Recipezaar: Appetizers,Sauces recipes

Easy Food Processor Salsa II

Wed, 07 May 2008 18:18:02 -0400

A tweak on one of my top rated recipes. A thick salsa with bold flavors that's sure to please. -- posted by SuperSpike

Chevys Fresh Mex Salsa

Sat, 17 May 2008 00:32:26 -0400

I am saving this recipe here for safe keeping until I can try it. Chevy's is my favorite mexican restaurant. Their salsa is the best. I found this on another web site. If you try it before I do let me know how it is. -- posted by children from A to Z

Lime Cucumber Salsa

Fri, 30 May 2008 19:21:10 -0400

From TOH - yet to try. -- posted by BeansnRice

Guatemalan Salsa

Tue, 03 Jun 2008 00:04:16 -0400

This is an interesting tomato free salsa I found in the 'World Cafe 2' cookbook which celebrates vegetarian recipes from around the world. -- posted by Sarah_Jayne

Pico De Gallo

Mon, 30 Jun 2008 01:42:01 -0400

A delicious and cheap alternative to store bought salsa!! The serrano peppers give this recipe some heat, and is great with your favorite mexican dish or by itself with tortilla chips -- posted by ChefSirloin

Rooster Style Chili Paste (Sriracha)

Sat, 05 Jul 2008 17:56:33 -0400

This is a nice easy to make recipe. It'll last several months in the fridge, although I go through it pretty quick. Something you can add to a lot of recipes or serve as a condiment. -- posted by Potatoes Browning

Horseradish Dipping Sauce

Wed, 23 Jul 2008 02:42:58 -0400

I found this in The Great American Brand Name Cookbook (fantastic btw, i'd recommend buying it). I've posted a ton of recipes but this one I've actually made and I love it with shrimp cocktail! Enjoy! -- posted by flipside1794

Vietnamese Egg Roll Dipping Sauce Cheap Easy

Thu, 31 Jul 2008 02:28:28 -0400

My family has been making this for years since they immigrated from Vietnam. It's really good and LIGHT, as opposed to the strong flavor of uncut fish sauce. It can also be used as dressings for cabbage salads and any other dishes that needs a light wake-me-up of flavor. You can substitute 'cups' or 'parts'. If you make big batches, you can refrigerate the in a sealed bottle and take it out whenever you need. It stores really well in the refrigerator. I found this sauce is best with egg rolls that are made with pork, but it can be used with any other egg rolls. Please, Enjoy! -- posted by msvietpig

Asian Peanut Sauce

Fri, 08 Aug 2008 16:52:48 -0400

used in recipe for "GRILLED LEMONGRASS BEEF-PORK/TOFU AND NOODLE SALAD" delicious, variable, basic and easy to change recipe for traditional asian peanut sauce. most amounts are eyeballed, every batch I make tastes different! -- posted by Papagayita

Chipotle and Roasted Red Pepper Salsa

Tue, 12 Aug 2008 13:24:47 -0400

A mild, smoky salsa that is best served warm. -- posted by Blake B

Cinco De Mango Salsa Recipe

Fri, 15 Aug 2008 13:07:26 -0400

Fresh and flavorful! Fantastic salsa that is a cool and refreshing treat in summer or anytime! Fast, fresh and flavorful! Try this on top of grilled chicken breast, grilled fish or as an appetizer with chips. From The National Mango Board. -- posted by mama's kitchen

Mango Salsa

Mon, 18 Aug 2008 20:25:45 -0400

This recipe came with my cuisenart hand blender. It's one of the first things i made with it, and it was Great!!! -- posted by swimmer175

Fresh and Tasty Salsa

Thu, 21 Aug 2008 15:26:14 -0400

a garden fresh salsa that is absolutely delicious -- posted by Urethra Franklin

Honey Mustard Dipping Sauce Blend

Wed, 03 Sep 2008 17:39:57 -0400

"Honey, mustard and a dash, of barbaque sauce blend in perfect harmony as a simple dapper dipper sauce!" I used this with fresh, chewy (dough) pretzels, and fries, chicken wings, and for sauteed smoked sausage. -- posted by Chef 695933 GRPA!

