Recipezaar: Appetizers,Savory Sauces recipes

Pistou Sauce or French Pesto ( Vegan )

Wed, 11 May 2005 18:48:22 -0400

Pistou is the French version of pesto - there are no pine nuts and commonly the parmesan cheese is replaced with coarse salt. Use this any way you'd normally use Italian pesto! Adapted from The Mediterranean Vegan Kitchen, by Donna Klein. This recipe was picked for the Freeze It recipe tag game, and I've added the OAMC instructions from Chef Mommy Needs Coffee and the OAMC Forum below. -- posted by Vino Girl

Jalapeno Velvet (White Sauce/Dip)

Mon, 16 May 2005 12:34:39 -0400

We were served this at a dinner party. The host obtained the recipe from a restaurant I believe is called "Miguel's Cocina". This luscious sauce is perfect as a dip for fresh veggies, tortilla chips or better yet, potato chips! It's also an irresistible topping for baked potatoes. Because it's simply a flavored, upscale white sauce, the sky's the limit here! For chicken base, I use the "paste" type soup base, and also add a pinch of salt to the roux. Adjust the jalapenos and juice to taste. -- posted by Jeff's Girl Way Out West

No-cook Cheddar Cheese Sauce

Thu, 26 May 2005 13:22:14 -0400

Very easy, creamy sauce with a bit of a kick. Good low-carb dip for veggies or sauce for meat. For those not low-carbing this is great over baked or mashed potatoes, rice or pasta. -- posted by littleturtle

Carrot Horseradish Sauce

Mon, 27 Jun 2005 20:31:18 -0400

This hot sauce is great on roast beef or hamburgers. Very easy to make. -- posted by Chef #217139 H Forst

Jezebel Sauce

Mon, 22 Aug 2005 21:29:58 -0400

This is a sweet and spicy appetizer that is very addicting! -- posted by JackieMarie

The Big Dipper Marinara Dipping Sauce

Thu, 01 Sep 2005 08:57:01 -0400

Many 5-star ratings of Rachael Ray's recipe prompted me to steal it. ;o) Serve this as a dipper or topper. -- posted by Sandi (From CA)

Green Mayonnaise Sauce

Thu, 15 Sep 2005 19:24:43 -0400

This is great with chips or crackers to dip in, or even as a nice spread. Posted for Zaar World Tour 05 -- posted by Amis

Spring Roll Dipping Sauce / Nuoc Mam

Fri, 16 Sep 2005 15:05:33 -0400

From Kim Son Restaurant in Sugarland, TX and altered to make it even better. They spelled it Muoc Mam. I used to CRAVE this sauce on spring rolls and salads. It is so yum! I do not know how many servings this would make. See Kimson.com for more of their recipes. -- posted by mama's kitchen

Roasted Garlic Pate

Mon, 26 Sep 2005 19:32:58 -0400

Great for that next 'special occassion'. -- posted by evelyn/athens

Orange Sauce

Tue, 04 Oct 2005 11:01:03 -0400

Great for chicken wings and other appetizers! From Tyson. -- posted by SmHerndon

Skordalia (Potato and Garlic Dip)

Mon, 17 Oct 2005 20:43:51 -0400

Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as "a simple but satisfyingly pungent Greek "super-aioli" which goes well as a relish with rich food", this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according to Kyriakou and Campion is "how they do it near the lake of Ioaninna, where freshwater crayfish with almond skordalia is a local specialty". The almonds is certainly one element of this version of Skordalia which makes it - I was delighted to find - even more delicious than Skordalia I've eaten in restaurants. I've posted this recipe here for the 2005 Zaar World Tour. -- posted by bluemoon downunder

Conch Fritters: Bahamian Style

Thu, 01 Dec 2005 12:48:31 -0500

A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT. -- posted by Manami

Simply Seafood Sauce

Wed, 14 Dec 2005 20:21:26 -0500

This is a rich, tangy sauce that goes great with shrimp cocktail, oysters, crabcakes, and any grilled fish. It is great to pour over a brick of cream cheese and enjoy with chips or crackers. It's uses end when your imagination does. -- posted by FLUFFSTER

Easy Hot Sauce

Thu, 22 Dec 2005 11:12:44 -0500

This is so quick and easy. -- posted by Lacy S.

