Recipezaar: Condiments, etc.,Sauces recipes

Ricardo's Bolognese Sauce

Tue, 29 Dec 2009 17:40:19 -0500

From Ricardo. It's one of my favorite sauce. DH loves this sauce a lot. -- posted by Boomette

The (Vanishing) Cranberry Relish II

Thu, 31 Dec 2009 02:33:01 -0500

My Sister gave me this Cranberry Relish recipe a couple of years ago and i"ve been making it for our family and it's been a big hit. I hope everyone likes it as much as we do. -- posted by Chef Roly-Poly

Patrick's Vodka Sauce

Thu, 31 Dec 2009 02:49:30 -0500

A delicious rich and creamy tomato sauce. -- posted by JMUPatrick

Outback's Roasted Garlic Herb Aioli

Thu, 31 Dec 2009 15:11:42 -0500

This is served with the Roasted Filet Focaccia Sandwich. One of our favorite sandwiches. -- posted by SB6

Pineapple Sauce / Filling

Thu, 31 Dec 2009 21:06:24 -0500

I needed some pineapple filling for Recipe #50381, being the store was out of the canned stuff I came up with this. This would be great on top of French toast, inside a cake or over ice cream. -- posted by ~Rita~

No Cheese No Nuts Tomato Pesto

Fri, 01 Jan 2010 12:40:15 -0500

From yahoo group. OAMC -- posted by dicentra

Green Olive Pesto

Fri, 01 Jan 2010 12:42:06 -0500

From yahoo group. OAMC -- posted by dicentra

Mixed Herb Pesto

Fri, 01 Jan 2010 12:44:10 -0500

From yahoo group. OAMC. -- posted by dicentra

Three Pepper Pesto

Fri, 01 Jan 2010 12:48:12 -0500

From yahoo group. OAMC. -- posted by dicentra

Sweet Pepper and Chile Chimichurri

Sat, 02 Jan 2010 01:39:41 -0500

A condiment for beef, chicken, pork, or roasted vegetables. -- posted by Ice Cool Kitty

Red Chili and Orange Barbecued Chicken

Sat, 02 Jan 2010 18:18:20 -0500

Published in Bon Appetit, July 1994. The original recipe calls for two 4-pound chickens, each cut into 6 pieces. We prefer to use boneless, skinless chicken breasts. The sauce would also be good on a pork tenderloin. -- posted by swissms

Peppered Skirt Steak, Brandy Mushroom Sauce over Baguettes

Sun, 03 Jan 2010 17:57:05 -0500

This is an absolute favorite of mine. I love Fillet Mignon with this sauce, but it is expensive. This is an inexpensive version and to even stretch the cost out even more, I serve this over toasted baguettes. Add a side of sauteed spinach or kale and my Recipe #406524. A very inexpensive, but yet flavorful meal. -- posted by SarasotaCook

Sweet Red Pepper Gyro Sauce

Mon, 04 Jan 2010 02:57:30 -0500

Traditionally, Greek gyros are served with a mild white yogurt dill cucumber sauce called TZATZIKI. This is an alternate, a sort of sweet red pepper curry-like sauce. It is sometimes served with kabobs, on pita bread, or even over rice. -- posted by Ice Cool Kitty

South Florida Style Spaghetti Sauce

Mon, 04 Jan 2010 17:24:59 -0500

My son does not like mushrooms but with the li'l chopper I was able to sneak them in...and he said Mom, this sauce is awesome! -- posted by South Fla Sassy Chef

Avocado Lime Pasta Sauce

Mon, 04 Jan 2010 17:29:39 -0500

This is one of my favorite pasta sauce. Very easy to prepare. -- posted by Swiss Miss

Pumpkin Guacamole

Mon, 04 Jan 2010 18:01:50 -0500

I've never been a fan of guacamole for some reason. So I figured, why not make my own, have it retain some avocado...but use my favorite versatile Vitamin A rich veggie instead? This is a fun, flavorful, and healthy dip. Great with Recipe #395640. -- posted by the80srule

