Recipezaar: Lactose-free,Condiments, etc. recipes

Vegan Avocado Spread

Fri, 30 Nov 2007 18:41:09 -0500

I whipped this up when I wanted a different flavor for my sandwich. It's super easy and tastes very fresh. -- posted by tendollarwine

Poppy Seed Salad Dressing

Mon, 03 Dec 2007 00:31:26 -0500

Great to add some variety to your salads. Something a little different to the usual. You can substitute the poppy seeds with toasted sesame seeds as a recipe variation -- posted by **Jubes**

Lemony Vinaigrette

Wed, 12 Dec 2007 12:39:17 -0500

This is an easy vinaigrette with a mild tastiness. I enjoy it on potatoes, salad, or shepherd's pie. Adapted from "Vive Le Vegan." -- posted by White Rose Child

Multi Purpose Fruit Mince

Fri, 21 Dec 2007 02:17:44 -0500

Perfect for plum pudding, Christmas cake, mince tarts, mini pudding balls, etc. This is for 1 quantity. -- posted by Angel-mae & cleopatra's mummy

Grandma Strohecker's Cider and Raisin Sauce

Wed, 02 Jan 2008 00:47:45 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Grandma Strohecker. As with so many of these recipes, she didn't specify serving yield. So, I am guessing a bit. I have had a version of this so many times growing up and it is *so* good. -- posted by Sarah_Jayne

Hiccup Cure

Mon, 07 Jan 2008 21:03:30 -0500

Yes, I said hiccup cure. This stuff works! -- posted by -------

Mango and Coriander (Cilantro) Sauce -For Fish or Chicken

Tue, 15 Jan 2008 00:47:57 -0500

A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (I use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over recipe#278965 using a basa fillet -- posted by **Jubes**

Seaweed Tartare

Tue, 15 Jan 2008 13:56:47 -0500

I have found this recipe on a french vegetarian forum (http://vegeweb.org) and i fell in love with it. It's amazing on rye bread, crackers, melba toast or on top of breaded tofu. -- posted by Mad Maryno

Flavored Vinegars

Fri, 18 Jan 2008 02:33:23 -0500

Select from the listed ingredients, mix-n-match to create your own flavorite! Use the freshest & highest quality ingredients you can afford--or raise them in your own garden to be sure of the very best! -- posted by Debber

Grannydragon's Citrus Salsa for Fish (Or Chicken)

Fri, 18 Jan 2008 18:10:00 -0500

This is just nice! -- posted by Grannydragon

Buca Di Beppo Red Wine Vinaigrette

Sat, 02 Feb 2008 23:51:09 -0500

I love this dressing! I was so happy to find it. It's amazing over an apple gorgonzola salad. Cook time is chill time. -- posted by BurtonFanatic

Paula Deen's Greek Dressing

Mon, 11 Feb 2008 02:48:26 -0500

Yummy, tangy dressing :) -- posted by Lovin' Life

100% Authentic Vietnamese Dipping Sauce (Nuoc Cham)

Sat, 01 Mar 2008 00:48:02 -0500

I got this recipe from my mom (born and raised in Vietnam), who was passed this recipe from my grandmother. There are many different ways to make this dipping sauce (Nuoc Cham), and most recipes differ from family to family. I have yet to find one as good as my own family's. It has the sweet, the sour and the spicy. Please note that this recipe makes quite a lot, but it keeps very well in the fridge (a few months at least). My mother stores it in a clean 2 Liter pop bottle, but I usually use a large mason jar. This recipe is typically used to dip either spring rolls, or fresh salad rolls in Vietnam. It can also be used as a great salad dressing for rice noodle salads. -- posted by MissMay

Khmeli-Suneli - Spice Mix from Georgia

Tue, 04 Mar 2008 01:19:27 -0500

"Georgia is well known for the subtle blends of herbs in its khmeli-suneli, which is used liberally to flavor kharchio, a thick, stewlike soup made from beef, lamb, or chicken. In Georgia, the pale gold to light brown mix can be purchased in many variations." - Aliza Green. This is Aliza's recipe for Khmeli-Suneli -- posted by Um Safia

Gâlat / Galat Dagga - Tunisian Spice Mix - North African

Tue, 04 Mar 2008 23:49:51 -0500

This is a traditional spice mix native to the southern part of Tunisia. Use it to enhance the flavours of various North African delights - especially tagines & stews. This is a simple but effective blend & a good base for many recipes.............. -- posted by Um Safia

Yemen's Very Famous Zhoug!

