8 oz Pitted medjool dates
1/4 ts Red chili powder
1/2 ts Salt
1/4 ts Surprisein powder
3 c Water
1/2 ts Tamarind paste
This recipe calls for tamarind paste, a sweet-and-sour flavoring made from the beanlike tamarind fruit. If you can’t find tamarind paste, add 1/2 cup honey and 1/2 cup vinegar to dates during cooking. Place dates in a […]
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 ts Galangal, ground
1/2 ts Cilantro, ground
1/2 ts Pepper, black
Sure…Kecap (or, more commonly, “ketjap”) refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than […]
2 lb Pigs’ ears
4 Whole star anise
3 sl Fresh ginger root
1/2 c White vinegar
1/4 c Sugar
1 ts Salt
1 c White vinegar
1 c Sugar
1 tb Thinly sliced fresh ginger
-root 3 Cloves garlic, sliced
1 ts Salt
1 c Sliced carrots
1 Cucumber, unpeeled, seeded
-and cut in chunks 1 Red onion, cut in chunks
1 Bell pepper, cut in chunks
We’ll start […]
4 lb Ripe plum tomatoes, coarsely
-chopped 1 1/2 c Sugar
1 c Cider vinegar
1 tb Minced garlic
3/4 ts Salt
1 1/2 ts Mixed pickling spice
1 sm Stick cinnamon, about 1/4
-inch long 1 1/2 ts Dry mustard
1/2 ts (scant) freshly ground
-pepper 2 tb Cornstarch dissolved in
1/4 c Cold water
1/4 ts Cayenne pepper
The Fog City Diner was one of […]
3/4 c Coriander seeds
3/4 c Mustard seeds
1/4 c Fennel seeds
2 tb Celery seeds
2 tb Ground mace
2 tb Ground turmeric
1 1/2 ts Ground cloves
1 tb Crushed red pepper flakes
1 1/2 ts Fresh ground black pepper
15 Coins dried ginger
3 Cloves dried garlic
1. Position rack in lower third of the oven. Preheat to 300 deg.F
2. Combine coriander, mustard, […]
Ingredients
1/3
cup
oil
1
teaspoon
dried garlic flakes
1
tablespoon
dried onion flakes
4
each
dried red chiles
1
teaspoon
shrimp paste (optional)
1
tablespoon
lime juice
1
tablespoon
dark soy sauce
1
cup
crunchy peanut butter
1 1/2
tablespoon
palm, or brown sugar
1
coconut milk or water to thin to desired consistency
Directions:
Heat oil to moderate in a small wok or pan. Place garlic and onion flakes in a fine wire strainer and lower into the oil. Cook […]
4 c Water
1 Lemon, sliced
1 Carrot, sliced
1 Stalk celery, sliced
1 ts Peppercorns
4 (4 oz) salmon steaks
Horseradish Sauce Combine first 5 ingredients in a large skillet; bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutess. Add salmon steaks; cover and simmer 10 minutes. Remove skillet from heat; let stand 8 minutes. […]
1/2 pt Dried rose hips, seeds
-removed or 1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine
-vinegar 1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled,
-cored and chopped 2 ts Ground ginger
3/4 ts Cayenne pepper
1 ts Ground cloves
1 lg Clove garlic, minced
1/2 lb Brown sugar
1/8 c Fresh lemon juice
1/8 c Fresh orange […]
2 c Vinegar
4 c Water
2 ts Cinnamon
4 ts Ground cumin seed
6 lg Cloves of garlic, mashed
Salt and pepper to taste Mix all of the ingredients in a large kettle and stir well. Add salmon slices and stir well so each slice will absorb the spices and garlic. Leave in brine over night, but not longer […]
Ingredients
2
pound
cherries, pitted
2
pound
sugar
Directions:
Combine cherries and sugar. Heat slowly to boiling. Stir frequently. Boil 8 minutes. Let stand overnight. Pack without heating into sterilized jars.
3 lb Ripe grapes
2 c Chopped nuts
2 1/2 lb Sugar
1/2 Lemon
Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins, pulp, sugar, and lemon which has been finely chopped. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. The Household Searchlight
Ingredients
8
oz
mustard, dijon
1
tablespoon
dill, fresh, chopped, or 1 ts dried dill weed
3
tablespoon
oil, olive
Directions:
Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil.
Serve with pate or fish; or use as a sandwich spread. Also good added to a salad dressing.
NOTE: Homemade mustards must be stored in the refrigerator.
[…]
1 ts Surprisein seeds
1 ts Coriander seeds
6 Fresh green chilies, chopped
1 tb Chopped lemon grass
1 ts Chopped coriander root
1 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped galangal
7 Peppercorns
1 ts Salt
1 ts Shrimp paste
Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until […]
1 tb Salt
1 tb Thyme
1 tb Marjoram
1 ts Freshly ground pepper
Rind of 2 lemons, thinly -shredded 1/2 c Parsley flakes
Spread rind between 2 sheets of paper towel and let dry. Combine with remaining ingredients and store in an air-tight container. Sprinkle on chicken or pork, or use in stuffing or in a basting sauce. Colorado […]
10 oz Oyster Crackers
1/4 c Water
1/4 c Olive Oil
1 ts Granulated Chicken Bouillon
1 ts Garlic Powder
1 ts Dill
1/2 ts Turmeric
Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan boil Chicken Bouillon in water. Add other ingredients to sauce pan and simmer for a few minutes. Pour about 1/4 of the liquid […]
8 c Blueberries
4 c Rhubarb, chopped in 1 inch
- pieces 1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase […]
2 lb Rhubarb
2 Oranges
1/2 c Chopped nuts
1 Lemon
3 1/2 c Sugar
Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in 1/2-inch pieces. Combine all ingredients except nuts and heat slowly until
sugar is dissolved. Simmer slowly, stirring constantly, until mixture is thick and clear. Add nuts and cook 5 minutes. Mrs. Edward Lukasiewig, Farwell, […]
5 Kiwifruit, peeled
3 c Sugar
2/3 c Unsweetened pineapple juice
1/3 c Fresh lime juice
1 Pouch 85ml/3oz liquid pectin
Green food colour, optional 4 tb Rum (or sub. fruit juice?)
Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 min to sterilize jars at […]
5 Lemons
1 Grapefruit
12 c Water
8 c Sugar (4 pounds)
Makes about 10 half-pints. Wash and peel the lemons thinly; remove the white pith and seeds and discard them. Cut the peel into fine shreds; reserve the pulp. Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or […]
2 qt Nastutium seed pods
Salt Tarragon leaves Grated horesradish Spiced vinegar: 2 qt White wine vinegar
2 Shallots sliced
60 g Salt
30 g White peppercorns
15 g Each of ground mace and
-grated nutmeg Method: cover nasturtium pods with salted water for three days, changing water daily. Drain and dry them. Put spiced vinegar ingredients in a saucepan. Boil […]
