Recipezaar: Course,Condiments, etc. recipes

Sun-Dried Tomato Mustard

Mon, 18 Jan 2010 01:08:57 -0500

this year for the holidays I made several different mustards and gave a selection as gifts. This one is one of my favorites. It's from the Small-Batch Preserving cookbook. I did it as a quadruple batch and it still worked out great. Prep time includes the overnight soaking time. -- posted by LizzieLou

Just Almond Meal

Mon, 18 Jan 2010 08:24:04 -0500

I like to make a batch of this and keep it in the freezer, using as needed. Trader Joe's sells a bag of almond meal and I stole the catchy name: Just Almond Meal. (I've also made hazelnut meal with this recipe and I call it: Just Hazelnut Meal.) Use for baking, breading, etc. Text from about.com. Note: in order to post this recipe, the site requires two or more ingredients. Do not add the water to the almonds. Silly, I know. -- posted by Cookgirl

Aceitunas Picante (Chili Olives)

Mon, 18 Jan 2010 14:19:10 -0500

SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar. -- posted by Celticevergreen

Dehydrator All Purpose Tomato Sauce

Mon, 18 Jan 2010 19:44:19 -0500

This recipe is adapted from recipes that came with my Nesco dehydrator and uses their "Fruit Roll Sheets". You could substitute parchment paper sprayed with a vegetable spray, like Pam. Cooking time includes dehydrator drying time. -- posted by TxGriffLover

Ma's Spaghetti Sauce

Tue, 19 Jan 2010 11:49:37 -0500

Slightly sweet sauce that my mom has been making for as long as I can remember. The story goes that one of my uncle's got the recipe from a fireman he worked with at the fire house. It yields a large amount (she used to double this!) - enough to freeze and serve for later. In fact, my brothers and sisters and I agree it tastes better after its been frozen. -- posted by Chef #1525314

Okie BBQ Rub

Tue, 19 Jan 2010 15:45:12 -0500

My daughter and son-in-law use this for everything, they even put it in their green beans. -- posted by Darla Emerson

Quick and Easy Garlic Aioli

Tue, 19 Jan 2010 16:53:45 -0500

I was taught to make this Aioli in Spanish cooking classes, it is basically a fast way to make an real (or almost real) Aioli without resorting to using pre made mayonnaise. It tastes great and takes under 5 minutes to prepare. You will need a thin tall measuring cup or jug and a hand held (vertical or stab) blender. If you don't like garlic, you can make without. You can add things like herbs (fresh or dried), black pepper, smoked paprika or other things you like. Experiment with the amount of oil and lemon juice. If you want it to be more rich add two eggs yokes instead of one whole egg. -- posted by Claytox

Pickle Sauce (Michael Smith)

Tue, 19 Jan 2010 17:12:43 -0500

This recipe is supposed to go with Recipe #409356. You can put this together while your salmon is cooking It's easy and yummy and kids usually like it! It's a fresher and better version of tartar sauce. Enjoy! -- posted by Nif

Cranberry Salad

Tue, 19 Jan 2010 17:18:00 -0500

This is a recipe from my aunt. I like to use orange Jello, but raspberry is good too! -- posted by SuzV

Nectarine and Pineapple Chutney

Wed, 20 Jan 2010 21:31:57 -0500

My son just gave me 5kg (11lb) nectarines, so I made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It's a sweetish chutney that will go super well with pork and poultry. -- posted by JustJanS

Classic Hot Fudge Sauce

Wed, 20 Jan 2010 22:42:02 -0500

This great hot fudge sauce recipe that I changed a bit, is from Mother's Bistro in Portland, Oregon. It is very quick to make and is perfect for topping ice cream with. I like it because it's not to sweet. -- posted by Cupcake-Princess

Peach Fondue--canning Recipe

Thu, 21 Jan 2010 11:10:06 -0500

Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam. -- posted by DiB's

Creole Sauce

Thu, 21 Jan 2010 12:32:05 -0500

From Diners, Drive-ins and Dives cookbook. Recipe courtesy of Niki Stavrou of Victor's 1959 Cafe, Minneapolis, Mn. -- posted by mightyro_cooking4u