Tue, 04 Mar 2008 23:50:05 -0500

This is a version of the Yemeni spice paste called Zhoug, from Aliza Green. -- posted by Um Safia

Vegan Sausage Gravy

Wed, 19 Mar 2008 13:19:33 -0400

This is a vegan gravy that will fulfill your craving for a meaty gravy. Great over biscuits or toast, try it with noodles or rice too! Adapted from 3ABN. Enjoy! -- posted by Sharon123

Ancho Chile Marinade

Tue, 25 Mar 2008 23:18:19 -0400

You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do! -- posted by Tiny_Toodles

Vegan 'cheese' Spread

Mon, 31 Mar 2008 22:08:43 -0400

A vegan cheese spread- posted in response to a forum request. A great vegan or dairy-free option -- posted by **Jubes**

Yummy Sauce

Wed, 09 Apr 2008 18:53:10 -0400

This is as close as it gets to Café Yumms® original Yumm Sauce®. I have eaten many yummy bowls over the years and Ive tried to dissect the flavors of the sauce and come up with a recipe thats close, and here it is. This sauce is egg free, dairy free, gluten free and sugar free. If you have nut allergies I suggest you stay away, sorry. This sauce is great with rice and beans, pasta, a topping for chili and basting for chicken on the grill. Use your imagination, it tastes darn good with almost everythingenjoy. -- posted by MalySheff

Hearty Roasted Vegetable Sauce

Thu, 10 Apr 2008 00:26:05 -0400

This is a rustic, thick pasta sauce that strays from the traditional jarred sauces you see. It's hearty, healthy, and filling. The cutting of the vegetables does not have to be precise as everything is pureed at the end. Even sized cuts simply allow for even roasting. -- posted by DreamoBway

Dyna's Marionberry-Chipotle Barbecue Sauce

Fri, 18 Apr 2008 02:21:14 -0400

This is so tasty, it is addictive. I use it on broiled steaks, broiled pork chops, salads, cottage cheese or vanilla ice cream. It is hot and smoky but, can be made less intense in pepper heat. -- posted by Grannydragon

Dill Salad Dressing

Mon, 05 May 2008 01:38:23 -0400

. -- posted by -------

Click's Cajun Seasoning

Mon, 05 May 2008 01:41:26 -0400

THis is great in soups, gumbos, casseroles, meats, vegetables, you name it! -- posted by -------

Asian -Dipping Sauce

Fri, 23 May 2008 10:27:04 -0400

A great dipping sauce for spring rolls or ricepaper wraps. For gluten-free check that the fish and sweet chilli sauce are suitable. Be sure to use asian style sweet chilli sauce -- posted by **Jubes**

Cajun Chipotle Salsa

Tue, 01 Jul 2008 02:15:11 -0400

a Chipotle salsa combined with a Cajun Seasoning recipe that I made after smoking Jalapeño peppers. NOTE: most Cajun seasonings contain salt; for this reason, unsalted chips are recommended (the salsa will make up for the lack of salt on the chips) -- posted by Chef #710076

Vegetarian Pasta Sauce

Tue, 01 Jul 2008 20:34:53 -0400

This recipe is good with spaghetti!! -- posted by Angel Amzz

Liquid Gold Dressing

Mon, 07 Jul 2008 03:36:38 -0400

Two tablespoons of this supplies your daily requirement of Omega 3 fatty acids and at least 40% of your B12 requirement. From Davis and Melinas Becoming Vegan. -- posted by Missy Wombat

Super Fantastic Vegan Cashew Cheese (Slices, Sauce or Dip)

Mon, 07 Jul 2008 15:17:51 -0400

My mother has made this recipe for Cashew Cheese since I was very young. I think this is a great recipe because it's so versatile. You can make it in a loaf pan with Agar Agar, so you can slice it for sandwiches or it crumble on rice and beans. It's also great as a Cheese Sauce or Cheese Dip too, if you eliminate the Agar Agar. Enjoy! -- posted by Ms Delicious Dish

