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    You are in: Home / Cookbooks / D's Seasoning
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    15 recipes in

    D's Seasoning

    Condiments, seasonings, sauces and butters.

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

    This is no ordinary shrimp dip. the sauce is a zesty blend of diced tomatoes, worcestershire sauce, paprika and garlic, spiked with a touch of vodka. This recipe was created with the popular Bloody Mary drink in mind. Taking the ingredients I like in the drink, adding some consistency to the blend with the canned diced tomatoes and bottled chili sauce. Although the seasoning and tapatio lend a bit of heat, it doesn't overpower the other flavors. Serve in mini martini shot glasses gives your guests a personal and unique appetizer. Great for entertaining Shrimp and sauce can be made 1 day ahead. Cook time does not include chill time.

    Recipe #403986

    Went to an alphabet pot luck tonight where everyone signed up to bring a dish that started with a particular letter of the alphabet. Of all the dishes (and there were lots of yummy ones), this was my favorite. I decided to name it after my friend's sweet daughter that made it.

    Recipe #178348

    My kids love to have their friends over and make this great holiday snack. We even doubled it and sold it at school for the Science Camp fund raiser bake sale. Needless to say, sold out! COOKS NOTE: Great to package and give out as Christmas gifts. NOTE: this is an adopted recipe and I give full credit to the previous Zaar owner for it's success, I hope it is a recipe that will raise lots of cash for good causes on bake sale tables, everywhere it is made :) Thanks for a keeper!

    Recipe #148085

    My idea for this dish was to prepare a chutney that didn’t take hours. This one is quick, easy, and the flavor adds to the coconut chicken with a tangy sweetness. You will end up with approx 1 cup of chutney. The batter was adapted from one I use for coconut shrimp. I prefer using a wet batter method for coconut breaded items. This recipe was created for RSC #8.

    Recipe #161356

    I eat a fair amount of fish so I keep this handy in my kitchen. I find it flavorful enough that I don't miss salt. Good on fish or seafood, even in tuna sandwiches. Also good in salad dressing. If you don't think you'll use it very often, you can halve the recipe. All amounts listed are for dried ingredients (except lemon peel may be dried or fresh).

    Recipe #99882

    1 Reviews |  By Manami

    From Barefoot Contessa Parties, 2001.

    Recipe #164007

    "Sofrito in Italian typically means a sautéed combination of vegetables with garlic and olive oil. Made with ingredients picked from the garden." This sofrito is very similar to what we use for the Cuban or Puerto Rican sofritos but we don't use eggplant or potatoes, as does this recipe. I have tweaked this recipe to adjust to our personal preferences and to make it more diabetic friendly.

    Recipe #194955

    Spread on your favorite baked goods for a breakfast treat or as a matter of fact, good as an anytime snack, or/& for all meals.

    Recipe #189139

    Top ice cream and fresh fruit with a versatile sweet dessert sauce but also use it as a topping for pancakes or waffles in the morning. This sauce is very rich but is so delicious.

    Recipe #145329

    This spread lends holiday flair to breads, scones and muffins. Don't worry when you fold the cream and butter together, if there are little bits of butter - when the spread is slathered on the yummy brown bread with raisins or other breads, it all combines beautifully. Cooling time is passive work time.

    Recipe #149297

    Why not have a chocolate butter? Can you imagine how wonderful it will taste on a slice of egg bread toast? I tasted it as I made it but from then on I resisted.

    Recipe #157501

    Courtesy of Cocina Cubana Club/Sonia Martinez. Found this on Taste of Cuba and it sounded so good that I had to post. Use as marinade for fish, chicken or pork.

    Recipe #179308

    6 Reviews |  By Manami

    There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)

    Recipe #148976

    2 Reviews |  By Manami

    Vinaigre Piquant or Pikliz (Picklese) or Spicy Vinegar of Haiti from Caribseek.com & "A Taste of Haiti" by Mirta Yurnet-Thomas and this way I could give you accurate amounts and correct "cooking" times. This is EXTREMELY HOT that is the least I can say! "Pikliz" or pickled Scotch Bonnet peppers is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. In many dishes only the pickled vinegar of the "pikliz" is used, whereas in other dishes the carrots, cabbage and onions are used. Haitians only use fresh Scotch Bonnet peppers - they don't use the peppers from the "pikliz." I did not add the marinating time that is 24 to 48 hours. Used with Soupe Joumou(Haitian Pumpkin Soup) as a seasoning and/or a condiment.UPDATE: 08/11/2010 I just posted a (recipe #) in which the Haitians use his seasoning quite a bit.:)

    Recipe #148276

    Sauce(Soos)Ti(Tee)Malice(Malees)in Haiti, is a hot sauce which is used to accompany meats, a little malice is the actual translation. I found this on caribseek.com. so that I could give you the correct amounts & quantities of the ingredients. The meat has to marinate at least four hours at room temperature. This meat dish is usually served with "Diri ak Pois Cole" or "Riz avec Pois" - rice and beans, usually kidney beans, and fried ripe plantains. Delish!

    Recipe #148282


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