Recipezaar: Vegetarian,Condiments, etc. recipes

Gold Salad Dressing

Mon, 05 Oct 2009 17:21:23 -0400

This is a great salad dressing that I found in a raw cookbook. It's a thin dressing, but I think thin dressings coat the salad better. I use a little more honey than it calls for (about an extra tablespoon or so). I use an electric juicer to squeeze the lemons, which makes the prep time very quick. This recipe makes 4 cups and will last over a week in the refrigerator.. -- posted by Chef Schellies

Cilantro Walnut Pesto

Tue, 06 Oct 2009 11:15:12 -0400

For a light pasta sauce with a pungent herb taste. I made this because cilantro is much cheaper than basil at the grocery store. I served this with a mixture of pasta and cooked spaghetti squash. I didn't measure (I'm bad at that) so keep that in mind and just add amounts that suit your needs. -- posted by Korkin'

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Vegetarian Portobello French Dip Sandwich

Wed, 07 Oct 2009 11:38:15 -0400

This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups... -- posted by blucoat

Sandwich/Burger Dills

Fri, 09 Oct 2009 16:55:47 -0400

This is a delicious semi-spicy sandwich dill that comes from "The Joy of Pickling" by Linda Ziedrich.. If you want to reduce the spice, cut back on the crushed red pepper. Recipes like this are what make it worth all the work to make homemade pickles Prep time does not include overnight brining. -- posted by 2hot2handle

Sugar, Salt & Vinegar Red Tomatoes

Wed, 14 Oct 2009 14:38:01 -0400

I just reviewed a Sugar Glazed Fried Green Tomato recipe on Zaar and it reminded me of a recipe I use constantly during the summer and it is not posted. My mother stated it was Swedish and my father stated it was German or Bavarian. Very simple and the marinating juice can be used in soups, stews or vegetable pies. Note: You can use raw sugar also. These tomatoes can be added to a simple lettuce salad and no dressing is necessary or served separately with juice drained. -- posted by Montana Heart Song

Vegan Worcestershire Sauce

Fri, 16 Oct 2009 10:05:17 -0400

Most store bought Worcestershire sauces have anchovies in them. Here is a recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer that has been veganized! Here's a little history from IndiaCurry.com: History shows that during British Raaj, there was a Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery, Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived, and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was too severe for their liking. However, they let it age for three months to emulate time in the ship. Again the chutney turned into an aromatic vinegar. They made a few modifications. They added soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these modifications, they let it ferment. Further adjustments were made to finally produce the "Worcester sauce" and now marketed as "Worcestershire sauce". Similar formulas are used in United States to create Steak sauces, except there are no Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato purees are also added when making Steak sauces. So, now you have it. If it is raw, its a Chinch-Gur Chutney. If its fermented, its a Worcestershire Sauce. If its cooked, its a Steak Sauce. -- posted by Sharon123

Speedy White Sauce (Bechamel)-A Cheats Version!

Fri, 16 Oct 2009 17:40:47 -0400

You can't beat a well made bechamel sauce-BUT,if time is short,this is a quick,simple and foolproof version. -- posted by Noo

Healthy Caesar Dressing

Mon, 19 Oct 2009 13:28:34 -0400

a great tasting alternative to traditional Caesar dressing. Guilt free and safe for kids too. My own version modified from several recipes that weren't 'quite right'. -- posted by Sugarledge

Low-Fat Vegan Garlic Aioli

Mon, 19 Oct 2009 13:31:54 -0400

I'm not vegan, and don't know any. But this recipe is awsome on a sandwich. I'm sure there are other uses, but I love me some samiches. -- posted by Chef #1346687

Pumpkin Puree in the Crock-Pot

Mon, 19 Oct 2009 13:53:44 -0400

Homemade Pumpkin Puree in the slow cooker! I scoured the internet for a recipe like this and didn't find one, so I decided to just try it and it works just as well as the traditional oven roasting method. In fact I think this was easier, no need to worry about it burning or monitor an oven for hours. -- posted by Kate J

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Creamy Avocado Dressing

Mon, 19 Oct 2009 20:52:52 -0400

This dressing is great for both green salads and chopped salads, and I made a combination of both to serve with our salad, using greens from our garden and cubes of cucumber. http://www.elanaspantry.com/creamy-avocado-dressing/ -- posted by Elana's Pantry

