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Barbara's hot sauce recipe

Barbara's hot sauce recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Chilli sauce

This American-style hot sauce is inspired by what one finds on the table in the country's many Mexican and Tex-Mex restaurants, and gives just about anything the right amount of spice. Try it on burgers, tacos, barbecued meats and vegetables - the possibilities are endless!

33 people made this

IngredientsServes: 30

  • 4 (400g) tins chopped tomatoes, puréed
  • 280g (10 oz) minced onion
  • 6 jalapeno or green chillies, chopped
  • 1 dessertspoon ground cumin
  • 2 tablespoons salt
  • 2 tablespoons caster sugar
  • 110ml (4 fl oz) white wine vinegar
  • 1 teaspoon minced garlic
  • 400g (14 oz) passata
  • 85g (85 g) tomato purée
  • 110ml (4 fl oz) ketchup
  • 225ml (8 fl oz) water

MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min

  1. In a large stockpot, combine tomatoes, onion, chillies, cumin, salt, sugar, vinegar, garlic, passata, tomato puree, ketchup and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
  2. Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (27)

Really good. The flavor and texture are great and very close to pico. Some cilantro would make it more authentic.-12 Aug 2011

Used different ingredients.Here in Texas we call this Pico de Gallo, but they'd laugh you out of the state if you put ketchup and sugar in your pico de gallo. The real thing: fresh, finely chopped tomato, jalapenos, white onion, cilantro and garlic. Spritz with fresh lime juice, salt to taste. Can also add diced avocado Buen Provecho!-15 Dec 2010

Used different ingredients.Used fresh Cilantro choppedLess sugar if using Ketchup it is sweet already.Juice of one lime.-06 Apr 2009


Fast & Easy Hot Sauce


Almost every recipe I see on Whole30, or other Paleo blogs that requires hot sauce as an ingredient simply lists Franks Red Hot Sauce. Although this brand of hot sauce is allowed on many other diets, it contains xanthan gum which unfortunately does not make it SCD legal.


I set to work trying to make a homemade hot sauce and it turns out it couldn’t be easier to do. I’m talking 15 minutes, 1 pot and a handful of ingredients kind of easy. This sauce also lasts for weeks in the fridge and freezes well, so one batch will last you a long time.


I am a glutton for punishment and prefer a hot sauce that has my nose running and forehead beading with sweat, but if you like your hot sauce on the tamer side, you can use less chilies or choose ones that are milder in heat.


After growing up in North America where most grocery stores have at least 5 varieties of chilies, I was shocked when I moved to the UK and realized most stores sell bags of chilies simply labeled red or green with no mention of variety or heat intensity.


I used what I think was a fresno chili for this recipe, but red Thai, cayenne or jalapeno would also work well, just adjust the quantity accordingly depending on your preferred spiciness.


There are so many great ways to use this sauce, you can use it as a marinade for chicken, as a burger sauce or even as a salad dressing. I also love mixing it in with a bit of mayo or mixing it into ground meat to make spicy hamburger patties or meatballs.

Here are a few other condiment recipes you will love…

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


Homemade Hot Sauce

  • Quick Glance
  • (2)
  • 25 M
  • 7 D
  • Makes 64 tablespoons | 1 quart

Special Equipment: Mason jars with O-rings (that's the metal ring thinger)

Ingredients US Metric

  • 1 pound fresh cayenne peppers, stemmed (about 4 cups)
  • About 2 tablespoons water
  • 1 1/2 teaspoons pickling salt* (see *What is pickling salt? above)
  • 2 cups distilled white vinegar

Directions

Pack the peppers in a food processor and pour in the water. Pulse until the peppers form a chunky mass made of small pieces and then add the salt. (If you’re the sort of home cook who likes to use weights and measures, you’re going for about 2.5% salinity in your initial fermentation.)

Place the peppers in a large Mason jar, cover it with a square of paper towel, and secure the towel with the jar’s O-ring (the metal ring thinger). Store the jar in a dark spot that hovers around 70°F (20°C)—a kitchen cabinet works well—and let it do its thing, undisturbed, for 48 hours.

Skim any accumulated mold from the surface and stir the peppers. Cover again with the paper towel and the jar’s O-ring and repeat the skimming and stirring every day or so for 5 more days. The total fermentation time is 1 week.

After skimming any accumulated mold from the surface on the last day, dump the fermented peppers into the food processor and pulse a couple of times.

Strain the mixture into a large pitcher or other container, pressing on the solids with the back of a spoon or with a small spatula to remove all the liquid. Add the vinegar to the strained liquid and stir. Pour the hot sauce into jars, cover tightly with rings and lids, and refrigerate for up to several weeks. Originally published January 17, 2015.

Recipe Testers' Reviews

SPECTACULAR! If I could use just a single word to describe this homemade hot sauce recipe, it would be spectacular.

