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Almond Honey Butter Recipe

Ingredients:

4 ounces almond paste
4 tablespoons butter -- softened
1/2 cup honey

Directions:

In a small bowl, beat honey and almond paste with an electric mixer. Beat in butter until creamy. Spread on bread, pancakes
 
Fresh Herb Shallot and Lemon Butter Recipe

Ingredients:

1 1/2 cup finely chopped shallots or green onions
1 pound sweet, unsalted butter
3/4 cup dry white wine
3/4 cup chopped mixed fresh leafy herbs such as chives, tarragon, dill, parsley, basil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Directions:

Saute shallots in 3 tablespoons butter until soft but not brown. Add wine and continue to cook until liquid has evaporated. Cool. Soften remaining butter with a mixer or by hand and stir in shallot mixture, herbs, lemon zest and juice. Season to taste with salt and pepper
 
Garlic Lemon Butter Recipe

Ingredients:

1/2 cup butter or margarine, softened
1 clove garlic, minced
2 teaspoons grated lemon rind
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:

Combine all ingredients in a saucepan over low heat, stirring until butter melts and mixture is thoroughly heated. Serve with cooked vegetables or seafood (great with grilled shrimp or scallops!)

This recipe for Garlic Lemon Butter serves/makes .5 cup
 
Zippy Lemon Butter Recipe

Ingredients:

1/2 cup butter
1 tablespoon lemon juice
1 dash Tabasco Sauce

Directions:

Combine all ingredients and cook over low heat until butter melts. Use on seafood, fish, corn on the cob, etc.

This recipe for Zippy Lemon Butter serves/makes .5 cup

Great on grilled steaks!
 
Parsley-Lemon Butter Recipe

Ingredients:

1/2 cup unsalted butter at room temperature
2 tablespoons finely grated lemon zest
3 tablespoons finely chopped parsley

Directions:

Using your fingers or a small fork, evenly blend the zest and parsley into the butter.

If you are going to use the butter in a few days, pack it into a ramekin, cover the top with plastic wrap and then cover it again with foil. Refrigerate until ready to use.

If you are going to freeze the butter for future use, roll it into a small log, snuggly wrap it with plastic wrap and then wrap it again with foil. Place the log in a freezer storage bag before placing it in the freezer. Thaw in the refrigerator prior to using.
 
Tomato & Basil Butter Recipe

Ingredients:

8 tablespoons unsalted butter -- softened
3 tablespoons sun-dried tomatoes -- finely chopped
1 teaspoon finely chopped garlic
1 1/2 tablespoon chopped fresh basil
1/4 teaspoon salt

Directions:

Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.

This recipe for Tomato & Basil Butter serves/makes .5 cup
 
Tomato Butter Recipe

Ingredients:

1/2 cup butter -- softened
1/4 cup oil-pack sun-dried tomatoes -- drained and chopped
1/2 teaspoon black pepper

Directions:

Stir sun-dried tomatoes into softened butter. Stir in pepper. Combine ingredients well.
 
Tip for those unripe avocados.. put them in a brown paper bag with a banana to ripen.
 
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Avocado Butter Recipe


Ingredients:
2 tablespoons minced chives
2 tablespoons minced capers
2 tablespoons fresh lemon juice
1 tablespoon finely chopped tarragon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large Hass avocado -- coarsely chopped

Directions:

In a mini-processor, combine the chives, capers, lemon juice, tarragon, salt and pepper and pulse until finely chopped. Add the avocado and process until smooth.

Transfer to a bowl, press a piece of plastic directly on the butter and refrigerate for up to 2 days before using.
 
Apple Avocado Salsa Recipe


Ingredients:
1 cup diced Granny Smith apple
1/2 cup diced peeled ripe avocado
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon chopped fresh cilantro
1 1/2 teaspoon minced jalapeño
1/2 teaspoon grated lime rind
1/8 teaspoon salt
1 1/2 tablespoon fresh lime juice
1 dash pepper
1 clove garlic -- minced

Directions:

Combine all ingredients in a bowl, and toss well.

