Soup, Winter Vegetable

You know me. I love using the produce of the season.

Even this season.

WINTER VEGETABLE SOUP

Serves 4

INGREDIENTS

1 medium onion, chopped

1 Turkish or 1/2 California bay leaf

2 tablespoons olive oil

1 large carrot, thinly sliced

1 celery rib, thinly sliced

1 tablespoon tomato paste

1/2 lb sweet potato, peeled and cubed (1/2 inch)

1/2 lb Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)

2 cups reduced-sodium vegetable or chicken broth

1 1/2 cups water

1/2 cup frozen peas

2 tablespoons chopped fresh dill

DIRECTIONS

* Cook onion with bay leaf and 1/2 tsp salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.

* Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf.

* Puree 1 cup soup in a blender (use CAUTION) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

RECIPE BY LILLIAN CHOU

SOURCE: GOURMET.COM

PHOTOGRAPH BY STEPHANIE FOLEY

Gingerbread Recipe For You

I love the blogging world. I love the connectivity today's technology allows. For those of you who follow me on twitter and facebook, this should come as no surprise! (and if you don't, change your ways and check-out my website to learn how)

I also love how the nature of recipe sharing has changed over the years. Today I thought I'd provide you with a gingerbread recipe that has been reviewed by over 400 home chefs! And, proved a winner.

Gingerbread Men
"Kim" on allrecipes.com

Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

Directions
* In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

* Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

* Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Yields 2 1/2 dozen.

Thanksgiving 101: The Perfect Turkey

The Los Angeles Times' Test Kitchen

Inspired by Chef Judy Rodgers, owner and chef at Zuni Cafe in San Francisco, the Los Angeles Times presented a recipe for a dry-brined roasted turkey in 2006. Due to its popularity and persistent reader requests, the Times' continues to run the unique recipe.

The technique is simple: the salt draws out the turkey's natural juices, and the dry brine technique produces a juicy but firm texture. Delicious!

Without further ado -

The Roast Salted Turkey

Total time: 2 hours, 50 minutes
Servings: 11 to 15
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. The Times' Test Kitchen recommends a fresh turkey for this technique.

1 (12- to 16-pound) turkey
Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Source: Los Angeles Times, Food

Mexican Chocolate - Holy Mole!

Randy Mayor; Melanie J. Clarke

There are many uses for a good mole sauce - however, it's primary function is as an accompaniment for poultry.

Below is a favorite healthy soup that features the mole sauce. Published years ago in Cooking Light, it pleasantly pairs mole with ground turkey to create a hearty meal for a fall evening.

Turkey Mole Soup

• 1 teaspoon olive oil
• 1 1/4 pounds ground turkey
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 tablespoons chili powder
• 4 garlic cloves, minced
• 1/4 cup bottled mole (such as La Costena)
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (19-ounce) can black beans, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undrained
• 3 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1/2 cup chopped fresh cilantro

Serves 8

Heat oil in a Dutch oven over medium heat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder, and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins, salt and pepper, black beans, tomatoes and green chiles to turkey mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Preheat oven to 425°. Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.

Spoon soup into bowls. Divide tortilla strips evenly among servings. Top each with cilantro.

source: Cooking Light, 2002

A Halloween Treat

(Ann Johansson / Los Angeles Times)

No tricks this year -- well, at least not right now.

I am feeling festive and thought I'd post a delicious recipe I recently discovered that is simple and potentially a BIG hit for you and your friends and family this week leading up to Halloween.

Tomato Soup with Ghost Toasts

Servings: 4

2 tablespoons olive oil
1 onion, diced small
2 carrots, diced small
2 stalks celery, diced small
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes
3 cups chicken stock
2 slices white bread (large enough to make 8, 2" croutons)
3 ounces white cheese, such as Gruyere, Cheddar, Jack or Swiss, cut in 4 slices
12 whole peppercorns, optional
1/2 cup whipping cream
Salt, pepper

1. Heat the oil in a large pot over medium-high heat. Add the onion, carrots and celery. Cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and chicken stock. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer until the vegetables are tender, 15 minutes. Stir occasionally.

2. Meanwhile, using a cookie cutter or scissors, cut the bread slices into ghost shapes. Cut the cheese slices into the same shape. Toast the ghosts in a toaster oven. Place them on an oven-safe tray, then place the cheese on top. Use 3 peppercorns to make eyes and a mouth for each ghost. Put them back into the toaster oven and toast again to melt the cheese. (If you don't have a toaster oven, you can broil the cheese toasts about 4 inches beneath the broiler element until the cheese is bubbly, 2 minutes.)

3. Puree the soup in a blender in two batches. Return it to the pot. Add the cream and adjust the seasoning with salt and pepper. Heat, then serve in bowls with the ghost toasts on top.

Los Angeles Times, 2009

Bon Appetit!

Pesto - A Spin on the Familiar

Hope everyone had a great weekend.

