Paprika Recipe Organizer Site: Help!
LynnNM
last year
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plllog
last yearlast modified: last yearlindac92
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Help! Tomato recipes please! 8 gallons of puree...
Comments (27)Hilde was a busy bee with my canner... Sunday she brought it back with V8 juice, ketchup, chili con carne, pizza sauce, etc! It even came back cleaner than when she took it! I still have a gallon of puree frozen at a friend's house, plus everything in the basement freezer still. Plus plants are still producing. Maybe next up will be the tomato garlic soup. I asked the puree volume question (also see this thread: Is this pizza sauce recipe for canning safe? to 2 different places, one was that edu canning site (Elizabeth Andress/National Center for HFP) and the other was Ball/Jarden. Since the one has a Confidentially Disclaimer, I'll post Ball's reply below; basically, I asked this: > question -> I processed in an electric tomato strainer (Spremy) an unknown amount of homegrown heirloom tomatoes. The Spremy removes the skin & seeds and delivers a puree-like juice.... I have 8 gallons of this, fresh and uncooked in any way, some refrigerated and some frozen. How would I adapt volume (gallons, quarts, etc) to your recipes which are often based on pounds or cups of tomatoes? I would like to make pizza sauce, spaghetti sauce, V8 type juice, etc, but don't know how much of this puree/juice to use when your recipes call for pounds or bushels or cups of tomatoes. Ball's reply, to me, sounds like you prep/measure the puree based on the final yield. Here's their reply: Thank you for your message. For pizza and spaghetti sauce: puree tomatoes, cook pulp (puree) until it is reduced by one-half. Measure 7 quarts (or volume equal to recipe yield) and add other ingredients as instructed in recipe, process according to recipe. For juice: puree tomatoes, measure 7 quarts (or volume equal to recipe yield) and add other ingredients as instructed in recipe, process according to recipe. We hope this is helpful and appreciate you contacting us. Sincerely, Consumer Affairs Jarden Home Brands...See MoreCan you reccommed a Sweet Smoked Paprika!!
Comments (26)I have, Christine, back when we switched from one to the other and again comparing what my MIL bought from Penzy's to what I bought from TSH. The dried herbs are about equal, but I prefer TSH's cinnamons, coriander, cardamom and blends, especially if the blend contains salt. I can always add more salt myself. I think the only thing I wasn't satisfied with was the Japanese Seven Spice. It's ok, I just haven't figured out what best to do with it yet. As I posted on another thread, I am hooked on the smoked paprika on popcorn. I also use it on potatoe wedges, eggs, in potatoe salad and on pork....See MoreFavorite Chicken Recipes Redux
Comments (40)Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know....See MoreRECIPE: Need Your Help...Please
Comments (43)My Aunt Lil was famous for her elegant cooking. She died of cancer when I was a little girl. Here, in her memory, is one of our favorites of her recipes, very 1950s but still delicious. My mom gave me the recipe card in Aunt Lil's handwriting. She had written "EXCELLENT" at the top, and we agree. Good luck with your cookbook! Susan in Columbus (Ohio) Aunt LilÂs Chicken Cantonese 1 fryer-broiler chicken  disjointed, slightly salted 1/3 cup cornstarch 1 ½ teaspoon salt 2 teaspoons paprika ¼ cup cooking oil 1 #2 can [20 oz.] pineapple chunks (drained - reserve sirup) 1 cup sliced diagonally celery 1 medium-size green pepper (cleaned & white membrane removed) cut into thin strips 2 Tablespoons brown sugar 2 ½ Tablespoons soy sauce 3 cups hot cooked rice 1. Coat chicken pieces with a mixture of the cornstarch, salt & paprika. Reserve 1 Tablespoon of the cornstarch mixture. 2. Heat the cooking oil in a large skillet over medium heat. Place chicken, skin side down, in skillet. Turn pieces as necessary. When lightly browned remove & place in roaster. Bake, uncovered, at 325° until almost fork Âtender. [40-45 min.] 3. Add pineapple, celery, and green pepper, slipping them under the chicken. Cover and put back in oven for 15 minutes. 4. Mix together the reserved 1 Tablespoon of cornstarch mixture, ¼ cup reserved pineapple sirup, the brown sugar, and soy sauce. Pour over chicken & cover; continue baking another 20 minutes. 5. *Lightly toss the hot cooked rice with 1/3 cup dark seedless raisins & ½ cup coarsely chopped walnuts. Serve with rice on bottom of platter, then chicken. *Raisins and nuts optional...See Moreplllog
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last yearLars
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