Recipezaar: Garnishes,Vegetarian recipes

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

Mexican Chocolate Popcorn Shake

Fri, 20 Apr 2007 15:42:45 -0400

A fun, fast and sugar optional way to spice up popcorn -- posted by Alex Daniels

Caramelized Onion Marmalade

Tue, 24 Apr 2007 16:55:54 -0400

A small condiment that goes well with pork or beef ... would also make a great topping for pizza, or would be good on sandwiches. -- posted by KLHquilts

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

Cherries Poached in Vanilla - Cerises Pochées

Tue, 22 May 2007 23:17:37 -0400

Poached Cherries in vanilla and lemon syrup can be served straight up, garnished with whipped cream or for cakes, filling for crepes or as an ice cream topping. Pronounced: suh reez / poh sheh -- posted by ~Rita~

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)

Roasted Red Peppers With Basil Oil

Mon, 11 Jun 2007 16:34:12 -0400

from The Barefoot Contessa Incredibly fast (half the cooking time is letting the peppers cool!), simple, and delicious, these peppers are fabulous to have on hand for antipasti, garnish, or simply snacking straight out of the fridge! -- posted by Lizzymommy

Grilled Balsamic-Glazed Onions

Mon, 11 Jun 2007 16:52:20 -0400

Onions to top a burger or to eat alone. Make sure to adjust the vegetable oil if it seems like a little too much. -- posted by SVSOUZA

Honeydew and Chilli Salsa

Fri, 15 Jun 2007 14:28:33 -0400

A light refreshing salsa. From my Australian/Mexican cookbook. -- posted by Jewelies

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

Homemade Crystallised Angelica

Tue, 26 Jun 2007 11:57:37 -0400

I have a recipe in my cookbook for homemade angelica liqueur but you need crystallised angelica which can be hard to find. If you have your own plant, you can make your own. -- posted by Missy Wombat

Caramelized Onions

Tue, 26 Jun 2007 21:07:42 -0400

A nice and simple recipe to make a nice and simple side dish. -- posted by Maya's Mama

Furikake

Sat, 30 Jun 2007 10:42:35 -0400

I crave sushi a couple of times a week so I bought a sushi maker to cut down on prep time. It's wonderful but I always end up with small pieces of sushi nori left over, they weren't any good for making sushi with so they were being thrown away or munched absently. I came up with this idea after an order from the online grocers and have been using it ever since--measurements are approx as it depends on how much spare nori is knocking around. -- posted by PinkCherryBlossom

Red Cinnamon Apple Rings

Wed, 11 Jul 2007 00:12:51 -0400

Grammy used to bring these over every Christmas morning. We were supposed to eat them with the goose, ham, or whatever meat we were having, but they hardly ever made it that long. -- posted by Battle in Seattle

Candied Lemon Slices

Thu, 26 Jul 2007 11:19:51 -0400

In confectionaries one often sees lemon or lime pies topped with lovely translucent lemon or lime slices. Here's how to make them yourself, and it's so easy! Because of the way the Zaar recipe format works, I only mention "lemons" but you can obviously use this recipe with limes, using 3 or 4, depending on size. Under "Yield", below, I made a wild guess, as number of slices will depend on the size of your lemons or limes!! -- posted by Zurie

Chipotle Orange Glaze

Thu, 26 Jul 2007 18:16:56 -0400

Absolutely delicious clear orange colored glaze; The chipotle flavor and sweetness of the orange compliment when balanced. Multi uses but I had it over batter crusted Sea Bass with a Mango salsa, pilaf, and asparagus. Exquisite. -- posted by MFD chef

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

Quick Tofu Dill Dressing

Tue, 21 Aug 2007 10:20:38 -0400

This is a variation of Quick Tofu Sour Cream by Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. -- posted by Enjolinfam

Quick Tofu and Cashew Sour Cream (Vegan)

Tue, 21 Aug 2007 10:25:46 -0400

Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with recipe #161324 by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow. -- posted by Enjolinfam

Pickled Onions

Tue, 28 Aug 2007 17:18:37 -0400

I don't remember where I got the bones of this recipe but I've adaptad it to my taste. I love spicy food so I always use lots of red pepper flakes but feel free to use a little or none! -- posted by Aioli_Queen

Funky Chunky Guacamole (Like None You've Had Before!)

