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Homemade Ketchup

Reviewed: Mar. 23, 2014
I do a couple things just a little differently. I made a gallon, and froze the extra. Let me say that my Favorite Ketchup by Far- is the recipe for fermeted ketchup in Nourishing Traditions. It's EASY and tastes better than anything you can fathom when thinking Ketchup. But I hate to cook a fermented food and I needed a cookable Ketchup for BBQ Sauce. So- I made this, and it turned out great- but I carried over some ideas from my favorite Ketchup. To the Gallon I used 1/2 cup Fish Sauce, skipped the clove, and used 1 cup honey in place of 2 cups sugar. I used some red wine and some white wine vinegar (just because it's what I had)- it turned out as good as Heinz, and Almost as good at the Fermented stuff I make from NT. Good stuff- no corn syrup, no junk. Also, if you used strained tomatoes you don't have to strain when you're done. Just put all the ingredients in the crock pot, leave the lid off and it's done in a few hours. Worth it- as long as you make a lot and freeze the extra.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Mar. 23, 2014
It turned out AMAZING!!! But... I made some changes- hence the 4 star. First let me explain that we are Paleo because my DD has a mild IBS (which thanks to Paleo is healing up on it's own). So when a recipe calls for sugar I use half whatever it calls for in honey. When it calls for brown sugar I do the same- but it's 1TB molasses per cup for Paleo "brown sugar". So I did that here. I had everything on hand except for the RW-Vinegar and celery seeds. I chose to use fresh onion and garlic. I used 1/6cup onion and 4 cloves garlic and sauteed them in the butter, I waited till they caramelized lightly- figuring they would have a deeper flavor. I used smoked paprika, because I like a smokey sauce. I put it all together without the Vinegar and celery seeds and then ran up to the store with it in a slow cooker. When I got back with the ving I Loved the smell, but noted it already smelled very acidic "bright". So I tasted it- and this is the most significant change- I really did Not want to make it that much More acidic than it already was. I added 1/4 cup vinegar and tasted it again- and Man am I Glad I did!! because I thinking adding anymore than that would've ruined it for us. I Loved it that way- but I noted that there was not much of an umami taste, that I thought would really play well with the smokiness. So- I added 1Tb of Fish Sauce. It is as good at the sauce we get at a local restaurant that's known for it's homemade sauces!! Seriously- Perfect!!
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Cinnamon Syrup

Reviewed: Sep. 27, 2010
Try this on the Pumpkin Pancakes from this sight - you'll be soooo glad you did. It highlights the pumpkin flavor beautifully. It is very thick, but I like it as is. Still, if you're concerned about spread-ability, go ahead and reduce the flower. If you're using it on pumpkin pancakes you can also add a little nutmeg and/or ginger powder. I use 1/4 tsp nutmeg and just sprinkle ginger in.
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Stuffed Cabbage Rolls

Reviewed: Sep. 8, 2010
Very Versatile - read for a vegetarian alternative if you're interested... I love this recipe, mostly because of it's versatility. I replaced the beef with chickpeas, used spaghetti sauce (because it's what I had on hand), and put it in a slow cooker. It turned out wonderful! I think next time I might use one more egg, and perhaps 1/4 cup of bread crumbs (the chickpeas did crumble and fall apart a bit more than beef would), but the flavor was awesome as is. You can do anything you want with this base recipe though, and it'll come out good.
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Pumpkin Pancakes

Reviewed: Aug. 19, 2010
I love these, but I would have to say plain maple syrup doesn't do them justice. There's a really simple recipe on this web page for cinnamon syrup that makes the pumpkin flavor really pop :) Yum! I've been told that bay leaf, oddly enough, makes pumpkin taste more ''pumpkiny', so I'm trying to think of a way to try that out with this recipe. I've made it several times and plan to start playing with it a little to see how it comes out - but they're Phenomenal exactly as is too. I'm going to try nutmeg and cloves while leaving out the allspice. I also want to try kefir (it's like a drinkable yogurt) in place of the milk and leave out the vinegar since the kefir has lots of lactic acid from the beneficial bacteria.
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Honey Fruit Salad

Reviewed: Aug. 11, 2010
Wow!!! The honey blends with the juices that press from the berries (under their own weight, and from the pressure of stirring) and the resulting marinade is amazing! Yummmm....
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Vegan Black Bean Soup

Reviewed: Aug. 11, 2010
Awesome! Absolutely Awesome! We ate 2quarts of it the first Night, and there are only two of us! I use a slow cooker - just doing the onion, garlic, and carrots in the skillet in oil first and then tossing the rest in the crock. It comes out sooooo yummy! We add salt - it's the only thing I think is missing. I cut the chili powder just a bit, because we don't really like much bite (yeah we're wimpy) but even where we made the changes, were only personal preference type stuff - this recipes is 99%perfect as is - but I Really think it Needs salt - start at 1tsp and work up to taste
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