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Serrano Hot Sauce
Pantry American

Serrano Hot Sauce

4.8

Prep
15 min
Cook
5 min
Total
1460 min

Instructions

  1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
  2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
  3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Simple Chicken Brine
Pantry American

Simple Chicken Brine

4.7

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour warm water into a container that is twice the volume of the water.
  3. 3 Add salt, soy sauce, sugar, and olive oil; stir until sugar and salt have dissolved.
  4. 4 Allow brine to cool to room temperature.

By Jay

Real Aioli
Pantry American

Real Aioli

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
  2. 2 Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

By John Mitzewich

Rich Hollandaise Sauce
Pantry American

Rich Hollandaise Sauce

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
  2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
  3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Pickled Peppers
Pantry American

Pickled Peppers

4.9

Prep
10 min
Cook
15 min
Total
505 min

Instructions

  1. 1 Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add bell peppers to boiling water mixture. Reduce heat to medium-low and simmer until peppers are softened, 8 to 10 minutes.
  2. 2 Transfer peppers and liquid to glass jars. Screw on the lids and refrigerate for 8 hours to overnight.

By Love2c0ok

Eastern North Carolina Barbecue Sauce with a West Coast Twist
Pantry American

Eastern North Carolina Barbecue Sauce with a West Coast Twist

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
  3. 3 Serve and enjoy!

By John Mitzewich

Sous Vide Dill Pickles
Pantry American

Sous Vide Dill Pickles

5.0

Prep
10 min
Cook
150 min
Total
1660 min

Instructions

  1. 1 Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
  2. 2 Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
  3. 3 Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.

By maskys

Brined and Roasted Whole Turkey
Pantry American

Brined and Roasted Whole Turkey

4.8

Prep
45 min
Cook
125 min
Total
670 min

Instructions

  1. 1 Stir cool water, salt, and sugar together in a large, clean stockpot until salt and sugar are completely dissolved. Submerge turkey in brine; cover and refrigerate for 8 to 14 hours.
  2. 2 Remove turkey from brine; rinse inside and out under cool running water for several minutes to remove all traces of salt. Pat dry with paper towels. Discard brine.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Place turkey on a rack in a roasting pan.
  4. 4 Mix softened butter and pepper together in a small bowl; rub mixture under turkey skin. Brush melted butter onto turkey skin and pour wine into the pan.
  5. 5 Roast in the preheated oven for 25 minutes. Baste turkey and rotate the pan. Continue roasting until skin turns golden brown, about 25 minutes; baste again and rotate the pan.
  6. 6 Reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting, basting, and rotating the pan once more about halfway through the cooking time, until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
  7. 7 Remove from the oven and let stand for 20 minutes before carving.

By Morton

Perfect Chicken Brine
Pantry American

Perfect Chicken Brine

4.8

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; cook, stirring occasionally, until salt and sugar dissolve completely, about 20 minutes.
  2. 2 Remove from heat; cover and let steep for 20 to 30 minutes. Set pot in an ice bath and stir occasionally until brine cools to room temperature, 20 to 30 minutes. Refrigerate until fully chilled before using, at least 1 hour.

By Kate

Homemade Dill Pickles
Pantry American

Homemade Dill Pickles

3.7

Prep
15 min
Cook
5 min
Total
11540 min

Instructions

  1. 1 Combine water, salt, and garlic in a large saucepan. Add cloves, bay leaves, coriander seeds, and peppercorns. Stir until salt is dissolved. Heat over low heat for just a few minutes to bring water to room temperature. The water should not be warm.
  2. 2 Select a jar or crock large enough to hold the cucumbers, spices, and some brine. Place some dill flowers over the bottom and top with a few cucumbers. Alternate layers of dill and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Place a small ramekin on the pickles to weigh them down and ensure they stay below the surface of the brining liquid. Top with more brine and cover the crock. Reserve any extra brine to use during the fermentation process.
  3. 3 Place the crock where it can ferment at a temperature between 65 and 75 degrees F (18 to 24 degrees C). Let pickles ferment for a week, checking every day to ensure they remain submerged; add more brine if necessary. Small bubbles may appear; this is a normal product of the fermentation process.
  4. 4 After about eight days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill the jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

By John Mitzewich

Pickled Banana Peppers
Pantry American

Pickled Banana Peppers

5.0

Prep
60 min
Cook
Total
1500 min

Instructions

  1. 1 Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
  2. 2 Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
  3. 3 Stir peppers before serving; store remaining pickled peppers in the refrigerator.

By Jeni

Roasted Garlic Aïoli
Pantry American

Roasted Garlic Aïoli

4.9

Prep
10 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap completely in aluminum foil.
  3. 3 Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour.
  4. 4 Unwrap and allow to cool at room temperature, 5 to 10 minutes. Refrigerate until completely chilled, 30 minutes to 1 hour.
  5. 5 Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Mix in mayonnaise, lemon juice, Worcestershire sauce, and cayenne until well blended. Refrigerate until flavors combine, at least 1 hour.

