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Tag Search Results For 'condiments' (112)
Gas Grill Condiment Set: Be Prepared For National BBQ Month
Nerd Approved - News and Reviews | 23 hours ago
For those of you who don’t already know, May is national BBQ month. And that can mean only one thing—beef and beer every day of the week. Be prepared with this Gas-Grill shaped BBQ condiment set. It holds your ketchup, mustard, salt and peppe read more
Julie’s Spicy Pickled Asparagus
How To Eat Cheap | May 15th 2008 by Wordpress Modder
We like pickled asparagus in our Bloody Mary drinks and on a relish tray. This is a recipe we have used for years. -- posted by Chef #782749 Photogardener read more
Bread and Butter Pickles
Peanut Butter and Julie | May 14th 2008 by Julie Hession
Several years ago, I developed a really good recipe for a chunky spiced applesauce. It has just the right blend of sweet and tart apples, spices, and a touch of fresh lemon juice. Because it is not too sweet, it... read more
Table of Condiments That Periodically Go Bad
Chew on That | May 13th 2008 by Caley Walsh
Sometimes I just don’t know when my mustard is going to expire. Or what if I make a hollandaise sauce from scratch - how long can I keep it around? Well, have no fear, the “Table of Condiments that Periodically Go Bad” is here to h read more
Don’t Be Jealous
Confessions of a Craft Addict | May 9th 2008 by Mary
The inside of my fridge is so shiny and clean. Empty, too. Nope, not a fit of spring cleaning. More like a victim of major appliance failure. Yeah, my refrigerator died. We’ve had it less than five years, so I’m a little less than thrille read more
Lower Fat Bearnaise Sauce
How To Eat Cheap | May 9th 2008 by Wordpress Modder
Love bearnaise sauce but are watching the calories? Even if you aren't a health nut, cutting back on saturated fats and extra calories is a good idea for most. This recipe takes the classic taste of bearnaise and makes it lower in fat and calories. T read more
Ramps, glorious ramps!
Miss Ginsu | May 8th 2008 by L Matz
'Round these parts, you've got to get up pretty early to get your hands on ramps. Even then, you'll be going elbow-to-elbow with the chefs, sous-chefs and epicureans who understand just how short is the season, how tasty is the plant and how brief... read more
Guess the Connection
Last Crumb | May 8th 2008 by Rose
Here, dear reader, a little game while the next post brews — can you guess what all of these dishes have in common? crab apple blossom drops with meyer’s lemon sour mix warmed olives with fava beans and rosemary nasturtium pesto watercre read more
Homemade Flavored Butter
Fun, Crafts and Recipes | May 7th 2008 by Valerie
To make your own homemade flavored butter, beat ¼ cup unsalted butter until creamy. Now decide what flavor you want. Three good ones are bacon butter, herb butter and sun dried tomato butter. To make Bacon Butter, take the beaten butter and mix in m read more
Condiment Clash
Dirty Little Secret | May 3rd 2008 by jen zimmerman
I know that my children don’t have the healthiest diets. Unless a vegetable is so finely chopped that it (and its nutritional value) disappears into the sauce, my children won’t eat it. And while they do eat fruit everyday, Ironflower onl read more
Asian Butter
How To Eat Cheap | May 2nd 2008 by Wordpress Modder
From Safeway Fresh magazine, an Asian style butter to serve on corn steaks, mushrooms etc. -- posted by Mandy from Oz read more
Prawn Heads Spice Up My Life
Crazy for Condiments | April 26th 2008
So, in Singapore my quest for the extraordinary has been offically satisfied. Now, I’m all about fresh seafood, but when it seems to smile back at me I’m not quite sure how to handle myself. Prawn heads are not my thing, though their vari read more
Honey Soy Dipping Sauce
Helen's Tropical-Exotics Recipes | April 25th 2008 by Helen's Tropical-Exotics
Ingredients3 tbsp soy sauce3 tbsp honey2 tbsp red wine vinegar1 tsp Helen’s Tropical-Exotics Dry Jerk Seasoning1 ½ tsp cornstarch¼ cup waterPreparationMix the soy sauce, honey, vinegar and Helen’s Tropical-Exotics Dry Jerk Seasoning in a saucep read more
Durkee’s Famous Sauce Clone
How To Eat Cheap | April 22nd 2008 by Wordpress Modder
Eugene R. Durkee created the first prepared and packaged salad dressing called Durkee Famous Sauce in 1857. To appreciate his endeavor, it is important to remember this was created prior to refrigeration. His creation was carried west by the pioneers read more
Mandarin Orange Salad Dressing
What's In My Kitchen? | April 21st 2008 by Deborah
In case you've missed the updates: As a rule, I do NOT eat salad dressing. For the vast majority of my 30 years, I've eaten salads with lots of vegetables and some pepper to to keep it seasoned. One of the benefits to this aversion is that, as a gene read more
