Recipezaar: Vegetarian,Condiments, etc. recipes

Chipotle Tomato Jam With a Hint of Basil

Mon, 17 Aug 2009 02:27:59 -0400

Top your next burger, meatloaf glaze ribs or chicken with this! Depending on how much water your tomatoes have will determine how long to cook.It is more a loose spread then a jam. -- posted by ~Rita~

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Zesty Zucchini Pickles

Thu, 20 Aug 2009 16:06:29 -0400

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats. -- posted by ~Rita~

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

Garlic Tomatoes With Herbs and a Hint of Walnuts.

Mon, 24 Aug 2009 01:51:43 -0400

Every summer I like to dry tomatoes in the oven. Recipe #57884 is a base of this recipes . Oven dried tomatoes with 1 bulb thinly sliced garlic, rosemary and basil is to die for!!!! You'll have garlicky, plump, juicy tomatoes with a hint of walnuts from the oil. -- posted by ~Rita~

Avocados - Stock up on Sale and Freeze-Tips OAMC

Mon, 24 Aug 2009 10:48:07 -0400

Avocados can be expensive, even here in Texas. This is more of a tip than a recipe that I wanted to save for myself and share with y'all. Now I can stock up when they are on sale yet still enjoy them when they are not. Just multiply the recipe for the number of avocados you want to freeze. -- posted by mama's kitchen

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Vegan Walnut Pesto

Thu, 27 Aug 2009 02:44:52 -0400

A modification of a vegan pesto recipe I had been using for a while...I prefer to use walnuts in mine and wanted to adjust for my salt preference, so I decided to post. This makes a LOT of pesto...I like to make extra servings to freeze for later. -- posted by drbecca26

Fantastically Healthy Pesto

Thu, 27 Aug 2009 02:46:53 -0400

This is a blending of two recipes (one from Rachel Ray and one from a Vegan website- Ashley Skabar) that just blew me away. I am not vegan, but like to cook healthfully and I believe this is better than the pestos I have had that do contain cheese. Give it a try! -- posted by newbiefoodieliz

Vegan Arugula (Rocket) Tofu Spread

Fri, 28 Aug 2009 10:17:31 -0400

This can also be made with mixed herbs instead of arugula (rocket). To keep this spread in the fridge for some days, cover with oil in an airtight glass jar. -- posted by Mia in Germany

Best Tasting and Easy Stir Fry Sauce

Fri, 28 Aug 2009 10:20:05 -0400

Very good sauce for your stir fry. What more can I say!!! -- posted by Rev.CCJ

Jalapeno-Lime-Garlic Jelly

Sat, 29 Aug 2009 13:29:41 -0400

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 Trinkets

Cantaloupe Relish

Mon, 31 Aug 2009 02:42:08 -0400

Putting by summer's sun-ripened fruits for special eating during the winter appeals to many these days. The more unusual combinations are fun to do. If you don't wish to process in BWB, freeze. From an old newspaper clipping. -- posted by Molly53

Creamy Avocado Dressing

Mon, 31 Aug 2009 10:31:58 -0400

This dressing is great for both green salads and chopped salads, and I made a combination of both to serve with our salad, using greens from our garden and cubes of cucumber. http://www.elanaspantry.com/creamy-avocado-dressing/ -- posted by Elana's Pantry

Picante Salsa

Tue, 01 Sep 2009 10:53:26 -0400

This recipe uses 4 1/2 pounds tomatoes. I make it each fall and usually triple the recipe when I do. Needless to say I use a LARGE pot. The recipe below is for a SINGLE batch. -- posted by Chef burnt toast

Small Batch Mixed Vegetable Mustard Pickles

Tue, 01 Sep 2009 10:54:36 -0400

This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals. -- posted by Chef burnt toast

