Hot Green Water Recipes

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HOT GREEN WATER



Hot Green Water image

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

4 cups water
6 1/4-inch thick cucumber slices
1 large jalapeno pepper, halved and seeded
2 sprigs fresh mint

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)



Canned Green or Wax Beans (Water Bath Method) image

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

16 cups green beans or 16 cups wax beans, cut in 1 inch lengths
32 cups water
3/4 cup pickling salt
1/2 cup white vinegar

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



20 Best Infused Waters to Keep You Hydrated image

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

Apple Water
Apple Cinnamon Detox Water
Summer Citrus Energy Infusion
Strawberry Lemon Infused Water
Instant Pot Strawberry Rosemary Infused Water
Cucumber Water With Mint
Basil Berry Infused Water
Blackberry Lemon Infused Water
4th of July Water
Watermelon Detox Water
Pineapple Infused Water
Orange Blueberry Infused Water
Citrus Bliss Infused Water
Orange Basil Infused Water
Instant Pot Cranberry Apple Infused Water
Cranberry Orange Cardamom Spa Water
Detox Lime Infused Water
Fat Burning Cucumber Lemon Water
Ginger Infused Water
Raspberry and Mint Water

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



Green Bean Salad With Hot Mustard Dressing image

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

Kosher salt and black pepper
2 tablespoons Asian hot mustard powder (or Colman's dry mustard powder)
1/4 cup neutral oil, such as safflower or canola
1/4 cup minced shallot
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled ginger
1 1/2 teaspoons granulated sugar
1 teaspoon minced garlic
1/4 cup thinly sliced scallions (from 2 scallions)
2 pounds green beans, trimmed
1/4 cup chopped roasted pecans

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



Hot Water Gingerbread image

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

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon baking soda
1 egg
1/2 cup molasses
1/2 cup hot water
1 tablespoon butter, softened
TOPPING:
2 tablespoons sugar
2 teaspoons ground cinnamon
Whipped topping

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



Green Hot Sauce image

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

1 lb jalapeno, stemmed, seeded and chopped
2 cups distilled white vinegar
2 teaspoons kosher salt
1 teaspoon white sugar

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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