Roasted Red Pepper Sauce

Wed, 04 Jan 2006 10:39:33 -0500

A simple little no-cook sauce I put together to complement crab (or salmon or tuna) cakes. It would work well with many other things, too. I used peppers from a jar, but fresh would probably be even better - I'll give that a try when they are back in season! -- posted by Vino Girl

Green Sauce

Mon, 09 Jan 2006 19:35:40 -0500

Just like the Mexican Restaurants around here. I like my green sauce creamy, the tomatillos in this recipe keep the avocado from going brown for a couple days in the fridge. It doesn't usually last that long! -- posted by MommyMakes

Gorgonzola Fries

Thu, 19 Jan 2006 18:28:29 -0500

From the Downriver Grill in Spokane WA. They use a waffle cut potato that catches the sauce -Divine! I have not made this recipe yet, but I've had my fair share at the Downriver! -- posted by Zola the Gorgon

Jezebel Sauce from Myrtle Beach

Mon, 23 Jan 2006 21:05:11 -0500

This appetizer comes from a collection of Myrtle Beach recipes. I love to eat it with pretzels! -- posted by littlePirate

Green Olive Pesto

Tue, 31 Jan 2006 20:41:52 -0500

If you are on a low sodium diet, then this is not for you. Because of the high salt content in the green olives, I suggest to add in salt in the end of processing. Serve this with pasta or spread on crackers. If you are serving this on pasta then thin out the pesto slightly with the pasta liquid, there is enough pesto for 1 pound of pasta. I strongly suggest to triple this recipe, and then freeze in containers..... you will love this! Plan ahead the pesto needs to chill for a minimum of 4 hours to intensify flavors. All ingredients can be adjusted slightly to taste. -- posted by KITTENCAL

Hawaiian Sweet & Sour Sauce for Meatballs

Fri, 10 Feb 2006 12:08:32 -0500

This is a real quick and easy recipe that is the best to take to a party or shower or just to enjoy at home. This recipe can be doubled or tripled and freezes well for future use. You can use this with frozen precooked meat balls or make your own. -- posted by Diana109

Scallion Pancake Dipping Sauce

Tue, 21 Feb 2006 14:40:48 -0500

The dipping sauce served with Scallion Pancakes -- posted by steve schwartz

Plum Crazy Sauce

Wed, 12 Apr 2006 21:21:14 -0400

Great served with chicken or turkey strips and with your favorite fried wontons -- posted by Krsi Sue

El Pollo Loco Avocado Sauce

Mon, 08 May 2006 17:52:21 -0400

This recipe is a copy-cat of the wonderful avocado sauce served at El Pollo Loco restaurants. It is great with taquitos, chicken or shrimp quesadillas. Don't expect an extremely thick guacamole, this is a thinner salsa--the consistency of the sauce you usually get with taquitos. Also, the heat of fresh jalapenos varies greatly. If you like milder salsas, remove the seeds; if you like it hot, don't bother removing them. -- posted by Deja A

Walnut Basil Pesto

Sun, 11 Jun 2006 20:53:42 -0400

This is from Vive le Vegan by Dreena Burton. This recipe calls for a lot of soy milk--add as much or as little as you like. I found that 1/2 cup made a thick, creamy sauce. I made this with arugula, and it also turned out tasty but a little bitter. This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese. -- posted by death_by_parsnip

Lemon Dill Sauce

Thu, 29 Jun 2006 21:22:15 -0400

I came up with this sauce to serve with Walleye Crab Cakes. I have been told by family and friends it is fabulous!!! I make it often. I have served it with several types of fish. It is a nice change from tartar sauce. -- posted by Jill L. "Margaritta Lover"

