garnishes and vegetarian

186

Recipes

Toffee Nuts

Posted by katew  

A Donna Hay recipe MORE»

Recipe #400735

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Rosy Corn Relish

Posted by Chef #1384190  

It is a very old family recipe for a corn relish. Does not have any pickling spices so very different then the usual corn relish. MORE»

Recipe #390339

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Buffalo & Blue Cheese Double Dip (Meat-Free)

Posted by ItalianMama  

Vegetarians and carnivores unite! This side-by-side creamy buffalo and blue cheese dip is perfect for crackers, chips, pretzels, fresh veggies, and more. My sister cooked up some skewers of shrimp, chicken and onions over the weekend, and we... MORE»

Recipe #388283

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Grandma's Pickled Fresh Zucchini

Posted by Feast Your Eyes!  

Grandpa did the gardening, and oh what a gifted gardner, and grandma cooked up his magnificent bounty. Whenever the zucchini was taking over grandpa's vegetable patch, grandma would whip up this delicious, tangy side dish. It's a flavorful... MORE»

Recipe #383838

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The Desert Mermaids Mango Salsa

Posted by Desert Mermaid  

A Great Light tasting Salsa . Great with Chicken, Fish or Tortilla Chips (both baked or fried). Calorie friendly and easy to make. I adapted this by trying to recreate my grocery stores fresh Salsa. Tastes just like it and very easy to make. Use... MORE»

Recipe #382991

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Quick Chile Dilly Beans

Posted by JanuaryBride  

"Late in summer, glorious canned goods like dilly beans are up for judging at county fairs and are sold at every farmers’ market. Some traditionalists would say that dilly beans are best after a month or so of marinating, but you can get that... MORE»

Recipe #379953

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Easy Cilantro Lime Rotel Salsa

(1 reviews) Posted by peekoos  

This salsa recipe is a my own variation of the salsa that my mother-in-law makes. I really hate store-bought salsa, so I was excited to find that she knew how to make a really easy, tasty salsa. Even though the ingredients are canned, it tastes... MORE»

Recipe #378606

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Black Bean Salsa: Super Simple, Super Delicious!

Posted by Feast Your Eyes!  

Did you know that beans are BOTH a protein and a vegetable? Black beans, espeically, pack a ton of nutrients, like fiber, folate and protein. Get a healthy serving of these nutrients with this delicious BLACK BEAN SALSA recipe. It goes great... MORE»

Recipe #378202

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Tomato Avocado Salsa

Posted by Nyteglori  

Serve with tortilla chips, or as a topping for fajitas burritos or quesadillas. WW 0 points upto 1/4 cup Cook time is chill time. MORE»

Recipe #372760

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Quick Zucchini Pickles

Posted by blucoat  

An easy and flavourful recipe from The Canadian Living Test Kitchen from "Canadian Living Magazine" (July 2007). MORE»

Recipe #370512

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Macadamia Pesto

Posted by **Jubes**  

Pesto with an Aussie twist using macadamias instead of the typical pine nuts. Delicious served over a light fish or pan-fried chicken. Serves 4. Can be made in larger quantity for pasta. A small qualntity to be used immediately as the pesto will... MORE»

Recipe #369682

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Garlic Parmesan Croutons!

(3 reviews) Posted by Sharon123  

Pretty much any type of bread will make good croutons. You can use stale pieces of baguette to the end slices of a sandwich loaf. Good croutons follow these basic rules= Make sure to cut the bread into uniform pieces, the cubes must be tossed... MORE»

Recipe #369616

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How to Blanch, Split, & Sliver Almonds

(3 reviews) Posted by UmmBinat  

Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. Taken from The Complete... MORE»

Recipe #369495

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Spanish Sauce Burger Topping

Posted by Dreamer in Ontario  

This recipe comes from Chatelaine Food Express Quickies. There should be enough sauce to top 4 to 6 burgers.It's also delicious over fish and chicken. MORE»

Recipe #368745

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Wildly Pink Pickled Red Onions

(1 reviews) Posted by Buster's friend  

Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The... MORE»

Recipe #368505

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Pickled Red Onions

Posted by JanuaryBride  

Plan ahead, as these need to chill for 3 days before you use them. They suggest using them on salads and sandwiches. Recipe from The Tap Room in St. Louis. Note that cooking time includes "steeping" time. MORE»

Recipe #368433

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Piri Piri Dressing

(1 reviews) Posted by Sarah_Jayne  

My husband loves piri piri sauce. He first had it when we went to the Portuguese restaurant chain Nandos and now I have to buy a bottle of it a week. So, I figured I should find an actual recipe for it and try doing it myself. This recipe comes... MORE»

Recipe #367617

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Neiman Marcus Red Onion Marmalade

Posted by lynnski / LA  

This recipe is used as a condiment on Neiman's Portobello Mushroom Sandwich. It's good on other sandwiches and a filler for omelets. The marmalsde should be allowed to stand in the refrigerator for a few days for the flavors to develop. MORE»

Recipe #367119

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Easy, Colorful Corn Salsa

Posted by daydreamerartist  

Super easy, beautiful and tasty (not to mention cheap!) corn salsa...I serve it with fish tacos or tortilla chips but my 2-yr-old likes it by the spoonful...ENJOY! MORE»

Recipe #365148

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Sandi's Special Seasoned Sour Scream

Posted by Sandi (From CA)  

It's supposed to say "Sandi's Special Seasoned Sour sCream", but Zaar doesn't let you play with capitalization. ;o) A tasty and ridiculously simple condiment/garnish that's great on tacos, burritos and.... well.... FOOD! I've... MORE»

Recipe #363936

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