Favorite Recipes forum: Miscellaneous
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| Miscellaneous is going to catch anything that doesn't fit in another category, but if you feel there are enough recipes of a certain kind that require a category we haven't already made, just let us know. This thread is locked so you won't be able to post here, just search for Miscellaneous recipes. You can post on the Favorite Recipes #3 chat thread found here: http://cubits.org/SharonsFriends/thread/view/84889/ NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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| From Mary Apple or pear butter Peel, core and slice the fruit into a large crockpot or kettle. Add a few cups of water. I know, it's vague, but this is another of those "not a recipe" recipes. With my present batch of pears, I had a 6 quart crockpot full of fruit and added 3 cups of water. Cook until it has reduced by half, stirring occasionally. Cooking all day and maybe overnight usually is about right. Add a cup or two of sugar, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 3/4 tsp cinnamon, and a cup of vinegar. Spices and vinegar amounts may need to be adjusted if you started with less fruit. Cook until it is thick enough to spread on toast. Taste it. Add more sugar or spice if you think it needs them. The amount of sugar depends a lot on the ripeness of the fruit. The vinegar gives it a unique sweet and sour flavor. I can it in pint jars and water bath them for 15 minutes. My mother in law made this in a dutch oven and cooked it, uncovered, in her oven on low heat. She never owned a crockpot. NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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| From Toni Red Enchilada Sauce 2 Tablespoons shortening (Crisco, or even Lard is good) 3 Tablespoons flour 4 cups water 1-1.5 Tbsps dry chile powder ground cumin, salt, oregano to taste large skillet On medium high heat, put the flour & shortening in the skillet and stir constantly. You want this to be a very light brown.. or a dark tan. You do NOT want it to burn. You need to stir constantly. Once the flour has browned a little, add like 3/4 cup water & stir like mad. This will make a nasty goopy mess. You want this to be messy. Slowly slowly, a cup at a time, add the other 3.25 cups of water and stir (I use this type of spatula http://www.amazon.com/OXO-Grips-Stainless-Steel-Turner/dp/B0...) like mad. I use the flat of the spatula to mush up the globs of flour until it's 100% mixed. Once it's mixed, then add SLOWLY the chile powder (I get home-made stuff, so I can't give a link, sorry), stirring constantly so that it's all mixed nicely. Keep stirring until the chile powder is 100% mixed & is at a slight simming boil. You should see a slight sheen of oil on the surface if it's good chile powder. Add in the salt, ground cumin (http://www.amazon.com/McCormick-Gourmet-Collection-Roasted-1...), & oregano to taste. I'm not going to say how much because some people want it more earthy (more cumin), others want it more spunky (more salt). Plus it all depends on the chile powder. Simmer this for at least 10 minutes, stirring constantly, on LOW heat. I personally, after it's simmered, put it inside the oven so I can cook other things up (I usually make this first when I make this for dinner). NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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| From Charlie Vic, Carol got this on-line (a McCormick recipe): Was part of "Shrimp Skewers with Apricot Curry Dipping Sauce Recipe". She wanted a dipping sauce for pre-cooked shrimps for friend who doesn't like tomatoes. The sauce is: 1/4 cup honey 1/4 cup orange juice 3 tablespoons sliced green onion, green part only 1 tablespoon reduced sodium soy sauce 2 teaspoons McCormick's Curry Powder 1 teaspoon grated lemon peel 1/4 teaspoon McCormick's Garlic Powder 1/4 cup apricot jam (this was for 30 medium-large sized shrimps). This was too runny for a dip, but was a great marinade. She said you could just let the frozen pre-cooked shrimp thaw in it. Would be great for barbecuing shrimp. NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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| From Sharon: Healthy Fudge Pops Yield: 6-7 ice pops (3 ounces each) Ingredients: 1 can (13.5 ounces) full fat coconut milk ¼ cup organic cocoa or cacao powder 3 tablespoons raw honey ¼ teaspoon stevia power 2 tablespoons brewed coffee, room temperature or chilled 1 teaspoon pure vanilla extract 1/8 teaspoon sea salt Directions: Add all ingredients to a blender and mix until smooth and creamy. Pour mixture into popsicle molds and place in the freezer until frozen solid. |
