Recipezaar: Equipment,Condiments, etc. recipes

Manchego Cheese and Garlic Gourmet Hot Dogs

Thu, 10 Sep 2009 01:43:22 -0400

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs. from Bon Appetit. AMAZING! These are super if you would like to do a grown up spin on hot dogs. Manchego is a Spanish cheese made from sheep's ml; available at some supermarkets and at specialty food stores. -- posted by College Girl

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 Cheddar Hot Dogs With Cider Braised Leeks and Apples

Thu, 10 Sep 2009 01:44:36 -0400

Leeks and apples simmered in cider add a hint of sweetness-- nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs. -- 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

Lizzie's Green Sauce for Poached Fish

Thu, 10 Sep 2009 11:16:58 -0400

Poached salmon covered in this tarragon and spinach sauce provides for a lovely lunch in the spring. Serve with some tomato aspic, pea salad, and chilled white wine! -- posted by Trinkets

Lizzie's Blender Hollandaise

Thu, 10 Sep 2009 11:42:23 -0400

My late MIL had a recipe for everything! This is her never-fail-to-impress quick and easy hollandaise. This can be made in advance, kept in a jar in the refrigerator then reheated in a double boiler over hot, not boiling water. It can also be used as the base for Bearnaise. -- posted by Trinkets

Pear Brandy Butter

Mon, 14 Sep 2009 18:36:05 -0400

From my food preservation group files. Canning recipe. -- posted by dicentra

Apple Butter Recipe

Fri, 18 Sep 2009 16:36:19 -0400

I am trying this recipe out today, I found it at www.elise.com -- posted by Analysis Paralysis

Peach Jalapeno Jam With a Hint of Basil

Tue, 22 Sep 2009 14:32:41 -0400

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor. -- posted by ~Rita~

Peach and Fig Preserves

Tue, 22 Sep 2009 14:32:53 -0400

This year my figs were slow to ripen so I made this recipe using peaches and Recipe #252973. You can use 1 or all three vanilla, cinnamon, or ginger. I used all three and it was delish. -- posted by ~Rita~

Peach Plum Topping

Mon, 28 Sep 2009 14:54:05 -0400

This is a great topping for pancakes, waffles or French toast. -- posted by Irmgard

Orange Rosemary Fig Jam

Mon, 28 Sep 2009 15:56:44 -0400

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment. -- posted by ~Rita~

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

White Cheese Sauce

Mon, 05 Oct 2009 17:02:04 -0400

This light sauce goes well with tortellini, ravioli and is wonderful on asparagus or brocolli! I've made this recipe for years and it is so simple to make and tastes great! Enjoy! -- posted by Kim in Anthem

Strawberry Vanilla Jam

Mon, 05 Oct 2009 17:15:25 -0400

I wanted something more then just strawberry jam, I saw this recipe online for jelly. So I added the vanilla to the jam I was making. This is good for toast/muffins and over ice cream. Time does not count overnight time. Cooking time counts canning time. -- posted by Coppercloud

Pineapple Lime Jam

Mon, 05 Oct 2009 17:24:01 -0400

I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking. -- posted by Coppercloud

Spiced Pineapple Jam

Mon, 05 Oct 2009 17:26:49 -0400

Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it. -- posted by Coppercloud

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

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

Mango Barbecue Sauce

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

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

Tropical Pear Honey

Tue, 13 Oct 2009 15:19:31 -0400

This is crazy good!!! I made this with leftover pears. Found this recipe in a 1963 Farn Journal canning cookbook. I will be making more of this to put into my gift baskets. You can double the recipe but the cooking time is doubled also. Leave the peals on the pears for a little boost of fiber. -- posted by Chef #Mykidsmom

Elderberry Jam

Tue, 13 Oct 2009 15:55:17 -0400

From my recipe files. This recipe yields 6 half-pint jars -- posted by dicentra

Sweet Onion Marmalade

Thu, 15 Oct 2009 14:25:36 -0400

This condiment is great on Burgers and dogs My friend Lori says she likes to eat it on a bun by itself -- 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

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

Perfect Spaghetti Sauce (Crock-Pot)

Mon, 19 Oct 2009 15:08:50 -0400

As a kid, I was pretty picky about spaghetti sauce, and then mom got this one from a friend...SO good! Now that I have kids of my own, they love it and I've been able to improvise on the recipe myself to make it both kid- and adult-friendly! An easy meal that you don't have to think about and will make your house smell delicious! Plenty for freezing,as well, for another day. Hope you enjoy! *Sometimes, I'll replace some of the tomato sauce with crushed tomatoes and add a little more spice and garlic to compensate* **I use hot Italian sausage mixed with ground beef for a little more of a kick** -- posted by Chef #1240616

Creamy Sherry and Cheese Sauce

Mon, 19 Oct 2009 15:47:03 -0400

Delicious with everything but usually we eat it stirred through pasta as a pasta sauce. Can also be drizzled over chicken or pork. It is really creamy and thick and the addition of the chopped onion, mushroom and pancetta makes it quite substantial and filling. The amount of sherry is an estimation as we never really measure it out but it is approx 50g. You can add more or less as you like. The cooking time is really quick but spend a little extra time on preparation to make sure the onion and mushrooms are really really finely chopped and sliced. This will serve 2 as a pasta sauce but many more as just a sauce to drizzle over meat, up to 5-6 people. The serving sizes here are based on two portions only. -- posted by .x. Lauren .x.