Sour Cherry Walnut Conserve

Thu, 21 Jan 2010 12:32:31 -0500

Use this conserve on biscuits or scones. -- posted by DiB's

Sweet Tamarind Chutney

Thu, 21 Jan 2010 13:23:26 -0500

This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar. -- posted by JinxTheCat

Taco Seasoning Mix

Thu, 21 Jan 2010 13:31:17 -0500

Use instead of seasoning packets. Especially useful if you like things mild. -- posted by Libbazet

T - Bone Steaks With Garlic Butter Sauce

Thu, 21 Jan 2010 14:18:33 -0500

I found this recipe clipping from the Vancouver Province dated May 21, 1997 while browsing through an old cookbook of mine it says it is from the Steak Lover's Cookbook; we made this sauce absolutely yummy! -- posted by oilpatchjo

Peach Butter

Thu, 21 Jan 2010 14:22:40 -0500

This is wonderful served over pancakes, biscuits, toast, or as a topping for ice cream. -- posted by Bayhill

Fresh Tomato Pasta Sauce

Thu, 21 Jan 2010 14:36:20 -0500

This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this when its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes! -- posted by Tisme

Herbed Croutons

Fri, 22 Jan 2010 13:41:50 -0500

I tagged Recipe #241413 recipe that called for croutons, I didn't have any I had leftover Recipe #387791 which had some seeds in it! I cubed and kicked it up and came out with this recipe. You can freeze and reheat in oven . -- posted by ~Rita~

Montreal Steak Marinade

Fri, 22 Jan 2010 15:10:26 -0500

This recipe is exactly what is written on the side of the McCormick's Montreal Steak Seasoning Container. I've been using it for several years and never bothered to write it down until I bought a new container and it didn't have it on it. Talk about panic. The recipe is good for I pound of steak so adjust it according to how many steaks you're making. -- posted by Chef Booshman

Grilling Sauce

Fri, 22 Jan 2010 15:15:41 -0500

Found this in my mom's recipe box. Not sure where it came from but had been used extensively. -- posted by AZPARZYCH

Vanilla Almond Butter

Fri, 22 Jan 2010 19:16:52 -0500

Gluten free and homemade Vanilla Almond Butter. http://www.elanaspantry.com/vanilla-almond-butter/ -- posted by Elana's Pantry

Slow-Cooker Apple Butter

Mon, 25 Jan 2010 09:09:59 -0500

From "The Apple Barn Cookbook." -- posted by mailbelle

Mom's Carmely Pancake Syrup

Mon, 25 Jan 2010 10:50:41 -0500

My mom (also my paternal grandmother- that's where it came from...they used to have a dairy back in the day) would always make this when we ran out of pancake syrup. It is different than anyone on here. It is soooo homemade and yummy!!! May be a little rich for some!! Easy and simple to maked!!! Enjoy!! -- posted by Chef GreanEyes

Chicken Wing Sauce

Mon, 25 Jan 2010 11:13:19 -0500

A creamy, easily adaptable sauce for chicken wings. Also very good for braising chicken breasts. -- posted by Chef #1469984

Blue Cheese Casserole Topping

Mon, 25 Jan 2010 11:13:27 -0500

I created this simple topping as a way to jazz up a hum-drum casserole and it was a hit! My daughter even decided it was her favorite way to trick out mac-n-cheese. -- posted by omadarlin

Butter

Mon, 25 Jan 2010 11:23:41 -0500

found here http://resurrectedrecipes.com/2009/02/17/making-cultured-butter-in-the-kitchen/ i'll try it when milk is no longer exorbitantly expensive. -- posted by tyk

Peanut Butter Sauce for Ice Cream (Friendly's Copycat)

Mon, 25 Jan 2010 11:24:24 -0500

This tastes just like Friendly's Restaurant peanut butter sauce. Drizzle it over vanilla ice cream and add some reese's pieces for an easy, delicious dessert! -- posted by Chef #631739

