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Thread: Dips, Sauces and Marinades

  1. #46
    Bean bun going offline Ciel's Avatar
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    Sauce and skewer recipe (for oven): https://www.soberjulie.com/2016/11/h...icken-skewers/
    2021-Bring on the sunshine, sweets & online shopping.

  2. #47
    MacGyvering the situation Ciel21's Avatar
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    Fat free salad dressing using yogurt (it does look like a ranch dressing?)
    https://www.youtube.com/watch?v=s_WKsDI5ckQ
    2022-Pantone colour of the year is Very Peri. I love purple! Formerly known as @Ciel.

  3. #48
    Smart Canuck SnowFlakey's Avatar
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    Im making the sauce for Salad D'hiver this morning and will take some pictures to post here later on.

  4. #49
    Smart Canuck SnowFlakey's Avatar
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    This is the Salad D'Hiver that i started yesterday. Hubby helped me prep the vegies and this morning i made the marinade. Here is a picture below.Name:  DSC00064.jpg
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  5. #50
    Smart Canuck SnowFlakey's Avatar
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    Here is the recipe im translating from French to English.

    SALADE D'HIVER (WINTER SALAD)

    5 1/4 cups diced tomatoes
    3 cups chopped onions
    5 1/4 cups chopped celery
    1 red or green pepper, chopped (i used red for colour)
    1/2 cup coaarse salt
    1 1/2 cups sugar
    1 cup vinegar
    3 tbsps mustard seed

    Mix tomatoes, onions celery and pepper tohether. Add the coarse salt to the vegetables. Mix everything together. Pour into a cheesecloth (or something like that: i used 2 metal colanders) and leave suspended overnight for the liquid to drain.

    In a pot, mix the vinegar, sugar and mustard seed. Boil just until the sugar is incorporated into the mixture.

    Make sure your pots are sterilized. Fill your jars with the vegetables. Add the boiling mixture into your jars. Cover and let stand in the fridge or in a cool place.
    Source: Nell.

    SALADE D'HIVER

    1.3 L (5 1/4 tasses) de tomates en dés
    750 ml (3 tasses) d'oignons hachés
    1.3 L (5 1/4 tasses) de céleri haché
    100 ml (3 1/2 oz) de poivrons rouges ou verts hachés
    125 ml (1/2 tasse) de gros sel
    350 ml (1 1/2 tasse) de sucre
    250 ml (1 tasse) de vinaigre
    45 ml (3 c. à soupe) de graines de moutarde

    1. Mélanger les tomates, les oignons, le céleri et les poivrons. Ajouter le gros sel aux légumes. Déposer sur une étamine et suspendre. Laisser égoutter toute une nuit.

    2. Mélanger le sucre, le vinaigre et les graines de moutarde.

    3. Faire chauffer jusqu'à ce que le sucre soit dilué.

    4. Mettre les légumes égouttés dans des bocaux stérilisés et verser le liquide dans les pots.


    Il est préférable de la garder au réfrigérateur ou en chambre froide.
    Source: Nell
    Last edited by SnowFlakey; Tue, Oct 26th, 2021 at 10:46 AM.

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