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Sweet-and-sour onion marinade and relish In a large skillet, combine onions, garlic, butter, vinegar, salt and
pepper with 1 3/4 cups water; bring to a boil over high heat. Reduce heat
to medium-low; simmer until most liquid has evaporated, about 45 minutes.
continue to cook, stirring
Hot three pepper relish 3 x green peppers,
5 x Jalapeno peppers
3/4 c Pure Apple Cider Vinegar
1 x Box Light Fruit Pectin
3 1/4 c Sugar, divided
In a large saucepan, combine chopped peppers and vinegar. In a small
bowl, mix pectin crystals with 1/4
Hot pepper relish (cl) In a heavy saucepan combine the pepper, onion, cider vinegar, sugar, mustard seed, salt and red pepper flakes. Bring mixture to a simmer and cook, stirring occasionally, for about 1 hour, or until reduced to about 3 cups. Relish will keep covered in refri
Fresh cranberry relish PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop
the oranges. Place everything in the bowl of a food processor fitted
with a steel blade. Process until the oranges are in small pieces.
Taste and adjust the flavoring if need
Elizabeth terry's barbecue quail w/ black eyed pea relish 1. Prepare te Relish: Pour the black eyed peas into a bowl, cover
with warm water and let soak for 1 hr. Drain peas in a sieve,
rinsing carefully to remove any remaining dirt. Pour the drained
peas into a saucepan, cover them with water and ad
India relish Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes.
Seed and chop the peppers, peel and finely chop the onions. Mix the
vegetables with the salt and let stand overnight. Drain the vegetables,
add 2 cups of the vinegar and the water
Easy apple relish Finely chop (or grind) cranberries, apples and orange.
Mix with sugar and refrigerate for a day or two before serving.
Great with chicken or turkey.
Chow-chow relish #2 Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a
cool place. Drain well.
Prepare home canning jars and lids according to manufacturer's
instructions.
Combine vinegar, sugar, and spices; simmer 10 minutes. Add vege
Pomegranate jeweled spinach salad To prepare dressing, whisk together lemon zest, lemon juice, shallot, cumin, and salt; whisk in oil. Reserve. Starting in a cold fry pan, cook bacon over medium heat, stirring occasionally, until almost crisp, about 5 minutes. Drain on paper towels; cool.
Black bean relish * Black beans should be canned and they should be rinsed and
drained. ** Serrano chile should be seeded and finely chopped.
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~-- Mix all ingredients. Cover and refriger
Doris's cranberry relish Position knife blade in food processor bowl; add orange and lemon, and
process until finely chopped. Remove fruit. Reposition knife blade in
processor bowl; add remaining ingredients. Pocess until apple and
cranberries are coarsely chopped. Combine
White bean and corn relish In a small sauce pan cook the beans until tender, drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with salt and pepper. Set aside to cool.
Zucchini relish Mix all ingredients in glass or plastic bowl. Cover and refrigerate
at least 1 hour.
Makes about 1 1/4 cups relish.
Hummus with tomato relish Drain the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from the lemon. Mince the garlic, puree the chickpeas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until very smooth. Chop the onion and tomato and toss
Granma mac's famous cranberry relish Mix these ingredients together. Cover dish and chill thoroughly in
refrigerator. Sprinkle with nuts before serving.
Southwest relish NOTE: Tomato and Pepper measures are approximate. You should use one
medium tomato and the peppers should be small ones.
Mix all ingredients. Cover and refrigerate at least 1 hour.
Makes 4 cups of relish.
Gurkensalat (cucumber relish salad) Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.
Creole relish tray Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool. Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil.
Refrig
Cooked cranberry-orange relish 1 lb Whole cranberries
1 Whole orange
1/2 c Water
1 c Granulated sugar
PICK OVER THE CRANBERRIES and wash the orange. Zest the orange, making
certain not to take in any of the bitter white pith. Juice the orange
Papaya relish * Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
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~-- Cook onion, bell pepper and chile in oil over medium hea
Pineapple-onion relish Halve pineapple lengthwise and reserve 1/2 for another use. Cut the remaining 1/2 pineapple lengthwise into 6 wedges. Heat grill. Brush pineapple wedges with 2 teaspoons oil. In a medium bowl combine all the r
emaining salsa ingredients. Place pineap
Cranberry relish Segment and seed oranges, removing all membranes. Grind cranberries and
oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
May be served immediately, but taste is improved if allowed to blend one
day. Will keep approximately 2 weeks
Chow chow relish #2 Chop tomatoes, onions, peppers together and cover with the salt; let stand
overnight. Drain, add the hot peppers (chopped) and the vinegar and spices
(tied in a cheesecloth bag); allow to boil slowly (about 15 minutes). Pack
tightly into sterilized
Lemon pickle relish Salt the lemon wedges on all sides and pack into a quart jar.
Cover the jar and let stand for 4 to 5 days at room temperature.
Add the garlic and pepper, mixing them through the lemons.
Heat the oil in a saucepan until very hot and pour it over lemons.
Le
Hot pepper relish Combine peppers and salt; let stand 3 to 4 hours. Add sugar and
vinegar; cook, stirring frequently, about 45 minutes. Pour into hot
jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in
boiling water bath.
Note: If you don'
Chow chow relish Squeeze juice from vegetables. Add remaining ingredients & cover with
vinegar. Cook slowly for 1 hour. Pour into sterilized jars & seal. Makes 14
pints.
Green tomato relish 2 * Fresh red sweet pepper should be finely chopped.
