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
Cilantro dipping sauce In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sid
Broiled salmon with lime and cilantro 1. Combine cilantro, garlic, lime juice, oil and salt in bowl. Reserve 2 tablespoons. Pour remainder over fish on plate. Let stand, covered, 10 minutes.
2. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoons mar
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
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.
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 fr
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
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
Black bean relish * Black beans should be canned and they should be rinsed and
drained. ** Serrano chile should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Mix all ingredients. Cover and refriger
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.
Cucumber-mint relish In a small bowl, combine yogurt, cucumber, mint and salt. Mix well.
Pork chops in radish sauce * Pork Chops should be about 1/2-inch thick. Prepare Radish and
Cilantro Relish and set aside. Heat oil in a 10-inch skillet until
hot. Cook pork chops in oil over medium heat until brown; sprinkle
with salt and pepper. Remove pork from the
Sea bass in cilantro * Bass Or Red Snapper fillets should be cut into 8 serving
pieces. ** Green chiles should be canned, drained and finely chopped.
*** You can use up to 1/2 cup of the snipped Cilantro. To Taste.
Place fish fillets in a shallow glass or pla
Papaya relish * Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
~---------------------------------------------------------------------
~-- Cook onion, bell pepper and chile in oil over medium hea
Potato tikki with almond-cilantro chutney Boil potatoes until fork tender. Cool slightly, peel & force through
a coarse sieve to produce smooth mashed potatoes. Add almonds, bell
pepper, jalapeno pepper, lime juice, cilantro & arrowroot. Season
with salt & pepper & mix
Door county cherry relish Combine all ingredients in a saucepan and cook slowly for one hour. Add the nuts and cook 3 minutes longer.
Ladle into hot sterlized jars, leaving 1/4 inch space at top. Adjust the
lids. If you're not going to use it soon, process in a boiling wa
Fish in cilantro sauce * Use large Red Snapper or other fish fillets cut into 6 serving
pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and
chopped. There
should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook
onion and garli
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.
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
Cranberry raspberry relish Mix all ingredients in a bowl and refrigerate.
Contributor: Rose Roven's recipe
Cilantro potato salad (note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply
Eggs" for the whole egg) Place egg and cilantro in food processor or
blender. Start processing and slowly stream in 1/2 cup of the oil. Add the
garlic, 1/2 tesa
Broiled snapper with cilantro sauce 1. In blender, combine all sauce ingredients, blend on high speed until
well mixed. Set aside.
2. In small bowl, combine butter, parsley and lemon juice, mix well. Brush
butter mixture over snapper fillets. If desired, sprinkle fillets with salt
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
Sweet pepper relish 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 into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add t
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
Cilantro dressing Combine all ingredients using a hand blender.
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
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
White radish dip Clean and chop radish, onion, mint and coriander very fine.
Mix all ingredients.
Refrigerate till well chilled.
Serve with chilled cucumber, carrot, boiled potato fingers.
Making time: 10 minutes (excluding chilling time)
Makes: 4 servings
Variations: You
Carrot cilantro salad Whisk together the lemon juice, olive oil, sugar, salt, and pepper in a
large bowl. Add carrot, green onion, cilantro, lemon rind, and cumin seed;
toss to mix. Serve immediately.
Halibut with cilantro pesto * Fish steaks should be cut about 1-inch thick and weigh about 5 oz
each. Prepare Cilantro Pesto and set aside. Heat oven to 450
degrees F. Place the fish steaks in an ungreased rectangular baking
dish 13 X 9 X 2-inches.
Mix margar
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
Cilantro dip Combine all ingredients.
Best if sits for 1 hour for flavors to meld.
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
Garlic and cilantro sauce From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books.
Toss all the ingredients together. Spoon over freshly grilled or
sauteed fish. Makes 1-1/4 cups. Serves 4.
Sauce will keep in refrigerator for up to 4 days.
Nu
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.
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
Bulgur and radish salad In 3-quart saucepan, heat water to boiling over high heat. Remove from
heat; stir in bulgur, oil, lime juice, salt, and pepper. Set aside to
rehydrate bulgur and cool to room temperature, stirring occasionally.
Meanwhile, chop parsley and cut radish
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
Hummus with sun-dried tomatoes and cilantro 1. Chop the garlic in a food processor fitted with the steel blade. Add the
chick-peas. Process for about a minute, until the chick-peas are chopped
and mealy.
2. Add the lemon juice, olive oil, tahini, half of the yogurt and a dash of
cayenne pepper. Pro
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
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
Chinese corn cakes with cilantro and chives Mix together the flour, baking powder, sugar, and salt in a medium bowl.
Place 1/2 cup of the corn in a food processor or blender, add the milk, egg and melted butter, and puree. Add the dry ingredients and pulse just until blended. The batter should be t
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
Feta, cucumber and radish salad Combine cucumber, radishes, mint (if using), and vinegar in a large mixing bowl. Gently toss in feta, season to taste with salt and pepper and serve.
Butter lettuce and radish salad with fresh herbs and mustard Whisk oil, vinegar, shallot and mustard in medium bowl to blend. Season
dressing to taste with salt and pepper.
Cut cores from heads of lettuce, keeping heads intact; rinse and dry.
Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck
Cilantro pesto Place all ingredients in food processor workbowl fitted with steel
blade or in a blender container; cover and process until well blended.
Makes about 1 1/4 cups Pesto
Camarones en crema con cilantro (shrimp in creamy coriander) In a large skillet over low-heat, melt the butter. When it begins to
foam, add the garlic, tomatoes, coriander, sherry, and shrimp, and cook,
stirring, 4 to 5 minutes. 2. To prepare the sauce, in a saucepan over low
heat, melt the butter. When it b
Cilantro pesto with peanuts Place butter and peanuts in a food processor. Process until pureed.
Add cilantro and Jalapeno pepper and process briefly until
incorporated. Drizzle in all of the oil while machine is running.
Add Parmesan and salt. Process briefly. Remove fr
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'
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