Recipe Search Results
Search results in category Condiments
Anthony's Restaurant Colorful Cranberry Coleslaw
Published: 02/10/2010 in Condiments, NW Chefs, Side Dishes
Recipes for the home
Pacific Grill’s Winter Pasta Sauce
Published: 12/21/2009 by Tacoma's Pacific Grill in Holiday Treats, Entrees, Condiments, NW Chefs
While we won't be dishing all the dish, we will be occasionally publishing recipes from our kitchens. If you've dined at Pacific Grill and absolutely, positively, totally must have one of our recipes, drop us a line and we'll see what we can do.
Fall Pumpkin Dip
Published: 10/21/2009 by She Wears Many Hats in Appetizers and Hors d'oeuvres, Condiments, Side Dishes
It’s fall and that means it’s pumpkin time. Recipes featuring pumpkin are around every corner. Here’s just another to add to the mix, a popular pumpkin dip that beckons for gingersnaps, apples or pears.
Butternut Squash Dip
Published: 10/14/2009 by Healthy. Happy. Life in Appetizers and Hors d'oeuvres, Condiments, Vegan
My recipe for Perfect Butternut Squash Dip is just about....perfect. Creamy butternut squash is accented by savory-sweet fall flavors like: garlic, sage, maple and orange peel. Plus it takes only minutes to make this party approved dip.
Raspberry Salsa
Published: 09/09/2009 by Washington State Red Raspberry Commission in Condiments, NW Chefs, Desserts
A little sweet, a little sour, a little spicy and a little crunchy – this salsa is a perfect accompaniment to pork, chicken, fish or beef. It’s also great over sliced fresh fruit or as accompaniment to a cheese tray.
Garlic Dressing
Published: 08/13/2009 by Marlene's Market & Deli - Helen Taylor Smith in Condiments, Vegan
When first prepared, this dressing tastes quite strong. But when tossed with the salad ingredients, it tastes just right. Make it early in the day or even the day before to allow all the ingredients to blend and mellow.
Watercress Pesto
Published: 08/07/2009 by Susanne Rankin, Palace Kitchen in Condiments, NW Chefs
I sometimes share my watercress pesto. But, the truth is that I don’t want to share my watercress pesto. I want it all for myself. One bunch of watercress yields enough pesto for me to feed on it multiple times a day for half a week or more. To share
How to Make Infused Oils
Published: 08/05/2009 by Once Upon A Plate in Condiments
Infused olive oil can can add an interesting dimension to many dishes; it can be drizzled over roasted vegetables, grilled or seared meat, fish, poultry or included in vinaigrettes, dressings and sauces.