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| Remedies to remove skunk odor from pets. From Mary Ann - Colloidal Silver neutralizes it instantly I found this online Try dousing a skunked dog with about a cup of vanilla extract mixed in a gallon of water to get rid of skunk odor, says Hazel Christiansen, a longtime professional groomer and former president of the American Grooming Shop Association, in Lewiston, Idaho. Let the dog soak in the solution for about 10 minutes before applying dog shampoo and rinsing. For the vinegar remedy, mix 2 parts water with 1 part apple cider vinegar, and set the solution aside (the total amount you’ll need to mix depends on the size of your dog). Thoroughly wet your smelly dog’s coat with water. Now, work the vinegar solution through the fur. Let the solution sit for about 5 minutes; then rinse thoroughly. Work carefully and be sure the solution doesn’t drip into your dog’s eyes (it would sting). If neither of the concoctions above seems to work, here's one last skunk-odor removing remedy that's been passed on from one generation of dog lovers to the next. Mix 1 quart hydrogen peroxide, ¼ cup baking soda, and 1 teaspoon dish-washing liquid. Apply this mixture in the same way you would the vinegar solution. NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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| From Angie: How to make vanilla extract Cut 2 whole vanilla beans in half and scrape out the seeds. Drop seeds into 1 cup brandy and add the bean pods. Store tightly covered in jar or bottle for one month. Then strain and remove beans and seeds before use. That's the recipe, but I've used 2 cups brandy to stretch the beans out. NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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| From Angie cranberry-glazed pork roast, which I used from "Our State" magazine 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons Dijon mustard (I didn't have any so I used horseradish mustard, very good) 2 teaspoons fresh rosemary, chopped 2 tablespoons EVOO 2 tablespoons unsalted butter, melted 1 (3-pound) boneless pork loin roast 1 cup fresh cranberries 1/2 cup orange juice 2 teaspoons fresh orange zest 1/4 cup brown sugar, firmly packed fresh rosemary sprigs for garnish Preheat oven to 350*. In small mixing bowl, combine salt, pepper, mustard, rosemary, EVOO and butter. Rub over the roast. Place roast fat side up, on a rack in a greased roasting pan. Bake uncovered for 40 mins. Meanwhile, combine cranberries, OJ, zest and brown sugar in saucepan and cook over medium heat until cranberries are soft, approximately 15 mins. Let cranberry mixture cool to room temp. and place in a food processor, pulse 10-15 times or until smooth. Spoon 1/2 cup over roast. Bake for 20 mins. longer or until thermometer reads 145*, basting frequently with cranberry glaze. Let rest for 10 mins. before slicing. Serve remaining glaze with roast and garnish with rosemary sprigs. Next time I make this, I will use the twin-pack of pork loins that are smaller than a regular pork loin roast and I might reduce the amount of rosemary since it is a strong herb and can overpower everything else. I still have a little of the cranberry glaze to use with biscuits tomorrow morning at breakfast. There's also a wonderful- sounding cranberry scone recipe in this issue that I am going to make one morning this week. NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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| From Karen - Scramble Chex cereal of course.. all of them, mixed nuts, Cheerios, pretzel sticks, popcorn puffs, Cheetos, bugles, Goldfish, Cheezits, Mini crackers, actually anything you want in there. For one large roaster pan, disposable of course: 6 quarts snack stuff, 2 cups veg. oil, 6 Tbs, Worchestershire sauce( I learned the hard way to get the good stuff), 2 Tbs, garlic powder, 2 Tbs. Lawry Season Salt. Put snack stuff in roaster. Mix the remaining ingredients together with whisk. Now here it helps to have someone assist. I have them stir the mixture while I add the oil & seasonings. Bake 2 hours at 250 stirring every 15 mins. Cool completely, stirring occasionally. I use decorated tubs for gift giving but truthfully Gallon size Zip Lock bags work as well. I made 8 roaster pans full as we have a large family. Fortunately, I have a double oven so I could do 3 at a time. NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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| From Angie Vanilla Extract Okay. Here's the recipe for making vanilla extract, and this will make 4 pints of extract so adjust according to your needs. 10 Madagascar vanilla beans, grade A (I ordered from Amazon, Vanilla Bean Kings) 1/2 gallon of vodka (I bought The American brand, 80 proof, made in KY) Cut beans into two pieces, then cut in half lengthwise. Put 5 halves into each pint jar, cover with vodka to 1" from top of jar. Place waxed paper over the jar, then screw lid on hand-tight. Shake well and shake each day for a couple of weeks. After that, shake once a week. Store in cool, dark place and let age for about a year. The longer it ages, the more flavorful it becomes. Note: the lady whose recipe this is lets hers age minimum of 18 mos. It's usable after 3 to 4 months, but this is not a fast process. That's using the old "bean"! Just couldn't resist Whistling NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art |
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