Sweet Chili Sauce

Tue, 15 Jul 2008 02:31:47 -0400

This is a delicious sauce that can be used for meatballs (like with my Recipe #245557 meatball mixture, for all kinds of chicken dishes from grilled to sandwiches, the list goes on but it is always perfect. -- posted by scancan

Cajun Creole Sauce

Sat, 19 Jul 2008 04:01:08 -0400

This is perfect for all of your cajun foods. -- posted by -------

Booyah Bayou Barbecue Marinade

Tue, 29 Jul 2008 18:16:14 -0400

An outstanding, spicy, very thin marinade for soaking large amounts of beef, chicken, or pork. Also makes an excellent mopping sauce, drizzle, or puddle for your plate. I use this with meat on my CharGriller Smoker (charcoal, folks, and whatever wood works for ya) for smoking and also brush it on while cooking. I also use it for oven roasts and even pan-fried meat. This recipe makes a bunch, so use it and can or jar the rest, then refrigerate it. I threw in the beer suggestions because... well, because it goes well with beer. Enjoy! I hope you like it. PS I will post the Booyah Bayou Blackening Spice Blend and Seasoning Salt Blend recipies shortly... until then use your favorite blends, whatever they may be. -- posted by E. J. Hilden

Easy Enchilada Sauce (Red)

Wed, 30 Jul 2008 20:24:34 -0400

I took a few recipes and combined and tweaked them to come up with this. I love it, perfect over my Favorite Chicken Enchilada recipe :) I double it to cover 2 9x13 casseroles. Add more chicken broth if you need to thin it out more. -- posted by newmama

Homemade Taco Seasoning Mix

Tue, 05 Aug 2008 18:36:20 -0400

I know, there are already 21 taco seasoning mix recipes. And I read ALL of them to make sure mine was different. Got this one from a rice cooker's group on Yahoo. This would be a great gift for a "real" cook. This can also be stored in the fridge or freezer for a VERY long period of time. Though, knowing you Zaarites, I'm sure it won't last very long! ;) -- posted by Nana Lee

Zucchini Relish

Mon, 18 Aug 2008 17:38:08 -0400

Just signed up for the Kraft Foods site and found this recipe. Thought it would be good to post now in anticipation of the gardening abundance which will be ready very soon! -- posted by Nana Lee

Chile De Arbol

Sat, 23 Aug 2008 23:47:35 -0400

This salsa is HOT and best served on tacos or in soup such as Caldo De Res. -- posted by Tiny_Toodles

Peach Freezer Jam - Eating Well Magazine

Wed, 03 Sep 2008 23:49:21 -0400

I got this recipe out of the August '08 Eating Well Magazine. I made it using about 3/4 C of sugar and apple juice. It worked great. I'm putting the recipe here so I don't lose it, because my family loved it. I like the fact that it is lower in sugar than other freezer jam recipes. The magazine says not to use regular pectin in place of the no sugar needed pectin. I used Ball brand natural no sugar needed pectin. The prep time listed does not include the setting up stage after placing in jars. -- posted by Kiersten Phae

Chunky Peach Preserves

Mon, 08 Sep 2008 13:36:54 -0400

CDKitchen http://www.cdkitchen.com -- posted by Nana Lee

Real Authentic Italian Tomato Sauce (No Can's Here)

Sat, 13 Sep 2008 20:11:05 -0400

Heres the deal.if you want REAL authentic Italian tomato sauce, youve come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, thats not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. Its simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs. -- posted by iN TRAiNiNG

Ice Cream Pail Refrigerator Pickles

Fri, 19 Sep 2008 19:02:46 -0400

The method and proportions make this recipe a bit different. Allowing the salted vegetables to sit for a few hours draws out the water and allows the cucumbers to stay crisp and crunchy, just how we like them. The pickled cucumbers will keep in the fridge at least a month or two, but I can't say exactly how long.....they never last that long!!! Recipe from my late Mother-in-Law. -- posted by Cookin-jo

Peach Jam from Splenda

Sat, 27 Sep 2008 16:35:46 -0400

Found this on the Splenda site. Will be making it next week getting ready for Christmas! -- posted by Nana Lee

Cashew / Sunflower Cheese

Thu, 02 Oct 2008 14:27:41 -0400

This is great on pizza's and nachos you can bake or grill it, and you can freeze it for when you need it. I found it on the internet but do not remember where. -- posted by Nesi

