Recipezaar: Sauces,Food Gifts recipes

" Home-Churned" Butter

Thu, 30 Nov 2006 17:49:46 -0500

This technique gives real home-churned butter taste, but spreads easily. Use to spread on breads, sweet breads, pancakes, muffins, etc.-anything you would use butter for. This can also be put in pretty crocks, along with a decorative spreader and given as gifts. -- posted by TheSimpleLife

"bailey's Hot Fudge Sauce"

Wed, 27 Dec 2006 16:22:58 -0500

This recipe is from "Bailey's" of Boston. Long gone ice cream parlor but had great hot fudge sauce! -- posted by Verelucky

""special"" Sauce

Sat, 30 Dec 2006 00:42:41 -0500

a sauce you can use for anything; kfc popcorn chicken, shrimp, fries.... whatev be creative folks, i also make presents out of it people luv it!souper ez! -- posted by creme brulee luver

Gourmet Chocolate Sauce

Mon, 22 Jan 2007 19:03:26 -0500

This sauce is thick and very chocolaty. I use this sauce as garnishes and to decorate, but you can let your imagination run wild. For a more delicate chocolate flavor use less chocolate. -- posted by chef FIFI

Essence of Summer * Raspberry-Honey

Sat, 03 Feb 2007 16:59:49 -0500

Our raspberry patch and our bees get the credit for this one! Perfect on your English muffins, scones, toast and to use as a glaze for chicken, pork or ham. Vary the spices and you'll have a whole different "essence." Let me know your favorites, please...we're doing a market survey and will be selling this to our poultry customers this summer. Thanks! -- posted by Debber

Tequila Hot Sauce

Sat, 10 Feb 2007 15:41:18 -0500

Use when you desire a spicy sweet sauce. Great with Asian food. Try it with egg rolls. -- posted by Karen From Colorado

Habanero Hot Sauce

Sat, 10 Feb 2007 15:42:57 -0500

The longer this sauce is stored in the refrigerator, the more pungent the sauce becomes. Try your own variations. -- posted by Karen From Colorado

Heavenly Hot Fudge Sauce

Wed, 21 Feb 2007 20:41:51 -0500

My grandmother's hot fudge sauce, very easy and very good. Makes a lot. -- posted by Kasha

Californian Honey Orange Slices

Tue, 06 Mar 2007 18:02:38 -0500

Another canning recipe. These are great over vanilla ice cream, stirred into yogurt, served with meats, used to make a great orange chicken or just eaten plain. -- posted by JanetC-KY

Seasoned Tomato Sauce

Tue, 06 Mar 2007 18:03:03 -0500

This is a basic tomato sauce; use it anytime a tomato sauce is called for - in pasta sauces, soups, stews or casseroles. -- posted by CountryLady

Smack Yo' Gums Mustard Sauce

Thu, 08 Mar 2007 22:50:36 -0500

If you like mustard then you're gonna love this refreshing twist on mustard. I love this mustard on pulled pork sandwiches. I know that not traditional for pulled pork but who knows how trends start. I hope you like it as much as I do. Experiment with the heat levels to your liking. Even try substituting different types of ground peppers like chipotle or poblano for slightly different nuances. -- posted by Thierry Schwartz

Cilantro Cranberry Vinaigrette Dressing

Sun, 01 Apr 2007 18:18:50 -0400

This unusual blend of flavors really dresses up an otherwise-ordinary salad. -- posted by Mims & Squims

Ginger Honey

Mon, 16 Apr 2007 22:52:04 -0400

Try this on chicken or ribs. Sweetened your favorite iced tea or lemonade. If you want to use this in cookies or cakes in place of sugar which can be partiallY replaced by sugar in some baked desserts. Honey is an acid it will not fit in every recipe. Guidelines for substituting honey in recipes. If a recipe calls for 1/2-cup sugar or less, omit the sugar and use the same amount of honey instead. One-cup honey contains 1/4-cup water. As a rule, when you replace sugar with honey, cut the liquid by 1/4 cup. When a recipe calls for one cup of sugar, use one-cup honey and reduce the liquid by 1/4 cup. Becareful when you use honey in cake and cookie recipes, prevent overbrowning by lowering your oven temperature by 25 degrees. -- posted by ~Rita~