Flax Eggs

Tue, 20 Oct 2009 13:12:18 -0400

Flax seeds can be found in some grocery stores and health food stores. They work great in pancakes, breads, and other baked goods. Three tbls. flax eggs equals 1 egg. Adapted from The Garden of Vegan cookbook. -- posted by Sharon123

Quick & Tasty Veggie Stir Fry Sauce (Uses Braggs)

Fri, 23 Oct 2009 10:40:52 -0400

This is just a little recipe off the side of a box of silken tofu (Mori-Nu). I didn't care for the entire recipe, which involved broiling the tofu...far too much effort to put the oven on when you're planning to stir fry. What I did like about the recipe was the sauce - quick and simple for those days when you don't have time to mess around with too many ingredients, but still don't want to open up a packaged sauce. You can thicken up the sauce if you choose, or add some heat if that's what you're going for. As this has honey I can't say it's vegan, however I think you could sub agave or some other sweetener quite nicely (brown rice syrup??). Let me know if you try that. The original recipe said it was enough for 4, but if I was making it for 4 adults I would probably double it which is why I said it serves 3. Enjoy! -- posted by magpie diner

Mexican Red Almond Dipping Sauce (Vegan)

Fri, 23 Oct 2009 16:00:45 -0400

From a Mexican cookbook. A nice sweet and spicy dipping sauce, an interesting alternative to salsa and tomatillo sauce. Perfect for nacho chips and fritters! I liked this sauce with cheese arepas. -- posted by the80srule

Balsamic Dip

Mon, 26 Oct 2009 12:25:45 -0400

Great for strawberries. -- posted by katew

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

My Take on Sneaky Orange Puree

Tue, 27 Oct 2009 17:05:25 -0400

This is from the Sneaky Chef's recipe but I have added a little more to it. It's still orange! and so nutritious you will want to put it in almost everything! Try it in macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, pizza sauce, throw it in with spaghettios! The options are endless. And have fun putting extra nutrition in your kids(and adults) food! :) In the summer you could sub yellow summer squash(1 med. or 2 small), use it raw and put in the food processor with the other veggies. -- posted by Sharon123

Pickled Grapes (Quick Pickling, Not for Canning)

Wed, 28 Oct 2009 18:01:45 -0400

This Recipe placed here for safe keeping. . .from Sauce Magazine, October 2009. Sounds great! They suggest serving them on a relish tray along side a meat/cheese platter. Cooking time is actually resting time. -- posted by JanuaryBride

Teen Bi Succar - Fig Jam

Thu, 29 Oct 2009 17:10:00 -0400

I'm going to say use a packet of pectin for this jam. The original called for "1/4 t gum arabic." Use this on bread or whatever you like. From http://www.habeeb.com/Lebanese-food/Lebanese-recipes.12.html -- posted by ThatSouthernBelle

Sour Cherry and Almond Spoon Sweet

Thu, 29 Oct 2009 17:10:58 -0400

Another yummy spoon sweet recipe! This particular recipe is from figbaywine.blogspot.com***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether theyve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." * * * ************************************************************************************** Keeps in the fridge for 4 6 months. -- posted by ThatSouthernBelle

Maque Choux

Fri, 30 Oct 2009 12:35:30 -0400

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! -- posted by breezermom

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Florencia's Dulce De Tomate - Argentine Tomato Jam

Fri, 30 Oct 2009 14:30:54 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/dulce-de-tomate.html -- posted by ThatSouthernBelle

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Orange Maple Barbeque Sauce

Sun, 01 Nov 2009 10:08:48 -0500

I have been using this on pizza along with roasted sweet potato and carmelized onion. -- posted by Serah B.