Spiced Kiwi Jam

Mon, 25 Jan 2010 11:26:09 -0500

Yum!!! Originally from Hallmark Magazine. -- posted by dripdripsplat

Easy Tartar Sauce

Mon, 25 Jan 2010 11:52:51 -0500

I don't usually like tartar sauce, but I found this sauce to be tasty and super easy to make. I saw it on Best Recipes Ever. -- posted by 2boyzmum

Randy's Rib Rub

Mon, 25 Jan 2010 12:05:06 -0500

I've tried different rubs, but this is my favorite.I developed it though trial & error. This can be doubled or tripled, if desired. For best results, store in a glass jar with a good sealing cover, like a clean jelly or mayo jar...Tupperware-type container is NOT recommeded. -- posted by Ackman

Easy Curry Mayonnaise (For Sweet Potato Fries)

Mon, 25 Jan 2010 12:14:18 -0500

I saw this recipe on Best Recipes Ever and loved it. It is a great dip for sweet potato or yam fries, and so easy to make! -- posted by 2boyzmum

Basic Mayonnaise

Mon, 25 Jan 2010 13:04:15 -0500

I have been using the recipe from the Cuisinart instruction booklet for over 15 years. This is the new recipe that is prepared without raw eggs. It is much safer to eat, produces perfect mayonnaise every time, and is a snap to make. -- posted by Miss V

My Blueberry Jam

Mon, 25 Jan 2010 13:06:50 -0500

This is my version of Blueberry jam using Liquid pectin instead of powder pectin used in most jam recipes. -- posted by rysharen

Simple Brandy Cream Sauce for Ravioli

Mon, 25 Jan 2010 15:24:50 -0500

I'm on a cream sauce and ravioli kick right now. This is a simple sauce to make. It doesn't matter what kind of brandy you use; you can also sub gold rum although brandy gives it a richer taste. But it would also probably taste fine if you omit it. This is a good amount for about 4 servings, 700g/1.5 lbs of premade ravioli. -- posted by the80srule

Caramelized Applesauce With Pecans and Golden Raisins

Tue, 26 Jan 2010 07:36:22 -0500

From a magazine; sounds fancy but easy to make! -- posted by AZPARZYCH

Big Batch Dulce De Leche

Tue, 26 Jan 2010 09:05:20 -0500

I love this recipe because you can prepare several cans of dulce de leche at once and they keep for months in the cupboard ready to use at a moment's notice. Also there is no stirring while it's cooking. The first time I made it I admit I was nervous boiling unopened cans of sweetened condensed milk but it worked perfectly but BE SURE TO KEEP THE WATER LEVEL WELL ABOVE THE CANS while they are simmering for 3 hours. The water pressure from all sides of the cans keep them from blowing up and meanwhile the condensed milk inside cooks like it would in a pressure cooker and it turns into caramel. -- posted by Ronalynne

Sweet and Sour Sauce

Tue, 26 Jan 2010 19:40:46 -0500

I made this wonderful thick sauce to put on tofu and it got rave reviews. The recipe makes enough to cover one or two blocks of tofu depending on how much sauce you prefer. -- posted by BB2011

Quick Satay Sauce

Wed, 27 Jan 2010 05:08:04 -0500

Taken from a promotion for coconut milk. -- posted by katew

Menma - Braised Bamboo Shoots for Ramen Topping

Wed, 27 Jan 2010 06:09:01 -0500

I normally make this using whole refrigerated bamboo shoot that I can purchase in Japanese market nearby in California. If whole bamboo shoot is used, cut lengthwise into about 1/4 in slices first. Then cut into 1/4 inch slices. Finally cut the 1/4 inch slices into half. The slices do not need to be perfect - they will taste great when finished. You can also use canned bamboo as well (although taste will be not as good as the fresh version). Menma is granddaddy of one of ramen toppings. In old days if you ordered ramen in Tokyo this was always one of the toppings along with shoyu or soy sauce flavored soup. You can purchase this in a bottle commercially but the cost is quite high for a small bottle. I like to sometimes serve this as a snack for beer, white wine or sake. If served as snack, it is very good with sprinkling of roasted sesame seeds on top. -- posted by Rinshinomori

