Recipezaar: Condiments, etc.,Sauces recipes

Creamy Sherry and Cheese Sauce

Mon, 19 Oct 2009 15:47:03 -0400

Delicious with everything but usually we eat it stirred through pasta as a pasta sauce. Can also be drizzled over chicken or pork. It is really creamy and thick and the addition of the chopped onion, mushroom and pancetta makes it quite substantial and filling. The amount of sherry is an estimation as we never really measure it out but it is approx 50g. You can add more or less as you like. The cooking time is really quick but spend a little extra time on preparation to make sure the onion and mushrooms are really really finely chopped and sliced. This will serve 2 as a pasta sauce but many more as just a sauce to drizzle over meat, up to 5-6 people. The serving sizes here are based on two portions only. -- posted by .x. Lauren .x.

Honey-Roasted Applesauce

Tue, 20 Oct 2009 17:28:18 -0400

It's apple time again! I always love to make applesauce at this time of the year and I like to experiment different ways of making it. This year, I wanted to bake it. I usually strictly use only apples, but I've had the bottom of a blueberry honey jar lying in my pantry forever and the honey's now all crystallized. So I wanted to use that up... here's what I came up with: -- posted by Burgz

Applesauce

Wed, 21 Oct 2009 12:28:24 -0400

Good applesauce is not hard nor does it require a lot of ingredients. I found this recipe in my old Betty Crocker cookbook. Strangely, I could not find this recipe anywhere on 'Zaar in the same proportions. This recipe is perfect everytime. -- posted by Scrivener1

Coca Cola Barbecue Sauce

Wed, 21 Oct 2009 12:39:29 -0400

Okay, I haven't tried this one, but want to get it posted so that I don't lose it (again) in the hopes that one day I'll actually try it. -- posted by Chef #1188075

Shelley's Salsa

Wed, 21 Oct 2009 13:41:28 -0400

This is absolutely delicious. It's spicy, but not crippling spicy. A coworker made it and gave me the recipe. I haven't made it yet, but it's definitely on the list. Note - I had to guess at the prep & cooking time. -- posted by Chef #1188075

Strawberry Sauce

Thu, 22 Oct 2009 15:29:22 -0400

I created this recipe for a strawberry shortcake topping, and after trying it, I realized it would be awesome for any recipe you'd like to top with a strawberry sauce, especially ice cream! It is so delicious I had to share it. -- posted by JessHidenfelter

Simple Hot Sauce

Thu, 22 Oct 2009 17:59:38 -0400

This is a simple but great way to add kick to your favorite dishes. I love to add this to chili. -- posted by Chef #450604

Quick & Tasty Veggie Stir Fry Sauce (Uses Braggs)

Fri, 23 Oct 2009 10:40:52 -0400

This is just a little recipe off the side of a box of silken tofu (Mori-Nu). I didn't care for the entire recipe, which involved broiling the tofu...far too much effort to put the oven on when you're planning to stir fry. What I did like about the recipe was the sauce - quick and simple for those days when you don't have time to mess around with too many ingredients, but still don't want to open up a packaged sauce. You can thicken up the sauce if you choose, or add some heat if that's what you're going for. As this has honey I can't say it's vegan, however I think you could sub agave or some other sweetener quite nicely (brown rice syrup??). Let me know if you try that. The original recipe said it was enough for 4, but if I was making it for 4 adults I would probably double it which is why I said it serves 3. Enjoy! -- posted by magpie diner

Mexican Red Almond Dipping Sauce (Vegan)

Fri, 23 Oct 2009 16:00:45 -0400

From a Mexican cookbook. A nice sweet and spicy dipping sauce, an interesting alternative to salsa and tomatillo sauce. Perfect for nacho chips and fritters! I liked this sauce with cheese arepas. -- posted by the80srule

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

Ginger & Tomato Chutney

Mon, 26 Oct 2009 17:49:02 -0400

This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned tomatoes with heirlooms if you add a little extra juice. -- posted by Melanie B.