Curried Pineapple and Stone Fruit Chutney

Mon, 02 Nov 2009 14:52:34 -0500

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator. -- posted by breezermom

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Nif's 1 Ww Pt. Spaghetti Sauce

Wed, 04 Nov 2009 12:30:09 -0500

I thought I had spaghetti sauce and had planned to make spaghetti and meatballs for supper. I hope you like this version. You can play around with it and add a bunch of sauteed veggies. I just didn't have time! Enjoy! -- posted by Nif

Mango-Orange Sauce

Wed, 04 Nov 2009 13:03:59 -0500

Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations. -- posted by Jainene

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Chipotle Mexican Grill Guacamole Copycat

Thu, 05 Nov 2009 12:06:03 -0500

Enjoy their guacamole anytime at home. Quick, easy, and fresh! -- posted by DitaVT

Chickpea Patties With Apricot Mayo Recipe

Mon, 09 Nov 2009 10:03:32 -0500

I love chickpeas and apricots. I was looking for meatless recipes on the net and came across this unique recipe. I found this at the Care2 website @ http://www.care2.com/greenliving/chickpea-patties-apricot-mayo.html These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.You can make your meatless meal a stellar taste experience thanks to the Mediterranean way of eating. -- posted by SassiFras

Delicious Tomato Vodka Cream Sauce

Mon, 09 Nov 2009 10:49:49 -0500

The is delicious over a hearty noodle. I have been tinkering with this recipe for years and finally may have gotten it right. -- posted by Court817

Peanut Sauce

Mon, 09 Nov 2009 11:48:02 -0500

After trying all kinds of recipes for a basic sauce, this is my own version. My boys will eat almost any veggie stir-fried or blanched and served with this sauce! I use a coffee grinder set aside especially for nuts. You can use a blender or handheld nut chopper. It has a great texture smooth or chunky. I like to offer chopped cilantro and lime zest or juice when dishing up the veggies, meat or noodles and sauce. -- posted by joycooking

Lemon Cucumber Dip With Fresh Dill

Mon, 09 Nov 2009 14:37:58 -0500

This looks like a refreshing dip to brighten your days! In this recipe were cooking with lemon cucumbers. This dip really highlights how refreshing these cucumbers are on a hot summers day. I found this healthy recipe on the Care2 website @ http://www.care2.com/greenliving/lemon-cucumber-dip-with-fresh-dill-with-video.html -- posted by SassiFras

Fire-Roasted Pepper Salsa

Mon, 09 Nov 2009 14:39:30 -0500

If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate. -- posted by SassiFras

Best Vegan Mayo

Mon, 09 Nov 2009 15:20:10 -0500

Simple, quick and tasty enough to use as a stand alone dip. -- posted by Chef Marsha Jane

Sneaky Chef Green Juice

Wed, 11 Nov 2009 23:48:00 -0500

This can be used to boost nutritional value for lots of recipes! Use in chocolate pudding, milk shakes, green icings, casseroles, etc. Green juice is an extremely nutrient dense food. One tablespoon is equivalent to eating 1/4 cup of spinach leaves. It contains iron, calcium, and enzymes for digestion, as well as chlorophyll and carotens for disease fighting power. And just think, your kids, husband, guests, etc. won't even know! :) This recipe was gleaned from The Sneaky Chef cookbook by Missy Chase Lapine. -- posted by Sharon123

Multi-Vegetable Spread

Thu, 12 Nov 2009 00:08:50 -0500

I'm a huge health nut and wanted a tasty, veggie-loaded, breakfast-appropriate spread I could use on my morning bagel. I usually throw whatever veggies I have on hand into the food processor, so feel free to add in a handful of olives, drained tomato, etc. Can be stored in the fridge in an airtight container for 2-3 days. I haven't tried freezing it yet, but don't see why that can't be done, too. -- posted by Alexander Mar

Classic Thai Peanut Sauce

Thu, 12 Nov 2009 15:05:16 -0500

This came from my 101 Deep Fryer Recipes cookbook, as a dipping sauce for some kind of Thai meat fritter. The fritter didn't look too appetizing but this sauce is really good and quite simple to make. Yields about 1 cup of sauce. And this delightful sauce is vegan! -- posted by the80srule

Rachel's Cucumber Raita

Sun, 15 Nov 2009 13:52:11 -0500

Raita is a nice accompaniment to spicy foods and also makes a great dipping sauce for prantha and naan. Me, I like to use it as a salad dressing! -- posted by the80srule

Peanut Butter Maple Syrup

Sun, 15 Nov 2009 16:29:23 -0500

I got this easy and so tasty recipe from Peanut Lovers.com. -- posted by Sharon123

