Recipezaar: Course,Condiments, etc. recipes

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

Chickpea Patties With Apricot Mayo Recipe

Mon, 09 Nov 2009 10:03:32 -0500

I love chickpeas and apricots. I was looking for meatless recipes on the net and came across this unique recipe. I found this at the Care2 website @ http://www.care2.com/greenliving/chickpea-patties-apricot-mayo.html These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.You can make your meatless meal a stellar taste experience thanks to the Mediterranean way of eating. -- posted by SassiFras

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

Mark's Whisky and Onion Jam

Mon, 09 Nov 2009 14:28:49 -0500

I found this recipe in a little magazine that came to the house, and thought I'd share it with you - Serve this deliciously sweet and smoky whisky and onion jam with cold, smoked salmon and slices of toasted baguette. Wine lovers: try matching the contrasting character of the fish and jam with the robust, floral nature of a Gerwuztraminer. For the more adventerous set, offer Highland Park 12 Year Old - a rich, sweet and smoky island whisky. -- posted by Chef mariajane

Lemon Cucumber Dip With Fresh Dill

Mon, 09 Nov 2009 14:37:58 -0500

This looks like a refreshing dip to brighten your days! In this recipe were cooking with lemon cucumbers. This dip really highlights how refreshing these cucumbers are on a hot summers day. I found this healthy recipe on the Care2 website @ http://www.care2.com/greenliving/lemon-cucumber-dip-with-fresh-dill-with-video.html -- posted by SassiFras

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

Best Vegan Mayo

Mon, 09 Nov 2009 15:20:10 -0500

Simple, quick and tasty enough to use as a stand alone dip. -- posted by Chef Marsha Jane

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

Cilantro Mayonnaise

Mon, 09 Nov 2009 16:34:53 -0500

From The South Beach Diet -- posted by WendyMaq

Blueberry-Studded Honey Peach Sauce

Mon, 09 Nov 2009 16:45:45 -0500

WoW! You're going to love this! I sure do! When you put these flavors together it just has to be good! I love this over plain cheesecake! I love to make a sundae out of it. I take some angel food or pound cake,a scoop of ice cream goes next, then this sauce!It makes a great trifle also. Amount is slightly approx. -- posted by FLUFFSTER

Raspberry Vinaigrette

Mon, 09 Nov 2009 16:54:19 -0500

Quick and easy -- posted by AZPARZYCH

Homemade Cajun Seasoning

Mon, 09 Nov 2009 23:56:30 -0500

I found this in a TOH booklet. It makes a whopping 3 1/2 cups of seasoning. Use it to season pork, chicken, seafood, steaks or vegetables. Great for gift-giving too! -- posted by CJAY

Ken's Incredible Barbeque Sauce

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

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

Crispy Coating for Fish

Tue, 10 Nov 2009 14:39:36 -0500

For a light, crispy batter, dip the fish (or chicken) in an egg wash before coating. Use butter to fry. -- posted by CJAY

Simple and Delish Maple Syrup

Tue, 10 Nov 2009 16:38:12 -0500

This is my Great Grandmothers home made maple syrup recipe. It's so easy and it lasts a long time in the fridge. I hate store bought syrup and this is the only kind I will eat. Goes great with my Grandmothers Pancakes (Recipe listed under my name!) You can add more or less Maple extract for how strong you want the flavor to be. -- posted by Miss Ambrosia

The Realtor's Dijon Fried Onions for Burgers and Steaks

Tue, 10 Nov 2009 19:42:28 -0500

My BF saw something like this on Rachel Ray's show. She didn't remember the recipe exactly and we couldn't find it on the internet so this is what we came up with and it's awesome! We love it on grilled burgers, cheese steak sandwiches and steaks. The dijon adds something really special to the onions. I also make this with spicy brown mustard and love it that way, too. -- posted by Realtor by day, Chef by night

