1 cup Blueberries, fresh, ripe 1 quart red wine vinegar 1 tbsp sugar (to taste) 1 Clean blueberries, and place in a sterilized bottle.2 In a small pot, warm vinegar over low heat for 5 minutes. Add to bottle with fruit, add sugar if using, and seal. Store in a cool, dark place for 3-4 weeks. 3 Strain into a clean bowl using cheesecloth, and discard fruit solids. Place liquid back into bottle, and use as desired.You can make this vinegar using strawberries or raspberries as well. Makes a great seasoning for grilled chicken or over green salads.Nutrition FactsServing size: 1 tsp Amount Per Serving Calories 0.4, Total Carbs 0.4g, Dietary Fiber 0g, Sugars 0.1g, Total Fat 0g, Saturated Fat 0g,Unsaturated Fat 0g, Protein 0g, Sodium 1.7mg
low sodium seasoning mix1 Tbsp dry mustard1 tsp garlic powder1 1/2 Tbsp onion powder1/2 Tbsp ground pepper1/2 Tbsp crushed thyme1 tsp sage1/2 tsp marjoram, crushed1 tsp. paprika1/2 tsp basil, crushed1/2 tsp ground oreganomix well and store in an airtight container
Seasoning saltThis is similar to Lawry's Seasoned Salt1 1/2 c salt2 t thyme2 t marjoram2 t garlic powder9 t paprika2 t curry powder4 t dry mustard1 t onion powder1 t dill weed2 t celery salt1 T MSG - Mono Sodium Glutamat Mix well and store in clean jar
Applebee's Loaded Pizza SticksDipping Sauce1 8-ounce can tomato sauce1 tomato, chopped1 tablespoon diced onion1 teaspoon sugar1/2 teaspoon dried oregano1/8 teaspoon salt1/8 teaspoon dried basilPizza Sticks1 10-ounce tube instant pizza dough (Pillsbury is good)2-4 cups vegetable oil for frying1 3/4 cups grated mozzarella cheese1/4 cup grated fresh Parmesan cheese1/2 teaspoon dried oregano1/4 teaspoon dried basil1/4 teaspoon caraway seeds1/4 teaspoon garlic salt(for the "Loaded")3 ounces pepperoni, diced3 ounces Italian sausage, cooked and crumbledPreheat the oven to 425 degrees.Prepare the dipping sauce by combining all of the marinara ingredients in a small, uncovered saucepan and bringing the mixture to a boil. Reduce the heat, cover, and simmer the sauce for 1/2 hour. (The sauce can be made ahead and kept, refrigerated, for several days.)Prepare the pizza sticks by first proofing the dough. Unroll the dough onto a cutting board and straighten the edges. It should form a rectangle that is longer from left to right than top to bottom.With a sharp knife or pizza cutter, slice through the middle of the dough lengthwise. This will divide the rectangle into two thinner rectangles that will measure 4 to 5 inches from top to bottom. Slice the dough from top to bottom into 1 1/2-inch-wide pieces. You should have somewhere between 20 and 24 dough slices. Place the slices onto a greased cookie sheet about 1/2 inch apart and bake for 3 minutes. You may have to use more than one cookie sheet. This will proof the dough so that it becomes stiff.Heat vegetable oil in a frying pan or deep fryer to 350 degrees F. Oil should be at least 1/2 inch deep if using a stovetop pan. You will want to use more oil with a deep fryer.Fry pizza sticks 5 to 6 at a time for about 1 minute per side or until they are a dark golden brown. Remove them from the oil onto a cloth or paper towel to drain.When all al the pizza sticks are fried, arrange them once again on the cookie sheet(s). You may want to line the cookie sheets with foil to make cleanup easier. Preheat the broiler.Sprinkle the mozzarella cheese evenly over the dough.Sprinkle the Parmesan cheese evenly over the mozzarella.Combine the oregano, basil, caraway seeds, and garlic salt in a small bowl. If your oregano and basil are fairly coarse you can use your thumb and first finger to crunch the spice up a little, making it a finer blend.Sprinkle the spice mixture over the cheese.If you want to make the "loaded" variety, sprinkle the pepperoni and sausage ove rhte top of the pizza sticks.Broil the pizza sticks for 2 minutes or until the cheese is melted.Serve hot with dipping sauce on the side.
