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1/2 cup Molasses
2 each Green Onion -- chopped
3 tbs. Salt
3 tbs. Mustard
1 tsp. Paprika
1/4 tsp. Cayenne Pepper
1/2 tsp. Garlic Powder
6 tbs. Tamarind Extract
1 tbs. Kitchen Bouquet
1 tsp. Pepper
1/2 tsp. Fenugreek
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1 tsp. Clove -- ground
1/2 tsp. Cardamom Seed
1/4 tsp. Tabasco Sauce
1/4 oz. Rhine Wine
oz. Red Wine
1/4 gal. Vinegar
1 each Caramel Coloring
Run all non liquid ingredients through a spice blender until they are a fine powder. Place over low heat with half of vinegar and simmer 1 hour. Add the rest of the vinegar a little at a time. Stir in Tabasco, wines, kitchen bouquet and coloring. Cook 3 minutes to dissolve. Remove from heat. Pour into crock and let stand covered for 1 week. Strain through cheesecloth six times. Keeps refrigerated, also freezes very well.
2 each Green Onion -- chopped
3 tbs. Salt
3 tbs. Mustard
1 tsp. Paprika
1/4 tsp. Cayenne Pepper
1/2 tsp. Garlic Powder
6 tbs. Tamarind Extract
1 tbs. Kitchen Bouquet
1 tsp. Pepper
1/2 tsp. Fenugreek
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1 tsp. Clove -- ground
1/2 tsp. Cardamom Seed
1/4 tsp. Tabasco Sauce
1/4 oz. Rhine Wine
oz. Red Wine
1/4 gal. Vinegar
1 each Caramel Coloring
Run all non liquid ingredients through a spice blender until they are a fine powder. Place over low heat with half of vinegar and simmer 1 hour. Add the rest of the vinegar a little at a time. Stir in Tabasco, wines, kitchen bouquet and coloring. Cook 3 minutes to dissolve. Remove from heat. Pour into crock and let stand covered for 1 week. Strain through cheesecloth six times. Keeps refrigerated, also freezes very well.
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