I used a pound of VERY hot, small, green Thai peppers, as the markets near me had no cayenne peppers. I kept the jar on a high shelf in a kitchen cabinet so it wouldn't fall into enemy hands.

After 2 days, the surface had a thin layer of a furry green mold, which I scraped off with a spoon and discarded. In the following days, I noticed very little, if any, mold growth. What I did notice was a bit of liquid forming at the bottom and a powerfully GOOD smell, which actually surprised me.

After 7 days, I put the peppers in a food processor. There really was not a lot of fluid. I pulsed everything to a nice puree. I used a small strainer over a jar to collect the liquid, and again there was very little liquid, so I used a small silicone spatula to press the very thick liquid from the peppers and into the jar. This step was by far the most time-intensive, taking nearly 20 minutes.

For the final step, I poured 2 cups vinegar through the remaining pulp and seeds in the strainer, stirring until it ran dry. The overall time was a week. Would I do this again? Was it worth it? Absolutely! I have NEVER tasted a hot sauce so complete and, to use an overused yet perfect word to describe it, complex.

I love hot sauce—a lot. My cabinet and fridge are full of various bottles of hot sauce from all over the world, and I reach to each one for specific types of food. This homemade hot sauce is a best-of-all-worlds hot sauce.

I made a few changes to meet my needs. I didn't have cayenne peppers on hand, but I did have a ton of other kinds of peppers, hot and sweet. I used a blend of them, leaning heavier on the spicy pepper side. I used my pickling salt from Penzey's and stored my mixture in a quart-size Mason jar covered with cheesecloth in the pantry. The proportions are good. My peppers didn't accumulate actual mold during the entire process. At the end of the week, I blended everything together in a blender and loved the flavor and texture so much that I didn't want to strain it. Instead, I left it a little thicker, and it was still easy to pour from a jar.

I brought about 4 cups in a huge bottle to a big party, and it was gone before dinner was finished being served. The remaining sauce is in the fridge, and I have found it to be delicious on everything from tacos, eggs, Vietnamese food, and more. I'll definitely be making this again and look forward to seeing the variations in flavor as the availability of peppers at the market change.

This homemade hot sauce recipe took me about 10 minutes and then a week of patient waiting. I ended up with a foam-like "growth" on top of my peppers, which I easily skimmed off. I didn't want to waste the peppers, so I mixed them with a cup vinegar and shook it up. I let that sit overnight, and it made a delicious pepper sauce as well.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

If I wanted to can this to make it shelf stable would I use the water bath method at 10 minutes? Would that change the flavor at all?

Hi David, I asked Melissa our resident expert in canning and she said this is fine in a water bath, though it will last quite a long time in the refrigerator.

By any chance is this the traditional Portuguese hot pepper sauce called piri-piri? I ask this because I googled various hot sauce recipes today, looking to make good use of this year’s bountiful little hot pepper harvest from my garden, and was pleased to find one from Leite’s Culinaria, which I have found to be a delightful source of traditional Portuguese recipes over the years, especially those from my maternal grandparents’ homeland nos Açores.

Heqrculano, this isn’t piri-piri per se, but let’s face it–all hot sauces are kissing cousins! It’s quite close. This is my recipe for piri-piri.

Can this recipe be processed in a canner for future use? (Water-bath canner)

Yes, Loralee, this can be processed in a water-canner. It will also keep a long, long time in the fridge, whether uncanned, or canned then opened.


Number of Calories: Based on 1 serving

  • Calories: 40
  • Fat: 0.2g
  • Carbs: 8.7g
  • Protein: 1.5g Rating

This recipe serves 30 people.

Ingredient Serving Size Servings
Crushed Tomatoes (Canned) 1 oz 64.0
Onions - Cooked 1 cup 2.0
Cumin 1 tsp 2.0
Salted Butter 1 tbsp 2.0
White Sugar and Water Syrup 1 tbsp 2.0
Vinegar 1 cup 0.5
Minced Garlic 1 tsp 1.0
Tomato Paste 1 can 0.5
Ketchup 1 cup 0.5
Water 1 cup (8 fl oz) 1.0

Nutritional Value and Information

How many calories are in 1 serving?

39 calories are in 1 serving - it has the same quantity of calories as 3.2 tbsp sugar free strawberry preserves, 0.8 tbsp grape jelly, and 14.34 g of coriander leaf.

How many carbs are in 1 serving?

For most people, 8.7 grams is 2.9% of your daily recommended limit of carbs. This recipe has the same amt of carbs as foods like honey, white rice and fruit cocktail containing 65.25 g per 300 calories, which is a very high amount. Compared to foods in its food group, this recipe has a stiff amt of carbs. In this case, within its own food group, this recipe has less carbs than nearly 25 percent of other foods. Similarly, this recipe has less carbs than approximately 13% of all foods in our entire database.

How much cholesterol are in 1 serving?