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Wash and core the tomatoes; peel the onions. Slice the tomatoes and
onions thinly, mix with the salt and let stand overnight.
Apple and green tomato relish MEASURE prepared fruit, vegetables, vinegar and spices into a large saucepan.
MEASURE sugar and set aside. COMBINE fruit pectin crystals with 1/4 cup of measured sugar. STIR pectin mixture into fruit and vegetable mixture.
PLACE saucepan over high heat a
Warm duck breast salad with green olive relish Lay the duck breast skin side down on a cutting board. Pull off the
tenderloins and save for another purpose. With a sharp knife divide each
heart-shaped breast into 2 pieces along the natural division in the center.
Trim any extra skin protruding from
Radish and cilantro relish Mix all ingredients in glass or plastic bowl. Cover and refrigerate
at least 1 hour.
Makes 3 cups of relish.
Molded cranberry relish MAKE DRESSING: The night before serving the relish, place the cream cheese
and marshmallow creme in a small bowl. Mash lightly with a fork to barely
break up cream cheese. Add whipping cream and cover tightly. Refrigerate
overnight.
15 mi
Bruschetta with tomato, basil, and mozzarella relish Enjoy serving this rustic Italian appetizer while the rest of your dinner
is cooking on the grill. Prepare the relish a few hours ahead and when the
coals are at their hottest, put the bread on the grill. Assemble just
before serving. This is one
Tapas baked polenta with spicy relish 1 Bring the milk to a boil in a saucepan. Reduce the heat and whisk in the cornmeal in a stream until it thickens, then stir constantly with a wooden spoon for 20 minutes until it leaves the side of the pan.
2 Remove from the heat and stir in the butter
Seared scallops with parsley-thyme relish To prepare relish, combine first 8 ingredients in a bowl; toss well.
To prepare scallops, heat 1 1/2 tsp oi in a large nonstick skillet over
medium high heat. Sprinkle scallops with salt and pepper. Add half the
scallops to pan, cook 2 minutes on each s
Seared sirloin steak with olive relish Whisk together honey and vinegar in a medium bowl; season with salt and
pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk
until emulsified. Stir in onion, garlic, olives, orange, and parsley; set
aside.
Season steak all over with
Jeweled congealed fresh fruit Arrange strawberry halves, cut side up in the bottom of
a lightly greased 12-cup Bundt pan. Set aside.
Sprinkle gelatin over 1/2 cup pineapple juice in a
small saucepan; stir and let stand 1 minute. Cook over
low heat, stirring until gelatin disso
Caramelized cranberry relish 1 ts vanilla extract
1 lb Cranberries; picked over
1/2 c Raisins
Chop orange, with skin, into 1/4-in. pieces. Set aside.
Combine sugar and 2 tbsp. of the water in a large, heavy saucepan. Cook
over medium heat, stirring. until the mixt
Turkey breast- orange blackberry relish With Knife Blade in Processor, Add Chopped Orange. Process 1 1/2 Min. OR
Unti Finely Chopped. Place Chopped Orange in A Medium Non- Aluminum
Saucepan. Add 2 T. Orange Juice Concentrate, Brown Sugar, Cornstarch
&
Thawed Blackberries; Stirring Gently
Cranberry raspberry relish Mix all ingredients in a bowl and refrigerate.
Contributor: Rose Roven's recipe
Jeweled asparagus Melt butter in a large skillet; add green pepper, celery and lemon juice.
Sautee until vegetables are tender. Stir in pimineto and water chestnuts;
remove from heat. Serve over hot asparagus.
Chow-chow relish Combine cabbage, cauliflower, onions, green tomatoes and bell peppers.
Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain
well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and
mustard seeds in large saucepan.
Green tomato relish ii Fresh red sweet pepper should be finely chopped.
Wash and core the tomatoes; peel the onions. Slice the tomatoes
and onions thinly, mix with the salt and let stand overnight. In the
morning drain thoroughly. Put the tomatoes and onions in a larg
Beet horseradish relish Cook beets, should still be a little firm. Drain, place in cold water and peel. Grind horseradish finely, grind beets corsely.
Place lids in boiling water and boil 5 minutes, keep simmering until used. Set jars on cookie sheet into 210* oven to heat.
Br
Eggplant relish Bake eggplant until soft. Grind together the baked eggplant, egg, green
pepper and onion. Add oil, vinegar and seasonings to taste. Chill. Serve
cold.
NOTES:
* This is my mother's recipe -- It can serve as either an appetizer or a
Cranberry apple relish
Cranberry-orange relish Sweeten to taste with sugar.
NOTES:
A fruit relish for holiday dinners -- In Chicago, where I did much of my growing up, there was a company called Indian Trails that made a frozen cranberry relish, and their relish was traditional at my family's T
Green tomato relish * All vegetables are to be coarsely ground.
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Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain
vegetables and rinse. Mix vegetables and remaining ingredients.
Tomato relish Peel tomatoes, then chop into small pieces. Chop celery, onions, and
peppers into fine pieces. Mix together the vegetables and salt. Place in
refrigerator overnight. Drain thoroughly in the morning. Combine sugar,
spices and vinegar, making sure the
Sweet pepper relish * Peppers should be seeded.
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Cut peppers into strip and quarter the onions. Put vegetables through the
coarse blade of a food grinder or chop in a food processor. Put
vegetables
Hot onion relish Put the onions, bell peppers, and jalape#o into a pot of boiling
water and boil for 20 minutes. Meanwhile, in a kettle bring
additional water to the boil. Pour off the water in which the onions
and pepper have been cooked. Then pour over enough
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