Eggplant Dip

Wed, 10 Sep 2008 00:44:59 -0400

yummy yummy yummy! -- posted by squeak-a-latto

Thick Peanut Sauce

Mon, 29 Sep 2008 17:47:48 -0400

from "Master Class at Johnson & Wales", episode "Cooking with Peanut Butter" (2006). Serve with crudites. -- posted by DrGaellon

Sticky Cucumber and Peanut Dipping Sauce

Wed, 01 Oct 2008 22:09:16 -0400

Delicious sauce for coconut shrimp, egg rolls, skewered meat etc. Makes an impressive and authentic appetizer. -- posted by Kathy!!

Easy Seafood Cocktail Sauce

Sun, 02 Nov 2008 20:10:33 -0500

This versatile cocktail sauce has some "zip" to it from the horseradish and hot sauce, but these can be adjusted to suit your taste. -- posted by Bayhill

Sun-Dried Tomato Salsa (Raw Recipe)

Mon, 17 Nov 2008 00:23:54 -0500

A simple "raw foods" recipe found online at Raw Sacramento. -- posted by JanuaryBride

#1 Hot Wing Sauce

Thu, 27 Nov 2008 00:39:08 -0500

This is a GREAT wing sauce that is super easy to make and has incredible flavor. Your party guests or family will love it. -- posted by Future

Fresh Lime Salsa

Wed, 03 Dec 2008 23:17:43 -0500

From a super market recipe card. No tomato, just lots of fresh flavor. -- posted by dicentra

Spicy Sweet and Sour Sauce

Tue, 09 Dec 2008 22:58:56 -0500

Perfect with Thai Salad Rolls! From Thai Cooking and More. -- posted by Karen From Colorado

Salsa of Win

Thu, 11 Dec 2008 21:49:34 -0500

This is seriously the best salsa ever. It is especially excellent with grilled chicken marinated with lime/apple juice. But really, it's great with anything. We also dipped apple slices in it, and it's good with tortilla chips too. One of the best cullinary experiments I've ever randomly come up with. It has a complex sweet-hot-tangy flavour that will absolutely rock your world. It did mine. -- posted by Kaj V.

Apple, Green Onion, and Jalapeño Salsa

Thu, 25 Dec 2008 01:00:32 -0500

This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004). -- posted by blucoat

Benito Bean Dip With Zippy Zonya Mexi Mix

Tue, 30 Dec 2008 01:18:02 -0500

Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008. -- posted by KateL

Meaty Cheesy Pizza Fondue or Dip

Tue, 30 Dec 2008 21:18:18 -0500

This is adapted from a Taste of Home recipe from their newsletter. I changed things around a bit to match my family's tastes. You can use ground beef instead of sausage and you can also add some mushrooms if you like. -- posted by Karen=^..^=

Cilantro and Mint Salsa / Dip

Mon, 05 Jan 2009 23:50:25 -0500

Herby flavours work together well in this fresh-tasting salsa. Serve with spicy chips for dipping. -- posted by English_Rose

Green Tomato Salsa

Tue, 06 Jan 2009 23:17:26 -0500

This is actually my friend's mom's recipe. But I have made it three years in a row now and canned hundred's of jars. We usually have a bumper tomato crop and are able to pick green tomatos from the garden. If they are on the small side use two for each one large tomato listed in the recipe. I usually pick one day and do six batches at once and can them well into the night. Also please note that when you put two or three batches in one large pot sometimes the bottom can burn one trick I use to prevent that is to take a wire coat hanger and bend it into a "V" and put it on top of your element under the pot I know sounds wierd but it works! Cooking time does not include canning time. -- posted by Ladymedic

Lebanese Tomato Salsa (Banadurah Harrah)

Wed, 07 Jan 2009 18:40:49 -0500

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread. -- posted by English_Rose

Madbucha

Thu, 08 Jan 2009 18:59:02 -0500

A spicy tomato salad -- posted by BarefootandpregnantintheKitchen

Very Quick and Easy Salsa

Sun, 18 Jan 2009 01:36:31 -0500

I don't know where I found this recipe but everyone really loves it. We can't go to any of our friends home without them asking us to bring it. We tend to use more jalapenos than it calls for but that's a matter of taste of course. -- posted by Papa in Mass.