0% of your recommended limit per day will be filled by this recipe. With 0 milligrams per 500 calories, this recipe has a trivial level of cholesterol (it has the same amt as foods like vodka, plums and trail mix). Compared to foods in its food group, this recipe has a low amount of cholesterol. Here, just 0% of other foods in this food group have a lower ratio of cholesterol to calories. In the same way, this recipe has less cholesterol than roughly 100 percent of all foods in our database.

How much fiber are in 1 serving?

Compared to foods in its food group, this recipe has a premium amt of fiber. In this case, about 93 percent of other foods in this food group have a lower fiber ratio. Similarly, about 7% of all foods we analyzed have a greater ratio of fiber to calories. This recipe has the same amt of fiber as foods like carrots, prunes and apples with a fiber/calorie ratio of 4%, which is a very high amount. 6.4% of your daily recommended consumption will be filled by this recipe.

How much protein are in 1 serving?

Compared to foods in the same food group, this recipe has a high quantity of protein. In this case, roughly 12% of foods in this food group have a greater ratio of protein to calories. In the same way, nearly 46 percent of all foods in our database have a greater protein percentage. Having a fair amt of protein with a protein/calorie ratio of 15%, it has the same amount as carrot cake, cornbread and potato salad. 1.5 grams is 3% of your daily limit for a healthy female.

How much saturated fat are in 1 serving?

This recipe has the same amount of saturated fat as foods like puddings, corn on the cob and garlic at 0 g per 400 calories, which is a meager amount. Compared to foods in the same food group, this recipe has a small quantity of saturated fat. Here, just 0 percent of other foods in this food group have a lower ratio of saturated fat to calories. Likewise, just 0% of all foods in our system have a lower saturated fat/calories percentage.

How much sodium are in 1 serving?

701 mg is 29.21% of your daily recommended consumption of sodium for a healthy female. Having a enormous amt of sodium containing 8762.5 mg per 500 calories, it is around the same amt as jalapenos, ketchup and caesar dressing. Nearly 5% of all foods in our entire database have a greater ratio of sodium to calories. Similarly, compared to foods in the same food group, this recipe has a very high quantity of sodium. In this case, within its own food group, this recipe has less sodium than almost 8% of other foods.

How much sugars are in 1 serving?

Having a enormous degree of sugar with a sugar/calorie ratio of 56%, it is around the same quantity as marshmallows, melons and nectarines. This recipe has a moderate-high quantity of sugar compared to foods in its food group. In this case, around 27 percent of foods in this food group have a greater ratio of sugar to calories. Likewise, this recipe has less sugar than roughly 13% of all foods in our system. For most individuals, 5.6 g is 14% of your daily recommended intake.


Ingredients

Put the peppers and salt in a food processor and pulse until the peppers are minced finely. Scrape down the sides of the bowl from time to time.

Once the peppers are chopped pretty finely, let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.

Pour the hot sauce into sterilized glass bottles or jars and cover with airtight lids. Store the finished product in a cool place or in your refrigerator until the flavors meld together nicely. Or, you can place your bottles of pepper sauce in the sun for two to three days to ripen quickly and then store in a cool place. If there's no sun where you are, let the pepper sauce cure for at least five days before use so that the flavors can develop.


  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
  • 2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded (see Tip)
  • 4 cloves garlic, minced
  • 1 pound tomatoes, diced (about 3 cups)
  • 1 cup distilled white vinegar
  • 2 teaspoons salt
  • 1-3 teaspoons sugar

Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.

Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.

Tip: The membranes that hold the seeds are the spiciest part of chile peppers (that's where the capsaicin is). The seeds pick up some spiciness by association. You can customize the heat of salsa or hot sauce by using some or all of the seeds along with the flesh of the pepper and tasting as you go. Be sure to wash your hands thoroughly after chopping hot peppers or wear rubber gloves.

To make ahead: Cover and refrigerate for up to 1 month or freeze in an airtight container for up to 6 months.


Fan Recipes

Those of us who love “WOODY’S”® enjoy making our own recipes and sharing them with others. The following recipes have been submitted by our loyal friends and are yours to enjoy anytime. We invite you to share your favorite “WOODY’S”® recipes as well.

Woody’s BBQ Sauce

Submitted by: Jim, Fritch, TX

Ingredients:
1 Bottle (13 oz) WOODY’S Cook-In Sauce
35 oz Ketchup of your choice
1.5 C Brown Sugar
8 oz. Butter
3 T Lemon Juice
3 T Worcestershire Sauce
3 T Liquid Smoke

Directions:
Mix all ingredients and heat to right before boiling stirring constantly. Turn down heat and simmer for 10 minutes.

a) 1/4 cup of Woody’s cooking sauce
b) 1/4 cup ketchup
c) 2 tsp brown sugar
d) 1 tsp balsamic vinegar
e) 1 tsp of your favorite hot sauce

• On a heat resistant plate spread the cumin seeds and toast in an oven for 15 minutes at 250 degrees F.