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

Val's Cranberry Salsa

Wed, 11 Nov 2009 10:27:48 -0500

My friend Val shared this recipe with me last year. It is a new favorite, and one that I plan on taking many places over the holiday season, as it is different. Best served with Wheat Thins, this salsa is yummy and a must try! The original recipe called for a 1 pound package of cranberries; I've found that fresh cranberries are now packaged in 12 oz. portions, and this size works. Don't forget to allow time for chilling, to allow flavors to develop...This will make enough for 2 blocks of cream cheese, so you have 1 to serve, and 1 to share! -- posted by alligirl

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

Vanilla Pear Butter

Wed, 11 Nov 2009 16:16:21 -0500

For a change of pace from using syrup, serve warm or chilled over pancakes, waffles, crepes or toast. -- posted by The Daycare Lady

Creamy Turkey Gravy

Wed, 11 Nov 2009 16:17:08 -0500

Found this at TOH online. Haven't tried it, but will for Thanksgiving. -- posted by Doglover61

Lemon Slices in Honey / Citrus Concentrate for Your Health

Wed, 11 Nov 2009 16:17:45 -0500

Feeling down, have a hang over or just need a lift try this. -- posted by ~Rita~

Sneaky Chef Green Juice

Wed, 11 Nov 2009 23:48:00 -0500

This can be used to boost nutritional value for lots of recipes! Use in chocolate pudding, milk shakes, green icings, casseroles, etc. Green juice is an extremely nutrient dense food. One tablespoon is equivalent to eating 1/4 cup of spinach leaves. It contains iron, calcium, and enzymes for digestion, as well as chlorophyll and carotens for disease fighting power. And just think, your kids, husband, guests, etc. won't even know! :) This recipe was gleaned from The Sneaky Chef cookbook by Missy Chase Lapine. -- posted by Sharon123

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

Multi-Vegetable Spread

Thu, 12 Nov 2009 00:08:50 -0500

I'm a huge health nut and wanted a tasty, veggie-loaded, breakfast-appropriate spread I could use on my morning bagel. I usually throw whatever veggies I have on hand into the food processor, so feel free to add in a handful of olives, drained tomato, etc. Can be stored in the fridge in an airtight container for 2-3 days. I haven't tried freezing it yet, but don't see why that can't be done, too. -- posted by Alexander Mar

Apple Cider Jelly

Thu, 12 Nov 2009 00:13:44 -0500

Here is something just a little different. If you like Applebutter and/or Jam you will enjoy this. I got this recipe from my Mother in law and sold out of it the first trip to farmers market. -- posted by MamaChelle

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

Homemade Maple Syrup

Thu, 12 Nov 2009 15:53:19 -0500

old farm recipe simple 4 ingredients no corn syrup in this one -- posted by Dienia B.

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

Harissa

Fri, 13 Nov 2009 11:44:13 -0500

A spicy North African condiment. This is the most flavourful - and authentic - version I've ever come across. Note that the 1 hour prep time is the soaking time for the chilies. After they're soaked, this comes together in a flash. -- posted by rusticgirl

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

Turkey Herb Marinade

Fri, 13 Nov 2009 17:14:42 -0500

Perfect for Fall -- posted by armywife516

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

Peanut Butter Maple Syrup

Sun, 15 Nov 2009 16:29:23 -0500

I got this easy and so tasty recipe from Peanut Lovers.com. -- posted by Sharon123

Cucumber and Onion Salad

Sun, 15 Nov 2009 20:42:30 -0500

From Splenda recipe book. (*Note: cooking time is marinating time) -- posted by AZPARZYCH

Kiwi Colada Freezer Jam

Sun, 15 Nov 2009 21:37:10 -0500

A blend of kiwi fruit, pineapple juice and rum in a delicious jam. Good way to use the kiwis that are too ripe for anything else. Very quick and no cooking. Recipe makes about 4 cups. -- posted by Aychbee

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

Strawberry Jam

Mon, 16 Nov 2009 00:32:59 -0500

My grandmother's recipe that doesn't seem to last long and freezes well. -- posted by Kassy Hale