Pineapple Green Chile Marmalade

Tue, 01 Sep 2009 13:15:26 -0400

Found this in the New Mexico State University's Cooperative Extension Service Guide E-326 (Home Canned Sweet Spreads Made with Green Chile) http://aces.nmsu.edu/pubs/_e/E-326.pdf Am up to my hips in tomatoes now so the peppers can wait a bit but I did not want to lose this gem. Sounds like it would be marvelous alongside a bit of crispy roast pork belly or high temp roasted duck when the cold rain is pounding down outside. -- posted by Buster's friend

Frozen Garden Tomatoes for Winter Soups and Sauces

Tue, 01 Sep 2009 13:21:14 -0400

This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario used to do this but this method was found in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you're freezing. Preparation time also depends on how many tomatoes you intend on freezing. -- posted by Dreamer in Ontario

Florida Vegetable Salsa

Tue, 01 Sep 2009 14:33:51 -0400

We found this recipe in "Florida Monthly" magazine and it has been almost a weekly staple for us. Very good with chicken taco salads =]. -- posted by Krystal-Belle

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

Cal's Pineapple Cilantro Salsa

Wed, 02 Sep 2009 14:33:40 -0400

This mild, but flavorful salsa was a big hit at a recent catered event in Hooper Bay Alaska where it was served along side pineapple marinated BBQ halibut. The following week I served the same salsa with a grilled teriyaki salmon and had the same rave reviews. -- posted by Chef Michael Callahan

Vegan Cilantro Pesto

Thu, 03 Sep 2009 11:58:46 -0400

Yummy to use in anything you would associate with cilantro...I like to stir it into black bean soup and chili! Make extra to freeze! -- posted by drbecca26

Homemade Fresh Ricotta Cheese

Fri, 04 Sep 2009 11:29:48 -0400

This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine. -- posted by Sharon123

Torgotta Cheese (Or, Torgo's Vegan Tofu Ricotta)

Tue, 08 Sep 2009 12:25:32 -0400

I am Torgo. The Master's unnatural vegan bender has forced me to become more creative. This recipe is great for Torgogna (see my other recipes) but could work wherever ricotta desires abound. -- posted by Torgo, Esq.

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Mint Syrup

Tue, 08 Sep 2009 14:04:11 -0400

This recipe came about after I made and reviewed Wite Shadow's mint and ginger syrup. I had bunches of mint to harvest so I created this very simple way to have it on hand throughout the winter. After the syrup has cooled pour into ice cube trays and freeze, then pop into freezer bags. One mint cube is perfect in tea, or in a salad dressing, a marinade, or in cocktails. -- posted by Trinkets

No-Boil Cucumber Pickles

Wed, 09 Sep 2009 16:44:22 -0400

I got this recipe from my Nana. It's delicious. -- posted by BarefootandpregnantintheKitchen

My Marinara

Mon, 14 Sep 2009 13:36:48 -0400

This marinara is a offshoot from the recipe I found in the most recent issue of the "best of the best from florida" cookbook. I love this recipe because this pasta sauce has sustinence. This recipe yeilds about 5 1/2 mason jars of marinara. Great for gifts or to keep in the freezer. NOTE: when using the canned tomatos opt for whole because the diced tomatos have a weird taste because of what is used to hold them together. Also I dont measure the herbs so use them at your discretion. -- posted by Crazy4Curry

Creamy Tahini Sauce/Salad Dressing

Mon, 14 Sep 2009 14:19:55 -0400

This is a nice and rich tahini-based salad dressing that goes great with romaine and butter lettuces, and also makes a nice garnish for falafels, veggie burgers, chickpea salads, and tons of other great vegetarian and/or Mediterranean and Middle Eastern dishes. Serve with pita breads as a snack or appetizer. I used packaged tahini paste that I bought from a gourmet foods store that happened to be really good, but you can probably make your own too. NOTE: the lemon juice amounts shown are correct! It is 1/4 liquid cup plus an extra tablespoon. Also, you can add 1/4 tsp sugar if you find it too rough. -- posted by the80srule

Sesame-Soy Dressing for One

Mon, 14 Sep 2009 18:11:38 -0400

I had some soy ginger dressing but I had forgotten that I'd used it up and my chicken garden salad really cried out for it. I whipped this up and really like it. No ginger though. Note: I made this low calorie but one may find this dressing does not stick to the salad well. If calories aren't a problem for you, replace the water with a mild oil such as canola and add water if needed after tasting. -- posted by Chef Tweaker

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

Slow Cooker Spiced Applesauce (Crock Pot)

Wed, 16 Sep 2009 16:58:12 -0400

A beautiful fall recipe from Gooseberry Patch's new book, "Autumn with Family & Friends". The house will smell wonderful when you walk in at the end of the day! You can enjoy this on its own with a sprinkle of cinnamon-sugar or serve it with baked pork chops. Enjoy! -- posted by Nif

Sweet Mango Chutney

Thu, 17 Sep 2009 14:18:24 -0400

This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster. -- posted by the80srule

Simple Cashew Cream

Thu, 17 Sep 2009 15:36:14 -0400

Use this wherever half-and-half is called for in a recipe. You can also make the sauce thicker by using another 1/2 cup of cashews, which can be used in place of heavy cream! -- posted by Kozmic Blues

Mushroom Walnut Gravy Copycat from the Spot Natural Food Restaur

Thu, 17 Sep 2009 15:58:00 -0400

This is the recipe that goes with the Mushroom Walnut loaf. However you can also serve this with steamed vegetables or brown rice or whatever you like. -- posted by SoCalCookerGal

Easiest Chip or Veggie Dip

Mon, 21 Sep 2009 00:57:29 -0400

Takes 10 seconds to make and just tastes great. I use low fat sour cream and no one knows the difference. -- posted by Suzy_Q

Low Sodium Guacamole

Mon, 21 Sep 2009 13:31:14 -0400

This recipe is easy to make and a great crowd-pleaser. Most store-bought guacamole has alot of sodium in it. This recipe is low sodium, heart healthy, and coumadin-safe. I haven't met a person yet who didn't love it! Make sure you get fresh and ripe ingredients and it will make a huge difference. The recipe does not call for salt, but if you want to add some, regular salt, lite salt and No Salt all will work for it. I would not reccomend more that a tsp of any of them or it will taste bitter. -- posted by Meagan F.

Lemon Verbena and Calendula Vinegar

Mon, 21 Sep 2009 16:53:40 -0400

When steeping herbs in vinegar in the morning, it can be used that evening since it will begin flavoring the vinegar immediately. The longer it stands the more flavor it will have. The flowers and herbs will deteriorate and the flavor will not be as vibrant. "The annual bed of pot marigolds is filled with plants. These are the true pot marigolds, Shakespeares flowers of Middle Summer, and by midsummer this spot will appear to be covered with a cloth of gold. I expect them to self-sow, returning every year to gladden our eyes. ---Annie Burnham Carter from In An Herb Garden -- posted by ~Rita~

Confetti Ambrosia Jam

Tue, 22 Sep 2009 13:38:15 -0400

Was getting desperate to finish using up the lovely little green pears I was given & made several recipes from Zaar. I loved the color and flavor composition of Recipe#94467 but it is so sweet it made my teeth ache. After making Recipe#137323 I realized I could increase the lemon juice & use no-sugar pectin. Since Amy's recipe reminded me of ambrosia I decided to add the coconut shreds & am very pleased with the results - translucent shavings of pear & orange with bright pink flecks of cherry in a nicely set brilliant coral jam - and not too sweet. I used the slicing blade on my Cuisinart to cut the peeled pears & whole orange & scissor snipped the cherries. -- posted by Buster's friend

Peach and Fig Preserves

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

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

Summer Tomato Sauce

Mon, 28 Sep 2009 14:01:12 -0400

From "Pasta Harvest" cookbook by Janet Fletcher -- posted by Chef Itchy Monkey

Special Stewed Tomatoes

Mon, 28 Sep 2009 14:42:05 -0400

I have a lot of fresh tomatoes from my garden, and since I made sauce last year, I thought I'd do stewed this year. Alas, I didn't find any recipes that really "floated my boat"...so as usual, I combined a few I found and came up with this, and I must say, I'm pretty darn proud of it! For once, I actually wrote down the ingredients! I admit, there's a bit of prep time with the chopping, but if you're like me, you'll enjoy it, and it's worth it. Anyway, I'll be interested to see if others like it as much as I do...let me know! (Notes: you can play around with the amounts of OO & butter, I like a bit of each; also, for sure play with the brown sugar -- that's the key to getting it just how you like it!) -- posted by Boo54