• Chop the toasted cumin seeds into a fine powder.

• Toast the sourdough bread and cut into small pieces.

• Combine all of the loaf ingredients into a large bowl and mix by hand.

• Transfer to meatloaf pan and cover with aluminum foil.

• Place in refridgerator and allow loaf to cool for at least 1 hour

• Remove meatloaf from refridgerator and bake the meatloaf for 30 minutes at 350 degrees F.

• While the meatloaf is baking prepare the glaze as follows…

• In a small sauce pan add the ketchup, Woody’s cooking sauce, brown sugar , balsamic vinegar, and hot sauce and stir on low heat for about 5 minutes.

• When the meat loaf has completed the 30 minute bake, remove the aluminum foil and add the glaze to the top of the meatloaf.

• Continue baking the meatloaf for 30 to 35 minutes.

• Remove the meatloaf from the oven and allow to rest for 10 minutes prior to serving.

Serve meatloaf with mash potatoes and steamed asparagus.

Chef Notes: A mortar a pestle is a good way to prepare the toasted ground cumin seeds. Similar to roasting peanuts in the shell, toasting seeds will bring out the natural oils and blend the seed flavor into the meatloaf mix. I have also found that using finely chopped sourdough bread is much preferred over store bought bread crumbs. In the case of saving time in meal preparation, ground cumin and bread crumbs can be used instead.

Alamitos Beach neighborhood is located near downtown Long Beach of which lineage dates back to 1784 as part of the Spanish land grant to Manuel Nieto. This sizable land grant was known as Rancho Los Cerritos and would become the future home of Wilmore City and Long Beach.

This area is where Woody Morse first made his barbecue sauce after moving west. The old store front located at Atlantic boulevard and 4th street is currently occupied by a local neighborhood resource center. Much of the neighborhood has not changed since Woody’s barbecue adventure. The Methodist church is located across the street from Woody’s old business and St Anthony’s church and parochial school is a block way. Many stores still carry and sell Woody’s namesake product in the beach area.

2 stalks Celery cut into 1 in pieces

Dump the dry stuff into the wet stuff and mix well.

In a 13″ x 9″ glass cake type pan pile the mushrooms in a loaf line. It will be kind of tall, thats ok. Now take your mealoaf mix and make a loaf on top of the mushrooms. Try to keep as many of the mushrooms under the meat as possible. Think pineapple upside down cake.
Cook at 350 degrees for 1hr. drain the fat, slather with some Woodys and cook for another 15-30 minutes until done to your liking.
Remove and let rest for 5 minutes, slice and enjoy.
Serves 4 firefighters, 8 normal folks.


Barbara's hot sauce recipe - Recipes

A Few of Charlotte’s and Barbara’s Favorite Recipes

Look for more great recipes in the new Charlotte LaRue mystery, Wash and Die!

As you know, Charlotte is a borderline diabetic, but sometimes, much to her chagrin, she just can’t resist certain tempting dishes. She claims that its all Barbara’s fault. If Barbara wouldn’t tempt her, she could resist. But of course Barbara, like any good Louisiana citizen, loves food. Almost every event in Louisiana—Mardi Gras, Jazz Fest, Alligator Festival, Gumbo Festival, Jambalaya Festival, Andouille Festival, Peach Festival, Strawberry Festival—revolves around food. So, Barbara and Charlotte thought they would share just a few of their favorite recipes.

Gumbo — yum!

Chicken and Andouille Gumbo

1/3 cup oil
1/3 cup flour
2 cups chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped green onions
1 raw chicken (cut in serving pieces)
1 lb. Andouille sliced (you may substitute hot smoked sausage)
1/2 teaspoon garlic powder
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 1/2 quarts hot water
File' (optional)

In large pot, heat oil and stir in flour. On low heat, stir constantly till creamy and the color of dark caramel. (Hint: this step can be done in a microwave, but stir every 20 seconds then, transfer to pot.) Add onion, celery, bell pepper, and green onions. Constantly stirring, cook on medium heat until vegetables are tender (about 5 minutes). Add remaining ingredients and simmer about 1 1/2 hours. Serve over cooked rice. Sprinkle with file'. Serves 6-8.

Delicious Tradition!

SHRIMP PO-BOY

Charlotte absolutely loves shrimp po-boys. According to several sources, these New Orleans sandwiches have been around since the late 1800s.

What defines the po-boy from other sandwiches is the bread. Fresh French bread with a crispy crust on the outside and a soft interior is a must.

One 4" to 6" loaf of fresh French bread
(if the loaf is longer, you must cut it in half)
Butter to taste
Mayonnaise to taste
Frid Shrimp
Lettuce
Sliced Onion
Sliced Dill Pickle
Sliced Tomato

Slice the French bread in half lengthways, slather butter first, then mayonnaise on the inside of each half, and fill it with fried shrimp. Now, do you want it plain or "dressed?" If you want it "dressed" add shredded lettuce, onions, pickles, and tomatoes.