Nana King's Sweet Chili Sauce

Mon, 26 Oct 2009 17:52:48 -0400

Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned. -- posted by Hungry Hogareno

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

Aaa BBQ Sauce

Mon, 26 Oct 2009 18:06:54 -0400

A tangy and sweet BBQ sauce, appropriate for chicken, pork or beef. -- posted by jjjackels

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

Sage and Onion Sauce for Pork

Tue, 27 Oct 2009 01:48:21 -0400

Copied out of a library book many years ago, for use with pork chops. -- posted by Cecily Parsley

My Take on Sneaky Orange Puree

Tue, 27 Oct 2009 17:05:25 -0400

This is from the Sneaky Chef's recipe but I have added a little more to it. It's still orange! and so nutritious you will want to put it in almost everything! Try it in macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, pizza sauce, throw it in with spaghettios! The options are endless. And have fun putting extra nutrition in your kids(and adults) food! :) -- posted by Sharon123

Orange Ginger Sauce for Duck

Tue, 27 Oct 2009 18:35:50 -0400

Intended to accompany Golden Roasted Duck ( #rz. 240817.) -- posted by Cecily Parsley

Mint Habanero Sauce

Wed, 28 Oct 2009 14:51:33 -0400

I had this as a side "jelly" at a restaurant, went home and played with the flavors until I arrived at this recipe. It is a real favorite with my friends and family! You can make it as hot as you like. Super with lamb and goat meat! Works well with a meat injector, too! -- posted by Chef #1341965

Maque Choux

Fri, 30 Oct 2009 12:35:30 -0400

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! -- posted by breezermom

Salmon With Pomegranate and Orange Salsa

Fri, 30 Oct 2009 13:03:11 -0400

This woman makes the most gorgeous food. Check her out! http://laylita.com/recipes/2009/01/05/salmon-with-pomegranate-and-orange-salsa/ -- posted by ThatSouthernBelle

Grandma's Fudge Topping

Fri, 30 Oct 2009 17:12:25 -0400

This is my grandmother's recipe for a very gooey chewy fudge topping for ice cream. I begged her to make it with me while I measured the ingredients. -- posted by ajiwac

Teriyaki Sauce and Marinade

Fri, 30 Oct 2009 17:13:07 -0400

I love anything teriyaki, but some are too salty or have too much soy sauce. Found this on another sight and seems to be a good balance... -- posted by AZPARZYCH

Salsa De Mirasol

Fri, 30 Oct 2009 17:15:20 -0400

This is a warm and wonderful salsa made from the aji mirasol chile. I discovered it after I posted a request for pure chile powder on this site, and a member directed me to worldspice.com. This is a company in Seattle that grinds your spices directly before shipping. Along with my powder, I decided to try these whole chiles and the recipe on their site, and used it over grilled halibut. I am tough to please--I don't like a chile to burn my mouth, and to avoid that unpleasantness, I often end up with a dish that is too bland. This is a perfect in-between. There is enough heat for interest, but the chile does not overwhelm the delightful herbs and lime combination. I hope you enjoy! -- posted by Vicki Kaye

Mushroom Sauce

Fri, 30 Oct 2009 17:28:05 -0400

http://laylita.com/recipes/2008/03/23/gavin%e2%80%99s-special-pastas/ -- posted by ThatSouthernBelle

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

Orange Maple Barbeque Sauce

Sun, 01 Nov 2009 10:08:48 -0500

I have been using this on pizza along with roasted sweet potato and carmelized onion. -- posted by Serah B.