Really Easy Tartar Sauce

Mon, 04 Jan 2010 18:10:45 -0500

Back East we used ketchup on our fries but here in the Seattle area we use tartar sauce! Try with Recipe #406766. Viva la Fish and Chips! -- posted by Secret Agent

Canned Tomato Salsa

Tue, 05 Jan 2010 11:29:31 -0500

Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted. -- posted by Chef #1027501

The Best Authentic Enchilada Sauce

Tue, 05 Jan 2010 11:34:17 -0500

I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean! -- posted by PiP389

Peeled Tomatoes for Soups and Sauces ( a "how To")

Tue, 05 Jan 2010 11:45:44 -0500

Was surprised when I saw so many recipes for tomato soup calling for peeled tomatoes....but no instructions as how to peel them! If you try to peel a fresh tomato, you know it's a mess, that's why so many folks use canned tomatoes! Well, for the uninformed, here's how..............and a good-bye to canned! NOTE: for ease of printing this I am using 20 tomatoes as the guideline. -- posted by Happy Harry #2

Best Bolognese Sauce

Tue, 05 Jan 2010 12:19:15 -0500

This recipe might sound a little strange and lengthy but trust me it is out of this world. I had used the left over meat from loose meat burgers we made the night before.In the loose meat burgers there was some strange ingredients such as vinegar,mustard and sugar. Everyone including my italian mother and grandmother thought this sauce was spectacular. I thought it must have something to do with the extra ingredients from the loose meat burgers.This recipe is definately original! Caution: Do not wear white while making this!!! -- posted by Mortadella1985

Sweet and Easy BBQ Sauce

Tue, 05 Jan 2010 12:32:28 -0500

I have spent two years enjoying Steven Raichlen's BBQ books. The other day I blended two sauce recipes from his BBQ USA and it turned out so well, I made a quadruple batch and jarred it. It is very sweet, so you ncan certainly cut the lemon juice/lime juice down by far. I ran out of lemon juice, hence the lime juice, but think the lime helped adda nice flavor. Enjoy and let me know your thoughts! -- posted by mbwolf

Parmesan Dressing

Thu, 07 Jan 2010 00:52:24 -0500

This dressing is sooooo good! It reminds me somewhat of a Parmesan ranch, only better. -- posted by chef 108796

Apricot-Ginger Sauce

Fri, 08 Jan 2010 00:38:43 -0500

This sauce is very versatile. It is delicious warm with pork or ham, and also good cold served over ice cream! You can vary the texture by blending the mix with a hand held blender, or leave it chunky...your choice! If you do choose to blend it, the yield will be slightly less than specified. -- posted by breezermom

Cinnamon Apple Cranberry Relish

Fri, 08 Jan 2010 12:19:45 -0500

My sister brought this to Christmas dinner and it was delicious! -- posted by I_luv_sweets

Fudge Frosting/ Hot Fudge Sauce

Fri, 08 Jan 2010 15:45:03 -0500

Originally the recipe was used as frosting for my grandma's chocolate mayonaise cake, but also works well as a hot fudge sauce for ice cream. It's not overpowering in sweetness or flavor and I love the smooth texture. You decide or do what I did and try both. Cooking, prep, and yield is approximate. -- posted by Mom2J&A

Sriracha Cocktail Sauce

Fri, 08 Jan 2010 16:06:23 -0500

Catch of the day the Louisiana Way.This is a little spicy! -- posted by Moontan Master!

Pico De Gallo

Fri, 08 Jan 2010 17:13:30 -0500

nice spicy salsa -- posted by Kathy Riv

Lemon Cream

Sat, 09 Jan 2010 20:44:31 -0500

Source: Anne Lindsay's New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. -- posted by Dreamer in Ontario

Simple Roasted Red Pepper Cream Sauce

Sun, 10 Jan 2010 15:04:58 -0500

Three (3) ingredients (I considered salt and pepper as one ingredient), is all you need for this great sauce. It goes great over chicken, pork, grilled fish, or tossed with pasta. This is the recipe that I first made the sauce for Recipe #384935, and still one of my favorites. You can make your own roasted red peppers, or you can buy a jar of them. They are certainly not hard to make, but both work equally well. -- posted by SarasotaCook

