14-Day Sweet Pickles
A recipe for 14-Day Sweet Pickles. Follow the simple recipe instructions for 14-Day Sweet Pickles shared by other home cooking experts.
Ingredients
4 lb. Of pickling cucumbers* (2- to 5-inch)
3/4 c. Canning or pickling salt (Separated in thirds)
2 Tsp. Celery seed
2 Tbs. Mixed pickling spices
5 1/2 c. Sugar
4 c. Vinegar (5 percent)
*(If packed whole, use cucumbers of uniform size) Can be canned whole, in strips, or in slices.
Directions
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70 degrees F. On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add
spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel. On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel. On the 14th day, drain syrup into saucepan. Fill sterile pint jars (for more information see Jars and Lids") or clean quart jars leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for 14-day Sweet Pickles in a boiling-water canner.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1000 ft: 5 min. 1001 - 6000 ft: 10 min.
Above 6000 ft: 15 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1000 ft: 10 min. 1001 - 6000 ft: 15 min.
Above 6000 ft: 20 min. * USDA Agriculture Information Bulletin No. 539 Mintzias "
FRIED TOFU
A recipe for Fried Tofu. Follow the simple recipe instructions for Fried Tofu shared by other home cooking experts.
Ingredients
7 oz. Firm Chinese tofu
Oil for deep-frying
Directions
Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer with a dipping sauce or as a meat substitute. The first step of pressing the tofu may not be necessary if your tofu is firm enough; just drain it thoroughly. Most Japanese-style tofu will have to be pressed. 1. Drain tofu cakes well. Wrap in a clean kitchen towel or several thicknesses of paper towel, place in a plate set on a sheet pan, and invert another plate on top. Place a 1-pound weight (canned food, a cookbook, etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu will have exuded a lot of liquid. The recipe may be prepared ahead of time to this point and refrigerated. 2. Slice pressed tofu into squares, triangles, or other shapes about 1/8 inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8 minutes. Serves 4 to 6 as an appetizer. From the "California Culinary Academy's Southeast Asian Cooking" Jay Harlow published by the Chevron Chemical Company 1987. ISBN 0-89721-098-0. - Stephen Ceideburg.
Vegetable Cutlets
A recipe for Vegetable Cutlets. Follow the simple recipe instructions for Vegetable Cutlets shared by other home cooking experts.
Ingredients
2 c. Minced red or yellow pepper or a mixture of both
2 Tbs. Olive oil
1 1/2 c. Grated carrots (4 carrots)
1/2 lb. Raw spinach, cleaned and chopped.(2 cups tightly Packed. REMOVE STEMS)
1 lb. Potatoes (3 med.) boiled and mashed. (2 cups)
6 Tbs. Grated raw onion (1 Lrg.)
3 Eggs, lightly beaten
1 1/2 Tsp. Salt
Freshly ground black pepper
1 c. Matzoh meal
Vegetable oil to fry.
Directions
Saute the peppers in the olive oil until soft . Add ALL the remaining ingredients EXCEPT the vegetable oil. Let mixture stand for 30 mins. or overnight. Bring to room temperature when ready to cook. Use 1/4 cup of mixture for each patty. Drain on paper towels. OR These can also be baked. Place on lightly greased baking sheet and put in preheated 350 degree oven for about 10 mins. Turn the patties and bake for another 7 to 10 minutes. Makes about 40 patties. Submitted By SALLI SCHWARTZ
TOFU STEAKS WITH PINEAPPLE SALSA
A recipe for Tofu Steaks with Pineapple Salsa. Follow the simple recipe instructions for Tofu Steaks with Pineapple Salsa shared by other home cooking experts.
Ingredients
1 Bunch Cilantro
2/3 c. White Vegetable Stock, below
1/4 c. Lemon Juice
1 Tbs. Crushed red pepper
1/4 c. Minced ginger root
10 Garlic cloves
Black pepper, to taste
1 1/4 lb. Firm tofu, drained, and cut lengthwise
4 1-in steaks
1 Small fresh pineapple
1/2 Jalapeno pepper minced
4 Thin avocado slices garnish
Directions
About 3 1/2 hours before serving: 1. From bunch of cilantro remove 4 springs to use as garnish later. Chop remaining cilantro to make 1/2 C; set aside 1 Tbs.
