Chives recipes
1. Pepperpot
Main dish chives recipe Pepperpot is made with beef, eddo leaves, eggplants, margarine, ochroes, some salt and pepper, some chive and thyme, chopped onions, green peas, chopped spinach, sliced tomatoes, diced pumpkin, ...
Chives are a very popular garnishing spice in French and Chinese cooking. The name “chives' is derived from the Latin word cepa, meaning onion, which later became cive in French.
Chive:
Related to the onion and leek, this fragrant herb has slender, vivid green, hollow stems. Chives have a mild onion flavor and are available fresh year-round.
Chives (Allium schoenoprasum) are a member of the onion family (Alliaceae) grown for their leaves, which are used as an herb. Chives have a much milder flavor than onions or garlic.
34 lb garlic chives (green, called chinese chives; flat parts only cut into 1 12 inch pieces 4 cups)
1 tsp hot red pepper flakes (dried)
14 tsp salt (rounded, taste) ...
Chives' constituents equal those of the close relatives, onion and garlic.
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Chives are hardy perennials, and though they can be grown from seed, it takes a long time before they're ready for harvest, so it is recommended to divide an existing clump.
Rub the remaining lemon-chive butter from the food processor all over the outside of the turkey.
chives Notes: These slender, hollow shoots have a mild onion flavor. Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads.
Chives - An herb and member of the onion family (Allium schoenprasum), with long, slender, hollow, green stems and purple flowers; have a mild onion flavor and are generally used fresh, although dried, chopped chives are available; ...
chives
A hardy, perennial herb (Allium schoenoprasum) of the lily family, with small, slender, hollow leaves having a mild onion odor: used to flavor soups, stews, etc.
chocolate ...
Chives. Twelve years ago, as a rookie line cook at Cashion’s Eat Place in Washington, D.C., I learned, among other things, how to chop chives.
Chive - A relative of onion and garlic, chives have and a mild onion flavor. Available fresh and dried.
Chives
Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onionlike member of the lily family.
Choy Sum ...
Chive Blossom (Allium schoenoprasum), - onion flavor
Chrysanthemums
Cornflower (Centaurea cyanus) ...
chives - Chives are a member of the onion family. They are used to delicately flavor soups, salads, dips, cheeses, eggs, sauces, and dressings. They make an eye-catching garnish when sprinkled on top of a favorite recipe.
Chive blinis with caviar and soured cream
By James Martin
French onion soup with Welsh rarebit and crusty rosemary and new potato bread
By Richard Phillips ...
Garlic chives - Light green in color, long thin stalks with a small bud on the tip. Find fresh is some Asian markets.
Garlic chives
Chives are a member of the onion and lily family and therefore have a subtle onion taste with a hint of garlic. The stems are in fact the leaves. For more information about garlic chives and other Asian summer herbs, see our article.
Chivers Delight - A fairly rare dessert apple developed in the 1920s by a member of the jam-making company from which it takes its name.
Chorizo - Chorizo is a cured sausage of Spanish origin, highly flavoured with paprika More...
Chives - With its delicate onion flavor, chives is an important addition to many soups, egg-based sauces, baked vegetables, as well as for garnish. When cooked, should be added to the dish at the very end.
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Chives: Chives have a delicate flavor and are generally used as a fresh garnish.
Chives: Garden
Allium schoenoprasum
Tastes like: mild onion flavor. More info here.
chive: An herb that has a delicate mild onion flavor.
cholesterol: A waxy substance the body produces naturally. It collects on the walls of arteries, making it difficult for blood to flow.
chives, garlic, onions
cancer prevention, lowered LDLs, assistance to the immune system
saponins ...
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Garlic chives.
Bawang Merah
Choong Tau Chai [Chinese], Vengayam [Tamil] ...
Garlic, chives, caraway, mustard, and many herbs grow in temperate regions, and vanilla, allspice, and red pepper are indigenous to the West Indies and South America.
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A type of chives, which is similar to regular chives, but has a stronger flavor.
Ingredients: chives, cooked ham, dry sherry...
12 Reviews
Prep Time: 30 mins ...
1/4 cup chopped chives
Place the chicken breasts flat between two pieces of plastic wrap. Using a meat mallet or other heavy object, pound the chicken until it is 1/2-inch thick. Heat 2 tablespoons butter in a large nonreactive skillet over high heat.
ciboulette (Fr.) Chives.
cicely, sweet cicely A fragrant herb of the parsley family little used
today, whose anise-flavored leaves and seeds contribute to salads and
bouquets garnis.