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

Citrus Butters

Mon, 16 Nov 2009 00:34:00 -0500

Two very wonderful butters. Lemon Parsley is great on fish, chicken or meats. Orange is so good on muffins or scones. -- posted by SB6

Mike's Special Seasoning

Mon, 16 Nov 2009 00:39:35 -0500

Great on any meat; we really enjoy on burgers. Has a kick! -- posted by Virginia Cherry Blossom

Lightning-Fast Onion Dip

Mon, 16 Nov 2009 01:22:51 -0500

Originally from "The Can Opener Gourmet" - This looks easy and great for a quick party food! -- posted by Radish4ever

Apricot, Carrot and Goji Berry Marmalade

Mon, 16 Nov 2009 09:55:11 -0500

A lovely preserve which would be totally healthy if it weren't for the sugar! A great gift when canned correctly in nice kilmner jars -- posted by robd16

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

English Apple Chutney

Tue, 17 Nov 2009 00:49:03 -0500

So good I ate a whole jar in a matter of days! A great way to use sour cooking apples if you have an apple tree in your garden. Its quite simple to make so don't be put off by the long list of ingredients. Granny smith apples work well but don't try and use other common eating varieties of apple as it just won't work. Date syrup is available in larger supermarkets and middle eastern or asian stores, you could use brown sugar but date syrup adds a deeper note that I think makes it special. The result is a mellow, smooth chutney that you could never buy in any store. -- posted by robd16

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

Rob's Mango and Chilli Chutney

Tue, 17 Nov 2009 01:12:44 -0500

Adding 1 of the mangoes at the end, means that this chutney retains a superb fresh flavour. Can be left in the fridge for 1 month or preserved and canned for over 1 year (follow the canning notes link on home page) Lovely with Indian or Mexican food or to enhance a cooked meat and cheese platter. Add a spoonful to curries or mix with cold shredded chicken, curry powder and mayonnaise for a lovely baked potato or sandwich filling. Just make sure your mangoes are really ripe and soft. -- posted by robd16

Cranberry Orange Sauce

Tue, 17 Nov 2009 01:16:11 -0500

This recipe tastes just like frozen Indian Trail Cranberry Orange Sauce, which is difficult or impossible to find anymore. It is so easy to make and can be used to make the cranberry jello mold recipe from the Indian Trail carton. -- posted by Sonomawhine

Tuscan Onion Confit

Tue, 17 Nov 2009 01:34:30 -0500

A fabulous recipe from Merrill of food52.com; or actually, her mother... I am not a fan of cranberry sauce with turkey for the holidays, and have always just used gravy - this is an inspired alternative. Here is her description of the recipe's background: For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations. The recipe has since become one of my mother's signatures, and Thanksgiving would simply not be Thanksgiving in our house without "Tuscan Onion Goo." It's a great addition -- or alternative -- to cranberry sauce. While the flavors are very different, it serves a similar role: the sweetness provides a counterpoint to other, more savory sides, and the acid in the vinegar cuts through some of the richness that often pervades the meal. The confit couldn't be easier to make, although it does require a bit of a time commitment. You can use frozen pearl onions, but it's worth trying with fresh cippollini. My mother insists that you have to be crazy to make it with anything other than frozen onions after the first time, but I find peeling cippollini somewhat cathartic. Once the peeling (or the opening of the bag) is done, you briefly sauté the onions in a bit of olive oil and deglaze them with sherry (my mother's addition -- the chef at Ristorante del Fagioli used Cognac), then simmer them slowly with some water, sugar, red wine vinegar, raisins and toasted pine nuts, until the onions are limpid and soft and all of the flavors have had a chance to meld. The confit keeps very well in the fridge, and it doesn't have to be limited to turkey; it's great with beef, pork and lamb as well. -- posted by Raquel Grinnell

Nick's Salsa

Tue, 17 Nov 2009 07:09:00 -0500

This salsa is my future brother-inlaws recipe. There's nothing fancy about this salsa but I just can't seem to stop eating it. When Nick made this salsa he used the fresh lime juice. -- posted by internetnut

