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Zucchini Pickles
----- Original Message -----
From: Sam
To: phaedrus
Sent: Tuesday, October 22, 2002 12:18 PM
Subject: zucchinni pickle recipe
Would like recipe to make zucchini pickles
Sam
Hello Sam,
Below are several recipes.
Phaed
Zucchini Pickles
Ingredients :
2 qts. thinly sliced unpeeled zucchini
2 med. onions, thinly sliced
1/4 c. salt
2 c. vinegar
2 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard
Preparation :
Combine zucchini and onions. Sprinkle with salt. Cover with cold
water. Let stand 2 hours. Drain and rinse with fresh water and
drain again. Combine remaining ingredients in pan and bring to a
boil. Cook 2 minutes the zucchini and onions. Remove from heat.
Let stand 2 hours. Bring to a boil and cook 5 minutes. Ladle hot
into hot sterilized pint jars and process in a boiling water bath
for 5 minutes to ensure seal.
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Zucchini Pickles
Ingredients :
1 qt. white vinegar
2 c. granulated sugar
1/4 c. salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. dry dry mustard
5 lbs. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices
1 qt. thinly sliced onions (4-5 med.)
Preparation :
Combine first 6 ingredients in a saucepan; bring to a boil. Pour
over zucchini and onions. Let stand 1 hour, stirring occasionally.
In saucepan, bring mixture to a boil and simmer 3 minutes. Continue
simmering while quickly packing one hot sterile jar at a time. Fill
to within 1/2 inch of the top, making certain vinegar solution
covers the vegetables. Seal each jar at once. Makes 6-7 pints.
Process 5 minutes.
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Zucchini Pickles
Ingredients :
4 qts. sm. zucchini slices (about 8 zucchini)
6 med. onions, chopped
2 green peppers, chopped
1/3 c. salt
Ice
3 c. white vinegar
5 c. sugar
1/2 tsp. celery seed
1/2 tsp. turmeric
2 tbsp. mustard seed
2 cloves garlic, minced
Preparation :
Combine vegetables and place in stainless steel or procelain pan.
Add salt and cover with ice. Let stand 3 hours, drain, rinse and
drain again. Combine remaining ingredients and pour over zucchini
mixture. Bring to rolling boil. Pack in jars and refrigerate.
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Zucchini Pickles
Ingredients :
1 qt. white vinegar
2 c. sugar
1/4 c. salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. dry mustard
5 zucchini, cut into slices
1 qt. onions, thinly sliced (4 or 5)
Preparation :
In a large kettle, add vinegar, sugar, salt, celery seed,
turmeric, and mustard. Bring to a boil. In a small bowl, place
zucchini and onion and pour boiling liquid over them. Let stand one
hour, stirring occasionally. In a saucepan bring mixture to a boil
and simmer for 3 minutes. Continue simmering while quickly packing
one jar at a time.
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Best Zucchini Pickles
Ingredients :
12-15 zucchini, about 6 inches long
2 red bell peppers
Ice water
1 tsp. turmeric
2 1/2 c. sugar
4 lg. onions
2 1/2 c. vinegar + 1/2 c. water
1 tbsp. mustard seed
1/4 tsp. whole cloves
1/4 c. salt
Preparation :
1. Slice and layer: 12-15 zucchini, 4 onions, 2 large bell
peppers. 2. Sprinkle above with 1/4 cup salt and cover with ice
water. 3. Let stand 3 hours. 4. Drain mixture (but don't rinse).
5. Combine and bring to a boil: 2 1/2 cups vinegar + 1/2 cup water,
1 tablespoon mustard seed, 1 teaspoon turmeric, 1/4 teaspoon whole
cloves, 2 1/2 cups sugar. 6. Add drained zucchini mix and bring to
a boil. 7. Pack in jars and seal. 8. Wait 3 weeks before using -
if you can.
----- Original Message -----
From: Penny
To: phaedrus
Sent: Tuesday, October 22, 2002 4:03 PM
Subject: Marzipan
> Just wondering how I can make marzipan without using egg white?
> Is it possible to use liquid glucose or something similar?
> Thanks for any help you can give.
> Penny
Hi Penny,
Gelatin is what's most often used instead of the egg whites,
but below are several marzipan recipes without egg whites.
Phaed
Marzipan
List of Ingredients
3 oz gelatin, any flavor
1 cup ground blanched almonds
1 3/4 cup cookie coconut [Bakers and its approx]
2/3 cup sweetened condensed milk
1 1/2 tsp sugar
1 tsp almond extract
Food coloring [opt]
Instructions
Thoughly mix all ingredients. Shape into small fruits or
veggies by hand or by small candy mold. [if desired use
coloring to paint] Use whole cloves and citron or angelica
for stems and blossom ends.
