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Pico de Gallo : Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.

Pico de Gallo : Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.

Pineapple Salsa : Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 4 tablespoons chopped cilantro, add 1 cup diced pineapple, 1/4 teaspoon ground allspice and a pinch of sugar, 1/4 teaspoon ground cumin, and salt to taste.

All-Purpose Condiments : Food Network

Pineapple Salsa : Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 4 tablespoons chopped cilantro, add 1 cup diced pineapple, 1/4 teaspoon ground allspice and a pinch of sugar, 1/4 teaspoon ground cumin, and salt to taste.

Scallion-Bacon Ketchup : Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.

All-Purpose Condiments : Food Network

Scallion-Bacon Ketchup : Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.

Olive-Anchovy Mayo : Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.

All-Purpose Condiments : Food Network

Olive-Anchovy Mayo : Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.

Peppercorn-Shallot Mayo : Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon, and salt to taste.

All-Purpose Condiments : Food Network

Peppercorn-Shallot Mayo : Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon, and salt to taste.

Cucumber Salsa : Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, add 1 cup diced seeded cucumber, the juice of 1 lime, 2 tablespoons chopped mint and salt to taste.

All-Purpose Condiments : Food Network

Cucumber Salsa : Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, add 1 cup diced seeded cucumber, the juice of 1 lime, 2 tablespoons chopped mint and salt to taste.

Muffuletta Relish    Pulse 1/2 cup each pimiento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera), 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.

Muffuletta Relish Pulse 1/2 cup each pimiento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera), 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.

Avocado-Chile Spread : Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

All-Purpose Condiments : Food Network

Avocado-Chile Spread : Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

Get Chile-Cheese Mayo Recipe from Food Network

Get Chile-Cheese Mayo Recipe from Food Network

Get Ancho Mayo Recipe from Food Network

Get Ancho Mayo Recipe from Food Network

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