Gravy for winter recipes | Handy.Recipes

Gravy for winter recipes

Baked Tomato Ketchup

Cooked Baked Tomato Ketchup

Time to cook: 120 minutes

Total Servings: 20

Tomato season is going away, but in the box still continue to redden the remnants of the harvest, it's a pity that these tomatoes can not keep for a long time. I found a good way for me to sell tomatoes is a very tasty, thick, ketchup sauce made from baked tomatoes. A good way to make it for winter.

Author of the recipe

Ingredients and taste: Salt, Red Hot Pepper, Spicy, Sweet Paprika, Greens, Sugar, Vinegar, Hot, Sweet, Custard, Sauce for winter

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Homemade Ketchup

Cooked Ketchup

The only thing better than ketchup is... homemade ketchup! You can't buy it in the supermarket, but it tastes much better and is healthier!!! And you can make it all with your own hands. In my family life without this universal sauce can not imagine. I prepare it for the winter in large quantities. The recipe is time-tested.

Author of the recipe

Ingredients and taste: Salt, Black Pepper, Garlic, Red Hot Pepper, Sugar, Vinegar, Hot, Onions, Sweet, Starch, Cinnamon, Cloves, Hot Sauce, Homemade sauce

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Tomato preserves for winter without vinegar

Cooked tomato preserves for winter without vinegar

Time to cook: 30 minutes

Total Servings: 3

I want to present you my recipe for tomato preserves without vinegar, which is not even a recipe to call it. This variant is very good for those who do not have enough freezer space for storing tomatoes for borscht and other dishes in the winter. This recipe is for those who are not bothered by tomato bones and those who can't afford to buy expensive imported peeled tomatoes. Any kind of tomatoes are suitable for cooking: crooked, squashed, damaged tomatoes, or, to put it simply, any substandard tomatoes. The preparation is perfectly stored in the apartment and does not spoil. This recipe was invented years ago by my mother, to whom I dedicate this recipe.

Author of the recipe

Ingredients and taste: Salt, Tomato, Salty, Preserves, Winter Sauce

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Korean pepper paste Yangnim

Cooked Korean pepper paste yangnim

Time to cook: 10 minutes

You'll laugh, but I'm back with more pepper paste. Today it's Korean - yangnim or yangnim, whatever you prefer. However, no longer in industrial quantities, because I now live in a place far from the south, and here the peppers are much rarer. Found the recipe on the site yannim, but I was surprised that the pasta was called garlic, while the original is pepper. So I'm coming to you today with a very simple and fast version of mine that can be used in almost all Korean dishes, including kimchi, and that can replace the kochudang pepper paste if necessary. But it will be like always: I'll tell you, show you, and lead you into the Korean wilderness. As a bonus, I'll show you a wonderful Korean dried fish dish made with this paste. Come, it will be hot!!

Author of the recipe

Ingredients and taste: Salt, Garlic, Sweet Paprika, Hot, Water, Bitter, Original, Peppery, Strong, Vibrant, Preserves, Sauce for winter

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Raw Ajika Flight into Space

Cooked Raw Ajika

Dear cooks, I'm sharing with you a family recipe that we've had for over 20 years. It's not just an ajika, it's a taste bomb. I wanted to share this recipe with you, but we had no horseradish in our region for a couple of years. But my mother bought some horseradish at the market this year and immediately said: let's make adjika. When there was a lot of horseradish in the garden, my mother used to make three servings of this adzhika, and only one of them, at best, survived until winter. It was very tasty and very spicy. The men eat it with spoons, and my mother and I like to spread it on bread and eat it with borscht. In Lent it turns any boring porridge into a riot of flavor. It's very simple to make and the ingredients are very simple. So, don't pass it by, especially those who like spicy foods.

