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Refrigerated Sauces

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How to Make Homemade Mayonnaise With 4 Simple Ingredients - A Little Bit of Spain in Iowa. Three Homemade Salad Dressing Recipes: Better For You, Better For Your Wallet. Preserves in Action: Slow Roasted Tomato Dip. Unless you live under a rock, you’ve surely heard that the Superbowl is this weekend. And despite the many hours I logged during my youth with my dad at Civic Stadium watching the Portland State Vikings, football really isn’t my thing.

(I was really just there for the food.) However, there is one aspect of the Superbowl I can get fully behind. The dips. And though I love all those terrible classic dips like sour cream and onion and queso made from processed cheese, I decided that this year, I would try to make a real food dip using something I squirreled away earlier in the year. After assessing the stores, I settled on the oven roasted tomatoes from the freezer. I blended them until smooth, added a pinch of salt and a few grinds of pepper and blended again. Related Posts: Easy Recipe for Garlic Confit. If you were starting anew in a fresh kitchen, what would you take with you? What would you create from scratch? I am quite serious. I ask in earnest. Just imagine a kitchen that is empty. Oh sure, there are some cabinets, a sink, a refrigerator, and an ordinary gas stove.

It is hard to know where to begin. When I left the dormitory in college and moved into my first apartment, I had a mug and a sorry piece of tupperware. I realize it sounds strange to begin in the condiment aisle, but I had no guidance. I left the grocery store that day with two enormous brown paper bags. I learned a thing or two from that experience and from the many years of nomadic life which followed. Is this surprising? I hope you love it as much as we do. And, while we are on the topic of packing, I must get to it. Garlic Confit (makes 3 cups) 3 cups garlic cloves, peeled 1 fresh bay leaf or 2 drived leaves 8 – 10 fresh thyme sprigs Kosher salt, black peppercorns Source:How to Roast a Lamb.

How to Make Sriracha from Scratch. [Photographs: Joshua Bousel] Setting out to recreate Huy Fong's ubiquitous rooster sauce, I ended up with something that hit the right notes but had a brighter, fresher flavor that makes homemade Sriracha something special. Brief History of the Bottle First off: The sriracha in the green-topped rooster bottle we all know and love is not, in fact, an Asian product. True sriracha is a Thai sauce named after the city of Si Racha where it hails from and is used mainly as a sauce for seafood. So what's up with the emblematic rooster? In the early 1980s, David Tran, with his industrious American spirit, set off to make a hot sauce that would satisfy the cravings of nostalgic Vietnamese immigrants who wanted the right complement to their bowls of pho.

The green-capped bottle includes ingredients in five different languages, and proudly states it's good for everything from soups to pizza to hot dog and hamburgers. Fresno vs. There are many variables to test with this Sriracha recipe. Homemade Blueberry Syrup Recipe. I don’t know about you, but sometimes I struggle to stay up to date on current trends. You know…fashion, music, social media…stuff the “kids” are doing. Of course being in LA, it’s not much of a stretch to find women (of a certain age) wearing super short dresses, funky colored hair and super perky huge tits like their 20 something counterparts – but they definitely don’t look like their far younger sisters (who wear all those things much better). So it’s a struggle, for me, to look like I’m not stuck back in the pre-historic ages without looking ridiculous.

Sure I’ve fully embraced (and mostly been embraced by the community) food blogging, H & M (within reason) and Twitter. But it seems like I completely missed the boat on planking. My attempt at stocking Stocking is simply the art of copying a picture that you find on iStockphoto. Believe it or not, cinnamon boosts the flavors of blueberries…so this berry syrup contains the surprising ingredient of cinnamon. What are you, a wuss?

Homemade Sugar Free Spicy "Ketchup" Making & Storing Horseradish. Camels & masala chai. Homemade Salted Caramel Sauce Guest Post from Erin Scott of Yummy Supper. Every holiday season we ask a few friends to join us at The Kitchn for a series of guest posts that range from favorite holiday recipes to family memories and traditions. Today's guest: Erin Scott of Yummy Supper, a blog I have really admired this year. Welcome Erin! Our holidays have gotten more and more simple, and I couldn't be happier. Instead of rushing around trying to buy loads of stuff we really don't need, we try to savor time with our kids, our friends, our family - the simple pleasures. Like so many others, a huge part of my family life revolves around food; and with kids home for winter break, we get even more time in the kitchen to play.

Whipping up batches of old school sugar cookies, peppermint bark, granola, and candied citrus peel has become a tasty holiday tradition that we all look forward to. Our holiday sweets are not only easy enough for the kiddos to make, they all make for quick, go-to gifts for teachers, friends, or a holiday host. Remove pan from heat. Salted Caramel Sauce. Salted Caramel Sauce + Printable Labels I can cook, and I can bake, and I used to be a teacher… but I’m not always the craftiest of people.

So I’m pretty proud that I successfully made some (cute) jars of Salted Caramel Sauce to give away as holiday gifts this year. This stuff should really be called Salted Caramel Crack. It’s a good thing that I made small jars of the stuff because once you open this baby, you’re going to want to eat the whole jar, and then (if no one is looking) you might be tempted to lick out the inside of the jar too. No kidding, man! Here’s a little peek at the preparation shake-down. It does not require a candy thermometer- just a watchful eye.

For my gift jars, I used 4-ounce jelly jars. Once it is completely cooled, you’re ready for the lids and labels. My adorable cousin Gina just graduated from Rochester Institute of Technology, and she’s now doing web design, photography, graphic art, etc. So what can you use Salted Caramel Sauce for? No double-dipping allowed. Gift #6: Maple-Honey Pumpkin Butter | The Wimpy Vegetarian. For me, nothing evokes living in the country quite like fruit butters. A warm, soft biscuit fresh from the oven burnished with apple butter, and immediately I’m curled up in the kitchen of a farmhouse like a cat in the sun; lazily listening to chickens cluck outside as they peck hungrily, staccato-like, at the ground. And I’m once again in Parker’s kitchen. When I was very young, and my mother went back to work, she found an older woman, Mrs.

Parker, to look after me during the week. Parker, as I called her, had a tiny house flanked by flower gardens on one side; and fruit trees, concord grape vines, and a huge vegetable garden on the other. Inside the house, her simple kitchen was bright and sunny, filled with pots of herbs. This pumpkin butter recipe is dedicated to her memory, and her gift to me of a love for preserving the fruits of the season. Cook’s Notes: Ingredients… Making It… Preheat oven to 400° F.

“LoSo” Ketchup « Homemade “loso” ketchup is my latest experiment in low sodium condiments. I’m grateful to Stacy for leading me to Joshua Bousel’s recipe as a starting point. In fact, I had printed out Joshua’s post on Serious Eats, only to immediately misplace it. Stacy was kind enough to forward the recipe a second time. Thanks, Stacy! I used, of course, no-sodium tomato sauce, paste and diced tomatoes, available in my local supermarket.

How did it taste? Yields 2 cups 1 tablespoon olive oil1 yellow onion, chopped2 cloves garlic, peeled and finely chopped1 14.5 oz. can no-sodium organic tomato sauce1 14.5 oz. can no-sodium organic chopped tomatoes3 tablespoons no-sodium organic tomato paste1/2 cup dark brown sugar, lightly packed1/4 cup organic apple cider vinegar1/2 teaspoon dry mustard, such as Colman’s1/4 teaspoon cuminpinch of ground clovespinch of cayenne1 teaspoon fresh ginger root, peeled and finely chopped 1. 2. 3. 4. 5.