Recipezaar: Garnishes recipes

Red Onion and Port Wine Confit

Tue, 24 Feb 2009 11:18:23 -0500

Adapted from delicious:days. Serve with a cheese course. Will keep several days in the refrigerator. -- posted by DrGaellon

Pineapple Salsa

Wed, 25 Feb 2009 16:03:13 -0500

A unusual fruit salsa for fish, pork, and just about anything else you can think of. -- posted by budgiesntiels

Mardi Gras Slaw

Fri, 27 Feb 2009 01:14:52 -0500

This was created by Lafayette, LA resident, George Graham. And used as a topping for his Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze which was a finalist in the $50,000 Sutter Home Build A Better Burger Contest. -- posted by Trinkets

Emergency Whipped Cream

Sat, 28 Feb 2009 01:38:41 -0500

Found in the St George Spectrum newspaper 2/27/2008. Not tried yet, here for safe-keeping. -- posted by Colorado Lauralee

Honey Cranberry Butter

Sun, 01 Mar 2009 18:22:56 -0500

This is by far the best cranberry butter I have ever had. I just made this to spread on some fresh bread from the oven. I think I may just be in foodie heaven! I use my kitchenaid mixer with the paddle attachment. You can use whatever you want. Frozen cranberries may be used in place of fresh - Chop before thawing. -- posted by Jess4Freedom

Pickled Carrot Sticks (Gourmet Magazine)

Thu, 05 Mar 2009 01:53:38 -0500

This is great as a party appetizer, a snack, or as a cocktail garnish. Recipe was developed by Zanne Stewart, Gourmet's executive food editor, and was printed in the magazine in both 1985 and 2003. I reduced the amount of dill as I found the original amount (1 1/2 T of dill seeds) too strong. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make. Carrots keep, chilled in an airtight container, for 1 month. You can use peeled or unpeeled carrots. It also works really well with other vegetables, including green beans, cauliflower, and celery. -- posted by blucoat

Heavenly Whipped Cream

Fri, 06 Mar 2009 17:22:51 -0500

Why bother running out to the grocery store for whipped cream when you only need 4 little ingredients from your pantry to make your very own in just a few minutes? :) -- posted by SuzieQ in Fairfax

My Mil's Mustard Pickles (Like Piccalilli) for Canning

Wed, 11 Mar 2009 02:01:37 -0400

I'm fairly sure this recipe has been passed down from a few generations. My MIL makes these every year and we love them. One time, my husband asked her for the recipe and she told us she "didn't have it written down, it was all in her head". The recipe was sitting on her kitchen counter one day when we visited from out-of-state and I snatched it and copied it before she noticed. -- posted by Scotland

Soup Squares

Sat, 21 Mar 2009 02:19:23 -0400

These are homemade little crouton-like things for floating in your soup - I found the recipe on the Colavita website and am looking forward to trying them. -- posted by SweetJezebel

Onion Lovers' Caramelized Onions

Sun, 22 Mar 2009 03:31:47 -0400

A full page picture accompanied this recipe in the LA Times showing these onions atop steak. We just ate it smeared on good bread -- delicious! It is time consuming, but worth it. And your house will smell heavenly ... if you love onions! -- posted by Julie in SoCal

Terrific Tomatillo Salsa!

Fri, 27 Mar 2009 16:15:09 -0400

Sometimes limes in Michigan are bitter and dry so in most recipes I usually use half lemon half lime. -- posted by Talal

Caramel Cream

Mon, 30 Mar 2009 18:26:37 -0400

This is from the Imperial Sugar website. Nice to pour over bread pudding or cakes or straight into your mouth!! -- posted by Chef Citron

Sandi's Special Seasoned Sour Scream

Wed, 01 Apr 2009 04:10:24 -0400

It's supposed to say "Sandi's Special Seasoned Sour sCream", but Zaar doesn't let you play with capitalization. ;o) A tasty and ridiculously simple condiment/garnish that's great on tacos, burritos and.... well.... FOOD! I've dipped fries in it. Noms. Ease up on the caloric content by using low fat sour cream and/or yogurt. -- posted by Sandi (From CA)