Author of the recipe

Ingredients and taste: Salt, Garlic, Tomato, Horseradish, Sugar, Vinegar, Hot, Bell peppers, Sauce for winter

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Caucasian Apricot Sauce

Cooked sauce Caucasian apricot

This sauce is a godsend for "recycling" apricot junk! Will appeal to lovers of spicy, sour-sweet sauces! Great for any meat dish, as well as for creating a unique marinade for meat, chicken and fish! Combines wonderfully with many types of vegetable dishes! Or just to spice up lean pasta! You can bake it for future use, or use it immediately! I couldn't find it on cookbook... Here I am sharing it with you!

Author of the recipe

Ingredients and taste: Salt, Garlic, Spicy, Sugar, Vinegar, Basil, Cilantro, Water, Salty, Dill, Rich, Chili Pepper, Apricot, Flower, Preserves, Sauce for winter

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Ayvar

Cooked quiche

Time to cook: 60 minutes

I first heard about "Ayvar" back in the 80s. In those days every company had a practice of giving out "food orders" for the holidays. Already in October we started to wonder if there was a jar of mayonnaise in the set, and maybe green peas would be given? We didn't go hungry, not at all, but a holiday is a holiday, and our "food orders" sometimes contained foods we never dreamed would exist! A smoked sausage or a jar of Bulgarian peach jelly, for example! And it turned out that our main supply manager left on New Year's Eve to take a well-deserved rest, and we knew little about his new successor. But it turned out that the wife of our new "Aladdin" works as the head. gynecology department of the hospital, and using both her and his very extensive connections, our "grocery orders" were awesome! Just awesome! There was a lot of stuff in there! Including Yugoslavian Ayvar. "Ayvar" was to everyone's liking! I remember that I kept that pretty jar for a long time, the smell lasted a long time! You put your nose in it and it smelled so good! I couldn't make it myself, I didn't know the recipe..

Author of the recipe

Ingredients and taste: Salt, Garlic, Tomato, Vegetable Oil, Sugar, Vinegar, Hot, Onions, gravy, Preserves

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Courgette-Apple Ajika Without Tomatoes

Cooked Courgette-Apple Ajika without Tomatoes

Time to cook: 3 minutes

Total Servings: 7

This is a very tasty and unusual stuff, that pleases me and my family not for the first winter! I don't remember where I got this recipe, but it's worth making, that's for sure! I apologize in advance for the photo! Well, they don't turn out well on a soapbox.

Author of the recipe

Ingredients and taste: Salt, Garlic, Red Hot Pepper, Spicy, Vegetable Oil, Sugar, Vinegar, Hot, Apple, Bell peppers, Carrot, Courgette, Preserves, Sauce for winter

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Ketchup with tomatoes and red currants

Cooked tomato ketchup with red currants

Time to cook: 80 minutes

Total Servings: 4

The tomatoes are starting to sing and the red currants are not all eaten yet. I suggest making some delicious homemade ketchup. I can't claim that it is healthy, but it is definitely better than the store one! In terms of taste it is not inferior to the shop ketchup, and how can it be tasteless if it is made with fresh juicy tomatoes and sweet red currants. There are many variations of this ketchup on the site, but I don't think there is any.

Author of the recipe

Ingredients and taste: Salt, Garlic, Sweet pepper, Tomato, Sugar, Vinegar, Olive Oil, Starch, Custard, Redcurrant, Sauce for winter

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Spicy pepper and walnut pasta

Cooked spicy pepper and walnut paste

Time to cook: 45 minutes

Total Servings: 30

This excellent spicy homemade spicy pepper, walnut and relish pasta will please the spicy lovers. The pasta is very thick and does not spoil, even when not kept in the refrigerator. The pasta can be added to different dishes and sauces and you will be pleasantly surprised and pleased with its taste.

Author of the recipe

Ingredients and taste: Salt, Garlic, Spicy, Walnuts, Flavorful, Coriander, Pepper, Cinnamon, Nutty, Rich, Sauce for winter, Preparations

Read more: Spicy pepper and walnut pasta

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