Rosemary Garlic Honey

Mon, 16 Apr 2007 22:53:31 -0400

On warmed brie or used to season pork or chicken. Try it added to marinades and barbecue sauces. -- posted by ~Rita~

Basil Mint-Infused Honey

Mon, 16 Apr 2007 22:53:21 -0400

You can make straight mint or straight basil. Great for pot stickers, spring rolls or add to a dressing for a fruit salad. -- posted by ~Rita~

Lemon Ginger Infused Honey

Mon, 16 Apr 2007 23:07:07 -0400

Try in hot tea and then make it iced. Add it to sangria. Coat a roasted chicken or fish at the end of cooking. Yes you can use any cirtus of choice. -- posted by ~Rita~

Bona Fide Barbecue Sauce

Thu, 19 Apr 2007 17:04:14 -0400

Once you've made this homemade sauce, you'll never buy bottled again. I had to guess on the serving size. (Note - if making vegetarian, use an anchovy-free Worcestershire sauce). -- posted by Vicki in CT

Homemade Pasta - Spaghetti Sauce - This Ain't No Prego

Fri, 20 Apr 2007 15:53:58 -0400

This wonderful homemade pasta sauce will make your whole house smell like your favorite Italian restaurant or like an Italian Mama's kitchen. Wonderful over the pasta of your choice or in any recipe that calls for pasta sauce. Lovingly created for RSC 9 -- posted by mama's kitchen

Gravlaxsosa (The Real Deal)

Mon, 30 Apr 2007 17:58:48 -0400

*This recipe is a personal treasure* ! The literal translation of the Icelandic word *Gravlaxsosa* is "smoked (or pickled) salmon sauce", but its versatility widens its use horizons. When I 1st came to Iceland & tasted this, I was in love for a lifetime. I've always bought it in commercially prepared jars, but only just recently acquired the recipe for it. I promise you will adore this easy-fix taste sensation! (Time does not include overnight refrigeration) -- posted by twissis

Cinnamon-Cardamom Honey

Thu, 03 May 2007 20:41:26 -0400

Try this in a French toast batter or bread pudding . -- posted by ~Rita~

Smashed Shallot Jam

Thu, 17 May 2007 15:02:02 -0400

A delicious addition to any pork or beef dish. Keeps well, and makes a great gift also! Cooking time includes simmering time. -- posted by Kizzikate

BBQ Sauce That You'll Crave

Wed, 06 Jun 2007 23:12:55 -0400

My mom and grandma would spend the day making this sauce in a huge vat and canning this the rest of the day. This is a much smaller recipe so you won't have 25 mason jars of sauce ;-) This is the only BBQ sauce I like. -- posted by ThatSouthernBelle

Apple Barbecue Sauce!

Thu, 21 Jun 2007 17:29:26 -0400

Adapted from a recipe by Mike Mills. This sauce is smooth and on the thin side, and it seeps down into the meat. Mike Mills is the only person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas. Mike is the author of Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue. Gleaned from the Boston Globe. -- posted by Sharon123

Fire and Ice Relish

Thu, 28 Jun 2007 11:17:10 -0400

This is something quite different than your ordinary relish. Time to dig out that Vidalia Onion Dicer! ;) Chill time not included. If you want to preserve it, SEE NOTE BELOW -- posted by Nana Lee

Cilantro Almond Pesto

Tue, 10 Jul 2007 23:41:41 -0400

A very versatile vegan pesto! Can be used as a spread for crackers or to spice up a number of different dishes. -- posted by Battle in Seattle

Hot Dog or Bratwurst Relish

Wed, 18 Jul 2007 00:14:35 -0400

Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts... -- posted by Debber

Finger-Lickin' Knuckle-Suckin' Chin-Drippin' Good BBQ Sauce

Wed, 18 Jul 2007 00:15:35 -0400

My mother-in-law gave me this recipe when I was just a bride. I make two batches a year to keep up with supply & demand! The kids love this on sandwiches, burgers, brats, hotdogs, grilled cheese, fries, cake (okay, just checkin'!!!). One institutional size can of ketchup will yield 8 cups. -- posted by Debber

