Heinz Chili Sauce

Here is the best recipe that I've found for Heinz Chili Sauce!

• 1 cup tomato puree
• 1/3 cup light corn syrup
• 1/4 cup white vinegar
• 2 teaspoons dried onion flakes
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1/8 teaspoon garlic powder

Directions:

1. 1
   Whisk all the ingredients together in a small saucepan.
2. 2
   Place over medium heat.
3. 3
   When mixture begins to bubble reduce heat to low and simmer for 30 minutes.
4. 4
   Cover and cool.
5. 5
   Refrigerate when cold.

Found at: http://www.food.com/recipe/chili-sauce-192123#ixzz1jAkvg9us

BBQ Rib, Chicken or Roast Sauce

This is my favourite saucy topping for ribs, chicken, roasts.... my fingers. :)  I really do love the taste of it!  It comes from A Year of Slow Cooking.

Tonight I plan on using this on top of a small round roast.

BBQ Rib Sauce

3-4 pounds ribs

1 large yellow onion, sliced in rings

1/2 cup brown sugar

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon Kosher salt 

 1 (12-ounce) bottle chili sauce (in the ketchup aisle)

1/4 cup balsamic vinegar

2 tablespoons Worcestershire sauce (read labels for gluten. Lea & Perrins, made in the USA is GF)

4 chopped garlic cloves

1/2 to 1 teaspoon Tabasco Sauce

1/4 teaspoon Liquid Smoke

The Directions.

Place the sliced onion in your pot, then put the ribs back in. Combine the dried ingredients: brown sugar, chili powder, salt, and pepper in a small bowl. Rub this mixture all over the ribs.

Now combine the wet ingredients: chili sauce, balsamic vinegar, Worcestershire sauce, garlic, Tabasco, and Liquid Smoke. Pour this mixture evenly over the top of your ribs.

White Whites

I LOVE good tips!
I ran across this one recently (click on the link title to go to the original blog post)

Getting Whites White Again

If you have ever had a problem getting those yellow stains out of your whites from storage, smoke, dust,and the underarm stains, this is just what you have been looking for.

• Take 1 cup Cascade 1 cup Clorox II , mix together in a five gallon bucket with the hottest water out of your tap.
• Add your clothes and let them soak overnight.

I have saved so many shirts that most people would have thrown away this way. Works wonders on baby and kids clothes also.Got the recipe from a girl that used to run a resale shop in our town for kids clothes. She shopped garage sales, then used this and resold them for a profit.

Cream Soup Substitues

This is from Taste of Home several years ago.

CREAM SOUP MIX
2 cups dry milk powder (or 2 tubes sanalac)
1/4 cup low-sodium chicken boullion granules
1/2 tsp. dried thyme
1/4 tsp. black pepper
3/4 cup cornstarch
1/2 tsp. dried basil
1 tsp. onion powder

Combine all. Mix well. Store in air tight container. Yield: 3 cups

FOR CONDENSED SOUP SUBSTITUTE:
Blend 1/3 cup mix and 1 1/4 cups water in micro-safe dish until smooth. Microwave 2 1/2 - 3 minutes, stirring occasionally; cool. Use as substitute for 10 3/4 oz. cr. chicken, celery or mushroom soup.

FOR 1 1/2 CUPS SOUP:
Blend 1/3 cup mix with 1 1/2 cups water and prepare as above.

OPTIONAL:
May add freeze dried mushrooms when finishing soup. OR add finely chopped celery for celery soup. If you use it before it cools is seems to be a little thin but will thicken when cooled. If I plan to use it in a recipe I try to make it a few hours (or the night before and refrigerate it) so that it has time to thicken.

I keep it in a quart jar with instructions attached to the lid for single usage. Hope this helps.


I found the recipe here:

Winnipeg Rye Bread

Winnipeg Rye Bread is a pretty big thing.  After people try it, they love it and want to have it wherever they go. Problem is, Winnipeg Rye Bread isn't available everywhere!  Who woulda thought?!

The difference with Winnipeg Rye Bread from regular rye bread is that Winnipeg Rye Bread doesn't really have much rye flour in it.  It's actually a fairly light bread.  So since I've been on a make-my-own bread kinda kick I decided to try making some.