Prosciutto and Smoked Mozzarella Bruschetta

Wed, 01 Apr 2009 04:10:48 -0400

A delicious and hearty topping that is a great addition to sandwiches, or on some crusty bread as an appetizer. -- posted by katii

Mesquite Roasted Salsa

Sun, 05 Apr 2009 01:27:59 -0400

This is a wonderful smokey and spicy salsa is great with chips or with any dish. It is easy to adjust the spicey and chunky levels for desired taste. I made some and brought it to work and it was gone within a couple of hours. -- posted by Queso

Spicy Mango Pepper Salsa

Sun, 05 Apr 2009 02:07:18 -0400

A spicy salsa made without the traditional ingredient, tomatoes -- posted by misskris3780

Sugared Jalapenos

Sun, 05 Apr 2009 21:55:34 -0400

A friend at work gave these to me last Christmas, and I had to have the recipe. These are so good! I can eat them right out of the jar, but they are especially good on burgers with monterrey jack cheese, with turnip greens, or peas or beans (southern style). The amount of sugar is an estimate...basically you equal it to the amount of jalapeno slices you have. Easy and delicious! -- posted by breezermom

Blue Cheese Butter for Steaks

Wed, 08 Apr 2009 01:56:23 -0400

Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients. -- posted by Chumleyathome

Easy, Colorful Corn Salsa

Thu, 09 Apr 2009 01:38:14 -0400

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

Quick Tartar Sauce

Tue, 14 Apr 2009 02:04:10 -0400

Good simple recipe when you need tartar sauce in a pinch. Add relish if desired. -- posted by Chef #1237958

Sweet & Spicy Pecans

Wed, 15 Apr 2009 02:10:05 -0400

These nuts are great on top of a delicious salad, but are also good as a snack. Because there is no butter, it keeps the calorie count low! This recipe is from Southern Living's 40 Years of our Best Recipes cookbook. -- posted by breezermom

Neiman Marcus Red Onion Marmalade

Tue, 21 Apr 2009 01:51:04 -0400

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

Thousand Island Dressing

Thu, 23 Apr 2009 01:24:10 -0400

Quick and simple but GOOD. -- posted by Poohrona

Piri Piri Dressing

Fri, 24 Apr 2009 10:30:04 -0400

My husband loves piri piri sauce. He first had it when we went to the Portuguese restaurant chain Nandos and now I have to buy a bottle of it a week. So, I figured I should find an actual recipe for it and try doing it myself. This recipe comes from British tv chef Simon Rimmer who is a chef I particularly enjoy. -- posted by Sarah_Jayne

Pickled Red Onions

Tue, 28 Apr 2009 11:56:10 -0400

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

Wildly Pink Pickled Red Onions

Wed, 29 Apr 2009 12:23:05 -0400

Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure. -- posted by Buster's friend

Spanish Sauce Burger Topping

Thu, 30 Apr 2009 01:41:37 -0400

This recipe comes from Chatelaine Food Express Quickies. There should be enough sauce to top 4 to 6 burgers.It's also delicious over fish and chicken. -- posted by Dreamer in Ontario

Cilantro and Toasted Almond Pesto

Mon, 04 May 2009 19:36:31 -0400

Instead of pine nuts, this pesto uses slivered almonds, that have been toasted, for extra flavor. The mixture is pureed with a modest amounto of extra-virgin Olive oil and cheese, such as Parrmigiano-Reggiano, to get the finest flavour, The sauce also is blended with a few tablespoons of fresh lime juice, which bump up the taste even more and enhances the freshness of the cilantro. The resulting sauce is lighter than most basil pestos and makes an excellent topping for fish, poultry, or flatbread. If you like, swirl a spoonful into your favorite soup as a flavor-boosting garnish. If you serve the pesto with pasta, thin it with a bit of the starchy pasta cooking water. This helps to stretch the pesto (while cutting fat and calories) and gives it more coating power. -- posted by Chef mariajane

How to Blanch, Split, & Sliver Almonds

Mon, 04 May 2009 19:42:35 -0400

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

Garlic Parmesan Croutons!

