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DESSERTSAUCE(1) | Ketchup(1) | Vegetables(1) | appetizers(1) | dessert(1) | fruit(12) | gifts(1) | halloween(1) | sides(2) | sweet(1) | thanksgiving(1) | tomatoes(1) | try(1)

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Apricot Mostarda

(La Cucina Italiana, August, 2011)

mostarda di albicocche
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Brown Butter

(Every Day with Rachael Ray, April, 2011)

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Butternut Squash Mostarda

(Secrets Of A Restaurant Chef, Episode: The Secret to Poached Salmon, Season: 7)

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Carrot And Celery Mostarda

(La Cucina Italiana, April, 2009)

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Celery and Carrot Mostarda

(La Cucina Italiana, January, 2011)

“mostarda” di sedano e carote
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Chimichurri Rub

(Everyday Food, January/February, 2011)

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Chocolate-Infused Barbecue Sauce

(Cooking Light, December, 2007)

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Citrus Mostarda

(La Cucina Italiana, May, 2009)

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Creamy Caramel Sauce

(Gourmet, December, 1996)

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Dried Apricot and Cherry Mostarda

(Food & Wine, June, 2006)

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Fresh Tomato Ketchup

(Project Foodie, 2007)

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Hasty Habanero Jelly

(Sunset, October, 1998)

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Huckleberry Mostarda

(Gourmet, October, 2007)

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Lemon Curd

(Martha Stewart Living, June, 2009)

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Leonard’s Barbeque Onion Ring Batter

(Diners, Drive-Ins And Dives, Episode: The Memphis Bbq Tour, Season: 1)

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Martini Marinade

(Sunset, July, 2007)

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Meyer Lemon Relish

(Food & Wine, May, 2011)

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Mint Chimichurri

(Coastal Living, April, 2011)

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Mostarda

(Boston Globe, February, 2010)

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Peach and Cherry Mostarda

(Martha Stewart Living, June, 2011)

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Pear Butter

(EatingWell, February/March, 2005)

Simmering pears in pear nectar (available in the natural-foods section of supermarkets) and then reducing the puree until thickened produces an exceptionally rich-tasting spread that contains no added fat or sugar. It is a great item to have on hand; spread it on toast or layer it with vanilla yogurt and top with nuts for a quick dessert or snack. If you have a good supply of pears, feel free to double the recipe, using a large saucepan.
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Pear, Cranberry, and Blood Orange Mostarda

(Fine Cooking, December/January, 2010)

Serve this punchy northern Italian condiment with roast pork, turkey, or game birds, or spread it on crostini with Robiola or Camembert cheese.
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Pesto Amalfitana

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Pineapple And Pear Mostarda

(La Cucina Italiana, April, 2009)

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Pumpkin Chutney

(Bbq With Bobby Flay, Episode: Creative Cues, Season: 3)

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