Today I want to close our discussion on pesto with a variation on tradition: cilantro pesto. Last summer, the Los Angeles Times featured a recipe using this fun twist on a favorite staple.

Here you go, try it over pasta or get creative!

Cilantro pesto

1/2 cup unfiltered olive oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 large bunch cilantro
2 cloves garlic minced
1/8 cup pine nuts

In a blender, combine the oil, vinegar and nutritional yeast and blend well. (Of course, as we know, if you have a marble mortar use it instead of the blender!) Add the cilantro and garlic and blend as needed for desired thickness and texture. Add the pine nuts and blend quickly to coarsely chop, giving the pesto a thicker texture. Makes about 1 cup pesto. (Los Angeles Times, Food, June 10, 2009)

Post a comment and let me know what you think.

Enjoy!

Recipe for You - Easy Yeast Bread

Now for a recipe using fresh yeast:

Easy Yeast Bread

Ingredients:
2 (0.6 ounce) cakes compressed fresh yeast
1 cup warm water (110 degrees F/45 degrees C)
4 cups hot water
3/4 cup white sugar
1 tablespoon salt
1/2 cup shortening
15 cups bread flour

Directions:
1. In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
2. Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

Recipe for You - Cinnamon Raisin Bread

Try this recipe out that contains dry active yeast:

Cinnamon Raisin Bread

Ingredients:
1 1/2 cups warm water
2 tablespoons milk
2 tablespoons shortening
1 teaspoon salt
4 cups bread flour
3 tablespoons white sugar
2 teaspoons active dry yeast
1 cup raisins

2 tablespoons butter, softened
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Directions:
1. Place water, milk, shortening, salt, flour, sugar and yeast in a mixer equipped with a dough hook and mix until dough forms and pulls away from the bowl. Add raisins.
2. Take dough out of bowl and onto a lightly floured surface. Roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

Recipe for You - Whole Wheat Pasta with Herbed Ricotta

Whole Wheat Pasta with Herbed Ricotta

Ingredients:
Salt
1 cup part-skim ricotta cheese
1 tablespoon fresh oregano leaves, chopped
1/4 cup (plus additional for serving) grated Pecorino Romano cheese
1/4 cup (packed) fresh basil leaves, chopped
12 ounces whole wheat corkscrew pasta
1 pint grape tomatoes

Directions:
1. Heat large covered saucepot of salted water to boiling on high.
2. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3. Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Yield: 4 servings

Recipe for You - Summer Squash Orzo

Summer Squash Orzo

Ingredients:
1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Directions:
1. Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
2. While the orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
3. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

Yield: 8 servings

Recipe for You - Refreshing Summer Gazpacho

In the heat of summer, what's better to eat than a deliciously refreshing gazpacho? To make, read on...

Refreshing Summer Gazpacho

Ingredients:
2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting-color heirloom tomato for garnish
1 garlic clove, roughly chopped
1 large cucumber, peeled and roughly chopped
1 medium green bell pepper, roughly chopped
1/3 cup parsley leaves
1/2 small red onion, roughly chopped
1 small jalapeño, seeded and roughly chopped
1 cup ice cubes
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon salt

Directions:
1. In a blender, combine 2 pounds tomatoes and garlic; puree until smooth. Transfer to a large bowl.
2. In the blender, combine cucumber, bell pepper, parsley, onion, jalapeño, and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture.
3. Stir in oil, vinegar, and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
4. Just before serving, cut remaining tomato into small dice. Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.

Recipe for You - Grilled Herb Salmon

This recipe is perfect for your next summer BBQ get together!

Grilled Herb Salmon

Ingredients
1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons packed golden brown sugar
3 tablespoons Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 4-pound side of salmon with skin
Olive oil

Directions
1. Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
2. Spray grill rack with nonstick spray. Prepare barbecue at medium-high heat.
3. Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon.
4. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.

Yield: 8 servings

Recipe for You - Marinades

Here are three simple marinades to try on your favorite proteins...

Beef/pork:
½ cup red wine vinegar
3 tablespoons cooking oil
1 tablespoon Dijon mustard
3 minced garlic cloves
1 teaspoon Italian seasoning
½ teaspoon course black pepper

Chicken:
¼ cup cooking oil
¾ cup dry white wine
1 clove minced garlic
1 finely chopped onion
¼ teaspoon celery salt
salt and course black pepper to taste

Fish:
1 fresh jalapeño pepper, seeded & minced
3 cloves minced garlic
1 tablespoon ginger
¼ cup lemon juice
½ cup dry white wine
½ teaspoon sugar
¼ cup cooking oil

Whisk together ingredients and marinate for at least two hours.

Recipe for You - Nectarine Salsa

Nectarine Salsa

Ingredients:
3/4 lb diced yellow nectarines (peel on)
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoon chopped red onion
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Directions:
Dice nectarines and transfer diced fruit to a non-metal bowl. Add lemon juice and toss with onion, cilantro, and cumin. Season with up to 1/4 tsp. salt and a pinch of cayenne.

