Summer Favorites...
- Thread starter honeybunny
- Start date
S
stradial
Guest
Ok, you have talked me into it, recipes are welcome.
naturegirl
Rolling down the highway
We usually eat very light in the summer. Lots of fresh veggies, mater sammiches, and snacking. This recipe is awesome, I make simple syrup and keep it in the fridge and freeze the cantaloupe to be used as needed.
I may have already shared this but it's sooooo yummy!! Cantaloupe is so creamy when it's frozen and put in the blender.
Pink Cantaloupe Ice
3 cups cubed ripe cantaloupe, frozen
½ cup frozen unsweetened strawberries (frozen fresh if in season)
1/3 cup sugar
¼ cup of water
1 Tbsp light corn syrup
2 Tbsp orange juice
½ tsp grated orange peel (optional)
In a small saucepan, mix sugar, water and corn syrup. Cover and bring to boil over medium-high heat. Uncover and simmer 3-4 minutes. Pour into glass measure and stir in orange juice and orange peel (if using). Chill 30 min or overnight.
Combine frozen fruit and cold syrup in food processor. Process with on/off turns until mixture is smooth, scraping down sides often. Serve immediately or transfer to freezer container, cover and freeze up to one week.
Yield 3 cups
Pretty sure you can substitute/experiment with many different kinds of fruit. You can also substitute honey for the corn syrup.
I may have already shared this but it's sooooo yummy!! Cantaloupe is so creamy when it's frozen and put in the blender.
Pink Cantaloupe Ice
3 cups cubed ripe cantaloupe, frozen
½ cup frozen unsweetened strawberries (frozen fresh if in season)
1/3 cup sugar
¼ cup of water
1 Tbsp light corn syrup
2 Tbsp orange juice
½ tsp grated orange peel (optional)
In a small saucepan, mix sugar, water and corn syrup. Cover and bring to boil over medium-high heat. Uncover and simmer 3-4 minutes. Pour into glass measure and stir in orange juice and orange peel (if using). Chill 30 min or overnight.
Combine frozen fruit and cold syrup in food processor. Process with on/off turns until mixture is smooth, scraping down sides often. Serve immediately or transfer to freezer container, cover and freeze up to one week.
Yield 3 cups
Pretty sure you can substitute/experiment with many different kinds of fruit. You can also substitute honey for the corn syrup.
MacDaddy
Training wheel examiner
I take Alton Brown's http://www.foodnetwork.com/recipes/alton-brown/gazpacho-recipe/index.html.
Or, I do this:
A large can of crushed tomatoes. Not Costco size large, just the larger one on the shelf at the grocery store.
About a quart of V-8. If you like spicy, get the spicy one. If not, get the regular one.
Peel a whole cucumber.
Buy the small/medium bag of fancy peppers. These are not the hot kind, but there are bright orange, yellow and red all in the same bag. Cut off the ends, cut in quarters so you can remove the seeds - don't even have to remove them all just get most of them.
Small/medium sweet onion.
I like garlic. So, I usually use at least 3-4 cloves worth of crushed garlic. The sort that you buy pre-crushed in the jar.
Good splash of the good olive oil. About 1/4 to 1/2 cup.
Some lime/lemon juice. Say about 2 tablespoons.
Two good size teaspoons of balsamic vinegar.
Two large size teaspoons of Worcestershire sauce. Ok, about equal amounts of the vinegar and Worcest-whatever stuff.
Couple of shakes of sea salt.
I like black pepper. You probably don't want to know how much I add. Most people would put about 1/4-1/2 teaspoon.
Take the tomatoes, cucumber, peppers and onion - put them in a food processor and pulse until they are chunky - but not destroyed. About the size of a lemon seed. Pour into a large bowl. Add all the other ingredients and stir up. You may want to add more salt/pepper to taste. Go easy on the Worcestershire sauce - it is a key ingredient, but you don't want to overdo it.
Refrigerate and enjoy.
Or, I do this:
A large can of crushed tomatoes. Not Costco size large, just the larger one on the shelf at the grocery store.
About a quart of V-8. If you like spicy, get the spicy one. If not, get the regular one.
Peel a whole cucumber.
Buy the small/medium bag of fancy peppers. These are not the hot kind, but there are bright orange, yellow and red all in the same bag. Cut off the ends, cut in quarters so you can remove the seeds - don't even have to remove them all just get most of them.
Small/medium sweet onion.
I like garlic. So, I usually use at least 3-4 cloves worth of crushed garlic. The sort that you buy pre-crushed in the jar.
Good splash of the good olive oil. About 1/4 to 1/2 cup.
Some lime/lemon juice. Say about 2 tablespoons.
Two good size teaspoons of balsamic vinegar.
Two large size teaspoons of Worcestershire sauce. Ok, about equal amounts of the vinegar and Worcest-whatever stuff.
Couple of shakes of sea salt.
I like black pepper. You probably don't want to know how much I add. Most people would put about 1/4-1/2 teaspoon.
Take the tomatoes, cucumber, peppers and onion - put them in a food processor and pulse until they are chunky - but not destroyed. About the size of a lemon seed. Pour into a large bowl. Add all the other ingredients and stir up. You may want to add more salt/pepper to taste. Go easy on the Worcestershire sauce - it is a key ingredient, but you don't want to overdo it.
Refrigerate and enjoy.
S
stradial
Guest
MacDaddy said:
That sounds great.....who wants to make it for me?
S
stradial
Guest
Madea said:
All I need is a day and time.
I have printed all these recipes, including the cantalope one, and left them for the wife to find.
ShoeDiva
Shoes!!!!
StRadial, I use Ina Garten's recipe when I do not have time to cut and peel lots of tomato's. It is fast (maybe 15 minutes) and very good.
Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html?oc=linkback
Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html?oc=linkback
Hankster
Expert Driver
I have the best gazpacho recipe ever. Go to the grocer. Buy a can of tomato sauce. Take said can of sauce home. Open can with can opener. I prefer the manual can openers but use whatever you like. Once the can us open, grab a spoon or straw and drink directly from can. If you prefer a colder gazpacho place unopened can in fridge from 3 hours to 7.24 months.
S
stradial
Guest
Hankster said:
First, thank you all for the recipes.
Second, what other kind of can opener is there?
Here is what we were using until last year.
S
stradial
Guest
Hankster said:stradial said:Hankster said:
First, thank you all for the recipes.
Second, what other kind of can opener is there?
Here is what we were using until last year.
Dang!! You went way back!!
I've had one on my key ring since I was 18.