Recipezaar: Unprocessed/Freezer,Vegetables recipes

Warp-Speed Pumpkin Butter

Sun, 09 Feb 2003 20:08:20 -0500

Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary. -- posted by ThatBobbieGirl

Salsa for a crowd

Sun, 16 Feb 2003 20:05:40 -0500

Great way to use those tomatoes at the end of the season. Can be canned if you can keep it around that long. -- posted by LAURIE

Grandma's Soup Mixture

Fri, 07 Mar 2003 20:07:49 -0500

(Use with Grandma's Award-Winning Vegetable-Beef Soup") -- posted by Lesley Anne

Mock Raspberry Jam

Tue, 17 Jun 2003 20:07:58 -0400

Another use for those unripe or end of season green tomatoes. It really does taste like raspberry jam! I got this recipe from Southern Living. -- posted by Miss Annie

Banana Peppers Stuffed With Sauerkraut

Wed, 16 Jul 2003 20:02:12 -0400

The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. We eat these like pickles or with meals. I also give them as Christmas gifts. This is an old recipe given to me by my ex-grandmother-in-law. -- posted by FloraandMerriwether

Mixed Vegetable Pickles

Fri, 01 Aug 2003 20:05:00 -0400

These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time. -- posted by Hey Jude

Italian oven-dried tomatoes in Olive Oil

Fri, 01 Aug 2003 20:05:07 -0400

These wonderful tomatoes can be put on toasted bread with cheese to make bruschetta or you can add them to pasta dishes. They also make yummy garnishes and are good in salads. Don't throw the olive oil away when the tomatoes are gone! It will be infused with tomato flavor and is great to use in salad dressings or on pasta. The tomatoes will keep up to 2 weeks in the refrigerator. -- posted by Hey Jude

Red Pepper Relish

Tue, 26 Aug 2003 20:02:41 -0400

A pleasant change from pickle relish, though the taste is quite similar. -- posted by Toby Jermain

Quick-Pickled Texas-1015 and Red Onions

Tue, 28 Oct 2003 20:00:35 -0500

Although this recipe originally referred to Vidalia onions, no self respecting Texan, pseudo-Texan, Texas resident, or anyone else who has ever tasted a Texas-1015 onion (named for their October 15 planting date) would consider using anything else. Any sweet onion will do in a pinch, however, even Vidalias. Prep time does not include overnight setting time. -- posted by Toby Jermain

Giardiniera

Tue, 04 Nov 2003 20:00:01 -0500

This makes a Big Batch, about 2 gallons of veggies. This recipe is based on several other recipes, trying to put together a single recipe that my mother-in-law, who is taking massive doses of Coumadin and can't have vitamin K, since it interferes with the Coumadin. She really misses her veggies, especially salads, but we are trying to alleviate that! Mom can't have lettuce, cabbage, spinach, other greens, cucumbers, or most other green stuff, which she loves. She can't even have pickles or relish on her hamburger, because she can't have the cucumbers. This stuff, chopped up, makes really great relish. This also tastes great, even if you don't have problems, but you do like pickled veggies. It's quite a bit of work to make, but you only have to do it a couple times a year, since it makes a lot. Prep time does not include setting time. -- posted by Toby Jermain

Spaghetti Sauce

Tue, 30 Dec 2003 20:00:30 -0500

I do not know where this recipe came from. A friend gave it to me. This is THE BEST SAUCE I've ever had!! We use to like dining out at Italian places but not now. Not after eating this sauce. I don't think there is any sauce that will taste as good as this. My Husband eats this stuff by the spoonful. It is that good!! (I don't claim it is Italian, I just know my family loves it!) I am sad to see that this recipe isn't liked by all. My sister said it was too sweet as well. I guess you just have to have a sweet tooth to enjoy. I hope you try it a different way to satisfy your taste buds. If it is not Italian enough for you, then maybe try adding more Italian seasoning and leaving out the sweets and maybe trying Italian Sausage in addtion to or instead of the polish sausage. For the other person: if it is too sweet, next time, just don't add all the molasses and or brown sugar or take one of them out and add all of the other. Sorry you had to toss it. You could have frozen it and fixed it next month or 6 months from now. It freezes well! -- posted by Im4miracles

No-vinegar Dill Pickles

Tue, 20 Jul 2004 20:00:21 -0400

Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done. -- posted by Jenny Sanders

Frozen Sweet Corn

Thu, 05 Aug 2004 20:00:21 -0400

Here in Nebraska the sweet corn is ready and everyone is "doin corn". I got this recipe from a friend of mine and have been "doin" it for a few years now. Simple and oh so good. -- posted by Jazze22

Garden Tomato Paste

Wed, 01 Sep 2004 20:00:18 -0400

I make this every year with my surplus of plum tomatoes- you need to spend a few hours close to the stove, but it's worth it! Very handy to have in small amounts in the freezer. -- posted by Jan in Lanark