Tue, 11 Sep 2007 18:19:57 -0400

This is a really crazy guac recipe I've found at epicurious! Don't be put off by the combination - the flavors are really outrageous, but really refreshing and unique! Also might be a bit strong on the onions, so add to taste. -- posted by Indigo!

Zucchini and Carrot Pickles

Wed, 12 Sep 2007 22:14:36 -0400

Not a canning recipe! -- posted by dicentra

Maple Glazed Walnuts

Mon, 17 Sep 2007 20:07:17 -0400

These are so good that it is hard to stop eating these.I also like to make these with pecans. Would be a great addition to a salad. -- posted by cookiedog

Peaches in Brandy

Mon, 24 Sep 2007 19:17:35 -0400

What a treat! Too good for kids, of course, so hide them in the far back of the cupboard! *Preserving Nature's Bounty* by Frances Bissell gets all the credit for this one. -- posted by Debber

My Own Tartar Sauce"(Seafood Sauce)

Wed, 10 Oct 2007 01:09:49 -0400

Tartar sauce is expensive, why not create your own? My tartar sauce is tastier than the bottled brands, and costs far less! -- posted by Missy Hughes

Spicy Lemon Pickle

Mon, 22 Oct 2007 11:17:51 -0400

Indians pickle just about any vegetable, fruit, berry and nut. Pickles are intended to pack strong flavors in small quantities, so they are never consumed by spoonfuls. They are meant to enhance breads, rice and other mellow-flavored items during a meal. The majority of pickles are spicy hot, containing a high proportion of ground red pepper (cayenne). Others are milder, but all pickles are laced with spices. The lemons found in India are much smaller and juicier than their American cousins. At times, your local Indian grocery store might stock this variety, so buy them in a hurry before they disappear. The usual kind available in your supermarket will work just fine, too. -- posted by Sandi (From CA)

Lemons & Limes With Vinegar & Salt Brine

Fri, 02 Nov 2007 01:19:55 -0400

This recipe gives you fruit to use in recipes, drinks or cut up and eat. The plus is a citrus vinegar to add to salad dressings or marinate meats and fish. This vinegar can be used in cake mixes such as "crazy cake or add a little in a lemon cake, if you wish. -- posted by Montana Heart Song

The Best and Most Affordable Taco Dip

Fri, 09 Nov 2007 22:17:58 -0500

This is a great recipe, easy and delicious. My Mom was the one who started making it for all of the family functions, and now I have perfected it. -- posted by Chef hrbane

3 Day Sweet Pickles

Mon, 12 Nov 2007 23:56:30 -0500

My Grandmother used to make these pickles when I was a little kid in 1/2 gallon paper milk cartons. I am trying to find her original recipe. I found this one and hope it is close. Let me know how they turn out if you make them before I do. Thanks, Brian -- posted by brian48195

Breadcrumbs

Tue, 27 Nov 2007 19:25:57 -0500

Most of the time (through my entire bread making) I have various bits of loaves of bread that just don't get eaten. I quickly take that last piece of bread right out of Dennis' mouth as he is about to take the biggest bite. I say, "Hey! Wait a minute dear husband, I need those for breadcrumbs!" Andi- they will be breadcrumbs once I swallow the slice of bread." Dennis resounds. "Awwww, honey! I exclaim, They are for the topping to your lima bean gratin. I need them." Once Dennis hands back the bread, I proceed to make some delicious little breadcrumbs that can be used interchangeably to crunch up any meal. I normally have a heel or two left of --Nimz--'s Recipe #157517 left over and this combined with rosemary and thyme make a very flavorful crumb. I use this on a fish fillet, (a mild fish) or a chicken breast, because it brings so much pizazz to the item it is covering. -- posted by Andi of Longmeadow Farm

Apple Ball Garnish

Fri, 30 Nov 2007 00:57:52 -0500

Like a gleaming necklace of rubies, this is a perfect garnish for poultry or roasts. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

California-Style Salsa

Sun, 09 Dec 2007 03:09:08 -0500

This salsa is made with fresh ingredients; and the flavor improves with time. Store in the refrigerator for up to 10 days. -- posted by WV Mermaid

Buttermilk Poppy Seed Dressing

Mon, 31 Dec 2007 03:09:52 -0500

This lighter version of the popular and yummy salad dressing uses Splenda and reduced-fat mayo. I got it from the Splenda website. -- posted by blucoat

Citrus Butter

Wed, 02 Jan 2008 00:44:55 -0500

This makes a great topping for muffins or scones. -- posted by moonpoodle

Moosewood Cabbage Salad

Sun, 13 Jan 2008 01:01:16 -0500

This comes from Moosewood Restaurant Low-Fat Favorites. They recommend this slaw with Indian, Mexican, Middle Eastern, Spanish, or American food. That's some variety! Prepare the dressing first so the flavor has time to develop. Cooking time is chill time. -- posted by carolinajen4

Kiyuri Namasu (Cucumber Salad)

Mon, 14 Jan 2008 19:57:14 -0500

I was recently digging through some recipes that my parent's Japanese maid used while my father (US Navy) was stationed in Yokosuka, Japan during the late '60's and found this really easy salad. -- posted by Celticevergreen

Grannydragon's Citrus Salsa for Fish (Or Chicken)

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

This is just nice! -- posted by Grannydragon

Roasted Soy Nuts

Wed, 23 Jan 2008 00:13:36 -0500

A great high fiber, high protein snack. I can munch on these all day! They are also great on a salad to give some extra crunch. Preparation time does not include the soaking of the beans. -- posted by Ms*Bindy

Low- Calorie, Low-Fat Garlic Hummus

Wed, 23 Jan 2008 02:09:14 -0500

Using hominy helps cut more calories then using chickpeas...even if it doesn't taste quite as good. -- posted by Chef #735056

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

Make Your Own Candied Angelica!

Tue, 04 Mar 2008 23:51:34 -0500

I am a big fan of candied angelica and love to decorate my cakes with it. I have one problem.....I like to snack on it too! I refuse to buy the kind that you find in most supermarket stores - it's a toxic green colour & doesn't even taste like angelica...so I spend quite a bit more money & buy it from a local organic market. I can't afford to buy so much these days so I wanted a recipe ... & here it is. I'm hoping to buy some angelica plants to keep in my garden too! Time to make doesn't include the draining time! From: Field Guide to Herbs & Spices by Aliza Green -- posted by Um Safia

No. 1 Spicy Seasoned Croutons

Sat, 22 Mar 2008 17:36:25 -0400

Use day old or older bread, white, whole wheat or seven grain,any except rye, break it in small chunks or cut in cubes, place on jelly roll pans. Coat with the seasoning and use on top of tomato based soups, stews or casseroles. Especially good with corn.Yummm! -- posted by Montana Heart Song

Wasabi Asian Noodles

Tue, 25 Mar 2008 02:07:42 -0400

This Japanese style salad is designed as a side salad, almost a garnish, in which a little goes a long way. -- posted by Celticevergreen

Addictive Pico De Gallo, Aka Salsa Cruda

Wed, 09 Apr 2008 22:01:27 -0400

Clean, Fresh and Perfect are the only words that I can describe this with... oh, I forgot to mention ADDICTIVE! And for the low , low calorie count.. what could be a healthier addiction?! I love this with fajitas, but I love it best with fat-free tortilla chips (Tostito's Light). I can totally pig out on this and not kick myself in the butt later for messing up my diet. Full of flavor, and Wow.. sooo goood! Measurements are approximate and can be adjusted to taste. -- posted by Bethany Taylor