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Tuscan Onion Confit

Tue, 17 Nov 2009 01:34:30 -0500

A fabulous recipe from Merrill of food52.com; or actually, her mother... I am not a fan of cranberry sauce with turkey for the holidays, and have always just used gravy - this is an inspired alternative. Here is her description of the recipe's background: For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations. The recipe has since become one of my mother's signatures, and Thanksgiving would simply not be Thanksgiving in our house without "Tuscan Onion Goo." It's a great addition -- or alternative -- to cranberry sauce. While the flavors are very different, it serves a similar role: the sweetness provides a counterpoint to other, more savory sides, and the acid in the vinegar cuts through some of the richness that often pervades the meal. The confit couldn't be easier to make, although it does require a bit of a time commitment. You can use frozen pearl onions, but it's worth trying with fresh cippollini. My mother insists that you have to be crazy to make it with anything other than frozen onions after the first time, but I find peeling cippollini somewhat cathartic. Once the peeling (or the opening of the bag) is done, you briefly sauté the onions in a bit of olive oil and deglaze them with sherry (my mother's addition -- the chef at Ristorante del Fagioli used Cognac), then simmer them slowly with some water, sugar, red wine vinegar, raisins and toasted pine nuts, until the onions are limpid and soft and all of the flavors have had a chance to meld. The confit keeps very well in the fridge, and it doesn't have to be limited to turkey; it's great with beef, pork and lamb as well. -- posted by Raquel Grinnell

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

Toffee Nuts

Mon, 23 Nov 2009 05:08:06 -0500

A Donna Hay recipe -- posted by katew

Violet Mustard - Traditional French Moustarde Au Violette

Mon, 23 Nov 2009 17:23:29 -0500

A delicate sweet and spicy mustard, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese. Adapted from Davidburke & Donatella. -- posted by BecR

Meme's Easy Pickled Beets

Mon, 23 Nov 2009 18:11:51 -0500

These are so simple to make and taste fantastic! NO COOKING! I took a recipe I found and modified it to me and my families liking. DH loves these! You can modify spices to your liking, add more, add others or cut back...whatever you want! Original recipe called for sugar not Splenda and came from "Favorite Family Recipes Good Country Cookin' Cookbook." I usually double this recipe and I get two quart size wide mouth mason jars full. This time I added a whole clove to each jar. I'll let you know how it comes out! Ya'll let me know your thoughts and ideas on this one ok?! -- posted by Heartspell

Lightened up Bechamel Sauce - 2 Ww Pts.

Wed, 25 Nov 2009 19:48:04 -0500

Bechamel is a wonderful white sauce that you can add on top of pasta, chicken, etc. dishes. It usually consists of butter and cream so this version is much lighter but with all the flavour. I like to use it on pasta instead of alfredo sauce. Enjoy! -- posted by Nif

Bryanna's Homemade Broth Powder

Thu, 26 Nov 2009 02:09:32 -0500

We use this broth powder in seitan and in gravy. From http://www.bryannaclarkgrogan.com/page/page/1435893.htm/. 2 tsps makes one cup broth. -- posted by Serah B.

Crunchy Ranch Croutons

Thu, 26 Nov 2009 10:09:28 -0500

Instead of throwing away any stale bread, try this recipe for crunchy croutons. Enjoy on salads, on top of casseroles, soups, as stuffing for veggies or fish or meat. I have included variations too! -- posted by Sharon123

Garlic Butter

Sat, 28 Nov 2009 15:14:51 -0500

This is as simple as it gets. We keep a pot of this in the fridge and also take it camping so we can have easy garlic flavour for all our dishes. Use it in pasta, soups or for super-easy garlic bread. The salt in the butter keeps the garlic from going bad and we have successfully carried this bike touring in hotter climates (up to 25C during the day) for a week. The butter melts during the day in these conditions but reforms at night when it's cooler. -- posted by Sackville

Homemade Cranberry Sauce

Tue, 01 Dec 2009 11:31:39 -0500

Out of Cook's Country -- posted by IsisShuru

Some Like It Hot (Fresh Pepper Condiment)

