, bring the cherries and water to a boil; boil for 15 minutes. Add sugar and bring to a bull rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; stir in extract. Skim off foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath. Makes 11 half-pints.

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Fresh Apricot Chutney

Post  justmecookin on Tue Apr 21, 2009 12:13 pm

Fresh Apricot Chutney

3 1/2 cups cubed pitted apricots (about 1 1/4 pounds)
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1/3 cup cider vinegar
1/4 cup golden raisins
2 tablespoons honey
1 tablespoon minced seeded serrano chile (1 small)
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature. Makes 2 cups

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Ginger Cardamom Pear Butter

Post  justmecookin on Tue Apr 21, 2009 12:13 pm

Ginger Cardamom Pear Butter

4 cups coarsely chopped peeled Bartlett pear (about 2 1/2 pounds)
1 cup sugar
1 teaspoon ground cardamom
2 teaspoons minced peeled fresh ginger
2 teaspoons fresh lemon juice
1/4 teaspoon salt

Place pears in a blender or food processor; process until smooth. Combine pear puree, sugar, and remaining ingredients in a medium sauté pan over medium heat; bring to a simmer, stirring occasionally. Cook 3 hours or until mixture is thick. Makes 1 1/4 cups

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Tartar Sauce

Post  justmecookin on Wed Apr 22, 2009 11:41 am

Tartar Sauce

1 quart mayonnaise
2 cups sweet pickle relish
1/2 cup finely chopped onion
2 tablespoons lemon juice
1 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon ground mustard
1/8 teaspoon Worcestershire sauce

In a bowl, combine all of the ingredients. Cover and refrigerate until serving. Makes about 1-1/2 quarts.

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Pickled Peppers

Post  justmecookin on Wed Apr 22, 2009 11:42 am

Pickled Peppers

2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
1 cup cider vinegar
1 cup sugar
1/3 cup water
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed

In a large glass bowl, combine peppers and onion; set aside. In a saucepan, combine the vinegar, sugar and water. Place the pickling spices and celery seed in a double thickness of cheesecloth; bring up the corners of cloth and tie with string to form a bag. Add to saucepan. Bring to a boil; boil for 1 minute.

Transfer spice bag to pepper mixture. Pour the vinegar mixture over all. Cover and refrigerate for 24 hours, stirring occasionally. Discard spice bag. Peppers may be stored in the refrigerator for up to 1 month. Makes 4 cups.

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Zucchini Pickles

Post  justmecookin on Wed Apr 22, 2009 11:46 am

Zucchini Pickles

2 pounds fresh, firm zucchini, cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups vinegar (5% acidity)
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

Combine zucchini and onions in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours; drain thoroughly. Combine remaining ingredients; bring to a boil. Pour over zucchini and onions; let stand 2 hours.

Bring mixture to a boil; reduce heat and simmer 5 minutes. Carefully pack hot mixture into hot jars, leaving 1/4-in. headspace. Remove air bubbles with a nonmetallic utensil. Adjust caps. Process 15 minutes in a boiling-water canner. Makes about 4 half-pints.

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Jamaican Barbecue Sauce

Post  justmecookin on Wed Apr 22, 2009 11:47 am

Jamaican Barbecue Sauce

1 bacon strip, halved
1/2 cup chopped onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno pepper
1 cup ketchup
1/2 cup chicken broth
1/2 cup molasses
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg

In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Makes 2 cups.

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Chunky Ketchup

Post  justmecookin on Wed Apr 22, 2009 11:48 am

Chunky Ketchup

8 cups chopped seeded peeled tomatoes
2 medium onions, chopped
2 medium green peppers, chopped
2 cups sugar
2 cans (6 ounces each) tomato paste
2 tablespoons salt
1/2 cup white vinegar

In a large saucepan, combine the tomatoes, onions, green peppers sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until slightly thickened.

Stir in vinegar; heat through. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Makes 3-1/2 pints.

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Cherry-Raspberry Jam

Post  justmecookin on Wed Apr 22, 2009 11:50 am

Cherry-Raspberry Jam

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pound)
2 cups red raspberries
5 cups sugar
1 package (1-3/4 ounces) powdered fruit pectin

In a large kettle, combine cherries and raspberries; stir in sugar. Bring to a full rolling boil, stirring constantly. Add pectin; return to a full rolling boil.

Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Makes 8 half-pints.

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Cranberry Sauce

Post  justmecookin on Wed Apr 22, 2009 11:50 am

Cranberry Sauce

1 12-ounce bag fresh whole cranberries
2 tablespoons water
2 cinnamon sticks
1 cup orange marmalade
1 to 2 tablespoons sugar

Place the cranberries, water, and cinnamon sticks in a medium saucepan. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes, stirring, until the cranberries pop. Remove from heat, stir in the marmalade, and cool. Add sugar if the sauce is too tart. (This can be made up to 4 days ahead.) Cover and refrigerate. Serve at room temperature.

Time-saver: Using marmalade to flavor the cranberries is a quick way to add a sweet, complex dimension to a traditionally boring side dish. Makes 2 cups

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Basic White Sauce

Post  justmecookin on Wed Apr 22, 2009 11:51 am

Basic White Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup milk

In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Makes 1 cup.