Tartar / Seafood Sauce Salad

Wed, 26 Jul 2006 22:11:06 -0400

I used finely chopped Aristrocrat pickles Recipe #44029 for the relish and Hot As Hell Habanero Zucchini Jelly Recipe #95424 but use any of your favorite pepper jelly recipes. Serve with seafood of choice or use as a dressing for a tuna or crab salad. -- posted by ~Rita~

Poppy Seed and Yoghurt Dipping Sauce for Shrimp

Mon, 14 Aug 2006 22:34:26 -0400

This was something original I came up with that suits shrimps and prawns well. It has a slightly tart flavor suited to anyone who is not a sweet tooth, it has an interesting and quite powerful flavour. -- posted by Peter J

Egg Roll Dipping Sauce

Fri, 25 Aug 2006 23:04:24 -0400

This is similar to the sauce from 'the Cheesecake Factory'. -- posted by Hobbyzu

Mustard Dill Pretzel Dip

Wed, 06 Sep 2006 19:58:17 -0400

I usually don't like mustard at all! But this recipe that I got from a co-worker is so yummy! -- posted by pigtailone

Lacy Lou's Hot Sauce

Wed, 13 Sep 2006 20:57:30 -0400

I am sure a lot of people make hot sauce this way, but my family loves it and they give me 100% credit for inventing this. It is extra easy to prepare and oh so good!! -- posted by Lacy S.

Roquefort and Walnut Sauce

Sun, 08 Oct 2006 21:29:47 -0400

From Elle Second cookbook. This rich lovely sauce goes well with any roast meat and makes a different sauce for grilled meat. -- posted by lindseylcw

Korean Yangnyum Kanjang (Bulgogi Sauce)

Sun, 22 Oct 2006 14:44:53 -0400

This is a very tasty sauce used for dipping deep fried beef or used as a marinade for beef then simmering the beef in it. I have not made the recipe but will soon and add more comments. I will use 1 tsp chili sauce but if you do not like spicy leve it out altogether. The sauce is traditionally served in individual little bowls by each person's place setting(See recipe for Deep Fried Beef Slices) -- posted by Bergy

Sarah's Fresh Picante Sauce

Mon, 23 Oct 2006 22:17:39 -0400

Simple picante sauce recipe. Very thin but refreshingly tasty. Great with tortilla chips or as a dressing for tacos, burritos, chimichangas or any mexican dish. Combined with avacados makes great guacamole. Simple to make if you have a chopper. The amounts for the ingredients are estimated as I usually eyeball it and adapt to my family's taste. Can be frozen, will be a little watery after thawing, but will still taste great. -- posted by Cactus Arm

Cilantro Cream Sauce

Wed, 25 Oct 2006 12:12:48 -0400

I found a form of this recipe on-line and due to the lack of some ingredients I modified it and ended up liking it more than the original. It a very refreshing dip for chips or even as a sauce for meats or whatever. I personally enjoy it with steak. -- posted by 1hotpotato

Cheesy Garlic Sauce for Vegetables

Fri, 27 Oct 2006 17:10:37 -0400

After looking for a cheese sauce and coming up short, I created this fantastic recipe that the whole family LOVED! You can use any kind of cheese you like, but I prefer an old/sharp cheddar. The cayenne pepper only adds flavour, not heat, so if you want it hot you'll have to increase it. -- posted by half_a_penny

Auntie Emlou's Seafood Cocktail Sauce!