Barbeque Spice Rub

Wed, 27 Jan 2010 10:46:59 -0500

This is perfect for all meats, especially chicken, and when cooking on the grill gives off a fantastic aroma. Makes enough for 2lb of meat. -- posted by English_Rose

Tomato and Chili Marinade

Wed, 27 Jan 2010 10:53:02 -0500

This spicy marinade recipe makes enough for 2lb of meat or chicken. It goes best with beef, pork, lamb or chicken. Marinade red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Indian Yogurt Marinade

Wed, 27 Jan 2010 10:58:29 -0500

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Moroccan Spiced Marinade

Wed, 27 Jan 2010 11:09:16 -0500

If you like it spicy, this is a great marinade for chicken, lamb or beef steaks. This marinade recipe makes enough for 2lb of meat, chicken or beef. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Chinese Marinade

Wed, 27 Jan 2010 11:14:43 -0500

If you like Asian flavors, this is a great marinade for chicken or pork. This marinade recipe makes enough for 2lb of meat. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Thai Spiced Marinade

Wed, 27 Jan 2010 11:25:26 -0500

If you like Thai flavors, this is a great marinade for any meat, poultry or fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Indian Spiced Rub

Wed, 27 Jan 2010 11:36:08 -0500

This rub makes enough for 2lb meat, poultry or fish and goes especially well with chicken, lamb and firm white fish. -- posted by English_Rose

Cucumber and Caper Salsa

Wed, 27 Jan 2010 12:07:54 -0500

This salsa is cool with a tangy twist, made using similar ingredients to the classic Italian sauce salsa verde. It is a perfect accompaniment for barbequed fish. -- posted by English_Rose

Roasted Corn Salad

Thu, 28 Jan 2010 09:22:07 -0500

MMMMM! So fresh and so clean! (cook time=chill time) -- posted by F-16 momma

Spicy Peanut Sauce (For Noodles or Dipping)

Thu, 28 Jan 2010 15:31:47 -0500

I wanted a good peanut sauce and this is a hybrid of some i found from various sites. I love it with whole wheat spaghetti (or rice noodles), bean sprouts, bok choy, shredded carrots, seedless cucumber and chicken all tossed together. -- posted by newmama

Lower Calorie Quick Hot Fudge

Thu, 28 Jan 2010 15:53:18 -0500

This is a quick hot fudge recipe that I use when I really want to indulge. You can mix in any kind of 70% Cocoa and above chocolate bars (bars usually come as 2 oz, so you would need 2). I prefer to use Dagoba pure unsweetened chocolate. Whatever is available will work. -- posted by Southern Kitchen Gardener

Sweet and Hot Wing Sauce

Thu, 28 Jan 2010 16:14:55 -0500

This is a wing sauce that I got off of allrecipes and it's very good. It's hot and sweet (more hot than sweet) but it's delicious. I bread my wings, deep fry and just swirl them around in this sauce. Great with a side of ranch dressing. -- posted by msjill111

Caramelized Onion on Your Indoor Grill

Fri, 29 Jan 2010 09:16:02 -0500

I only recently discovered caramelized onions and discovered this technique by mistake when I was grilling chicken and some vegetables one day on my counter top George Foreman. I realized the onions started to look and smell just like caramelized onions made on the stove top. I have started making my onions this way since then. I love to use it in sandwiches. I usually make one serving for myself, which is how I wrote the recipe. Just up the amount of servings if you wish. -- posted by Roxanne J.R.

Zesty Homemade Spaghetti Sauce

Fri, 29 Jan 2010 17:25:43 -0500

I started off with my family's favorite recipe for homemade spaghetti sauce, which is very good but a bit mild for my preference. So I kept adding certain ingredients until I was satisfied, and I ended up with the recipe posted here. I have added red pepper flakes on occasion too, but that makes the sauce a bit spicy and "over the top" for my kids. -- posted by NorthwestGal

Tofu Pesto Mayonnaise

Sat, 30 Jan 2010 06:23:08 -0500

This is great served with a roasted vegetable salad. -- posted by katew

Mango Tango Salsa -

Sat, 30 Jan 2010 21:29:01 -0500

This is a delcious salsa. Its taste is a combination of sweet, sour and spicy flavors. Enjoy this recipe. -- posted by pinky kookie