Tue, 05 May 2009 01:10:28 -0400

Pretty much any type of bread will make good croutons. You can use stale pieces of baguette to the end slices of a sandwich loaf. Good croutons follow these basic rules= Make sure to cut the bread into uniform pieces, the cubes must be tossed with olive oil that has been laced with the determined spices, and the pieces must be baked in a 350*F. oven until golden. These are great served over soup and salads, even good as a munchy. Adapted from The America's Test Kitchen Family Cookbook. -- posted by Sharon123

Macadamia Pesto

Tue, 05 May 2009 01:39:40 -0400

Pesto with an Aussie twist using macadamias instead of the typical pine nuts. Delicious served over a light fish or pan-fried chicken. Serves 4. Can be made in larger quantity for pasta. A small qualntity to be used immediately as the pesto will discolour if stored. You dont need to be exact with measurements and can add more or less to taste -- posted by **Jubes**

Tomato and Vegetable Mix (Pisto Manchego)

Wed, 06 May 2009 00:49:59 -0400

Posted for ZWT5 from http://www.euroresidentes.com. Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. The site suggests making a sandwich of baguette, Spanish omelet, and Pisto manchego-served warm or cold. Sounds good to me. Pisto can be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or even as a pasta sauce. Pisto manchego freezes well, so you can make a big batch and use as required. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it's name, Pisto Manchego) but is nowadays a favorite simple dish cooked and served all over Spain. If you want to add basil or oregano, the site suggests trying it. I am guessing at the number of servings as it does not say and it really depends upon whether you use it as a condiment or not. -- posted by WiGal

Garlic Compound Butter

Wed, 06 May 2009 13:52:27 -0400

I was looking for a versatile compound butter that would go well with beef, chicken and seafood. This is what I came up with. Cook time is chill time. -- posted by Tiny_Toodles

Quick Zucchini Pickles

Fri, 08 May 2009 01:58:22 -0400

An easy and flavourful recipe from The Canadian Living Test Kitchen from "Canadian Living Magazine" (July 2007). -- posted by blucoat

Lemon Cream Sauce

Fri, 08 May 2009 12:52:10 -0400

Use a sauce for seafood. Especially good with crawfish or crab cakes. -- posted by Brookelynne26

Dried Apricot Chipotle Sandwich Spread

Sun, 10 May 2009 19:47:13 -0400

This is like spicy sunshine when used as a spread on a hamburger or in a wrap. The tartness from the lime is a contrast with the sweetness of the dried fruit. It is important to allow the full soaking time for the apricots. From Southern Living magazine. -- posted by Susie D

Caribbean Seasoning

Sun, 10 May 2009 20:00:52 -0400

From The Sugarmill Caribbean Cookbook -- posted by kellychris

Tomato Avocado Salsa

Tue, 19 May 2009 01:50:43 -0400

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

Pickled Snap Beans

Wed, 20 May 2009 14:58:51 -0400

Makes a great garnish for Bloody Mary's. This came from Screen Doors and Sweet Tea. -- posted by Brookelynne26

Sambal Matah

Wed, 20 May 2009 15:04:09 -0400

Easy to prepare Balinese Hot And Fresh Condiment -- posted by Chef Rival

Nut Chutney

Sat, 23 May 2009 17:52:01 -0400

Adapted from Mark Bittman. Fits South Beach Diet P1. -- posted by schmme

Marinated Olives

Wed, 27 May 2009 15:13:31 -0400

These olives get better with age, but the world will never know how good they can get since they don't last very long. I prepare all my olives this way. I mix them all up in a large jar and just pick out the ones I want for a particular recipe or just use a medley. They are stored in the refrigerator and the olive oil may harden; this does not affect flavor or quality. If you prefer your olives less oily, run under running water to rinse. -- posted by Ice Cool Kitty

Black Olive and Caper Paste

Sun, 31 May 2009 19:58:36 -0400

You only need a tablespoon or so per serving of fish. Whatever paste is leftover can be spread on toast rounds and served as appetizers. I have also used this on pizza to give the crust a different twist!! -- posted by Abby Girl

Flavored Marshmallow Swizzle Sticks

Sat, 06 Jun 2009 02:10:47 -0400

What fun! The kids can help with this. Pep up your hot chocolate, coffee, apple cider, etc. with marshmallow swizzle sticks! You can change the colors to suit the occasion! Adapted from BH&G magazine(December 2008). -- posted by Sharon123