Roasted Poblano and Roasted Garlic Salsa

Wed, 01 Aug 2007 18:26:12 -0400

For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions. -- posted by ~Rita~

Honey Mustard Mayonnaise

Tue, 14 Aug 2007 17:04:17 -0400

This is good on ham, bacon, smoked turkey or smoked chicken sandwiches. I LOVE it on a BLT. -- posted by Sherrybeth

Zucchini Relish

Fri, 17 Aug 2007 20:29:49 -0400

Got this from a co-worker who got it from a friend of hers. This is the best zucchini relish I've ever had. We put it on white beans, hot dogs, in tuna salad, chicken salad, ham salad, and sometimes have it as a side dish. It is really good. -- posted by Mrs. Hughes

Easy Butterscotch Sauce

Wed, 29 Aug 2007 20:24:07 -0400

This is a fabulous sauce that is so simple to make, it is rich and silky. I have tried many different recipes for Butterscotch Sauce and I always come back to this one. If you want you can make a double recipe and keep the extra portion in a sealed glass jar in the refrigerator for up to a month, just spoon out what you need into a saucepan and heat gently, and whisk constantly. -- posted by An_Net

Fresh Cranberry Salsa

Mon, 03 Sep 2007 08:58:32 -0400

Ocean Spray -- posted by Charlotte J

Canned the Summer in a Salsa !

Wed, 19 Sep 2007 09:41:17 -0400

Made with red and green tomatoes, bell peppers, jalapeños, habanero, Tabasco chiles from the garden. Keeping the Hot and Spicy summer with you throughout the winter. I posted the recipe so you can adjust the pepper to the heat and variety you enjoy! This is HOT! Any of the hot chili's you use be sure to mince them fine! This can be made in 1 pint jars making 7 of them. I go for 1/2 pint because for gifts they go farther. -- posted by ~Rita~

Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney

Wed, 19 Sep 2007 21:25:46 -0400

Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar! -- posted by 2Bleu

Vanilla Syrup for Coffee

Mon, 24 Sep 2007 22:03:50 -0400

This is a copycat of the Torani-style flavored syrup. You can also use almond extract, hazelnut, or any other flavor. Easy and inexpensive, compared to coffee-shop prices! Makes a nice holiday or hostess gift. -- posted by Leopardstripes

Hawaiian Teriyaki Sauce

Thu, 27 Sep 2007 11:57:25 -0400

I love teriyaki, and here's a nice sauce in the Hawaiian style! -- posted by Julesong

Atomic Hot Sauce!

Tue, 02 Oct 2007 22:58:07 -0400

First words out of DH mouth was Atomic! This is not for Wimps! Go with the flow it is said------ If you can't move to this then you probably are dead------- So wave your hands in the air------ Bust a few moves run your fingers through your hair--------- This is it for a winner-------- Dance to this and you're gonna get thinner Can't touch this------------- Can't touch this!------------ A blend of Habanero, Jalapeno and Bell Pepper. Try it on scrambled eggs make hot wings with it add a couple drops into a salsa, dip or to kick up anything for a fiery, euphoric experience! I roasted all the peppers and bulb of garlic outdoors on the grill. The prep (peeling of the Habaneros)of this is time consuming -- posted by ~Rita~

Bolognese Sauce - Sunday Gravy With Meat

Thu, 04 Oct 2007 02:15:16 -0400

A wonderful spaghetti sauce that is very traditional Italian. This is a Farinola family recipe that I found on the web. The family boasts over ninety-five years of experience in the kitchen, starting with their family first restaurant" Ristorante Moderno" in 1912 in Brindisi, Italy. The family eventually made their way to Houston Texas where they would continue to share their family's gastronomic dishes at Pino's Italian Restaurant. Manja! -- posted by mama's kitchen

China Moon Mustard Sauce

Thu, 04 Oct 2007 20:08:03 -0400

This isn't your usual Chinese restaurant mustard sauce! This is a silky sauce lush with the flavors of toasted sesame oil and Dijon mustard! Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches! It will keep indefinately in the fridge. Adapted from the China Moon cookbook. -- posted by Sharon123

