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Spicy tomato juice, great for soups and beverages.
Combine all ingredients in a large, heavy-bottomed high-walled soup or stockpot. Place over medium-high heat and allow the mixture to come to a boil, stirring often. When the mixture boils, reduce heat to medium-low and simmer for 30 minutes, stirring often. Break up the tomatoes with the back of the spoon. After the mixture has simmered for 30 minutes, remove pot from stove and cool for 5-10 minutes.
Place a sieve or strainer over a large heat-proof bowl. (Tip: Line the sieve with cheesecloth for thinner tomato juice.) Using a ladle, transfer the contents of the stockpot to the sieve, pressing on the solids gently to get as much juice from them as possible. Once all the liquid and solids from the stockpot have been transferred to the sieve, allow the juice to drain into the bowl for 20 minutes, pressing down on the solids frequently with the back of a spoon.
Once the juice has drained into the bowl, remove the sieve and allow the juice to come to room temperature. When the juice has cooled, transfer to sterilized glass jars with sealable lids and store in the fridge.
The tomato juice will keep in the fridge for up to 1 week. Recipe yields 1 quart.
Recipe created by Jaclyn Fishman, the blogger behind Food + Words.
A sweet and tangy mint syrup served with shredded Persian cucumber over ice is just the refreshing drink you need to beat the heat!
This recipe makes about 1 gallon of syrup. You’ll have plenty left over to give away as a great homemade gift.
1 tablespoon is enough for an 8oz glass of the julep.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!