Homemade Salsa

Wed, 10 Jun 2009 15:43:04 -0400

Found in "Better Homes and Gardens Fast Fix Family Food" book. -- posted by Chef #1285305

Green Olive Tapenade

Thu, 11 Jun 2009 01:14:21 -0400

Serve this intensely flavorful relish on toast rounds. You can also toss it with pasta. The tapenade can be refrigerated for up to 2 days. Let return to room temperature before serving. -- posted by Chef mariajane

Grilled Spiced White Mushrooms

Thu, 11 Jun 2009 01:39:02 -0400

This recipe is from Gourmet June 2005 : Written as stated. Chef Note: I have cooked these stove top by just quartering and adding ingredients to a saute pan. These are great mushrooms to jazz up that grilled Steak! Very easy too :) I used the (jar) ground spices and skipped roasting /grinding them and the flavor was still wonderful.(sometimes adding more butter if topping a steak) I have made this recipe so many ways- on outdoor grill, indoor grill, in saute pan, with portobello's...........Everyone always likes them- they have a nice little kick to them. Special equipment: a mortar & pestle or an electric coffee grinder (I skip this for ease :) -- posted by Chez Michelle

Hot Zucchini Relish

Fri, 12 Jun 2009 12:41:32 -0400

a friend on mine gave me this recipe and my family fell in love with it...have entered in Titus County Fair, 3 times and received Best in Class and Best in Show all 3 times. I like to use the different color bell peppers it adds to the beautiful colors in this relish -- posted by makeupgenie2004

Sun-Dried Tomato Pesto

Sun, 14 Jun 2009 21:07:39 -0400

Pesto sauce that can be used to top toast or soups. -- posted by Louis Pujol

Yogurt With Cucumber and Crushed Mustard Seeds

Wed, 17 Jun 2009 14:22:50 -0400

I'm posting this because we have it everytime I make Indian. It cools and complements most every warm or highly spiced dish. I've changed it only slightly from the Madhur Jaffrey's "World of the East Vegetarian Cooking" original recipe. -- posted by Elisabetta47

Charoset

Sat, 20 Jun 2009 01:29:53 -0400

The Best Mortar I even had. Simple -- posted by Chef #1298498

Lemon Basil Herb and Spice Seasoned Salt

Sat, 20 Jun 2009 02:04:27 -0400

This is from my food preservation yahoo group. Try this on steamed veggies. -- posted by dicentra

Black Bean Salsa: Super Simple, Super Delicious!

Mon, 22 Jun 2009 12:10:18 -0400

Did you know that beans are BOTH a protein and a vegetable? Black beans, espeically, pack a ton of nutrients, like fiber, folate and protein. Get a healthy serving of these nutrients with this delicious BLACK BEAN SALSA recipe. It goes great with grilled meat or seafood, and with tortilla chips. Another delicious suggestion: Make a breakfast burrito of eggs, green peppers, cheddar cheese and this black bean salsa wrapped up in a warm flour tortilla -- What a delicious way to start the day! -- posted by Feast Your Eyes!

Easy Cilantro Lime Rotel Salsa

Tue, 23 Jun 2009 16:25:10 -0400

This salsa recipe is a my own variation of the salsa that my mother-in-law makes. I really hate store-bought salsa, so I was excited to find that she knew how to make a really easy, tasty salsa. Even though the ingredients are canned, it tastes incredibly fresh (thanks to the cilantro and lime juice.) My variation is different from my MIL's in that I added cilantro, garlic, and lime juice. Hers was still very delicious without it! -- posted by peekoos

Toasted Oats

Fri, 26 Jun 2009 03:40:48 -0400

This is so simple and adds so much flavor to the oats. Add these to your favorite cookie or breakfast recipe. Also try toasting millet, rye berries or any other grain. -- posted by Mother of Many

Martha Stewart-Style Baked Onion Rings

Mon, 29 Jun 2009 01:18:38 -0400

This one comes from Everyday Food, from the "Eat Smart" upgrade; sounds good to me, so thought I'd save it here. -- posted by Debber