Fri, 10 Nov 2006 00:25:41 -0500

She never really got around to showing me how to make it, but I know what I like, and this is how I make it. It tastes just like my dear Great Auntie's! YUM! When I say chili sauce, please get a chili sauce such as Heinz, not an Asian hot chili sauce. It will be in your grocery with all the other condiments. -- posted by Chef PotPie

" 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

Prawn (Shrimp) Butter

Sun, 03 Dec 2006 20:28:33 -0500

This is great on sandwiches or toast, or use it on grilled fish. -- posted by JustJanS

Roasted Garlic and Red Pepper Pesto

Mon, 04 Dec 2006 16:37:53 -0500

A recipe I found when wanting to tweak a savory cheesecake recipe. -- posted by Nonnie4Two

Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip

Fri, 05 Jan 2007 14:49:01 -0500

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this. -- posted by Printessa

Japanese Shrimp Sauce

Thu, 11 Jan 2007 21:58:05 -0500

White sauce for shrimp. -- posted by Chef #428130

Kings Hot Sauce

Mon, 22 Jan 2007 19:45:29 -0500

Nice hot sauce with lots of flavor. I grow my own peppers. I dry them as soon as I pick them, then I grind them in a coffee mill. -- posted by king james of baird rd

Matcha Green Tea Dipping Sauce

Mon, 12 Feb 2007 22:57:27 -0500

The perfect dipping sauce for your appetizers, like tempura, chicken fingers or vegetable dips. Be sure to use pure Matcha Powder. For more information on Matcha, here is a link to a rather lengthy description. http://www.recipezaar.com/cookbook.php?bookid=125553 -- posted by Brenda.

Mitzutaki Sauce

Tue, 13 Feb 2007 15:13:47 -0500

Delicious Hawaiian-Japanese dipping sauce. I serve it with roasted vegetables & brown rice. -- posted by Papagayita

Asian Shrimp Cocktail Sauce

Sun, 18 Feb 2007 14:42:55 -0500

An incredible alternative to the red stuff! I have served this a half dozen times as of the posting this recipe -- which is precisely WHY I'm posting the recipe, because people ALWAYS bug me to death for it after they taste this delicious dipping sauce. And if you like to skewer and grill your shrimp on the barbeque, it makes a great "mop sauce" too. Friends, you're bound to enjoy this one. My hats off to Hellman's for the recipe! -- posted by Bone Man

Garlic and Romano Dipping Sauce

Sun, 04 Mar 2007 23:29:13 -0500

Found in Good Housekeeping magazine, but originated in the "Not Your Average Joe's" restaurant located in Needham, Mass. Serve with crusty bread for dipping, but also delicious over vegetables. Can be used for salad dressing if you add a little balsamic vinegar. Very versatile! -- posted by jonesies

Artichoke Pesto

Thu, 08 Mar 2007 20:00:55 -0500

A low-fat version from Weight Watchers "Quick Italian Favorites" (2006) -- posted by Vino Girl

Nanas Remoulade Sauce

Fri, 16 Mar 2007 14:42:35 -0400

This was my Grandmothers sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best remoulade I have ever had and that is saying a lot coming from someone who grew up in New Orleans. A pretty salad can be made by placing cold, boiled and peeled shrimp over a bed of shredded lettuce, tomato slices and a dollop of this remoulade. -- posted by Trinkets

Dipping Sauce

Fri, 06 Apr 2007 17:33:20 -0400

An intense & delicious dipping sauce for wings, ribs, spring rolls, egg rolls, shrimp or anything that I havent tried yet ! -- posted by Captain_67

Horseradish-Parmesan Sauce

Mon, 16 Apr 2007 21:51:26 -0400

This sauce, a cold version of the always-popular Parmesan-Artichoke Dip, goes great on baked potatoes, grilled meats and roasted chicken. Also try it on whole-grain bread with sliced roast beef and Boston lettuce. -- posted by potions

Roasted Garlic Dipping Sauce

Wed, 25 Apr 2007 15:13:08 -0400

Yum yum yum. If you like garlic you will love this. If you don't usually like garlic, you might like this because the garlic is roasted, the flavor mellows and has a sweeter taste (like caramelized). Sour cream may be substituted with plain yogurt to cut some calories. This is great for dipping veggies such as artichokes, asparagus, or whatever, it's really versatile. -- posted by JMigs;0)

Mom's Pesto

Thu, 26 Apr 2007 21:58:52 -0400

This is my mother's recipe for pesto. In order to make my mother's recipe, the first step is VERY important! :) -- posted by CraftScout

Whipped Horseradish

Sat, 19 May 2007 22:41:53 -0400

A steak lover's delight! Perfect with ribeye, prime rib, or sirloin. I like it on steak sandwiches or to dip steak fries in. Decadent for sure! Servings are approximate. Cook time includes chill time. -- posted by AshK

Honey Peanut Sauce

Sat, 26 May 2007 14:28:25 -0400

This is a thin sauce so it's almost best drizzled over fruit and eaten with a spoon, fork or toothpick (my kids' favorite!) Or you can dip meat or bread into it. My kids enjoy this! -- posted by AprilShowers

Slam It Down and Smack Yer Gob Sauce

Mon, 28 May 2007 21:43:00 -0400

Created by Team Gobsmackers for Zaar World Tour III. This zippy little treat earned it's name from the tequila, lime and salt included in the recipe. It's a shot in a sauce! Great for burgers, as a veggie dip, as dressing for chicken salad, or you could thin it with milk and use it as salad dressing. You can also substitute light mayo and sour cream. Lots of great options, so Slam It Down and Smack Yer Gob! Cooking time includes chilllll time. The number of servings will depend on what you use the sauce for. Yields 2 1/2 Cups of sauce. -- posted by AshK

Saucy Chicken Finger Dip

Mon, 28 May 2007 22:56:10 -0400

I like to dip my chicken nuggets, french fries, and onion rings into this sauce! -- posted by Cookin' Emma

Hot Buttery Sauce

Tue, 29 May 2007 12:29:52 -0400

This is wonderfull and garlicy. Great for dipping bread! -- posted by *Alia*

Alaskan Smoked Salmon Sauce

Tue, 05 Jun 2007 23:35:09 -0400

This recipe is quick, easy and elegant. It has become a favorite at our house, especially when having guests. It is adapted from Fast and Flashy Hors d'oevres. -- posted by luvinlif2k

Rachael Ray's Bloody Ketchup

Sun, 15 Jul 2007 15:54:06 -0400

All the ingredients of a bloody mary in a ketchup! Rachael Ray served these with waffle fries seasoned with celery salt and pepper. -- posted by Christineyy!

Simple Peanut Sauce

Thu, 19 Jul 2007 21:12:28 -0400

This sweet, nutty and spicy sauce can be served with a variety of dishes including chicken, pork or prawn satay. -- posted by English_Rose

Cuban Mojo Sauce

Thu, 23 Aug 2007 17:39:25 -0400

This is a tangy garlic garlic-citrus sauce that is as beautiful to serve as it is to eat. I serve this along side sweet potato empanadas and carnitas. The recipe is from Sara Perry's "Everything Tastes Better with Garlic" by way of the Best American Recipe series. All of the ingredients should be fresh. -- posted by SassyStew

Parmesan Garlic Cheese Dip/Sauce

Wed, 26 Sep 2007 17:27:10 -0400

Serve with hot crispy french fries, in a sandwich over steak, over chicken--good with anything. -- posted by Kitty Kat Cook

Cold Mustard Sauce

Sun, 14 Oct 2007 00:31:47 -0400

Found this in a little booklet with Swedish recipes. This sauce is usually served with smoked salmon, marinated salmon or with other fish. I have sometimes also used it as a dip with fresh vegetables. -- posted by Chef Dudo

Nacho Cheese Dip

Fri, 19 Oct 2007 17:43:03 -0400

Works best in the UK, sorry about that. Got it from a friend in response to a pitiful plea for decent nacho cheese...kind of like the kind you get in the 7-11... -- posted by MSR

Aztec Taco Fondue

Wed, 24 Oct 2007 00:28:24 -0400

Get out the fondue pot, and have a ball creating this Mexican fondue dish to please your palate! Great for parties and friends getting together to set around the table and "Do Fondue"! -- posted by Linda's Busy Kitchen

Tangy-Sweet Dijon Dipping Sauce

Wed, 24 Oct 2007 23:30:58 -0400

Sweet and tangy, good for chicken, fries, onion rings, whatever floats your boat! -- posted by Susiecat too