Chill until dry then store at room temp in covered container.
Makes 24 to 36 confections
HINTS
strawberry for strawberries
lemon for grapefruits, bananas, lemons and pears
lime for green apples, green pears or limes
Orage for oranges, carrots, pumpkins, tangerines
Cherry for cherries
--------------------------------------
Marzipan Candy
Ingredients :
1 lb. almond paste
1/3 c. light corn syrup
1 jar marshmallow topping (1 pt.)
2 tsp. vanilla
6 c. confectioners' sugar, sifted
Food coloring
Preparation :
Combine almond paste, corn syrup, marshmallow topping and
vanilla; mix thoroughly. Add sugar, 1 cup at a time and mixing well
after each addition. (Knead in the last 2 or 3 cups with hands
until marzipan is satiny.) Mold small pieces into fruit and
vegetable shapes. Insert artificial leaves where needed while the
marzipan is soft. Let stand several hours before coloring. Paint
with food coloring. Dilute when necessary, using artist brushes.
(Roll strawberries and raspberries in red sugar after painting.)
----------------------------------
Lubecker Marzipan
Ingredients :
1/2 lb. blanched almonds, finely ground
1/2 lb. powdered sugar
2 tbsp. water
1/2 tsp. almond extract
Preparation :
Mix all ingredients together on a baking board. Knead dough
until smooth. Sprinkle powdered sugar on baking board; roll out
dough. Use cookie cutters to form different shapes. Dry in very
low oven with door open or dry by air only.
----------------------------------
Marzipan
Ingredients :
1/2 lb. almond paste
1 lb. confectioners' sugar
2 tbsp. white Karo
1 c. marshmallow
Preparation :
Mix all ingredients and knead together well. Store in a plastic
bag. In a glass jar. Let this cure for 24 hours before using.
From: Andrea
To: "phaedrus"
Subject: Applebee's Portobello Chicken
Date: Tuesday, October 22, 2002 9:34 AM
Dear Phaedrus:
So far, this is what I have found for the Applebee's Portobello Chicken
--Andrea
Portobello Chicken with Creamy Rosemary Sauce
1 lb boneless skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 large portobello mushroom caps, stems removed
2 tablespoons butter or margarine
2 cloves garlic, minced
2 tablespoons onions, very finely diced
2 tablespoons fresh rosemary, minced
6 tablespoons dry sherry
1 cup heavy cream
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper
1 Trim fat and sinew from chicken breasts;
pound to 1/2" thickness.
2 Heat 2 tbsp. olive oil in large saute pan;
cook chicken breasts about 5-6 minutes per side,
or until nicely browned and cooked through;
set aside and keep warm.
3 Slice mushrooms into pieces about 3/8" thick;
have ready to saute.
4 Heat 2 tbsp. butter in saute pan; add onion and
cook 1 minute; add garlic and cook 1-2 minutes
more or until onion turns translucent and is tender.
5 Add mushrooms and cook until mushrooms become tender,
5 minutes or so, adding a little more butter if necessary;
add rosemary just as mushrooms are becoming done.
6 Stir in dry sherry and cook for 30 seconds or so, stirring
up any bits from bottom of pan; add the cream, half the
parsley, the black pepper, and cook for 30- 45 seconds
more, until warmed through.
9 To serve, place chicken on serving plate and spoon creamy
rosemary sauce over chicken.
Thanks, Andrea!
----- Original Message -----
From: lynn
To: phaedrus
Sent: Tuesday, October 22, 2002 9:57 PM
Subject: key lime chicken
I am trying to find the recipe for Apple bees Key lime Chicken.
I love it if you can find it plssssss
Thanks, lynn
Hi Lynn,
I think the below recipe is what you want. I was in Applebee's last week-end and there was a note on the menu that they had changed the name of the "Tequila Lime Chicken"
to "Key Lime Chicken". Same dish, just leave out the tequila if you want.
Phaed
Applebee's Tequila Lime Chicken
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup. tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/Monterey jack cheese blend
2 cups crumbled corn chips
Prepare marinade by combining marinade ingredients in a medium
bowl. Add the chicken to the bowl, cover and chill for no more
than 4 hours. Make the mexi-ranch dressing by combining all of
the ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed. When you are ready to
prepare the entree, preheat the oven to high broil. Also,
preheat your barbecue or indoor grill to high heat. When the
grill is hot cook the marinated chicken breasts for 3 to 5
minutes per side, or until they're done. Arrange the cooked
chicken in a baking pan. Spread a layer of mexi-ranch dressing
over each piece of chicken (you'll have plenty left over),
followed by 1/4 cup of the shredded cheese blend. Broil the
chicken for 2 to 3 minutes, or just until the cheese has melted.