Quick Chile Dilly Beans

Thu, 02 Jul 2009 02:24:44 -0400

"Late in summer, glorious canned goods like dilly beans are up for judging at county fairs and are sold at every farmers market. Some traditionalists would say that dilly beans are best after a month or so of marinating, but you can get that long-marinated taste in just one day with this quick technique. Any type of green bean can be turned into dilly beans, but super-thin, French-style beans stay tender and are less likely to be stringy or tough." States these will keep for up to 1 month in the fridge. Recipe from Eatingwell.com. -- posted by JanuaryBride

Giada's Pecorino Crackers

Thu, 02 Jul 2009 02:26:57 -0400

From Food Network.com and Giada De Laurentiis. -- posted by Spongebob Chefpants

Peach Salsa

Thu, 16 Jul 2009 15:35:57 -0400

A delicious summer treat! Buy a bag of salsa chips, pour a cold drink, sit on the porch, and munch away! Have used this as a marinade for pork tenderloin, and chicken to bake or grill, and it was wonderful that way. This salsa is different than most--no onion. -- posted by Chef Carolyn H.

Black Bean Salsa

Sun, 19 Jul 2009 13:19:14 -0400

Salsa dip or topping to entree -- posted by Chef #1328022

Fresh Black Bean Salsa

Sun, 19 Jul 2009 20:28:26 -0400

Salsa dip or topping to entree -- posted by Chef #1328022

Joe's Sweet Pickled Banana Peppers

Tue, 21 Jul 2009 13:23:40 -0400

My own recipe. My wife and i love these sweet peppers. They are great on hot dogs,hamburgers,sub sandwiches or just about anything you wanna put them on or in. -- posted by Chef Teer

Basil Oil

Tue, 21 Jul 2009 15:47:24 -0400

This fragrant oil adds herby flavor to crab and lobster cakes, basil mashed potatoes and other grilled dishes, or for superior vinaigrettes and aiolis. Store it in an airtight container, where it will last for about 1 week. it will darken in time but the flavor remains excellent. Shake it before using. From Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries" which is a compilation of recipes from popular Ann Arbor restaurants. -- posted by Epi Curious

Hotpot Dipping Sauces

Sat, 25 Jul 2009 02:55:15 -0400

Again, many sauces can be used as dipping sauces, whether traditional Sichuan, Hunan, or mixing in a Thai or Vietnamese dipping sauce. The list here is purely those considered traditional in Sichuan cuisine. The list is from Fuschia Dunlop's "The Land of Plenty". -- posted by Gandalf The White

The Desert Mermaids Mango Salsa

Mon, 27 Jul 2009 14:44:12 -0400

A Great Light tasting Salsa . Great with Chicken, Fish or Tortilla Chips (both baked or fried). Calorie friendly and easy to make. I adapted this by trying to recreate my grocery stores fresh Salsa. Tastes just like it and very easy to make. Use Fresh Mango's when available or you can sometimes buy frozen at speciality stores like Trader Joes. -- posted by Desert Mermaid

Omg Delicious Cinnamon Pickled Cucumber Rings Cukes

Tue, 28 Jul 2009 12:14:23 -0400

These are the best! If you like sweet pickles, move over kosher! These are incredible (and addictive). Sweet and crunchy. The only problem is I can never make enough. everyone wants a jar! Perfect! So worth the time and effort! -- posted by lovin2cook

Thai Pesto

Fri, 31 Jul 2009 14:09:20 -0400

You serve this pesto with a butternut/sweet potato soup with Thai red curry -- or something similar! It's so easy, and yet different! The recipe is by Diane Heierli, and it comes from the Aug 09 issue of the South African "Good Taste" magazine. It's really worth a try! It's not a big recipe -- you're supposed to make it for about 4 servings of a soup. -- posted by Zurie

Grandma's Pickled Fresh Zucchini

Sun, 02 Aug 2009 17:36:53 -0400

Grandpa did the gardening, and oh what a gifted gardner, and grandma cooked up his magnificent bounty. Whenever the zucchini was taking over grandpa's vegetable patch, grandma would whip up this delicious, tangy side dish. It's a flavorful accompaniment to any grilled meat, a terriffic addition to your salad plate or antipasto platter, and its herbed-vinegary jolt will turn an ordinary panini or deli sandwich into something extraordinary! Grandma's storing trick: A Mason jar - She layered the zucchini slices horizontally in the jar and kept them refrigerated for up to 2 weeks. -- posted by Feast Your Eyes!