Loquat Chutney

Wed, 24 Oct 2007 01:45:04 -0400

I discovered that the tree bearing fruit in my garden is a loquat tree. Its under an oak tree so I imagine that it wasnt planted there deliberately but was the result of seed transfer by a bird. I decided to make chutney from my unexpected bounty. I used a standard recipe for chutney as the basis but the astringent nature of the loquats made it too vinegary. After a bit of tweaking, this was my final recipe. I liked the way that the loquats kept their shape and the ginger, mustard seed and chilli are still visible so you can see the flavour as well as taste it. -- posted by RonaNZ

New Orleans Cranberry Salsa

Sat, 27 Oct 2007 20:45:24 -0400

From an old chef who used to work at Brennan's and who has been a family friend for years. This is excellent on turkey or chicken but I have served it with fish. Super easy and super good. The four hours is chill time. -- posted by Sherrybeth

Apple, Orange and Mint Chutney

Sun, 11 Nov 2007 13:34:32 -0500

This recipe was printed on the paper placement of an Indian restaurant we tried out in downtown Boston. It was originally called "Fresh Fruit and Mint Chutney". -- posted by DoubletheGarlic

Creamy Bleu Cheese Sauce

Mon, 12 Nov 2007 02:02:34 -0500

Our own spinoff of Tsatziki Sauce, this is a great sauce served with grilled lamb, beef, or Kbobs, and perfect with Recipe #269198. -- posted by 2Bleu

Chipotle Honey Dipping Sauce (For Shrimp Cocktail)

Mon, 12 Nov 2007 02:05:19 -0500

This is a nice twist to use for shrimp cocktail or brushed on grilled shrimp k-bobs. I'm sure there are many other uses as well. Enjoy. :) -- posted by 2Bleu

Hot Orange Chutney

Fri, 16 Nov 2007 01:33:43 -0500

This is a great chutney and makes a large batch which is great for gift giving. -- posted by 2Bleu

Sweet 'n' Smokey BBQ Sauce

Wed, 21 Nov 2007 22:49:24 -0500

This is a great sauce to add to ribs or pork butt for the last 20 minutes of cooking time (increase oven temperature to about 400 degrees). Lots of extra for those that like more sauce or give as a gift. -- posted by JuFa

Revised Betty Crocker Pineapple Chutney

Tue, 27 Nov 2007 16:28:33 -0500

If I don't post this well-loved recipe, I'll loose it along with the crumbling cookbook it comes from! This is made from easily obtainable ingredients and is nice to have around for fresh pork, ham, or lamb. -- posted by martha m

Linda's Chinese Duck Sauce

Fri, 07 Dec 2007 19:45:17 -0500

I use this on crab rangoon, chicken fingers, spare ribs, egg rolls, marinated chicken wings, beef teriyaki, chicken teriyaki, and of course rice. -- posted by Linda's Busy Kitchen

Brigham's Fudge Sauce

Mon, 10 Dec 2007 19:19:49 -0500

According to family lore, this is the hot fudge sauce served at Brigham's Ice Cream shops in the Boston, MA area. I don't know if it is or not, but it sure tastes like it. It's delicious & very easy to make - great for Christmas gifts. -- posted by CapeCodLorrie

Somerset Red Onion Marmalade #1

Wed, 02 Jan 2008 00:39:24 -0500

Adapted from Margarite Patten's Every Day Cook Book Apple Chutney Recipe. It's thick and sweet and very good with ham or cheese.Try it on cheese on toast or add it to the gravy for sausage and mash. I also add it to meatloaf in the mixing. For a darker richer taste substitute the 1/2 pint of red wine vinegar for 1/4 pint each of red wine vinegar and balsamic vinegar. -- posted by Tinyclanger

Traditional English Cumberland Rum Butter

Wed, 02 Jan 2008 00:46:51 -0500

A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life. Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season. -- posted by French Tart

Amba (A Spicy and Savory Mango Condiment)