Russian Tarragon Pickles

Fri, 24 Sep 2004 19:59:56 -0400

I adapted this from a cookbook posted by MIR in the 1970's. I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try! Like dill pickles, these are very simple to make. -- posted by Jenny Sanders

Dill Pickles by the Jar

Fri, 01 Oct 2004 20:00:06 -0400

This was the first recipe for dill pickles I ever made, and it's still a favourite. I like the technique it uses of making the pickles right in the canning jars, rather than in a crock. I've since adapted the method to any fermented pickles that I make. This makes one quart of pickles; you simply multiply the brine for the number of quarts of cucumbers that you have. I also use this brine to make pickled mixed green beans, wax beans and carrots cut in pieces the same general size and shape as the beans. -- posted by Jenny Sanders

Tomato Butter

Wed, 16 Feb 2005 19:59:04 -0500

Flavorful and rich, for toast and muffins. This may be canned! From Organic Gardening(1986). -- posted by Sharon123

Fresh Five-pepper Jelly

Sat, 09 Apr 2005 10:41:19 -0400

This recipe is from Commander's Palace in New Orleans. It's meant to be eaten fresh, or you can freeze it for later use. I am not really sure how long this needs to cook, so that is a guess. -- posted by Vino Girl

Red Curry Paste

Thu, 18 Aug 2005 19:26:20 -0400

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. -- posted by tigerduck

Chris's One Sauce Fits All

Sat, 20 Aug 2005 13:04:24 -0400

Makes a great sauce for chicken. You can eat it alone as a dip or add ground beef for tacos. Add 1 block of Velveeta cheese for a wild chees dip. For a great pasta sauce substitute Italian Style Stewed Tomatoes for the Mexican style. This sauce has alot more uses the rsults are up to you. -- posted by Chef #237287

Easy and Flavourful Canned Tomatoes

Tue, 23 Aug 2005 20:32:18 -0400

Recipe Zaar is a great site for inspiration. I started canning tomatoes about 5 years ago starting with my mum's recipe and changing it up a bit. There are many wonderful Canned Tomatoe recipes on Recipe Zaar and hopefully someone out there might appreciate mine. This recipe also makes a great 'quick' tomatoe soup - just pour the whole jar into a food processor, season and heat! -- posted by Late Bloomer

Freezer Spaghetti Sauce

Sat, 26 Nov 2005 12:02:25 -0500

This is a recipe I came up with to use the abundance of our garden's tomato supply. Our family loves this chunky spaghetti sauce! -- posted by ~Paula~

Raspberry Chipotle Freezer Jam - No Cook

Fri, 25 Aug 2006 21:39:10 -0400

Saw this on line and had to add to my want to make list of recipes sounds yummy. How simple can it get to turn the freshness of berries into delicious jam for your family. Just imagine it glazed on pork or chicken, as a spread over cream cheese...... For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved. Using Ball Fruit Jell Freezer Jam Pectin For making No-COOK Freezer Jams Net Wt 1.59 (.45grams) -- posted by ~Rita~

Freezer Spaghetti Sauce

Tue, 29 Aug 2006 23:06:19 -0400

A great sauce for all those tomatoes you don't know what to do with. Plus if you put it in freezer bags it takes up very little room in your freezer and great tasting. -- posted by Nana in the woods

Honey Pumpkin Butter

Thu, 05 Oct 2006 17:09:28 -0400

This makes a great gift- ladle it into Kerr jars, stick a sticker and a few ribbons, and this creamy dip or spread is an instant hit! I love to eat this on toast, cornbread muffins, dip apples in it, crackers, - ***or baste it on chicken or turkey! *** Simply amazing... makes about six 8 oz. jars -- posted by Megan Yonak

Frozen Bell Peppers (For Recipes)

Sun, 08 Oct 2006 19:17:02 -0400

I use a lot of bell peppers when I cook, and I like to use all different colors, but those yellow and orange babies get mighty pricey where I live, so when they go on sale I buy up a few of every color and they're right at my fingertips whenever I need them! (These are for use in cooking, not for fresh eating). -- posted by Chef PotPie

Stuffed Pickled Peppers

Sun, 25 Mar 2007 00:22:08 -0400

A lot of trouble to make, but well worth while. Old time cooks called these and stuffed fruits "mangoes". They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans. Serve whole as a salad or slice and use as garnish. SOURCE : OLD TIME PICLING AND SPICING RECIPES . 18TH CENTURY . The passive cooking time includes the 10 day pickling time. -- posted by Chef Shadows

Frozen Corn or Green Beans

Mon, 02 Jul 2007 23:04:48 -0400

I hate rubbery, squeaky, tough, frozen green beans or corn. I like most veggies frozen rather than canned though. Found this freezer recipe on cooks.com and it looks like a winner. They remind me of the prepackaged buttered ones in the frozen section of the grocery isle. It will not fix old, tough, beans or corn. You still need to pick the best ones but seems better than the plain old blanching method. -- posted by Jockey