I found a few recipes on line, and the first one I tried was a recipe that is actually out of the Winnipeg Free Press.  I like to simplify my bread making process so I made the dough in the breadmaker and then baked it in the oven.  Here's what I did:

Winnipeg Rye Bread for the Home Baker

Adapted from Carol McDonald's recipe

Ingredients:

Soak for a couple of hours:

3/4 cup rye flakes (or course rye meal* or whole rye kernels* chopped up in a blender)

3/4 cup water

Dough:

1 1/4 cups warm water, about 100F

1 tsp molasses (or liquid barley malt)

1 1/2 tbsp canola oil

4 1/2 cups white bread flour

4 tbsp rye flour

2 tsp salt

1 tsp sugar

1 1/2 tsp (7 ml) instant yeast

Egg Wash:
1 Egg
Water or Milk (Optional)

Method:


Soak the rye flakes in water for a couple of hours.  The original recipe called for course rye meal but all I could find was rye flakes and I found they worked pretty good.  Plus because they are rolled flakes rather than whole kernels or course rye meal, they soak much faster!

After your rye flakes are soaked, put them in your breadmaker. Combine the dough ingredients in your breadmaker in the order that they are listed.

I then set my breadmaker to dough setting and let it go through it's cycle!

When that's finished,  remove the dough and punch it down.  Divide in two.  Roll each half out into a rectangle that is about as wide as your bread pan is long.  This process should also help to remove some of the air bubbles in the dough.  Roll the dough up and pinch the seam to seal.  The seam will be on the bottom of your bread giving you a nice round looking top.  Grab the ends and tuck the top layer of dough under the bottom of dough by the other seam to smooth out the ends of your loaves.  

Do the same with the other half of dough to make your second pan of bread.

Another option is to simply roll the bread up and place it 12x18 inch pan to make one big loaf of bread.

Then, cover with a damp (not wet) cloth and let it rise for an hour or so until doubled in size.

Preheat the oven to 460F (230C).

Give the top of the bread a few slashes with a knife.  Basically you just want to cut down about a 1/4 of an inch.  This improves the look of the bread (by my opinion) and gives the dough room to rise.

Now comes a choice, you can leave it plain, give it a cornstarch glaze, or give it an egg wash.  I use the egg wash method with results in a beautiful, golden crust.  It's also slightly chewy like the Winnipeg Rye Bread that you buy.  

Basically I just crack an egg into a small bowl and then whist it until it's well blended.  You can add a little milk or water but I just used straight egg and one was plenty.

Brush the egg wash onto the crust of the bread.

Place a cast iron pan or small casserole dish with water on it on the bottom rack of the oven.

Bake at 460F for 10 minutes then reduce heat to 400F (205C) for an additional 15 minutes.  I often have to cover my bread with tinfoil partway through the baking process because bread often browns very quickly in my small oven.  The bread is done when it starts to pull away from the side of the pan and it sounds slightly hollow when you knock on the top.  I also check to be sure the sides have browned before I remove it from the oven.

When it's finished, remove from the pan and set on a rack to cool.

Slice off a piece and enjoy with fresh Strawberry Jam or a bit of butter!  Yum!!

Uncreative name: First Post

I have a problem.  But don't worry, it's okay, because I know that I have a problem!  When you know, then it's okay.  At least that's what I'm telling myself, don't burst my bubble.


My problem is that I love cooking way more than the other things that I am supposed to be doing on a regular basis.  Like working, laundry, weeding, cleaning.... you know, those things that really do need to get done.


My recipe book is the internet and my own brain.  I love trying new recipes and I love adapting them to best suit my tastes!  That being said, I am not overly adventurous with different kinds of things like duck, lamb, veal, clams, fancy mushrooms, liver, and all that.  The list of what I don't like and will not adventure into is actually quite long.  But what I do like, I want to share!  Both recipes and the food itself.  When I make something that I determine to be really good, I like to get other peoples opinions on it too.


So what I hope to do here, is simply share my favourite recipe's and how I make them.  That way if your tastes are like mine, then you can easily make them all too!

Dirty Crock-Pot Hash-browns

I call them dirty because they're adapted from dirty rice.  Basically rice with a bunch of other stuff mixed in.  Crock-pot because they're made in the crock pot.  Hash-browns because.... well, do I really need to explain that part? ;)

Ingredients:
1 lb Ground Beef
2 tsp Beef Bouillon
1 Tsp Seasoning Salt
1 tsp ground pepper
2 cups chopped peppers
1 whole chopped onion
3/4 cup frozen corn
3/4 cup frozen peas
1 1/2 cups chicken or vegetable broth (or more if you have a large crockpot)
1 pkg hash browns

Method:
Brown ground beef until crumbly and no pink remains (you know the drill).
In slow cooker, mix all ingredients except for the hash-browns.  Pour hash-browns on top of all other ingredients, cover and cook on low for four hours.

In the last half hour of cooking, mix the hash-browns in with the rest of your mixture.