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~

Spice Mix!

Tue, 20 Oct 2009 16:31:17 -0400

Try this as a dry rub or add it to water for a brine. Sprinkle a touch into soup or a dressing. Possibilities are endless........ This is a very workable recipe. Just use the sugar and salt as is and add any dry ground ingredients you prefer equalling 3/4's cup of herbs and spices. Make this for gifts packed in dark glass with a description on a label. I know I have mine in cute little sacks, But that was to make my shipping charges lower. -- posted by ~Rita~

Honey-Roasted Applesauce

Tue, 20 Oct 2009 17:28:18 -0400

It's apple time again! I always love to make applesauce at this time of the year and I like to experiment different ways of making it. This year, I wanted to bake it. I usually strictly use only apples, but I've had the bottom of a blueberry honey jar lying in my pantry forever and the honey's now all crystallized. So I wanted to use that up... here's what I came up with: -- posted by Génial Génie

Applesauce

Wed, 21 Oct 2009 12:28:24 -0400

Good applesauce is not hard nor does it require a lot of ingredients. I found this recipe in my old Betty Crocker cookbook. Strangely, I could not find this recipe anywhere on 'Zaar in the same proportions. This recipe is perfect everytime. -- posted by Scrivener1

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~

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

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

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

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~

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**

Jerk Marinade and Sauce

Sun, 01 Nov 2009 10:10:07 -0500

We had this on our trip to Jamaica and got the recipe from the Chef. It is AMAZING!!! We put this sauce in everything (burgers, chicken, pork, etc...) Its SPICY so please make it to your liking. -- posted by Cat-602

The Perfect Gravy

Sun, 01 Nov 2009 10:15:28 -0500

Many people grill or deep-fry turkey and don't have pan drippings to jump-start the gravy. This recipe will still give you that homey flavor. Recipe is from Family Circle. -- posted by Lainey6605

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~

Chipotle Marinade for Grilled Chicken

Wed, 04 Nov 2009 11:02:24 -0500

This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each "batch." Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation! -- posted by Robyn's Cookin'

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

Pomegranate Mountain Dew Jelly

Fri, 06 Nov 2009 17:26:53 -0500

This is a fun jelly that combines the taste of pomegranate juice and mountain dew soda. This is a great tasting cocktail, but even more surprising and great tasting as a jelly. I created this recipe because I had just a bit of pomegranate juice left from my pomegranate jelly making, and mountain dew because I wanted to try the mountain dew recipe listed on the site. -- posted by Whitney Donohue

Strawberry Lemon Marmalade

Fri, 06 Nov 2009 17:28:45 -0500

I just made this recipe, and it is soooo good! Beautiful, jewel-toned strawberry jam with a touch of lemon--I found the recipe in the Ball powdered pectin box. My chef husband gave me a bar zester years ago, and I use it to get a fine, delicate lemon peel with no pith. If you don't have a zester, prepare the peel to your preference, but be sure to remove as much of the pith as possible. This jam set up quickly for me, and I would recommend turning the jars after they seal to distribute the fruit pieces. I can't wait to give this as gifts for the holidays! -- posted by Deb Redfield

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

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

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

Vegan Caramel Sauce With Apples

Mon, 09 Nov 2009 16:26:24 -0500

I was searching for a healthy recipe that contained apples on the 'net. I love apples and I'm trying to lose weight, so this is a winner in my book. I found this recipe on the Care2 website @ http://www.care2.com/greenliving/classic-fall-sweets.html -- posted by SassiFras

Raspberry Vinaigrette

Mon, 09 Nov 2009 16:54:19 -0500

Quick and easy -- posted by AZPARZYCH

Chicken a La Howard

Fri, 13 Nov 2009 11:59:51 -0500

Threw this recipe together with odds and ends I had in my ktichen. Came out fabulous! An easy meal to make, with ingredients most people usually have on hand. Make sure not to overdo it with the cream...Bon Appetit! -- posted by Chef Fishy

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Cheesy Bechamel Sauce

Mon, 23 Nov 2009 15:45:58 -0500

A quick and easy bechamel sauce for amatuer cooks who wish to spice up their dishes. -- posted by Chef Big Pimpin'

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

Five-Minute Cranberry Sauce

Tue, 24 Nov 2009 11:10:39 -0500

Looking for a quick and easy cranberry sauce recipe? I found one @ http://www.cranberries.org courtesy of the Cape Cod Cranberry Growers' Association. I'm putting it here for safe keeping. -- posted by SassiFras

