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LOOKING for: Anyone have a good recipe for raspberry salsa?

14 years ago

And what can you use it with? We are going to have an abundance of lovely raspberries this year and if you have a good recipe to share I'd love to have it. We have plenty of jam and jelly already. We'd like to try the salsa and any other ideas would be most welcome. Thank you. Budster

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Comments (3)

ginger_st_thomas
14 years ago
last modified: 9 years ago
Lucky you! Take 2-3 cups of the raspberries & put them in a processor or blender & puree. Then press the mixture through a sieve to remove the seeds & add sugar to taste. The sauce is good over ice cream or drizzled on chocolate or other desserts.

For this cobbler, you can substitute other berries for the blackberries:
FRESH BERRY COBBLER (serves 6)
2 cups fresh blackberries
2 cups fresh raspberries
1/4 cup sugar
1 cup flour
1 stick butter, melted
1 egg
1 cup sugar

Place the berries in a buttered 9" baking dish & sprinkle with 1/4 cup sugar. combine the flour, butter, egg & 1 cup sugar in a bowl & mix well. Press over the fruit. Bake in a preheated 375 oven for 45-60 minutes or until golden brown. Serve warm w/whipped cream of vanilla ice cream.~~Oh My Stars

RASPBERRY CHICKEN (SERVES 4-6)
Marinade:
1 cup raspberry preserves
1/2 cup unsweetened pineapple juice concentrate
1/2 cup soy sauce
2 TBL rice vinegar
1/2 tsp chili powder
1/2 tsp curry powder
1 clove garlic, minced
1/4 cup fresh basil or 2 tsp dried
1/4 cup fresh raspberries, mashed

8 chicken breast halves, boned & skinned

Combine marinade ingredients & marinate the chicken overnight in the refrigerator. Preheat oven to 350Â°. Place chicken in a shallow baking pan, pouring in half of the marinade. Bake uncovered for 30-40 minutes or until tender basting often w/reserved marinade.~~Bountiful Arbor

RASPBERRY PEACH COBBLER (serves 4-6)
1 cup fresh raspberries
6-8 fresh peaches, peeled & sliced
2 cups flour
2 cups guar
2 tsp baking powder
2 eggs
2 TBL butter, melted

Preheat oven to 350Â°. Place the raspberries in a buttered 13x9" baking dish. Top w/the peaches. Combined the flour, sugar & baking powder. Add the eggs & blend (the mixture will be dry.) Drop the topping by rough tablespoonfuls over the fruit. Drizzle melted butter over the top. Bake uncovered 1 hour. Cool to room temperature before serving. Top w/heavy cream, ice cream or whipped cream.~~ Gourmet L.A.

COLD BERRY SOUP (serves 4-5)
2 cups fresh strawberries or raspberries
1/2 cup sugar, approximately
1/2 cup sour cream
2 cups ice water
1/2 cup dry red wine

Rub the berries through a fine sieve. Add sugar to taste & the sour cream. Mix. Add the water & wine & correct the sweetening. Chill.~~Craig Claiborne

RASPBERRY & SPINACH SALAD (serves 6-8)
8 cups spinach, stemmed, torn into bite-sized pieces
1 cup fresh raspberries
3/4 cup chopped macadamia nuts
3 kiwifruit, sliced
Raspberry Dressing

Combine the spinach, 1/2 of the raspberries, 1/2 of the nuts & 1/2 of the kiwi in a salad bowl & toss gently.
Sprinkle w/the remaining raspberries, remaining nuts & kiwi. Serve immediately w/the raspberry dressing.~~

RASPBERRY DRESSING
2 TBL raspberry vinegar
2 TBL seedless raspberry jam
1/3 cup vegetable oil

combine the vinegar & jam in a blender. Add the oil gradually, processing constantly until blended. Chill, covered until serving time.~~TX Ties
loralee
14 years ago
last modified: 9 years ago
These all look wonderful, I have lots of raspberries also and get tired of the same ole thing.

