Recipe question
ont_gal
6 years ago
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KatieC's Tomato soup recipe question
Comments (1)I really hoped someone who had more experience with this particular recipe would answer your question. I have only made the soup a couple of times. My only concern would be the effect on the density if we mis-measure this but the long processing time should take care of that I think. So based on a note I have on Katie's original instructions: *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. I'm going to recommend using 1 1/4 quarts of the sauce and let the broth make up the rest of the volume. If it appears too thin once you add the 2 cups of broth maybe add another 1/4-1/2 cup of the sauce. Does that help? Dave...See MoreGhost Pepper Soup Recipe Question
Comments (4)Nah...you'll be fine. Does ONE hab do much to that same pot of soup?? If that soup was just for me, I'd be throwing about 5-10 in that same pot. I'll grind up a whole one and throw in a BOWL of soup. But, I like hot, hot. Eating them raw and without any other foods is where one really feels the pain. Kevin...See MoreBalls Salsa Verde recipe question
Comments (12)Sorry I'm so late back to this. I've already returned the book to the library (thinking of getting a copy for myself though, it had some fun recipes) but this blog post claims to have it and it looks like it as well as I can remember. I like to add a ~teaspoon of ground cumin to this. This year I used purple tomatillos in the cute purple jars and it looks so pretty!! RECIPE FOR SALSA VERDE from Canning for a New Generation: 3 1/2 pounds, tomatillos, papery husks and stems removed, rinsed 1 medium white onion (4 ounces), peeled and cut into 1 inch chunks 5 large cloves garlic, peeled 1 firmly packed cup roughly chopped fresh cilantro 2/3 cup fresh lime juice 1 tablespoon pure kosher salt, or to taste Preheat oven to 500F. Place all the vegetables on rimmed cooking sheets or spread out in a baking dish. Broil for 20 to 35 minutes, occasionally flipping the veggies until the tomatillos are soft, oozing, and black in spots. Working in batches, puree the vegetables and their juices (all of their juices), along with the cilantro, in a blender. Be careful as this mixture is very hot. Put the puree in a large stainless steel preserving pan and stir in the lime juice and salt. Bring to a boil. At this point, you can choose to reduce, if the consistency is still too liquidy or jar as is. Ladle hot salsa into hot jars, leaving 1/2″ headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim with a damp paper towel. Place snaps and rings on jars, screwing bands down until they are finger-tip tight. Place jars in hot water bath and bring to a full rolling boil. Process both 250mL and 500mL jars for 15 minutes. When the time is up, turn off the heat, remove canner lid and wait 5 minutes before removing jars to a folded towel on the counter. Check seals, label, and store. Refrigerate any unsealed jars....See MoreRecipe question
Comments (9)Leela, happy to. Except I don't use a recipe, just throw the ingredients together and it always works. I might have had a recipe at some point, but I'm not sure I've ever measured the ingredients. It's a wonderful summer side salad. I cook for one, but like to have leftovers. This serves 2-3. 2-3 ears white corn 1/2 European cucumber 1/4-1/3 cup diced red onion 1/4-1/3 cup cilantro, roughly chopped 1-2 Tbs. lime juice 1-2 Tbs. olive oil Salt and pepper to taste Cut the corn off the cob. Bring a large pot of water to the boil, add the corn. When it comes back to the boil, test it. It should cook quickly and be tender. Drain and run cold water over it to stop the cooking. The rest is just assembly. Put lime juice and olive oil in bowl and whisk till mixed. Add corn, cuke, onion, and cilantro, S&P. Let sit 20-30 minutes (or longer) to let flavors meld. The colors are gorgeous together. Enjoy. [I think the original recipe I used had some minced jalepeño, but I leave it out.] Here it's sharing a bowl with roasted beets/capers/feta....See Moreont_gal
6 years ago
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