HOMEMADE KETCHUP
Provided by Food Network Kitchen
Categories condiment
Time 1h30m
Yield about 5 cups
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
- Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
- Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
- Peach-Curry Ketchup
- Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
- Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
KETCHUP
It's the only ketchup recipe that I've ever had that stood up even close to as good as popular brands! It's different, but it's REALLY good! It's important to reduce this for a long time, like 4 hours or so. It will thicken just a bit as it cools.
Provided by DJFoodie
Categories Side Dish Sauces and Condiments Recipes
Time 4h20m
Yield 16
Number Of Ingredients 10
Steps:
- In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
- Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 12.3 g, Fat 0.2 g, Fiber 1.3 g, Protein 1 g, Sodium 632.3 mg, Sugar 8 g
HOBO DINNER FOIL PACKETS
These delicious filled hobo dinners are perfect for cooking a mixture of carrots, potatoes and your meat all in a foil packet. It is fun to make and an easy dinner option for the summertime!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Cut four sheets of heavy duty aluminum foil. Combine ground beef, garlic powder, onion powder, and salt and pepper. Shape into four patties and place in the center of the aluminum foil.
- In a medium sized bowl toss potatoes, carrots, onion olive oil and Italian seasoning. Divide evenly between the four packets. Fold the foil over and seal each packet.
- Place the packets on the grill or over the coals of a fire. Cook for about 45-60 minutes or until the potatoes are tender. Carefully open the foil packets and top with cheese.
Nutrition Facts : Calories 334 kcal, Carbohydrate 27 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 115 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
HOBO DINNER
Our hobo dinner is the ultimate comfort food. A perfect summer meal made over the campfire (or in the oven) Wonderful in fall as the nights get cooler.
Provided by Kathleen
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 °F.
- In a bowl, mix together the beef (1 pound), 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), chili powder (1/2 teaspoon), and brown sugar (1/2 teaspoon) until the spices are evenly incorporated.
- Form beef mixture into 4 equal-sized patties. Set aside.
- Spread out 4- 12-inch sheets of heavy-duty aluminum foil.
- Stack a 1/4 of each vegetable in a layer in the center of each sheet of foil. Sprinkle the vegetables generously with salt and pepper and dot the top with 1 tablespoon of cubed butter.
- Top the vegetable layer with a beef patty then top with 2 tablespoons cream of mushroom soup.
- Seal foil packets well and place them on a rimmed baking sheet. Bake in preheated oven until the beef patty reaches an internal temperature of 160 °F, and the vegetables are tender about 30-40 minutes.
- Bake in preheated oven until the beef patty reaches an internal temperature of 160 °F, and the vegetables are tender for about 30-40 minutes.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 584 kcal, Carbohydrate 38 g, Protein 24 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 114 mg, Sodium 225 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 1 g
ZACH'S HOBO DINNER WITH KETCHUP
Easy for a summer day or a cold fall evening; great for cooking on a grill. The special ingredient is ketchup!
Provided by gracie55426
Categories One Dish Meal
Time 1h20m
Yield 6 foil packeets, 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill for slow, lower heat cooking.
Nutrition Facts : Calories 414.8, Fat 17.3, SaturatedFat 5.7, Cholesterol 73.7, Sodium 454.6, Carbohydrate 37.7, Fiber 5.1, Sugar 4.8, Protein 26.9
HOBO DINNER
This version of hobo dinner is one my mom and dad made when we were growing up. It uses smoked dinner sausage slices (Hillshire Farms, etc.) instead of ground beef or other meats. Everyone loves it. It only takes one dish to make this in, and it's an entire meal by itelf in my house. Amounts can be easily increased if more servings are needed. Keeps well in the refrigerator for 2-3 days, and is delicious reheated. Not sure if it can be frozen for later....
Provided by Chef Lulu13
Categories One Dish Meal
Time 1h50m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 350 degrees.
- Line a 9x13 baking pan with aluminum foil, if desired (makes for easier cleanup).
- Layer the potatoes and carrots together in the bottom of the pan.
- Layer the sausage slices on top of the vegetables.
- Layer onion slices on top of the meat slices.
- Mix cream of mushroom soup and cream of celery soup together, or pour together over casserole.
- Add water or milk to the soup for thinner gravy, if desired.
- Pour over other ingredients.
- Cover with aluminum foil.
- Bake at 350 degrees until vegetables are tender, about 1 hour 30 minutes.
Nutrition Facts : Calories 675, Fat 40.3, SaturatedFat 13.9, Cholesterol 81.5, Sodium 2291.7, Carbohydrate 47, Fiber 6.1, Sugar 5.7, Protein 30.8
HOBO
Steps:
- In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat.
- Add the onions and mushrooms and cook until tender, then set aside in a separate bowl.
- In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar.
- Cover with a lid until the cheese melts and serve.
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