Peach Plum Topping

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

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

Easy Italian Dressing

Mon, 28 Sep 2009 15:28:06 -0400

I L.O.V.E using Italian dressing, but the store bought kind can be a little salty. I found this on another website, and it is so good... you'll want to put it on everything. You can very the dry ingredients, I use whatever I think smells good and whatever I have. Instead of a fancy bottle, I use a left-over dressing bottle to store it... double the "mixing" recipe and it works fine. The dry should last you a long time. -- posted by MamaMount

Sour Cream and Onion Popcorn or Snack Shaker (Copycat)

Mon, 28 Sep 2009 15:53:30 -0400

when i google "how to make powdered sour cream" i get a page to patent my idea. i think that's a bad sign. this is my logic, it may or may not work. if you try it let me know how it went! i would use pre-made powdered sour cream but it's about $35 plus shipping for one tin. i think not. -- posted by spiritussancto

Orange Rosemary Fig Jam

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

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

Fresh Herb and Cheese Sauce

Tue, 29 Sep 2009 11:37:55 -0400

The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon -- posted by Karen Elizabeth

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

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

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

Pickled Chanterelles

Tue, 29 Sep 2009 14:20:22 -0400

Here's an Irish recipe for those of you lucky enough to have chantrelles. I especially love the large white ones we used to harvest in the Cascades... where? Not telling, LOL. Received in email from gourmet_recipes_from_around_the_world. The poster notes this is a popular Irish recipe to make use of the fall Chantrelles that abound there. Thank you Irish Irene78! -- posted by Buster's friend

Steak Mushrooms

Sun, 04 Oct 2009 01:36:08 -0400

These are fantastic on a steak or top a baked potatoes with them. We never have steak without these! You can use fresh or canned! All seasonings are by taste; I think this is the perfect blend but you adjust to your own. -- posted by KGCOOK

Gold Salad Dressing

Mon, 05 Oct 2009 17:21:23 -0400

This is a great salad dressing that I found in a raw cookbook. It's a thin dressing, but I think thin dressings coat the salad better. I use a little more honey than it calls for (about an extra tablespoon or so). I use an electric juicer to squeeze the lemons, which makes the prep time very quick. This recipe makes 4 cups and will last over a week in the refrigerator.. -- posted by Chef Schellies

Cilantro Walnut Pesto

Tue, 06 Oct 2009 11:15:12 -0400

For a light pasta sauce with a pungent herb taste. I made this because cilantro is much cheaper than basil at the grocery store. I served this with a mixture of pasta and cooked spaghetti squash. I didn't measure (I'm bad at that) so keep that in mind and just add amounts that suit your needs. -- posted by Korkin'

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Vegetarian Portobello French Dip Sandwich

Wed, 07 Oct 2009 11:38:15 -0400

This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups... -- posted by blucoat

Sandwich/Burger Dills

Fri, 09 Oct 2009 16:55:47 -0400

This is a delicious semi-spicy sandwich dill that comes from "The Joy of Pickling" by Linda Ziedrich.. If you want to reduce the spice, cut back on the crushed red pepper. Recipes like this are what make it worth all the work to make homemade pickles Prep time does not include overnight brining. -- posted by 2hot2handle

Sugar, Salt & Vinegar Red Tomatoes

Wed, 14 Oct 2009 14:38:01 -0400

I just reviewed a Sugar Glazed Fried Green Tomato recipe on Zaar and it reminded me of a recipe I use constantly during the summer and it is not posted. My mother stated it was Swedish and my father stated it was German or Bavarian. Very simple and the marinating juice can be used in soups, stews or vegetable pies. Note: You can use raw sugar also. These tomatoes can be added to a simple lettuce salad and no dressing is necessary or served separately with juice drained. -- posted by Montana Heart Song