Jerk Marinade and Sauce

Sun, 01 Nov 2009 10:10:07 -0500

We had this on our trip to Jamaica and got the recipe from the Chef. It is AMAZING!!! We put this sauce in everything (burgers, chicken, pork, etc...) Its SPICY so please make it to your liking. -- posted by Cat-602

The Perfect Gravy

Sun, 01 Nov 2009 10:15:28 -0500

Many people grill or deep-fry turkey and don't have pan drippings to jump-start the gravy. This recipe will still give you that homey flavor. Recipe is from Family Circle. -- posted by Lainey6605

Curried Pineapple and Stone Fruit Chutney

Mon, 02 Nov 2009 14:52:34 -0500

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator. -- posted by breezermom

Orange Anaheim Pepper Sauce

Mon, 02 Nov 2009 15:26:16 -0500

Great as a sauce for Wasabi Crust Baked Salmon Fillet, from Lee Bailey's New Orleans Cookbook -- posted by Miss V

Simple Au Jus Gravy

Mon, 02 Nov 2009 17:16:31 -0500

An easy, cheap and quick version of the gravy used for French Dip Subs. No need to buy those expensive dry mix packets anymore! -- posted by SpyChica755

Fondue Bernaise Sauce

Mon, 02 Nov 2009 22:07:42 -0500

Fondue is so yummy & so expensive at the restaurants. Have fun with family & friends & have a fondue party. -- posted by SB6

Fondue Horseradish Sauce

Mon, 02 Nov 2009 22:08:17 -0500

One of five different fondue sauces I have posted. Prep time does not include chill time. -- posted by SB6

Fondue Barbeque Sauce

Mon, 02 Nov 2009 22:16:20 -0500

Use for meats or poultry. -- posted by SB6

Chipotle-Tomatillo Salsa

Mon, 02 Nov 2009 22:24:58 -0500

This salsa is so addicting! Doesn't need any added salt, in my opinion. -- posted by Robyn's Cookin'

Fondue Mustard Sauce

Mon, 02 Nov 2009 22:26:07 -0500

We are fondue lovers and love the sauces. I use the sauces for other dishes, as well. -- posted by SB6

Fondue Herb Sauce

Tue, 03 Nov 2009 08:23:20 -0500

I use this sauce for many dishes. Wonderful taste. Prep time does not include chill time. -- posted by SB6

Hormel Beanless Chili Copycat

Tue, 03 Nov 2009 11:17:35 -0500

This is a delicious copycat recipe for Hormel Beanless Chili. The secret ingredient in crushed Fritos Corn Chips.They add a unique flavor and texture to the chili. We serve this over hot dogs, hamburgers, polenta, grits, etc. -- posted by Antilope

Habanero Mango Hot Sauce

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

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

Nif's 1 Ww Pt. Spaghetti Sauce

Wed, 04 Nov 2009 12:30:09 -0500

I thought I had spaghetti sauce and had planned to make spaghetti and meatballs for supper. I hope you like this version. You can play around with it and add a bunch of sauteed veggies. I just didn't have time! Enjoy! -- posted by Nif

Mango-Orange Sauce

Wed, 04 Nov 2009 13:03:59 -0500

Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations. -- posted by Jainene

Gluten Free and Dairy Free Cream of Mushroom Soup

Thu, 05 Nov 2009 02:11:08 -0500

A homemade, gluten and dairy-free, version of the cream of mushrooms soups you would find in the grocery store. -- posted by Alliemed

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Sauce Vierge

Thu, 05 Nov 2009 02:17:09 -0500

This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine. -- posted by Ice Cool Kitty

Uncle Lou's Sweet Spicy Love

Sat, 07 Nov 2009 13:16:33 -0500

From Diners, Drive-ins and Dives cookbook. -- posted by mightyro_cooking4u

Sarasota's Herb Vegetable...and so Much More...sauce

Sun, 08 Nov 2009 08:59:47 -0500

This is so great to remember and keep on hand. You can use this on roasted or grilled tomatoes, asparagus, beans, peas, broccoli, cauliflower, just about anything or any vegetables. Also, on fish, even scallops and shrimp. I'm sure I use it on more than that, but just enjoy. It is a really good sauce. -- posted by SarasotaCook

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

Cranberry-Orange Sauce With Walnuts

Sun, 08 Nov 2009 19:04:38 -0500

No time to make homemade cranberry sauce? No problemjust stir crunchy walnuts and a touch of orange zest into canned cranberry sauce and serve alongside your holiday turkey. From Eating Well magazine. -- posted by SweetJezebel