Tue, 22 Jan 2008 00:58:56 -0500

Although this is posted in response to a recipe request, I'm also posting this for myself, since it really is time I started making this yummy, spicy sauce. I normally do not like mangoes, but I do like amba, espcially drizzled on my felafel. This recipe comes from one of my Hebrew cookbooks, Matanot Mehamitbach (Gifts from the Kitchen) by Gil Hovav, one of Israel's foremost foodies, translation courtesy of me ;-) Just beware, if you injest even average quantities of this stuff, the fenugreek will add a certain je n'ai c'est quoi to your body odor. Fenugreek is good for you, but not in every way... Cooking time is also sunning time. -- posted by Mirj

Brown Eye Piggy Sauce

Thu, 07 Feb 2008 19:08:54 -0500

A great BBQ sauce to use with Pork. I found this recipe on INeedCoffee.com It was submitted by Gary Skinner. -- posted by An_Net

Kansas City Style Barbecue Sauce

Sat, 09 Feb 2008 15:06:08 -0500

A thick, sweet, and smoky sauce, perfect for the ultimate barbecued ribs! Also does great in the crock pot with the meat or beans of your choice. This recipe makes about 4 cups sauce, but it keeps well in the fridge or freezer, and makes a great homemade gift! Apparently this originally came from America's Test Kitchen, but the friend I got the recipe from didn't mention that! Thanks to Chef 219653 for the heads up! -- posted by damienducks

Fruity Pecan Chutney

Wed, 27 Feb 2008 01:03:11 -0500

A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Recipe #282937, Bird's RSC #11 entry. -- posted by 2Bleu

Homemade English Ale Mustard With Garlic

Mon, 10 Mar 2008 23:33:07 -0400

A delicious and traditional English style artisanal mustard made with good English ale and garlic; the type of mustard that is so expensive to buy in the supermarkets. Home-made mustard is easy to make and very satisfying, as you can add special ingredients to suit your taste. This mustard is wonderful served with all manner of pies, pasties and savoury pastries, as well as cold meats, steaks, roasts and sausages. It is a quick maturing mustard, and is ready to eat in two weeks. Makes an ideal gift, especially for men and BBQ fanatics! -- posted by French Tart

West Indies Guava Barbecue Sauce

Fri, 16 May 2008 02:27:20 -0400

This recipe is an adaptation of one by Sue L, which was made to recreate the sauce at the Bahama Breeze restaurant chain. I picked this up while working on the island of St. John, USVI. -- posted by Celticevergreen

Bagnet Ross (Piedmontese Tomato Sauce)

Fri, 30 May 2008 13:56:23 -0400

Speciality of the Restaurante Cuculo, Torino, Piemonte, Italia as noted on the clipping in my grandmother's recipe box. -- posted by Celticevergreen

Camie's Sweet and Spicy Special BBQ Sauce

Tue, 17 Jun 2008 01:53:00 -0400

I've been making this BBQ sauce for years and I finally wrote down the recipe at my oldest instance. This sauce is thin, somewhat sweet with a little kick at the end. I use this to marinade our ribs as well as for basting, dipping etc. -- posted by Cuistot

Vampire Deterrent

Tue, 24 Jun 2008 16:47:04 -0400

I got this recipe originally from my old next-door neighbor. I watched her make it one Friday in 3 minutes flat, and when she took the cover off her food processor the heavenly smell of garlic just wafted throughout the house and killed every vampire in the neighborhood. My neighbor calls this Moroccan Zchug, my friends call it That-Yummy-Garlic-Stuff and I just smile and pile it on barbecued meats, baked potatoes, whatever. I actually happen to like vampires -- my father was born in Transylvania -- so I hope none are offended by this recipe. Just a boring little note here: there are two kinds of people in this world, cilantro lovers and cilantro haters. I belong to the former, Sushiman to the latter. If you are like Sushiman, just sub parsley for the cilantro. Since I let him put a ring on my finger and pay for my electricity, I've been making it with parsley instead and it's just as good. -- posted by Mirj

Cranberry Shallot Chutney

Thu, 03 Jul 2008 00:15:20 -0400

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. -- posted by mikekey

Heavenly Hot Fudge Sauce

Wed, 16 Jul 2008 17:30:59 -0400

I got this recipe from my sister. She always makes it as a Christmas gift each year. She puts them in small jars with a ribbon, and mine is always gone really quickly! I think it is a more upscale version--it is not syrupy sweet, but has a richer, more dense flavor. She got this from a magazine a long time ago, but I don't remember which one. Cooking time includes cooling time. Enjoy! -- posted by History Teacher