Chunky Apple-Rhubarb Sauce With Dried Cranberries

Mon, 11 Jan 2010 07:55:41 -0500

from Eating Well - may be made ahead and refrigerated for 5 days or frozen for 1 month, just defrost on high for about 2 minutes in the microwave or in a saucepan over low heat -- posted by ellie3763

Thai Peanut Sauce

Mon, 11 Jan 2010 11:57:57 -0500

Great sauce for chicken satay or even as a stir fry sauce. Occasionally, I like to add a tablespoon of lime juice. Enjoy!! -- posted by KPD

Peanut Satay Sauce

Mon, 11 Jan 2010 15:44:12 -0500

This differs from my other peanut sauce. I like this one because it's pureed until smooth in the food processor and it doesn't contain coconut milk like my other one. -- posted by KPD

Simple Roasted Red Pepper Sauce

Mon, 11 Jan 2010 18:57:50 -0500

From a Quick Fix cookbook. Tasty. You can use vegetable broth instead of chicken broth. -- posted by Londonsbk

Apple Cranberry Topping

Mon, 11 Jan 2010 19:16:57 -0500

Awesome apple topping for oatmeal, waffles, yogurt, ice cream or anything that needs a little kickstart. If you like your topping a little thicker, add a tiny bit of dissolved cornstarch (--1/2 teaspoon) at the very end. -- posted by Violettes4me

Barbecue Sauce

Mon, 11 Jan 2010 23:45:22 -0500

From the kitchen of Julie Lang Vandervoort, Pella IA. -- posted by TLC-MO

Poached Halibut, Creamy Celery Sauce & Tomato Relish

Tue, 12 Jan 2010 13:40:09 -0500

This is healthy change from baked or fried fish. Fresh halibut is a wonderful firm, mild fish and poaching just highlights that. Now if you can't find Halibut, Cod will also work, and if you can find fresh fish, even better. Serve with a quinoa salad and maybe some micro or spring greens for an extremely healthy meal. -- posted by SarasotaCook

Turkey Gravy

Tue, 12 Jan 2010 13:47:27 -0500

From my collection of handwritten recipes 1964. Note: Amounts depend on how much fat and flour were used. -- posted by CJAY

Sarasota's Fresh Tomato and Olive Relish

Tue, 12 Jan 2010 14:37:34 -0500

A simple fresh tomato relish. Serve this over fresh fish, chicken, or lamb. Just a few minutes to put together, let it set at room temp for 5-10 minutes and it is ready to enjoy. -- posted by SarasotaCook

Cheese Sauce (With Flour)

Tue, 12 Jan 2010 17:32:39 -0500

A cheesey sauce that can be used with different cheeses for different things. Use cheddar and put it on veggies, or use parmesan and now you have alfredo! No eggs, no mayo. Recipe from my mom. -- posted by Velvet Elevator

Whopper Sauce

Tue, 12 Jan 2010 17:33:15 -0500

Put it on your burger or use it as a dipping sauce! -- posted by CheffieWhite

Dried Chili Salsa

Wed, 13 Jan 2010 10:36:31 -0500

This is a great recipe for any chili base. It is Hot. As it should be ;-) -- posted by DiB's

Chicken Wing BBQ Sauce

Wed, 13 Jan 2010 18:07:02 -0500

I have gotten this recipe from my FIL. I use it to par-broil the chicken first then finish it on the grill. i also use it for pork chops on the gril, i baste and flip alot though. If deep frying the wings add some hot sauce to the mix to your tasting. -- posted by For_Starters

Bruschetta Sauce

Wed, 13 Jan 2010 18:10:13 -0500

Delicious. One batch will not be enough. To have more for later, make several batches. -- posted by Well-Aged Cooky

Teriyaki Sauce and Marinade

Wed, 13 Jan 2010 18:42:39 -0500

This is the sauce from a grilled salmon with teriyaki sauce recipe I found here. I liked the sauce and wanted to use it for other things, so I am posting it for safe keeping, and to get the nutritional value. Really good! -- posted by Mrs Thompson to be

Burgers Lafayette (Special Seeping Sauce)

