1/2C sour cream
2tbs vinegar ( I use Heinz salad vinegar or white vinegar but you can use any kind you prefer)
1/2tsp salt
2tbs sugar
paprika (I use it according to taste)
Beat all ingredients together till mixture is stiff(also when sugar is dissolved). Serve with shredded cabbage or as dressing for salads.
This is one of my absolute favourites!
~This recipe is taken from Beverly Lewis's Amish Heritage Cook Book~
Enjoy!
~Karla
Showing posts with label Condiments. Show all posts
Showing posts with label Condiments. Show all posts
Tuesday, November 13, 2012
Wednesday, November 30, 2011
Tomatillo Salsa Verde
Note: I did not use any oregano, or cilantro(I forgot to buy). I will include the link so you can read the comments/reviews to get an idea if you want to tweak the recipe or not. I blended mine first then cooked it. I use a little bit of vinegar and lime juice instead of water but next time I will just use a little bit of lime juice only since it has enough liquid if you blend it first. It is soooo yummy!
Tomatillo Salsa Verde
Tomatillo Salsa Verde
Ingredients:
- 1 pound tomatillos, husked ( I used the ones from our garden and I didn't weigh to see if it was a pound)
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 serrano chile peppers, minced (I used 4 Thai peppers instead.)
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
Directions
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Ingredients:
- 1 pound tomatillos, husked ( I used the ones from our garden and I didn't weigh to see if it was a pound)
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 serrano chile peppers, minced (I used 4 Thai peppers instead.)
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
Directions
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Directions
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Monday, October 19, 2009
Mayonnaise
Mayonnaise:
Makes 1 ¼ Cups
2 egg yolks
½ tsp. dry mustard
1 tsp. salt dash cayenne (Note: I put a tsp of cayenne and it was too much,so season as to how much you want in it.)
1 Cup salad OR olive oil
2 Tbls lemon juice OR vinegar
1. with electric mixer on med. Speed beat:
Egg, mustard, salt, and cayenne until think
2. add ¼ cup oil one drop at a time
3. gradually add 1Tbl lemon juice, ½ cup oil
Beating constantly
4. slowly add the rest of lemon juice and oil
5. cover and keep in the fridge.
Makes 1 ¼ Cups
2 egg yolks
½ tsp. dry mustard
1 tsp. salt dash cayenne (Note: I put a tsp of cayenne and it was too much,so season as to how much you want in it.)
1 Cup salad OR olive oil
2 Tbls lemon juice OR vinegar
1. with electric mixer on med. Speed beat:
Egg, mustard, salt, and cayenne until think
2. add ¼ cup oil one drop at a time
3. gradually add 1Tbl lemon juice, ½ cup oil
Beating constantly
4. slowly add the rest of lemon juice and oil
5. cover and keep in the fridge.
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