Serves a bunch!

BAKED SPAGHETTIi (serves a bunch)

2 lbs. hamburger meat
2 cans tomato soup
1 teaspoon cayenne pepper
2 teaspoons paprika
3 Tblsp. Worcestershire Sauce
1 large onion chopped
4 cloves garlic chopped (or a little garlic salt)
1 cup ketchup
cheddar cheese

Brown meat, onion and garlic. Add tomato soup, paprika, and cayenne. Simmer for 10-15 minutes. Add ketchup, Worcestershire Sauce, and 1 cup grated cheese. Then, stir.

Cook spaghetti, drain, then mix with meat mixture. Pour into a pan or dish and add enough grated cheese to lightly cover top. Bake (about 400 degrees) until cheese melts.


Mmmmmmmmmmm.

BROWNIES TO DIE FOR
Makes 16 servings

½ cup shortening
6 tablespoons cocoa
2 tablespoons butter (may substitute margarine)
2 medium eggs
1 cup sugar
1 teaspoon vanilla
¾ cup sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup broken pecans

Preheat oven to 350 degrees F. Lightly spray 8x8x2-inch baking pan with nonstick cooking spray.

In medium microwavable bowl, microwave on high shortening, cocoa, and butter for 1 minute or until butter and shortening are completely melted. Stir well cool. In a separate bowl beat eggs till light stir in sugar, then add cooled chocolate mixture and vanilla. Add sifted dry ingredients and mix well. Fold in pecans.

Bake for 30-35 minutes. 10 minutes before brownies are done, prepare icing, then while brownies are still hot from the oven, spread icing.

BROWNIE ICING

½ stick butter (may substitute margarine)
3 tablespoons milk
2 tablespoons cocoa
½ teaspoon vanilla
½ box confectioners sugar

Microwave butter, cocoa, and milk in microwavable bowl for 20 seconds or until butter has melted and is bubbly. Stir well and add sugar. Return to microwave for 10 seconds, then add vanilla. Beat well and spread over brownies while hot. Cool, then cut in 16 squares.


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A perfect dessert for a romantic dinner for two.

RED VELVET CAKE

1/2 cup Crisco
l tablespoon cocoa
l l/2 cup sugar
l cup buttermilk
2 oz. red food color
3 teas. vanilla
2 eggs
l teas. baking soda
l teas. salt
l tablespoon vinegar
2 cups flour

Cream sugar and Crisco together well until light and fluffy add the food coloring and unbeaten eggs, one at a time, beating well after each addition. Sift together 3 times: flour, salt and cocoa. Add dry ingredients alternately with with buttermilk to the sugar mixture and mix well. Add the vanilla and beat well at least 2 minutes. In a separate bowl, dissolve soda in vinegar, then gently fold mixture into cake batter. Don't beat. Pour batter into 2 (or 3) well greased and floured round cake pans then bake in 350 degree oven for approximately 35 minutes.

RED VELVET CAKE ICING

3 tablespoons cornstarch
l cup sugar
l cup milk
l teas. vanilla
2 sticks Parkay margarine

Cook cornstarch and milk in a double boiler* and stir constantly (mixture must not be lumpy). After mixture thickens, cool completely. In separate bowl, cream margarine, sugar and vanilla then add to first mixture and beat until fluffy.
*(Note: cornstarch and milk may be cooked in microwave--time will vary and mixture must be stirred every minute or so.)


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This chocolate pie is Barbara’s mother’s recipe
and an all-time favorite of Barbara’s family.

MAMAW'S CHOCOLATE PIE
(Serves 6 – 8, depending on how you slice it.)

3/4 cup sugar
3 tablespoons cornstarch (or 2 heaping tablespoons of flour may be substituted.)
2 eggs separated
1 1/2 cup milk
2 tablespoons (slightly rounded) cocoa
2 tablespoons margarine
1 teaspoon vanilla
1 baked pie crust

In boiler, mix sugar, cornstarch, cocoa, and egg yolks well, then slowly add milk and vanilla. While stirring continuously, cook over medium heat until mixture thickens to pudding consistency. Add margarine and stir well. Remove from heat. With mixer, beat egg whites until frothy then, while beating constantly, add 1/3 cup sugar and dash of cream of tarter. Beat until egg whites are stiff. Using unwashed beaters, beat pudding mixture until smooth (about 10 seconds). By using unwashed beaters, some of the egg white mixture gets beaten into pudding. Pour pudding into baked pie crust. Add egg white topping and bake in 350 degree oven until topping is brown (12 to 15 minutes).

recipe menu

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about upcoming books, new contests, excerpts, and other
Charlotte La Rue Mystery news!