Creamy Walnut Pesto Sauce

Thu, 01 Nov 2007 16:51:23 -0400

This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine. -- posted by Chef #465252

Boiled Shrimp With Caper Tartar Sauce

Wed, 07 Nov 2007 19:02:11 -0500

This recipe is a nice, basic recipe that is great for new cooks as well as seasoned cooks. I like my boiled shrimp cold so I always make them early in the day. -- posted by Lvs2Cook

Frijoles & Chilies Buttermilk Dip or Sauce

Sun, 02 Dec 2007 23:45:25 -0500

This can be a dip for vegetables, chips or smoked meats. I add a little more milk to the dip to use as a sauce inside the tortillas when I make chicken or cheese enchiladas. White sauce inside, red sauce outside with cheese. -- posted by Montana Heart Song

Hoisin-Peanut Dipping Sauce

Tue, 18 Dec 2007 02:10:36 -0500

This looks super good - from Williams-Sonoma, this sauce can be used to dip spring rolls, dumplings and other Asian appetizers. -- posted by ~Jen~

Curry Dip for Veggies (Recipe from the 60's)

Mon, 31 Dec 2007 02:38:55 -0500

This recipe is still a favorite after 40 years! Guess you could say it is TNT! LOL. Good with the usual broccoli, cauliflower, celery, etc but also good with apple slices and jicama! It is also a good spread on a ham sandwich. Hope you enjoy as much as I have. -- posted by Linda RN

Easy Peasy Tzatziki

Fri, 25 Jan 2008 19:30:33 -0500

This wonderful Greek dressing boasts a creamy garlic flavour! So easy to make and brilliant served with crackers, toasted Turkish bread fingers, fresh veggies or drizzled over any spicy Mediterranean dish. -- posted by Brittney_xo

Sweet Hot Mustard

Tue, 29 Jan 2008 21:13:44 -0500

This is our favorite sweet hot mustard made with Miracle Whip. Very Smooth,very zippy! -- posted by Diane in Nebraska

Satay Sauce

Fri, 08 Feb 2008 16:04:09 -0500

I make no claim of this being authentic, as I just went on instinct. But it is fast and I tend to always have everything on hand. It's good on grilled meat, and if thinned with some water and/or oil can be basted on skewers of chicken or beef on the bbq. Keep it thick, add a good few handfuls of chopped, roasted peanuts and use it to fill rice balls for a S-E Asian feast. I often dollop this sauce on a bowl of hot white rice and lightly steamed broccoli--a great way to eat your greens! -- posted by Shoga-chan

Diet Friendly Dill Dip, Spread, or Salad Dressing

Thu, 13 Mar 2008 22:04:02 -0400

I always offer this as a diet-friendly dip for raw vegetables at parties. It's one of my Tried & True favorites. It came from the 1975 edition of the American Heart Association Cookbook. It can also replace sour cream. -- posted by KateL

Shrimp Pot Stickers (Dumplings)

Mon, 17 Mar 2008 18:10:47 -0400

I found this recipe to be comparable to PF CHANG's!!!! I make these steamed shrimp wonton wraps as appetizers, served with a soy sauce and they disappear fast. Really easy to make, throw everyting in a food processer makes them come together in no time. You'll want to double this recipe, your guest will want more than one ;) -- posted by Vseward (Chef~V)

Three-Ingredient Cocktail Sauce

Thu, 03 Apr 2008 16:44:35 -0400

I've never liked the bottled cocktail sauces (too sweet, too salty, never spicy enough!), so I've been making my own for years. -- posted by Divaconviva

Citrus Soy Dipping Sauce

Tue, 29 Apr 2008 00:51:36 -0400

Salty soy sauce and fresh citrus juice combine to make a deliciously tangy dressing or dipping sauce for sushi! -- posted by English_Rose

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

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

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

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=^..^=

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

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

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

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

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

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

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

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

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

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