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Specialty ingredients recipe guide

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Specialty ingredients recipe guide
Continued…

By Denise Foote
First published in Chatelaine.com’s January 2003 issue.
© Rogers Publishing Ltd.



  
•
Chicken Puttanesca
•
Creamy cheese tortellini Caesar salad
•
Dilled shrimp and pasta salad
•
Glorious Greek salad
• Tuna Nicoise steaks

  




  
•
Apricot honey cake
•
Apricot snowballs
•
Rugelach pinwheels

  




  
•
Artichoke frittata squares
•
Artichoke green goddess dressing
•
Fast-fix Greek pizza
•
Provencale chicken, artichoke and olive pasta
• Summer vegetable party salad

  




  
•
Acton’s Shanghai noodles
•
Calypso Cornish hens
•
Fast Thai-style fish soup
•
Glazed tender ribs and chips
• Hot coconut-ginger shrimp

  




  
•
Easy curried shrimp
•
Classy curried potato salad with avocado
•
Thai green curry chicken
•
Curried cauliflower bisque
• Curried mussels

  

 

 

 

 



  • Intro
  Anchovy paste
  Apricot jam
  Artichoke hearts
  Chili-garlic sauce
  Curry paste
  • Hoisin sauce
  • Horseradish
  • Hot sauce
  • Oyster sauce
  • Pesto

  • Know your best-before dates
  • Ingredient substitution guide

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  • Swap ideas in our Food + recipes forum