food processor/blender and condiments, etc.

867

Recipes

Spiced Pickled Red Cabbage

Posted by ~Rita~  

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples... MORE»

Recipe #387082

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Chili Zucchini Marmalade

Posted by ~Rita~  

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end... MORE»

Recipe #386658

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Cranberry Apple Relish

Posted by PaulaG  

This recipe is from Christmas with Southern Living 2004. It was suggested to serve with grilled pork tenderloin. I thought this was make a deliciously different Thanksgiving of Christmas meal. The cook time is the time to chill the relish. MORE»

Recipe #386537

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Perfect Homemade Mayonnaise (Julia Child)

Posted by blucoat  

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the... MORE»

Recipe #386457

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Chipotle Tomato Salsa

(1 reviews) Posted by ~Rita~  

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! MORE»

Recipe #386343

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Lobster Eggs Benedict

Posted by College Girl  

Sheer luxury on an English muffin, and sounds more complicated than it actually is.... From Booty Food by Jacqui Malouf... SHORT CUT: If you don't want to steam the lobster yourself, you can have the fishmonger steam it for you so its nice and... MORE»

Recipe #384792

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V's Marinara-Sauce Start to Finish

Posted by Vseward (Chef~V)  

The sautéd garlic and onion added to the blender for a quick puree adds a much more agressive taste in this sauce Even though buying a jar of marinara is cheaper, you can't compare the taste of homemade sauce! After receiving a bushel... MORE»

Recipe #384687

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Fresh Salsa, Arizona Style

Posted by Chef #771374  

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers... MORE»

Recipe #382526

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Thai Green Paste

(1 reviews) Posted by I'mPat  

Saw this on James Reeson's Alive and Cooking and thought it would work well. Serving sizes really depends on how much you need to use for your recipe and have estimated the quantity produced from watching the segment. MORE»

Recipe #382316

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Tofu & Spinach Pesto

(2 reviews) Posted by Burgz  

Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same This is an incredibly easy and tasty way to pack the benefits of spinach & the protein... MORE»

Recipe #380144

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Nene's All Purpose Dressing

Posted by dimply dots  

This recipe is from my boyfriend's mother, Nancy. I have cut the sugar down a bit, but otherwise it's the same. It's a great simple salad dressing and is wonderful on everything from avocados to sandwiches! I absolutely love it! Feel free to play... MORE»

Recipe #379137

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Star Anise and Coffee Bean Rub

Posted by TxGriffLover  

Adapted from America's Test Kitchen. Posted for Summer'09 Comfort Cafe. MORE»

Recipe #379128

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Cuisinart Recipe for Hummus

(1 reviews) Posted by Spongebob Chefpants  

This came with my Cuisinart!! A nice basic recipe for hummus! You can add any flavorings you want such as roasted red peppers, olives, etc. MORE»

Recipe #377646

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Sun-Dried Tomato Pesto

Posted by Louis Pujol  

Pesto sauce that can be used to top toast or soups. MORE»

Recipe #377067

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Cashew Basil Pesto

Posted by Charmie777  

This is so simple yet amazingly delicious!!! Use it on pasta, chicken, fish or spread on crackers or crostini!!! You can use any kind of cashew. I like to use the roasted salted cashew pieces. But if you want unsalted, just adjust the amount of... MORE»

Recipe #377037

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Chipotle Salsa

Posted by danspeca  

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. MORE»

Recipe #376560

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Oatmeal & Banana Pancakes With Pomegranate Syrup

Posted by Vino Girl  

From Clean Eating Magazine May/June 2009 MORE»

Recipe #374632

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Creole Remoulade Sauce

(1 reviews) Posted by Virginia Cherry Blossom  

A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Cajun Seafood Cakes. This Creole sauce is also well-paired with chilled shrimp,... MORE»

Recipe #373985

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Jamaican Jerk Sauce

(1 reviews) Posted by Virginia Cherry Blossom  

Jerking is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning - either dry spices or a wet marinade like this recipe - then roasted in a pit or grilled slowly over wood coals.... MORE»

Recipe #373939

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Raspberry or Strawberry Coulis

(1 reviews) Posted by Dreamer in Ontario  

From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies. MORE»

Recipe #373597

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