This recipe for Apple Avocado Salsa serves/makes 8
 
Avocado And Kiwi Salsa Recipe

Ingredients:
1 1/2 cup finely diced kiwi
1/3 cup chopped fresh cilantro
2 scallions or green onions; green part included, thinly sliced
1 or more chopped fresh Serrano chilies, according to taste
1 tablespoon lime juice
2 medium-sized firm-ripe (not soft) avocados, diced
salt to taste

Directions:

Mix the kiwi, cilantro, green onion, chiles, and lime juice in a bowl.

If making a day ahead: Do not add the avocado until as soon as possible before serving,as it will turn brown if cut for more than a few hours ahead.

The avocado should be tossed in gently, so that the cubes retain th
 
Avocado-Cranberry Chipotle Salsa Recipe

Ingredients:
2 ripe avocados, peeled and pitted, diced
1 cup dried cranberries
1 red onion, finely diced
6 plum tomatoes, seeded and finely diced
2 cups tomato juice
chipotle puree (see below)
1/2 cup white balsamic vinegar
1/2 lime, juiced
Kosher salt and pepper, to taste
1 cup chopped fresh cilantro

Directions:

In a large bowl, combine the avocados, cranberries, red onion, tomatoes and the tomato juice. Gently stir, with a wooden spoon or your hand, just until blended. Gently stir in the chipotle puree and lime juice. Add salt and pepper to taste. Let sit for about 20 minutes, then stir in the cilantro and serve. Or cover and refrigerate for up to 1 day. Return to room temperature and stir in the cilantro just before serving.

To make the Chipotle Puree: Empty a can of chipotles en adobo into a blender or food processor and blend until smooth. Cover and store in the refrigerator for up to six months.
 
Avocado-Tequila Salsa Recipe

Ingredients:
2 fully ripened avocados
1 cup diced plum tomatoes
2 tablespoons chopped cilantr.
2 tablespoons lime juice
1 tablespoon tequila
1/2 teaspoon salt

Directions:

Cut avocados lengthwise around middle; remove pits with a knife blade. Twist avocados to separate halves, scoop out pulp with a spoon and dice.

In a medium bowl, combine avocados, tomatoes, cilantro, lime juice, tequila and salt; toss gently.

Serve with chips, jicama slices or sweet red bell pepper slices.

This recipe for Avocado-Tequila Salsa serves/makes 3 cups
 
Cucumber And Mint Salsa Recipe

Ingredients:
1 medium cucumber
1 tablespoon salt
2 tablespoons dark walnut oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh mint

Directions:

This goes well with grilled fish.

PEEL THE CUCUMBER and cut in half lengthwise. Scoop out and discard the seeds. Finely chop the flesh and place in a colander. Sprinkle with salt and place the colander over a plate to catch the water for 30 minutes. Rinse the cucumber and squeeze out any excess water.

Place in a mixing bowl and add the oil, lemon juice and mint leaves. Mix well and pour into a small serving bowl.

This recipe for Cucumber And Mint Salsa serves/makes 1.5 cups
 
Cucumber Salsa Recipe

Ingredients:
1 cup sour cream
1 cup plain yogurt
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 teaspoon cumin
salt to taste
2 cucumbers, peeled & shredded

Directions:

Combine all the ingredients, cover, and refrigerate 1-2 hours.

This recipe for Cucumber Salsa serves/makes 3 cups
 
Papaya Cucumber Salsa Recipe

Ingredients:
2 cups Finely diced English cucumber, unpeeled
2 cups Diced peeled papaya or mango
2 tablespoons Chopped fresh dill
2 tablespoons White wine vinegar or lime juice
pepper

Directions:

In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to taste. Salsa can be prepared up to one day in advance; drain liquid off before serving.

