condiments, etc. and savory

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Recipes

Fish With Lemon, Butter, Caper Sauce

Posted by JustJanS  

I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too. MORE»

Recipe #338477

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David Chang's Panko-Breaded Pork Chops With Masa Cakes and Redey

Posted by Miss Paige  

From Mark Bittman's PBS show, "The Best Recipes In The World". Fusion food YUM! Anyway, this is a fancy, fun, very man-friendly dish. It's a little different but hey, for the adventurous it's awesome. Here's what Bittman had to say:... MORE»

Recipe #336968

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Easy Horseradish Sauce With Mixed Vegetables

Posted by KateL  

Entered for safe-keeping. From Carol Wenger Gibbons, Philadelphia, Pennsylvania, as submitted to BH&G. This goes well on cooked vegetables such as broccoli, cabbage, brussels sprouts, and potatoes. It also suites beef sandwiches, grilled... MORE»

Recipe #335895

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Vegetable Fritto Misto With Lemon Mayonnaise

Posted by Jess4Freedom  

Recipe is by Giada De Laurentiis. I haven't seen the show it was on since we don't have cable tv anymore. Food TV is about the only thing I really miss. I did alter her recipe a bit to add an egg wash. I tried it without it and the flour just fell... MORE»

Recipe #335453

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Gorgonzola Butter

Posted by twissis  

Flavored butters are a much-favored condiment for me & this one from The Carnival Experience by Peter Leypold (Exec Chef of Carnival Cruise Lines) can be used often w/filet mignon, tenderloin, grilled gourmet burgers or on baguette bread to... MORE»

Recipe #335170

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Mango Salsa

Posted by senseicheryl  

This recipe was featured in an email from the www.sparkrecipes.com website. Submitted by PFROTH - "Snack or condiment." This is great as a snack with baked tortilla chips, or as a condiment on fish, pork and chicken. MORE»

Recipe #334264

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Meg's Red Sauce (Loaded With Tomatoes and Mushrooms)

Posted by Chef #1006007  

I created this recipe in my kitchen one day. It is now my (Italian) boyfriend's favorite pasta sauce! It is very easy to make and has the best flavor — much better than using canned sauce and about the same price. For the red pasta sauce and... MORE»

Recipe #334215

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Preserved Lemons

Posted by Chef floWer  

Preserved lemons are a popular ingredient for Middle Eastern recipes. I seen this recipe on SBS's Food Safari's, it appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season, try... MORE»

Recipe #333862

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Triple Sec Salmon

(1 reviews) Posted by Maestro Cocinero  

This is an original recipe by yours truely. The trple sec mixture can also be used as a marinade and then the fish can be grilled or fryed. MORE»

Recipe #331852

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Very Lite Garlic Ranch Salad Dressing

Posted by Chef #429816  

Only three ingredients, super low fat/calorie, RICH flavor! MORE»

Recipe #331804

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Copycat Swiss Chalet BBQ Sauce

Posted by KP in Canada  

This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of... MORE»

Recipe #331682

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Mustard Aspic

Posted by Molly53  

Serve this glistening gem as an accompaniment to cold poached salmon, shrimp, crab, ham or chicken. Posted in response to a recipe request. MORE»

Recipe #331014

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Ragu Raving over Penne

(8 reviews) Posted by ~Rita~  

This thick and hearty Bolognese will have your family and guests raving how great a cook you are. Comfort food that will warm your bones. Good to make for Halloween. take the children trick or treating check in, empty the candy bags, give a stir... MORE»

Recipe #330888

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Cebollas En Escabeche

Posted by Celticevergreen  

This white onion relish is from the Yucatan region of Mexico and is often served with poultry or fish dishes. MORE»

Recipe #330165

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Acar Campur (Pickled Vegetables)

Posted by Celticevergreen  

Acar Campur is a very simple Indonesian salad. Best if made at least 3 days before use. MORE»

Recipe #330113

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Lemon and Roasted Garlic Mayo

(1 reviews) Posted by JustJanS  

I wanted something tart and tasty to go with a seafood platter. I came up with this. I cut a little off across the top, sprinkle over a little olive oil, then roast the garlic bulb at 160c for 45 minutes wrapped in foil. I then squeeze out the... MORE»

Recipe #330045

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Zip Sauce

Posted by Elizabeth #5  

This is the real deal. I don't know where the other people get their recipes from but the REAL Zip Sauce doesn't have all those herbs. My father-in-law used to play poker with the owner of one of the famous steakhouses in Detroit that served... MORE»

Recipe #329429

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Crazy Tweaked Guacamole

Posted by spiritussancto  

a little different from most guac, rich and creamy complex flavor, prep time includes time to chop veggies and refridgerate MORE»

Recipe #329376

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Warm Beet Juice Vinaigrette

Posted by blucoat  

From the cookbook, "A New Way to Cook by Sally Schneider". This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat... MORE»

Recipe #328680

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Chermoula (Moroccan Marinade)

Posted by English_Rose  

Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying... MORE»

Recipe #328368

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