Hot Food & Recipes

Servings: 1 Servings
Category: Condiment
Ingredients

• 4 c Apples (green)
• 1 1/2 c Chilli
• 2 c Sugar
• 4 Onions
• 1 tb Salt
• 3/4 c Vinegar (white) or brown

Directions
Chop onions finely also chillies and apples. Add all other ingredients. Cook until tender – simmer gently. To make a hotter sauce leave seeds in chillies. Suggest using the hot chillies about 4cm long. I made some with hot mex chillies and left the seeds in—WOW, Doug likes it like that. I also halfed the sugar as he thought it was too sweet. Also I put Chillie onion and apple through food processor one ingredient at a time, it makes cooking faster and you get a wetter end product. About 20 min. cooking. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #136 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 2 Servings
Category: Condiments
Ingredients

• 3 tb Light olive oil
• 1 tb White wine vinegar
• 1/2 ts Dijon mustard
• 2 tb Whipping cream

Directions
In a small bowl, whisk together oil, vinegar, and mustard. Add cream; whisk vigorously until well blended. Makes 1/3 cup. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 1 Servings
Category: Condiments
Ingredients

• 4 oz Softened cream cheese
• 1/4 c Thawed apple juice
• Concentrate
• 1/8 ts Nutmeg

Directions
Mix all ingredients. Refrigerate any remaining spread. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Servings: 1 Servings
Category: Condiments | Thai | Sauces
Ingredients

• 4 tb Oil
• 3 tb Finely chopped garlic
• 3 tb Finely chopped shallots
• 3 lg Dry red chilis; deseeded
• – coarsely chopped
• 2 tb Sugar
• 1 ts Salt

Directions
Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Servings: 1 -3/4 cups
Category: Condiment | Fruit
Ingredients

• 12 oz Cranberries (1 bag)
• 3/4 c Lt brown sugar; firmly packd
• 1 tb ORTEGA diced Jalapenos -OR-
• -1 (4-oz.) can ORTEGA diced
• -green chiles
• 1/3 c Cider vinegar
• 1/4 c Chopped cilantro or parlsey

Directions
In heavy saucepan, over medium heat, heat cranberries, sugar, jalapenos or chiles and vinegar to a boil. Reduce heat; simmer for 20 to 25 minutes or until thick, stirring occasionally. Stir in cilantro or parsley. Cool. Cover. Store in refrigerator for up to 2 weeks. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Condiments | Sauces | Relishes an
Ingredients

• 1 cn Whole berry cranberry sauce
• 2 md Pears; cored and diced
• 1/2 ts Ground nutmeg
• 1/2 ts Ground allspice
• 4 Inches stick cinnamon

Directions
Place ingredients in saucepan. Bring to boil & cook for 3- 4 minutes, stirring occasionally. Remove from heat. Cover & chill. Remove cinnamon before serving. Makes 3+ cups. May be made ahead & chilled for up to a week. Nutritional info: per 1/4 c. approx. 0 protein, 0 fat, 0 choloresterol, 2 gm dietary fiber, less than 117 calories 06/13/92 Recipe By : Sharon Beck Posted to EAT-L Digest 17 November 96 Date: Mon, 18 Nov 1996 12:59:13 -0500 From: Sharon Beck

Servings: 2 Cups
Category: Condiments
Ingredients

• 12 oz Cranberries, fresh or frozen
• 1 Orange
• 2 tb Tequila
• 1/2 c Sugar
• 1 md Jalapeno pepper

Directions
Rinse the berries and discard any that are brown and soft. Finely grate the zest only of the orange peel, then cut the orange in half and squeeze out the juice. Add enough water to the orange juice to make one cup of liquid. Combine the berries, grated orange peel, juice and water, tequila, and sugar in a large non-reactive pot, and bring it to a slow boil, stirring occasionally as the sugar dissolves. Trim the jalapeno, discard the seeds, and chop it finely. When the berries begin to pop, add the chopped jalapeno and boil everything together for about 5 more minutes, stirring with a long wooden spoon. If the sauce seems too thick, add a little more water. Remove the sauce from the heat and allow it to cool, stirring now and again to prevent a skin from forming. Spoon it into a pretty dish, and chill if you like. This delicious, slightly spicy sauce is perfect alongside tamales, with cheese-stuffed crepes, or any similarly rich-flavored dish, or even with your Thanksgiving turkey. Source: “The New Vegetarian Epicure” by Anna Thomas Posted to MM-Recipes Digest V3 #267 Date: Sun, 29 Sep 1996 23:55:26 +0000 From: Linda Place

Servings: 8 Servings
Category: Condiment
Ingredients

• 2 c Cranberries; cooked, about
• 1 c Orange juice
• 1 sm Unpeeled apple cut in
• -pieces
• 1 -(up to)
• 2 tb Honey

Directions
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 19 Aug 93 10:31:32 +0200 From: altar@beaufort.sfu.ca (Ted Wayn Altar) Blend together orange juice, apple and honey. Add cooked cranberries until the mixture thickens (approx. 2 cups cooked). If a jelly-like texture is preferred, than simply add 2 Tbs agar to the above mixture. Heat until the agar has melted, it can then be transferred to a mold and refrigerate until it sets (about 3 – 5 hrs.) REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Condiment
Ingredients

• 1 Bag fresh cranberries
• 1 c Sugar
• 1 c Apricot brandy
• Little bit of lemon juice
• -(optional)

Directions
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 19 Aug 93 10:31:32 +0200 From: begonia@hardy.u.washington.edu (Sonja Jo Krenz-Bush) Wash the cranberries and pick out the bad ones. In an oven proof pan (9×13 is a good size) mix the cranberries, sugar, and brandy. Cook for 2 hours at 350. Can be served warm but I find that they’re best when chilled. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Condiment | Syd’s book
Ingredients

• 1 sm Orange
• 3 c Cranberries *
• 1 1/4 c Sugar

Directions
* Fresh or frozen cranberries can be used. ~———————————————————————— Cut unpeeled orange into eighths. Place orange, cranberries and sugar in food processor or blender and grind. Refrigerate for several hours to blend flavors. Store covered in refrigerator. From: Syd’s Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip