Recipezaar: Garnishes,Technique recipes

Marvellous Marshmallows

Fri, 16 Jan 2004 20:00:04 -0500

This recipe is based on one in a great book, Better than Store Bought, by Helen Witty and Elizabeth Schneider. Toss on top of my Snowy Boulevard - or use in any recipe that calls for marshmallows! -- posted by CountryLady

Toasted Walnut and Frosted Flakes Garnish or Pie Crust

Tue, 01 Jun 2004 19:59:46 -0400

This I made for my the rim of my Caramel Apple Martini Recipe #71483. But I think this would be great as a crust for a cheese cake. I made it with my Candied Walnut Recipe or use store bought. Would be good on ice cream, yogurt, cottage cheese, garnish the sides of a cake with it, top oatmeal, top a salad you see what I mean you can go on and on with these 2 simple ingredients! -- posted by ~Rita~

Aromatic Spice Mix for Toast

Tue, 26 Oct 2004 20:00:20 -0400

This is wonderful on hot buttered toast. Quick and easy! -- posted by MaeEast

Candied Flowers

Wed, 25 May 2005 15:28:55 -0400

You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685 -- posted by ~Rita~

Peppermint Whipped Cream

Thu, 05 Jan 2006 14:20:12 -0500

Ah, now doesn't that sound so wonderful? Go ahead and make some...and enjoy! This is a wonderful treat to hot chocolate/coffee. -- posted by Charishma Ramchandani

Chili Powder, Garlic Salt and Sour Cream Multi-Purpose Topping

Thu, 09 Mar 2006 20:48:45 -0500

Perfect topping for baked potatoes, tacos, burritos and anything else your brave enough to try it on, also makes a great dip for chips, just add Thick and Chunky Salsa, whatever hotness you like and voila a dip worthy of chips everywhere!! -- posted by Chef Danielle

Cinnamon Cucumber Rings

Fri, 26 May 2006 16:02:57 -0400

This is from my Mother in law. -- posted by TWS

Unknownchef86's Green Tomato or Zucchini Relish

Tue, 30 May 2006 14:12:54 -0400

This mighty relish is one that I grew up with. This was originally a green tomato relish recipe, but one year my mom found herself with a lack of green tomatoes and an excess of monster zucchini. So she adapted. Different than most relishes in that it contains cabbage, I haven't yet found one that will match the flavor and texture. It's wonderful for hamburgers and hot dogs. And it makes killer tartar sauce for fish and chips (see recipe #170444). Once when I was a kid, and she was making fish and chips, my mom ran out of this relish. She sent one of my brothers to the store for tartar sauce. It eventually wound up being thrown out, because no one would eat it. In a houseful of non-picky eaters...that says something! PS: This recipe works best with those huge zucchini that you can occasionally find in your garden...and that other people are usually desperate to get rid of! While my mom used to peel the zucchini before making this, I find I prefer it unpeeled, as it adds to the color. Sorry I can't tell you the quantity...we never counted. Prep time is approximate, and does not include the drain-time. Note (11/03/2006): I accidentally omitted the onions when I originally posted the recipe. That has been corrected. Thanks to Chef 238044 for catching that error for me! (I wondered why you added extra onions when I read your review...oops!) -- posted by UnknownChef86

Tangy Bang'n Mango Salsa

Mon, 03 Jul 2006 20:22:41 -0400

Tangy Bang'n Fruity Hot, but really really good for you. It's great with salty chips or baked pita points or bell pepper scoops. -- posted by CrazyGypsy

Canned Sugared Lemon Slices in Syrup

Thu, 03 Aug 2006 23:08:08 -0400

Originally I made this recipe to use in a lemon upside down cake and from there used a standard sweet canning syrup.The sweet & sour syrup can be used as a base, then soy sauce/ginger or any other spice added, thickened for oriental dishes. The lemon slices can be used as garnish, drinks, cakes, breads, rind can also be used. This recipe is multiple use.I have used the slices to decorate cakes. -- posted by Montana Heart Song

Outrageous Egg-Free New Zealand Mayonnaise

Mon, 14 Aug 2006 22:07:30 -0400

We have this with cold meats and salads in the summer, really different to the eggy mayonnaise. My grandma invented this and my mum and aunties grew up on the stuff, it keeps really well in the fridge and is also great in sandwiches -- posted by Perfect Pixie

Tropical Salsa

Wed, 16 Aug 2006 17:19:37 -0400

This stuff is so good on pork or chicken! COOK TIME IS REFRIGERATION TIME BEFORE SERVING! -- posted by Sherrybeth

Toaster Croutons

Thu, 24 Aug 2006 23:21:19 -0400

Ridiciously easy, cheap and healthy. One ingredient! For some flavour I sometimes rub a clove of garlic on the bread before toasting or dust some grated Parmesan cheese on after toasting. Use your imagination. -- posted by Chez Desirée

Smoky Chipotle Butter

Fri, 01 Sep 2006 16:35:45 -0400

This sweet and spicy butter is great on almost anything. -- posted by ~Rita~

Sarahs Super-Spicy Guacamole

Mon, 25 Sep 2006 16:00:58 -0400

I got this recipe from a Mexican chef at work and adapted it to my taste, as I like very spicy food. The tomatoes and roasted red peppers contrast the spice with sweetness and mildness. It is a very easy recipe, and is perfect just as a dip, or in tacos, burritos, or enchiladas. Top blue corn tortilla chips with this guacamole and a dab of sour cream for a colorful party snack. -- posted by Sarah 11879

Pears Pickled in Merlot Wine

Fri, 29 Sep 2006 21:19:44 -0400

From The Glass Pantry: Preserving Seasonal Flavors, by Kathryn Kleinman, and found at splendidtable.com. The pears, with their hint of wine, cinnamon, and rosemary, go equally well with roasted meats or cooked beans such as black-eyed peas, or they can be served for dessert, alone or with ice cream, cake, or cookies. -- posted by evelyn/athens

Avocado, Tomato and Mango Salsa

Mon, 02 Oct 2006 21:47:56 -0400

Serve with fish or tortilla chips. Adapted from Allrecipes. -- posted by Bev

Quick Tomatillo Pico De Gallo

Tue, 24 Oct 2006 00:03:07 -0400

A fresh salsa that's easy to make and a little different than typical pico de gallo -- posted by Goffie

Jellied Cranberry Sauce

Mon, 30 Oct 2006 17:08:09 -0500

I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour. -- posted by tasb

Googly Eyes - R You Looking at Me?

Tue, 31 Oct 2006 17:08:38 -0500

These are so oh Eerie and real like! Great as is just pop into your mouth, or as a garnish for drinks, or for eyes on your favorite monster cake. These are so easy to make, your guests will squirm! A tasty good TREAT! -- posted by ~Rita~

Chipotle Compound Butter

Thu, 16 Nov 2006 17:11:02 -0500

Smoky hot butter to try on those grilled steaks, baked potato, corn or on your favorite veggies. -- posted by ~Rita~

Honey Mustard Compound Butter

Fri, 17 Nov 2006 20:49:27 -0500

Works very well on chicken and pork. -- posted by ~Rita~

Lemon Compound Butter

Fri, 17 Nov 2006 20:58:04 -0500

Serve on vegetables, fish or chicken. -- posted by ~Rita~

Elegant Sugar Cubes for Tea-Time

Wed, 22 Nov 2006 16:16:39 -0500

It is so easy to transform plain old sugar cubes into something beautiful. These look so pretty on the table for a tea or other special occasion. Even the kids can help! Time is approximate - depends on how elaborate you want to make these. -- posted by Annisette

Cottage Dip

Sun, 10 Dec 2006 12:56:12 -0500

Nice 'warm' dip to serve along with dry biscuits or personally I served on top of some puppodums. -- posted by Peter J

Dipping Oil - Rosemary Garlic

Sat, 30 Dec 2006 00:14:55 -0500

Grab you favorite crusty bread and dip into this tasty oil. Oh so much healthier and tastier then butter. -- posted by ~Rita~

Honey-Horseradish Mustard

Wed, 03 Jan 2007 20:58:54 -0500

From Family Circle -- posted by Vino Girl

Western Dressing Chip Dip

Thu, 04 Jan 2007 21:01:31 -0500

A great chip dip if you like Western Dressing. Either buy the bottled form or, for a healthier version, make your own: "recipe #189191". -- posted by WI Cheesehead

Cashew Sour Cream - Non-Dairy Sour Cream Alternative/Substitute

Tue, 09 Jan 2007 16:22:18 -0500

It blew my mind how much this tasted like regular sour cream! Yes, it's vegan, pareve, non-dairy and raw... But it's creamy as can be, and you can use it in any recipe that calls for sour cream. My lactose intolerant friend who hadn't eaten sour cream in years was in heaven when I served this to her. It refrigerates well. Try it on black bean soup, burritos, nachos, or tamales. You can also use it to cool down spicy recipes, or put a dab of it on borscht (beet soup). -- posted by What's Cooking?

Onions in Red Sauce for Hot Dogs

Thu, 18 Jan 2007 16:36:43 -0500

Chopped onions on a hot dog are good but this onion sauce a traditional topping for a New York hot dog is better. -- posted by ~Rita~

Mango Salsa

Thu, 18 Jan 2007 17:02:46 -0500

Tastes great with chips. Even my mother-in-law wanted the recipe for this one. -- posted by Rhea_k

BBQ Salsa

Tue, 23 Jan 2007 16:09:56 -0500

If you like salsa and you like barbecue sauce this will really thrill you. It is great as a dip, topping, or sandwich relish. I like it in a sandwich with a veggie burger or scrambled eggs, and as a topping for meatloaf. It should be mentioned that this is a fresh 'pico de gallo' style salsa and should be kept refrigerated and used within a few days since it is not preserved. -- posted by KookieMomster

Pennsylvania Dutch Corn Relish (Canning)

Fri, 26 Jan 2007 14:26:22 -0500

I love PA Dutch/Amish cooking because of the use of basic ingredients and the simplicity of cooking them. This is lovely with chicken. From my worn and torn Best-Loved Pennsylvania Dutch Recipes booklet. -- posted by Kat's Mom

Whipped Butter - Homemade ( Garlic, Herb, Cinnamon, Salted)

Wed, 28 Feb 2007 23:13:14 -0500

This is a homemade whipped butter that will harden with refrigeration. My mom shared this recipe with me, it's pretty fun to make and you can flavor it with just about whatever spices you choose. Wonderful on baked potatoes and other veggies. It's a little loud as it churns in the dryer. The amount you make can also be adjusted to more or less. -- posted by KrisVonD

Californian Honey Orange Slices

Tue, 06 Mar 2007 18:02:38 -0500

Another canning recipe. These are great over vanilla ice cream, stirred into yogurt, served with meats, used to make a great orange chicken or just eaten plain. -- posted by JanetC-KY

Homemade Crystallised Flowers - Violets

Sun, 11 Mar 2007 21:45:08 -0400

I love all manner of preserves, and crystallising flowers is a very therapeutic pastime if you have an hour to spare and some suitable flowers in your garden! Crystallised flowers add a touch of elegance to all manner of cakes, large and small. I love to decorate Fairy Cakes with them; they are also stunning on an Easter or Mothering Sunday Simnel Cake as well. Please make sure you take time to read my warning below about toxic flowers, and if in doubt - DO NOT use them PLEASE! Flowers that are suitable for crystallising are: Violets; Nasturtiums; Lavender flowers; Rose petals; Small rosebuds; Small mint leaves; Rosemary flowers and Primrose flowers. In this recipe, I have stipulated violets, these are my favourite flowers to preserve, and as I have so many growing in the garden each spring, I try to make enough to last me through Easter and beyond. They will keep quite happily in an airtight tin, in a cool, dry and dark place, for about 2 months. Oh yes, they look wonderful on trifles and sweet tarts too! -- posted by French Tart

Pickled Turnip (Lift Makbouse)

Wed, 14 Mar 2007 22:39:33 -0400

I found this after I posted a recipe request. From http://www.arabicnews.com/recipes. -- posted by BurtonFanatic

French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

Wed, 28 Mar 2007 21:32:35 -0400

French Lavender & Tahitian Vanilla - what a great combination! A very simple but effective flavoured sugar; I always have a jar or two in my pantry ready to use in my cooking and baking! This sugar is WONDERFUL sprinkled on cakes, scones, biscuits (cookies), sweet tarts and baked desserts, as well as ice cream. You must make sure your lavender heads are free of pesticides, fertiliser and traffic pollution. Also a great gift idea - tie a sprig of lavender around the neck of the jar with a ribbon and a lavender recipe......et Voila!! -- posted by French Tart

Old English Spiced and Fruited Sugar for Apple Pies Etc!

Wed, 28 Mar 2007 21:54:36 -0400

An easy spiced and fruited sugar, which really adds a "zing" to your apple pies, apple crumbles, cake toppings, baked desserts etc. This spiced sugar mix is based on a 400-year-old English recipe. Spiced sugars were extremely popular in England many centuries ago, they disguised a multitude of sins; and, as spices & citrus fruits were still new & seen as extremely exotic, they were held in high regard and enjoyed especially by Royalty and the Gentry! -- posted by French Tart

Mixed Mustard Pickles

Tue, 03 Apr 2007 22:10:28 -0400

From The Rodale Food Center. You can use all the vegetables listed, omit a few or use just one kind, like green beans. Just make sure you use an equal weight/measurement to get the total canned yield. Recipe can be cut in half. Posted by Request. -- posted by DiB's

Guacamole

Tue, 03 Apr 2007 22:48:28 -0400

Simple, Flavorful Guacamole -- posted by TakeHomeChef

The Air Freshener That Answers the Burning Question

Thu, 05 Apr 2007 21:52:34 -0400

IS SUPPER READY YET? This is for those days when you spend too much time fooling around on the computer OR "forget" to thaw something out for supper. Has been used successfully by this cook for nearly 3 decades -- posted by Debber

Cauliflower Sheep

Tue, 10 Apr 2007 16:05:48 -0400

These are cute little decorative items that are fun and easy to make. Let the kids help they will love putting together the sheep. -- posted by Nyteglori

Lemon Pigs

Tue, 10 Apr 2007 16:06:06 -0400

These cute little decorations are great served with fish. -- posted by Nyteglori

Tropical Avocado Salsa

Mon, 16 Apr 2007 16:35:19 -0400

Had a mango, coconut and lots of avocado on hand. Thought to make a salsa to go with some grilled Mexican meat. Leftovers are tasty in a tortilla with some cheese and grain (such as quinoa or rice). The small chunks of fresh coconut are a crunchy surprise. -- posted by MathMom.calif

Truffle Honey

Mon, 16 Apr 2007 22:50:39 -0400

AHhhhh the Earthy Sweetness of Truffle Honey! Excellent drizzled over blue cheese, such as stilton or gorgonzola, Goat cheeses or any cheese you enjoy. It mellows the strong cheeses and is a total comfort food! A real delicacy with prosciutto, duck, fresh figs, apples & pears. Or jar it up in a sexy jar for a bridal shower gift;). -- posted by ~Rita~

Basil Mint-Infused Honey

Mon, 16 Apr 2007 22:53:21 -0400

You can make straight mint or straight basil. Great for pot stickers, spring rolls or add to a dressing for a fruit salad. -- posted by ~Rita~

Greek Hot Dog Sauce

Tue, 01 May 2007 23:11:45 -0400

Not tomato based and so close to what our local famous Hot Dog joints offer! Passed along from my Uncle who knew the owner of a local Hot Dog joint in the early 50's. Let me know what YOU think because I think it's GREAT! -- posted by Rich Mann

Creme Fraiche

Tue, 08 May 2007 13:32:11 -0400

Creme Fraiche is a thick and tangy French cream which is like a smoother and richer sour cream. If using in a recipe, it would be best to prepare the day before as it has to be allowed to sit at room temperature about 8 hours, then chilled before use. I found this very easy recipe in Cuisine at Home. -- posted by Bev

A Quartet of English and French Cheese Flavoured Butters

Thu, 17 May 2007 22:39:03 -0400

A selection of my four favourite "cheesy" flavoured butters..... Cheddar & Garlic Butter, Camembert Butter, Roquefort Butter and Stilton & Green Peppercorn Butter. These can be prepared well ahead of time and stored in the fridge or the freezer. I then cut off rounds or slices, as and when I need them. My favourite uses for these wonderful cheese butters are as toppings for steaks, grilled fish and vegetables. They are also wonderful spread and melted on ciabatta, a baguette or good artisinal bread - a meal in themselves!! I have also popped a slice or two into pasta dishes or white and any savoury sauces, for that extra cheesy zing! -- posted by French Tart

Panko and Blue Cheese Olive Sumbishiz

Wed, 30 May 2007 22:48:02 -0400

I LOVE pankoyou could fry just about anything in it (Stridex Pads.lawn furniture.) and Im game for chowin down. Its so much crispier than bread crumbs and, in my opinion, sticks better to whatever youre frying. This recipe steals from another of mine (which I stole from Emeril, so its not really mine) called Recipe #139753. The variation here is that these are panko-coated and shallow-deep fried. -- posted by Sandi (From CA)

Swedish Cucumber Salad - Pressgurka

Fri, 15 Jun 2007 14:32:01 -0400

This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste. -- posted by French Tart

Butter Curls

Sat, 21 Jul 2007 12:37:48 -0400

Make pretty curls of butter to top whatever and get your OHHH's and AHHH's! A butter curler is an utensil used to create decorative curls of butter for serving or garnishing food dishes But you can use a spoon to get similar effects! If the butter is too cold, the curl will be too brittle, so allow the stick to warm moderately for better carving of the curl. To keep the shape of the curl, place curls in a container of ice water and then refrigerate, in the water, until just prior to serving. -- posted by ~Rita~

Vera's Green Tomato Relish

Wed, 01 Aug 2007 19:03:30 -0400

This is easily the best relish recipe I have ever tried. We enjoy it so much that last year we used the first of the year tomatoes in it, instead of waiting for the end of the season. The recipe was passed down to me by my husband's grandma Vera. I remember this making 4-quart jars, but it may make more. I do a lot of canning all at once, and I didn't pay attention to how many jars it made per batch. I know it will keep for 1 year, but we have never had a batch last longer than that--we eat this stuff on everything. Time includes soaking time. -- posted by AshK

Chessie's Fruit Dip

Fri, 03 Aug 2007 13:09:52 -0400

I had a single mom so I had to "cook" a lot for myself without the flame. I actually concocted the original version of this when I was about 8 years old. You can serve it with just about any non-citrus fruit as a topping or a dip. -- posted by Chef Chessie

Fantastic Sweet Pickles- Easy!

Thu, 09 Aug 2007 16:04:45 -0400

These sweet pickles do not require a hot water bath because they are in a brine. But warning; you cannot use the pickles for 2 months after canning because they need to ferment. The two months are definately worth the wait. This recipe is for only a 1 quart jar so multiply as needed. -- posted by LoveLiles

Starr's Guacamole

Sun, 26 Aug 2007 22:51:55 -0400

There's a great new cafe in town with a hippy-chic owner/chef from California. My mom loves everything they serve and set out to duplicate the delicious guacamole. It has only a few ingredients...no tomato, cumin, taco dip mix... and it is SO good. Don't let simplicity scare you!!! -- posted by Jaymee

Texas Style Bacon Corn Butter

Mon, 27 Aug 2007 22:42:06 -0400

From Outpost Natural Food. Sounds delicious! -- posted by WI Cheesehead

Sun Dried Orange Peel - for Tagines, Daubes and Sweet Things!