" Smokers" (Hot Pickled Peppers)

Tue, 14 Aug 2007 16:35:52 -0400

Given to me by a friend I am posting it for safe keeping & fellow pepper heads enjoyment! Vinegary based pickled hot peppers that I love because you can keep them in the refrigerator indefinitely without canning - but cold pack if you wish! Heat varies depending on pepper type and seed and membrane you choose. Also, slice chunky, thin, long--however you choose. I guessed on yield and prep time. **Original recipe calls for 1 cup of salt but that was too salty for me. Salt to taste. -- posted by flightnurse

Dill & Garlic Refrigerator Pickles by the Bucket-Full

Mon, 20 Aug 2007 20:04:39 -0400

This is a recipe that I've already requested twice, so I'm posting it to avoid losing it. My husband's best friend's mother makes them every summer and everyone just loves them. She makes them in ice cream pails. I prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). The pickled onions taste great too! My husband and step-daughter used to fight over them! My dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! I saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. These aren't sweet like bread and butter pickles. We have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. If your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. I've tried these with sliced pickles, but I felt they ended up too sour to be used as hamburger dills, at least for my taste. I think they're best as spears or, if you're using small cucumbers, left whole. -- posted by SrtaMaestra

How to Freeze Fresh Corn

Thu, 06 Sep 2007 12:33:29 -0400

I developed this way to freeze corn when other methods came out watery, mushy or tasteless. The butter puts a seal around the kernels the lets it keep crunch and the flavor in. I do about 2-3 batches per year and it keeps me through to next season. Number of ears will vary depending on size. -- posted by Dawnab

Quick Spicy Garden Mix Pickles (Refrigerator Method)

Fri, 14 Sep 2007 11:00:36 -0400

I just love this. It is so much better than what they sell at the market. Nice and crisp, too. Be sure to mix this in a bowl that can take some heat, such as stainless steel. Yummy! TNT -- posted by Sue L

Small-Batch Refrigerator Dill Pickles

Wed, 12 Dec 2007 01:13:11 -0500

Just want a small amount of pickles with no cooking or processing? This recipe will fix you up with 3 to 4 half pint jars in about 10-15 minutes. The hard part is waiting the week until they are done! The recipe below calls for carrots, but you can use any fresh vegetable--my favorite is (canned) baby corn, but cucumber, green or jalapeño peppers, green beans or even legumes like chickpeas also work. I like making four different kinds with each batch I make. I use half pint canning jars with the plastic screw-on lids that you can buy separately, but you could use any leftover glass jar you have around, as long as it is sterilized before you use it. -- posted by Yobittles

Fancy Prepared Chiles or Peppers

Fri, 18 Jul 2008 00:28:52 -0400

This is a traditional way to prepare any kind of chiles or peppers for immediate use in cooking or for freezing for later use. As with many old-timey ways of doing things, it can be labor intensive. If you are not making poppers the seeding goes faster when you can cut open the pepper. Totally worth it - the flavor can't be beat! -- posted by MaxieJ

Freezing Beans or Carrots

Sun, 10 Aug 2008 03:12:31 -0400

I got this recipe from my sister-in-law. I have always thought there was no way to freeze either carrots or green beans to have them taste good. Well I was wrong and I didn't believe until I tasted hers. Just like fresh from the garden or very very close to it. I have done both but mostly I just do beans this way. -- posted by jorgydee

Pickled Yellow Squash

Mon, 11 Aug 2008 02:28:33 -0400

My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! -- posted by Texas Aggie Mom

Spicy Green Tomato Pickles

Sun, 02 Nov 2008 19:08:00 -0500

These are excellent when served with cheese and crackers. I eat them straight from the jar all year long. They go great with beer too. -- posted by whiskey101

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Refrigerator Dill Pickle Spears

Tue, 25 Aug 2009 02:51:19 -0400

I received this recipe from the McCormick Web site in a weekly e-mail. I have made a few changes to suit our tastes. I now have to limit our family to 1 quart a week or they will eat 3 quarts weekly. This makes a very sour pickle with loads of flavor. It also makes an excellent addition to most cold salads.Hope you enjoy this as much as we do. (cooking time stated is cooling time and prep time is soaking and prep time) -- posted by bshemyshua

Fresh Homemade Salsa for Canning

Fri, 04 Sep 2009 14:37:41 -0400

A unique blend of peppers, onions and cilantro give this homemade pico de gallo type salsa it's deliciously fresh taste. Serve fresh or bottle to preserve. -- posted by KKleinRN

Refrigerator Dilled Green Beans

Wed, 16 Sep 2009 17:00:42 -0400

4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands -- posted by dicentra