This recipe for Papaya Cucumber Salsa serves/makes 6
 
Apple Pear Salsa

Ingredients:
2 tablespoons Fresh lime juice
1/4 cup Pineapple juice
3 Anjou pears, unpeeled, diced
3 Red Delicious apples, unpeeled and diced
2 tablespoons Fresh mint, diced
3 Serrano chilies, seeded, minced

Directions:

Mix the pineapple juice and lime juice in a large nonreactive bowl. Add the diced pears and apple, toss to combine juices with fruit and to prevent the fruit from turning brown. Add the chilies.

This recipe for Apple Pear Salsa serves/makes 5
 
Apple Salsa

Ingredients:
2 medium red Michigan apples (or your choice)
2 tablespoons lime juice
1/2 cup chopped orange segments
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
1 finely chopped jalapeno pepper
1 clove garlic,minced
2 tablespoons chopped fresh cilantro
1 tablespoon cider vinegar
1/2 teaspoon ground cumin
1 teaspoon vegetable oil

Directions:

Core and dice Apples into 1/4 inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving overfish, chicken or turkey.
 
Cantaloupe Salsa

Ingredients:
2 pounds ripe cantaloupe
1/2 sweet red bell pepper, seeded
2 serrano chiles, finely minced
2 tablespoons finely-chopped cilantro
1 tablespoon unseasoned rice vinegar
1 Mexican lime, juiced
Sugar, to taste

Directions:

Cut cantaloupe and red pepper into 1/4-inch cubes. Combine with chiles, cilantro, vinegar, and lime juice. Add sugar, if necessary. Let sit for 30 minutes in the refrigerator before serving. Use it the same day it is made.

This recipe for Cantaloupe Salsa serves/makes 8
 
Berry Mango Salsa Recipe

Ingredients:
1 cup pineapple, finely diced
1/2 cup mango, finely diced
1 cup strawberries, hulled and finely diced
1 tablespoon crystallized ginger, minced
2 tablespoons lemon juice
2 teaspoons brown sugar

Directions:

Combine all of the ingredients in a bowl and mix well. Store in the refrigerator up to two days.

This is a nice accompaniment to grilled meat.

This recipe for Berry Mango Salsa serves/makes 2 cups
 
Red Onion Salsa

Ingredients:
1 1/2 cup red onion [chopped]
3/4 cup tomatoes [chopped]
1/4 cup green onions [chopped]
1/4 cup lemon juice
2 tablespoons Cilantro
2 tablespoons Balsamic vinegar
1 tablespoon Oil
1 teaspoon Soy sauce
4 cloves garlic [minced]

Directions:

Mix all ingredients in a bowl. Cover and refrigerate overnight. Serve with nacho chips.

This recipe for Red Onion Salsa serves/makes 4
 
Sweet-and-Hot Onion Salsa

Ingredients:
1 cup chopped Vidalia or other sweet onion
1/4 cup orange juice
2 tablespoons water
1 teaspoon sugar
1 1/4 cup diced red plum
1 cup diced Granny Smith apple
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon white wine vinegar
2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced

Directions:

Combine first 4 ingredients in small saucepan. Bring to boil; cover, reduce heat and simmer for 10 minutes. Uncover and cook for 3 minutes or until liquid almost evaporates, stirring frequently. Place onion mixture in bowl and cool to room temperature. Stir in plum and remaining ingredients. Cover and chill.
 
These recipes sound so good, only thing that would be better would be someone to cook them and do the dishes after.. you busy bear? ;)
 
Black Olive Salsa

Ingredients:
4 medium Tomatoes
Scallions, Chopped -- To Taste
1/4 medium Red Onion -- Chopped
10 Black Olives -- Chopped
1 tablespoon Olive oil
2 teaspoons Red wine vinegar
Red Pepper -- Chopped
Green Pepper -- Chopped
1 teaspoon Salt
1 tablespoon Ground cumin
1 teaspoon Garlic
1 teaspoon Oregano
Ground red peppers to taste
Cayenne pepper to taste

Directions:

Remove skin and seeds from tomatoes, chop the tomatoes coarse and place in a large saucepan.

Add remaining ingredients, mix thoroughly, refrigerate and serve.

This recipe for Black Olive Salsa serves/makes 6
 
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