http://www.recipezaar.com The newest Recipezaar recipesin:> 1 day,Food Gifts Copyright 2010 Recipezaar editor@recipezaar.com support@recipezaar.com Tue, 09 Feb 2010 19:21:29 -0500 Tue, 09 Feb 2010 19:21:29 -0500 en-us 1440 (PICS-1.1 "http://www.icra.org/ratingsv02.html" l gen true for "http://www.recipezaar.com" r (cz 1 lz 1 nz 1 oz 1 vz 1) "http://www.rsac.org/ratingsv01.html" l gen true for "http://www.recipezaar.com" r (n 0 s 0 v 0 l 0)) http://www.recipezaar.com/236998 Delicious! Once you've tried this, you won't be buying pickle relish anymore! -- posted by <a href="http://www.recipezaar.com/member/337963">puppitypup</a> http://www.recipezaar.com/236998 Mon, 25 Jun 2007 23:33:03 -0400 Recipezaar.com http://www.recipezaar.com/240083 An easy and stunning flavoured vodka to make at home. I always try to make a least one bottle when I harvest my fresh lavender, as it works so much better with fresh lavender rather than dried lavender. I sometimes add a couple of strips of orange peel for a more subtle and complex flavour. This lavender scented vodka is excellent in Martinis! Make sure your lavender is free of insects and pesticides, just give the stems a gentle shake outside before using. I have also used this lavender vodka in poached fruit, as well as a splashing some of over poached salmon - absolutley divine! -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/240083 Thu, 12 Jul 2007 21:44:38 -0400 Recipezaar.com http://www.recipezaar.com/241144 Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts... -- posted by <a href="http://www.recipezaar.com/member/64667">Debber</a> http://www.recipezaar.com/241144 Wed, 18 Jul 2007 00:14:35 -0400 Recipezaar.com http://www.recipezaar.com/244915 This is a coffee and orange liqueur that I just saw on tv and simply had to add to my coffee recipe collection! It looked gorgeous, a lovely amber, and you surely can't find an easier recipe. -- posted by <a href="http://www.recipezaar.com/member/169430">Annacia</a> http://www.recipezaar.com/244915 Mon, 06 Aug 2007 18:22:59 -0400 Recipezaar.com http://www.recipezaar.com/246196 I was making all kinds of liquers last summer for Christmas gifts and stumbled across this recipe, but I don't remember where I found it. Very yummy- make sure you use a high-quality vodka for a really smooth finish(I found Seagram's Silver to be good quality for a great price). The lower-grade vodkas tend to give it too much of a bite. T -- posted by <a href="http://www.recipezaar.com/member/329638">lizbits</a> http://www.recipezaar.com/246196 Mon, 13 Aug 2007 16:13:26 -0400 Recipezaar.com http://www.recipezaar.com/246580 A fruity refresher. Standing time not included in preparation time. -- posted by <a href="http://www.recipezaar.com/member/64642">Molly53</a> http://www.recipezaar.com/246580 Tue, 14 Aug 2007 23:04:10 -0400 Recipezaar.com http://www.recipezaar.com/246583 Food Network's Tyler Florence presents this easy method of making gravlax. We serve thin slices on a Triscut cracker with a small dollop of sour cream and some fresh dill sprinkled over. -- posted by <a href="http://www.recipezaar.com/member/360902">pattyp</a> http://www.recipezaar.com/246583 Tue, 14 Aug 2007 23:05:36 -0400 Recipezaar.com http://www.recipezaar.com/246727 This was an old method of preserving herbs and flowers. This is a great method of helping to reduce the amount of salt you use at the table. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/246727 Wed, 15 Aug 2007 17:05:48 -0400 Recipezaar.com http://www.recipezaar.com/247220 Got this from a co-worker who got it from a friend of hers. This is the best zucchini relish I've ever had. We put it on white beans, hot dogs, in tuna salad, chicken salad, ham salad, and sometimes have it as a side dish. It is really good. -- posted by <a href="http://www.recipezaar.com/member/559493">Mrs. Hughes</a> http://www.recipezaar.com/247220 Fri, 17 Aug 2007 20:29:49 -0400 Recipezaar.com http://www.recipezaar.com/251527 Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/251527 Fri, 07 Sep 2007 14:45:25 -0400 Recipezaar.com http://www.recipezaar.com/251532 Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/251532 Fri, 07 Sep 2007 14:47:33 -0400 Recipezaar.com http://www.recipezaar.com/251534 Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/251534 Fri, 07 Sep 2007 14:48:18 -0400 Recipezaar.com http://www.recipezaar.com/251537 Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/251537 Fri, 07 Sep 2007 14:49:26 -0400 Recipezaar.com http://www.recipezaar.com/251541 Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/251541 Fri, 07 Sep 2007 14:50:47 -0400 Recipezaar.com http://www.recipezaar.com/251544 Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/251544 Fri, 07 Sep 2007 14:50:59 -0400 Recipezaar.com http://www.recipezaar.com/251596 Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/251596 Fri, 07 Sep 2007 15:26:57 -0400 Recipezaar.com http://www.recipezaar.com/251602 Herbal vinegars make good marinades. Also try this vinegar served with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by <a href="http://www.recipezaar.com/member/465056">Nyteglori</a> http://www.recipezaar.com/251602 Fri, 07 Sep 2007 15:27:25 -0400 Recipezaar.com http://www.recipezaar.com/251896 I can't believe there isn't a lavender bubble bath recipe on Zaar!! Well there is NOW! :) You will need a clean, wideneck jar with screwtop lid. The size of the shampoo bottle with depend on the size of your jar. -- posted by <a href="http://www.recipezaar.com/member/283251">dicentra</a> http://www.recipezaar.com/251896 Mon, 10 Sep 2007 15:42:36 -0400 Recipezaar.com http://www.recipezaar.com/251991 A beautifully fruity balsamic vinegar with a gorgeous color. This makes an awesome vinaigrette. This also makes a wonderful gift for the holidays. -- posted by <a href="http://www.recipezaar.com/member/82737">Norelllaura1</a> http://www.recipezaar.com/251991 Mon, 10 Sep 2007 22:27:36 -0400 Recipezaar.com http://www.recipezaar.com/252306 Fancy mints. These are no cook; the cook time is time to harden. Liquid egg whites from a carton work great for splitting the recipe for two different flavor mints from the same batch. I put 1 1/2 tablespoons liquid egg whites and 1/4 teaspoon extract in each bowl with half of the cream and half of the sugar. -- posted by <a href="http://www.recipezaar.com/member/125640">littleturtle</a> http://www.recipezaar.com/252306 Tue, 11 Sep 2007 21:15:35 -0400 Recipezaar.com http://www.recipezaar.com/252315 I have my own recipe that I have been making for years for my customers at my Bakery/Caf&eacute;, they love it! -- posted by <a href="http://www.recipezaar.com/member/583156">Chef Ain't B's</a> http://www.recipezaar.com/252315 Tue, 11 Sep 2007 21:21:20 -0400 Recipezaar.com http://www.recipezaar.com/252697 Carmelite water was invented in 1611 by Carmelite monks in Paris who called it &quot;Eau de Carmes&quot;. Carmelite water was used as a perfume and toilet water, and was also taken internally as a cordial. -- posted by <a href="http://www.recipezaar.com/member/132111">Eva DeDominici</a> http://www.recipezaar.com/252697 Thu, 13 Sep 2007 17:29:33 -0400 Recipezaar.com http://www.recipezaar.com/255611 I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do! -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/255611 Wed, 26 Sep 2007 20:15:29 -0400 Recipezaar.com http://www.recipezaar.com/257241 A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a &quot;Boozy Fat Free&quot; mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away. -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/257241 Fri, 05 Oct 2007 14:45:48 -0400 Recipezaar.com http://www.recipezaar.com/258787 This all natural formula includes an ingredient whose sweet scent is prized as both an anti-depressant and an appetite suppressant. The cologne is light and not overpowering at all... plus it has great uplifting properties! I found this on care2 website and have been using it regularly. This would make a great gift for the holidays for that someone special. Cooking time is time for the cologne to age. -- posted by <a href="http://www.recipezaar.com/member/248023">atlfitgirl</a> http://www.recipezaar.com/258787 Fri, 12 Oct 2007 19:26:20 -0400 Recipezaar.com http://www.recipezaar.com/259659 I got this recipe from a friend for Christmas and it's really delicious over ice cream, cheesecake, or any dessert! -- posted by <a href="http://www.recipezaar.com/member/617531">Chef #617531</a> http://www.recipezaar.com/259659 Wed, 17 Oct 2007 00:08:56 -0400 Recipezaar.com http://www.recipezaar.com/260473 We made these at Preschool, they smell great! -- posted by <a href="http://www.recipezaar.com/member/56251">Aunt Paula</a> http://www.recipezaar.com/260473 Sun, 21 Oct 2007 00:34:37 -0400 Recipezaar.com http://www.recipezaar.com/262152 This cheese ball is always a big hit in our family. They also make a nice gift. My cousin made them smaller and gave them to her coworkers last Christmas. -- posted by <a href="http://www.recipezaar.com/member/171790">Dreamer in Ontario</a> http://www.recipezaar.com/262152 Tue, 30 Oct 2007 00:19:16 -0400 Recipezaar.com http://www.recipezaar.com/262278 Serve over cakes, pancakes, scones etc. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman. -- posted by <a href="http://www.recipezaar.com/member/457690">ThatSouthernBelle</a> http://www.recipezaar.com/262278 Tue, 30 Oct 2007 16:04:36 -0400 Recipezaar.com http://www.recipezaar.com/263907 I got this recipe from a magazine of Christmas recipes and crafts. They can be eaten or used as decorations. -- posted by <a href="http://www.recipezaar.com/member/171790">Dreamer in Ontario</a> http://www.recipezaar.com/263907 Wed, 07 Nov 2007 01:55:47 -0500 Recipezaar.com http://www.recipezaar.com/264977 This recipe is from Sara's book &quot;Sara Moulton Cooks at Home&quot;. Homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. A special thanks to Chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html -- posted by <a href="http://www.recipezaar.com/member/452940">2Bleu</a> http://www.recipezaar.com/264977 Mon, 12 Nov 2007 01:55:34 -0500 Recipezaar.com http://www.recipezaar.com/266032 Alton is so educational and so much fun to watch on FoodTV. :) -- posted by <a href="http://www.recipezaar.com/member/452940">2Bleu</a> http://www.recipezaar.com/266032 Thu, 15 Nov 2007 20:24:32 -0500 Recipezaar.com http://www.recipezaar.com/267828 Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by <a href="http://www.recipezaar.com/member/64642">Molly53</a> http://www.recipezaar.com/267828 Sun, 25 Nov 2007 23:37:41 -0500 Recipezaar.com http://www.recipezaar.com/268740 Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these! -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/268740 Wed, 28 Nov 2007 17:33:26 -0500 Recipezaar.com http://www.recipezaar.com/271012 A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - Recipe #270171 Do try to use very high quality minimum 70% solids chocolate, it really does make such a difference to the taste. They also freeze very well - which means you can make them in advance and at leisure; they only take about 1 hour to defrost at room temperature. -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/271012 Tue, 11 Dec 2007 16:59:27 -0500 Recipezaar.com http://www.recipezaar.com/271080 Liquor or after dinner drink -- posted by <a href="http://www.recipezaar.com/member/135497">Gwen3</a> http://www.recipezaar.com/271080 Tue, 11 Dec 2007 17:32:01 -0500 Recipezaar.com http://www.recipezaar.com/274656 My coworker brought these into work and I made sure to get the recipe. These are not rolled into balls so they aren't as labor intensive as regular truffles. They are rich and melt in your mouth. -- posted by <a href="http://www.recipezaar.com/member/643883">Chef #643883</a> http://www.recipezaar.com/274656 Sat, 29 Dec 2007 11:34:22 -0500 Recipezaar.com http://www.recipezaar.com/274757 This recipe is from the BBC site. Although this tastes great after two months, as with all liqueurs it tastes better the longer you can bear to leave it! Please note that the cooking time is actually just waiting until it's ready! -- posted by <a href="http://www.recipezaar.com/member/230579">Tina and Dave</a> http://www.recipezaar.com/274757 Sat, 29 Dec 2007 18:54:50 -0500 Recipezaar.com http://www.recipezaar.com/276623 Simple and delicious rum balls, but with change of alcohol, you can make other kinds of balls, my DH's favorite is Irish Cream Balls! -- posted by <a href="http://www.recipezaar.com/member/292489">Katrilla</a> http://www.recipezaar.com/276623 Sun, 06 Jan 2008 20:36:32 -0500 Recipezaar.com http://www.recipezaar.com/278559 This is another &quot;clay&quot; recipe from the Savanah Food Company. It is delicate enough to pinch to a paper-thin level and yet sturdy enough to hold its shape. It can be colored in advance with food coloring or bright acrylic paints, yet it can be left in its original white state and painted later. It can be coated with polyurethane or left with a natural bisque finish. Times listed are a guestimate. You'll need ssorted paints, ribbons and pipe cleaners for hanging and decorating. -- posted by <a href="http://www.recipezaar.com/member/226918">Wineaux</a> http://www.recipezaar.com/278559 Sun, 13 Jan 2008 01:20:47 -0500 Recipezaar.com http://www.recipezaar.com/280103 From TOH 1998 Cookbook submitted by L. Young. Very kid friendly recipe. Allow 3 hours of chilling time. 3 ingredients needed. -- posted by <a href="http://www.recipezaar.com/member/705251">HokiesLady</a> http://www.recipezaar.com/280103 Mon, 21 Jan 2008 21:34:59 -0500 Recipezaar.com http://www.recipezaar.com/280255 Although this is posted in response to a recipe request, I'm also posting this for myself, since it really is time I started making this yummy, spicy sauce. I normally do not like mangoes, but I do like amba, espcially drizzled on my felafel. This recipe comes from one of my Hebrew cookbooks, Matanot Mehamitbach (Gifts from the Kitchen) by Gil Hovav, one of Israel's foremost foodies, translation courtesy of me ;-) Just beware, if you injest even average quantities of this stuff, the fenugreek will add a certain je n'ai c'est quoi to your body odor. Fenugreek is good for you, but not in every way... Cooking time is also sunning time. -- posted by <a href="http://www.recipezaar.com/member/21752">Mirj</a> http://www.recipezaar.com/280255 Tue, 22 Jan 2008 00:58:56 -0500 Recipezaar.com http://www.recipezaar.com/282162 An odd recipe I found online one day that looked to awesome to pass up on! -- posted by <a href="http://www.recipezaar.com/member/356062">Anme</a> http://www.recipezaar.com/282162 Tue, 29 Jan 2008 01:51:42 -0500 Recipezaar.com http://www.recipezaar.com/284985 You can hardly wait the two weeks it takes to make this. Enjoy over ice, or in a favorite vodka cocktail. -- posted by <a href="http://www.recipezaar.com/member/719313">TheGrumpyChef</a> http://www.recipezaar.com/284985 Fri, 08 Feb 2008 15:56:59 -0500 Recipezaar.com http://www.recipezaar.com/286400 Canel&eacute;s de Bordeaux, also know as cannel&eacute; Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canel&eacute;-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of cr&egrave;me br&ucirc;l&eacute;e in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canel&eacute;s, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds. -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/286400 Wed, 13 Feb 2008 16:35:52 -0500 Recipezaar.com http://www.recipezaar.com/288127 The amounts are approximate. Be prepared to add more of everything. They is actually very little preparation to do - it's mostly waiting so don't be put off by the times. The hardest part of the preparation is sterilising the jars. -- posted by <a href="http://www.recipezaar.com/member/59064">Missy Wombat</a> http://www.recipezaar.com/288127 Sat, 23 Feb 2008 23:15:09 -0500 Recipezaar.com http://www.recipezaar.com/291096 A delicious and traditional English style artisanal mustard made with good English ale and garlic; the type of mustard that is so expensive to buy in the supermarkets. Home-made mustard is easy to make and very satisfying, as you can add special ingredients to suit your taste. This mustard is wonderful served with all manner of pies, pasties and savoury pastries, as well as cold meats, steaks, roasts and sausages. It is a quick maturing mustard, and is ready to eat in two weeks. Makes an ideal gift, especially for men and BBQ fanatics! -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/291096 Mon, 10 Mar 2008 23:33:07 -0400 Recipezaar.com http://www.recipezaar.com/295914 Preserved lemons add an unique flavor to many Moroccan &amp; North African dishes. They are easy to make &amp; they store for a long period of time. -- posted by <a href="http://www.recipezaar.com/member/621626">Nasseh</a> http://www.recipezaar.com/295914 Wed, 02 Apr 2008 01:40:32 -0400 Recipezaar.com http://www.recipezaar.com/299326 A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve. (Preparation time includes the 2 days allowed for the fruit to stand in the sugar.) This type of jam recipe is also very French, they tend to have a softer set jam here in France - it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings - absolutely divine! -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/299326 Fri, 18 Apr 2008 02:25:31 -0400 Recipezaar.com http://www.recipezaar.com/301546 Very nice way to decorate desserts such as muffins or cookies. Also great as a sweetener for tea. Pick either Lilacs or Roses. -- posted by <a href="http://www.recipezaar.com/member/101732">mydesigirl</a> http://www.recipezaar.com/301546 Wed, 30 Apr 2008 18:15:16 -0400 Recipezaar.com http://www.recipezaar.com/306343 From: &quot;The Art of South American Cookery&quot; by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -- posted by <a href="http://www.recipezaar.com/member/382071">Engrossed</a> http://www.recipezaar.com/306343 Fri, 30 May 2008 19:13:43 -0400 Recipezaar.com http://www.recipezaar.com/309375 Get the freshest fish you can find! 4 kg fish will fill a 2 litre glass jar. Eat on their own with fresh bread with a good glass of white wine, or fillet for a pasta alla Puttanesca. -- posted by <a href="http://www.recipezaar.com/member/59064">Missy Wombat</a> http://www.recipezaar.com/309375 Sat, 14 Jun 2008 22:15:30 -0400 Recipezaar.com http://www.recipezaar.com/309608 Looks like it takes some effort to make but gosh does this sound good! This came from a blogger named Patty on the vox site. Sounds like she knows what she is talking about. Her recommendations: Use only the best lemons, ones whose skins give off a lemon sent and smell heavenly. A neighborhood lemon tree is ideal. If not, go organic. Also, make a large batch as it will go quickly once friends get a taste. Makes great gifts. I am posting this for ZWT4 per a teammates request. -- posted by <a href="http://www.recipezaar.com/member/144490">Kitchen Witch Steph</a> http://www.recipezaar.com/309608 Mon, 16 Jun 2008 09:18:49 -0400 Recipezaar.com http://www.recipezaar.com/311418 Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling. -- posted by <a href="http://www.recipezaar.com/member/281701">Annisette</a> http://www.recipezaar.com/311418 Wed, 02 Jul 2008 02:35:35 -0400 Recipezaar.com http://www.recipezaar.com/312389 From Gardenweb.com. -- posted by <a href="http://www.recipezaar.com/member/431813">AmandaInOz</a> http://www.recipezaar.com/312389 Mon, 07 Jul 2008 02:38:17 -0400 Recipezaar.com http://www.recipezaar.com/312645 Don't throw away that watermelon