FRESH HORSERADISH ROOT FOR SALE RECIPES

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TRADITIONAL FIRE CIDER RECIPE (AND 2 TANGY TWISTS)



Traditional Fire Cider Recipe (and 2 Tangy Twists) image

The tasty combination of vinegar infused with herbs is an especially pleasant and easy way to boost natural health processes, stimulate digestion, and get you nice and warmed up on cold days.

Provided by Our Friends

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 10

Number Of Ingredients 11

1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
2 Tbsp. of dried rosemary leaves
1 Tbsp. organic turmeric powder
1/4 tsp. organic cayenne powder
organic apple cider vinegar
1/4 cup of raw local honey, or to taste

Steps:

  • Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you've never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
  • Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar's top.
  • Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
  • Store in a dark, cool place for a month and remember to shake daily.
  • After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
  • Next comes the honey. Add and stir until incorporated.
  • Taste your cider and add more honey until you reach the desired sweetness.

Nutrition Facts : Calories

MIRLITON AND SHRIMP DRESSING RECIPE | FOOD NETWORK



Mirliton and Shrimp Dressing Recipe | Food Network image

Mirlitons, our local squash, are also know as chayote. Any variety of fall squash may be substituted. Diced day-old bread is the best to use for these kinds of dressings; bread crumbs will make the dressing too dry. Mirliton dressing is too loose for a stuffing, so it's always served as a side dish.

Provided by Food Network

Categories     side-dish

Yield Serves 10

Number Of Ingredients 18

4 mirlitons, halved and seeded
3 tablespoons olive oil
8 tablespoons butter
1 medium onion, diced
1 stalk celery, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh rosemary, chopped
Leaves from 1 sprig fresh sage, chopped
1 pound medium Louisiana or wild American shrimp, peeled, deveined, and finely chopped
1/2 cup crabmeat, picked over
4 cups diced day-old French bread
2 cups Basic Chicken Stock
1/2 teaspoon Basic Creole Spices
1-2 dashes Tabasco
Salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
  • Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined.
  • Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.

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