36828 making jarred canned saurekraught Recipes

sauerkraut, carrot, garlic finely chopped, onions, aprox 2 tbsp fresh chopped dill (optional), magarine for frying, salt and pepper to preference

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

make ahead cookie mix, brown sugar, shortening, peanut butter, vanilla extract, egg

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, raisins, maraschino cherries, chopped, maraschino cherries, halved

make ahead cookie mix, brown sugar, white sugar, butter, vanilla extract, chopped walnuts, egg, sugar for decoration

canned blackberries, blackberry juice , from canned berries, cornstarch, sugar, double crust pie crust

mixed olives, pitted (if your supermarket has an olive bar in their deli, this is a great place to get a nice tapenade mixture---using canned or jarred olives, drain), peppadews (or roasted red peppers or sundried tomatoes, rehydrated--your choice), garlic, capers, anchovy fillet, or a touch of paste(optional), squirt of lemon juice, fresh parsley , basil or cilantro(your choice), quality olive oil (omit this if using deli olives..you really shouldn t need it)

frozen pizza dough, thawed, marinara sauce, shredded mozzarella, turkey pepperoni, pitted black and green olives, marinated mushrooms, sliced, artichoke hearts, patted dry, sliced, jarred roasted red and yellow bell peppers, patted dry, sliced, frozen broccoli florets, thawed, patted dry, chopped

bisquick baking mix (measured out to exactly 3 cups), uncooked italian sausage (casings removed ), fresh minced garlic (about 1 large clove, can use more ), chopped fresh parsley, shredded old cheddar cheese, grated parmesan cheese, half-and-half cream or 1/2 cup milk, dried rosemary, black pepper (or to taste), cayenne pepper (optional or to taste, or can use tabasco sauce), seasoning salt (optional, can use white salt )

jarred mixed pickled vegetables, rinsed and finely chopped, sliced pimiento-stuffed spanish olives, olive oil, dried crushed red pepper, italian bread loaf, sliced salami, sliced provolone cheese, sliced pepperoni

none i just got a question, okay ive been choppin away at jalipenos to make some salsa, but now my finger feel like there on fire , what should i do i tryed milk, pouring in on my fingers, but it only helped while i was pouring in on my fingers, 5 min, later they are burning again, any thing would help now

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

canned whole potatoes, drained, butter-flavored sprinkles, onion powder, garlic salt, swiss cheese

crescent rolls (8 count ), flour , for dusting, spicy mustard, salami, bologna, monterey jack cheese, grated, egg yolks, divided, toothpick, pimento stuffed olives, red pepper (fresh or jarred )

canned tomatoes, canned tomatoes and green chilies (rotel-type), garlic cloves, white onion , coarsley chopped, fresh jalapenos, fresh cilantro, canned mild green chilies, green onion, thinly sliced, ground cumin, oregano leaves, crumbled, lemon , juice of, lime , juice of, salt

butter, softened (no substitutes), grated old cheddar cheese, egg yolk, coarse black pepper (can use more or less ), garlic powder (optional), flour, mustard powder, salt (can use slightly less if desired), kosher salt (optional)

orzo pasta, feta, kalamata olives (about 6.5 oz of actual olives), baby spinach, basil leaves (can leave out ), whole red onion, diced (add as much as you like), fresh mint leaves (can leave out ), lemon juice, fresh, olive oil (i put 1/2cup of and 1/2cup of the oil from the olive jar), dried oregano, salt and pepper