rind! Save it for my pickles! Just have your washed watermelon cut into one inch wide slices and serve only the pulp, cutting the rind into one inch squares (or if you are ambitious, different shapes). Squares are easiest. Make sure you peel the rind and trim it of most of the pink. I like the seedless watermelons because the rind is nicer but any watermelon rind will do. This pickle is done in easy stages over three days. I knew the recipe was fantabulous when one of my friends drove home with a pint jar on the seat of her car, ate all of the pickles and drank the syrup before she got home and then called me begging for more. I hope you try this recipe now that picnic season has arrived and watermelons abound. Canning is not hard, you just have to follow the directions perfectly. It is a fun and rewarding kitchen hobby and you will have so many complements when you give a home-canned item as a gift. Make sure you read through the recipe before you begin. If you have any leftover syrup just can it along with the pickles. If you have any questions just Z-mail me! -- posted by <a href="http://www.recipezaar.com/member/689540">Secret Agent</a> http://www.recipezaar.com/312645 Tue, 08 Jul 2008 14:14:24 -0400 Recipezaar.com http://www.recipezaar.com/313479 I found this recipe in a magazine and it hung about on my desk for ages, until I eventually got around to making it. Sweet, but not too sweet, it has become a firm favorite in this house. -- posted by <a href="http://www.recipezaar.com/member/401413">C.C</a> http://www.recipezaar.com/313479 Sun, 13 Jul 2008 03:26:57 -0400 Recipezaar.com http://www.recipezaar.com/313573 A good wine for dessert. Another great booze gift. Much easier than my cordial recipe, but it takes alot longer. -- posted by <a href="http://www.recipezaar.com/member/693214">gimme_a_spachler'</a> http://www.recipezaar.com/313573 Mon, 14 Jul 2008 17:31:20 -0400 Recipezaar.com http://www.recipezaar.com/314120 This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a jar handy, thus the large measurements. -- posted by <a href="http://www.recipezaar.com/member/868043">Potatoes Browning</a> http://www.recipezaar.com/314120 Wed, 16 Jul 2008 02:15:54 -0400 Recipezaar.com http://www.recipezaar.com/314802 These cookies are light and flaky, and delicious still warm from the oven. They were a huge hit during the holidays, and one batch made enough to bring to multiple parties. They freeze well, and can be made soft again with a few minutes in a warm oven. -- posted by <a href="http://www.recipezaar.com/member/888735">Kim_150</a> http://www.recipezaar.com/314802 Sun, 20 Jul 2008 03:31:45 -0400 Recipezaar.com http://www.recipezaar.com/314990 From GourMed Magazine online. I have no idea how much this makes. -- posted by <a href="http://www.recipezaar.com/member/457690">ThatSouthernBelle</a> http://www.recipezaar.com/314990 Tue, 22 Jul 2008 02:25:05 -0400 Recipezaar.com http://www.recipezaar.com/315022 As soon as the plums are ripe, I want to give this a try. -- posted by <a href="http://www.recipezaar.com/member/144490">Kitchen Witch Steph</a> http://www.recipezaar.com/315022 Tue, 22 Jul 2008 03:06:58 -0400 Recipezaar.com http://www.recipezaar.com/317995 An amazing recipe based on my dad's classic, but improved:) I happen to really like garlic, so adjust to your own taste. -- posted by <a href="http://www.recipezaar.com/member/651331">Chef #651331</a> http://www.recipezaar.com/317995 Thu, 07 Aug 2008 01:21:57 -0400 Recipezaar.com http://www.recipezaar.com/318108 The addition of sliced beets give these turnip pickles a beautiful pink color and distinctive taste. Pickled vegetables are commonly eaten throughout the Middle East, and jars of these pickles frequently decorate the windows or counters of many cafes. Adapted from Claudia Roden's &quot;A Book of Middle Eastern Food&quot;. -- posted by <a href="http://www.recipezaar.com/member/907242">Sephardi Kitchen</a> http://www.recipezaar.com/318108 Thu, 07 Aug 2008 22:40:58 -0400 Recipezaar.com http://www.recipezaar.com/320201 I got this recipe from another subscriber of The Daily Green newsletter, who has been making this extract for 10 years after receiving it as a gift. There was a post about some of the store bought artificial and supposed to be pure vanilla extracts containing wood. -- posted by <a href="http://www.recipezaar.com/member/400326">Chef #400326</a> http://www.recipezaar.com/320201 Mon, 18 Aug 2008 20:36:39 -0400 Recipezaar.com http://www.recipezaar.com/326069 A basic recipe for homemade vanilla extract, with a variation using sweetener, to make it taste more like store bought vanilla. Corn syrup or sugar helps extract and develop the flavor from the vanilla pods (corn syrup dissolves more easily). Using a variety of vanilla pods (Madagascar, Indonesia, Tahitian, Mexican) will produce a vanilla extract with a much more complex flavor and aroma. Try using Madagascar pods as a base, adding Tahitian and Mexican pods for additional flavor/fragrance notes. Vodka is used most often(you can also use rum or brandy) because it usually has the hightest alcohol content. You can double or triple this recipe. -- posted by <a href="http://www.recipezaar.com/member/37449">Sharon123</a> http://www.recipezaar.com/326069 Fri, 19 Sep 2008 22:52:45 -0400 Recipezaar.com http://www.recipezaar.com/326180 This is really for the Bubblegum Vodka (recipe below) but Zaar just won't accept just that. SO, Baby Kato and I have invented cocktails for it. Feelin' brave? give this a try or wait till the holidays and try it out on your friends. They'll either love you or never come back :D. -- posted by <a href="http://www.recipezaar.com/member/169430">Annacia</a> http://www.recipezaar.com/326180 Sat, 20 Sep 2008 01:06:03 -0400 Recipezaar.com http://www.recipezaar.com/333283 I bought some marinated garlic recently and used it in some recipes... At first my wife was worried about the hole cloves of garlic in the dish but when she tried it she was hooked. I have since used it in several dishes replacing the garlic listed. I looked for some recipes here and didn't have any luck so I looked elsewhere and found this! -- posted by <a href="http://www.recipezaar.com/member/185525">John 11-44</a> http://www.recipezaar.com/333283 Mon, 27 Oct 2008 18:39:38 -0400 Recipezaar.com http://www.recipezaar.com/339030 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 <a href="http://www.recipezaar.com/member/590105">mliss29</a> http://www.recipezaar.com/339030 Sun, 23 Nov 2008 20:01:54 -0500 Recipezaar.com http://www.recipezaar.com/340691 From ehow.com -- Homemade orange extract using peel from navel oranges, vodka, water, and about a week to steep! Substitute lemons or limes for a different flavor -- Place in small bottles for gift giving! If you make this, try it in Recipe #340850, or include a copy of the recipe with the gift bottle of extract -- -- posted by <a href="http://www.recipezaar.com/member/381180">Kerfuffle-Upon-Wincle</a> http://www.recipezaar.com/340691 Mon, 01 Dec 2008 18:52:54 -0500 Recipezaar.com http://www.recipezaar.com/341751 This is a recipe from my sister. She is studying natural (herbal) medicine. She uses this in the cold season. It does NOT need to be refrigerated, but does take 2 months to cure before you can use it. She mixed up a batch for me yesterday, but it won't be ready for 2 months. She recommends putting parchment paper over the mouth of the canning jar before putting the lid on, to prevent the metal from rusting due to the vinegar. If you can't find organic vinegar, get the kind with the &quot;mother&quot; in it. I use Bragg's. Horseradish is antibacterial, and expectorant and a digestive aid. Garlic is antibact.and great for the immune system and colds and infections. Ginger eases nausea, colds and congestion. Cayenne is anti-inflammatory and anti-irritant, aids digestion and circulation. And onions have a zillion health benefits! LOL -- posted by <a href="http://www.recipezaar.com/member/336058">WI Cheesehead</a> http://www.recipezaar.com/341751 Thu, 04 Dec 2008 18:51:20 -0500 Recipezaar.com http://www.recipezaar.com/345618 Found this in the Denver Post and decided I needed to add it to my recipes so I wouldn't lose it. This comes from the Black Cat in Boulder. Makes about 1 pint. -- posted by <a href="http://www.recipezaar.com/member/337668">Mulligan</a> http://www.recipezaar.com/345618 Tue, 30 Dec 2008 00:06:52 -0500 Recipezaar.com http://www.recipezaar.com/346037 easy no bake candy made in the food processor, tastes like a mounds bar except much more elegant -- posted by <a href="http://www.recipezaar.com/member/433068">lizzypoo222</a> http://www.recipezaar.com/346037 Tue, 30 Dec 2008 20:53:26 -0500 Recipezaar.com http://www.recipezaar.com/362796 Taken from &quot;The Anne of Green Gables Cookbook&quot;, written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: &quot;I had one chocolate caramel once to years ago and it was simply delicious. I've often dreamed since then that I had a lot of chocolate caramels, but I always wake up just when I'm going to eat them.