Wed, 13 Jan 2010 18:45:11 -0500

I am a fan of the HBO True Blood series. Their chef, Lafayette, came up with a sauce to keep your hamburgers, or beef roast, warm and moist until ready to serve. Just grill up some good hamburger patties and as they cook add them to the sauce until ready to serve. Yummy! -- posted by Chef #229369

Peach Chili Sauce

Thu, 14 Jan 2010 12:16:01 -0500

Oh so good. This is a condiment, used the same as ketchup or picallili. Wonderful with pork and chicken. I use it as an ingredient in my cooking. I like to mix it with a few cans of different beans for a quick, easy Calico Beans. I also pour it over meat loaf, and love it on my burgers. Don't use a food mill on this one, you want it chunky. -- posted by Well-Aged Cooky

All Purpose Super Sauce

Fri, 15 Jan 2010 03:34:03 -0500

From my collection of handwritten recipes. -- posted by CJAY

Basic Croquette Sauce

Fri, 15 Jan 2010 04:21:31 -0500

From my collection of handwritten recipes 1964. -- posted by CJAY

My Basic Sauces

Fri, 15 Jan 2010 04:49:53 -0500

From my collection of handwritten recipes 1964. -- posted by CJAY

Easy Sweet & Spicy Jalapeno Relish

Fri, 15 Jan 2010 18:28:25 -0500

This is so easy that anyone can do it, and it makes a really great sweet/hot relish. -- posted by Chef Roly-Poly

Cheese Sauce

Fri, 15 Jan 2010 23:32:06 -0500

I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Arabic Garlic Sauce

Sat, 16 Jan 2010 10:12:27 -0500

from gomideast.com.For shaorma or falafel sandwiches. -- posted by littlemafia

Horseradish Cream Sauce

Sun, 17 Jan 2010 20:46:49 -0500

Published in Cook's Country magazine, Dec/Jan 2007. Prepare at least 1 hour before serving to allow time for the sauce to thicken. Serve with Recipe #408758. The sauce can be refrigerated in an airtight container for up to 2 days. -- posted by swissms

Dehydrator All Purpose Tomato Sauce

Mon, 18 Jan 2010 19:44:19 -0500

This recipe is adapted from recipes that came with my Nesco dehydrator and uses their "Fruit Roll Sheets". You could substitute parchment paper sprayed with a vegetable spray, like Pam. Cooking time includes dehydrator drying time. -- posted by TxGriffLover

Ma's Spaghetti Sauce

Tue, 19 Jan 2010 11:49:37 -0500

Slightly sweet sauce that my mom has been making for as long as I can remember. The story goes that one of my uncle's got the recipe from a fireman he worked with at the fire house. It yields a large amount (she used to double this!) - enough to freeze and serve for later. In fact, my brothers and sisters and I agree it tastes better after its been frozen. -- posted by Chef #1525314

Quick and Easy Garlic Aioli

Tue, 19 Jan 2010 16:53:45 -0500

I was taught to make this Aioli in Spanish cooking classes, it is basically a fast way to make an real (or almost real) Aioli without resorting to using pre made mayonnaise. It tastes great and takes under 5 minutes to prepare. You will need a thin tall measuring cup or jug and a hand held (vertical or stab) blender. If you don't like garlic, you can make without. You can add things like herbs (fresh or dried), black pepper, smoked paprika or other things you like. Experiment with the amount of oil and lemon juice. If you want it to be more rich add two eggs yokes instead of one whole egg. -- posted by Claytox

Pickle Sauce (Michael Smith)

Tue, 19 Jan 2010 17:12:43 -0500

This recipe is supposed to go with Recipe #409356. You can put this together while your salmon is cooking It's easy and yummy and kids usually like it! It's a fresher and better version of tartar sauce. Enjoy! -- posted by Nif

Classic Hot Fudge Sauce

Wed, 20 Jan 2010 22:42:02 -0500

This great hot fudge sauce recipe that I changed a bit, is from Mother's Bistro in Portland, Oregon. It is very quick to make and is perfect for topping ice cream with. I like it because it's not to sweet. -- posted by Cupcake-Princess