Mon, 07 Dec 2009 14:22:21 -0500

A certain seafood restaurant chain recently served this with their calamari, and at home I recreated it. It's great with all meats and seafood. Mine wasn't even hot enough, surprise, surprise! It will all depend on the type of hot peppers you use. It's a tiny amount, made fresh, and will benefit from being made ahead, covered, and left at room temperature until needed. Ingredients can be tweaked to your taste. -- posted by Zurie

Restaurant Red Salsa

Tue, 08 Dec 2009 16:33:09 -0500

I love this salsa for an appetizer with chips. -- posted by Kris10 Marie

35% Cream Substitute (Lactose-Free)

Wed, 09 Dec 2009 17:25:56 -0500

Replaces 35% cream in recipes (not a substitute for whipping cream). -- posted by Génial Génie

Quatre Épices (Four Spices)

Fri, 11 Dec 2009 23:49:16 -0500

Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon. Per the introduction, Quatre épices, literally 'four spices,' is a classic French mixture designed to season terrines of pork or duck liver. Use the best-quality spices you can find, and grind them yourself in a spice or coffee mill. I generally prepare only the amount I will need for each terrine. -- posted by mersaydees

Yemen Rub

Tue, 15 Dec 2009 11:53:36 -0500

from eipcurious. Good on vegetables and meats. Good as part of a gift basket if labelled and put in an attractive jar or tin. -- posted by krolek

Kashmiri Masala

Thu, 17 Dec 2009 00:52:31 -0500

This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir. -- posted by Celticevergreen

Nutritious Flour Blend

Fri, 18 Dec 2009 15:34:35 -0500

Inspired by the Sneaky Chef flour blend, I wanted to add more nutriton, so came up with this recipe. I hope you enjoy! -- posted by Sharon123

Mauritian Massale

Sat, 19 Dec 2009 03:58:28 -0500

Received in an email from gourmet-recipes-from-around-the-world. TY Myrtle! Plan to use it in a Chicken Massale recipe - will make the whole house smell just the best! -- posted by Buster's friend

Truly British Brandy Butter: for Festive Figgy and Plum Pudding!

Sat, 19 Dec 2009 18:07:31 -0500

Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. . -- posted by French Tart

Oven Candied Lemon Slices

Sat, 19 Dec 2009 20:22:21 -0500

Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too. -- posted by Sharon123

Melty Cheese* Sauce (Vegan)

Mon, 21 Dec 2009 01:33:55 -0500

A very creamy cheese replacement. Given to my family by family friends who have a milk and egg intolerant family member. -- posted by Chef #1489831

Ming Tsai's Three-Vinegar Syrup

Mon, 21 Dec 2009 01:46:51 -0500

I'm a big fan of Ming Tsai and found this at ming.com. Sounds interesting! He says: This vinegar reduction, which adds intriguing sweet-tart flavor to dishes, takes advantage of the fact that when balsamic vinegar is cooked down, its inherent sweetness is intensified. Three-Vinegar Syrup combines the complex flavors of balsamic, rice wine, and Chinese black vinegars. It does wonders for beef and seafood, but it can also be used to intensify the taste and aroma of sweet foods including fruit, or as a dessert sauce; I serve it over vanilla ice cream with great success. And because it is syrupy, you can use it decoratively, too, to beautify plates while adding a flavor accent. -- posted by firefly68

Spicy Tomato Sauce

Mon, 21 Dec 2009 02:24:15 -0500

I use this basic tomato sauce as a base for any recipe that calls for tomato sauce. I freeze 2 cup batches and defrost them as needed for the recipe I'm making. I then tailor the sauce to my flavor needs for the recipe, adding herbs and spices as needed. This works so well, I haven't purchased jarred spaghetti sauce in months. -- posted by Nicole Neumann

Vanilla Cashew Cream

Mon, 21 Dec 2009 16:55:29 -0500

Thsi is a delicious non-dairy cream topping for your favorite pies. I made this for Thanksgiving 2009 to serve with my pumpking and apple pies, and it was AMAZING! Please only use RAW cashew pieces, roasted or salted cashew pieces will make this too dark and taste more like nuts rather than cream. This can but put into the freezer for 10-15 mintues before serving to increase its thickness. You can soak the cashews in the water ahead of time to soften them a bit, but it is not necessary. -- posted by Kozmic Blues

