course and condiments, etc.

17,902

Recipes

Anchovy Butter Sauce

Posted by SarasotaCook  

I know that many people say that they don't like anchovies, but when anchovies are toasted and sauteed they are wonderful and get sweet and nutty tasting. This is an amazing sauce served over pan crusted sauteed fish (i.e., Tilapia, Grouper,... MORE»

Recipe #401713

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Apple & Rosemary Jelly

Posted by Coasty  

This jelly goes well with roast pork or with toasted cheese sandwiches. Iusually pour into various size jars so the number of jars depends on the sizes used. The quantities can be easily increased but you would need to increase 2nd cooking time.... MORE»

Recipe #401698

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Sweet Hot Mustard

Posted by CJAY  

From my collection of handwritten recipes. Prep time is overnight waiting time. Actual yield is around 2 cups. MORE»

Recipe #401688

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Mel's Cranberry Sauce

Posted by Melcat  

I made cranberry sauce for the first time this Thanksgiving and it turned out great. I got the idea from venus2 and elaborated on it. All 14 members of my family loved it and I hope you do too (Prep time includes sitting time) MORE»

Recipe #401680

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Mama Stamberg's Cranberry Relish

Posted by Emily  

Heard this recipe on NPR and was pleasantly surprised that the strange ingredients garnered such a great cranberry dish. All credit must go to NPR's Susan Stamberg who shares this recipe on air every year at Thanksgiving time. MORE»

Recipe #401673

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Best Turkey Gravy from Cook's Illustrated

Posted by RubySue  

Here for safe keeping. MORE»

Recipe #401624

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Super Easy Cranberry-Pineapple Sauce

Posted by Chef #597782  

A delicious whole-berry cranberry sauce with a twist! Simple and easy to prepare. I came up with this from having a wealth of leftover crushed canned pineapple. MORE»

Recipe #401578

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Molasses Butter Cream

Posted by Elly in Canada  

I found this recipe in an old Pioneer Cookbook. I love sweet molasses on a piece of 'johnny cake' or a corn muffin, especially hot from the oven! This creamy syrup is a delicious treat. MORE»

Recipe #401536

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Garlic Butter

Posted by Sackville  

This is as simple as it gets. We keep a pot of this in the fridge and also take it camping so we can have easy garlic flavour for all our dishes. Use it in pasta, soups or for super-easy garlic bread. The salt in the butter keeps the garlic from... MORE»

Recipe #401528

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BBQ Sause

Posted by Lola926  

Not sure where I got this recipe. My husband loves to make this! MORE»

Recipe #401459

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Easy Chocolate Covered Marshmallows!

Posted by Sharon123  

Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily!... MORE»

Recipe #401432

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Breakfast Pita

Posted by Chef #1462590  

A simple, protein-packed start to the day. MORE»

Recipe #401393

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Der's Marinade

Posted by Cameron's  

For steak MORE»

Recipe #401376

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Bryanna's Homemade Broth Powder

Posted by Serah B.  

We use this broth powder in seitan and in gravy. From http://www.bryannaclarkgrogan.com/page/page/1435893.htm MORE»

Recipe #401320

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Brown Gravy (Vegan/Vegetarian)

(1 reviews) Posted by Chef #1442777  

Found this recipe on a fitness website a few weeks ago and it was great with vegan "meat" loaf and mashed potatoes. I added portabella mushrooms to it as well. I'm planning on using this recipe for thanksgiving this year. MORE»

Recipe #401306

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Sweet Chili Dipping Sauce

Posted by Cunuck  

Sweet Sauce for dipping Chicken, Pork, or even Beef MORE»

Recipe #401297

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Lightened up Bechamel Sauce - 2 Ww Pts.

Posted by Nif  

Bechamel is a wonderful white sauce that you can add on top of pasta, chicken, etc. dishes. It usually consists of butter and cream so this version is much lighter but with all the flavour. I like to use it on pasta instead of alfredo sauce. Enjoy! MORE»

Recipe #401292

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Pumpkin Walnut Cream Cheese

Posted by annh53182  

Excellent on toasted bagels. From ChowMama blog. MORE»

Recipe #401289

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Classic Guacamole

Posted by ratherbeswimmin'  

Traditionally made in a molcajete (basalt grinding bowl) and mashed with a tejolote (stone grinding tool/pestle). Guacamole should be served within 4 hours after it is prepared for the best color and freshest taste. From 1,000 Mexican Recipes. MORE»

Recipe #401252

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Emeril's Essence Creole Seasoning

Posted by buzzsau  

For seasoning tortilla strips for tortilla soup. MORE»

Recipe #401242

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