Creole Sauce

Thu, 21 Jan 2010 12:32:05 -0500

From Diners, Drive-ins and Dives cookbook. Recipe courtesy of Niki Stavrou of Victor's 1959 Cafe, Minneapolis, Mn. -- posted by mightyro_cooking4u

Sweet Tamarind Chutney

Thu, 21 Jan 2010 13:23:26 -0500

This is a Gordon Ramsey recipe that I found to go with the Morrocan Stuffed Chicken & Roasted fennel recipe I have posted on here. Though this chutney is of Indian cuisine it goes very well with both Indian & North African dishes. You can store this up to 3 days before using, and in my opinion aking it up in advance not only is easier, but tastes extra lovely too. *** You can use soft brown sugar OR jaggery.. RZ wont recognise jaggery so I have listed ingredient as soft brown sugar. -- posted by JinxTheCat

T - Bone Steaks With Garlic Butter Sauce

Thu, 21 Jan 2010 14:18:33 -0500

I found this recipe clipping from the Vancouver Province dated May 21, 1997 while browsing through an old cookbook of mine it says it is from the Steak Lover's Cookbook; we made this sauce absolutely yummy! -- posted by oilpatchjo

Fresh Tomato Pasta Sauce

Thu, 21 Jan 2010 14:36:20 -0500

This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this when its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes! -- posted by Tisme

Grilling Sauce

Fri, 22 Jan 2010 15:15:41 -0500

Found this in my mom's recipe box. Not sure where it came from but had been used extensively. -- posted by AZPARZYCH

Slow-Cooker Apple Butter

Mon, 25 Jan 2010 09:09:59 -0500

From "The Apple Barn Cookbook." -- posted by mailbelle

Mom's Carmely Pancake Syrup

Mon, 25 Jan 2010 10:50:41 -0500

My mom (also my paternal grandmother- that's where it came from...they used to have a dairy back in the day) would always make this when we ran out of pancake syrup. It is different than anyone on here. It is soooo homemade and yummy!!! May be a little rich for some!! Easy and simple to maked!!! Enjoy!! -- posted by Chef GreanEyes

Chicken Wing Sauce

Mon, 25 Jan 2010 11:13:19 -0500

A creamy, easily adaptable sauce for chicken wings. Also very good for braising chicken breasts. -- posted by Chef #1469984

Peanut Butter Sauce for Ice Cream (Friendly's Copycat)

Mon, 25 Jan 2010 11:24:24 -0500

This tastes just like Friendly's Restaurant peanut butter sauce. Drizzle it over vanilla ice cream and add some reese's pieces for an easy, delicious dessert! -- posted by Chef #631739

Easy Curry Mayonnaise (For Sweet Potato Fries)

Mon, 25 Jan 2010 12:14:18 -0500

I saw this recipe on Best Recipes Ever and loved it. It is a great dip for sweet potato or yam fries, and so easy to make! -- posted by 2boyzmum

Simple Brandy Cream Sauce for Ravioli

Mon, 25 Jan 2010 15:24:50 -0500

I'm on a cream sauce and ravioli kick right now. This is a simple sauce to make. It doesn't matter what kind of brandy you use; you can also sub gold rum although brandy gives it a richer taste. But it would also probably taste fine if you omit it. This is a good amount for about 4 servings, 700g/1.5 lbs of premade ravioli. -- posted by the80srule

Caramelized Applesauce With Pecans and Golden Raisins

Tue, 26 Jan 2010 07:36:22 -0500

From a magazine; sounds fancy but easy to make! -- posted by AZPARZYCH

Big Batch Dulce De Leche

Tue, 26 Jan 2010 09:05:20 -0500

I love this recipe because you can prepare several cans of dulce de leche at once and they keep for months in the cupboard ready to use at a moment's notice. Also there is no stirring while it's cooking. The first time I made it I admit I was nervous boiling unopened cans of sweetened condensed milk but it worked perfectly but BE SURE TO KEEP THE WATER LEVEL WELL ABOVE THE CANS while they are simmering for 3 hours. The water pressure from all sides of the cans keep them from blowing up and meanwhile the condensed milk inside cooks like it would in a pressure cooker and it turns into caramel. -- posted by Ronalynne

Sweet and Sour Sauce

Tue, 26 Jan 2010 19:40:46 -0500

I made this wonderful thick sauce to put on tofu and it got rave reviews. The recipe makes enough to cover one or two blocks of tofu depending on how much sauce you prefer. -- posted by BB2011

Quick Satay Sauce

Wed, 27 Jan 2010 05:08:04 -0500

Taken from a promotion for coconut milk. -- posted by katew

Cucumber and Caper Salsa

Wed, 27 Jan 2010 12:07:54 -0500

This salsa is cool with a tangy twist, made using similar ingredients to the classic Italian sauce salsa verde. It is a perfect accompaniment for barbequed fish. -- posted by English_Rose

Spicy Peanut Sauce (For Noodles or Dipping)

Thu, 28 Jan 2010 15:31:47 -0500

I wanted a good peanut sauce and this is a hybrid of some i found from various sites. I love it with whole wheat spaghetti (or rice noodles), bean sprouts, bok choy, shredded carrots, seedless cucumber and chicken all tossed together. -- posted by newmama

Lower Calorie Quick Hot Fudge

Thu, 28 Jan 2010 15:53:18 -0500

This is a quick hot fudge recipe that I use when I really want to indulge. You can mix in any kind of 70% Cocoa and above chocolate bars (bars usually come as 2 oz, so you would need 2). I prefer to use Dagoba pure unsweetened chocolate. Whatever is available will work. -- posted by Southern Kitchen Gardener

Sweet and Hot Wing Sauce

Thu, 28 Jan 2010 16:14:55 -0500

This is a wing sauce that I got off of allrecipes and it's very good. It's hot and sweet (more hot than sweet) but it's delicious. I bread my wings, deep fry and just swirl them around in this sauce. Great with a side of ranch dressing. -- posted by msjill111

Zesty Homemade Spaghetti Sauce

Fri, 29 Jan 2010 17:25:43 -0500

I started off with my family's favorite recipe for homemade spaghetti sauce, which is very good but a bit mild for my preference. So I kept adding certain ingredients until I was satisfied, and I ended up with the recipe posted here. I have added red pepper flakes on occasion too, but that makes the sauce a bit spicy and "over the top" for my kids. -- posted by NorthwestGal

Tofu Pesto Mayonnaise

Sat, 30 Jan 2010 06:23:08 -0500

This is great served with a roasted vegetable salad. -- posted by katew

Mango Tango Salsa -

Sat, 30 Jan 2010 21:29:01 -0500

This is a delcious salsa. Its taste is a combination of sweet, sour and spicy flavors. Enjoy this recipe. -- posted by pinky kookie

Wheatley Hills Marinara Sauce

Sun, 31 Jan 2010 21:04:16 -0500

Bon Appetit Mar 1977, page 6. Used for Scampi a la Wheatley Hills. -- posted by Rinshinomori

Simply Perfect Honey Mustard

Mon, 01 Feb 2010 12:12:39 -0500

This a great recipe to use as french fry dipping sauce, or even as a topping on steamed vegetables!! -- posted by Charity_Cooker

Yum Yum Sauce

Mon, 01 Feb 2010 12:13:57 -0500

This recipe is similar to the Yum Yum sauce served in teppenyakki restaurants in the United States. It's important to allow to sit overnight in order for all flavors to properly combine. It is also recommended that you use Hellman's mayonnaise. -- posted by Chef #1527361

Easy Bigarade Sauce (L'orange)

Mon, 01 Feb 2010 21:06:59 -0500

I made this to go with duck, but it would be terrific with chicken or pork as well. -- posted by Ice Cool Kitty

Vegetarian Pasta Sauce

Tue, 02 Feb 2010 13:01:27 -0500

From A Veg*n for Dinner blog (http://www.aveganfordinner.blogspot.com/) -- posted by stingo

Cumberland Sauce

Tue, 02 Feb 2010 13:11:38 -0500

Stir up an irresistible accompaniment to ham with this fabulous recipe for Cumberland Sauce. -- posted by English_Rose

