Hot Food & Recipes

Servings: 1 Servings
Category: Condiment
Ingredients

• 1/4 c White Or Brown Mustard Seeds
• 1/4 c Red Wine Vinegar
• 1/4 c Dry Red Wine
• 1/2 c Dry Mustard
• 2 ts Salt
• 1/4 ts Ground Allspice
• 2 tb Cold Water

Directions
Place mustard seeds, wine vinegar, & wine in a small bowl & let stand for 3 hours. Pour both the seeds & liquid into the container of a blender or food processor fitter with steel blade. Process with several on-off motions until the seeds are bruised & broken. Add the dry mustard, salt, allspice, & water & process for 30 seconds. Scrape down the sides of the container with rubber spatula & process for 30 seconds longer. Keep in a well-sealed container & allow to stand overnight before using. Makes 1 cup. Serving Ideas : meats, pates, sausages, sandwich spread Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried Date: Sat, 11 Jan 1997 00:46:26 -0500

Servings: 4 Servings
Category: Condiments | Pickles
Ingredients

• 1 lb Fresh medium mushrooms,
• -stems removed
• 1 c Olive oil
• Grated zest of 1 medium
• -orange
• Grated zest of 1 medium
• -lemon
• 1/2 c Fresh orange juice
• 1/2 c Fresh lemon juice
• 2 lg Garlic cloves, very finely
• -chopped
• 2 ts Salt
• 2 ts Mustard seed
• 2 ts Finely chopped cilantro
• -leaves
• 1/2 ts Cayenne
• 1/2 ts Freshly ground black pepper

Directions
Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover and refrigerate, stirring occasionally, for at least 24 hours before serving. Drain mushrooms and serve. Serves 4. Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Condiments | Jams
Ingredients

• 1/2 c Raisins
• 1/2 Lemon, sliced
• 2 c Sugar
• 1 ts Whole cloves
• 1 Stick cinnamon
• 1 c Hot water

Directions
Simmer slowly, stirring frequently, until thick. Georgiana Cappers, Windsorville, ME. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Condiments | Mexican | Sauces
Ingredients

• 8 oz Liquid Butter Buds
• 1 ts Chipotle Puree; or more to
• -taste
• 1/4 ts Ground cinnamon; pref.
• -freshly ground
• 1/4 ts Salt
• Fresh lime juice; to taste

Directions
Whisk the Chipotle Puree, cinnamon, and salt into the liquid butter substitute. Add lime juice, starting with 1/2 teaspoon, then adding more to taste. For a spicier butter, add more Chipotle Puree. The vegetables will really soak up the heat of the butter, so it should be fairly hot but not overpowering. MAKES 1/2 CUP Serving Ideas : Brush over grilled potatoes, summer squash, red onions. NOTES : (adapted from the original recipe by Curtis Jackson) The smoky heat of the chipotle peppers is just right with the sweet flavor of freshly ground cinnamon, brightened with the sharp taste of lime. Recipe by: Annie Somerville in “Fields of Greens” Posted to recipelu-digest by “Christopher E. Eaves” on Mar 03, 1998

Servings: 4 Servings
Category: Condiment | Bbq
Ingredients

• 1/4 c Softened butter
• 1 Chopped garlic clove
• 1 tb Chopped cilantro
• 1 tb Lime juice
• Salt & Pepper

Directions
Mix ingredients together, chill until firm. Great served on light grilled meats. Source: Bon Appetit BARBECUE! Special Edition, 7/93. MM: Lyn. Posted to MC-Recipe Digest V1 #718 by “hurlbert@concentric.net” on Aug 3, 1997

Servings: 1 Servings
Category: Condiment-s | Sauce-sc
Ingredients

• 4 c Packed cilantro leaves;
• -about a pound coriander
• -weighed w/ stems
• 2 Cloves peeled garlic
• 1/2 c Unsweetened coconut milk
• 1/2 c Roasted peanuts
• 1/4 c Fresh lime or lemon juice
• Salt

Directions
Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice. Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze. Yield: About 1 cup USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997