Red Currant Sauce

Thu, 09 Oct 2008 18:43:17 -0400

Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour. -- posted by Peter J

Chipotles in Adobo;

Sun, 19 Oct 2008 16:40:30 -0400

These are Chiles that I love to make and later use in recipes like Tinga Poblano, Albondigas or just serve as a condiment on the side. My husband loves them with bread, refried beans, cheese. You can can these in small jars, they make wonderful gifts. -- posted by CunSwim

Copycat Swiss Chalet BBQ Sauce

Mon, 20 Oct 2008 17:47:29 -0400

This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. My note: This comes together quickly if you have all of your ingredients ready and at-hand. Divide the sauce...use at least 1 cup for basting (rotisserie method is best) and the rest for dipping. This is as close the real thing as you can get. Saving to 'Zaar for safe-keeping. Enjoy! -- posted by KP in Canada

Relajo (Salvadorean Red Chile Sauce)

Thu, 23 Oct 2008 13:14:02 -0400

This sauce is used in a lot of Salvadorean recipes. It is the recipe for the red chile in Tamales Salvadorenas, it is the base recipe for Sopa De Pata, and is also the base recipe for the sauce that is poured over Panes Rellenos (a smothered torta served during the holidays). Prep time in this recipe is to get all of the ingredients ready to be cooked together into the final chile sauce. -- posted by Tiny_Toodles

Meg's Red Sauce (Loaded With Tomatoes and Mushrooms)

Fri, 31 Oct 2008 00:21:46 -0400

I created this recipe in my kitchen one day. It is now my favorite pasta sauce! It is very easy to make and has the best flavor -- much better than using canned sauce and about the same price. For the red pasta sauce and stewed tomatoes, there are tons of varieties on the grocery shelves these days, so you can switch this up dramatically. Of course, you can also substitute fresh ingredients for canned. -- posted by Chef #1006007

Creamy Chipotle Enchilada Sauce

Mon, 03 Nov 2008 23:32:01 -0500

I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas. -- posted by Tiny_Toodles

Pomegranate Syrup

Tue, 04 Nov 2008 22:19:24 -0500

Pomegranates are so yummy & good for you & this syrup makes a great cordial, delicious salad dressing & a tblsp in the bottom of your Champagne glass makes a really festive Champagne Cocktail -- posted by nellabella in Dublin, Ireland

Homemade BBQ Sauce

Fri, 09 Jan 2009 00:06:54 -0500

By Sarah Mancuso A zesty BBQ sauce for any purpose. Great on burgers, potatoes, etc. You can try adding other flavors like liquid smoke or fresh garlic for different effects. -- posted by Starrah

Honey Slaw from Harold Cohen's Ultimate Burger

Tue, 27 Jan 2009 00:55:27 -0500

Entered for safe-keeping. This was submitted by Harold Cohen to the Ultimate Recipe Showdown on the Food Network as one part of his winning burger. -- posted by KateL

Sesame Dipping Sauce

Sat, 31 Jan 2009 19:58:04 -0500

This works well for dipping pot stickers in as well as tossed over udon noodles and fresh vegetables for a quick dinner. -- posted by EmilyStrikesAgain

Cocktail Sauce (Gluten, Dairy, Egg, Citrus, Hfcs Free)

Mon, 02 Feb 2009 01:36:54 -0500

Cocktail sauce for people who can't eat anything -- posted by Chef #1091506

Black Bean and Chile Stir-Fry Sauce - OAMC

Fri, 20 Feb 2009 18:11:40 -0500

Skip the high-sodium, low-taste soy sauce and make a big batch of this sauce instead. You can freeze individual servings into plastic baggies or an ice cube tray so that you can use it as needed. From "Can I Freeze It?" by Susie Theodorou. -- posted by Oenophilly

Virginia's Cinnamon Sauce (Bread Pudding, Ice Cream, Crepes, Etc

Sun, 01 Mar 2009 18:06:31 -0500

My favorite recipe from my grandmother, who would make this to go over bread pudding and other desserts. So simple to make, but special enough for a holiday table (or over bread pudding to celebrate the birth of a child in our family!). An absolute family tradition; I haven't seen anything else like it. I've come to find that it's a pretty flexible recipe -- you can add more or less cinnamon, sugar, or even other spices (nutmeg, ginger, and cardamom are all good in addition to the cinnamon). I like mine a bit thicker so I use less water than called for here (2 to 2 1/2 cups), but most in my family make it just like this. Quick, easy, and really yummy. -- posted by LightEra

