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“Everything” Flatbread Crackers from Crackers & Dips

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sauce, savory

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(1) | Rubs(1) | appetizers(1) | cheese(1) | chutney(1) | dip(2) | fruit(1) | hotsauce(1) | marinade(1) | pesto(1) | pestosauce(1) | salsa(5) | try(2)

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Adobo Rub

(EatingWell, May/June, 2010)

Try this spicy Mexican rub on grilled chicken, steak or tofu.
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Arugula Pesto

(EatingWell, March/April, 2010)

This pesto is a great way to use fresh, flavorful spring arugula. Try tossing it with pasta, spread it on pizza instead of tomato sauce or use it as the base for a vegetable dip.
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Asian Mignonette

(EatingWell, June/July, 2006)

Rather than the classic with vinegar and shallot, try an Asian version of this shellfish dipping sauce.
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Basic Basil Pesto

(EatingWell, August/September, 2005)

Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.
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Comments:

On July 15, 2009, 3:04 pm deila1 said:

Notes: - Worked with a blender!! - Add a bit more garlic next time. - Added an additional tbsp of olive oil & water.


On July 2, 2009, 11:09 am spm said:

A traditional basil pesto recipe, but uses healthy walnuts full of Omega-3s in place of pine nuts.


Blueberry Ketchup

(EatingWell, June/July, 2005)

Here’s an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers, it’s terrific as a glaze on grilled salmon or served alongside barbecued chicken.
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Blueberry-Bourbon Barbecue Sauce

(EatingWell, August/September, 2006)

It is not every day that you get a sweet and tangy barbecue sauce that also boasts a healthy dose of antioxidants. Try it with beef, chicken, pork or even some grilled shrimp.
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Cherry Ketchup

(EatingWell, March/April, 2008)

If you think that ketchup is made only from tomatoes, think again! Tart fruit can be simmered into delicious lightly spiced ketchup that makes a fine condiment for just about any poultry or meat.
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Chile Pesto

(EatingWell, August/September, 2005)

A cross between an enchilada sauce and mole, this pesto pairs well with grilled meat or vegetables.
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Chili-Lime Dip

(EatingWell, August/September, 2006)

Temper the tangy limes and spicy Thai chiles by serving it with seafood or fish marinated in Lemongrass-Thai Lime Leaf Marinade.
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Chimichurri

(EatingWell, June/July, 2006)

This garlicky parsley-based sauce is great alongside any grilled meat or poultry.
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Chimichurri Sauce

(EatingWell, June/July, 2006)

Chimichurri sauce is a tangy herbal accompaniment that can liven up any meat or poultry dish.
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Chunky Sun-Dried Tomato Pesto

(EatingWell, September/October, 2010)

Try this quick, full-flavored sun-dried tomato pesto with roasted vegetables or as a sandwich spread.
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Cider Gravy

(EatingWell, November/December, 2007)

Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.
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Cilantro Crema

(EatingWell, March/April, 2008)

Turn an ordinary taco into something special with this creamy, herb-studded sauce in place of plain sour cream. It’s traditionally made with Mexican crema, a tangy-sweet cultured cream; if it’s available in your area, it can be used in place of the sour cream.
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Citrus Gravy

(EatingWell, November/December, 2010)

Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought chicken broth.
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Citrus Salsa

(EatingWell, March/April, 2008)

Try this chunky orange-lime salsa on fish tacos or serve it with tortilla chips.
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Cocktail Sauce

(EatingWell, June/July, 2006)

A touch of leafy dill gives a fresh spin to classic cocktail sauce.
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Cranberry Mole

(EatingWell, October/November, 2005)

Making mole (a traditional Mexican sauce) doesn’t have to be an all-day process - and eating it doesn’t have to be a dietary nightmare, especially if you use sweet cranberries for flavor, cut down on the oil and reduce the huge quantity of nuts and seeds often used. This recipe makes more than you may need for Thanksgiving dinner, but the leftovers are delicious on Southwestern-style turkey sandwiches or quesadillas.
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Creamy Horseradish Sauce

(EatingWell, December, 2006)

The flavor of this pungent sauce combines beautifully with rich beef tenderloin or a forkful of Cheddar mashed potatoes. Or try it on a roast beef sandwich.
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Family Secret Tomato Sauce

(EatingWell, July/August, 2007)

The point of this recipe is to make a large amount at one time, when tomatoes are in season. If you’re canning it, stick closely to the recipe; adding additional fresh vegetable will change the pH so it’s unsafe for water-bath canning. If you’re freezing it, then it’s fine to throw in peppers, mushrooms, fresh garlic, whatever you want. This recipe makes 6-7 quarts—you can use a combination of pint and quart canning jars or freezer boxes.
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Fire-Roasted Salsa

(EatingWell, May/June, 2010)

Charring fresh tomatoes and jalapeños on the grill gives this chunky pureed salsa great fire-roasted flavor. It works just as well under the broiler and even tastes delicious made with canned fire-roasted tomatoes.
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Five-Spice Marinade

(EatingWell, August/September, 2006)

Soy sauce and five-spice powder infuse your favorite cut of meat or chicken with intense flavor. For perfect balance, pair with Scallion Ginger Dipping Sauce.
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Fresh Tomato Salsa

(EatingWell, June/July, 2005)

Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.
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Fresh Tomato Sauce

(EatingWell, August/September, 2006)

A basic tomato sauce can be at the heart of so many great meals: pizza, pasta dishes, sauteed vegetables and soups, just to name a few. Take advantage of the summer harvest to stock your freezer with this sauce and you’ll be one step closer to a garden-fresh meal.
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Garden Tomato Sauce

(EatingWell, May/June, 2010)

This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this sauce later on in the winter. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into a garden-fresh sauce any time of the year. For pizza sauce: In Step 2, cook until thickened to about the consistency of pizza sauce, 1 1/2 to 2 hours. Remove from the heat, transfer to a blender, add 2 tablespoons tomato paste and blend until smooth.
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