Chives Fresh, slender, bright green, hollow stems that have a mild and delicate onion aroma. Chop Suey A dish consisting of small pieces of meat or chicken cooked with bean sprouts and vegetables. Served with rice.
Fines Herbes - A mixture of chopped fresh herbs consisting of tarragon, parsley, chervil and chives. Dried herbs may also be used, but their delicacy is lost.
Finnan Haddie - The Scottish name for smoked haddock.
Chives
An herb with a mild onion-like flavor. Available fresh or freeze-dried. Used as a garnish, in soups or sauces, in salads, egg or potato dishes.
Chocolate liquid
The paste formed from roasted, ground cocoa beans.
ciboule: scallion (ciboulette, chives)
cigale de mer: regional shellfish, something like a small spiny lobster, Scyllarides latus
citre: a regional watermelon, Citrullus lanatus, used for making jam
citron: lemon (e.g.
United States: Boston Baked Beans, Chicken & Dumplings, Swiss Steak, Red Beans & Rice, Potato, Cheddar & Chive Soup, Lumpy Mashed Potatoes, Tamale Pie, American Apple Pie Soup, Chocolate Chip Cookies ...
Fines Herbs This is a traditional mixture of the fresh herbs chervil, chives, tarragon and parsley. Often referred to in many classical French recipes.
Flambé Food covered in a warm spirit and then set alight in order to impart flavour.
Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes.
Chives-egg and potato dishes, onion-flavoured garnish
Dill-fish dishes, garnishes, use to flavour sauces and in pickles
Fennel-feathery leaves have an aniseed taste that goes well with fish and in stuffing ...
Add turkey and chives. In 9-inch omelet pan or skillet over medium heat, melt 1 tablespoon butter. Pour ¼ of beaten eggs into skillet. Cook, without stirring, 4 to 5 minutes or until eggs begin to set.
Herb butter Chervil, chives, basil, parsley, tarragon, butter, lemon, garlic, shallots. Herb crust Parsley, thyme, garlic, butter, breadcrumbs, gruyere. / Chervil, chives, basil, parsley, tarragon, butter, lemon, garlic, shallots.
Add a pinch of chives and shallots, and divide the butter into two scoops. Using two plates, add one scoop of the butter spread to each, and then place one scoop of caviar beside it if you decided to put the caviar on the plate.
SNIP : To cut food (chives for example) into small uniform lengths using kitchen shears or a small pair of scissors.
CUT : To divide food materials with a knife or scissors in any desired shape.
This underground bulb is related to leeks, garlic, and chives and is prized for its distinct, pungent flavor and aroma. There are two types: green ("scallions") and dry onions. The white-skinned onion has the mildest flavor of the onions.
A mixture of finely chopped herbs made up of equal parts chervil, tarragon, chives, and parsley or equal parts chervil and chives (not always limited to these combinations).
Fines Herbes: ...
The aromatic leafy part of an edible plant; herbs include basil, parsley, chives, thyme, tarragon, oregano, and mint.
Hummus
A combination of puréed chickpeas with garlic, lemon juice, and usually tahini; used as an appetizer or sandwich spread.
Fines Herbes - A mixture of chervil, chives, parsley, and tarragon.
Fish sauce - Clear, amber-tinted liquid that is drained from salted, fermented fish. A very important flavoring in Thai cuisine.
A soup made from potatoes, leeks and cream, served cold, garnished with chopped chives. The name is also used to refer to any cold soup based on potatoes and another vegetable.
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ERBA CIPOLLINA - Chives.
ESPRESSO - Coffee in Italy.
ESTRATTO - Extract. Can be such flavors as lemon or vanilla, or even beef.
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A blend of herbs consisting of chervil, tarragon, chives, rosemary and lavender. There are many recipes for this blended used in the south of France, some may include fennel.
Hominy ...
Their green tops can be substituted for chives. To the average cook and for most purposes, scallions and green onions are identical, but there is a technical difference.
Fines herbes: A mixture of herbs, usually parsley, chervil, tarragon, and chives.
Fish poacher: A long, narrow pot with straight sides and possibly a perforated rack, used for poaching whole fish.
allium odorum, Chinese chives
kutsinta
a little cake made of steamed mixture of sugar, rice, lye ...
Fines herbes (feenz ERB): This French phrase describes a mix that usually contains chervil, parsley, chives, and tarragon. Use it in place of individual herbs in gravies, sauces, creamy soups, and poultry stuffings.
Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz
vinaigrette ...
 See also: Chives, Cooking, Flavor, Sauce, Vegetable
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