GERD / Acid Reflux / Heartburn Safe Recipes

These recipes should not provoke GERD / Acid Reflux / heartburn. Most of these recipes do not contain known GERD triggers. However, in many cases those with GERD / Acid Reflux will be able to tolerate small amounts of these known triggers, and those recipes with small amounts of GERD triggers are noted. Similarly, some recipes will be more likely to provoke symptoms when they are eaten in larger portions these are also noted.

Foods and ingredients that trigger GERD / Acid Reflux / heartburn symptoms vary from person to person. While to the best of our knowledge these recipes should not trigger symptoms, only you know what foods are triggers for you. Keep a food diary so that you know which foods are triggers for you, and check the ingredients in each recipe to see if it contains foods that are triggers for you.

Sauces

Arugula Pesto - The lemon juice and garlic may provoke GERD symptoms. Consider making this using garlic from the Roasted Garlic recipe.
Basil Oil - No specific GERD triggers.
Basil Pesto - The lemon juice and garlic may provoke GERD symptoms. Consider making this using garlic from the Roasted Garlic recipe.
Cilantro Oil - No specific GERD triggers.
Cucumber Mint Yogurt - No specific GERD triggers.
Dill Oil - No specific GERD triggers.
Dill Pesto - The lemon juice and garlic may provoke GERD symptoms. Consider making this using garlic from the Roasted Garlic recipe.
Holiday Gravy - No specific GERD triggers.
Low-acid Tomato Sauce - This recipe may be safe for some with GERD symptoms. From Cooking to Reduce the Burn.
Mushroom Jus (Mushroom Gravy) - No specific GERD triggers.
Sauce Royale - No specific GERD triggers.
Thai Peanut Sauce - The rice vinegar is not as acidic as most and those with GERD may be able to use this recipe by eliminating the Tabasco sauce.

Vegetables

Asian Glazed Roasted Eggplant - No specific GERD triggers.
Beer Braised Cabbage - No specific GERD triggers.
Blue Cheese Acorn Squash - No specific GERD triggers.
Bok Choy Slaw - No specific GERD triggers.
Brown Butter Cauliflower - No specific GERD triggers.
Candied Carrots- No specific GERD triggers.
Catalan Spinach - No specific GERD triggers.
Cranberry Bacon Brussels Sprouts - No specific GERD triggers.
Creamed Peas - No specific GERD triggers.
Creamed Shredded Brussels Sprouts - No specific GERD triggers.
Creamy Cauliflower | Low Sodium Version - No specific GERD triggers.
Creamy Cauliflower Lentils | Low Sodium Version - No specific GERD triggers.
Curried Roasted Squash - No specific GERD triggers.
Green Beans Almondine - No specific GERD triggers.
Herbed Zucchini- No specific GERD triggers.
Holiday Shredded Brussels Sprouts - No specific GERD triggers.
Honey Peas - No specific GERD triggers.
Honey Fennel Carrots - No specific GERD triggers.
Kale with Nutmeg and Honey - No specific GERD triggers.
Lemon Butter Brussels Sprouts - The lemon juice may provoke GERD symptoms in some, but the amount is low enough to be safe for most.
Maple Sage Carrots | Low Sodium Version - No specific GERD triggers.
Mashed Potatoes with Spinach and Garlic - Contains one clove of roasted garlic per serving and should be safe for most.
Mashed Turflower (Caulinip) - No specific GERD triggers.
Minted Carrots | Low Sodium Version - No specific GERD triggers.
Minted Peas - No specific GERD triggers.
Pan Grilled Asparagus - No specific GERD triggers.
Pan Grilled Broccoli - No specific GERD triggers.
Parmesan Squash- No specific GERD triggers.
Parmesan Zucchini - No specific GERD triggers.
Parsnip French Fries - No specific GERD triggers.
Roasted Acorn Squash - No specific GERD triggers.
Roasted Butternut Squash - No specific GERD triggers.
Roasted Cauliflower - No specific GERD triggers.
Roasted Beets | Low Sodium Version - No specific GERD triggers.
Roasted Carrots with Fennel - No specific GERD triggers.
Roasted Parsnips and Carrots - No specific GERD triggers.
Roasted Red Peppers - Some of those with GERD may be able to tolerate roasted peppers when uncooked peppers provoke GERD.
Roasted Root Vegetables - The shallots are roasted enough that they should be safe for those with GERD / Acid Reflux. (Or you could just leave them out.)
Roasted Savory Brussels Sprouts - No specific GERD triggers.
Sauteed Arugula - No specific GERD triggers.
Sauteed Spinach with Apples and Walnuts - No specific GERD triggers.
Sauteed Swiss Chard - No specific GERD triggers.
Sage Brown Butter Rice - No specific GERD triggers.
Shredded Brussels Sprouts | Low Sodium Version - No specific GERD triggers.
Spinach Garlic Goodenough - The roasted garlic should be safe for some with GERD.
Steamed Artichokes - No specific GERD triggers.
Zucchini Pizza Crust - No specific GERD triggers.
Zucchini with Sun Dried Tomatoes | Low Sodium Version - No specific GERD triggers.

