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Blueberry Vinegar
by peja1956 (peja1956)
at August 5th, 2008 (12:46 pm)

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 Facts
Serving 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

peja1956 [userpic]
low sodium seasoning mix
by peja1956 (peja1956)
at August 3rd, 2008 (04:02 am)

low sodium seasoning mix

1 Tbsp dry mustard
1 tsp garlic powder
1 1/2 Tbsp onion powder
1/2 Tbsp ground pepper
1/2 Tbsp crushed thyme
1 tsp sage
1/2 tsp marjoram, crushed
1 tsp. paprika
1/2 tsp basil, crushed
1/2 tsp ground oregano

mix well and store in an airtight container

peja1956 [userpic]
Seasoning salt
by peja1956 (peja1956)
at August 3rd, 2008 (04:00 am)

Seasoning salt

This is similar to Lawry's Seasoned Salt

1 1/2 c salt
2 t thyme
2 t marjoram
2 t garlic powder
9 t paprika
2 t curry powder
4 t dry mustard
1 t onion powder
1 t dill weed
2 t celery salt
1 T MSG - Mono Sodium Glutamat

Mix well and store in clean jar

peja1956 [userpic]
Applebee's Loaded Pizza Sticks/Dipping Sauce
by peja1956 (peja1956)
at July 29th, 2008 (04:14 pm)
Tags: ,

Applebee's Loaded Pizza Sticks


Dipping Sauce

1 8-ounce can tomato sauce
1 tomato, chopped
1 tablespoon diced onion
1 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried basil

Pizza Sticks

1 10-ounce tube instant pizza dough (Pillsbury is good)
2-4 cups vegetable oil for frying
1 3/4 cups grated mozzarella cheese
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon caraway seeds
1/4 teaspoon garlic salt
(for the "Loaded")
3 ounces pepperoni, diced
3 ounces Italian sausage, cooked and crumbled

Preheat 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.

peja1956 [userpic]
Basic Pizza Dough
by peja1956 (peja1956)
at July 29th, 2008 (04:11 pm)
Tags: ,

Basic Pizza Dough

1 3/4 cups warm water
1 1/4 ounces package active dry yeast
2 teaspoons salt
4 1/2 cups bread flour
3 tablespoons olive oil

Measure 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.

peja1956 [userpic]
Summer Salsa
by peja1956 (peja1956)
at July 29th, 2008 (03:19 pm)
Tags: ,

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 peaches
3/4 cup chopped red or green sweet pepper
3/4 cup chopped, seeded cucumber
1/4 cup sliced green onion
1 to 2 fresh jalapeno peppers, seeded and finely chopped
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon snipped fresh cilantro or parsley

In 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.

peja1956 [userpic]
Peppercorn-Parmesan Ranch Dressing
by peja1956 (peja1956)
at July 29th, 2008 (03:17 pm)
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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 cups

2 cups Mayonnaise
2 cups Buttermilk
2 teaspoons Parsley, chopped
2 teaspoons Onion, pureed
1/8 teaspoon Dill
1/4 teaspoon garlic, minced
Salt and pepper to taste
2 teaspoons Cracked black pepper
1/2 cup Parmesan, grated

Mix all ingredients well. Chill before serving.

peja1956 [userpic]
Red Cinnamon Pickles
by peja1956 (peja1956)
at July 28th, 2008 (08:11 pm)
Tags:

Red Cinnamon Pickles
Takes 4 days

2 Gallons of Large Pickles
2 cups of pickling lime
8 1/2 qts. of water
1 small bottle of red food color
1 teaspoon of alum
3 1/2 cups of white vinegar
10 cups of sugar
8 sticks of cinnamon
15 oz. bag of little red hot cinnamon candies

1st 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!

peja1956 [userpic]
BAM! (Creole Spice Mix)
by peja1956 (peja1956)
at July 28th, 2008 (11:17 am)

BAM!
[It's easy to make your own Creole spice mix at home. This is Emeril's version.]

2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme

Combine 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

peja1956 [userpic]
Garlic Hot Sauce
by peja1956 (peja1956)
at July 7th, 2008 (09:09 am)
Tags:

Garlic Hot Sauce

6 ea. Cayenne Peppers
4 ea. Garlic Clove
1/4 cup Distilled White Vinegar
1 ea. Tomato
1 tsp. Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/2 tsp. Salt

Seed 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