Servings: 1 Servings
Category: Condiments
Ingredients

• 2 Avocados, peeled; seeded
• -and chopped
• Juice of one lime
• 1/2 c Onion; finely chopped
• 1/2 Yellow pepper, seeded; and
• -finely chopped
• 3 Plum tomatoes; chopped
• 1 Jalapeno, seeded; and
• -finely chopped
• Salt and pepper

Directions
Combine all ingredients in a bowl and gently toss to together with a fork. Variation: Mash the avocados and stir in remaining ingredients. Recipe By : TVFN How to Boil Water Posted to MC-Recipe Digest V1 #224 Date: Wed, 25 Sep 1996 22:46:27 -0500 From: “Jon and Angele Freeman” NOTES : Show #BW8310

Servings: 8 Servings
Category: Condiments | Lowfat | Vegetarian | Heaven
Ingredients

• 1 c Nonfat sour cream; (*)
• 1/2 ts Canned chipotle chiles;
• -finely minced (or more to
• -taste)

Directions
(*) or yogurt, or a combination Chipotle chiles are smoked dried jalapenos. They most commonly come in cans, packed in a tomoato-vinegar preparation called adobo sauce. A little bit of canned chipotles-in-adobo goes a very long way, both in terms of heat and powerful smoky essence. In this sauce, sour cream and/or yogurt create a soothing, luxurious vehicle for the wild chipotle flavor. After you open the can of chilies, and take out what you need, transfer the remainder to a glass jar and store in tightly covered in the refrigerator. MIX: Place the sour cream and or yogurt in a small bowl and whisk until smooth. Whisk in 1/2 teaspoon minced chipotle chiles and let it sit for about 10 minutes, so the flavor can develop. Taste to see if it needs more chipotles and adjust. Store in a tightly covered container in the refrigerator. Bring to room temperature before serving. Yield 1 cup; about 2 tablespoons per serving. Prep 5 mins. (with regular sour cream: about 6 g of fat; 62 cals) PER SERVING as listed: 30 cals. Serve whenever it seems apprpriate – eggs, beans, rice ,cornmeal. Drizzle onto soups. Expecially good on Chili Stews, friend green tomaoteos and on corn griddle cakes. Recipe by: Mollie Katzen’s Vegetable Heaven

Servings: 1 Servings
Category: Condiment
Ingredients

• 4 Chipotle chiles; soaked in
• -hot water for 20 minutes
• 6 Cloves garlic; peeled
• 16 oz (fl) extra-virgin olive oil
• 2 Sprigs fresh rosemary
• 16 oz (fl) white wine vinegar
• 2 Sprigs fresh thyme

Directions
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Wed, 4 Sep 1996 14:03:30 +0200 Place 2 chiles and 3 cloves of garlic in the bottle of olive oil. Add the rosemary and cap/cork tightly. Place 2 chiles and 3 cloves of garlic in the bottle of vinegar. Allow oil and vinegar to steep in a cool, dark place (not the refrigerator), for at least 2 days, longer if possible. Both will keep several months. Use for salads, marinating meats and vegetables, sauteing or in any recipe that calls for flavourful oil or vinegar. CHILE-HEADS DIGEST V3 #094 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 10 Servings
Category: Condiments: | Foreign: ar | Method: noc
Ingredients

• 1/2 c Olive oil
• 1/4 c Red wine vinegar
• 1/2 c Finely chopped onion
• 1 tb Garlic; finely chopped
• 1/4 c Fresh parsley; finely
• -chopped
• 1 ts Dried oregano
• 1/4 ts Cayenne pepper; or to taste
• 1 1/2 ts Salt
• 1 ts Freshly ground black pepper

Directions
Whisk together the oil and vinegar in a bowl, and then stir in the remaining ingredients. Let stand at room temperature for 2 to 3 hours before serving. Makes about 1 1/2 cups. NOTES : This traditional Argentine accompaniment to grilled and roasted meats adds a pleasing spiciness to steaks and chops which comes as much from the garlic as the cayenne. Try it next time you grill a steak for dinner. Recipe by: World Wide Recipes: TheChef@wwrecipes.com Posted to recipelu-digest by Valerie Whittle on Mar 13, 1998