Beatrix Profile - (10161506)

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Member Since: Aug. 2007
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Recipe Reviews 9 reviews
Habanero Pepper Jelly
Wonderful idea to use carrot. The finished product looks and tastes great. I used my food processor with chopping blade to chop 11 hot peppers, seeds and all, then placed on a fine shredding blade to shred 1 carrot and 1 red pepper. I put that in a pot with 1 cup of white vinegar and 1.25 cups crab apple juice (instead of the pectin) and the sugar. After boiling for approximately 10 minutes it was thickened enough and then I processed it for 5 minutes. I check for thickening by dipping a fork in and when it starts to stick between about half of the tines and look a little bit syrupy I call it done. I like using the apple pectin from crab apples that I harvest because it avoids using liquid pectin and I think it tastes better. This modification left some vinegar but not enough to leave a vinegar taste as Steve noticed.

3 users found this review helpful
Reviewed On: Sep. 28, 2013
Mango Chutney
I found like many reviewers that the taste was good but the sauce a little too runny. I simmered it a while uncovered to thicken it. I then added a jar of previously made apple butter and now love the taste and consistency. There is no way this recipe takes only 10 minutes of prep time. It took me about 15 minutes to just prepare the 8 mangos I used and I scaled the recipe back to 1/2 the original.

2 users found this review helpful
Reviewed On: Jan. 20, 2013
Mexican Bean and Squash Soup
great recipe - substitutions made - some from necessity - others by choice - zucchini, cilantro and black beans instead of acorn, parsley and white beans. I omitted the cheese and added cubed avocado at the end. I'll try it later with the cheese as I expect it adds something. yummy soup and uses some of my zucchini from the garden

5 users found this review helpful
Reviewed On: Oct. 17, 2008

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