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Raisin Sauce for Ham

Post  justmecookin on Wed Apr 22, 2009 11:51 am

Raisin Sauce for Ham

1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground mustard
1-1/2 cups water
1/2 cup raisins
2 tablespoons white vinegar
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
2 tablespoons butter or margarine

In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham. Makes 2 cups.

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Avocado-Roasted Corn Pico de Gallo

Post  justmecookin on Wed Apr 22, 2009 11:52 am

Avocado-Roasted Corn Pico de Gallo

1 ear corn
Olive oil
1 cup diced tomatoes
1 tablespoon diced white onion
1/4 cup fresh lime juice
1 avocado, diced
Salt

Brush corn with oil. Grill over medium-high heat 10 minutes, turning occasionally, until crisp-tender. Cool and remove kernels. Combine corn, tomatoes, and onion. Stir in lime juice, and gently fold in diced avocado. Salt to taste. Makes 2 cups

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Pig Pickin Barbecue Sauce

Post  justmecookin on Wed Apr 22, 2009 11:52 am

Pig Pickin Barbecue Sauce

7 cups vinegar
1 cup ginger ale
3 tablespoons plus 1 teaspoon dried crushed red pepper
1 to 2 tablespoons ground pepper

Stir together all ingredients until well blended. Serve sauce over pork barbecue. Makes 2 quarts

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Fresh Raspberry Sauce

Post  justmecookin on Thu Apr 23, 2009 10:28 am

Fresh Raspberry Sauce

4 cups fresh raspberries, divided
1/4 cup sugar
1 tablespoon framboise (raspberry brandy; optional)
1/2 teaspoon fresh lemon juice

Combine 2 cups raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups raspberries, framboise, if desired, and lemon juice. Cover and chill. Makes 2 cups

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Seasoned Garlic Gravy

Post  justmecookin on Thu Apr 23, 2009 10:28 am

Seasoned Garlic Gravy

1 teaspoon minced garlic
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups chicken broth

In a small saucepan, saute garlic in butter until tender. Stir in the flour, poultry seasoning and pepper; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Makes 2 cups.

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Herbed Pizza Sauce

Post  justmecookin on Thu Apr 23, 2009 10:29 am

Herbed Pizza Sauce

1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

In a small saucepan, combine all ingredients; cook and stir over medium heat for 2 minutes. Makes 1-1/2 cups.

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Lemon-Herb Sauce

Post  justmecookin on Thu Apr 23, 2009 10:29 am

Lemon-Herb Sauce

1/4 cup light (low-sodium) soy sauce
2 1/2 to 3 tablespoons fresh lemon juice
1 1/2 tablespoons minced garlic
1 1/2 tablespoons sugar
1 1/2 tablespoons chopped fresh basil leaves
1 1/2 tablespoons chopped fresh cilantro leaves

In a small bowl, combine the soy sauce, lemon juice, garlic, and sugar. Stir until the sugar dissolves. Add the basil and cilantro. Makes 4 servings

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Garlicky Hoisin Sauce

Post  justmecookin on Thu Apr 23, 2009 10:30 am

Garlicky Hoisin Sauce

1 1/2 tablespoons olive oil
3 tablespoons minced scallion (white parts only)
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes (optional)
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar

Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds.

Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl. Makes 4 servings

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Fresh Mango Salsa

Post  justmecookin on Thu Apr 23, 2009 10:31 am

Fresh Mango Salsa

1 1/2 cups chopped peeled mango
1 1/2 cups chopped tomato
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon minced peeled fresh ginger

Combine all the ingredients in a medium bowl; cover mango mixture, and chill. Makes 3 cups

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Tomato Gravy

Post  justmecookin on Thu Apr 23, 2009 10:32 am

Tomato Gravy

1/2 pound sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove to paper towels to drain; discard all but 2 tablespoons drippings. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown.

Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Stir in bacon. Serve over biscuits. Makes 6-8 servings.

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Corn Relish

Post  justmecookin on Thu Apr 23, 2009 10:33 am

Corn Relish

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator. Makes 6-1/2 cups.

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Cheese Sauce for Veggies

Post  justmecookin on Fri Apr 24, 2009 12:21 pm

Cheese Sauce for Veggies

2 cups (8 ounces) shredded cheddar cheese
3/4 cup plus 2 tablespoons evaporated milk
3/4 teaspoon ground mustard
1/2 teaspoon dried marjoram
Dash to 1/8 teaspoon curry powder

In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables. Makes 1-1/2 cups.

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Pineapple-Orange Cranberry Sauce

Post  justmecookin on Fri Apr 24, 2009 12:22 pm

Pineapple-Orange Cranberry Sauce

1 can (16 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin oranges, well drained
1 can (8 ounces) crushed pineapple, well drained
1/4 cup chopped pecans, toasted

In a small serving bowl, combine the cranberry sauce, oranges and pineapple. Stir in pecans just before serving. Refrigerate leftovers. Makes 2-3/4 cups.

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Re: Spices/Sauces/Condiments

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