HOT GREEN WATER
This water has a cool, fresh taste thanks to the mint and cucumber then there is a bit of spark aftertaste from the jalapeno. It's fantastic!
Provided by Buckwheat Queen
Categories Drinks
Time 2h5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine water, cucumber, jalapeno pepper, and mint in a pitcher and refrigerate until chilled, about 2 hours.n
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 7.8 mg, Sugar 0.6 g
CANNED GREEN OR WAX BEANS (WATER BATH METHOD)
These are almost exactly like store-bought canned beans. I prefer fresh or frozen beans but every year I can a few jars just to use in 3 (or 5) bean salad. From Company's Coming Preserves cookbook.
Provided by Cookin-jo
Categories Vegetable
Time 50m
Yield 4 quarts, 8 serving(s)
Number Of Ingredients 4
Steps:
- Pack beans loosely in sterilized jars, leaving an inch of headroom.
- Bring remaining ingredients to a boil in a large pot.
- Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
- Process in hot water bath for 30 minutes.
- Can be served heated in the liquid from the jar or drained and rinsed, then heated.
Nutrition Facts : Calories 65.1, Fat 0.4, SaturatedFat 0.1, Sodium 10651.2, Carbohydrate 14.1, Fiber 5.4, Sugar 6.6, Protein 3.7
20 BEST INFUSED WATERS TO KEEP YOU HYDRATED
Try these yummy infused water recipes to help you stay hydrated all day! From strawberry lemon to cucumber to watermelon, there are so many ways to jazz up water!
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep some infused water in 30 minutes or less!
Nutrition Facts :
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
HOT WATER GINGERBREAD
This is a moist, old-fashioned dessert which your family will love!-Marjorie Green, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Combine flour, sugar, salt, ginger and baking soda; set aside. In a bowl, beat egg, molasses, water and butter until smooth. Gradually add the dry ingredients; beat for 1 minute. Pour into a greased 8-in. square baking pan. Combine the sugar and cinnamon; sprinkle evenly over gingerbread. , Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting. Top each square with whipped topping.
Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 359mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
GREEN HOT SAUCE
Found this on the Chile Pepper Magazine web site. If we get jalapenos like last summer I'm going to put this to use!
Provided by Busters friend
Categories Low Protein
Time 40m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a large non-aluminum pot over medium-high heat, combine all ingredients.
- Carefully bring to a boil, and boil for about 5 minutes. Let cool, then puree mixture in a blender. Return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. Again, be careful of the vapors. Let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids.
- Process in covered hot water bath for 10 minutes.
- Place in a cool, dark place to "mature" for 2 to 3 months.
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