Presents for the kitchen?
4 years ago
Featured Answer
Sort by:Oldest
Comments (22)
- 4 years ago
Related Discussions
Presents From My Kitchen
Comments (20)Nancy, I'm back at my home machine now. Here are three variations on the cran-jalapeno jelly recipe! This is the original recipe from Ellie Topp's _Small Batch Preserving_: Cranberry Hot Pepper Jelly 1 large sweet red pepper 2 jalapeno peppers, seeded, or other hot pepper 1/4 cup water 3/4 cup cider vinegar 3/4 cup cranberry juice concentrate, thawed 3 cups granulated sugar 1 punch liquid pectin Finely chop sweet and jalapeno pepper in a food processor. Place in a small saucepan with water and vinegar. Bring mixture to a boil, cover and reduce hear and boil gently for 10 minutes. Strain mixture through a course sieve, pressing with back of spoon to extract as much liquid as possible; discard solids. Pour liquid through jelly bag. Place strained liquid, cranberry concentrate and sugar in a medium stainless steel or enamel saucepan (I use non-stick). Bring to boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Ladle into hot jars and process for 10 minutes in a BWB. makes 3 cups. When jelly foams you need to skim the foam. 1/2 teaspoon of butter will help keep the foaming down. Variation: Replace 1/4 cup cider vinegar with balsamic vinegar. ***THIS VERSION IS FROM MELLY OF THE SOUTH, WHO ADAPTED IT TO MAKE IT WITH PURE CRANBERRY JUICE AND WHOLE BERRIES; I USED THIS IN MY GIFTS LAST YEAR*** Zabby, I did buy the cranberry juice at a health food store last year. This year I actually found it at our commissary made by ocean spray. This is how I made it last year. Cranberry Pepper Jelly 1 1/2 cups cider vinegar 1 1/2 cups 100% unsweetened cranberry juice 1 1/2 cups total a combination of finely diced jalapeno peppers, bell peppers, and red onions 1 1/2 cups fresh cranberries, coarsely chopped 1 pkg powdered pectin 5 cups sugar This year I think I will reduce the vinegar somewhat and increase the cranberry juice. I haven't decided whether I will use cider or some other sort of vinegar. I have some raspberry red wine vinegar that I used in my cherry pepper relish, so I might use that. If you try it, let me know how it turns out. ---Melly ***THIS IS A FURTHER VARIATION FROM OTTAWAPEPPER (Bill)---BEWARE, HE HAS AN ASBESTOS TONGUE! *** Habanero Cranberry Jelly (I call it Turkeys Revenge). I created (ok, not wholly created LOL) this variation of MellyÂs Cran-Jalapeno Jelly. Using MellyÂs as a starting point and tweaking it with the kind assistance and encouragement of Zabby, the end result is a fiery hot cranberry jelly for cold fall and winter nights. Heck, itÂs great in the summer too! Ingredients: 3/4 cup cider vinegar 3/4 cup white vinegar 2 cups 100% unsweetened cranberry juice 1/2 cup finely diced habanero pepper 1/2 cup finely diced red onion 1 3/4 cups fresh cranberries, coarsely chopped 1 pkg liquid pectin 5 cups sugar Procedure: 1. Finely dice peppers and onion and coarsely chop cranberries 2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice 3. Bring to a boil and reduce heat to low 4. Simmer 15 Â 20 minutes to allow flavors to blend and to soften up cranberries 5. Add sugar and return to a hard boil for 1 minute 6. Remove from heat and stir liquid pectin in well 7. Add jelly to hot sterilized jars 8. Wipe rim of jars with a clean damp towel 9. Position lids as per usual instructions 10. Process in a hot water bath for 10 minutes 11. Remove jars and allow them to cool 12. During the cooling, periodically "gently" invert jars to distribute solids. Yield 7 or 8 - 250ml (1 cup) jars Enjoy, Z...See MoreAmerican Range 36" - Michigan dealers/distrib online ordering?