Starches

Baked Sweet Potato - No specific GERD triggers.
Baked Potato - No specific GERD triggers.
Barbara's Potato Salad - The vinegar may be a GERD trigger, but there is a small enough amount that it should be safe for those with GERD.
Brown and Wild Rice - No specific GERD triggers.
Brown Rice - No specific GERD triggers.
Brown Rice with Parsley - No specific GERD triggers.
Cajun Yam Fries - No specific GERD triggers.
Celery Mashed Potatoes - No specific GERD triggers.
Cheesy Quinoa | Low Sodium Version - No specific GERD triggers.
Cinnamon Rice | Low Sodium Version - No specific GERD triggers.
Classic Shredded Hash Browns - No specific GERD triggers.
Coconut Rice | Low Sodium Version - No specific GERD triggers.
Couscous - The green onion may be a GERD trigger. Consider leaving this out.
Creamed Corn | Low Sodium Version - The onion may be a GERD trigger, but it should be offset by the creamy consistency.
Creamy Cauliflower Lentils | Low Sodium Version - No specific GERD triggers.
Fondant Potatoes - The garlic is cooked long enough that it should be safe for those with GERD.
French Fries - No specific GERD triggers. From Cooking to Reduce the Burn.
Ginger Mashed Potatoes - No specific GERD triggers.
Goat Cheese Mashed Potatoes with Basil Oil - No specific GERD triggers.
Hasselback Potatoes - No specific GERD triggers.
Holiday Rice Stuffing - The onions are cooked enough that they may be safe for some.
Jasmine Rice | Low Sodium Version - No specific GERD triggers.
Mashed Parsnips - No specific GERD triggers.
Mashed Potatoes with Spinach and Garlic - Contains one clove of roasted garlic per serving and should be safe for most.
Mashed Yams with Mint - No specific GERD triggers.
Mushroom Polenta - No specific GERD triggers.
Papadum - The amount of roasted garlic (if used) is small enough that it should not provoke GERD.
Patatas Bravas - No specific GERD triggers.
Paprika Potatoes - No specific GERD triggers.
Plain Grits - No known GERD triggers.
Plain Mashed Potatoes | Low Sodium Version - No specific GERD triggers.
Poblano Corn Rice - The onions are cooked long enough that some of those with GERD may be able to tolerate this dish.
Porcini Cornbread - No specific GERD triggers.
Porcini Mashed Potatoes - No specific GERD triggers.
Purple Sticky Rice | Low Sodium Version - No specific GERD triggers.
Quinoa with Peas | Low Sodium Version - No specific GERD triggers.
Refried Black Beans - The onions are cooked long enough that they should be safe for those with GERD.
Rice and Lentil Pilaf | Low Sodium Version - No specific GERD triggers.
Roasted Corn on the Cob - No specific GERD triggers.
Roasted Garlic Mashed Potatoes | Low Sodium Version - The garlic may be a GERD trigger, although roasting it may help for some with reflux symptoms.
Roasted Root Vegetables - The shallots are roasted enough that they should be safe for those with GERD / Acid Reflux. (Or you could just leave them out.)
Roasted Yams with Rosemary | Low Sodium Version - No specific GERD triggers.
Romano Grits - No specific GERD triggers.
Saffron Polenta - No specific GERD triggers.
Saffron Rice | Low Sodium Version - No specific GERD triggers.
Shredded Sweet Potato Hash Browns - No specific GERD triggers.
Smoked Gouda Polenta - No specific GERD triggers.
Soy Sweet Potato Wedges - No specific GERD triggers.
Steve's Gluten-Free Cornbread - No specific GERD triggers.
Succotash | Low Sodium Version - No specific GERD triggers.
Sweet Potato Latkes - No specific GERD triggers.
Tahini Cauliflower Salad - The amount of lemon juice in this recipe is small enough that some may be able to tolerate it.
Tarragon Mustard Scalloped Potatoes - The mustard is present in small enough amounts that it should be safe for those with GERD.
Thick Cut Yam Home Fries | Low Sodium Version - No specific GERD triggers.
Warm Potato Salad | Low Sodium Version - No specific GERD triggers.
Whole Wheat Biscuits- No specific GERD triggers.
Wild Rice | Low Sodium Version - No specific GERD triggers.
Wild Rice and Black Beans- This recipe should be safe for those with GERD. There is a small amount of cooked shallot and yellow peppers.