Vegan Worcestershire Sauce

Fri, 16 Oct 2009 10:05:17 -0400

Most store bought Worcestershire sauces have anchovies in them. Here is a recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer that has been veganized! Here's a little history from IndiaCurry.com: History shows that during British Raaj, there was a Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery, Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived, and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was too severe for their liking. However, they let it age for three months to emulate time in the ship. Again the chutney turned into an aromatic vinegar. They made a few modifications. They added soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these modifications, they let it ferment. Further adjustments were made to finally produce the "Worcester sauce" and now marketed as "Worcestershire sauce". Similar formulas are used in United States to create Steak sauces, except there are no Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato purees are also added when making Steak sauces. So, now you have it. If it is raw, its a Chinch-Gur Chutney. If its fermented, its a Worcestershire Sauce. If its cooked, its a Steak Sauce. -- posted by Sharon123

Speedy White Sauce (Bechamel)-A Cheats Version!

Fri, 16 Oct 2009 17:40:47 -0400

You can't beat a well made bechamel sauce-BUT,if time is short,this is a quick,simple and foolproof version. -- posted by Noo

Healthy Caesar Dressing

Mon, 19 Oct 2009 13:28:34 -0400

a great tasting alternative to traditional Caesar dressing. Guilt free and safe for kids too. My own version modified from several recipes that weren't 'quite right'. -- posted by Sugarledge

Low-Fat Vegan Garlic Aioli

Mon, 19 Oct 2009 13:31:54 -0400

I'm not vegan, and don't know any. But this recipe is awsome on a sandwich. I'm sure there are other uses, but I love me some samiches. -- posted by Chef #1346687

Pumpkin Puree in the Crock-Pot

Mon, 19 Oct 2009 13:53:44 -0400

Homemade Pumpkin Puree in the slow cooker! I scoured the internet for a recipe like this and didn't find one, so I decided to just try it and it works just as well as the traditional oven roasting method. In fact I think this was easier, no need to worry about it burning or monitor an oven for hours. -- posted by Kate J

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Creamy Avocado Dressing

Mon, 19 Oct 2009 20:52:52 -0400

Flax Eggs

Tue, 20 Oct 2009 13:12:18 -0400

Flax seeds can be found in some grocery stores and health food stores. They work great in pancakes, breads, and other baked goods. Three tbls. flax eggs equals 1 egg. Adapted from The Garden of Vegan cookbook. -- posted by Sharon123

Quick & Tasty Veggie Stir Fry Sauce (Uses Braggs)

Fri, 23 Oct 2009 10:40:52 -0400

This is just a little recipe off the side of a box of silken tofu (Mori-Nu). I didn't care for the entire recipe, which involved broiling the tofu...far too much effort to put the oven on when you're planning to stir fry. What I did like about the recipe was the sauce - quick and simple for those days when you don't have time to mess around with too many ingredients, but still don't want to open up a packaged sauce. You can thicken up the sauce if you choose, or add some heat if that's what you're going for. As this has honey I can't say it's vegan, however I think you could sub agave or some other sweetener quite nicely (brown rice syrup??). Let me know if you try that. The original recipe said it was enough for 4, but if I was making it for 4 adults I would probably double it which is why I said it serves 3. Enjoy! -- posted by magpie diner

Mexican Red Almond Dipping Sauce (Vegan)

Fri, 23 Oct 2009 16:00:45 -0400

From a Mexican cookbook. A nice sweet and spicy dipping sauce, an interesting alternative to salsa and tomatillo sauce. Perfect for nacho chips and fritters! I liked this sauce with cheese arepas. -- posted by the80srule