Authentic Mexican Style Table Salsa

Wed, 03 Feb 2010 08:53:58 -0500

This is an authentic mexican style table salsa. I have spent years perfecting this to achieve the taste of the salsas I had while in Mexico. It's a smooth table salsa which is typical of authentic mexican table salsa. You can make it as mild or hot as you like by adding or reducing the amount of chiltepines or chile pequins. Enjoy! -- posted by Raw Chef

Salsa De Aguacate (Avocado Sauce)

Wed, 03 Feb 2010 18:51:46 -0500

A simple dip for plantain chips, fried yuca, fried plantain, or potato chips. Try it on beef tacos or burritos too. -- posted by Ice Cool Kitty

Tucson Salsa- Mild

Thu, 04 Feb 2010 10:28:17 -0500

Since I was a Fire Chief in Tucson, I made this recipe for my wife and girls. It was always well liked at Fire Dept. functions. This is NOT a hot and spicy salsa. Now that I am retired, my girls still request it for their parties. Enjoy! -- posted by Susie Pots & Pans

Robert's Dipping Oil (For Bread)

Thu, 04 Feb 2010 11:26:12 -0500

My sweetie and I found a store bought dipping oil that was great. We both like spicy oil and this was perfect. Well you might know, the stores stopped carrying it, so I decided to experiment and finally came up with this oil and we think it's better than the store bought oil. Hope you do too. -- posted by Chef Roly-Poly

Easiest, Tastiest Carolina Style Barbecue Sauce Ever

Fri, 05 Feb 2010 08:40:39 -0500

Carolina style barbecue sauce, but I use some ketchup, because I'm a northerner. :P Its tangy, sweet and just spicy enough to make your nose run. -- posted by Chef #1231275

Bleu Cheese Alfredo

Fri, 05 Feb 2010 09:32:20 -0500

I first made this as a sauce to drizzle over chicken roulade, but there's no reason it can't be used with pasta, or anything else. Measurements are approximations and should be adjusted according to individual taste. -- posted by Greg #3

Grammy's BBQ Sauce

Mon, 08 Feb 2010 10:48:30 -0500

My Grandmother, (whom is responsible for supplying the wonderful Simple Cake Filling) recipe had given me her BBQ sauce recipe. In all honesty, me and BBQ just don't mix. I normally do not like BBQ sauce AT ALL but my Grammy's I just can't get enough of. To each his own but I certainly like the flavor of this one. It's not too heavy with that smoky taste -- posted by D. Rose

Caramel Sauce

Mon, 08 Feb 2010 10:57:17 -0500

This is the caramel sauce my family use to fill small pastry cases. The final step of beating the caramel well is very important - the caramel should become light brown in colour -- posted by ballarat

Muir Glen Fire Roasted Salsa

Mon, 08 Feb 2010 11:57:57 -0500

This is a recipe that I found on the label of Muir Glen fire roasted tomatoes with green chiles. It's a very simple salsa recipe and doesn't require the addition of a jalapeno pepper, but still has a kick from the chiles in the tomatoes. Cooking time is chilling time. -- posted by LARavenscroft

Asian Basil Pesto

Mon, 08 Feb 2010 12:07:50 -0500

Toss with rice noodles, or dollop on fish or chicken. -- posted by yummo

Salsa Crudo

Mon, 08 Feb 2010 12:07:57 -0500

From Cooking Light Magazine. Great on pasta, grilled bread, chicken, or fish. -- posted by yummo

Neely's Barbeque Sauce

Mon, 08 Feb 2010 21:01:59 -0500

From Down Home with the Neely's Cookbook, this is a get down barbeque sauce! Tweeked just a leeetle bit! -- posted by Sharon123

Basic Fresh Tomato Sauce

Tue, 09 Feb 2010 16:28:13 -0500

I discovered this sauce recipe by total accident, randomly paging through a 33 year old Sunset canning book. Once made, it is the BEST fresh tomato sauce I've ever tried or made. Well worth the time it takes to make from scratch. -- posted by The_Swedish_Chef