Easy Baked Parsnip Chips/Crisps

Sat, 30 Jan 2010 23:39:23 -0500

Enjoy plain or use as a garnish for soups. Recipe is from Lucy Waverman's New Year's Eve Menu in The Globe and Mail (Dec. 24, 2009). -- posted by blucoat

Wheatley Hills Marinara Sauce

Sun, 31 Jan 2010 21:04:16 -0500

Bon Appetit Mar 1977, page 6. Used for Scampi a la Wheatley Hills. -- posted by Rinshinomori

Pumpkin Spice

Mon, 01 Feb 2010 10:28:38 -0500

Great on lattes. Add 2 T sugar for a sweentened version. -- posted by Chef #1082664

Lighter Ranch Dressing

Mon, 01 Feb 2010 10:31:16 -0500

From Martha Stewart -- posted by Chef #1082664

Simply Perfect Honey Mustard

Mon, 01 Feb 2010 12:12:39 -0500

This a great recipe to use as french fry dipping sauce, or even as a topping on steamed vegetables!! -- posted by Charity_Cooker

Yum Yum Sauce

Mon, 01 Feb 2010 12:13:57 -0500

This recipe is similar to the Yum Yum sauce served in teppenyakki restaurants in the United States. It's important to allow to sit overnight in order for all flavors to properly combine. It is also recommended that you use Hellman's mayonnaise. -- posted by Chef #1527361

Reinecke's Rib Rub (Original Version)

Mon, 01 Feb 2010 12:30:07 -0500

Dry Rub Great for baby back ribs! -- posted by 'Big John' Sees

Easy Bigarade Sauce (L'orange)

Mon, 01 Feb 2010 21:06:59 -0500

I made this to go with duck, but it would be terrific with chicken or pork as well. -- posted by Ice Cool Kitty

Spiced Pumpkin Butter

Mon, 01 Feb 2010 22:47:17 -0500

Pumpkin butter is one of fall's great all-purpose spreads. Spice up breakfast by using it on pancakes and muffins. For a quick appetizer, spread pumpkin butter on toasted bread with slices of your favorite cheese. Experiment with different flavors; add a dash of cayenne pepper or a drizzle of honey. Each serving is 2 tablespoons. I found this recipe in Better Homes and Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Vegetarian Pasta Sauce

Tue, 02 Feb 2010 13:01:27 -0500

From A Veg*n for Dinner blog (http://www.aveganfordinner.blogspot.com/) -- posted by stingo

Cumberland Sauce

Tue, 02 Feb 2010 13:11:38 -0500

Stir up an irresistible accompaniment to ham with this fabulous recipe for Cumberland Sauce. -- posted by English_Rose

Authentic Mexican Style Table Salsa

Wed, 03 Feb 2010 08:53:58 -0500

This is an authentic mexican style table salsa. I have spent years perfecting this to achieve the taste of the salsas I had while in Mexico. It's a smooth table salsa which is typical of authentic mexican table salsa. You can make it as mild or hot as you like by adding or reducing the amount of chiltepines or chile pequins. Enjoy! -- posted by Raw Chef

Morton's Steakhouse Dijon Vinaigrette

Wed, 03 Feb 2010 09:18:29 -0500

This is the Dijon Vinaigrette from Mortons Steakhouse. They use it on their chopped salad. Its so light and flavorful, its my favorite! -- posted by SoCalTine

Ferf's Famous Chili Seasoning Mix

Wed, 03 Feb 2010 10:52:45 -0500

This chili spice combination is my son's favorite so I named it after him. When my kids were both little my daughter could not pronounce "Christopher" so she called her brother Ferfer. The name has stuck and now we call him Ferf for short. This recipe is a combination of a few different other recipes and the spice mixture is just right for us. This would probably make a great gift too. -- posted by Nanita

Salsa De Aguacate (Avocado Sauce)

Wed, 03 Feb 2010 18:51:46 -0500

A simple dip for plantain chips, fried yuca, fried plantain, or potato chips. Try it on beef tacos or burritos too. -- posted by Ice Cool Kitty

