Tasty Kitchen: A Happy Recipe Community! » Condiments

Grandma Zella’s Magical Strawberry Rhubarb Jam

farmerswife518 — Fri, 17 May 2013 16:04:27 +0000

Combine rhubarb and sugar in a pot, stir to coat the rhubarb, then let it sit overnight to get juicy.

Then put it on medium heat and let it boil for 10 minutes or until it reaches liquid consistency. Add box of strawberry gelatin and stir until dissolved.

Pour into resealable containers and store in the refrigerator. Easy peasy and oh so good on hot buttermilk biscuits!

Apple Cider Syrup

Sarah Elizabeth — Wed, 15 May 2013 14:53:42 +0000

In a small saucepan, whisk together all ingredients until smooth. Cook over medium heat until bubbly and slightly thickened. Serve.

Yields about 1-1/2 cups. Store in refrigerator up to 3 days.

Almond Pesto

Nicole — Tue, 14 May 2013 19:33:29 +0000

Combine basil, almonds, garlic and Parmesan cheese in a food processor. Pulse until a thick paste forms. Scrape down the sides of the bowl. With the processor on low, pour oil in through the feed tube in a steady stream and continue processing until pesto forms.

*Keeps in refrigerator for about a week.

Roasted Balsamic Strawberries

Abbie and Erica's Coast to Coast Adventures — Tue, 14 May 2013 14:54:54 +0000

Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together the maple syrup, olive oil, vinegar, and sea salt. Add the prepared strawberries to the vinegar mixture and toss to coat. Transfer the strawberries to the prepare baking sheet and arrange in a single layer.

Bake for 35-45 minutes. Check at 35 minutes and keep cooking until everything is bubbly and caramelized, but not burnt.

Makes about 1 cup.

Adapted from Super Natural Everyday by Heidi Swanson.

Maple Soy Marinade

twogirlsandahubby — Thu, 09 May 2013 18:04:01 +0000

Combine all ingredients in a bowl. Add whatever meat you would like. Cover and refrigerate 5-6 hours or overnight prior to cooking the meat using your desired method. This amount of marinade was enough for 5 boneless, skinless chicken breasts (so roughly 1-1.5 pounds of meat).

Homemade Madras Curry Paste

Faith (An Edible Mosaic) — Tue, 07 May 2013 14:18:32 +0000

1. Add all ingredients into a food processor. Put the lid on and pulse a few times to break up the larger pieces, then process until it forms a paste (about 1 minute).
2. Transfer to a lidded glass jar and store in the refrigerator for up to 1 month.

A note on the spice level: As written, this paste is about a “medium” heat level (of course some will consider it mild and some will consider it hot; but in general, most will consider it medium). For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Rustic Tomato Sauce

The Newlywed Chefs — Tue, 07 May 2013 00:17:30 +0000

In a small Dutch oven, heat the olive oil over medium high heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and salt, and continue cooking for another 3 minutes.

Add all other ingredients and stir. Bring sauce to a simmer, then reduce heat to medium low (maintaining a simmer).

Simmer for about 45 minutes. Using an immersion blender, blend sauce until smooth. Store in an airtight container and refrigerate or freeze if using more than a week later.

Warm Black and Blueberry Sauce

Tricia @ Saving room for dessert — Sun, 05 May 2013 15:46:25 +0000

In a small saucepan combine the berries, water, sugar and lemon juice. Heat on medium until the sauce boils. Reduce the heat to medium-low and cook until the mixture thickens, about 15 minutes. Remove from heat and stir in the butter.

Recipe adapted from Cooking Light Magazine, July 2011.

Classic Guacamole

Julia {The Roasted Root} — Sun, 05 May 2013 08:53:35 +0000

Halve the avocados and add the flesh to a mixing bowl. Using a fork, mash the avocado gently but leave it somewhat chunky.

Add the remaining ingredients to the bowl with the avocado and fold everything together until combined.

Serve guacamole on top of tacos, in burritos or with tortilla chips!

This recipe is courtesy of Matthew Locricchio from his cookbook, Teen Cuisine New Vegetarian, published by Amazon Children’s Publishing.

Romesco Sauce (aka Roasted Red Pepper Sauce)

Kari Lindsay — Sat, 04 May 2013 17:01:37 +0000

1. Add the almonds into the bowl of a food processor. Pulse until the almonds are quite fine but some small pieces are okay.
2. Add the torn bread and the garlic into the food processor and pulse until you have the texture of bread crumbs.
3. Add the remaining ingredients except the olive oil into the food processor. Turn the food processor on, and stream the olive oil through the opening at the top. Blend until completely smooth.
4. Refrigerate for at least one hour before use.
5. Store in the refrigerator in an airtight container for up to one week.

Serve Romesco Sauce over fish, chicken or steak. Use it to top Potato Croquettes, toss it into pasta, or even use it as a sandwich spread.

Note: A blender may be used in place of a food processor, just be sure to give the almonds a chop first.