Lighter Guacamole

Tue, 27 Jan 2009 12:43:37 -0500

A lighter version of guacamole made with green peas. -- posted by Ice Cool Kitty

Cocktail Sauce (Gluten, Dairy, Egg, Citrus, Hfcs Free)

Mon, 02 Feb 2009 01:36:54 -0500

Cocktail sauce for people who can't eat anything -- posted by Chef #1091506

Beet Raita

Sun, 08 Feb 2009 23:43:31 -0500

Using beet in this recipe makes and unusual but tasty change from the usual cucumber. -- posted by English_Rose

Spinach and Dill Raita

Sun, 08 Feb 2009 23:48:07 -0500

Another way of making raita without cucumber -- posted by English_Rose

Green Coriander Chutney

Mon, 09 Feb 2009 16:01:32 -0500

This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate. -- posted by Ferng

Nick's Salsa

Mon, 16 Feb 2009 01:19:58 -0500

This salsa is a staple at all of our family events and we serve it along side my bean dip! This recipe makes a very large amount. Make sure that your tomatoes and onions are roughly the same in size, and in order to make the salsa hotter, leave the seeds in the jalapenos. -- posted by Laouli

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Mexican Flavored Nacho Cheese Sauce - Vegan

Fri, 20 Feb 2009 11:21:43 -0500

Great for dipping tortilla chips or veggies. Also a great topper for tacos, burritos or enchilladas!! -- posted by Kozmic Blues

Phyllis' Fresh Salsa

Mon, 23 Feb 2009 13:23:40 -0500

This recipe is a great way to add extra vegetables to your diet without adding the extra salt and preservatives of the bottled stuff. -- posted by budgiesntiels

Phyllis' Fresh Guacamole

Mon, 23 Feb 2009 13:24:43 -0500

A quick and easy way to add some fresh vegetables to your daily diet. I spread the guacamole on a tortilla and add rice and Phyllis' Fresh Salsa for a quick and easy meal. -- posted by budgiesntiels

Bell Pepper Salsa

Tue, 24 Feb 2009 11:19:00 -0500

Not having a recipe for salsa (and having peppers that needed to be used), this was my 'making it up as i go' attempt that turned out well. Using a blender makes this super quick and easy to throw together. With the habanero I used, the salsa came out with a bit of a bite! This of course can change depending on your peppers, but if you'd like it tamer, I'm sure a jalapeno could be used instead. The flavour of the garlic is pronounced, so adjust to suit your tastes. The tequila isn't needed, but I like what it adds to the salsa. Goes well with cornmeal pancakes. -- posted by Chef #502819

Uncooked Tomato Sauce

Sun, 08 Mar 2009 17:32:28 -0400

Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish. -- posted by Lille

Pudge's Honey Cashew Sauce

Thu, 12 Mar 2009 00:27:08 -0400

My children and I love Chinese Food, so I started experamenting at home with different things. We love the taste of Real Honey, and believe me, you can taste the Honey in this one! -- posted by PeNutButerPudge

Maya's Super Yummy Secret Sauce.

Thu, 26 Mar 2009 09:41:17 -0400

This is a really easy to make. really high in taste sauce. good for dipping fries, chips, veggies. also good on wraps, burgers, sandwiches. it's easy to make. it's a kid (and grown up) pleaser. this sauce is a must when we bbq. Your kid or teen will enjoy making this recipe. -- posted by Maya's Mama

Roasted Shrimp and Cocktail Sauce

Sun, 05 Apr 2009 21:57:04 -0400

Great addition to any buffet. The shrimp can be served warm, room temperature or chilled. -- posted by hotdish

Simple Mayonnaise

Tue, 21 Apr 2009 10:25:01 -0400

From Pol Martin Cookbook. Great as a party dip for cold cuts, and veggies. -- posted by daisygrl64

Aji De Tomate De árbol - Tree Tomato Hot Sauce

Thu, 23 Apr 2009 01:00:30 -0400

I'm a little obsessed with the possibility of moving to Ecuador. This is a recipe using the tree tomato which looks like a roma tomato, but pointier. From: http://laylita.com/recipes/2008/03/10/tree-tomato-aji/ -- posted by ThatSouthernBelle

A Really Good Cilantro Sauce

Sat, 25 Apr 2009 15:36:46 -0400

This is a very versatile sauce. It can be used with chicken, pork, fish, pasta, and beef. I thought I had lost my recipe and after much searching I found it rewritten on a piece of scratch paper! I decided to post it here for safe keeping and others to enjoy! -- posted by Chef #643376-Mother Pug

Easy Chocolate Dip

Mon, 27 Apr 2009 01:16:12 -0400

This goes with a recipe for tropical fruit kebabs, but I find it works great with anything needing a chocolate dip. You can use it as fondue, too. -- posted by Super Wifey