Wed, 19 Sep 2007 21:56:46 -0400

I always dry at least a kilo of orange peel during the summer months - and that keeps me right through until next year. This is not so much a recipe as a technique, but it is so useful to have a jar of this in your pantry throughout the drear winter months. I use this dried peel in daubes, tagines, stews, curries, marinades, desserts, cakes and baking. It really does not take that long to dry in direct sunshine - and the quicker it dries, the more intense the orange aroma and the higher the oil content. A great by-product of oranges, and a part that is normally thrown away! -- posted by French Tart

Blue Cheese & Pear Filling for Mini-Tartlets (German)

Wed, 26 Sep 2007 20:18:21 -0400

I love this recipe from the *Food With Friends* section of *Modern German Food* by Roz Denny. Why do I love this recipe? - Because I like all easy, make-ahead, impressive & versatile food fare that convinces your guests you have taken spec care to enhance their dining pleasure. This recipe is versatile because it works as a finger-food appy, garnish for or part of a luncheon salad plate & creative addition to the popular fruit & cheese combo for dessert theme. I will opt for the latter as they are very popular here in Iceland. *Enjoy* ! -- posted by twissis

Jalapeno Butter!

Mon, 08 Oct 2007 22:31:34 -0400

This is a great butter for corn bread or on an Italian bread! -- posted by twinkeejackbaby

Drunken Apples - Part Deux

Tue, 16 Oct 2007 22:31:23 -0400

A nice looking version of canned drunken apples I found on another website.... sub any nice, firm pie apple local to you--freshest is bestest!! LOL ***untried by me as yet-yield is a guess, so please let me know if you try it first! -- posted by Mommy Diva

Crunchy Cucumber Pickles

Tue, 13 Nov 2007 01:32:42 -0500

This is a canning recipe that was given to me by Betty Joyce (a friend of my mother's) so that I could make them myself instead of begging her to make me more. -- posted by Kay14

Curtido (Salvadorean Pickled Coleslaw)

Wed, 12 Dec 2007 01:22:07 -0500

This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas! -- posted by Tiny_Toodles

Cranberry Apple Orange Relish

Thu, 03 Jan 2008 02:04:24 -0500

I love cranberry sauce. Unfortunately, around here you can only get cranberries (fresh or frozen) around Thanksgiving and Christmas. -- posted by cando

Sweet Zucchini Relish

Thu, 03 Jan 2008 09:56:04 -0500

This is a great way to use up all those zucchinis you harvested from the garden. This is a sweet relish and is my favorite on hamburgers. -- posted by cando

Green Tomato (Or Tomatillo) Salsa

Thu, 03 Jan 2008 21:30:06 -0500

Try this one. It's from National Center for Home Food Preservation. It's a great way to use up those green tomatoes at the end of the season. Note: I do not peel the green tomatoes or the peppers. This is great for enchiladas or burritos. -- posted by cando

Paprika-Parmesan Butter (Steak Butter)

Mon, 07 Jan 2008 22:49:50 -0500

I had originally posted this recipe in combination with another I have posted. It seems the butter itself was quite a hit so I decided to post it on its own. Excellent to take camping as you can whip it up at home and have the taste of gourmet steaks fresh from the campfire. -- posted by Brenda.