Balsamic Dip

Mon, 26 Oct 2009 12:25:45 -0400

Great for strawberries. -- posted by katew

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

My Take on Sneaky Orange Puree

Tue, 27 Oct 2009 17:05:25 -0400

This is from the Sneaky Chef's recipe but I have added a little more to it. It's still orange! and so nutritious you will want to put it in almost everything! Try it in macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, pizza sauce, throw it in with spaghettios! The options are endless. And have fun putting extra nutrition in your kids(and adults) food! :) -- posted by Sharon123

Pickled Grapes (Quick Pickling, Not for Canning)

Wed, 28 Oct 2009 18:01:45 -0400

This Recipe placed here for safe keeping. . .from Sauce Magazine, October 2009. Sounds great! They suggest serving them on a relish tray along side a meat/cheese platter. Cooking time is actually resting time. -- posted by JanuaryBride

Teen Bi Succar - Fig Jam

Thu, 29 Oct 2009 17:10:00 -0400

I'm going to say use a packet of pectin for this jam. The original called for "1/4 t gum arabic." Use this on bread or whatever you like. From http://www.habeeb.com/Lebanese-food/Lebanese-recipes.12.html -- posted by ThatSouthernBelle

Sour Cherry and Almond Spoon Sweet

Thu, 29 Oct 2009 17:10:58 -0400

Another yummy spoon sweet recipe! This particular recipe is from figbaywine.blogspot.com***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether theyve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." * * * ************************************************************************************** Keeps in the fridge for 4 6 months. -- posted by ThatSouthernBelle

Maque Choux

Fri, 30 Oct 2009 12:35:30 -0400

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! -- posted by breezermom

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Florencia's Dulce De Tomate - Argentine Tomato Jam

Fri, 30 Oct 2009 14:30:54 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/dulce-de-tomate.html -- posted by ThatSouthernBelle

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Orange Maple Barbeque Sauce

Sun, 01 Nov 2009 10:08:48 -0500

I have been using this on pizza along with roasted sweet potato and carmelized onion. -- posted by Serah B.

Curried Pineapple and Stone Fruit Chutney

Mon, 02 Nov 2009 14:52:34 -0500

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator. -- posted by breezermom

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Nif's 1 Ww Pt. Spaghetti Sauce

Wed, 04 Nov 2009 12:30:09 -0500

I thought I had spaghetti sauce and had planned to make spaghetti and meatballs for supper. I hope you like this version. You can play around with it and add a bunch of sauteed veggies. I just didn't have time! Enjoy! -- posted by Nif

Mango-Orange Sauce

Wed, 04 Nov 2009 13:03:59 -0500

Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations. -- posted by Jainene

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Chipotle Mexican Grill Guacamole Copycat

Thu, 05 Nov 2009 12:06:03 -0500

Enjoy their guacamole anytime at home. Quick, easy, and fresh! -- posted by DitaVT

Chickpea Patties With Apricot Mayo Recipe

Mon, 09 Nov 2009 10:03:32 -0500

I love chickpeas and apricots. I was looking for meatless recipes on the net and came across this unique recipe. I found this at the Care2 website @ http://www.care2.com/greenliving/chickpea-patties-apricot-mayo.html These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.You can make your meatless meal a stellar taste experience thanks to the Mediterranean way of eating. -- posted by SassiFras

Delicious Tomato Vodka Cream Sauce

Mon, 09 Nov 2009 10:49:49 -0500

The is delicious over a hearty noodle. I have been tinkering with this recipe for years and finally may have gotten it right. -- posted by Court817

Peanut Sauce

Mon, 09 Nov 2009 11:48:02 -0500

After trying all kinds of recipes for a basic sauce, this is my own version. My boys will eat almost any veggie stir-fried or blanched and served with this sauce! I use a coffee grinder set aside especially for nuts. You can use a blender or handheld nut chopper. It has a great texture smooth or chunky. I like to offer chopped cilantro and lime zest or juice when dishing up the veggies, meat or noodles and sauce. -- posted by joycooking