Gingered Cranberry-Orange Relish

Sun, 08 Nov 2009 19:04:48 -0500

Crystallized ginger and orange enlivens traditional cranberry relish. From Eating Well magazine. -- posted by SweetJezebel

Gingered Cranberry-Raspberry Relish

Sun, 08 Nov 2009 19:05:39 -0500

Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwichesuse this relish instead for a real treat. From Eating Well magazine. -- posted by SweetJezebel

Family Favorite Cranberry Sauce

Sun, 08 Nov 2009 19:44:07 -0500

A friend of mine (Mike) asked me to make this recipe and bring it in for a Thanksgiving Dinner at work. It was one his mother would make for him when he was a boy. This was a huge hit and was so easy to boot! It has since become a staple at my Thanksgiving table, and throughout the year. I hope you give it a try and enjoy! -- posted by Cooking Jane doe

Delicious Tomato Vodka Cream Sauce

Mon, 09 Nov 2009 10:49:49 -0500

The is delicious over a hearty noodle. I have been tinkering with this recipe for years and finally may have gotten it right. -- posted by Court817

Peanut Sauce

Mon, 09 Nov 2009 11:48:02 -0500

After trying all kinds of recipes for a basic sauce, this is my own version. My boys will eat almost any veggie stir-fried or blanched and served with this sauce! I use a coffee grinder set aside especially for nuts. You can use a blender or handheld nut chopper. It has a great texture smooth or chunky. I like to offer chopped cilantro and lime zest or juice when dishing up the veggies, meat or noodles and sauce. -- posted by joycooking

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

Amazing Burger Sauce

Mon, 09 Nov 2009 15:50:59 -0500

This is a delicious and easy to make sauce for all your burgers. Check out my recipe for 'Amazing Burgers' if you like. This recipe will make enough sauce for about 6 burgers. -- posted by Drunk Chef

Vegan Caramel Sauce With Apples

Mon, 09 Nov 2009 16:26:24 -0500

I was searching for a healthy recipe that contained apples on the 'net. I love apples and I'm trying to lose weight, so this is a winner in my book. I found this recipe on the Care2 website @ http://www.care2.com/greenliving/classic-fall-sweets.html -- posted by SassiFras

Ken's Incredible Barbeque Sauce

Tue, 10 Nov 2009 05:12:33 -0500

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

Roasted Red Pepper Sauce (Healthy Version)

Tue, 10 Nov 2009 20:58:32 -0500

I was looking for a healthy way to flavor lean meats such as poultry and pork loin. This is what I came up with. Slicing the meat before you add the sauce seems to better disperse the flavor, and it looks nicer. -- posted by Cyril

Sweet Cole Slaw Dressing

Wed, 11 Nov 2009 10:56:45 -0500

I like sweet cole slaws. So I mixed up a few recipes and added my own things into this recipe. I hope you enjoy this sweet Coleslaw. This recipe goes great pulled pork bbq. Enjoy -- posted by TWL's wife

Cranberry Sauce With Orange, Tangerine and Pineapple Juice

Thu, 12 Nov 2009 00:07:49 -0500

A variation on the common cranberry sauce with orange juice. Click here for the original recipe, complete with photos. www.examiner.com/examiner/x-28794-Sacramento-Couples-Cooking-Examiner--y2009m11d8-Homemade-cranberry-sauce-vs-canned -- posted by SacramentoCouplesCooking

Wilson's Barbeque Award-Winning Eastern Carolina Vinegar Sauce

Thu, 12 Nov 2009 00:26:57 -0500

From Diners, Drive-ins, and Dives cookbook. Courtesy of Ed Wilson, owner of Wilson's Barbeque, Fairfield, Conn. -- posted by mightyro_cooking4u

