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Category: Condiments, etc
ALMOND-APRICOT CHICKEN WITH MINT PESTO

ALMOND-APRICOT CHICKEN WITH MINT PESTO

Submitted by: on Nov 11th, 2010
Rating:
0
The addition of goat cheese, apricots, and pesto lends a Mediterranean flavor to chicken. The pesto is made with fresh mint and almonds, rather than the usual basil and pine nuts.
Amma's Sambar

Amma's Sambar

Submitted by: on Jun 13th, 2013
Rating:
0
My take on my mum's sambar recipe.
Artichoke Dip

Artichoke Dip

Submitted by: on Dec 5th, 2013
Rating:
5
Artichoke Dip
ASIAN CILANTRO SAUCE

ASIAN CILANTRO SAUCE

Submitted by: on Nov 18th, 2010
Rating:
0
If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.
BUTTERMILK BAKED CHICKEN

BUTTERMILK BAKED CHICKEN

Submitted by: on Nov 11th, 2010
Rating:
0
Served with Carrot-Cumin Slaw or potato salad, this chicken dinner is perfect picnic fare. Leftover chicken makes a great lunch the next day.
CHILE RUB

CHILE RUB

Submitted by: on Nov 18th, 2010
Rating:
0
Almost any herbs or spices that are frequently combined, such as those in Italian seasonings or curry mixtures, can be macle into a rub. lust aclcl some salt (and sometimes sugar) to heighten the flavor
Chili Sauce

Chili Sauce

Submitted by: on Nov 20th, 2013
Rating:
5
Chili Sauce for Hot Dogs
Classic Pesto

Classic Pesto

Submitted by: on Jan 10th, 2011
Rating:
0
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.
CREAM OF ASPARAGUS SOUP

CREAM OF ASPARAGUS SOUP

Submitted by: on Nov 11th, 2010
Rating:
0
Add a slice of toast topped with melted cheese, and you have a light dinner or lunch. This recipe makes enough soup for eight people, but you can easily freeze the leftovers if serving fewer (directions for freezing are opposite).
CURRY RUB

CURRY RUB

Submitted by: on Nov 18th, 2010
Rating:
0
A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipes if you like. Wet rubs, such as Lemon-Herb Rub, should be refrigerated and will keep up to a week. Make sure to label and date the ..
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