Miscellaneous

Artichoke and Spinach Dip - No specific GERD triggers.
Artichoke Dip - No specific GERD triggers.
Baked Tortilla Chips - No specific GERD triggers.
Candied Pecans - No specific GERD triggers.
Candied Pumpkin Seeds - No specific GERD triggers.
Crispy Quinoa - No specific GERD triggers.
Deviled Eggs - No specific GERD triggers.
Olive Dust - No specific GERD triggers.
Gluten Free Bread Machine Pizza Dough - No specific GERD triggers.
Tapenade - From Cooking to Reduce the Burn.
Gluten Free Whole Grain Pizza Crust - No specific GERD triggers.
Roasted Garlic Hummus - Some of those with GERD can tolerate roasted garlic where they can not tolerate fresh garlic.
Pate - The onions are cooked long enough that they should be safe for most.
Pizza Dough - No specific GERD triggers.
Prosciutto Wrapped Figs - No specific GERD triggers.
Roasted Garlic - Roasting garlic can help some with GERD symptoms be able to tolerate garlic better.
Whole Wheat Pizza Dough - No specific GERD triggers.
Zucchini Pizza Crust - No specific GERD triggers.


Pork Chops in Lemon-Caper Sauce from Toni Tipton-Martin

Toni Tipton-Martin has collected almost 400 cookbooks with a singular focus. Every one of them was written by or for African-American cooks. When she had collected over 150 of these cookbooks, she wrote: “The Jemima Code: Two Centuries of African American Cookbooks”(University of Texas Press 2015). The title refers to “Aunt Jemima”, a brand of Pancake mix dating from 1889. Despite the extraordinary contribution of African-American women to our country’s culinary heritage, Aunt Jemima represented a demeaning stereotype of African-American women in the kitchen. Ms. Tipton-Martin debunked the myth of the illiterate cook by spotlighting their individual contributions in “The Jemima Code”. And she became the winner of the James Beard Foundation Book Award for the book.

A Celebration of Joyous Cooking

Now that her collection has grown, Ms. Tipton-Martin has just published “Jubilee: Recipes From Two Centuries of African-American Cooking”(Clarkson-Potter 2019). The book takes off where “The Jemima Code” left off. Debunking the segregationist myths about African-American cooking, Ms. Tipton-Martin, takes us into the kitchens of black chefs who are an integral part of so much of what Americans eat today. Their influences came from all over—our immigrant communities and their own rising prosperity. She calls the recipes in “Jubilee” “joyous cooking”, a celebration of the black bourgeoisie, women’s social clubs, and sororities.

A favorite recipe from the cookbook Sam Sifton of the New York Times fell in love with.

Just last week, Sam Sifton of the New York Times introduced readers one of his favorite recipes from “Jubilee”. Lucky Sifton had an advance copy of the book and has spent the summer cooking from it and falling in love with it. Sifton wrote “There you were, making the sort of food you’ve been making forever…But then, suddenly, it’s better: new techniques, new flavors, new narratives…everything so thrilling you want to make the recipes over and over again.” High praise indeed. Today’s recipe is the one he chose to share after his summer of cooking from Jubilee calling it his favorite. It tugged at my heart — not just because I love a great pork chop.

A recipe enhanced by a great restauranteur and personal friend.

Today’s recipe was at least partially ascribed to a wonderful friend, B. Smith. Barbara, the first African-American to grace Mademoiselle magazine, went on to become a restauranteur, then a lifestyle authority and cookbook author. She was often called “the black Martha Stewart”. Today’s recipe was enhanced by Barbara’s 2009 collection of recipes, “B. Smith Cooks Southern-Style” (Scribner). Tragically, in 2014, B. Smith was diagnosed by early-onset Alzheimer’s disease. We still see Barbara out at the beach. She is watched over by her extraordinary husband, Dan Gasby, a man I have infinite respect for.

Additions to this recipe bring it up a notch.

Ms. Tipton-Martin gave credit for today’s recipe to Chef Nathaniel Burton. But her additions to the original were pure B. Smith. Fundamentally, the recipe is a version of Smothered Pork Chops, a southern classic, a link to which you’ll find after today’s recipe. What B. Smith and Ms. Tipton-Martin did was to add lemon zest, lemon juice, and extra butter. Seasoned then the chop is beautifully browned on the stovetop. A sauce is created using a single shallot, a little garlic, some flour, chicken stock, and white wine. You might want to up the quantity of flour from the recommended two teaspoons to a tablespoon to speed up the time the sauce takes to thicken. While the recipe states that the time involved is 35 Minutes, it took considerably longer to thicken the sauce. Once the sauce has thickened, capers, lemon and zest, and parsley add enormous flavor. The recipe has the option of adding hot sauce to taste. I did not do this—solely because I forgot. Apologies. Let us know if you do please! The pork chops go back into the silken sauce to be reheated and finished. Plate and garnish with a little more parsley. Here is the recipe:


Watch the video: Easy Barbaras Hot Sauce Recipe (July 2022).


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