Salsa Verde Canning Recipe

Tue, 22 Jul 2008 03:03:32 -0400

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning. -- posted by Mommy Melanie

Cherry Salsa

Fri, 25 Jul 2008 02:40:44 -0400

This recipe sounds like it would also be wonderful served with chicken or pork. Found in a emailed newsletter from Recipe4Living. Cooking time is time in the refrigerator to chill. -- posted by Lauralie41

Hot Red Sauce (Hot Red Socks)

Thu, 04 Sep 2008 00:43:38 -0400

This has been a staple in our family. We love it just slathered on a piece of bread...but it goes nicely with beef, pork and chicken. It is "nicknamed "Hot Red Socks" because when I called my then DH to bring it to a friends BBQ he misunderstood and brought me a pair of red thermal socks....DOH!!!!!!! And the laughter from that unforgettable gaff has been priceless!!! -- posted by Lambkyns

Best Ever BBQ Sauce

Fri, 19 Sep 2008 18:53:22 -0400

This is the best bbq sauce I have ever had!!! This is a tweaked up version of the Neely's. I often quadruple it and can it into jars so I don't have to make it every time we want bbq. I often substitute molasses or honey for the sugar. To spice it up I add seeded jalapenos for some of the green pepper. -- posted by Chef #Mykidsmom

Rhubarb Relish

Fri, 19 Sep 2008 21:36:57 -0400

From Company's Coming. Try with meats, especially hamburgers and hot dogs. -- posted by Suzie_Q

Sweet and Sour Sauce

Fri, 19 Sep 2008 21:37:04 -0400

From Company's Coming. This can be canned or frozen. -- posted by Suzie_Q

Apricot Syrup

Fri, 19 Sep 2008 21:37:37 -0400

From Company's Coming. Great on pancakes and ice cream. -- posted by Suzie_Q

Blueberry Sauce

Fri, 19 Sep 2008 21:38:17 -0400

From Company's Coming. Great on pancakes or ice cream! -- posted by Suzie_Q

Carrot Relish

Fri, 19 Sep 2008 22:49:16 -0400

From Company's Coming. Great on hot dogs. -- posted by Suzie_Q

Prairie Relish

Fri, 19 Sep 2008 22:49:31 -0400

From Company's Coming. Great with meats. -- posted by Suzie_Q

Cauli-Cuke Relish

Fri, 19 Sep 2008 22:49:54 -0400

From Company's Coming -- posted by Suzie_Q

Apple Chutney

Fri, 19 Sep 2008 22:52:11 -0400

From Company's Coming. Great with pork and poultry. -- posted by Suzie_Q

Apple Relish

Sat, 20 Sep 2008 00:56:52 -0400

From Company's Coming. Great with pork. -- posted by Suzie_Q

Bernadette's Scorching Spanish Salsa

Sun, 14 Dec 2008 00:27:14 -0500

From the Kansas City, Kansas Fire Department Cookbook. Submitted by Bernadette Kovac. She says, "Don't worry. Spanish isn't as hot as you think it might be." -- posted by Recipe Junkie

Ginger-Carrot Chutney

Tue, 16 Dec 2008 18:31:27 -0500

This traditional Ethiopian recipe is great paired with meat and poultry dishes. -- posted by Celticevergreen

Chocolatey Bee Butter

Fri, 16 Jan 2009 00:45:19 -0500

A real treat! Makes a great gift too. -- posted by SarahG.