Tastes great as a garnish or with fish!

Recipe for You - Olallieberry Peach Crisp

Olallieberry Peach Crisp

Ingredients:
1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
2 cups olallieberries, picked over and rinsed
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans

Directions:
1. In a large bowl toss the peaches and the olallieberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well.
2. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans.
3. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

Recipe for You - Pink Peppercorn Chicken

Pink Peppercorn Chicken

Ingredients:
4 boneless chicken breasts
2 cups dry white wine
5 medium leeks, rinsed and julienne in 1-inch strips
2 tablespoons rosemary
2 tablespoons pink peppercorns
2 tablespoons unsalted butter

Directions
1. Trim chicken breasts of any excess fat, place between 2 sheets of waxed paper and pound to an even thickness. Place flattened breasts into a shallow pan and cover with white wine. Marinate for 1 hour.
2. Place the leeks beneath the chicken breasts in a shallow pan. Sprinkle each with 1/2 tablespoon of rosemary and 1/2 tablespoon peppercorns.
3. Bake at 350 degrees until done.

Recipe for You - Lentil & Red Pepper Soup

Lentil & Red Pepper Soup

Ingredients:
1 cup lentils
1 fresh flat-leaf parsley sprig, finely chopped (including stem)
1 Turkish bay leaf or 1/2 California bay leaf
2 cups chicken broth
2 cups water
24 whole black peppercorns
1/4 teaspoon cumin seeds
4 tablespoons extra-virgin olive oil
1/2 cup finely diced red bell pepper
1/4 cup finely diced carrot
1/4 cup finely diced celery
1/4 cup finely chopped onion
2 garlic cloves, chopped

Directions:
1. Simmer lentils with parsley, bay leaf, broth, and water in a 4-quart saucepan, uncovered, until tender, 30 to 40 minutes.

2. While lentils are cooking, coarsely grind peppercorns with cumin using a mortar and pestle or an electric coffee/spice grinder. Heat 1 tablespoon oil in a 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook bell pepper, stirring, until golden, about 5 minutes. Add spices and cook, stirring, 1 minute. Add carrot, celery, onion, garlic, and remaining 3 tablespoons oil and cook, stirring, until carrot is tender, about 8 minutes. Stir in lentil mixture and discard bay leaf.

3. Purée 1 cup soup in a blender until smooth. Stir purée into remaining soup and reheat over moderate heat, stirring. Season soup with salt and pepper. If soup seems too thick, thin with water to desired consistency.

Yield: 5 cups

Recipe for You - Pastrami-Cured Salmon

Pastrami-Cured Salmon

Ingredients:
3-lb salmon fillet
2 oz. lemon juice

Cure Mix:
6 oz. salt
3-6 oz. granulated sugar
2 tbsp. cracked black pepper
1 bunch rough chopped cilantro
1 bunch rough chopped parsley
1/2 lb. minced shallots
3 oz. molasses
1 tsp. cayenne pepper
5 crushed bay leaves
1/4 c. crushed coriander seed
1/4 c. paprika
1/4 c. ground black pepper

Directions:
1. Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth. Brush with lemon juice.
2. Mix the cure ingredients and pack evenly over the salmon. Combine the cilantro, parsley, and shallot and pack evenly over the salmon.
3. Wrap the salmon loosely in the cheesecloth and cure under refrigeration for 3 days. After the third day, gently scrape off the cure.
4. Bring the molasses, cayenne, and bay leaves to a simmer. Remove from heat and cool. Brush evenly over the salmon. Blend the coriander, paprika, and black pepper. Press evenly over the salmon.
5. Rest uncovered under refrigeration for at least 12 hours before serving. The salmon may be wrapped ans stored for up to 1 week.

Yield: 12-14 servings, 2 1/2 ounces each

Recipe for You - Roasted Shallot Vinaigrette

Roasted Shallot Vinaigrette

Ingredients:
20 shallots, peeled
2 1/2 cups extra-virgin olive oil
1 cup sherry vinegar
1/4 cup honey
2 teaspoons chopped rosemary
2 teaspoons salt
1 teaspoon cracked black pepper

Directions:
1. Rub the shallots with a little oil and roast at 300 degrees F until very tender and well browned. When cool enough to handle, cut into quarters.
2. Combine the shallots with the vinegar. Whisk in the remaining oil gradually.
4. Add the herbs and adjust seasoning with honey, salt, and pepper.

Yield: 1 quart

Recipe for You - BBQ Sauce

May is National Barbeque Month! This recipe is easy to make and goes great on chicken, ribs, brisket, whatever you like!

Barbeque Sauce

Ingredients:
1 quart apple cider vinegar
1 (20 ounce) bottle ketchup
1/4 cup paprika
1 pound dark brown sugar
1/4 cup salt
1 tablespoon black pepper
2 tablespoons red pepper flakes
1 tablespoon garlic powder
1/4 cup Worcestershire sauce
1/2 cup lemon juice

Directions:
In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.