Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Miscellaneous (Page 2 of 3)

If you can’t find it anywhere else, it’s probably here.

Cranberry Chutney

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Historical background: years ago (like in the late 70s-early 80s) I had a subscription to Sunset Magazine. One month there was an article about a lady who lived near the ocean in SoCal, and her love of canning all the wonderful produce available from the farmers’ markets. One of the recipes that was included was for the most yummy-sounding Cranberry Chutney – it was just mouth-watering thinking about it, seemed as if it would be better than any cranberry relish dish ever invented for Thanksgiving. So I cooked up a batch.

I WAS better than any relish dish ever. For the next umpty years I made at least one batch a year. Then somehow I lost the recipe, and for the last almost 10 years, I’ve been chutney-less. Since the advent of the ‘net and search engines, I’ve searched for it desultorily with no results; I even at one point called Sunset – but they couldn’t find it either.

Well, a couple of weeks back, I was doing my once or twice a year search for it – AND I FOUND IT! Bless Google…. so now I’m one happy camper – I made a batch of my chutney just the other day, and it tastes just as good as I remember.

I’d printed the recipe…. and it’s a good thing I did, because since then my boot drive crashed resoundingly, and anything in my documents newer than June is gone (because my last archive CD has disappeared as well, and I really can’t blame the cat….)

So without further ado, here’s the recipe for the best Cranberry ANYTHING you’ll ever have with turkey!

Recipe Source: Sunset Magazine (date unknown)

Prep/Cooking Time: about 1 hour, plus boiling water bath canning time at your altitude

Ingredients:

4 c fresh or frozen cranberries, picked over and stemmed
2 c sugar
1 c water
1 tsp whole cloves
2 3 inch pieces cinnamon stick
1 tsp whole allspice
1/4 tsp ground cardamom
1 tsp salt
2 Granny Smith apples (about 6 oz each), cored, chopped
2 firm pears (any variety, about 6 oz each), cored, chopped
1 small red onion (about 5 oz), chopped
1 c golden raisins
1 c diced celery
1 c pecans, rough chopped

Directions:

In a large stockpot, combine cranberries, sugar, water, spices, and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to pop, about 10 to 12 minutes. Adjust the heat so the mixture simmers.

Stir in apples, pears, onion, raisins, and celery. Continue to cook, stirring frequently, until thick, 15 to 20 minutes longer, remove from heat, and stir in pecans. Remove the cinnamon sticks and any of the cloves or allspice easily found.

Pack into sterilized half-pint jars, and follow your favorite directions to process in boiling water bath canner. Makes 11-12 half pints.

Enjoy!

Amaretto

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Recipe Source: Marjory / allrecipes.com

Prep/Cooking Time: 1 hour

Ingredients:

1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract

Directions:

Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.

Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Olive Garden Alfredo

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Recipe Source: Halyna / recipelink.com

Note from source:

I know this is a lot, let’s say you have a big party or what not. If you want to make less, simply half the recipe. Seriously – there is *no* cream cheese in the alfredo!

Ingredients & Directions:

1 lb. butter
1 tsp coarse black pepper
1 TBSP chopped garlic (either in the jar, or fresh garlic)
1 tsp salt

** melt butter with seasonings… when butter has melted,

Add:

2 quarts heavy cream
8 oz milk

** When milk has begun to boil, (before it begins to foam up..)

Add:

4 oz white sauce base (or 3 oz flour will work)
1 lb. grated parm. cheese.

Mix throughly with a wire whip to break up clumps, bring up to 185 degrees and then serve.

Tailgate Chicken Teriyaki

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Recipe Source: FoodFit

Ingredients:

2/3 cup soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, 4 to 6 ounces each

Directions:

For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game.

When you get to the parking lot, preheat a portable grill.

Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side.

Garlic Wellness Elixir

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Recipe Source: nevertrustanyonewhodoesntlikegarlic.net

Ingredients:

3 medium cloves of garlic
Juice from 1 medium grapefruit
1/4 teaspoon of cayenne pepper

Directions:

Mix and drink for a “wake up” when you’re feeling under the weather!

Interesting note:

Raw uncooked garlic will destroy any ill bacteria in your intestines. It has a natural antibiotic affect in the digestive tract and intestines.

Pumpkin Pie Spice

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Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 2 minutes

Ingredients:

2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp ground ginger

Directions:

Mix well.

Makes 4 teaspoons.

Notes:

This is a blend of baking spices and is as the name states is for making pumpkin pie and is traditionally associated with Thanksgiving. Buying this spice blend is convenient but not necessarily wise as you will probably only use it once or twice a year and with each year it loses it flavor and color. So instead of buying the blend, make it yourself with the basic spices you probably already have in your kitchen cupboard.

Pico de Gallo Salsa

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Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes

Ingredients:

3 fresh jalapenos (finely chopped) or 2 tsp dried jalapeno
1 small onion (finely chopped)
2 med tomtoes (finely chopped)
2 cloves fresh garlic (minced)
1/4 cup red wine vinegar
3-4 tbsp olive oil
1/4 cup fresh cilantro (minced) or 2 tbsp dried cilantro

Directions:

In a glass bowl, combine all the ingredients together and let sit for at least an hour to marry together all the flavors.

Makes 1 1/2 cups.

Garlic Butter

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Recipe Source: herbs2000.com

Ingredients:

6 garlic cloves, minced
1 cup boiling water
1/2 cup soft butter
2 Tbs. fresh parsley, finely minced
Salt and pepper to taste

Directions:

Set the unpeeled cloves in the boiling water. Bring to a boil, and boil 5 minutes. Drain, peel, and rinse the cloves under cold water. Return to the boiling water, and allow the water to boil up once more. Drain the garlic again, and with the salt and pepper, pound it to a smooth paste in the bottom of a small bowl. Beat the butter into the garlic.

Suggestions:

Use 1 teaspoon with broiled or boiled fish, with hamburgers, steaks, boiled potatoes, or to enrich sauces made with drippings from roasts.

Chocolate Gravy

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Recipe Source: Weird Alabama magazine

Ingredients:

1 cup granulated sugar
1 tablespoon self-rising flour
1 tablespoon cocoa
1-1/4 cups water
1 tablespoon butter

Directions:

In a medium saucepan, combine dry ingredients. Add water and stir. Bring to a boil over medium heat, stirring occasionally — remember to stir down the side and bottom of the saucepan.

The gravy will become thick, at this point remove from heat and add the butter.

Serve warm over biscuits.

Tip if not serving right away: As with any gravy, place plastic wrap over the top of gravy. Make sure that it makes contact and you won’t find the skin that will appear if air touches it.

Nicki’s Marinade

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Recipe Source: me 🙂

Prep/Cooking Time: 5 minutes

Ingredients:

1/2 cup Heinz 57
1/2 cup honey (or to taste)
1 Tbsp soy sauce or Worcestershire Sauce
Pepper to taste
Garlic to taste
Chilli powder to taste

Directions:

Note: this marinade varies every time I make/use it, due mainly to WHAT I’m marinating and how much of it, so feel free to experiment!

Mix all ingredients. Marinate for over 1 hour, up to 24 hours. (Be careful on the marinating length if you use liberal amounts of pepper(s)!)

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