Recipes

Specialty ingredients recipe guide

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Specialty ingredients recipe guide
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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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