Jerk Sauce

Fri, 06 Mar 2009 17:22:21 -0500

Very easy sauce to make. I like to slice chicken breasts and fry them in the sauce or you can double the recipe and use it as a marinade or the crock pot. Makes delicious grilled meat as well. Will keep in airtight container in the fridge for about a month. This recipe is spicy! Obviously, add the whole habanero for more heat, or use a jalapeno or scotch bonnet for less. -- posted by DecoChef

Maya's Super Yummy Secret Sauce.

Thu, 26 Mar 2009 09:41:17 -0400

This is a really easy to make. really high in taste sauce. good for dipping fries, chips, veggies. also good on wraps, burgers, sandwiches. it's easy to make. it's a kid (and grown up) pleaser. this sauce is a must when we bbq. Your kid or teen will enjoy making this recipe. -- posted by Maya's Mama

Sweet Coconut Cream

Fri, 27 Mar 2009 01:12:15 -0400

This makes a great dessert topping to drizzle over berries or pies...really yummy on pumpkin pie. I also have a whipped version that makes it nice and thick like whipped cream!!! I like to let it chill for a couple of hours or even better over night. Depends on how much of a hurry you are to eat it :) Remember this is a simple way to make a dessert from berries. Just drizzle or coat berries and serve. Delicious!!! And very good for you too. The coconut is anti-microbial, antifungal...etc.. I use Thai Kitchen Brand...NOT the low fat one...coconut doesn't make you fat...it actually speeds up your metabolism. You can read more about the health benefits of Coconut here: http://www.greensmoothiegirl.com/coconut-oil-health-benefits.html She also has some good recipes on her site too. -- posted by RawwGurl

Lemon Lime Hummus

Thu, 16 Apr 2009 01:51:06 -0400

This was the first hummus I made when I got my new food processor, and I'm never buying it at the store again! I got the recipe from PracticalYoga.tv and followed it exactly. I love the very fresh and bright flavors from the citrus fruits and how well the spices complement them. I eat it as a healthy snack on carrot and celery sticks. The original recipe notes: "If you are going to use the zest of a citrus fruit it is important that you buy organic, since the outside peel houses most of the pesticides." Note: Original recipe makes quite a lot. I usually halve the recipe for a week's worth of hummus for two. -- posted by ATouchofZing

Basic Adobo Recipe

Tue, 28 Apr 2009 11:56:14 -0400

Use this recipe to marinate pork, chicken, fish, or beef in. Its a delicious marinade and you can actually slow cook the meat in the sauce as well. Delicious served with fresh corn tortillas. -- posted by Tiny_Toodles

Saudi Kabsa Spice Mix

Fri, 01 May 2009 13:27:30 -0400

Whole spices make it much more aromatic and flavourful so that is what I recommend using. This is my addaption of a recipe found on http://arabicbites.blogspot.com -- posted by UmmBinat

Walnut Oil

Mon, 04 May 2009 14:35:33 -0400

So much cheaper than store bought. A delicately flavored oil usually used to infuse flavor on already cooked food. There are quite a few recipes on Zaar using Walnut Oil. -- posted by gailanng

Paula Deen's Sesame-Garlic Mayonnaise

Fri, 08 May 2009 02:00:40 -0400

A nice twist on mayo that is delicious paired with Recipe #370803. -- posted by blucoat

Piri Piri Sauce (Portugal, Algarve) Homemade

Fri, 08 May 2009 12:44:59 -0400

Recipezaar already has 11 recipes for piri piri (sauce, dressing, oil, spice) and 10 recipes using it, so why add another? First, piri piri is in the cuisines of Africa, Portugal, South America and the Caribbean, so there are variations to the ingredients, heat and form. Second, all of the versions currently posted are "quick", i.e., whether the ingredients are raw or cooked, you can prepare them and use them the same day -- this version is the more authentic marinated and pickled version (Warning: from the time you start to make this until the time you can use it is 5 weeks!! I didn't count this in the prep time). Finally, I've had this version, love the taste and know how reliable the recipe source is. With credit to Elisabeth Luard's "The Food of Spain and Portugal: A Regional Celebration", here is piri piri as made in the Algarve ... Recipe provided for Zaar World Tour 5 (2009). -- posted by Gandalf The White

