LOOKING for: easy tofu recipes
ElsMaMa
21 years ago
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plantladyco
21 years agoRelated Discussions
LOOKING for: Easy orange marmalade recipe
Comments (8)I've really gotten into marmalade once I tasted the Murcotts from my brother's trees and thought it was a good time to learn to make marmalade. So last year I tried several recipes and did some research on what the prevailing wisdom was for marmalade. I had some successes and some failures; I took a canning class two months ago and the instructor quickly determined the reason for the failures. Here are some websites, recipes, and some notes from my experience. Recipe with pectin: http://www.pickyourown.org/marmalade.php http://canningusa.com/IfICanYouCan/TechniqueMakingMarmalade.htm Anna's Orange Marmalade Recipe source: Ina Garten This is SO easy, but it's time consuming. I love it because it candies the rind and it's not bitter at all. Also, you can change up this recipe with different kinds of citrus. 4 large oranges 2 lemons 8 cups water 8 cups sugar Wash citrus and cut in half from "pole to pole". Cut citrus in very thin slices, being sure to remove the seeds. Place citrus slices and any juice in a heavy-bottomed sauce pot. Add 8 cups of water and bring citrus & water to a boil. Remove from heat and add sugar; stir till dissolved. Place lid on sauce pot and leave citrus mixture to sit over night. The next day, bring citrus mixture back to a boil; reduce temperature and simmer uncovered for 2 hours, stirring regularly. After 2 hours, bring back up to a steady boil, stirring continually, for *30 minutes or until reaching gel stage. Ladle mixture into prepared jars and process in a BWB for 10 minutes. * Sometimes it doesn't take the exact 30 minutes at the end to come to gel stage. I guess it just depends on the water content of the fruit, moisture in the air, etc. I've had mine gel at 20 minutes or less, so just use good judgment. Orange Marmalade 2 cups thinly sliced orange rind 1 quart chopped orange pulp 1 cup thinly sliced lemons about 1 1/2 lemons 1 1/2 quarts water or orange juice Collect seeds as they contain pectin and cook with pulp 5 cups sugar 1. Add water to fruit (oranges, lemons, rinds) and simmer 5 minutes. 2. Cover and let stand 12-18 hours in a cool place. 3. Cook rapidly until peel is tender, about 1 hour. 4. Measure fruit and liquid. 5. Alternate sugar with each cup of fruit mixture. 6. Bring slowly to a boil, stirring until sugar dissolves. 7. Cook rapidly, about 25 minutes. 8. When mixture begins to thicken, stir occasionally to prevent sticking. 9. Pour hot into hot jars, leaving 1/4 inch head space. 10. Adjust caps. 11. Process 10 minutes in boiling water bath. 12. Yield: about 7 half pints. Also notice that you have to leave the fruit sit 12-18 hours so be sure to time this so it'll be ready to start cooking when you are. I started mine on Saturday night and made marmalade on Sunday afternoon after I came home from the farm. Instructions: Water Sugar Makes about 18 jelly glasses. Scrub cut in halves remove seeds and slice into very small pieces. Measure the fruit and juice and add 3 times the amount of water. Soak for 12 hours. Simmer for about 20 minutes. Let stand again for 12 hours. For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients in small quantities about 4-6 cups at a time until they form a jelly. Check by the sheet test with a spoon or use a thermometer 8 degrees F above the boiling point of water for your altitude. Pour into prepared jars seal and process....See MoreLOOKING for: Looking For fast, easy recipes
Comments (3)No....I didn't mean to freeze those things...but I mean they are so quick you can cook them in a lot less time than it takes to defrost....however you can freeze scrambled eggs...but why bother? When I am having company I make sure I have chicken, either boneless skinless breasts or pieces, pork chops, steaks, some shrimp in the freezer and vegetables for stir fry, a stack of home made muffins, rolls and bread already baked and frozen and I'm good to go. I can't think of anything more dreary than a week of pre-prepared food from the freezer. Linda C...See MoreLOOKING for: Recipe for homemade tofu crumbles
Comments (3)Okay, because I didn't get a response, I invented my own. Please feel free to critique or suggest changes. I'm really winging it here. Tofu Crumbles 1 lb. hard Chinese-style tofu or extra-firm Japanese-style tofu 1/4 cup olive oil 1/2 tsp. salt to taste(may not need is soy sauce used) 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. dry basil 1 tsp. dry oregano 1 Tablespoon soy sauce or liquid aminos Dice the tofu. Then put in a bowl and squeeze the mixture with your bare hands until it is very crumbly. Sprinkle olive oil over tofu mixture and mix well with spoon (or again with bare hands). Then add remaining seasonings together in a separate bowl. Sprinkle seasonings over tofu mixture and mix well, squeezing with your hand those cubes that have not yet been crumbled or that are too large or that need squeezing. Sprinkle soy sauce over mixture and mix again. Use small 13x9 or flat cookie sheet. Parchment paper works well but can spray pan with Pam instead. Spread crumbly mixture as consistently as possible in the pan in a flat layer. Bake for 15 minutes at 350 degrees. After 15 minutes, remove pan and mix the mixture with a big spoon and return it to the oven and cook for another 15 minutes. Do this one more time. (Total of 45 minutes, could have done it again...) Now freeze the crumbly mixture for about 4 hours. Then remove from freezer (if you remember) and mix with your finger tips trying to break up any tofu chunks that are stuck together. Put back in freezer hopefully at this point, the crumbles will keep separated. Should result in about 1.5 cups of tofu crumbles....See MoreLooking for: Easy Everyday Cooking Recipe
Comments (1)Check the Cooking forum, which is much more active than this one....See Morecatseyeediting
16 years agoElly_NJ
15 years agodr_house_pa
15 years agosowngrow (8a)
11 years agoelizabeth lurie
8 years agoJim Gagnepain
8 years agolast modified: 8 years agorgreen48
8 years agodandyrandylou
8 years agodandyrandylou
8 years agoErin
7 years ago
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