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

Tamarind Cashew Sauce (Dip or Sauce...lots of Variations)

Wed, 18 Nov 2009 01:28:33 -0500

I've made it as a sauce for everything from fresh veggies, fresh fruit (especially apples), to lettuce wraps. Also makes great sauce for main dish of meat, chicken or seafood. I've also made a great pita sandwich using the sauce with chicken and apples! Inspired by Cheesecake Factory's dipping sauce! Takes about 15-20 mins to prepare depending on kitchen efficiency, but allow a minimum of 30 mins to cool and set. -- posted by GoldsmithLissa

Slow Cooker Apple Butter

Wed, 18 Nov 2009 01:31:37 -0500

From ChowMama. -- posted by annh53182

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

Gahboo's Corn Relish

Wed, 18 Nov 2009 08:18:57 -0500

Mellows significantly after a few months. Improves with age. -- posted by gahboo

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

Celery Relish

Wed, 18 Nov 2009 14:53:38 -0500

A delicious relish that is good with almost everything!! This is a recipe to keep for that to-do list for Fall preserving!! -- posted by Chef mariajane

Gingered Zucchini Marmalade

Wed, 18 Nov 2009 15:05:32 -0500

I love this marmalade!! So very tasty - you will enjoy it! -- posted by Chef mariajane

Maritime Favourite Chow Chow

Wed, 18 Nov 2009 15:15:04 -0500

This is a favorite of our family - hope you like it!! -- posted by Chef mariajane

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

Creamy Truffled Hazelnut Dip

Wed, 18 Nov 2009 16:14:31 -0500

Decadent but easy dip! Can be made early and refrigerated overnight. -- posted by GoldsmithLissa

Golden Syrup Meringue Icing

Thu, 19 Nov 2009 06:09:45 -0500

Sounds fabulous - I want to try it soon !! -- posted by katew

Mexican Marinade

Thu, 19 Nov 2009 06:30:06 -0500

from Trishanne -- posted by CJAY

Honey Mustard Dressing

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

from Nanny's Collection ! -- posted by staceymoreman

Black Pepper Croutons

Thu, 19 Nov 2009 16:41:23 -0500

Originally from The Can Opener Gourmet. My family LOVES croutons - especially the kids! -- posted by Radish4ever

Chocolate Chickpea Spread

Thu, 19 Nov 2009 17:43:36 -0500

A kind of dessert hummus. Sounds strange: tastes great! From bittersweet blog. -- posted by annh53182

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

Mushroom-Thyme Gravy

Fri, 20 Nov 2009 01:25:59 -0500

Planning Tip: Can be made 2 days ahead. Reheat in a saucepan over medium-low heat or in the microwave. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Doreen's Pickled Beets

Fri, 20 Nov 2009 01:28:53 -0500

I remember helping my mom peel beets and this is our favorite recipe. Never met anyone who didn't love them. I usually multiply this recipe by 4 to start and use about 7 pounds of beets. They are best left for 6 weeks before eating but we usually only make it 4. -- posted by Chef #450778

Vidalia Onion Marinade

Fri, 20 Nov 2009 02:04:04 -0500

This marinade works great with poultry, beef, pork, salmon or even as a dressing for your salad. -- posted by Chef Buggsy Mate

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

Southwest Rub

Fri, 20 Nov 2009 15:30:28 -0500

This is a versatile rub that is great on beef, pork, chicken and even roasted potatoes! -- posted by Chef Buggsy Mate

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

Mock Cool Whip

Fri, 20 Nov 2009 16:29:36 -0500

5 calories per tablespoon. I found this recipe on Kitchen Link.com. This recipe came from Reader's Digest's Great Recipes For Good Health. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Gluten Free Breading Mix

Sat, 21 Nov 2009 20:10:25 -0500

This is from Twin Valley Mills, the company that grows the sorghum. It turned out very good. The recipe was developed by Barbara Kliment. I cut the salt to 2 tsp. -- posted by WI Cheesehead