Passover Powdered Sugar

Fri, 18 Apr 2008 01:58:14 -0400

From Gourmet Magazine, April 2008. Potato starch is a seamless substitute for cornstarch. -- posted by AniSarit

Candied Citrus Slices- Lemon or Lime

Fri, 18 Apr 2008 02:30:35 -0400

These look so pretty decorating the tops or lemon bars, pies, or cakes. From Better Homes and Gardens. -- posted by cookiedog

Croutons

Thu, 01 May 2008 01:17:24 -0400

A perfect way to use up a stale loaf of bread or leftover baguette. My little niece used to eat homemade croutons as a snack by the handfuls. These are so much better than the store bought kind and can be used to serve with salads and soup. From Bride and Groom, First and Forever Cookbook. -- posted by cookiedog

Garlic Guacamole

Mon, 05 May 2008 21:31:59 -0400

No tomatoes in this guac - which makes it a great one for when fresh tomatoes aren't readily available. I often make it in the summer even when tomatoes are available as this is one of my favorite guacs - fair warning though, the garlic comes through loud and clear!! Course salt (I use sea salt) is smashed with the garlic and then combined with avocado, jalapeno and onions! Adapted from Rachel Ray -- posted by Brooke the Cook in WI

Mar-A-Lago Pear Chutney

Sat, 17 May 2008 00:26:10 -0400

This was featured on Oprah's Show Top Pick's for Summer. It goes with Recipe #303963. -- posted by cookiedog

To Die for Dipping Oil

Wed, 28 May 2008 23:18:13 -0400

Pretty much the most amazing flavors on Earth..... I snagged the recipe ingredients to this DIVINE dipping oil from the sommelier at my new favorite restaurant on the planet- Celadon, in Napa Valley. This oil is sooooooo darn good- just grab a fresh crusty baguette and dig in! ***(The ingredients below are not in exact measurements- add a little of this and a little of that until the flavors match your taste. If you make in a larger batch, it tastes even better the next day!) -- posted by hollyfrolly

Baltischer Rüben-Geschmack (Baltic Beet Relish)

Sat, 31 May 2008 02:31:19 -0400

Favorite family recipe with just a hint of a kick. -- posted by Celticevergreen

Most Simple Vegetarian White Gravy

Mon, 02 Jun 2008 22:48:38 -0400

I just came up with this. I wasn't sure how it would taste, but it taste just as good as the old fashioned white gravy! -- posted by ammi

Mango and Sweet Pepper Salsa With Toasted Pepitas

Tue, 03 Jun 2008 00:08:32 -0400

From my hero's at Cook's Illustrated Summer 2008 (America's Test Kitchen). Pepitas are pumpkin seeds and usually can be found in the bulk foods area of your grocery or natural foods store. The recipe calls for bell pepper but I just saw some red sweet peppers at Whole Foods that would probably work really well. Cooking time is actually the resting time (in which the acid from the lime juice mellows the flavors). Pair this salsa with pork, chicken, or firm white fish. -- posted by LaJuneBug

Goat Cheese Cakes (To Top Your Salad)

Wed, 04 Jun 2008 17:52:40 -0400

These are wonderful little cakes to top off a good salad. They also work well as a side to grilled veggies. Super easy to make! -- posted by JanuaryBride

Santa Fe Corn & Black Bean Salad

Thu, 03 Jul 2008 00:37:44 -0400

Yummy Southwestern salad that is lowfat and good for you. Tasty too! -- posted by boy named Sous

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

Light Blue Cheese Dip

Fri, 01 Aug 2008 01:32:10 -0400

Here's a slightly lighter blue cheese. -- posted by tomsawyer

Palmen's Black Bean Salsa!

