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Wandering off the path

Husband likes mole, me not so much. However, I do like to do things for Husband, so I bought a jar of mole.No where on the jar could I find instructions or a recipe. Hoping for the best,I dumped the entire jar over a package of boneless,skinless chicken breasts in the slow cooker. It looked more like nutella than sauce. Reasoning that the sauce melted or combined with the moisture from the meat, I set the pot on low and went about my business. Not feeling totally confident, after an hour, I checked on it, and decided that maybe some hot water would help. My friend and I had made a commitment to go to Santa Elena, so off we went. Husband had chicken mole pending, white rice already prepared all he needed to do was assemble a salad. Apparently, that is not the way to make mole. My after the fact internet search reveals that the correct proportion is ...

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Green Mango Pickles

Green Mango Pickles(Mavinkai Uppinkai)from Laxmi’s Vegetarian Kitchen by Lami Hiremath 1/2 teaspoon fenugreek seeds1 1/2 tablespoons mild vegetable oil2 teaspoons mustard seed crushed1/8 teaspoon asafedtida1 medium sized (1/2 pound) green mango1/4 cup brown sugar (I use grated piñoncillo)1 teaspoon cayenne1 teaspoon salt toast the fenugreek seeds in a small dry skillet over medium heat until lightly browned, 4-5 minutes. Grind to a fine powder. Heat the oil in a small saucepan over medium heat until it ripples when the pan is tilted. Add the mustard seeds, when the seeds sizzle, stir in the asafetida. Remove from heat. Peel and dice the mangoes (discard seed!), Combine in a glass bowl with sugar, cayenne, salt and fenugreek. Mix well. Drizzle with the oil. Mix gently. Cover and set aside in a cool dry place. Let the pickles ripen for a day or until the sugar is melted and syrupy. Refrierate for longer storage, but use within 5 days. NOTE: Adjust the seasonings ...

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Habanero Jelly

Ingredients 2 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores 2 bright orange peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.) 1 orange bell pepper , seeds and ribs removed, chopped 1 cup dried cranberries 2 1/2 cups water 1 1/2 cups white vinegar 3 1/2 cups sugar (7/8 cup for each cup of juice) Combine habaneros, bell pepper, and vinegar in food processor or blender process until well mixed, pour mix into large pot. Add the apple pieces, apple cores (needed for their pectin content), cranberries , and water in a large pot. Bring to a boil and then reduce heat to medium-low, simmering for about 20 minutes, or until the apples, cranberries, and peppers are soft. Stir occasionally to make sure nothing is sticking to the ...

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Green Curry Paste

8 fresh green chiles (serranos, jalapeños etc)2 tablespoons minced lemongrass bulb2 tablespoons chopped fresh cilantro leaves1 large shallot, minced1 teaspoon fresh shredded ginger root2 medium cloves garlica few slivers lime zest1 teaspoon coriander seed1/2 teaspoon caraway seed10 peppercorns1 teaspoon salt In a small skillet roast all the ingredients over medium high heat for 2 minutes. Turn off heat, leave in pan for one minute more.Using a blender or food processor grind to a thick paste.Stays fresh for one month if kept covered in the refridgerator

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Making sour orange marmalade

When life gives you sour oranges, make marmalade. Actually, sour oranges are also known as Seville oranges and make great marmalade. Canning fruit, making jams and other preserving type stuff is something I know how to do, but never did it much. I am not a big jam eater, but I have all these sour oranges and so there you have it.It’s pretty easy, pick the 6 or 7 nicest naranjas agridas you have, wash them well. Slice them thinly, seed the slices, and put them in a heavy pot with about a quart of water. The seeds go into another smaller pot with a cup of water.The small pot goes on the boil, for about 5 minutes, strain the liquid and add it to the big pot, discard the seeds.Bring the large pot to a boil, let it simmer for 10 minutes. Turn off the pot, cover, go to bed, or whatever you want for about 8 hours or ...

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