Japanese Carrot-Ginger Salad Dressing

Tue, 19 May 2009 17:27:17 -0400

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing. -- posted by blucoat

World Champion Willingham's Wham Seasoning Mild

Wed, 10 Jun 2009 15:32:47 -0400

THE BEST!!! It's won just about every award ever since 1983... A seasoning for all salads, sauces, blackened dishes, chili, spaghetti, bullshots, bloody marys, and for ham hoc'n beans etc. Amazing on RIBS! -- posted by College Girl

Moroccan Spice Paste

Sun, 14 Jun 2009 19:53:14 -0400

This creates a wonderful paste that can be used in a variety of ways- roasting meat, vegetables, grilling sausages, with rice or couscous. The flavours blend to make a vibrant, warm dish. -- posted by Shuzbud

Bombero Sauce

Tue, 16 Jun 2009 10:47:11 -0400

Bombero means fireman in spanish. You will need a fireman to put out the fire in your mouth after you eat this! This sauce is delicious on tacos, to smother burritos or anything that needs a little kick! -- posted by Tiny_Toodles

Guajillo Chile Marinade

Tue, 16 Jun 2009 10:50:36 -0400

This marinade tastes just like the meat that you might be accustomed to getting at any taco stand. Usually sold as Al Pastor. This is great on lamb, pork, beef and chicken. I even saw someone on tv yesterday making this as a marniade for lamb burgers. -- posted by Tiny_Toodles

Nene's All Purpose Dressing

Fri, 26 Jun 2009 03:36:02 -0400

A great simple salad dressing that's wonderful on everything from avocados to sandwiches. I absolutely love it! Pay around with the sugar/honey amounts. Nene's original recipe calls for 1/4 cup of sugar. -- posted by dimply dots

Chile Rojo

Wed, 01 Jul 2009 11:51:36 -0400

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce. -- posted by Tiny_Toodles

Lemon Myrtle and Thyme Marinade

Sat, 04 Jul 2009 14:02:56 -0400

Marinade for 4 pieces of chicken, pork, beef or fish -- posted by **Jubes**

Eggless Mayonnaise

Tue, 07 Jul 2009 15:16:00 -0400

From New York Times July 7, 2009 -- posted by Chef #325377

Green Curry Paste Thai

Fri, 10 Jul 2009 12:18:30 -0400

Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free -- posted by **Jubes**

Jamaican Baste

Mon, 13 Jul 2009 15:51:44 -0400

Great on chicken-use as a baste for 4 chicken breast fillets or 8 drumsticks Recipe using Aussie tablespoon that is equivelant to 4 teaspoons. You can use other variety of chili if you wish. For gluten-free diet ensure the seasoning/spices used are gluten-free (some spices will have flour added to stop them from clumping) -- posted by **Jubes**

Hoisin - Jalapeno Sauce

Tue, 14 Jul 2009 01:27:08 -0400

I found this on the net while looking for a similar recipe to broil salmon for another Zaar member. Although it was originally listed for wings - I think it could be used for other meats as well. -- posted by Mommy Diva

Moroccan-Style Marinade

Fri, 17 Jul 2009 12:21:21 -0400

A super Foods Idea Recipe. This one is a great marinade for chicken! -- posted by Stardustannie

All Purpose Greek Seasoning

Tue, 11 Aug 2009 15:21:02 -0400

I love this seasoning for skewered meat whether its lamb, chicken, or beef. Its also delicious on air popped pop corn and mixed with olive oil and balsamic vinegar to make a fantastic salad dressing. Cook time is the time to put the spice mix in the jar. -- posted by Tiny_Toodles

Balsamic Mustard

Fri, 21 Aug 2009 12:21:21 -0400

A dark, sweet and mellow mustard which may be used in vinagrettes or savoury meat dishes. This mustard is easy to make and keeps for months in the refrigerator. Please see note at bottom regarding pantry storage. -- posted by Cookin-jo