Spread a bed of 1/2 cup of the tortilla strips or crumbled corn
chips on each of four plates. Slide a chicken breast onto the
chips on each plate and serve with your choice of rice, and pico
de gallo, or salsa.
Yield: 4 Servings
Making fried tortilla strips
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those
served at the restaurant by cutting a stack of eight 6-inch
corn tortillas in half. Stack the halves on top of each
other and slice the tortillas into thin strips. Fry the
tortilla strips in 2 cups of oil preheated in a large
skillet for 3-5 minutes or until crispy. Salt lightly and
cool on paper towels to drain.
* Be sure you don't marinate the chicken longer than 4
hours, or the citric acid in the lime juice may toughen
the chicken.
----- Original Message -----
From: Sherry
To: phaedrus
Sent: Tuesday, October 22, 2002 9:21 PM
Subject: popcorn balls
Please help!
I have been searching for a popcorn ball recipe that my
sister made and lost.
It was made with evaporated milk.
Thank you for any help you can give.
Sherry
Hi Sherry,
Below are the popcorn ball recipes that I found with evaporated milk.
Phaed
Popcorn Balls
Ingredients :
4 qts. popped corn
1 c. evaporated milk
1 c. white sugar
1/4 tsp. salt
1 1/2 c. candy corn
1/2 stick oleo (1/4 c.)
1 c. white corn syrup
1/3 c. thawed frozen orange juice (undiluted)
Preparation :
Mix popcorn and candy corn in large bowl. Heat oleo and milk.
Combine sugar, syrup, salt, and orange juice; cook until it reaches
235 degrees. Gradually add oleo and milk mixture and cook until it
reaches firm ball stage. Pour over popcorn and candy corn and form
into balls.
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Golden Popcorn Balls
Ingredients :
3 gal. popped corn
1 c. dark corn syrup
1 c. evaporated milk
2 1/2 c. brown sugar
1/3 c. white sugar
1/2 c. butter (or margarine)
Preparation :
Combine syrup and sugar and boil, stirring constantly. Add
butter and milk. Boil to soft ball stage, stirring over medium heat.
Add 2 teaspoons vanilla and pour over popcorn. Stir until coated
and shape into balls.
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Chocolate Popcorn Balls
Ingredients :
1 1/4 c. granulated sugar
1/2 c. Hershey's cocoa
3/4 c. light corn syrup
2 tsp. cider vinegar
1/8 tsp. salt
2 tbsp. butter
1/4 c. evaporated milk
2 qt. popped corn
Preparation :
Mix together the sugar, cocoa, corn syrup, vinegar and salt
thoroughly in a heavy saucepan. Add butter; cook slowly, stirring
constantly, until the sugar dissolves. Bring the mixture to a boil;
add evaporated milk slowly so boiling does not stop. cook mixture
over low fire, stirring occasionally, until it reaches 265 degrees.
Mix into 2 quarts freshly popped corn. Dip out large spoonfuls and
make into balls, first wetting the hands in cold water or rubbing
them lightly with butter. One must work quickly. Yield: 20
(4-inch) balls. VARIATION: Add 1/4 cupful chopped nut meats to
chocolate mixture before mixing into popped corn.
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Caramel Popcorn Balls
Ingredients :
1 c. butter
2/3 c. evaporated milk
1 1/2 c. white sugar
1 1/2 c. brown sugar
1 c. corn syrup
Vanilla
Caramel Apples:
1 can Eagle Brand milk
1 c. sugar
1/2 c. white corn syrup
Vanilla
Delicious apples
Preparation :
Combine all the ingredients except the vanilla. Cook to a firm
ball stage. Prepare in a large heavy canner. Pour in about 1 1/4 to
1 1/2 of the large Tupperware bowls full of popcorn. Stir until all
the popcorn is well coated. Pour out onto buttered cookie sheets and
spread to cool. Can make into balls or leave on the sheets and pull
off as you like. Cook to a soft ball stage. Dip the apples on
sticks. Place on waxed paper. Dip the bottoms of the apples in
peanut granules, if desired.
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Easy Popcorn Balls
Ingredients :
5 qts. popped popcorn
4 tbsp. butter
1 c. packed brown sugar
1/2 c. light corn syrup
2/3 c. sweetened condensed milk (not evaporated)
1/2 tsp. vanilla
Preparation :
Melt butter in a 2 quart pan; stir in sugar and syrup. Bring to
boiling over medium heat. Stir in condensed milk. Boil gently,
stirring constantly until mixture reaches soft ball stage, about 15
to 20 minutes. Stir in vanilla. Pour over popcorn. Mix well,
shape into balls.
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