&quot; (from Anne of Green Gables, III) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. Cooking time does not include time for chilling. -- posted by <a href="http://www.recipezaar.com/member/186855">Diana #2</a> http://www.recipezaar.com/362796 Wed, 25 Mar 2009 12:00:40 -0400 Recipezaar.com http://www.recipezaar.com/364662 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 <a href="http://www.recipezaar.com/member/226863">breezermom</a> http://www.recipezaar.com/364662 Sun, 05 Apr 2009 21:55:34 -0400 Recipezaar.com http://www.recipezaar.com/364691 The texture of jerky made from ground meat is different jerky made from a roast, but both ways are good, and I think this is a bit easier. This is a great beginner recipe if you have access to all the equipment and ingredients. -- posted by <a href="http://www.recipezaar.com/member/125640">littleturtle</a> http://www.recipezaar.com/364691 Sun, 05 Apr 2009 22:00:13 -0400 Recipezaar.com http://www.recipezaar.com/366029 An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by <a href="http://www.recipezaar.com/member/64642">Molly53</a> http://www.recipezaar.com/366029 Wed, 15 Apr 2009 01:59:53 -0400 Recipezaar.com http://www.recipezaar.com/367465 These bath bombs are great when you want to use soap or candy molds to make the very pretty bath bombs. They are great for gifts, absolutely extravagant! -- posted by <a href="http://www.recipezaar.com/member/383295">Fitness Guru</a> http://www.recipezaar.com/367465 Thu, 23 Apr 2009 01:21:32 -0400 Recipezaar.com http://www.recipezaar.com/368752 A wonderful oil courtesy of Edward Tuson and Peter Zambri, co-chefs, Sooke Harbour House, Sooke, British Columbia. Use in salad dressings, rice or pasta, use your imagination! :D Cook time is marinating time. -- posted by <a href="http://www.recipezaar.com/member/37449">Sharon123</a> http://www.recipezaar.com/368752 Thu, 30 Apr 2009 01:44:45 -0400 Recipezaar.com http://www.recipezaar.com/371988 You can use mini muffin pans, madeline pans etc. -- posted by <a href="http://www.recipezaar.com/member/484436">Wild Thyme Flour</a> http://www.recipezaar.com/371988 Thu, 14 May 2009 15:58:47 -0400 Recipezaar.com http://www.recipezaar.com/377078 Wondering what to do with those extra green plums growing on your tree? Why not put a few aside, and make Umeshu, and give it for Christmas? -- posted by <a href="http://www.recipezaar.com/member/1295451">Neighborhood Fruit</a> http://www.recipezaar.com/377078 Sun, 14 Jun 2009 21:11:01 -0400 Recipezaar.com http://www.recipezaar.com/379765 This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing &quot;pick-me-up&quot; to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift. -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/379765 Tue, 30 Jun 2009 11:46:43 -0400 Recipezaar.com http://www.recipezaar.com/383209 In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From &quot;From the Cook's Garden&quot;. -- posted by <a href="http://www.recipezaar.com/member/177443">BecR</a> http://www.recipezaar.com/383209 Tue, 28 Jul 2009 16:16:41 -0400 Recipezaar.com http://www.recipezaar.com/384501 It's so easy to make your own vinegars. Delicious in your homemade French or Italian dressing. Use this vinegar in your own cooking or make a gift basket of assorted vinegars. From an old Woman's Day magazine. -- posted by <a href="http://www.recipezaar.com/member/64642">Molly53</a> http://www.recipezaar.com/384501 Fri, 07 Aug 2009 02:46:15 -0400 Recipezaar.com http://www.recipezaar.com/384673 These cute little treats may be customized for any occasion. All ages love them! This recipe is from Bakerella, she is amazing! http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html -- posted by <a href="http://www.recipezaar.com/member/101920">MissyCakes</a> http://www.recipezaar.com/384673 Sun, 09 Aug 2009 21:21:37 -0400 Recipezaar.com http://www.recipezaar.com/385701 Spring time in a jar!!! -- posted by <a href="http://www.recipezaar.com/member/531163">Hotcooking_21</a> http://www.recipezaar.com/385701 Mon, 17 Aug 2009 03:39:55 -0400 Recipezaar.com http://www.recipezaar.com/386207 Feeling a little lazy and not wanting to can, I was looking for a good recipe for chilled dill pickles, but couldn't quite find the exact recipe I wanted so I have adapted a recipe from Group Recipes and Epicurious to fit my needs. It's slightly sweet with the lovely taste of dill. I hope this fits your needs too! :) Cooking time is marinating time. Thank you for the inspiration coconutlime and Amelia Saltsman! -- posted by <a href="http://www.recipezaar.com/member/37449">Sharon123</a> http://www.recipezaar.com/386207 Wed, 19 Aug 2009 01:54:47 -0400 Recipezaar.com http://www.recipezaar.com/387642 This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color comes from the zest of the lime, not food coloring. You can make this as spicy as you like by including the pepper's seeds and membranes, or not. The 24 hour cooking time is just the time it takes for the jelly to set up. Enjoy! -- posted by <a href="http://www.recipezaar.com/member/461283">Trinkets</a> http://www.recipezaar.com/387642 Sat, 29 Aug 2009 13:29:41 -0400 Recipezaar.com http://www.recipezaar.com/387789 A bottle of this beautiful ruby-red vinegar would make a lovely foodie or hostess gift! A little history: in modern times, flavored vinegars are mostly used as a salad condiment. But in olden times, before the advent of soft drinks, vinegar syrups were mixed with ice water and served as a cooling &amp; refreshing summer drink. This is an updated version of a recipe found in an old cookbook from Colonial Virginia and Thomas