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Units of Measure


Baba Ganouj
Caponata
Candied Ginger

Corn Salsa
Cranberry Chutney
Ginger Cranberry Sauce

Humus (Houmous)
Mango Salsa
Pear Chutney

Roasted Garlic
Tomatillo Salsa Verde
Tomato Salsa

Pear Chutney

1 lemon
1 clove garlic, finely chopped
5 to 6 cups pears, about 3 pounds. Use firm cooking pears. Peel and chop into ½ inch pieces
½ to 1 cup yellow raisins (optional) — If not used, increase amount of fruit by 1 cup
2 cups brown sugar, packed
¾ cup fresh ginger, peeled and chopped into about ¼ inch pieces
1 teaspoon salt
¼ teaspoon cayenne
2 cups cider vinegar

Variation: 2½ cups sugar and 1½ cups vinegar

Works also with apples, peaches, nectarines, cranberries. In any case, use firm fruit.

Dice the lemon (including skin) into ¼ inch pieces, removing seeds.

Mix everything together and simmer for two hours, uncovered. For best storage, use canning procedures; chutney can then be stored at room temperature for years. Otherwise, pour hot into small jars, put a small plastic bag over the top under the lid, keep refrigerated. Makes 1 to 1½ quarts.

Canning procedure (see directions with the jars for more details): Clean jars and then immerse jars, lids and utensils in boiling water for at least 20 minutes. Do not touch the inside of the jars or lids, use sterilized tongs to handle. Spoon chutney into jars. Fill to within½ inch of top. Wipe threads with a clean cloth. Put tops on hand tight. Immerse jars into boiling water, to 1 to 2 inches from the top, boil gently for½ hour. Remove, let cool, remove the screw band and test the seal.

Ginger Cranberry Sauce

1 pound fresh cranberries
Zest of 1 orange
2 cups sugar
½ teaspoon salt
2 tablespoons chopped fresh ginger
1 cup of orange juice

Mix ingredients, bring to a boil and simmer for about 10 minutes until the cranberries pop open. Do not overcook. Refrigerate, will keep 2 months. Freezes well.

    

Humus (Houmous)

1 16 oz can chick peas, drained and mashed
2 medium cloves garlic, minced
½ teaspoon salt
juice from 2 medium lemons
1 tablespoon tahini (optional)
2 tablespoons olive oil
1 teaspoon cumin

Humus is a chickpea pâté of middle-Eastern origins. Serves 4.

Mash chickpeas into a thick paste, using a food mill or grinder, or a masher. Combine everything and chill. Serve with chopped onions and pita bread.

Cranberry Chutney

1 pound fresh cranberries
1 orange, chopped, including peel
½ lemon, chopped, including peel
½ cup raisins
2 cups brown sugar
1 tart apple, peeled and finely chopped
¾ cup cider vinegar
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
2 teaspoons chili powder

Cook the orange and lemon pieces in ½ cup of water for about ½ hour. Add ½ cup of the brown sugar and cook for an additional 5 minutes. Add the remainder of the ingredients, bring to a boil, and simmer, uncovered for 20 minutes more. For best storage, use canning procedures; chutney can then be stored at room temperature for years. Otherwise, pour hot into small jars, put a small plastic bag over the top under the lid, keep refrigerated. Makes 1 to 1½ quarts.