Blueberry Jalapeno Jelly

Thu, 04 Feb 2010 10:05:45 -0500

Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone! -- posted by ChefMamaBlogger

Tucson Salsa- Mild

Thu, 04 Feb 2010 10:28:17 -0500

Since I was a Fire Chief in Tucson, I made this recipe for my wife and girls. It was always well liked at Fire Dept. functions. This is NOT a hot and spicy salsa. Now that I am retired, my girls still request it for their parties. Enjoy! -- posted by Susie Pots & Pans

Robert's Dipping Oil (For Bread)

Thu, 04 Feb 2010 11:26:12 -0500

My sweetie and I found a store bought dipping oil that was great. We both like spicy oil and this was perfect. Well you might know, the stores stopped carrying it, so I decided to experiment and finally came up with this oil and we think it's better than the store bought oil. Hope you do too. -- posted by Chef Roly-Poly

Balsamic Vinaigrette Salad Dressing

Thu, 04 Feb 2010 13:44:05 -0500

This is a CopyKat recipe for the salad dressing you get at TGI Fridays. I am addicted to their strawberry fields salad, but they only make it seasonally so I got this to try to make it at home. -- posted by Chef #603588

Bj's Savory Dry Rub

Thu, 04 Feb 2010 16:13:36 -0500

Learned this blend a long time ago in N. Carolina, and finally got around to getting it on paper. Absolutely GREAT on ribs of any type... babyback, country style, short ribs, and beef ribs! ... works well on chicken, chops, Boston butt, and steaks also. -- posted by 'Big John' Sees

(Almost) Salt-Free Seasoning

Thu, 04 Feb 2010 17:57:22 -0500

Very flavourful! The only salt in this recipe comes from the steak spice. I did not include amounts for garlic and onion powders because I was all out when I came up with this recipe - but I believe they would be wonderful in this mix. -- posted by Génial Génie

Easiest, Tastiest Carolina Style Barbecue Sauce Ever

Fri, 05 Feb 2010 08:40:39 -0500

Carolina style barbecue sauce, but I use some ketchup, because I'm a northerner. :P Its tangy, sweet and just spicy enough to make your nose run. -- posted by Chef #1231275

Burger King Original Zesty Sauce

Fri, 05 Feb 2010 09:14:48 -0500

I love Burger King's Zesty dipping sauce, offered with their onion rings... which used to be somewhat palatable (no further comments about the rapidly diminishing quality and portions of today's fast food restaurant chains...). On each BK visit, I would routinely purchase additional Zesty sauces so I could take a good supply home with me... until the simple solution came when I opened my last remaining packet... "I can make this myself at home!"... And I did... -- posted by Bazaar®

Corn Free Baking Powder - Elimination Diet

Fri, 05 Feb 2010 09:21:06 -0500

This is corn free, gluten free baking powder. The recipe is 1 part baking soda, 2 parts cream of tartar and 2 parts arrowroot powder. Make any amount you need. -- posted by Mrs Goodall

Bleu Cheese Alfredo

Fri, 05 Feb 2010 09:32:20 -0500

I first made this as a sauce to drizzle over chicken roulade, but there's no reason it can't be used with pasta, or anything else. Measurements are approximations and should be adjusted according to individual taste. -- posted by Greg #3

Fruit Syrup

Fri, 05 Feb 2010 15:54:44 -0500

this is a syrup we serve in our school to get the kids to eat fruits. We use apples in ours, however can sup. any fruit you would like like blueberries and so forth. -- posted by lost in north dakota

South Pacific Short Ribs

Sat, 06 Feb 2010 11:59:34 -0500

You can use any cut of short ribs and or other meats as well. I like to use the Korean Cut of short-ribs which give you 1/4" - 1/2" lateral cuts of meat and the round disks of bone splayed out like half-dollars. -- posted by Ian Magary

Lavender Jelly

Sun, 07 Feb 2010 15:59:34 -0500

A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit! -- posted by BecR

Horseradish Relish

Mon, 08 Feb 2010 10:23:05 -0500

I came across this while looking through a 1941 "The Household Magazine", submitted by Mrs. Max Sprang of Hillsdale, Mich. This 5 cent magazine has some great recipes that have not changed all that much over these past almost 70 years. Enjoy! -- posted by Chef #1065270