Dole in the Bowl
Boston Dreams and Michelin Stars | April 19th 2008
Colors, colors.Did I mention that we passed the Dole Plantation four times when we were in Hawaii? You can't avoid it if you're traveling to or from the North Shore. Despite my pleas to pull over and squeeze our rental between the Honolulu tour bus read more
Shish Kabob Marinade (Steak or Lamb)
How To Eat Cheap | April 15th 2008 by Wordpress Modder
From Favorite Recipes of our First Ladies, 1971. This one was submitted by Mrs. Stanley Hathaway of Wyoming. I haven't tried it yet. -- posted by Oolala read more
Keylime Butter Sauce
How To Eat Cheap | April 15th 2008 by Wordpress Modder
This is not a beurre blanc as there is no cream in a beurre blanc. It is a delicious butter sauce though! I serve it with seared scallops, spinach, jasmine rice, also a red pepper sauce. -- posted by Lil Leasa read more
Yusheng for Prosperity
SmoothAsia dot Com | April 13th 2008 by MZaidee
According to Wikipedia, yusheng, yuu sahng or yee sang is a Chinese-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments. It is considered a symb read more
Friday Night Steak-Out
Crazy for Condiments | April 11th 2008
Once again, a Friday night party is upon me. All invitees received the (vague) memo stating “bring whatever you want to throw on the grill”. So far, everyone attending is opting for steak - myself included. Now, how to cook it remains to read more
Enemy vegetable
ice cream is not for breakfast | April 8th 2008 by Amy Vernon
It seems a long time ago, but when my oldest son was going through his “I hate vegetables” phase, my husband decided to allow him one enemy vegetable. It’s good to give in once in a while, he said. That is, until Billi decided h read more
So Good Blog/News Round-Up 4/7/08
So Good | April 7th 2008 by Jon Eick
Pizza.com has been sold for $2.6 million. The Wall Street Journal interviews Burger King’s CEO. Kim Kardashian is having trouble giving up junk food. Scheiss Weekly’s ketchup usage is troubling; reminding me of my post, Ketchup Lovers are read more
Sioux City Sarsaparilla Barbecue Sauce
Peanut Butter and Julie | April 7th 2008 by Julie Hession
So I made a little error last night when preparing the recipe for today's post. I forgot to take a picture of the completed product, in all of its glistening, cabernet-colored, caramelized glory, coating a juicy chicken breast. Somewhere between... read more
Periodic Table of Condiments
Reno and Its Discontents | April 7th 2008 by myrnatheminx
Have you seen the Periodic Table of Condiments? I found it here but it looks like it’s been around for a while. I vote for hot fudge sauce and Tabasco. read more
Pizza Sauce
How To Eat Cheap | April 5th 2008 by Wordpress Modder
This is from an Italian lady at church. This is so easy and so tasty! Why use jarred sauce when homemade is so easy. -- posted by children from A to Z read more
Jerk Chicken Stir Fry
Helen's Tropical-Exotics Recipes | April 4th 2008 by Helen's Tropical-Exotics
Ingredients:¼ cup teriyaki sauce2 tbsp water1 tbsp dry sherry or Chinese cooking wine1 tsp cornstarch2 tbsp vegetable oil1 lb sliced, boned chicken breast, cut in 1 ½ inch pieces1 med onion, chopped2 tsp Helen’s Tropical-Exotics Dry Jerk Seasonin read more
How To Make Your Own Mustard
The Chef From Hell Food Blog | April 3rd 2008 by J.P. Gelinas
Everything Old is New Again: My oh my! Mustard has been used as a condiment since the (whew!) 9th Century! How does one go about finding a new perspective on this marvelous edible? Make your own from scrat read more
Chunky Tomato Sauce
How To Eat Cheap | April 2nd 2008 by Wordpress Modder
Keep a batch of this delicious homemade sauce on hand for adding to pasta dishes and ratatouille. This sauce will keep in the fridge for several days. It also freezes very well. -- posted by English_Rose read more
Varying your children’s diets. Or, how I learned to stop worryi…
ice cream is not for breakfast | April 1st 2008 by Amy Vernon
The British government’s Food Standards Agency (I guess the equivalent of the U.S. FDA) had some good tips on its website on how we can get our children to eat a more varied diet. For the first item, I’m not sure that’d work wi read more
Yazoo Pickled Onions
The Chef From Hell Food Blog | April 1st 2008 by J.P. Gelinas
Ah, pickled onions! I served these at Yazoo City -- that was the last restaurant I owned back in 2006. When folks would sit down at the tables we'd bring them a bowl of these sweet onions, some strawberry butter and a basket of Loretta's read more
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