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Posts:
1,106
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Posted:
Sep 12, 2007 9:45 PM
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AAAAAAAAAAa, left over pickle juice, . Here's my favorite. I make my own "mixed pickles" I save the pickle juice, dill that is, untill I have about two quarts, in a 1 gal. glass jar, I layer califlower, siced carrots,dill pickles, chunks of onion,and chunks of banana peppers. I bring the juice to a boil then add 1t. crushed red pepper flakes,( if you like them 'really" hot add more) and I let them heat up in the pickle juice. Pour over veges, put on lid and turn upside down untill cool. Leave sealed about 1 week and then open. WOW is it good. Granna
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Posts:
1,106
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Posted:
Sep 12, 2007 9:32 PM
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Hi, do you konw if it's pepperment or spearmint.? You can dry it and use it as tea. Yes, the leaves are eatable. You can also sugar coat it and use it as a granish. you could send me some of the seeds, if it's pepperment,. Granna
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Posts:
1,381
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Posted:
Jul 15, 2007 9:50 AM
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> With my leftover pickle juice I make pickletinis!
>
> 2 jiggers vodka
> ice
> 1/2 can Red Bull (or your favorite energy drink)
> 1 jigger pickle juice (more if you're feeling
> adventurous)
>
> Combine all ingredients, shake well, pour into 'tini
> glass. For a festive and wonderful presentation, I
> float some of the diced onion/pepper/peppercorn
> mixture from the bottom of the pickle jar in each
> tini. It's quite a touch.
>
> Enjoy! (And Kraft swifferers, please don't delete
> this post!)
That sounds mighty refreshing to me! You could also make a cut in a sliced pickle and put it on the rim of the glass like they do with limes. Now, that's a sophisticated looking drink!
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Posts:
258
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Posted:
Jul 13, 2007 10:38 PM
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With my leftover pickle juice I make pickletinis!
2 jiggers vodka
ice
1/2 can Red Bull (or your favorite energy drink)
1 jigger pickle juice (more if you're feeling adventurous)
Combine all ingredients, shake well, pour into 'tini glass. For a festive and wonderful presentation, I float some of the diced onion/pepper/peppercorn mixture from the bottom of the pickle jar in each tini. It's quite a touch.
Enjoy! (And Kraft swifferers, please don't delete this post!)
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Posts:
607
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Posted:
Jul 13, 2007 5:33 PM
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Pop that stale bread in the food processor and turn it into bread crumbs for coating chicken, etc. You can also slice it, and soak it in egg and milk overnight to make wonderful French toast the next day.
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Posts:
340
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Posted:
Jul 13, 2007 3:30 PM
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> One more--mint! Fresh mint. It grows like a weed in
> my back yard, and even though I love it, I don't know
> what to do with it! Any ideas? Or even ideas that
> aren't recipes--ways to use it for freshners or tea
> flavors? Can you eat the leaves?
Kraft has a recipe for mint jelly that I plan on making later on in the week.
Sure Jell Mint Jelly
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Posts:
939
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Posted:
Jul 8, 2007 11:54 AM
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Pickle juice also makes a great marinade, especially for beef/steak. Just use it as the base- you can add Worcestershire sauce, or soy sauce, and other herbs/seasoning to flavor it as desired.
The creamy liquid at the bottom of the cottage cheese container is whey. It is a high protein and calcium rich product that is currently added to all sorts of products in the manufacturing world. For home use, it makes a good addition to rice (add it to the liquid/or water for cooking- to make the proper amount as a total). It is an especially good way to sneak protein into picky eaters, such as children. (You can do the same thing with the "water" or whey from unflavored yogurt). It could however, also be added to stew water or gravy base as well. Especially if the gravy is cream based.
Rock hard bread is the base for many italian salads. Cube it up and toss with tomatoes, olives, assorted cooked or raw veggies and a vinaigrette. Very yummy! You can also use them for croutons in a regular salad. Just brush the outside with olive oil and garlic and bake, turning occasionally, until golden.
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Posts:
424
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Posted:
Jul 8, 2007 5:19 AM
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I peel a cucumber, cut it into slices, or spears, and put them into the pickle juice for a few days in the fridge. Gherkin pickle juice is very good, so is bread 'n butter pickle juice.
Have you tried making bread crumbs out of your hard bread in a Waring blender or Cuisinart blender/food processor? You could add them to your meatloaf as an idea.
Touching on the mint post, an Italian friend of mine puts a "hint of mint" (fresh or dried) in his spaghetti sauce. Adds a nice addition.
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Posts:
424
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Posted:
Jul 8, 2007 5:08 AM
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FANNY FARMER'S MINT SAUCE
1/2 cup white vinegar
1/4 cup sugar
1/2 cup minced spearmint leaves
Put sugar and vinegar in a small sauce pan. Heat until it boils and sugar dissolves pour the hot sauce over the mint leaves and let stand for at least one hour. Refrigerate any left over sauce.
Excellent on lamb and English green peas.
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FANNY FARMER'S MINT STUFFING
(a natural kin to lamb)
6 tablespoons butter
2 tablespoons minced onion
3 tablespoons celery, finely chopped
1/2 cup spearmint leaves, freshley cut
3 cups fine dry bread crumbs
S & P to taste
Melt 3 tbs of butter in a skillet. Add onion and celery, cook 3 mins. Add mint leaves and cook until most of the liquid has evaporated. Remove from heat and toss with remaining 3 tbs butter, the crumbs, and S & P. Yield: 3 1/2 cups
Some other ideas for spearmint are to use it as a garnish, make mint jelly, make lemon mint cream sauce, which is good on hot or cold fish or ham.
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Posts:
2
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Posted:
Jul 7, 2007 3:36 PM
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One more--mint! Fresh mint. It grows like a weed in my back yard, and even though I love it, I don't know what to do with it! Any ideas? Or even ideas that aren't recipes--ways to use it for freshners or tea flavors? Can you eat the leaves?
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Posts:
2
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Posted:
Jul 7, 2007 3:18 PM
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Greetings!
What can I do with left over pickle juice?
or how about that left over creamy stuff in the bottom of cottage cheeze containers?
or with a loaf of stale, dry, hard-as-a-rock Italian artisan bread?
all these random ingredients seem to be useful for something....like sauteeing veggies in? or baking chicken in? making a thick gravy with? adding to stews? spaghetti sauces? or even meatloaf? (respectively) I have all these ideas, but that is the extent of them. What recipes? How can I use these and other left over ingredients creatively?
Thank you!
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