Herb-Ginger Chutney : Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.

Herb-Ginger Chutney : Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.

Sweet and Sour Indian Lemon Preserve | K.O Rasoi ~ uses tiny, very sour lemons. Limes, key limes, calamondin or kumquats ok too. To eat: dip or drizzle, mash or chop fruit, and make sure to sop up the juices

Sweet and Sour Indian Lemon Preserve | K.O Rasoi ~ uses tiny, very sour lemons. Limes, key limes, calamondin or kumquats ok too. To eat: dip or drizzle, mash or chop fruit, and make sure to sop up the juices

Baked Brie with Fig Spread & how to put together a cheese plate for a party from thelittlekitchen.net

Baked Brie with Fig Spread & how to put together a cheese plate for a party from thelittlekitchen.net

A bright fresh take on everybody's favorite appetizer!

A bright fresh take on everybody's favorite appetizer!

Peach-Thyme Mustard

Peach-Thyme Mustard

Hoisin BBQ Sauce : Cook 2 minced garlic cloves in a saucepan with olive oil, 1 minute. Stir in 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and dry sherry, 1 tablespoon each soy sauce and ketchup and 1/3 cup water. Simmer until thick, stirring, 20 minutes. Let cool, then add 1/2 teaspoon sesame oil and 1 chopped scallion.

Hoisin BBQ Sauce : Cook 2 minced garlic cloves in a saucepan with olive oil, 1 minute. Stir in 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and dry sherry, 1 tablespoon each soy sauce and ketchup and 1/3 cup water. Simmer until thick, stirring, 20 minutes. Let cool, then add 1/2 teaspoon sesame oil and 1 chopped scallion.

Peppercorn-Shallot Mayo : Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon, and salt to taste.

Peppercorn-Shallot Mayo : Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon, and salt to taste.

How to Make Basil Salt...I gave this for gifts last year...now they want more!  It's Fabulous!!  Thanks Food Network!

How to Make Basil Salt...I gave this for gifts last year...now they want more! It's Fabulous!! Thanks Food Network!

Green Pea Hummus - a burst of spring in each dip with lemon garlic and a hint of cumin #sensationalsides www.virtuallyhomemade.com

Green Pea Hummus - a burst of spring in each dip with lemon garlic and a hint of cumin #sensationalsides www.virtuallyhomemade.com

Avocado-Chile Spread : Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

Avocado-Chile Spread : Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

Pinterest • 世界中のおしゃれアイデアまとめ
検索