Jefferson's time; I've included simple directions for making either raspberry vinegar, or raspberry vinegar syrup. Time includes steeping time of 48 hours. -- posted by <a href="http://www.recipezaar.com/member/177443">BecR</a> http://www.recipezaar.com/387789 Mon, 31 Aug 2009 10:34:20 -0400 Recipezaar.com http://www.recipezaar.com/388040 A version that only takes 6 days...yes this is short. A recipe that I make every fall. -- posted by <a href="http://www.recipezaar.com/member/262830">Chef burnt toast</a> http://www.recipezaar.com/388040 Tue, 01 Sep 2009 11:30:10 -0400 Recipezaar.com http://www.recipezaar.com/388115 Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered scones with Devon or Cornish cream for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy! -- posted by <a href="http://www.recipezaar.com/member/177443">BecR</a> http://www.recipezaar.com/388115 Tue, 01 Sep 2009 13:02:59 -0400 Recipezaar.com http://www.recipezaar.com/390529 this is a drink from the civil war recipes cookbook I thought would be good on this site. -- posted by <a href="http://www.recipezaar.com/member/778296">abe ray</a> http://www.recipezaar.com/390529 Wed, 16 Sep 2009 14:08:10 -0400 Recipezaar.com http://www.recipezaar.com/391431 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 <a href="http://www.recipezaar.com/member/27060">Jan Marie</a> http://www.recipezaar.com/391431 Tue, 22 Sep 2009 13:43:32 -0400 Recipezaar.com http://www.recipezaar.com/398159 If your've never made your own vanilla you've got to try it. It's nothing like the store bought kind, not even good quality pure extracts (and it's way cheaper). People will wonder what happened to your baking. It goes from average to incredible as soon as you start using this vanilla. You can use more than is usually called for in a recipe because there isn't any of that bitter after taste. Just make sure that if you're using lots you cut back slightly on some of the other liquid. It also makes a good Christmas present. You can try it using any sort of hard liquor you want, I've simply listed my preference. Also, Make sure you're using Vanilla beans from Madagascar, the cheaper ones from Mexico aren't true vanilla beans are actually toxic. You can reuse the beans up to three times (just let it steep a little longer each time) and once they've been all used up you can dry them and add them to your sugar. They'll still release flavour. The cook time refers to the time it takes to steep it, I always cheat and start using it early though. -- posted by <a href="http://www.recipezaar.com/member/1054210">TessaDerus</a> http://www.recipezaar.com/398159 Fri, 06 Nov 2009 17:37:25 -0500 Recipezaar.com http://www.recipezaar.com/401460 This recipe comes from a work friend of mine. -- posted by <a href="http://www.recipezaar.com/member/654642">911spatcher</a> http://www.recipezaar.com/401460 Sat, 28 Nov 2009 14:48:11 -0500 Recipezaar.com http://www.recipezaar.com/401462 A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church f&ecirc;tes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated – either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being &quot;no-cook&quot;. If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/401462 Sat, 28 Nov 2009 14:49:09 -0500 Recipezaar.com http://www.recipezaar.com/405687 I have not made this but tasted and the possibilities on serving this would be endless. Served with salad, melted over pasta or pizza, served on a cheese platter or with antipasto. You may prefer it just on its own with crackers! I will be making this soon, tastes delcious! Serving size depends on size of jar used. -- posted by <a href="http://www.recipezaar.com/member/284897">Tisme</a> http://www.recipezaar.com/405687 Tue, 29 Dec 2009 13:42:33 -0500 Recipezaar.com http://www.recipezaar.com/407544 From Canadian Living; DH has started drinking alot more tea, and this recipes is simple and delicous! Add honey and sugar, as desired. -- posted by <a href="http://www.recipezaar.com/member/444132">Katzen</a> http://www.recipezaar.com/407544 Sat, 09 Jan 2010 11:33:55 -0500 Recipezaar.com http://www.recipezaar.com/408287 An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beeton’s Book of Household Management, where she suggests that this is a nice addition for the “Breakfast or Luncheon table”. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called &quot;cooking time&quot; is chill time. -- posted by <a href="http://www.recipezaar.com/member/242729">French Tart</a> http://www.recipezaar.com/408287 Wed, 13 Jan 2010 15:04:02 -0500 Recipezaar.com http://www.recipezaar.com/409989 For years during the 40 days preceding Easter mom would bake these with love, freeze, and present them as gifts to family/friends at Easter. -- posted by <a href="http://www.recipezaar.com/member/1010338">Suzanna Marie</a> http://www.recipezaar.com/409989 Mon, 25 Jan 2010 10:43:45 -0500 Recipezaar.com