Ancho Chili Puree

Tue, 28 Apr 2009 01:59:55 -0400

This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it. -- posted by Buster's friend

Mojito Dipping Sauce

Tue, 28 Apr 2009 11:50:09 -0400

This sauce is great with chicken or fish. I have used this for breaded chicken tenders and grilled shrimp. We loved it. -- posted by MRSJSPANTS *

Tomatillo Salsa

Thu, 30 Apr 2009 14:48:12 -0400

Although I cut down the heat of the chilies in this version, the original of this recipe came from the 2004 Healthy Latino-Recipes Made with Love. -- posted by Sydney Mike

Fresh Salsa

Fri, 01 May 2009 03:14:32 -0400

This recipe for salsa was a spanish assignment during my senior year in high school. We had to translate it and the make it. If you don't like spicy foods, add a lot of lime juice, and then you have a fresh citrusy salsa that isn't spicy. -- posted by purple one

Saffron Alioli

Tue, 05 May 2009 01:44:52 -0400

This can accompany recipe #xxxxx or serve it with roasted red potatoes, veggies, or crab cakes. It takes just minutes to make. From Gourmet. -- posted by cookiedog

Kickin' Salsa

Wed, 06 May 2009 17:46:27 -0400

Spicy, tangy, fresh, a real crowd pleaser. If you don't have fresh tomatoes on hand substitute 4 15 ounce cans of diced tomatoes. -- posted by I <3 Cookbooks

Martha's Salsa Verde

Fri, 08 May 2009 01:40:59 -0400

From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT 5. -- posted by alligirl

Ranchero Salsa

Sat, 09 May 2009 12:22:50 -0400

Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5. -- posted by alligirl

Ron's Seafood Sauce

Tue, 12 May 2009 00:46:47 -0400

A good all around seafood sauce - good on cooked shrimp as a dip and also oysters cooked in the shell on the grill. -- posted by Top Billing

Salsa Verde With Papalo

Wed, 13 May 2009 22:13:24 -0400

Serve over pork, chicken, tacos, beans or with chips. From homesicktexan.blogspot.com -- posted by ThatSouthernBelle

Salsa to Dare the Devil.

Wed, 20 May 2009 14:26:19 -0400

We dare you to try our deliciously different salsa. Through the first weeks of the tour, the Dining Daredevils have discovered how much we have in common in the kitchen. There are no picky eaters on this team, so this daringly delightful salsa is perfect for us. Hot chiles give plenty of heat, but cherries and orange provide some sweet. Cocoa powder adds an extra twist of adventurous flavor to a salsa that sums up our "try anything" attitudes. Posted for ZWT 5 Salsa Challenge. (Ingredient credits: tomatillos; yours truly, chiles; MarylandJim, garlic; DreamGoddess, black beans; tomsawyer, onions; SueVM, Bell Peppers; Studentchef, orange juice; MamiJanine, dried cherries; MichelleBerteig, cilantro; Hollygolightly.) -- posted by EmmyDuckie

Zesty Chipotle Lime Crema

Wed, 20 May 2009 14:38:47 -0400

I love this combination of ingredients and have used them before in an aioli . I was inspired by a couple of other recipes to mix them in sour cream instead to make a delicious crema. This makes a delicious topping for tacos, enchilada's or anything else you want to add some pizzaz to! One chipotle is plenty spicy for us, add more to your personal taste. -- posted by momaphet

Almond, Basil & Tomato Pesto

Sat, 23 May 2009 17:46:57 -0400

A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta. -- posted by English_Rose

Ahi Katsu With Wasabi Ginger Butter Sauce

Sat, 23 May 2009 18:19:24 -0400

Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette! -- posted by Buster's friend

Amy's Fresh Salsa

Wed, 27 May 2009 22:31:45 -0400

This is a great salsa that you can make ahead of time and do not have to cook. It is an especially great summer recipe when you have a garden and is a must at all my familys parties! To make this, i used the little blender that came with my emersion blender, but if you dont have one you can use a small food processor. The salt will draw moisture out of the tomatoes, so if it bothers you you can drain it, but i dont bother. -- posted by hotdish

Gyoza Sauce

Wed, 27 May 2009 22:58:32 -0400

This is a simple sauce to make at home for steamed dumplings with an asian flair. -- posted by Ocean