for salsa. 2. In medium-sized baking dish combine chopped cilantro and next 6 ingredients; add tofu. Marinate 2 hours at room temperature. 3. About
1-1/4
hours before serving peel pineapple; then finely chop. In serving bowl combine pineapple jalapeno pepper and reserved 1 Tbs. chopped cilantro. 4. Prepare outdoor grill. 5. Lightly oil grill; place tofu on grill over medium heat; reserve marinade. Grill tofu until lightly browned brushing frequently with marinade and turning once with a pancake turner. 6. Serve tofu with pineapple mixture. Garnish with cilantro and avocado if desired. Makes 4 servings. TO BROIL IN OVEN: Follow steps 1 through 3. Preheat broiler. Lightly oil rack in broiling pan; place tofu on rack; broil about 6-8 minutes until lightly browned brushing frequently with marinade and turning once with pancake turner.
EGG LESS MAYO (BETTER 'N HELLMAN'S)
A recipe for Eggless Mayo (Better 'N Hellman's). Follow the simple recipe instructions for Eggless Mayo (Better 'N Hellman's) shared by other home cooking experts.
Ingredients
1 c. Eden soy (Original)
2 2/3 c. Oil
2 Tbs. Cider Vinegar
1 Tbs. Maple Syrup (or sugar)
1 Tsp. Salt
Directions
NOW TRY THIS Directions: Place soy milk in food processor (or blender). Put on lowest setting. Drizzle oil into soy milk. Add other ingredients. I add about the same amount of lemon juice in addition to the vinegar. Sometimes I add one Tbs. of dry mustard. You've got to try adding basil and/or sage and/or oregano. I've also never had a problem adding all the vinegar, syrup, salt, etc. to the soy milk first and then adding the oil. You cannot fail. Try it. I got the basic recipe from Shirley Wilkes-Johnson. She is a gourmet cook and inventor. JORGE [Jorge] at 21:02 EDT
ASPARAGUS STRUDEL
A recipe for Asparagus Strudel. Follow the simple recipe instructions for Asparagus Strudel shared by other home cooking experts.
Ingredients
2 lg. Onions; finely chopped
1/4 lb. Butter or vegan margarine plus: 2 Tbs. Butter or vegan margarine
1 1/3 c. Fine fresh breadcrumbs
8 Phyllo pastry sheets
1 1/2 lb. Trimmed asparagus; washed, chopped and cooked until tender
1/4 c. Finely chopped parsley
TO GARNISH: Parsley sprigs
Lemon slices
Asparagus tips
VEGAN YOGURT and HERB DRESSING: 1/2 c. Vegan yogurt
Salt
Freshly ground black pepper
2 Tbs. Chopped mint
Directions
Preheat the oven to 400 F. Saute the onions in 2 Tbs. of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 Tbs. of the butter or vegan margarine and saute the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used. Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias
STIR-FRIED TOFU AND MUSHROOMS
A recipe for Stir-Fried Tofu and Mushrooms. Follow the simple recipe instructions for Stir-Fried Tofu and Mushrooms shared by other home cooking experts.
Ingredients
2 lb. Tofu -OR- deep fried tofu
MARINADE: 2 Tbs. Sake
1 Tbs. Cornstarch
2 Tbs. Soy sauce
MUSHROOMS: 1 c. Dried shiitake mushrooms, soaked in warm water for 30 minutes
1/2 c. Vegetable oil
1 Tbs. Garlic, crushed
SEASONINGS: 2 Tbs. Soy sauce
1/2 Tsp. Pepper
1 Tsp. Sugar
4 ea. Fresh chilies, seeded and chopped
4 ea. Green onions, diced
Directions
If using regular tofu, it will need to be pressed and diced. If using deep-fried, dice it. Then, marinate the tofu for 5 minutes. Remove and reserve the marinade. Trim the mushrooms and quarter the caps. Heat the vegetable oil in a wok over high heat. Fry the tofu until it begins to change color. Turn over and fry the other side, be careful not to break it. (If using deep-fried tofu, it won't need as long for cooking). Remove tofu and saute garlic. Stir-fry until it begins to brown. Add the mushrooms and stir-fry for 1 to 2 minutes. Add the marinade and stir-fry for a couple of minutes. Return the tofu to the wok with all the seasonings plus 1/4 c. water. Cook for another 5 minutes. Add the green onions, cook 15 seconds and serve hot.
SOURCE:
http://www.fastrecipes.com