Mama Stamberg's Cranberry Relish

Sat, 28 Nov 2009 18:32:37 -0500

Heard this recipe on NPR and was pleasantly surprised that the strange ingredients garnered such a great cranberry dish. All credit must go to NPR's Susan Stamberg who shares this recipe on air every year at Thanksgiving time. -- posted by Emily

Spicy Salt and Pepper Mix

Mon, 30 Nov 2009 01:31:44 -0500

Salt and Pepper mix for s&p squid, chicken or whatever -- posted by live to cook

Bub's Orange and Ginger Cranberry Sauce

Mon, 30 Nov 2009 01:35:58 -0500

The first cranberry sauce I ever cared for, thanks to my brother. Putting here for safekeeping. Love the cinnamon and ginger in this. Guessing on servings. -- posted by Denise!

Homemade Butter

Mon, 30 Nov 2009 01:51:28 -0500

SUPER easy. and kids LOVE making it! -- posted by Charity_Cooker

Spicy Cranberry Salsa

Mon, 30 Nov 2009 01:56:57 -0500

This will shake up your leftover Turkey Sandwich! -- posted by DiB's

Homemade Cranberry Sauce

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

Out of Cook's Country -- posted by IsisShuru

Simple & Easy 4-Ingredient Italian Pasta Sauce

Thu, 03 Dec 2009 00:42:43 -0500

This recipe is so easy to make, and it's easy to customize. -- posted by Dave #7

Plum Raspberry Jam

Thu, 03 Dec 2009 15:15:41 -0500

So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!! -- posted by Rollin in the Dough!

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

Pear-Apple Butter

Fri, 11 Dec 2009 17:17:17 -0500

This tastes like autumn, but is great any time of year. If fresh pears are not in season, you can use canned pear halves packed in light syrup. Just drain four 16-oz. cans, puree in blender or food processor and simmer with remaining ingredients as directed. This spread is delicious on toast or muffins. It will keep up to 1 month in the refrigerator, so it would make a great gift come holiday season. -- posted by JackieOhNo!

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

Red Onion and Pomegranate Relish

Fri, 18 Dec 2009 01:49:47 -0500

I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking. -- posted by HuldaW

Pineapple and Passionfruit Jam

Mon, 21 Dec 2009 01:15:30 -0500

I just got a new juicer and my husband and I had been drinking alot of pineapple juice lately. Partly because he has alot of meat in his diet and pineapple juice is very alkalizing to the acidity in our body. Also, we had been posted to Thailand and pineapples here are so cheap and sweet here. It feels wasteful to throw away the pineapple pulp, and since the texture is excellant to make jam, i decided to make it for our yearly Christmas giveaways. I added passionfruit since I love the fragrance, and it turned out to be a perfect combination. I couldn't find any pectin, hence I had to make the jam the traditional way, slow-cooking it. -- posted by Clabibi

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

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

Oma's Hot Mustard Sauce

Mon, 28 Dec 2009 16:11:57 -0500

Vicki's mom makes a fabulous mustard sauce, and she graciously shared her recipe. -- posted by *Kathy*

Basic Cheese Sauce

Mon, 28 Dec 2009 16:47:37 -0500

I was desperate to find a way to get my DH to eat broccoli and cauliflower. I found that he would eat it with cheese sauce on top. Now that he's accustomed to eating those veggies, I don't have to resort to cheese sauce any more, unless we're in the mood for it. -- posted by *Kathy*

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!

Ricardo's Bolognese Sauce

Tue, 29 Dec 2009 17:40:19 -0500

From Ricardo. It's one of my favorite sauce. DH loves this sauce a lot. -- posted by Boomette

Pineapple Sauce / Filling

Thu, 31 Dec 2009 21:06:24 -0500

I needed some pineapple filling for Recipe #50381, being the store was out of the canned stuff I came up with this. This would be great on top of French toast, inside a cake or over ice cream. -- posted by ~Rita~

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

Apricot-Ginger Sauce

Fri, 08 Jan 2010 00:38:43 -0500

This sauce is very versatile. It is delicious warm with pork or ham, and also good cold served over ice cream! You can vary the texture by blending the mix with a hand held blender, or leave it chunky...your choice! If you do choose to blend it, the yield will be slightly less than specified. -- posted by breezermom

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

Prickly Pear Marmalade

Mon, 11 Jan 2010 09:57:50 -0500

You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe. -- posted by DiB's

Peanut Satay Sauce

Mon, 11 Jan 2010 15:44:12 -0500

This differs from my other peanut sauce. I like this one because it's pureed until smooth in the food processor and it doesn't contain coconut milk like my other one. -- posted by KPD

Dried Chili Salsa

Wed, 13 Jan 2010 10:36:31 -0500

This is a great recipe for any chili base. It is Hot. As it should be ;-) -- posted by DiB's

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

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

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

Slow-Cooker Apple Butter

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

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

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

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

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

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.

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