Roasted Pineapple, Basil, Serrano and Saffron Salsa

Mon, 01 Jun 2009 00:40:48 -0400

Bon Appetit, March 2005. Tumeric and saffron gives this salsa a golden hue. -- posted by swissms

Blustery Bourbon Sauce

Sun, 07 Jun 2009 22:24:39 -0400

This recipe is taken from "Of Tide & Thyme" published by the Jr. League of Annapolis, MD in 2001. This sauce is recommended to be served with meatballs. Sour mash bourbon is recommended. -- posted by Dan-Amer #1

Rio Brava Salsa

Sun, 07 Jun 2009 22:44:00 -0400

From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements. -- posted by Barenaked Chef

Chipotle Salsa

Tue, 09 Jun 2009 13:01:59 -0400

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. -- posted by danspeca

The Best Indonesian Peanut Sauce

Sun, 28 Jun 2009 17:22:57 -0400

This recipe comes from the vegetarian times and is actually a vegan recipe, though I am not either of those things :-). I made this because I just LOVE peanut sauces and this is the best one I have had, not to mention how simple it was to make! I used reduced fat peanut butter and it didn't seem to affect the recipe at all. It will keep up to a week or so in the fridge and personally, I like to either toss it with noodles and chicken or serve it with chicken chunks over brown rice. I don't like things spicy and this was perfect. I also saute the chicken chunks in 1 tsp sesame oil just to enhance the flavor. It makes quite a bit of sauce, I would say it serves 6! Enjoy! -- posted by Quistis145

Grandma's Chili Sauce Tomato Relish

Mon, 29 Jun 2009 00:47:59 -0400

This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips! -- posted by Chef Teer

Buffalo Wild Wings Spicy Garlic Sauce

Sun, 12 Jul 2009 09:32:03 -0400

I had to post this online to preserve it so I could never loose it. I love BWW sauce but hate the place. I was stoked to find this recipe. Hope it goes to good use on this site. Enjoy!! -- posted by Munki

All Purpose Green Tea Sauce

Mon, 13 Jul 2009 15:52:32 -0400

Found on islandteashop.com while I was searching for different ways to use the matcha (green tea powder) I just ordered for myself. The authors of the site suggest brushing it on pork loin or salmon before baking, using it as a dipping sauce for dumplings, or trying it as a salad dressing. I bet it would be great in other things, too. Easy and different, why not give it a try? :) Serving size depends on preference and what you decide to do with it; you'll want more for a dipping sauce, probably, than you would for a brushed-on glaze. -- posted by Lynne the Pirate Queen

Matt's Chipotle-Avocado Salsa

Tue, 21 Jul 2009 15:45:07 -0400

This is my recipe for the salsa I always make for people who come over to visit. -- posted by Tabascoman77

Southern Italian Traditional Tomato Sauce

Thu, 06 Aug 2009 11:27:39 -0400

This is one of the most representative recipes from the Southern Italian cuisine of Puglia. All our cuisine is very simple but delicious because based on very fresh and seasonal ingredients that we produce locally. For this recipe, we use only these ingredients: fresh and ripe tomatoes, extra virgin olive oil, basil leaves and onion. Nothing else! To make a good tomato sauce the quality of the tomatoes you use is very important as well as the extra virgin olive oil you add on top at the end. Contrary to what people normally think, Italian cuisine does not use as much garlic as other cuisines (i.e. Spanish). Therefore to make the tomato sauce in Puglia we tend to prefer onion to garlic. Also, in Puglia we dont cover the taste of the main ingredients we are using: if we make a tomato sauce we want to taste the tomatoes and not the onion. Therefore we dont use too much onion. As for the extra virgin olive oil, we prefer to add it at the end when the tomato sauce is ready and not in advance. This is because once cooked, the extra virgin olive oil loses all the health properties and flavors. Whereas if you add it raw it still has all its flavors. To remove the acidity our grandmother always told us to cook the tomato sauce at least for two hours. If you dont have that much time, you can use a sliced carrot that helps removing the acidity, instead of using sugar. -- posted by stile mediterraneo

Roasted Corn and Black Bean Salsa

Thu, 13 Aug 2009 17:20:52 -0400

Roasted corn and fresh ingredients make this salsa a delicous snack with chips, or a great topper for any of your mexican/spanish dishes. I made it for some friends on "Fiesta Night", there were NO left overs- They were eating it by the spoonfuls! I hope you enjoy it just as much as we did. Also has a very light and fresh flavor. -- posted by Surround Sound

