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Recipes in category: Condiments - schafers.net

  1. Garlic Butter
  2. Nutella-like spread
  3. Pickled Beets
  4. Sous Vide Garlic Confit

Ingredients:
  • 1 cup [~= 225 ml] butter, softened
  • 1 tbl minced garlic
  • 1/4 cup [~= 56.25 ml] grated parmesan cheese
  • 1 tbl garlic salt
  • 1 tsp Italian seasoning
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground paprika
Directions:
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
Category:
Condiments
Date added:
2015-11-24

Ingredients:
  • 2 cup [~= 450 ml] hazelnuts (no skins)
  • 2 cup [~= 450 ml] powdered sugar
  • 1 cup [~= 225 ml] unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp vegetable oil
  • Peel hazelnuts
  • 4 cup [~= 900 ml] boiling water
  • 6 tbl baking soda
  • 2 cup [~= 450 ml] hazelnuts
Directions:
In a medium saucepan with high sides, bring 2 cups of water to a boil. Add 3 tbl of baking soda to the water – the water will foam up.
Add the nuts to the boiling water and boil for about 3 minutes. The water will turn black – don’t be alarmed. While the hazelnuts are boiling, prepare a medium bowl of ice cold water. After three minutes, use a slotted spoon to remove one test nut, placing the nut into the prepared bowl of ice water. Use your fingers to remove the skin, if the skin doesn’t come off easily, boil the nuts 1-2 minutes longer and try another test nut.
When a test skin rubs right off, add the rest of the nuts to the ice water and peel them with ease.
Place peeled nuts into a kitchen towel or paper towels and dry them thoroughly.
If desired, toast the peeled and dried hazelnuts at 350 degrees F for about 15 minutes - trust me it's so worth it!
For spread:
Blend in stages in above order in a blender.
Category:
Condiments
Date added:
2015-06-26

Ingredients:
  • 2 quart [~= 1.8 l] Beets
  • 2 cup [~= 450 ml] sugar
  • 1 1/2 cup [~= 337.5 ml] vinegar
  • 1 cup [~= 225 ml] water
Directions:
Boil beats til fork tender...cool & slip off skins.
Dissolve sugar in water, vinegar & bring to a boil.
Pack beets in sterile jars to 1/2 in of top and cover with boiled syrup.
Category:
Condiments
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • 1 cup [~= 225 ml] peeled garlic cloves
  • 1/4 cup [~= 56.25 ml] extra virgin olive oil
  • 1 tbl kosher salt
Directions:
Set the Sous Vide Precision Cooker to 190F (87C).
Combine all the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 4 hours.
When the timer goes off, remove the bag from the water bath. Transfer the confit to an air-tight storage container and refrigerate for up to 1 month.
Category:
Condiments
Source:
https://recipes.anovaculinary.com/recipe/sous-vide-garlic-confit
Date added:
2021-12-26