Lemon Cucumber Dip With Fresh Dill

Mon, 09 Nov 2009 14:37:58 -0500

This looks like a refreshing dip to brighten your days! In this recipe were cooking with lemon cucumbers. This dip really highlights how refreshing these cucumbers are on a hot summers day. I found this healthy recipe on the Care2 website @ http://www.care2.com/greenliving/lemon-cucumber-dip-with-fresh-dill-with-video.html -- posted by SassiFras

Fire-Roasted Pepper Salsa

Mon, 09 Nov 2009 14:39:30 -0500

If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate. -- posted by SassiFras

Best Vegan Mayo

Mon, 09 Nov 2009 15:20:10 -0500

Simple, quick and tasty enough to use as a stand alone dip. -- posted by Chef Marsha Jane

Sneaky Chef Green Juice

Wed, 11 Nov 2009 23:48:00 -0500

This can be used to boost nutritional value for lots of recipes! Use in chocolate pudding, milk shakes, green icings, casseroles, etc. Green juice is an extremely nutrient dense food. One tablespoon is equivalent to eating 1/4 cup of spinach leaves. It contains iron, calcium, and enzymes for digestion, as well as chlorophyll and carotens for disease fighting power. And just think, your kids, husband, guests, etc. won't even know! :) This recipe was gleaned from The Sneaky Chef cookbook by Missy Chase Lapine. -- posted by Sharon123

Multi-Vegetable Spread

Thu, 12 Nov 2009 00:08:50 -0500

I'm a huge health nut and wanted a tasty, veggie-loaded, breakfast-appropriate spread I could use on my morning bagel. I usually throw whatever veggies I have on hand into the food processor, so feel free to add in a handful of olives, drained tomato, etc. Can be stored in the fridge in an airtight container for 2-3 days. I haven't tried freezing it yet, but don't see why that can't be done, too. -- posted by Alexander Mar

Classic Thai Peanut Sauce

Thu, 12 Nov 2009 15:05:16 -0500

This came from my 101 Deep Fryer Recipes cookbook, as a dipping sauce for some kind of Thai meat fritter. The fritter didn't look too appetizing but this sauce is really good and quite simple to make. Yields about 1 cup of sauce. And this delightful sauce is vegan! -- posted by the80srule

Rachel's Cucumber Raita

Sun, 15 Nov 2009 13:52:11 -0500

Raita is a nice accompaniment to spicy foods and also makes a great dipping sauce for prantha and naan. Me, I like to use it as a salad dressing! -- posted by the80srule

Peanut Butter Maple Syrup

Sun, 15 Nov 2009 16:29:23 -0500

I got this easy and so tasty recipe from Peanut Lovers.com. -- posted by Sharon123

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Tuscan Onion Confit

Tue, 17 Nov 2009 01:34:30 -0500

A fabulous recipe from Merrill of food52.com; or actually, her mother... I am not a fan of cranberry sauce with turkey for the holidays, and have always just used gravy - this is an inspired alternative. Here is her description of the recipe's background: For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations. The recipe has since become one of my mother's signatures, and Thanksgiving would simply not be Thanksgiving in our house without "Tuscan Onion Goo." It's a great addition -- or alternative -- to cranberry sauce. While the flavors are very different, it serves a similar role: the sweetness provides a counterpoint to other, more savory sides, and the acid in the vinegar cuts through some of the richness that often pervades the meal. The confit couldn't be easier to make, although it does require a bit of a time commitment. You can use frozen pearl onions, but it's worth trying with fresh cippollini. My mother insists that you have to be crazy to make it with anything other than frozen onions after the first time, but I find peeling cippollini somewhat cathartic. Once the peeling (or the opening of the bag) is done, you briefly sauté the onions in a bit of olive oil and deglaze them with sherry (my mother's addition -- the chef at Ristorante del Fagioli used Cognac), then simmer them slowly with some water, sugar, red wine vinegar, raisins and toasted pine nuts, until the onions are limpid and soft and all of the flavors have had a chance to meld. The confit keeps very well in the fridge, and it doesn't have to be limited to turkey; it's great with beef, pork and lamb as well. -- posted by Raquel Grinnell

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123