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

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~

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Mom's Cooked Salsa

Wed, 02 Sep 2009 11:01:39 -0400

This is a recipe created by my mother. It has a sweet vinegary flavor. I put it in pint jars and process in water steam canner. If you haven't tried my mom's then what we try to achieve is a balance of the sugar and vinegar. I just made this two days ago and ended up adding more sugar and vinegar. It's one of those mom recipes where I've tried to capture " a pinch of this and a pinch of that" So you may need to adjust to your taste. Sometimes I let a small amount cool and taste with tortilla chips beforing adding more vinegar/sugar. -- posted by Fancy Nance

Tomato Salsa for Canning

Fri, 04 Sep 2009 14:34:09 -0400

This is a great salsa to can and enjoy in the winter. I played around with several recipes I found, and just adjusted until this one matched my family's taste. We really like the citrus lime flavor over the vinegar that is used in so many recipes. It can technically be water-bath canned, but since that usually requires cooking down for a while prior to processing it gives it too much of a "cooked" flavor. I pressure can mine in order to process it in less time and without extended stove-top cooking (just bringing to a boil then placing in jars) which allows for a fresher taste. -- posted by Chef #627916

Best and Simple Authentic Salsa

Tue, 08 Sep 2009 10:21:56 -0400

My friends mother showed me how to make this salsa recipe and it is so simple, so easy and so delicious! -- posted by Chef #838778

Copy Cat Granite City Dip

Tue, 08 Sep 2009 10:57:55 -0400

To die for dip served at Granite City with their special waffle fries. Would be a great dip for practically anything and it is an excellent condiment for burgers and chicken and...well...everything! **Warning: This does not turn out as tasty or similar to the real thing when it's made with low-fat, no-fat ingredients** -- posted by RaeMay

Tippys Chipotle Mayonnaise

Wed, 09 Sep 2009 01:33:22 -0400

really tasty stuff. i like it with fried calamari. good on chicken as well! -- posted by hannahs dad

Kickin' Hot Grilled Veggies & Black Beans Salsa

Mon, 14 Sep 2009 15:06:33 -0400

This recipe strays a bit from the traditional varieties of salsa by starting with grilled veggies and adding unexpected kick from two kinds of paprika (hot Hungarian and smoked Spanish.) -- posted by Mama Cee Jay

Easy and Tasty Salsa

Tue, 15 Sep 2009 17:09:34 -0400

This is a super easy way to make homemade hot sauce! I leave the seeds in the jalapenos because I like a bit of a bite, but if you prefer it milder, you can deseed the jalapenos before boiling. The tastes really blend overnight, so it is even better the next day! -- posted by Chef #1365192

Blue Cheese Sauce

Tue, 22 Sep 2009 13:00:38 -0400

Very flexible recipe. After the ingredients are mixed, taste and adjust. Good as a dip for hot wings, Hot Pants Burgers (see my recipe), or chicken dippers. We also use it on sandwiches. -- posted by MTDavids

Vietnamese Fish Sauce

Wed, 07 Oct 2009 12:09:18 -0400

This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls. -- posted by Chef Farmer

Easy Alfredo Sauce!

Thu, 08 Oct 2009 10:38:31 -0400

This is a recipe that I stumbled across looking for a Cream Cheese free Alfredo. Its amazing on just about anything!!!!! I know its a big recipe this is actually half the recipe I have... I'm sure you could half it again if you need to. It stays good in the fridge for up to a week. I have never tried to freeze it... -- posted by Adrian #1

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Fire-Roasted Pepper Salsa

Mon, 09 Nov 2009 14:39:30 -0500

If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate. -- posted by SassiFras

"buffalo Wild Wings" Medium Wing Sauce Copycat

Fri, 13 Nov 2009 12:39:01 -0500

This is a recipee that I found on Memmo's Kitchen's website. It tastes just like the restaurants. I've used this sauce on legs, wings, and thighs. I usually bake my chicken and it turns out great. Easier and less fat than frying. -- posted by Eastomgm

The Best Restaurant Salsa Recipe II

Wed, 18 Nov 2009 14:29:00 -0500

This is it! I love salsa and I'm always making new salsa recipes. I've tweaked this to perfection. Follow it exactly and you won't be able to quit eating it. I know it seems so simple and that is what is so entirely amazing. This is exactly like you would keep asking them to refill at a restaurant. Now make it at home and eat! -- posted by Chef #1394071