Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Canned Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Saturday 17 January 2015

Canned Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Canned Vegetable Recipes Biography

Source:- Google.com.pk

Chef John's Spaghetti al Tonno:-
"Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish."
Ingredients Edit and Save
Original recipe makes 4 servings Change Servings
    2 tablespoons olive oil
    1 anchovy fillet
    2 tablespoons capers
    3 cloves minced garlic
    1/2 cup dry white wine
    1/4 teaspoon dried oregano
    1 pinch red pepper flakes, or to taste
    3 cups crushed Italian (plum) tomatoes (such as San Marzano)
    salt and ground black pepper to taste
    1 pinch cayenne pepper, or to taste
    1 (7 ounce) can oil-packed tuna, drained
    1/4 cup chopped fresh flat-leaf parsley
    1 (12 ounce) package spaghetti
    1 tablespoon extra-virgin olive oil, or to taste
    1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
    1 tablespoon chopped fresh flat-leaf parsley, or to taste
Directions
    Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
    Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
    Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
    Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
    Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
    Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.
Big Batch Spaghetti Sauce:-
Ingredients:
    1/4 cup olive oil
    3 medium onions, chopped
    2 cloves garlic, minced
    12 cups tomatoes, peeled,cored,and chopped,approximately
    3 (12 ounce) cans tomato paste
    3 tablespoons brown sugar
    1 tablespoon dried oregano
    4 teaspoons salt
    2 teaspoons dried basil
    1 teaspoon dried black pepper
Directions:
    1
    Heat oil in large pan.
    2
    Saute onions and garlic until tender.
    3
    Add rest of ingredients.
    4
    Heat to boiling.
    5
    Reduce heat.
    6
    Simmer, partially covered, for 2 hours.
    7
    Stir occasionally.
    8
    After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family; (When ready to use, thaw and heat).
    9
    Or process in a boiling covered canner for 35 minutes
    10
    Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc.
    11
    This sauce is great for any Italian dish.
    12
    Great as a sauce for pasta and as a pizza sauce.
Bread and Butter Pickles:-
Ingredients:
    15 cups sliced pickling cucumbers
    3 onions, thinly sliced
    1/4 cup coarse salt
    4 cups cracked ice
    2 1/2 cups cider vinegar
    2 1/2 cups sugar
    3/4 teaspoon turmeric
    1/2 teaspoon celery seed
    1 tablespoon mustard seeds
Directions:
    1
    Combine cucumbers, onions, salt and ice in a large bowl.
    2
    Mix well.
    3
    Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
    4
    Rinse and drain thoroughly.
    5
    Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
    6
    Add drained cucumbers.
    7
    Place pot on medium low heat.
    8
    Bring almost to a boil, but DO NOT ALLOW TO BOIL.
    9
    Remove from heat.
    10
    Seal in sterilized jars, 10 minutes in a hot water bath.
    11
    Easy way to sterilize jars: Wash them well in hot soapy water.
    12
    Dry them off.
    13
    Put on a cookie sheet, right side up, at 225°F for 15 minutes.
    14
    Turn off oven and leave them in there until you need them.
Sweet Pickled Banana Peppers:-
Ingredients:
    1/2 lb banana pepper, seeded and sliced crossways into rings
Pickling Juice
    2 cups white vinegar
    2/3 cup white sugar
    1/2 teaspoon mustard seeds
    1/2 teaspoon celery seed
Directions:
    1
    Sterilize 2- 1/2 pint jars.
    2
    Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
    3
    Place peppers in the 1/2 pint jars.
    4
    Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
    5
    Be sure the edge of the jar has no juice on it.
    6
    Place lids and screw on bands finger-tip tight.
    7
    Seal jar and leave for 2 weeks.**.
    8
    **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

Canned Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics