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Full Online Book HomeLearning KitchenLow_carb - Sauce - Best Tomato Catsup
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Low_carb - Sauce -  Best Tomato Catsup Post by :jjacobsen Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2185

Click below to download : Low_carb - Sauce - Best Tomato Catsup (Format : PDF)

Low_carb - Sauce - Best Tomato Catsup

3/4 tsp whole cloves
3/4 tsp. broken stick cinnamon
1/2 tsp. celery seen
1/2 cup vinegar

4 pounds ripe tomatoes (about 24 plum tomatoes)
1/2 tbsp onion -- chopped
1/4 tsp red pepper
1/4 cup sugar substitute
2 tsp salt

Measure spices and add to vinegar in a small saucepan. Cover, heat to a boil. Remove from heat and permit to steep while tomato mixture is prepared.

Wash tomatoes, place in large pan. Add red pepper. Heat to a boil, cook 15 minutes, stirring occasionally. Add AS. Cook 45-60 minutes until mixture is half volume.

Strain spiced vinegar mixture into tomato mixture; discard spices. Add salt. Simmer 30 minutes, stirring often, or until the consistency you desire is attained. Whiz in blender a few seconds. Fill hot, sterilized jars; seal at once. Makes 1-1.5 pints.

Adapted from old BH&G Cookbook
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Low_carb - Seafood -  Goi Tom (grilled Shrimp Salad) Low_carb - Seafood - Goi Tom (grilled Shrimp Salad)

Low_carb - Seafood -  Goi Tom (grilled Shrimp Salad)
8 jumbo shrimp (to 10) 1 tsp shallots -- minced 2 cloves garlic -- minced or pressed 2 Tbsp vegetable oil 1/2 cup cucumber -- seeded & sliced 1/2 carrot -- thinly sliced 1 cup daikon radish 1/4 cup red onion -- thinly sliced 3 Tbsp fresh basil -- chopped 1 Tbsp fresh mint -- chopped 1 Tbsp fried shallot (from Asian grocery store) 2 Tbsp unsalted roasted peanuts Dressing: 1 tsp salt 2 tsp fish sauce 1 Tbsp sugar 2 tsp garlic -- minced or pressed 2 Tbsp olive oil 2 tsp. serrano chili peppers -- finely chopped Mix dressing

Low_carb - Salad -  Unpotato Salad Low_carb - Salad - Unpotato Salad

Low_carb - Salad -  Unpotato Salad
1 good, big cauliflower, cut into small chunks 2 cups diced celery 1 cup diced red onion 2 cups mayonnaise 1/4 cup cider vinegar 2 teaspoons salt or Vege-Sal 2 teaspoons Splenda 1/2 teaspoon pepper 4 hard boiled eggs, choppedFirst you'll need to cook your cauliflower. To cook in the microwave, put the cauliflower in a bigt microwaveable casserole, add just a tablespoon or so of water, and cover it. Cook it on "high" for seven minutes, and let it sit, covered, for another three to five minutes or so. Drain the cooked cauliflower, and combine with the celery