Peach & Tomato Salsa

Sun, 09 Aug 2009 21:27:05 -0400

This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches! -- posted by Preschool Chef

Anna's Tuna Soboro (Quick and Easy!)

Mon, 17 Aug 2009 02:23:28 -0400

Soboro is a salty-sweet Japanese dish that is used in many ways - you can put it into onigiri, serve it over rice, stir-fry it with veggies, or put it into scrambled eggs. It keeps in the refridgerator for a week and can be frozen, so you can easily make more than you need and have an easy meal later in the week. It seems that in Japan, they consider it a condiment. This is tuna soboro - there are different soboro recipes for different types of meat. I cannot take credit for this recipe - annathered at wordpress originally posted it on the web. -- posted by freakingdork

Jelly or Jello Icing

Mon, 17 Aug 2009 02:25:21 -0400

Taken from a little book called 'I Think We Need Cake ' -- posted by katew

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

Sue's Tartar Sauce

Mon, 24 Aug 2009 02:19:46 -0400

This tartar sauce is great with fish or any fried seafood -- posted by Chef #407918

Herbed Mayonnaise

Wed, 26 Aug 2009 10:21:29 -0400

serve with crab cakes or salmon BLTs! -- posted by Boise Cook!

Spicy Spot Prawn Mayo

Thu, 27 Aug 2009 02:30:40 -0400

This mayo is an ingredient in "Thetis Queen" Albacore Tuna Tacones. Both these receipes are a delicious find from a Victoria restaurant, Red Fish, Blue Fish. http://www.redfish-bluefish.com/ Be warned, this stuff is highly addictive! (The original recipe calls for sriracha which isn't a listed ingredient here, so I subbed Thai Hot Sauce.) -- posted by Barefoot Beachcomber

Parmesan Crisps With a Kick!

Mon, 31 Aug 2009 01:56:35 -0400

These littls guys look so nice when you recieve a meal at a restaurant and one is standing in your mashed potatoes or pasta dish. These crisps have a bit of a hot zing to them with the crushed chili flakes. Enjoy! -- posted by Nif

Buffalo & Blue Cheese Double Dip (Meat-Free)

Tue, 01 Sep 2009 14:35:16 -0400

Vegetarians and carnivores unite! This side-by-side creamy buffalo and blue cheese dip is perfect for crackers, chips, pretzels, fresh veggies, and more. My sister cooked up some skewers of shrimp, chicken and onions over the weekend, and we found this to be a wonderful dipping sauce for them. If you like it hot, try the spicy buffalo side, or cool off with the blue cheese side. My personal preference is to dip a pretzel right in the middle for some of each. Or you can mix the two dips completely together. If you like, use light sour cream and dressing for a healthier dip. This recipe was inspired by a Wind & Willow dip mix. Makes 2 cups. -- posted by ItalianMama

Fresh Tomato & Basil Fish Garnish

Fri, 04 Sep 2009 10:29:10 -0400

14 year-old DS brought home 19 orate (porgys) that he'd caught with his cousin. So proud! But they're a plain, bony white fish that need some ommph. I poached them in a court boullion, boned them :( and served them with the following garnish, and Perfect Microwave Rice with some cheese stirred in. It made for a lovely summer meal. Now if he'll just put his fishing pole away for a few days... -- posted by Elisabetta47

Hot Pepper Paste Like Sambal Oelek

Tue, 08 Sep 2009 11:24:53 -0400

From Ricardo. I made it tonight and it's very good. It can be used in asian dishes, mexican... For a spicy dip, mix 1/2 cup plain yogurt with 1/4 cup of homemade hot pepper paste or 1 tablespoon sambal oelek store-bought. Delicious in sandwiches and burgers. -- posted by Boomette

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 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

Cranberry Orange Relish (Freezer)

