Infectious Recipes - Download Free Recipes

A 3-Day Marmalade
5 Sour oranges Granulated sugar 1 Grapefruit 1 St day: From: Arizona Cookbook Cut sour oranges and grapefruit in half and remove the seeds. Cut the p

Adobo (Mexican Smoked Chile Marinade)
3 Oranges 2 ts Dried oregano 1 Lime 1/2 ts Cumin seed 2 To 3 canned chipotle chilies 1/2 ts Black pepper -or to taste

Almond Butter
1 Text Only Use two cups of blanched whole almonds. If only unblanched almonds are available, blanch them this way: Place the almonds in a saucepan and cover with water. Bring to boiling, then d

Apple and Cider Jelly
2 lb Cooking apples, washed Finely grated rind 1 lemon 1/2 pt Dry cider 9 oz Granulated sugar makes 12 oz aprox 1. roughly chop the apples(including the skin and core) a

Apple Catsup
4 c Unsweetened apple sauce 1 ts Onion flavoring 1 ts Ginger 2 ts Salt 1 ts Cinnamon 2 c Vinegar 1 ts Cloves 1

Apple Marmalade
4 c Apple sauce 2 c Sugar 2/3 Lemon 1/2 Bottle fruit pectin Pare and slice apples. Add just enough water to prevent sticking. Cover and cook until apples ar

Apple Quince Jelly
2 lb Apples Sugar 2 lb Quinces Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft.

Apple Thyme Jelly
2 c Apple cider 1 Liquid fruit pectin; 3 ounc 3 1/2 c Sugar -es 2 ts Fresh thyme leaves 1. Combine the cider, sugar and thyme in a 4-quar

Apple-Plum Butter
2 lb Slightly underripe red plums 2 c Unsweetened, unfiltered - quartered - apple juice 2 lb Tart apples, quartered 2 ts Ground cinnamon Combine plums, appl

Apricot Butter
10 c Sliced apricots 1/3 c Orange juice 1 c Water 1 tb Granted orange rind Sugar Add water to apricots and cook until soft. Press

Apricot Ginger Conserve
3 c Dried apricots 2 ts Grated orange rind 3/4 c Sliced, candied ginger 1 ts Grated lemon rind 1/2 c Orange juice 2 1/4 c Sugar 1/4 c Lemon juice

Apricot Jam
3 1/4 c Prepared fruit 7 c Sugar 1/2 Bottle fruit pectin Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Hat rapidly t

Apricot Lite Jam
2 c (480 mL) dried apricots 1 Orange, peeled, seeded and 1 1/2 c (360 mL) crushed pineapple, -chopped -unsweetened (if using Juice of 1/2 lemon -canned,

Apricot-Raspberry Jam
2 lb Apricots; Peeled, Pitted, 6 c Sugar -And Mashed 1/4 c Lemon Juice 1 pt Raspberries: (2 Cups), 1 tb Butter Or Margarine -Mashed

Avocado Relish
1/2 md Avocado (about 1/4 pound), 1 tb Each chopped fresh cilantro -pared and finely diced -or parsley, and seeded mild 2 tb Lime juice (no sugar added) -or hot 1/4 c Ea

Avovado Relish From the Mesa Grill
1 Ripe Avocado, peeled, 1 tb Lime Juice, fresh - pitted and diced 1 tb Chilantro, chopped 1 tb Red Onion, diced Salt and Pepper to taste 1 tb Jalap

Banana Butter
3 c [about 10 medium] bananas 6 1/2 c Sugar 1/4 c Lemon juice 1 Bottle [6 ounces] liquid 1/4 c Finely chopped maraschino -pectin -cherries

Banana-Green Mango Chutney
1 lg Yellow Onion, Diced Small 1/2 c Dark Brown Sugar, Firmly 2 tb Peanut Oil -Packed 1 Unripe Mango, Peeled And 1 tb Finely Chopped Fresh Serrano -Dice

Basic Mustard and Variations
Jim Vorheis Tarragon Mustard: 1/4 c Dry mustard 1/2 ts Crushed tarragon 1/4 c White wine vinegar Spicy Mustard: 1/3 c Dry white wine

Basic Salsa
1 Whole clove garlic 1/4 c Minced flat leaf parsley, 1 lb Ripe plum tomatoes, cored -plus 1/2 tsp ground -and finely diced but not -coriander -peeled

0
1
2
3
4
5
6
7
8
9
10

Home | Recipe Index | Contact Us
2006 Infectious Concepts.