Oh You Foolish Cranberry

Thu, 12 Nov 2009 00:39:24 -0500

I don't care for Cranberry Sauce- especially the stuff in the can- but my family loves it. So in keeping with the tradition of making dishes that my family loves I came up with this one. I uses fresh cranberries and it is wonderful on the Thanksgiving dinner table as well as on Ice cream in the summer. This is more of a slightly spicy fruit sauce. I can this in nice jars with a bit of fabric and ribbon, and give it away in gift bags at Thanksgiving and Christmas. This recipe has a myriad of uses including as a topping on Cheese Cake, or as a filling between layers of cake. Enjoy this easy to make recipe. -- posted by Kat/Chef #838578

Jezebel Sauce

Thu, 12 Nov 2009 00:45:01 -0500

From Diners, Drive-ins and Dives cookbook. Courtesy of Gwen Manci of Manci's Antique Club, Daphne,Ala. -- posted by mightyro_cooking4u

Classic Thai Peanut Sauce

Thu, 12 Nov 2009 15:05:16 -0500

This came from my 101 Deep Fryer Recipes cookbook, as a dipping sauce for some kind of Thai meat fritter. The fritter didn't look too appetizing but this sauce is really good and quite simple to make. Yields about 1 cup of sauce. And this delightful sauce is vegan! -- posted by the80srule

Mole Verde -- Mexican Green Sauce

Thu, 12 Nov 2009 15:39:34 -0500

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde. -- posted by Molly53

Sarasota's Ricotta and Cheese Sauce

Fri, 13 Nov 2009 06:51:33 -0500

A simple easy sauce which is perfect over grilled, steamed or roasted vegetables and just as good over grilled chicken. I happen to love this over roasted potatoes. Make ahead and just reheat before serving. Perfect sauce to serve as a condiment to roasted vegetables for a dinner party. -- posted by SarasotaCook

Jack Daniel's Cranberry Sauce

Fri, 13 Nov 2009 11:55:04 -0500

I got this several years ago from the Jack Daniel's® website. I wouldn't recommend serving it to anyone under 21. It's so simple & yet SO GOOD!!! -- posted by Ackman

Chicken a La Howard

Fri, 13 Nov 2009 11:59:51 -0500

Threw this recipe together with odds and ends I had in my ktichen. Came out fabulous! An easy meal to make, with ingredients most people usually have on hand. Make sure not to overdo it with the cream...Bon Appetit! -- posted by Chef Fishy

"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

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Chocolate Fondue, Easy

Fri, 13 Nov 2009 14:19:32 -0500

Well, it's true, you just can't get any easier than this. -- posted by Annacia

Ginger Yogurt Sauce

Fri, 13 Nov 2009 17:13:16 -0500

From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. -- posted by WiGal

Carbonara Sauce

Fri, 13 Nov 2009 23:38:17 -0500

A nice fast tasty carbonara sauce. -- posted by Buster's friend

Cucumber Sauce

Sat, 14 Nov 2009 01:48:02 -0500

This is the sauce to go with Columbia River Salmon. From my collection of handwritten recipes. -- posted by CJAY

Rachel's Cucumber Raita

Sun, 15 Nov 2009 13:52:11 -0500

Raita is a nice accompaniment to spicy foods and also makes a great dipping sauce for prantha and naan. Me, I like to use it as a salad dressing! -- posted by the80srule

Coffee Syrup

Sun, 15 Nov 2009 21:45:56 -0500

This was a recipe handed down to me by my MIL. They always use it to make coffee milkshakes. I'm sure it would be good as a milk flavoring. -- posted by GibbyLou

Cordon Bleu Cheese Sauce

Mon, 16 Nov 2009 00:33:54 -0500

Because cordon bleus don't have enough cheese already...I have found that a double recipe is better. -- posted by Kassy Hale

Grampa Dave's Texas Chainsaw Barbeque Sauce

Mon, 16 Nov 2009 18:10:47 -0500

A tangy and sweet barbeque sauce that is absolutely perfect for ribs, pulled pork or chicken. It's the result of trial and error over several years and many batches of sauce. I'm sure 99% of you will like it (or LOVE it)! -- posted by Grampa Dave

Sandy's Spaghetti Sauce

Mon, 16 Nov 2009 22:51:59 -0500

Another creation by my mother-in-law, who is one of those cooks that can come up with delicious recipes off the top of her head! The sauce is more chunky than smooth texture. Yield: Enough sauce for about 1 lb of pasta. -- posted by The Wallaces

Rancheros Salsa!