By NB Roy

Herb Turkey Rub
Pantry American

Herb Turkey Rub

4.7

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Combine white wine Worcestershire sauce, olive oil, rosemary, thyme, onion, garlic, salt, and black pepper in a blender or the bowl of a food processor; pulse until well blended.
  2. 2 Transfer herb rub to a bowl; cover. Chill in the refrigerator before rubbing under turkey skin or injecting into meat as desired, at least 10 minutes.

By Vivian Herren

Pork or Poultry Brine
Pantry American

Pork or Poultry Brine

5.0

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
  2. 2 Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
  3. 3 Strain brine into a separate food-safe container.

By Anthony Henderson

Incredible Turkey Brine
Pantry American

Incredible Turkey Brine

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir together water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf in a large pot; bring to a boil. Set aside to cool completely before brining turkey.

By Patrick

Romesco Sauce
Pantry American

Romesco Sauce

4.6

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano

Zucchini Relish with Sweet Peppers
Pantry American

Zucchini Relish with Sweet Peppers

4.9

Prep
35 min
Cook
90 min
Total
605 min

Instructions

  1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
  2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
  3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Spicy Strawberry BBQ Sauce
Pantry American

Spicy Strawberry BBQ Sauce

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
  2. 2 Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
  3. 3 Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.

By alexisgoins

Homestyle Garlic Ranch Dressing
Pantry American

Homestyle Garlic Ranch Dressing

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until the dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in the refrigerator for up to 1 week. Shake before serving.

By gbrlbll

Slow Cooker Bone Broth
Pantry American

Slow Cooker Bone Broth

4.5

Prep
20 min
Cook
505 min
Total
525 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out onto the prepared baking sheet.
  2. 2 Roast bones in the preheated oven until browned, 25 to 30 minutes.
  3. 3 Place carrots, celery, onion, garlic, peppercorns, and bay leaves into a slow cooker. Place roasted bones over vegetables, then pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
  4. 4 Cover and cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

By Allrecipes Member

Zippy Barbecue Sauce
Pantry American

Zippy Barbecue Sauce

4.8

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Whisk ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 10 minutes. Remove from heat; cool completely.
  2. 2 Pour into a sterilized glass jar. Store, uncovered, in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

By Havicc Brine

Sweet Vidalia Onion Relish
Pantry American

Sweet Vidalia Onion Relish

4.6

Prep
60 min
Cook
60 min
Total
900 min

Instructions

  1. 1 Roast bell peppers over an open flame or in broiler, turning frequently, until skins charred and blistered. Place in a bowl and cover with plastic wrap; let sit 5 to 10 minutes. Remove and discard skins. Cut peppers in half, lengthwise. Remove and discard stems and seeds; chop flesh into small pieces. Set aside.
  2. 2 Place grated onions in a colander to drain, then transfer to a large bowl; sprinkle with ¼ cup kosher salt. Toss by hand. Add cabbage to the bowl; sprinkle with 3 tablespoons kosher salt. Toss by hand. Let sit 1 hour.
  3. 3 Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.
  4. 4 Add onions and cabbage to a large pot over medium-high heat; add chopped roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes, stirring often.
  5. 5 Meanwhile, inspect 20 (16-ounce) jars for cracks and rings for rust, discarding any defective ones. Wash jars; immerse in a large pot with water. Boil to sterilize, then reduce heat to a simmer with jars immersed until relish is ready. Wash new, unused lids and rings in warm soapy water. Fill a separate saucepan halfway with water and bring to a simmer; place the lids into the saucepan of water.
  6. 6 Take 1 jar out of the pot of water at a time, put on a canning funnel. Pack hot relish into the hot, sterilized jar, filling to within ½ inch of the top. Run a clean knife or thin spatula around inside of the jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with 1 lid and screw 1 ring on tightly. Repeat process with remaining relish and jars. Jars and relish must stay hot throughout canning process.
  7. 7 Place a rack in the bottom of a canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover and process according to your local extension's guidelines, or 10 minutes.
  8. 8 Remove the jars from the canning pot and let rest, several inches apart, for 12 to 24 hours. When jars start to seal and vacuum, the lids will make a popping sound and your canning was successful. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Store opened jars relish in the refrigerator. Use within two weeks.

By ROSEMC91

Brown Chicken Stock
Pantry American

Brown Chicken Stock

4.7

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
  2. 2 Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
  3. 3 Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
  4. 4 Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

By KATHYTAP11

Rib Dry Rub
Pantry American

Rib Dry Rub

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk brown sugar in a medium bowl with a fork until texture is consistent.
  2. 2 Mix in kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper until combined.

By Cheph