Mon, 14 Sep 2009 16:07:54 -0400

From my food preservation group. -- posted by dicentra

Bread & Butter Peppers

Mon, 14 Sep 2009 17:12:39 -0400

Forget Peter Piper, try Starr Milam's recipe. Published in Country Woman and posting here for safe keeping. The crunchy mix of sliced peppers gives a kick to salads, side dishes, and sandwich toppings. Cooking time includes the 2 hours for standing time. Guessing at number of servings. Chef #1391468 I do think you could find these peppers all year round (at least in AZ) and that is why I posted them here. This recipe took the grand prize for that issue. -- posted by WiGal

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

Blueberry Almond Granola

Mon, 21 Sep 2009 10:58:05 -0400

My kid's school asked that the parents send a snack in for the kids to munch during the day while they do their schoolwork since lunch is so late in the day. I found this tastey treat in a magazine from Penzey's (btw- if your not familiar with them CHECK THEM OUT!!) This is a great little snack for what I needed it for- and I can imagine a hundred ways to tweak it and use it! Add some cinnamon to the honey mixture and use dried diced apples instead of berries to make a harvest granola, or use sweetened dried coconut, dried diced pineapple and some cherry flavored dried cranberries to make a Hawiian granola. YUM!!! What a wonderfully sneaky way to get more fiber into your kid's diet! -- posted by spreadnjoy

Apple Guacamole

Mon, 21 Sep 2009 12:46:12 -0400

delicious and easy -- posted by nikkid

Garlic Yogurt Sauce

Mon, 28 Sep 2009 16:30:38 -0400

This goes great with any chicken but is perfect when serves with my chicken skewers. -- posted by Stormy Nights in Canada

Pickled Beets

Mon, 05 Oct 2009 16:52:55 -0400

A simple recipe for pickled beets without added spices. The beets come out with a great sweet and sour taste, which I prefer. Try making them with cider vinegar for a different taste. NOTE: I wear disposable plastic gloves when handling the beets. -- posted by Sweet PQ?

Mango Salsa With Red Bell Pepper

Tue, 06 Oct 2009 11:30:21 -0400

Recipe from the National Mango Board -- posted by Lambkyns

Sweet and Tangy Tartar Sauce

Mon, 19 Oct 2009 14:35:07 -0400

This sauce can be refrigerated in an airtight container for up to 1 week. -- posted by Sophisticated Taste Buds!

Awesome Pecans

Mon, 26 Oct 2009 13:04:26 -0400

Totally addictive... these pecans are sweet, spicy, salty and crisp. A friend gave me some pecans for Christmas. I used the recipe she shared, a recipe from RecipeZaar, and another, from a third source. All three were good, but finally I came up with this recipe that satisfied my tastes, and my friends as well. -- posted by Sweetiebarbara

Pecan-Honey Butter

Mon, 26 Oct 2009 13:53:08 -0400

Great use of toasted pecans.....don't forget this step, that is what makes this butter taste soooo good! -- posted by breezermom

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

The Realtor's Dijon Fried Onions for Burgers and Steaks

Tue, 10 Nov 2009 19:42:28 -0500

My BF saw something like this on Rachel Ray's show. She didn't remember the recipe exactly and we couldn't find it on the internet so this is what we came up with and it's awesome! We love it on grilled burgers, cheese steak sandwiches and steaks. The dijon adds something really special to the onions. I also make this with spicy brown mustard and love it that way, too. -- posted by Realtor by day, Chef by night

Gahboo's Corn Relish

Wed, 18 Nov 2009 08:18:57 -0500

Mellows significantly after a few months. Improves with age. -- posted by gahboo

Golden Syrup Meringue Icing

Thu, 19 Nov 2009 06:09:45 -0500

Sounds fabulous - I want to try it soon !! -- posted by katew

Black Pepper Croutons

Thu, 19 Nov 2009 16:41:23 -0500

Originally from The Can Opener Gourmet. My family LOVES croutons - especially the kids! -- posted by Radish4ever

Toffee Nuts

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

A Donna Hay recipe -- posted by katew

Parmesan Crisps

Mon, 23 Nov 2009 14:13:51 -0500

Can't remember where I got this from. But looks great on soups as a garnish and quite tasty too. Can be made a couple of days ahead and stored in airtight container with wax paper between layers -- posted by FrenchBunny