Comments (4)Thanks - i am going to look into that Ebay seller for sure. i called Kitchenall - they are a kitchen supplier who *say* that they get good prices on their American Range residential ranges because they have a well-developed commercial supply business. I can get the ARROB636N for about $4700 total, no shipping or lift gate charges and including the upcharges - color, the 4 inch backguard and the leg covers - these are all upcharges for the unit. So far, this is the best price I have found without making a bunch of phone calls to competitors. I did call American range to get a distributor - the closest in Ohio (I'm in Michigan). They referred me to 4 dealers in Michigan who are all at least 2 hours away and who, sadly, do not ship out of the local area. So, I think I will have to rely on the online company to get this unit. I did call American Range and spoke with technical support becasue I was concerned there may not be any local servicers. Happily, the technician was able to give me three different local servicers within about 1/2 hour from my home - so I feel much better knowing there is someone to install and to repair if necessary. The technician at American Range was very helpful and answered all of my questions at this point. I also asked him as the "problem" guy what were the recurring problems with this range and he said there really weren't too many, but did say something about ignitors that were fixed last year. he said the unit is built like a tank and is simple without a lot of gizmos and electronics. One other note, if you are interested in a color like I am, you can call the sales department at American Range and they will send you a color chip. The dealers I spoke with did not have these and really did not have an idea how to go about getting one. All in all, feeling pretty good about the information I have been able to track down so far given the relative paucity of info out there at this point....See MoreSayde, sayde, show us your kitchen, please
Comments (33)Mea culpa. I started this thread with a photo of Sayde's kitchen before her backsplash was in, and I still think it was especially Vermeeresque in that state. Unfortunately, in doing some housekeeping on my picasa account, I managed to remove that photo from a public album, which is why that giant exclamation mark appears above. Here is the original picture. As you can tell, The Girl with the Pearl Earring has just existed left. Sorry for the confusion. hbk...See MoreCritique my kitchen layout, please!
Comments (99)There is no room for stools, unfortunately, with the 42'' aisle. If I put stools in, you wouldn't be able to use that aisle. Once the thing is in, if it looks like they CAN be fitted in, we can reconsider. The thing is, though, that to put it two stools would require 48 inches of counterspace, correct? So with the overall length of 108 inches and 24 of them already committed to end 12'' cabinets, it's 108 (total) -48 (2 stools) -24 (end cabs) =36. This means the storage on the back of the island will be cut to basically 2 18'' drawer stacks, instead of big drawers now. Big loss. I think trash will go under the sink - would be 18'' wide. I thought I would put my cutting boards into the 12'' ft cabinet. They are all so big. You can visit with the cook!! There's an 8-ft wide booth open for your visiting pleasure!!! :) You guys are all so wonderful. This post was edited by nadya1972 on Wed, Jul 2, 14 at 15:34...See More- 4 years ago
- 4 years agolast modified: 4 years ago
- 4 years ago
- 4 years agolast modified: 4 years ago
- 4 years ago
- 4 years agolast modified: 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
Related Stories

KITCHEN OF THE WEEKKitchen of the Week: Marrying Past and Present in Los Angeles
Something old, something new and all the rest make for a happy kitchen union in a tony L.A. neighborhood
Full Story
KITCHEN DESIGNKitchen of the Week: An Austin Galley Kitchen Opens Up
Pear-green cabinetry, unusual-size subway tile and a more open layout bring a 1950s Texas kitchen into the present
Full Story
KITCHEN DESIGNKitchen of the Week: A Dark Kitchen Brightens Up
A cooking space honors the past while embracing the present
Full Story
KITCHEN OF THE WEEKKitchen of the Week: A Modern Kitchen With Japanese Style
A chopped-up space becomes a social cook’s dream kitchen
Full Story
KITCHEN DESIGNKitchen of the Week: Grandma's Kitchen Gets a Modern Twist
Colorful, modern styling replaces old linoleum and an inefficient layout in this architect's inherited house in Washington, D.C.
Full Story
MOST POPULARKitchen of the Week: Broken China Makes a Splash in This Kitchen
When life handed this homeowner a smashed plate, her designer delivered a one-of-a-kind wall covering to fit the cheerful new room
Full Story
KITCHEN DESIGNKitchen of the Week: A Fresh Look for a Georgian Country Kitchen
Whitewash and understatement help turn the kitchen in this period home from a tricky-shaped room into a stylishly unified space
Full Story
KITCHEN DESIGNKitchen of the Week: Past Lives Peek Through a New Kentucky Kitchen
Converted during Prohibition, this Louisville home has a history — and its share of secrets. See how the renovated kitchen makes use of them
Full Story
KITCHEN LAYOUTSKeep Your Kitchen’s ‘Backside’ in Good Shape
Within open floor plans, the view to the kitchen can be tricky. Make it work hard for you
Full Story
KITCHEN OF THE WEEKKitchen of the Week: A Punch of Pink for a White Kitchen
A homeowner shows her love of pink in bold walls that impart a cheerful vibe
Full Story





plllogOriginal Author