Cranberry Ginger Sauce

Mon, 21 Dec 2009 23:48:25 -0500

This sauce has a complex tart flavor with a touch of heat. Mix it with plain yogurt, over oatmeal, grits, or polenta, or just eat plain or with a muffin or piece of toast. -- posted by Sharon123

Super Easy, Super Hearty Spaghetti Sauce

Tue, 22 Dec 2009 15:39:38 -0500

I don't like a plain ol' can of spaghetti sauce on my pasta, but I don't really have the patience or skill to make my own from scratch. So how about a nice compromise? No one will recognize this as stuff from a jar after you add your own touches! Here's how I make my own healthy, delicious sauce. (Try it on cooked spaghetti squash for a nice change!) -- posted by FabulousBigNiki

Glorious Vegetarian Gravy for Roast Dinners

Tue, 29 Dec 2009 01:31:46 -0500

This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight. -- posted by MontrealJulia

Spiced Fresh Cranberry Relish

Tue, 29 Dec 2009 02:28:45 -0500

This simple relish is a delicious accompaniment to your poultry, ham, and pork dishes. Tart raw cranberries are seasoned with cinnamon, nutmeg, cloves and ginger, and sweetened with sugar, orange juice and plump dark rasins. The red wine gives this old-time-favorite a sophisticated twist. -- posted by Feast Your Eyes!

Patrick's Vodka Sauce

Thu, 31 Dec 2009 02:49:30 -0500

A delicious rich and creamy tomato sauce. -- posted by JMUPatrick

Cranberry Relish or Compote

Thu, 31 Dec 2009 09:26:45 -0500

I'm sure there are infinte varieties of cranberry relish on our Thanksgiving and Christmas tables. With this one I wanted to evoke a traditional New England flavor. Fortunately I can buy cranberries fresh from Cape Cod. If you freeze cranberries upon purchase they will work fine. Raspberries were added for sweetness, without overpowering the cranberry, but you could substitue other berries. The flavor of this relish is intense so adjust the sugar to your taste. -- posted by yankeeecho

Three Pepper Pesto

Fri, 01 Jan 2010 12:48:12 -0500

From yahoo group. OAMC. -- posted by dicentra

Fromage Blanc/Farmer's Cheese

Mon, 04 Jan 2010 05:43:53 -0500

swiped off foodwishes.com, reposting for safekeeping. this is on my chef bucket list and i'm so excited i think i'll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da! -- posted by spiritussancto

Pumpkin Guacamole

Mon, 04 Jan 2010 18:01:50 -0500

I've never been a fan of guacamole for some reason. So I figured, why not make my own, have it retain some avocado...but use my favorite versatile Vitamin A rich veggie instead? This is a fun, flavorful, and healthy dip. Great with Recipe #395640. -- posted by the80srule

Thai Yellow Curry Paste

Tue, 05 Jan 2010 02:09:40 -0500

This simple and easy to prepare recipe is from the kitchen of my local Thai restaurant. Thai curries don't actually have to have curry powder in them to be authentic. This is more of a seasoning mixture. -- posted by Celticevergreen

Canned Tomato Salsa

Tue, 05 Jan 2010 11:29:31 -0500

Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted. -- posted by Chef #1027501

Peeled Tomatoes for Soups and Sauces ( a "how To")

Tue, 05 Jan 2010 11:45:44 -0500

Was surprised when I saw so many recipes for tomato soup calling for peeled tomatoes....but no instructions as how to peel them! If you try to peel a fresh tomato, you know it's a mess, that's why so many folks use canned tomatoes! Well, for the uninformed, here's how..............and a good-bye to canned! NOTE: for ease of printing this I am using 20 tomatoes as the guideline. -- posted by Happy Harry #2

Lemon Cream

Sat, 09 Jan 2010 20:44:31 -0500

Source: Anne Lindsay's New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. -- posted by Dreamer in Ontario

Thai Peanut Sauce

Mon, 11 Jan 2010 11:57:57 -0500

Great sauce for chicken satay or even as a stir fry sauce. Occasionally, I like to add a tablespoon of lime juice. Enjoy!! -- posted by KPD

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

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

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~

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

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

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

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

Tofu Pesto Mayonnaise

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

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

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

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

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

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

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

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