ZUKE NOT CUKE HAMBURGER/HOTDOG RELISH
Another way to use up those big zucchinis...Surprisingly, you can't tell the difference between this and relish made from cucumbers!
Provided by Johns in the Kitchen
Categories Sauces
Time 1h10m
Yield 5 pints
Number Of Ingredients 11
Steps:
- Combine vegetables in a large bowl. Add salt and water, and let stand overnight (refrigerated).
- Next day drain liquid off. Heat vinegar, sugar, mustard and celery seed to boiling. Add vegetable mixture and bring back gently to boil. Reduce heat and cook slowly for 10 minutes.
- Follow canning procedure to seal in hot sterilized jars.
CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
- Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
- Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.
SHEILA'S HOT DOG/HAMBURGER RELISH
I used to make this all the time at this time of year when the family was all at home. It is a really good recipe given to me by my late friend Barbara some 30 years ago.
Provided by mabers
Categories < 60 Mins
Time 35m
Yield 4-6 jars
Number Of Ingredients 9
Steps:
- Put 1st 4 ingredients through food chopper.
- Add 1/2 cup salt and pour boiling water over; mix well.
- Leave overnight and add remaining ingredients.
- Thicken with 1-2 tablespoons cornstarch and boil 15 minutes.
- Pour into hot sterilized jars.
- Unfortunately I have no yield on this recipe (but had to fill in a quantity to submit), and I kept it all in the refrigerator, eliminating the dreaded "canning".
- This makes a nice gift, so maybe it won't stay in the frig too long.
Nutrition Facts : Calories 1174.8, Fat 2.5, SaturatedFat 0.4, Sodium 28, Carbohydrate 289.4, Fiber 7.5, Sugar 267.4, Protein 6.2
DIANE'S NO-COOK RED HAMBURGER RELISH
This is my copycat recipe for Bick's® Classic Hamburger Relish, which used to be my go-to condiment of choice to create a tasty burger. Unfortunately, the red relish is no longer available. However, I find my version to be remarkably similar to the original and hope you agree... Enjoy!
Provided by Diane C
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Mix relish, tomato paste, roasted red peppers, vinegar, sugar, liquid smoke, black pepper, and cinnamon together in a bowl. Spoon mixture into a clean glass jar and screw the lid on tightly. Store in the refrigerator.
Nutrition Facts : Calories 26 calories, Carbohydrate 6 g, Fat 0.4 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 165.1 mg, Sugar 4.6 g
BURGER 'N' HOT DOG CAKE
Contestants in our Cub Scout pack's annual Father-Son Cake Bake came up with this clever entry. After you're finished trimming your burger and frank with ketchup- and mustard-colored frosting, let the kids pile them high with candy condiments like green gumdrop or coconut relish. -Joan L. Ehrstein, Valparaiso, Indiana
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 12-15 servings plus 20 cookies.
Number Of Ingredients 14
Steps:
- Prepare cake batter according to package directions. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour and baking powder; add to creamed mixture and mix well. Remove 1/4 cup batter to a small bowl; stir in melted chocolate and vanilla. Stir lemon extract into the remaining batter., Line a baking sheet with parchment paper. Draw two 2-3/4-in. circles, two 1-1/2-in. circles and two 3-1/4x1-1/2-in. ovals on the paper. Spread 1-1/2-in. circles with chocolate batter. On each oval and each remaining circle, spread 2 tablespoons lemon batter; sprinkle circles with sesame seeds. Bake at 400° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Drop remaining batter by tablespoonfuls 3 in. apart onto greased baking sheets. Bake for 8 minutes or until edges are golden brown. Remove to wire racks to cool completely., Place cake on a tray or 14x10-in. tray or covered board. Tint two cans of frosting pink with red food coloring; frost top and sides of cake. With star tip #16 and white frosting, pipe a rope border around top and bottom of cake., Using white frosting, form two 4-in. circles on cake for plates. Place a round lemon cookie, sesame side down, on one plate for hamburger bun. Tint 3 tablespoons frosting green; spread half over bun for lettuce. Top with a chocolate cookie for burger. , For cheese, tint 2 tablespoons frosting with yellow and orange food coloring; spread 1 tablespoon over burger. For ketchup, tint 2 tablespoons frosting red; drizzle 2 teaspoons over cheese. For mustard, tint 2 tablespoons frosting yellow; drizzle 2 teaspoons over ketchup. , Top with another chocolate cookie burger; repeat layers of cheese, ketchup and mustard. Set remaining ketchup and mustard aside for hot dog. For hamburger bun top, spread remaining green frosting over bottom of remaining round lemon cookie; place over mustard., For hot dog bun, place an oval cookie, top side down, on second plate. Cut one sponge cake in half lengthwise and shape into a hot dog (save remaining sponge cake half for another use). Tint 1/4 cup frosting brownish-red; spread over hot dog. Place on bun. Drizzle with reserved ketchup and mustard. Place remaining oval cookie on top for bun top., For soda can, cut one end off each of the remaining sponge cakes. Cut two sponge cakes in half lengthwise. Stand third sponge cake, cut side down, on cake. Arrange remaining halves around sponge cake, cut side in. Tint 3/4 cup frosting red; frost sides of can. Tint 3 tablespoons frosting gray with black food coloring; frost top and make a rim around can bottom. Insert straws into center of can. Pipe "cola" and designs on can with white frosting.
Nutrition Facts :
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
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