Thank you for sharing some new and different recipes.
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Anyone have a salsa recipe to share, please?
Q
Comments (9)
Wow, thanks for all the recipes, everyone. I will try every one of them, hopefully. I love having different varieties of salsa to eat all winter. My tomato yield this year has been really low, and I've only been able to make eight pints so far. I usually make 75-150 pints, sometimes even more. But I'm afraid this year I'm just not going to get enough tomatoes. By the time my plants got any size on them this summer, the temps were so high, they quit producing. Now I'm just trying to water them enough to keep them alive for fall tomatoes. CcecilM, Your recipe sounds so yummy. I used to make one very similar to this and loved it, but lost my recipe years ago and could never find it. This sounds like one they used to serve at a Mexican restaurant I loved as a kid called Pick's Hot Tamales. I also like a little sugar in my salsa. I can't wait to try it! Thank you! Jessaka, Thanks for TWO recipes. Mimi's recipe sounds like one I will love. I LOVE Habaneros, my favorite peppers. I can't use them in DH's salsa as he can't take the heat. If I hot water bath this recipe instead of pressure can it, do you think tripling the vinegar will be enough to keep it safe? I don't have a pressure cooker. Ilene, I had seen Annie's recipe for the Pace type salsa on the Harvest forum. I asked DH if he wanted me to make that one, since he likes Pace picante sauce. I'm going to make this recipe for him. I don't care for Pace salsa, but it's DH's favorite store bought brand. That's the one I referred to above as "made in New York City", LOL, even though it's not. I also know what you mean about how militant they are talking about canning procedures on the Harvest forum. But you know, that's good because they won't be poisoning anyone with improper canning procedures. I always worry about that, even though I'm extremely careful with everything I can. I don't boil my jars (do the flats and lids though), but run the jars through the dishwasher and leave them on the heat cycle until I'm ready to use them. Then process for 15 minutes in the HWB canner. Susan, I will have to try the Sam's black bean and corn salsa. I LOVE cilantro too. I put up a bushel of corn on the cob in the freezer this year, and have been thinking about making some corn/black bean salsa (fresh, not canned) out of some of it. I saw a recipe for a Southwest salsa that sounded great while I was searching the Internet looking for salsa recipes. Have you ever eaten at Joe T. Garcia's restaurant in Ft. Worth, down by the stockyards? Yummmy, it's my favorite Mexican restaurant in the whole world. They only serve two entrees, enchiladas or fajitas, and are world renowned for their food. It's the greatest (and I even like their salsa they sell in stores)! Well, since I don't have a recipe to add to this thread, I will add my best time saving tip. When I make salsa - in past years when I've had plenty of tomatoes - I cook my salsa in my electricity turkey roaster. This works so well, and it yields about 30 pints in one batch. It also leaves the stove top for the canner, and extra pots of boiling water. I love using the roaster for making salsa! Dawna
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Comments (3)
This is one I've made to good reviews: KEY LIME PIE filling: 4 eggs, separated 14 oz can sweetened condensed milk (like Eagle brand) Green food coloring, if desired 1/2 cup lime juice 2 tsp grated lime zest 9" graham cracker pie shell Meringue: 3 egg whites 1/2 tsp cream of tartar 1/2 cup sugar Beat yolks. Stir in milk, lime juice, zest & a few drops of food coloring. Beat 1 egg white until stiff. Fold into milk mixture. Turn into pie shell. Beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stuff. Spread meringue on top of pie sealing edges to crust. Bake in a preheated 350Â° oven for 15 minutes or until brown. Cool & then chill in refrigerator.~~From Sea Island Seasons
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LOOKING for: Sooooooo good, don't have a recipe!!
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Comments (16)
You will laugh at this one. I was a home economics teacher for several years and enjoy improvising and creating new and exciting recipes for my husband and family and friends too. I make my own salad dressings, how dare one buy in a jar. The BEST cole slaw in the world is as follows: Take one package of McCormick Produce Partners Super Slaw Mix, comes in one of those metallic flat packages, 1.1 oz, 31gr net weight. This is the best basic starter I have ever used. It is not worth making up a recipe from scratch. BUT this is how I change it to be "my own". I use sour cream instead of mayo, I use lemon juice (fresh preferably, but the bottled will be okay) and I use Rice Vinegar instead of white vinegar. I also go light on the sugar. Then I use combinations, red cabbage, napa, slivered almonds, yellow raisons (soften them in hot water for a few minutes, makes all the difference in the world), sometimes I add pineapple tidbits, bits of diced cuke, cranberries work instead of the raisons, carrot shredded, and GREEN onion tops, not the bottom. MY DH and I do not salt our food, instead we use Lovage to seasoning and lots of ground pepper. Make it no less than one hour ahead, preferably the day before. I take this cole slaw to potlucks and people scrap the bottom of the bowl. Make it your own by changing it every time you make it. That is what is so much fun. My Father was a cole slaw freek. He judged a restaurant by their cole slaw, if he liked it he went back. Have fun with this one.... Suzy
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LOOKING for: Good meatloaf recipe
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Comments (17)
My favorite is by Paul Prudhomme. It sounds really spicy, but isn't. I think the combination of the beef and pork is what keeps it moist. CAJUN MEAT LOAF SEASONING MIX: 2 bay leaves 1 tsp. Salt 1 tsp. Ground cayenne pepper 1 tsp. Ground Black pepper 1/2 tsp. Ground White pepper 1/2 tsp. Ground cumin 1/2 tsp. Ground nutmeg MAIN INGREDIENTS: 4 Tblsp. Unsalted butter 3/4 cup finely chopped onions 1/2 cup chopped green bell pepper 1/4 cup finely chopped green onions 2 tsp. Minced garlic 1 Tblsp. Tabasco sauce 1 Tblsp. Worcestershire sauce 1/2 cup evaporated milk 1/2 cup ketchup 1-1/2 lbs. Ground sirloin 1/2 lb. Ground pork 2 eggs, lightly beaten 1 cup very fine bread crumbs Combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a 1-qt. Saucepan over medium heat. Add onions, celery, bell pepper, green onions, garlic, Tabasco, Worcestershire, and seasoning mix. SautÃ© until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place ground beef and pork in an ungreased 13x9-inch pan. Add eggs, cooked vegetable mixture, and bread crumbs. REMOVE BAY LEAVES. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf. Bake, uncovered, at 350Â° F. for 25 minutes, then raise heat to 400Â° F. and continue baking until done, about 35 minutes longer. Serve immediately. **This is best using both beef and pork, but can be made with beef only.** From Paul PrudhommeÂs A Louisiana Kitchen.
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sally_grower
14 years ago
last modified: 9 years ago
I haven't tried this, but it looks interesting! I can't remember who posted this, but I'm pretty sure I got it here.

Raspberry & Mango Salsa
3-4 mangos, diced
1 red onion, diced
1-2 peaches, diced
1-2 nectarines, diced
1-2 oranges, diced
juice of 1 lime
zest of 1/2 lime
1-2 Granny Smith apples, diced (peeled or not)
1-3 jalapenos, or to taste, diced w/membranes removed (use gloves!!)
1/2 red, yellow and/or orange bell pepper, diced
1 small container fresh raspberries OR 1 cup frozen thawed
1 tsp. sugar
Mix together, chill well and serve with tortilla chips.

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