Recipes

It’s apparent that I’m going to have to make a lot more from scratch unless I can find products without high fructose corn syrup. The first three I’ve identified are: mayonnaise, ketchup and cocktail sauce. I’m sure there will be more. So I’ll need a page to start keeping track of what I find. Ketchup seems to be the base for a lot of things, like shrimp cocktail sauce and BBQ sauce, so I’ll need to make ketchup first before I can make either.

Mayonnaise:

http://kellythekitchenkop.com/2009/06/homemade-mayonnaise-recipe-that-tastes-great-finally.html

http://www.thenibble.com/REVIEWS/main/condiments/mayonnaise/mayonnaise-recipe.asp

http://www.epicurious.com/recipes/food/views/Mayonnaise-241083

http://allrecipes.com/HowTo/Making-Mayonnaise/Detail.aspx

http://homecooking.about.com/od/saladrecipes/r/blcon64.htm

http://www.cookingforengineers.com/recipe/43/Homemade-Mayonnaise

Another advantage of making my own mayonnaise will be using a better oil instead of whatever cheap crap manufacturer’s use. Use something with no taste. I might even try melted lard. If they’re using corn syrup, you know they’re cutting corners somewhere else too. I use nothing but natural raw cane sugar or honey now. It’s actually cheap and easy to make. But in a pinch, Best Foods Real Mayonnaise doesn’t have HFCS in it because apparently if it did it wouldn’t be “real” mayonnaise.

Worcestershire sauce:

I haven’t checked the ingredients because I don’t have any in the house, but Worcestershire sauce is an ingredient of Ketchup (which is an ingredient of shrimp cocktail sauce and BBQ sauce). What do you want to bet *it* has high fructose corn syrup in it too? And the answer is…yes it does…in the U.S. Heinz, which licenses it and makes it in the U.S. puts high fructose corn syrup in it. Lea and Perrins in the UK does not. So there ya go. I eventually found an organic Worchestershire sauce that does not contain HFCS at Windmill Farms.

http://homecooking.about.com/od/howtocookwithcondiments/a/worcestersauce.htm

http://homecooking.about.com/od/condimentrecipes/r/blcon85.htm

http://www.cdkitchen.com/recipes/recs/5/Worcestershire_Sauce22719.shtml

http://www.saveur.com/article/Food/Worcestershire-Sauce

Ketchup:

http://www.foodnetwork.com/recipes/my-country-my-kitchen/famous-tomato-ketchup-recipe/index.html

http://www.epicurious.com/recipes/food/views/Homemade-Ketchup-109037

http://www.hillbillyhousewife.com/homemadeketchup.htm

I skipped the recipe that called for 24 lbs of tomatoes.

Shrimp cocktail sauce:

http://www.fishex.com/recipes/sauces/cocktail-sauce.html

http://whatscookingamerica.net/Appetizers/ShrimpCocktail.htm

http://www.shrimpcocktailsauce.com/

My Mom actually has a pretty good recipe. I’ll probably tweak hers and then post it.

BBQ sauce:

http://www.theperfectpantry.com/2009/03/recipe-barbecue-sauce.html

http://bbq.about.com/od/barbecuesaucerecipes/tp/10barbecuesauce.htm

When it comes to BBQ I tip my hat to Meathead at amazing ribs. I’ll try all of his suggestions before I start with anyone else:

http://amazingribs.com/recipes/BBQ_sauces/index.html

Golden Syrup:

And for when I actually need to use corn syrup in a recipe, I’ve read that I can substitute something called “golden syrup”. I’ve never seen this so I’ll have to make my own as I’d rather not substitute maple syrup or honey. (I’ve been using pure, real, honest to god maple syrup for years so no worries there.)

I’ve actually found golden syrup at my organic grocery store, Windmill Farms. You can also probably find it at places that import from Europe. You’ll find a lot of European food does NOT contain HFCS. They’re fussy about GMO too.

Now corn syrup isn’t exactly the same as High Fructose Corn Syrup. But it is made from corn. And it’s probably genetically modified crap frankencorn at that. The less corn eaten the better. When you have to, go organic. I don’t know of any organic corn syrup. I think there’s just Karo. So golden syrup it is.

http://recipes.wikia.com/wiki/Golden_syrup

http://www.recipezaar.com/library/getentry.zsp?id=417

Golden Syrup : 600 gm Sugar, 450 ml Water, 3 slices of lemon, slices of 1 whole lime.

Bring all ingredients to a boil over low heat until it turns golden brown. Remove all slices of lemon and lime. Let the whole pot cool. Strained through a strainer and store in an airtight container. Use after one week.

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