Garlic Herb Butter

Sun, 03 Feb 2008 17:28:02 -0500

for veggies, meats, bread, just about anything you want. -- posted by Noni Suzanne

Peppers in Balsamic Vinegar

Tue, 05 Feb 2008 22:25:24 -0500

My favorite way to prepare peppers for antipasti, sandwiches or salad garnish. It's simple, low carb and delicious. The original version comes from an Israeli cookbook called Cooking with 4 Ingredients. -- posted by ElishevaH

Steak/Bruschetta/Chicken Topping

Mon, 25 Feb 2008 18:59:56 -0500

Ok, needed Chimichurri for steak the other night, and didnt have any cilantro (or even parsley to pretend!) Not even dried! So....made this up in a pinch, and thought what wonderful things it would taste great on...Steak, Bruschetta, grilled Chicken, By itself even! Was sooo yummy mixed in with my Yellow rice that we had with the steak. -- posted by keth

Floral Garnish Without the Flowers (Dedicated to Bergy)

Fri, 02 May 2008 10:22:10 -0400

This is from a book I have titled *Garnishing and Decoration* by Rudolph Biller who believes that the food we share should taste good, but also be eye-catching. I shared the photo of this garnish w/Bergy in her May Photo Challenge. Encouraged by her to enter it as a formal recipe, I decided to do so since it is such an easy & inexpensive quick fix that chgs an ordinary platter into something spectacular. Since 1 pic is always worth a thousand words, I posted the pic I shared w/her. *Edited To Add* -- I have now posted a 2nd pic to show just 1 example of potential use for the garnish. :-) -- posted by twissis

Quick Pickled Sweet Onions

Tue, 17 Jun 2008 17:02:44 -0400

I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect. -- posted by LadyLuck1337

Peanut and Tomato Relish

Mon, 07 Jul 2008 02:58:16 -0400

A great topping for burgers, hotdogs etc or a dip for chips. -- posted by KiriP

Green Tomato Relish

Mon, 14 Jul 2008 22:52:43 -0400

This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers. -- posted by Jack II

Fancy Prepared Chiles or Peppers

Fri, 18 Jul 2008 00:28:52 -0400

This is a traditional way to prepare any kind of chiles or peppers for immediate use in cooking or for freezing for later use. As with many old-timey ways of doing things, it can be labor intensive. If you are not making poppers the seeding goes faster when you can cut open the pepper. Totally worth it - the flavor can't be beat! -- posted by MaxieJ

Homemade Edible Glitter - Colored Salt or Sugar

Fri, 25 Jul 2008 19:02:39 -0400

Easy, cheap and fun! Coat the rim of a drink with this or let the kids use it like glitter for a rainy day art project. I actually made pink and green salt and sugar for my dd's bridal shower. There are so many uses for this! Kids of all ages love this! Great for wedding and baby showers, kids parties or craft projects etc,. Try different types of salt from fine to coarse if you like. Great way to get the kids involved! Try the sugar on top of breads, cookies or even toast! Storing in a clear salt shaker makes it easy to see the contents. Try making several colors and/or mixing two or more food colors to make a 'new' color. Great way to teach kids colors, math =measuring and so on. This is also just a great way to have fun and save money at the same time! You can use this same method to color rice, pasta, coconut flakes etc... Experiment and have FUN! -- posted by mama's kitchen

Oma Betty's Good Relish

Sat, 13 Sep 2008 00:20:14 -0400

Given to me by a friend, this is her Oma's relish recipe. Best relish I have ever had and easy to make. I process the vegetables in the food processor. -- posted by CanadianFarmgal

Zippy Sandwich Spread

Sun, 12 Oct 2008 01:02:05 -0400

My boyfriend loves miracle whip and loves mustard, so I came up with this recipe to compliment his sandwiches at work. This works great on everything. We first had it with toasted chicken club sandwiches, but the possibilities are endless. We even use it as a spicy chip dip for veggies or potato chips! Use light miracle whip and no fat sour cream to make this a guilt free spread! -- posted by sbera007

Cebollas En Escabeche

Sun, 12 Oct 2008 02:11:42 -0400

This white onion relish is from the Yucatan region of Mexico and is often served with poultry or fish dishes. -- posted by Celticevergreen