Sun, 03 Aug 2008 19:48:07 -0400

This is a refreshing salsa that adds a nice bit of pizazz as an appetizer or to any summer cocktail party -- posted by Palmen

Fried Garlic Chips

Tue, 05 Aug 2008 02:39:00 -0400

We love these little guys on salads. I think they are a traditional topping on Thai-style soups and vegetables, too. I got this recipe from a library book many years ago, and was surprised not to see it on Zaar. My recipe card says it is from the book True Thai, by Victor Sodsook. Whenever I make these I use the same oil to make Crispy Shallots, which I will post right after this! Then use the flavorful oil for other cooking purposes. Be sure the garlic is sliced paper thin, using a mandoline. Enjoy! -- posted by Chef PotPie

Crispy Fried Shallots

Tue, 05 Aug 2008 02:40:12 -0400

These are a very tasty condiment. They go well with my Fried Garlic Chips, but stand alone also. I always do the garlic and shallots, using the same oil, then save the flavorful oil for other purposes. It's a win-win! We love these crispy little critters on baked potatoes, salads, and buttered toast. YUM! Make sure the shallots are very thinly sliced, using a mandoline. Enjoy! -- posted by Chef PotPie

Gumdrop Roses

Fri, 08 Aug 2008 16:34:52 -0400

From an article in "Cooking Pleasures", Jun/Jul/04. I thought these would be quite nice to decorate cupcakes, petit fours, cookies and more pressing the gumdrops into shapes the same way bakers use icing to create roses. -- posted by Sue L

Zucchini Tomato Salsa

Mon, 25 Aug 2008 23:30:33 -0400

A contest winner from Taste of Home. It states, "Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread! -- posted by JanuaryBride

Sweet Pepper-Onion Relish (Southern Living)

Tue, 16 Sep 2008 23:19:24 -0400

This relish tastes great on grilled chicken or pork. -- posted by Rhondapalooza

Lemon Walnut Pesto

Fri, 19 Sep 2008 18:56:16 -0400

This tasty and tangy pesto recipe is gluten free; using only healthy and wholesome ingredients. -- posted by Elana's Pantry

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

California Pico De Gallo

Tue, 04 Nov 2008 22:17:47 -0500

Living most of my life in California I have a fondness for Mexican food. I developed this recipe after eating at many different restaurants & home cooked meals. It is a simple & healthy recipe that I want to share. -- posted by ct in ut

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

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

Candied Citrus Peel

Sat, 13 Dec 2008 23:56:12 -0500

This method makes for a lovely candied peel that can be used to garnish cakes, trifles, granitas, drinks, in baked goodsor adorn the cookie platter for a sweet yet refreshing citrusy nibble when another cookie would be just too much. from the Tribune's Food & Drink Weekly. Makes great use of winter citrus peel. Lasts & lasts. -- posted by Buster's friend

Coriander Chutney

Tue, 30 Dec 2008 01:54:53 -0500

This chutney will keep for 2 weeks in the refrigerator. From the Autumn 2008 issue of the LCBO's Food and Drink magazine. -- posted by Chef Regina V. Smith

Croissant Croutons

Wed, 07 Jan 2009 00:57:24 -0500

Use the best available croissants you can find for this recipe for optimal results. These are great on salads, soup or as a snack by themselves. They are delicious at room temperature spinkled over fresh tomatoes sliced with fresh shredded basil and a vinageret drizzled over all. Or on top of macaroni and cheese baked in the oven or other casseroles as a crisp topping. -- posted by GreyhoundX3

Daikon Pickles - #2

Tue, 20 Jan 2009 17:35:27 -0500

These daikon pickles are a recipe from Barbara Tropp. My daughter #2 loves these. Daughter # 3 prefers an alternate recipe I make. Things get confusing around our house when I try to please everyone at once. Any way, this is an easy pickle, flavors improve as it sits, lasts a while under refrigeration. The ginger/lemon flavors really come through here. I use a mandoline to get perfect thin slices. Most days I leave the jalapenos out, and just use the pepper flakes. -- posted by Chef Edlear

Honey Slaw from Harold Cohen's Ultimate Burger

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

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

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

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

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

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)

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

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

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

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**

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

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

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

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

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

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!

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

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