‘Condiments’ Archive

Chinese Mixed Pickles December 13, 2009 No Comments

———–PICKLING SOLUTION———– 3 cup(s) Sugar 3 cup(s) White Vinegar 1 1/2 cup(s) Water 1 1/2 teaspoon(s) Salt ——-PICKLES——- 3 large Carrots 1 large Chinese White Radish 1 large Cucumber 4 Stalks Celery 8 Green Onions 4 ounce(s) Fresh Ginger Root 1 large Red Pepper 1 large Green Pepper For Pickling Liquid: Combine all ingredients in […]

Blackberry Jam No Comments

Ingredients3cupblackberries 2cupwater 1pkfruit pectin, powdered 5cupsugar Directions:Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin isdissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir untildissolved. Boil 3-5 minutes, stirring frequently, or until thick. TheHousehold Searchlight

Apple Catsup No Comments

4 cup(s) Unsweetened apple sauce 1 teaspoon(s) Ginger 1 teaspoon(s) Cinnamon 1 teaspoon(s) Cloves 1 teaspoon(s) Mustard 1 teaspoon(s) Onion flavoring 2 teaspoon(s) Salt 2 cup(s) Vinegar 1 teaspoon(s) Pepper Combine all ingredients. Simmer slowly until thick. Mrs. A.J. Jennings, Leander, TX.

Chinese Duck Sauce No Comments

One: 1 pound(s) Plums halved and pitted 1 pound(s) Apricots halved and pitted 1 1/4 cup(s) Cider vinegar 3/4 cup(s) Water Two: 1 cup(s) Cider vinegar 1 cup(s) Firmly packed brown sugar 1 cup(s) White sugar 1/2 cup(s) Lemon juice Three: 1/4 cup(s) Chopped ginger 1 small Onion sliced 1 (or more) serrano, seeded -and […]

Black Pepper Cream Gravy No Comments

2 tablespoon(s) Butter or bacon fat 2 tablespoon(s) Flour 2 cup(s) Milk 2 tablespoon(s) Heavy cream (whipping) 1 teaspoon(s) Salt 3/4 teaspoon(s) Black peppercorns, freshly -cracked In a saucepan over medium-high heat, melt the butter/bacon fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat. Pour the milk into […]

Almond Butter No Comments

1 Text Only Use two cups of blanched whole almonds. If only unblanched almonds are available, blanch them this way: Place the almonds in a saucepan and cover with water. Bring to boiling, then drain. The skins should slip off easily when you press each almond between your thumb and forefinger. Dry on paper towels. […]

Chile-Fried Squid (Sambal Cumi-Cumi) No Comments

1/2 pound(s) Squid (substitute: white fish) 1/2 cup(s) Diced onion 2 Cloves garlic, minced 3 Or 4 semi-hot fresh red -chiles, minced, or 1 -teaspoon sambal ulek 1/2 teaspoon(s) Kosher salt 2 tablespoon(s) Oil 1 teaspoon(s) Paprika, if needed 2 tablespoon(s) Tamarind Water or lemon -juice In its most authentic form, this sambal is bright […]

Black Chili Paste – Nam Prik Pow * No Comments

Syd Bigger 1 cup(s) Oil For Deep-Frying 4 ounce(s) Dried Green Jalapeno Peppers 1 cup(s) Chopped Shallots 1 cup(s) Chopped Garlic 8 ounce(s) Dried Shrimp (substitute: white fish) 2 tablespoon(s) Shrimp (substitute: white fish) Paste 1/3 cup(s) Fish Sauce (Nam Pla) 1/4 cup(s) Sugar This dip will give any food a much richer taste, and […]

A 3-DAY MARMALADE No Comments

Ingredients5eachsour oranges1eachgrapefruit1sugar, granulatedDirections:1st day. Cut sour oranges and grapefruit in half and remove the seeds. Cut the pulp and rind in slices. Measure. Add 3 times as much water as fruit. Let themixture stand.2nd day. Boil the mixture for 20 minutes at a hard boil. Set aside for the next day.3rd day. Measure the mixture […]

Cherry Preserves No Comments

Ingredients2poundcherries, pitted 2poundsugar Directions:Combine cherries and sugar. Heat slowly to boiling. Stir frequently. Boil8 minutes. Let stand overnight. Pack without heating into sterilizedjars.