Caramel Sauce

Mon, 26 Jan 2009 00:38:34 -0500

Watkins recipe using their Caramel Extract. Nothing better then caramel over vanilla ice cream. -- posted by Charlotte J

Capsicum Relish

Wed, 25 Feb 2009 10:24:04 -0500

This recipe comes from the January 2009 issue of "recipes +" magazine. Prep time does not include the hour to stand. -- posted by Sara 76

White Balsamic Chutney

Wed, 25 Feb 2009 16:13:33 -0500

A tangy chutney made with apples, onions & white balsamic vinegar. -- posted by English_Rose

Mexican Red Sauce

Fri, 06 Mar 2009 17:25:41 -0500

While trying to help my dear friend Mommy Diva find some New Mexico style red chile sauce, I came across this recipe. I just have to try it! According to Diana Kennedy[http://en.wikipedia.org/wiki/Diana_Kennedy], Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US. See blog here with step by step pictures! http://www.elise.com/recipes/archives/005178mexican_red_chili_sauce.php Prep and cooking time are concurrent Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers. -- posted by mama's kitchen

Mulled Cider Spice Sachets

Mon, 16 Mar 2009 16:06:38 -0400

Tie a spice sachet around a jug of cider to make a festive gift. Directions to place on gift tag are included. Adapted from Whole Foods. -- posted by Sharon123

Hot Fudge Sauce

Sun, 19 Apr 2009 23:37:44 -0400

I got this from a Gourmet desserts magazine. It makes a ton, and is a wonderful holiday gift idea. The cinnamon and peppermint variations are also exquisite. Using high quality chocolate can take this to another level of greatness, but I have also used store-brand chocolate chips when on a budget crunch and still gotten rave reviews from friends. -- posted by Vicki in Houston, TX

French Salad Dressing

Sun, 17 May 2009 02:55:26 -0400

Tastes just like the store bought bottles--just more fresh. So easy and fast, this recipe will make you wonder why you bothered paying so much for those little bottles of French all of these years. -- posted by mojoloh

Mouthwatering Chinese Marinade and Stir-Fry Sauce

Sun, 24 May 2009 02:49:29 -0400

My mom is Chinese, and often catered for special events. Everyone always asked for the recipe for the sauce that she marinated her meats in. It is savory and delicious, and I've never tasted anything like it anywhere else! Whether you're baking, grilling, or pan-frying your meats, this can't be beat! I make several jars of this stuff at Christmas to give away as gifts. Everyone loves it! You can use this sauce either as a marinade or in stir-fry. -- posted by Chef #1276163

Six Pepper Salsa

Mon, 01 Jun 2009 00:06:07 -0400

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time. -- posted by CTRmom

Hot Chile Sauce

Mon, 29 Jun 2009 10:42:31 -0400

This is an old recipe that I've used for a long time. The level of "heat" depends on which peppers you use and how much chile pepper you like. Enjoy. -- posted by Alliebaba

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

Slim's Hot Pepper Sauce

Fri, 31 Jul 2009 12:10:38 -0400

A simple recipe that is easily adjusted to suit your heat tolerance. The carrots are optional but when used give the sauce brilliant color and consistency. Excellent for Cayenne, Jalapeno, Habanero, Tabasco, orThai Chiles. Save your old hot sauce bottles and throw in the fridge to give away to your hot sauce loving friends! Should be stored in fridge. -- posted by Slim PA

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Honey BBQ Sauce

Tue, 01 Sep 2009 13:03:15 -0400

Clipped from an older issue of Taste of Home - untried as yet by me !! -- posted by katew

Pasta Sauce for Canning

Tue, 01 Sep 2009 14:01:08 -0400

This is an all purpose pasta sauce my family makes every summer and ennoy all year. Don't be intimidated as each batch not including cooking time requires about an hour of your time. -- posted by Bridget Elaine

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Orange Rosemary Fig Jam

Mon, 28 Sep 2009 15:56:44 -0400

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment. -- posted by ~Rita~

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Sweet Mustard Sauce

Fri, 18 Dec 2009 01:43:42 -0500

I had this as a dip with baked chicken tenders. The recipe calls for 1/4 cup dry mustard. This is very hot, so I cut down to using 3 tablespoons. Because it has mayonnaise, I find it very different than regular mustards. Make sure you stir constantly. I checked some of the mustard recipes but did not find one with mayonnaise included. -- posted by Toni in Colorado

Truly British Brandy Butter: for Festive Figgy and Plum Pudding!

Sat, 19 Dec 2009 18:07:31 -0500

Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. . -- posted by French Tart