8192 last minute relish Recipes

cider vinegar, sugar, cornstarch, yellow mustard, seasoned salt, frozen corn, thawed and drained, chopped celery, chopped red bell pepper, chopped red onion, sweet pickle relish

flour, sugar, eggs, melted butter, juice and zest of about 1/3 to 1/2 lemon, leftover cranberry relish

thick bacon slice, fresh corn kernels (about 1 ear ), garlic clove, pressed, green tomato relish, hot sauce, salt

flank steak, dry red wine, chopped vidalia or other sweet onion, low-sodium soy sauce, garlic cloves, minced, salt, black pepper, italian bread, garlic cloves, halved, corn-tomato relish, basil sprigs (optional)

zest and juice of 1 large or 2 small oranges, achiote paste, chopped fresh oregano leaves, kosher salt, pepper, whole short ribs (4 3/4 lbs. total), each cut in half *, or 2 racks (2 1/2 lbs. each) pork spareribs trimmed st. louis-style, membrane removed, cut into 8- to 9-in. portions, sauce, achiote paste, brown sugar, dried ancho chile, stemmed , torn into pieces, ground hot new mexico chile or 1/2 tsp. cayenne, garlic cloves, cinnamon stick (about 2 1/2 in . long), dried oregano, dry madeira wine, lime juice, kosher salt, reduced-sodium chicken broth, liquid smoke, relish, firm-ripe avocados, coarsely chopped, seeded anaheim chiles, cut into small dice, coarsely chopped cilantro, zest and juice of 2 limes, extra-virgin olive oil, kosher salt

fresh lime juice, canola oil, garlic cloves, minced, chili powder, ground cumin, salt, freshly ground black pepper, ground cayenne pepper, firm white fish fillets, fat-free whole-wheat tortillas, tomato-green onion relish, lime wedges

red potatoes (about 3/4 lb.), olive oil, garlic cloves, pressed, salt, freshly ground pepper, flank steak, red onion relish

yukon gold potatoes, halved but not peeled, salt, mayonnaise, sweet pickle relish, white vinegar, dry mustard powder, sweet smoked paprika, freshly ground black pepper, cayenne pepper, red radishes, 1/3-inch dice, celery ribs, cut into 1/3-inch dice, red onion, cut into 1/3-inch dice

winter squash , 1 or 2 lbs., tblsp. butter or margarine, honey, water, salt and pepper

prep time : 30 minutes, cook time : 1 hour, total time : 1 hour, 30 minutes, carrots, peeled and cut into 1/2-inch dice, eggs, firmly-packed brown sugar, butter, softened to room temperature, all-purpose flour, milk, orange juice, baking powder, cinnamon, ground nutmeg, chopped pecans, firmly-packed light brown sugar, all-purpose flour, butter, softened to room temperature, preparation, preheat oven to 350 degrees f. grease or spray a 9 x 13 casserole dish with cooking spray., place carrots in a large saucepan and cover with water by 1 inch. bring to a boil. cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. drain., place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). puree until smooth., spread into prepared casserole dish ., combine topping ingredients. sprinkle over carrot mixture ., bake 50-60 minutes ., my picture here does not have the nut topping

kidney beans rinsed and drained, tomato finely chopped, white onion finely chopped, green bell pepper seeded and finely chopped, garlic finely chopped, cornmeal, dried oregano, dried marjoram, dried thyme, salt, freshly ground black pepper, tomato relish, tomatoes chopped, chopped celery leaves, chopped fresh basil, extra virgin olive oil, balsamic vinegar, granulated sugar, salt, freshly ground black pepper

olive oil, red chili powder, ground cumin, fresh garlic minced, fresh oregano, boneless skinless chicken breasts, olive oil, leek white part only chopped, garlic minced, fresh spinach, relish, mango diced, red onion diced, cilantro chopped, avocado diced, red bell pepper seeded and diced, juice of 1 lime, salt

roasted cacao nibs, rib-eye steaks, kosher salt, freshly ground white pepper, bearnaise butter, softened, onion relish

boned center-cut loin pork chop (about 3/4 inch thick ), coarsely ground black pepper, salt, apple juice, cider vinegar, bottled sweet onion relish, corn fritters

thick) salmon fillets (1 1/2 lb), salt, freshly ground pepper, nectarine and red onion relish, garnish: fresh jalapeno peppers , cut in half lengthwise

egg, lightly beaten, worcestershire sauce, mayonnaise, dijon mustard, fresh lemon juice, chopped fresh parsley, italian-seasoned breadcrumbs, seafood seasoning, lump crabmeat , picked, butter, divided, olive oil, divided, cucumber relish

chopped fresh oregano, ground cumin, crushed red pepper, salt, freshly ground pepper, garlic cloves, minced, tuna steaks (about 1 inch thick ), cut into 1-inch pieces, red onions, each cut into 8 (1-inch) pieces, lemons, each cut into 8 wedges, tomato-black olive relish

thaw time : 40 minutes bake time: 25 minutes, prep time : 45 minutes chill time: 60 minutes, beef tenderloin (2 to 2 1/2 lb), ground black pepper (optional), a 17.3-oz package pepperidge farm puff pastry sheets (1 sheet), thawed, egg, water, butter, chopped mushrooms, onion, finely chopped (about 1/2 cup), heat the oven to 425of. place the beef into a lightly greased roasting pan. season with the black pepper, if desired. roast for 30 minutes or until a meat thermometer reads 130of. cover the pan and refrigerate for 1 hour., reheat the oven to 425of. beat the egg and water in a small bowl with a fork or whisk., heat the butter in a 10-inch skillet over medium-high heat. add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often., unfold the pastry sheet on a lightly floured surface. roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. brush the pastry sheet with the egg mixture. spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. place the beef in the center of the mushroom mixture. fold the pastry over the beef and press to seal. place seam-side down onto a baking sheet. tuck the ends under to seal. brush the pastry with the egg mixture., bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140of., tip serving suggestion: serve with green beans amandine. for dessert serve with cheesecake topped with sliced strawberries., cauliflower cream sauce, head of cauliflower, washed and chopped, heavy cream, butter, garlic clove, minced, olive oil, parmesan cheese, hot pepper flakes, water, salt and pepper to taste