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

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

Hot Scotch Relish

Tue, 17 Nov 2009 00:41:24 -0500

I got this recipe from someone I worked with about 30 years ago. I'm not sure why the name, unless it originally used scotch bonnet peppers or something. -- posted by VctrnRse

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Tue, 17 Nov 2009 00:54:45 -0500

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas. -- posted by Molly53

Spicy Maple Hot Sauce

Tue, 17 Nov 2009 01:05:46 -0500

Very Spicy Pepper Sauce with a little bit of Sweetness. Sauce may not taste very spicy when it first comes off the stove, it gets more spicy with time. Let it sit a few days before using to allow flavours to blend efficiently, But CAN be used right away. -- posted by Chef #565305

Quick Tomato Sauce

Tue, 17 Nov 2009 12:37:07 -0500

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

Cheddar Cheese Sauce

Tue, 17 Nov 2009 12:46:36 -0500

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

Roasted Garlic and Herb Creme Fraiche

Tue, 17 Nov 2009 21:35:51 -0500

great with the recipe I posted for Prosciutto-wrapped chicken! -- posted by GoldsmithLissa

Gahboo's Tomatillo Sauce

Tue, 17 Nov 2009 21:55:23 -0500

Green Mexican salsa. Heat can vary. Use large tomatillos, if available. -- posted by gahboo

Chad's Triple S BBQ & Wing Sauce

Wed, 18 Nov 2009 08:04:54 -0500

The Triple S stands for Sticky,Sweet,And Spicy!!! Great on Ribs, Chicken, Brisket, Wings. Even on burgers and hot dogs! Very simple to make. -- posted by ChadFoodie

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

Port-Cranberry Sauce

Wed, 18 Nov 2009 14:36:05 -0500

Quick and healthy. Can be made up to two weeks in advance of your event. -- posted by GoldsmithLissa

Grand-Mere Bosse's Spaghetti Sauce

Wed, 18 Nov 2009 15:48:23 -0500

I found this recipe in a regional magazine (Saltscapes) and thought I'd share it with you - hope you enjoy! -- posted by Chef mariajane

Honey Mustard Dressing

Thu, 19 Nov 2009 11:52:21 -0500

from Nanny's Collection ! -- posted by staceymoreman

Sneaky Pizza and Pasta Sauce

Thu, 19 Nov 2009 21:43:22 -0500

Sneaky Tip: If you're short on time, simply mix a jar bof both Beech-Nut btender sweet carrots and sweet potatoes into your child's favorite bottled tomaton sauce. I found this recipe in a Beech Nut leaflet. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Big Batch Holiday Cranberry Sauce

Fri, 20 Nov 2009 01:23:49 -0500

We make this every year before Thanksgiving and put it in the freezer in three or four containers so we have some to take to every holiday meal. You can adjust the sugar to taste, and I often don't add as much as is called for, and sometimes even leave the jello out completely, especially if I'm making a half batch that I'm not going to freeze. Cook time is chilling time. Not sure about the yield, but I guess it's about 24 cups. -- posted by Chrisbee

Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf)

Fri, 20 Nov 2009 01:24:03 -0500

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge. -- posted by Bint e Naeem

Basic Tomato Sauce

Fri, 20 Nov 2009 13:54:39 -0500

This is the base sauce I make in large quantity and then freeze. I often add things to the defrosted portions before use, and I also use it in various dishes, like lasagna. I created it myself. spices can be varied to desired taste. I often swap the sage listed here for rosemary. -- posted by Khyricat

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

BBQ Sauce (Eugene's Dad's Barbeque Sauce)

Fri, 20 Nov 2009 16:01:08 -0500

This is all we use now for our barbeque sauce. Everyone raves over it and always asks for the recipe. -- posted by Jenniegal