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    You are in: Home / Cookbooks / Condiments, Sauces, Seasonings
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    37 recipes in

    Condiments, Sauces, Seasonings

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    Displaying up to 20 pages of results. To see all results, or register.

    Great for parties or small gatherings. I serve this with warm pita and crackers.

    Recipe #290358

    This is so easy to make and it's 'delicioso'! And no un-pronouncable ingredients...so you know it's gotta be healthier than the dressing you buy at the supermarket. I use whatever kind of vinegar I happen to have on hand - each different kind lends a slightly different character to the dressing. The half hour "cooking time" is actually time spent in the refrigerator before use, although I have used this dressing right after mixing it up.

    Recipe #438256

    This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

    Recipe #8650

    92 Reviews |  By Rita~

    Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy. Check out the video at this link http://www.recipezaar.com/sitenews/post.php?pid=963&pageref=Photo_Video-938497&vw_arrange_order=ASC&vw_sort_order=MOST_RECENT

    Recipe #49909

    Flavored sea salt is all the rage these days, but you can take advantage of your fall herb harvest, rosemary, mint, thyme, oregano and sage are ideal, and save yourself a bundle by making your own herbal salts according to the Fairmont Royal York's method.

    Recipe #323151

    Wonderful to use as a rub or to sprinkle over fish or chicken as it comes off the grill (or to sprinkle on most anything). It will keep up to 3 months if stored in an airtight container.

    Recipe #316744

    Cooking time is infusion time.

    Recipe #246348

    11 Reviews |  By PaulaG

    This is truly a no nonsense way to serve fresh seafood. It is packed with the flavors of the Mediterranean. Excellent drizzled over grilled salmon, halibut or swordfish.

    Recipe #426699

    Add to anything you like to give it a Mediteranean aroma and taste..

    Recipe #59207

    This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.

    Recipe #114392

    1 Reviews |  By Satyne

    Recipe for my Black Cherry toms. Adapted from here http://thefoodaddicts.com/pasta-with-black-cherry-tomato-sauce/ Gorgeous step by step photos to be seen at the main page. Times & Qty are currently estimates until I make this.

    Recipe #500636

    Made with almost everything taken from my garden. Turned out to be so delicious that the boys went back for seconds. I hope you will enjoy it too.

    Recipe #498006

    I am growing heirloom tomatos called Lemon Drop (http://www.diggers.com.au/shop/product/S231/TOMATO%20LEMON%20DROP.aspx) if you're interested. I want to make an interesting meal out of them and use them as a base for the sauce. Should make approx 1.2kg sauce. This recipe is still in development but sending live for further ideas. I think it might be nice to serve with prawns or chicken on pasta shells

    Recipe #500392

    I found this while looking for ways to store my tomatos. Looks like it's worth a look into. Found here in case anyone is interested. http://forums.gardenweb.com/forums/load/harvest/msg0718144124785.html From the author "So easy and unbelievably good. It's actually so decadent that sometimes I halve the butter and use oil instead, but it's not nearly as good. It freezes really well and I use it for everything--pasta sauce, pizza sauce, dip for veggies, etc. Sometimes, we even eat it as a "cream" soup."

    Recipe #500635

    I love gnocchi, and found this on another website. Chef's Tip: Add Cream to sauce to add richness and/or add vegetables of choice to sauce and/or add sautéed chicken strips to sauce.

    Recipe #264811

    A "must" for nearly all Tagines, Couscous & North African recipes; I can always obtain it here in France but, as I list this in so many of my recipes I thought I would devise a "copycat" or cheat's spice mix which you can make up & have handy! It will be almost impossible to replicate this spice exactly as the orginal can contain up to 50 spices & very exotic ones such as rose petals, lavender, nigella & grains of paradise, but I have tried to incorporoate all the Traditional elements of this exotic mix, with spices that will be easily & readily available in most countries! Store it in an airtight & preferably dark tin/container, and in a cool & dry place; depending on the freshness of the spices you have used & your storage conditions, this should last for up to 6 months. You can buy this as Yellow or Red Ras-el-Hanout, I have made up the yellow version - it's the one I mainly use in my cooking! Please note - this is NOT a hot spice mix - but an aromatic & very fragrant one! If you want to "perk" it up a bit, add more cayenne pepper. I have added optional ingredients - spices which may be difficult to obtain, but if you have them, add them!! Would make a great gift too! Recipes that use Ras-el-Hanout are: Recipe #137530 Recipe #191946 and Recipe #176181

    Recipe #205185

    5 Reviews |  By Sue Lau

    I use this on salad and I will add things like feta cheese, kalamata olives, pepperoncini, etc. It even tastes great on ordinary tossed salad or over grilled halloumi cheese.

    Recipe #274968

    13 Reviews |  By Dib's

    Simple, good and hot. Serve with Moroccan Cigars.

    Recipe #10251

    5 Reviews |  By Sue Lau

    Excellent on bruschetta. Is also great on pasta.

    Recipe #34052

    3 Reviews |  By Redsie

    From Cooking Light.

    Recipe #242576

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