Marinated Garlic

Tue, 28 Oct 2008 14:46:07 -0400

More Marrinated Garlic Recipes. Makes for very mellow flavorful Garlic to replace the garlic in your recipes or even snack on all by themselves. -- posted by John 11-44

Sun Kosher Type Dill Pickles

Tue, 04 Nov 2008 22:20:21 -0500

This recipe sounds weird, but it works well and makes pickles you can keep for up to a year. If you want them to taste like spicy kosher dills, add a hot pepper to each jar. If you want them extra crispy, add a pea sized lump of alum to each jar, but it's not required. This recipe is especially good for home gardeners since you can make as little as one jar at a time, instead of waiting for a large amount of cucumbers at once. These sometimes seal in the sun, and sometimes not, but they will keep for a year in a pantry or a basement regardless. -- posted by Sandy 0225

Pure Tzatziki Sauce of the Gods

Fri, 07 Nov 2008 15:35:18 -0500

I guess it has been almost 20 years since I worked at Zorba's restaurant in Fort Worth. Zorba's had the BEST gyros I have ever had. Zorba's in the North Hills Mall is gone now. The North Hills Mall is even gone now. But I think I have a little treasure from the past that you are going to love. Gyros that you get at a stand or restaurant usually have the same basic ingredients. Pita bread, gyro meat (probably a cone from Kronos), onions, and tomatoes. This is all turned into an unbelievable delicacy with a strange condiment called "tzatziki sauce." There are lots of tzatziki sauce recipes on the Internet. But they don't quite match the creaminess of the tzatziki from Zorba's. I also see tzatziki sauce recipes with dill, mint, lemon juice, and other strange things in them. None of that was in Zorba's tzatziki. Now, I have to admit that they never showed me how to make the tzatziki. That was all done by Tula in the back kitchen. Tzatziki was a complete mystery to me the whole time I worked there. But I did happen to see the two things that made their tzatziki so special. I remembered that one of the ingredients was sour cream. Another one of the ingredients was something that sounded similar to sour cream, but it was different. It was something I had never heard of before. Years later, I kept thinking "what was that other ingredient? Sour...something?" Now that we have the Internet, I am able to put together the last piece of the puzzle. It was not "sour...something." It was "something...cream." It was, in fact, yogurt cream. Now I can give you the basic ingredients so that you can make this simple and extraordinary tzatziki sauce. -- posted by earthpet

Caramelized Pecans (Raw Foods)

Sun, 23 Nov 2008 20:01:54 -0500

I found this in the newsletter from Nature's Pantry, my local health food store. They got it from goneraw.com. It is also used in Recipe #339133 . -- posted by mliss29

Wilma Ludlow 's Crystal Rings

Thu, 27 Nov 2008 15:17:46 -0500

pickle recipe that uses alum it is one of those crock pickle recipe that takes awhile to make it uses large cukes i am guessing what will fill 1 1/2 gallons -- posted by Dienia B.

Onion Straws (French Fried Onions)

Fri, 05 Dec 2008 00:48:37 -0500

Whatever you call them - onion straws, onion strings or French fried onions, these are great. They're so good, it's hard to save them for anything except scarfing up by themselves, but they are delicious on steaks, with hamburgers, or topping vegetables, etc., just like Pioneer Woman says on her site. Try this recipe for the very best crispy, fried onions you'll ever taste, and I've tried every one I could find on Zaar and elsewhere. These will replace those store-bought ones on my Green Bean Casserole with Bacon & Wine! Pioneer Woman's recipe only calls for one onion, but if you read her instructions, you'll see the last few steps say to repeat with another onion, so I included both here. Prep time does not include the 1 hour soaking period which, along with the seasonings, makes these so good! -- posted by ninja

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

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)

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

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

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

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

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

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

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

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

Simply Sweet Pickles (No Processing Required)

Tue, 22 Sep 2009 13:43:32 -0400

This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting. -- posted by Jan Marie

Gahboo's Corn Relish

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

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

Blue Cheese Casserole Topping

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

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