BBQ Spice Rub

Fri, 21 Aug 2009 12:35:17 -0400

In the September 2009 Australian magazine 'super food ideas', where it features as a Father's Day BBQ Spice Rub, this recipe is described as "perfect for Dad to sprinkle over beef rump steak or other favourite BBQ meats before cooking." I'd hope that any dads worth spoiling won't be expected to BBQ for all and sundry on Father's Day but will be spoilt rotten! But for anyone BBQing at any time, this sounds yummy so I'm posting it here for safe-keeping. Personally, I'll be leaving out the dried chilli flakes. But do feel free to crank up the heat if that's your preference! My only change was to add the black pepper, but I'm in two minds about this as it's perhaps better to add this at the time. -- posted by bluemoon downunder

Gluten-Free Beer Batter for Fish and Seafood

Mon, 31 Aug 2009 11:23:12 -0400

Posted by request from the Gluten-free Forum. This recipe was sent in by a reader to the Australian Coeliac Society magazine June 2009 issue.Measurements are metric but cup measurements also given. stated that this is adequate batter for 500 grams of fish ( just over 1 pound) . I haven't tried this recipe yet. Batter requires one hour resting time -- posted by **Jubes**

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

King Augustus Sauce

Wed, 09 Sep 2009 12:58:21 -0400

A very tasty sauce for seafood. -- posted by Cooking Master

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Gourmet Harissa-Onion Hot Dogs With Preserved Lemon Relish

Thu, 10 Sep 2009 01:46:14 -0400

Bold North african flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa or sambal oelek flavored carmalized onions' a bright, pleasantly bitter preserved lemon relish; and just a bit of hummus. ** from Bon Appetit I used sambal oelek and i used from my garden that i froze and then defrosted a bit... It worked. -- posted by College Girl

Rosy Corn Relish

Tue, 15 Sep 2009 11:32:33 -0400

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. -- posted by Chef #1384190

Freezer Salsa

Mon, 21 Sep 2009 00:49:18 -0400

This recipe came from a Country Woman Magazine, unfortunately I didn't make note of what issue or who sent it in. You can add one jalapeno, seeded if you want the heat. For some reason it won't show that you can use either sweet red pepper or green pepper. My husband really loves this salsa! Prep and Cooking times are just estimates. -- posted by KatMcC

Mango Barbecue Sauce

Mon, 12 Oct 2009 17:08:55 -0400

This yummy but non-traditional sauce came from Emeril -- posted by GingerlyJ

Christmas Cherry Ham Glaze

Sun, 18 Oct 2009 10:13:56 -0400

This may also be served on the side as a sauce and doubles well, for the best flavor I recommend to use a good quality cherry preserve such as Smuckers -- posted by KITTENCAL

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

Green Herb Seasoned Salt

Fri, 23 Oct 2009 01:11:44 -0400

I like to use this when I reach for salt, So I lower my intake of salt and kick up the flavor of what I cook. I used home grown herbs that I dried whole. Leaves that are loosely packed into measuring cups. So if using store bought do take note the amounts of the whole herbs would be a lot less. I guesstimate my 2/3's. Great to season any game, roast beef or roast poultry. Season roast veggies, stuffing, rice or potatoes. How about a touch on your eggs. I do like heat but I kept it down in this using only peppercorns. You can add chili powder to really make it hot! -- posted by ~Rita~

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

Quick Strawberry-Maple Syrup Jam

Fri, 30 Oct 2009 14:36:23 -0400

A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. A beautiful cookbook....thankyou Katzen Ricardo states"homemade jam for the lazy gourmet. Use three parts berries-strawberries, raspberries or blueberries -- posted by **Jubes**

Basic Vinaigrette

Mon, 02 Nov 2009 10:40:45 -0500

This is a basic oil, vinegar and herb dressing that I came up with when I was dissatisfied with the bottled organic vinaigrettes available. Great for green salads, grain salads, bean salads or cooked vegetables. -- posted by Juneak6

How to Make Sun-Dried Tomatoes

Sun, 08 Nov 2009 18:10:28 -0500

These gourmet treats have a hefty price tag in stores.. it's really not so hard to just make them yourselves -- posted by GingerlyJ

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

Basic Tomato Sauce

Fri, 20 Nov 2009 13:54:39 -0500

This is the base sauce I make in large quantity and then freeze. I often add things to the defrosted portions before use, and I also use it in various dishes, like lasagna. I created it myself. spices can be varied to desired taste. I often swap the sage listed here for rosemary. -- posted by Khyricat

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

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

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