Basic Pizza Dough1 3/4 cups warm water1 1/4 ounces package active dry yeast2 teaspoons salt4 1/2 cups bread flour3 tablespoons olive oilMeasure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes. Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns. The dough will become smooth and elastic-like.Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for 45 minutes, until doubled in size, and then punch it down.Divide it in half; each half will make 1 (12-inch) pizza. You can make 2 pizzas, or freeze half the dough for another time. Freeze the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold and then allow it to come to room temperature before adding toppings.
Summer Salsa[Lime juice and jalapeno peppers add zing to this juicy apricot salsa. It's great with grilled pork or chicken.]1-1/2 cups chopped fresh apricots or peeled peaches3/4 cup chopped red or green sweet pepper3/4 cup chopped, seeded cucumber1/4 cup sliced green onion1 to 2 fresh jalapeno peppers, seeded and finely chopped2 tablespoons honey2 tablespoons lime juice1 tablespoon snipped fresh cilantro or parsleyIn a medium mixing bowl combine all ingredients. Cover; chill in the refrigerator for up to 4 hours, stirring once or twice. Serve with a slotted spoon. Makes about 2-1/2 cups salsa.*Note: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, put plastic bags over your hands or wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water.
Peppercorn-Parmesan Ranch Dressing[Make your ranch from scratch or simply add the 2 teaspoons of cracked pepper and the 1/2 cup of grated Parmesan to 4 cups of prepared ranch style dressing.]Makes about 4 1/2 cups2 cups Mayonnaise2 cups Buttermilk2 teaspoons Parsley, chopped2 teaspoons Onion, pureed1/8 teaspoon Dill1/4 teaspoon garlic, mincedSalt and pepper to taste2 teaspoons Cracked black pepper1/2 cup Parmesan, gratedMix all ingredients well. Chill before serving.
Red Cinnamon PicklesTakes 4 days2 Gallons of Large Pickles2 cups of pickling lime8 1/2 qts. of water1 small bottle of red food color1 teaspoon of alum3 1/2 cups of white vinegar10 cups of sugar8 sticks of cinnamon15 oz. bag of little red hot cinnamon candies1st day: Peel cucumbers and cut really long ones in half. Scoop seeds out of cucumbers leaving them whole. Now slice them in 1/4 to 1/2 inch rings ( like donuts). Soak in the 2 cups of lime dissolved in the 8 1/2qts of water for 24 hours. Non metal container. I use a plastic bucket with a plate on top.2nd day: Rinse cucumbers in fresh water . Discard lime water. Put rinsed cucumbers in ice water for 3 hours and drain Mix 1 small bottle of red food color, 1 teaspoon of alum. Enough water to cover cucumbers. Cook on low heat 2 hours and drain juice( discard this juice) . Mix 3 1/2cups of white vinegar, 10 cups of sugar, 8 sicks of cinnamon, 15 oz. of red hot cinnamon candies. Bring to a boil, and pour over cucumbers. Let stand 24 hours.3rd day: Drain off liquid (SAVE THIS LIQUID) Bring the liquid to a full boil. Then pour back over cucumbers and let stand 24 hours more.4th day Drain off the liquid (SAVE THIS LIQUID AGAIN) Heat the liquid to boiling. Put our cucumber rings in hot jars ( I like to use wide mouth ones so I'm less likely to break th rings) Pour liquid over and seal.Huggs, Judith in Bama God is not mad at you, no matter what!
BAM![It's easy to make your own Creole spice mix at home. This is Emeril's version.]2-1/2 Tbsp paprika2 Tbsp salt2 Tbsp garlic powder1 Tbsp freshly ground black pepper1 Tbsp onion powder1 Tbsp cayenne1 Tbsp dried oregano1 Tbsp dried thymeCombine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.Store in an airtight container away from light. Use within three months.Yield: about 2/3 cup
Garlic Hot Sauce6 ea. Cayenne Peppers4 ea. Garlic Clove1/4 cup Distilled White Vinegar1 ea. Tomato1 tsp. Cumin1/2 tsp. Curry Powder1 tsp. Allspice1 Tbs. Sugar1/2 tsp. SaltSeed and blanch peppers, stem and seed tomato. Place all ingredients into a food processor and puree until smooth. Place puree into a Microwave able glass-measuring cup and add vinegar to make 5 ounces. Microwave until mixture starts to steam. Remove from oven and mix well. Return to oven and heat again. Stir mixture and bottle