Grammy's BBQ Sauce

Mon, 08 Feb 2010 10:48:30 -0500

My Grandmother, (whom is responsible for supplying the wonderful Simple Cake Filling) recipe had given me her BBQ sauce recipe. In all honesty, me and BBQ just don't mix. I normally do not like BBQ sauce AT ALL but my Grammy's I just can't get enough of. To each his own but I certainly like the flavor of this one. It's not too heavy with that smoky taste -- posted by D. Rose

Berry Best Freezer Jam

Mon, 08 Feb 2010 10:52:20 -0500

From the cookbook, Summer in the Country, this recipe uses a combination of blueberries & raspberries. Use 6 cups of your favorite berries to invent your own flavors! -- posted by CoffeeB

Pickled Sweet and Sour Cucumbers

Mon, 08 Feb 2010 10:56:13 -0500

I am decluttering magazine clippings of recipes and posting them here -- posted by ballarat

Caramel Sauce

Mon, 08 Feb 2010 10:57:17 -0500

This is the caramel sauce my family use to fill small pastry cases. The final step of beating the caramel well is very important - the caramel should become light brown in colour -- posted by ballarat

Homemade Spicy Dill Pickles

Mon, 08 Feb 2010 11:52:50 -0500

These Dill Pickles are out of this world! Bobby Flay had the recipe posted on Food Network's website. I made them for the holidays and people didn't stop raving about them. They are very easy and delicious. You may adjust the spice to your liking. The longer they sit, the hotter they get. I quartered them both horizontally and vertically to make them more bite-size. We liked them best after 4 days. -- posted by Retired Greyhound Mom

Muir Glen Fire Roasted Salsa

Mon, 08 Feb 2010 11:57:57 -0500

This is a recipe that I found on the label of Muir Glen fire roasted tomatoes with green chiles. It's a very simple salsa recipe and doesn't require the addition of a jalapeno pepper, but still has a kick from the chiles in the tomatoes. Cooking time is chilling time. -- posted by LARavenscroft

Walnut Oil Vinaigrette

Mon, 08 Feb 2010 12:07:45 -0500

Great with a gourmet salad with nectarines or apples. -- posted by yummo

Asian Basil Pesto

Mon, 08 Feb 2010 12:07:50 -0500

Toss with rice noodles, or dollop on fish or chicken. -- posted by yummo

Salsa Crudo

Mon, 08 Feb 2010 12:07:57 -0500

From Cooking Light Magazine. Great on pasta, grilled bread, chicken, or fish. -- posted by yummo

The Neely's Barbeque Seasoning

Mon, 08 Feb 2010 21:01:21 -0500

This is my take on the Neely's delicious bbq seasoning! From Down Home with the Neely's cookbook. The original recipe calls for white sugar, I added the optional garlic powder and black pepper. -- posted by Sharon123

Neely's Barbeque Sauce

Mon, 08 Feb 2010 21:01:59 -0500

From Down Home with the Neely's Cookbook, this is a get down barbeque sauce! Tweeked just a leeetle bit! -- posted by Sharon123

Sardine Salt!

Tue, 09 Feb 2010 14:57:58 -0500

a form of preserved fish if you wish -- posted by abe ray

Copycat Goya Vegetable Seasoning / Dry Rub

Tue, 09 Feb 2010 15:17:43 -0500

Instead of getting one of those packets loaded with MSG and ingredients I can't pronounce, I looked at the side of the box and the actual spices used were listed. I think this might be close enough but let me know if it needs tweaking to be like the original. Lowered the salt content for posterity. Would probably make a nice marinade when mixed with some olive oil and vinegar. -- posted by the80srule

Basic Fresh Tomato Sauce

Tue, 09 Feb 2010 16:28:13 -0500

I discovered this sauce recipe by total accident, randomly paging through a 33 year old Sunset canning book. Once made, it is the BEST fresh tomato sauce I've ever tried or made. Well worth the time it takes to make from scratch. -- posted by The_Swedish_Chef