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I made this for Thanksgiving and it was a big hit. We made a lot and froze the rest. Three weeks later we had an impromptu large gathering at the house and scrambled around to pull off refreshments and viola! We looked like we had it all planned... which was bad because the occasion was a funeral. lol Nevertheless, I think this is a really good recipe. One note though, we tried it with Sprite and with Club soda and the Sprite was waaaay too sweet - club soda was perfect (Even for kids). Thanks!

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6 users found this review helpful

Dulcia Domestica

Reviewed: Sep. 27, 2010

We can't use any alcohol, but don't let that stop you from appreciating this fabulous recipe. Made once by the recipe (using pure non-sugared grape juice instead of wine) and they were awesome. Then made them again for a pot luck with some alterations. I made 2 dozen, 1/2 pinion-1/2 sliced almond - used freshly made concord grape juice without sugar - about 3/4 cup, with Agave - 3/4 cup, a sprinkle of fresh rosemary from my garden. Poached the dates in that over medium heat as the recipe states. Then I removed the dates, arranged them on a serving platter, added 3 tablespoons of balsamic vinegar and reduced it to a sauce. Drizzled that over the dates and garnished with a twig of rosemary. It was a huge hit! Someone told my husband that he was so lucky to live with such a good cook... ha! I think you could use unsweetened cranberry - or almost any tart fruit juice and achieve a yummy result. Thank you!

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3 users found this review helpful

Habanero Pepper Jelly

Reviewed: Sep. 9, 2010

Fabulous! I knew this was going to be a good recipe when I read the ingredients, but it's beyond good. I only had the powdered pectin which I added slowly, stirred frequently and used two boxes. I think in hind sight I could have used a box and a half. You need to cook jelly until it passes the "gel-test." Put a small dish in the freezer until it's cold, drop a puddle of your concoction on the dish and push it back with your finger - if there's a light skin on the top and the mixture slides back, it's done. Mine turned out a little too thick when I put it in the fridge, but at room temperature the texture is perfect. Instead of mincing the red peppers I used peeled/roasted red peppers and put them in a food processor. Worked out perfectly - lovely red flecks of peppers mixed in with the carrot shreds. Now here's the real orgasm... pour some jelly on top of chèvre (goat cheese) and serve it with crackers... OMG! That'll snap any silly cowgirl right on out of the blues! Tomorrow I will try to blend some with butter to make habanero butter... Thank you so much!

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30 users found this review helpful

Green and Red Tomato and Corn Soup

Reviewed: Oct. 13, 2009

A wonderful soup! And a perfect end to the reign of my over zealous tomato plants. I used 6 medium green and 6 mixed bag-ripe yellow and red tomatoes, 8 cups of instant veggie broth, added a handful of chopped up fresh basil, a couple little yellow squashes and a can of red kidney beans. Then just to punch it up (we like things smokin') I threw in 3/4 cup of Bueno brand frozen hot red chile puree. The cut sweet corn is such a great compliment to the tangy tomatoes. Awesome!!! My meat-mongerin' family didn't even notice that we were going Vegan for the night and hunkered-in like it was steak! Took me all of 1/2 hour to make a huge pot. Thank you, thank you, thank you. What a practical, delicious fall dish.

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1 user found this review helpful

Easy Mexican Casserole

Reviewed: Oct. 3, 2009

Big hit on the home-front... husband and teenage son thought it was the bomb. I added a layer of roasted hatch chilies because I wanted to use them up and get some more... I'd recommend that! You could get the same effect with a can of green chilies. Still good the next day as leftovers, but not quite the same with soggy chip crumbs.

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2 users found this review helpful

Outrageous Warm Chicken Nacho Dip

Reviewed: Oct. 3, 2009

Yumm!

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1 user found this review helpful

Fresh Papaya Jam

Reviewed: Oct. 3, 2009

Nice jam! I had some fresh tangerines on hand so I squeezed a couple of them in instead of orange juice... delicious. A great way to take advantage of the giant papayas that go on sale in the Mexican market. The color is gorgeous.

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5 users found this review helpful

Salsa II

Reviewed: Oct. 3, 2009

Great recipe! I added a 1/4 cup of white wine vinegar and the juice of a lime to increase acidity so I could process it into cans. I also added more jalapenos and 1/2 with seeds to increase the heat. We like salsa extra hot. The intention was to make jars to give away for the holidays. I just noticed that my teenage son and husband are sneaking jars for themselves... I can tell that they will be gone by the end of the month. Looks like I'll be making another batch!

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2 users found this review helpful