Recipezaar: Everyday,Condiments, etc. recipes

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

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

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

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

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

Golden Syrup Meringue Icing

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

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

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

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

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

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

Cheesy Bechamel Sauce

Mon, 23 Nov 2009 15:45:58 -0500

A quick and easy bechamel sauce for amatuer cooks who wish to spice up their dishes. -- posted by Chef Big Pimpin'

Meme's Easy Pickled Beets

Mon, 23 Nov 2009 18:11:51 -0500

These are so simple to make and taste fantastic! NO COOKING! I took a recipe I found and modified it to me and my families liking. DH loves these! You can modify spices to your liking, add more, add others or cut back...whatever you want! Original recipe called for sugar not Splenda and came from "Favorite Family Recipes Good Country Cookin' Cookbook." I usually double this recipe and I get two quart size wide mouth mason jars full. This time I added a whole clove to each jar. I'll let you know how it comes out! Ya'll let me know your thoughts and ideas on this one ok?! -- posted by Heartspell

Five-Minute Cranberry Sauce

Tue, 24 Nov 2009 11:10:39 -0500

Looking for a quick and easy cranberry sauce recipe? I found one @ http://www.cranberries.org courtesy of the Cape Cod Cranberry Growers' Association. I'm putting it here for safe keeping. -- posted by SassiFras

Crunchy Ranch Croutons

Thu, 26 Nov 2009 10:09:28 -0500

Instead of throwing away any stale bread, try this recipe for crunchy croutons. Enjoy on salads, on top of casseroles, soups, as stuffing for veggies or fish or meat. I have included variations too! -- posted by Sharon123

Anchovy Butter Sauce

Sun, 29 Nov 2009 13:16:17 -0500

I know that many people say that they don't like anchovies, but when anchovies are toasted and sauteed they are wonderful and get sweet and nutty tasting. This is an amazing sauce served over pan crusted sauteed fish (i.e., Tilapia, Grouper, Halibut, Cod; any white fish), scallops, or chicken. Now, there are hundreds of recipes on here for pan sauteed or breaded chicken and fish, so I won't list them. But I am sure many of you know the preparation method. This is also a great over steamed or grilled seafood or poultry, as well as asparagus, onions, broccoli and even steak. And, is awesome just tossed with a little angel hair pasta for a quick easy side dish or stirred in with pan sauteed cannellini beans. So you can see how versatile it is. It can be made right in the same pan after you pan sear, your seafood or chicken, or you can make it in a small sauce pan on the side. As I said, very flexible. -- posted by SarasotaCook

Golden Syrup Cream

Mon, 07 Dec 2009 06:01:41 -0500

Serve with steamed puddings or pound cake or fruit or anything ! -- posted by katew

Hot Cherry Sauce

Mon, 07 Dec 2009 06:10:23 -0500

I found this in an old Women's Weekly , a Peter Russell Clarke recipe. This is a slightly adapted version. -- posted by katew

Traditional Teriyaki Sauce

Tue, 08 Dec 2009 16:28:48 -0500

Traditional Japanese recipe I'd copied from a Japanese cookbook many years ago. The best thing is it will keep indefinitely and even matures and improves with age. I generally make a batch using a whole bottle of sake (and you can use the bottle to hold 1/2 the batch). Is exceptional with Yellow Box Honey... but any good quality honey will do. Excellent marinade for chicken and seafood, or in stir fried tofu/veges. -- posted by Malaliu

Restaurant Red Salsa

Tue, 08 Dec 2009 16:33:09 -0500

I love this salsa for an appetizer with chips. -- posted by Kris10 Marie

Sweet Pear Salsa for Dessert for Cake or Ice Cream

Tue, 08 Dec 2009 21:59:45 -0500

quick and easy dessert salsa. Serve with pound cake, angelfood, or ice cream. Goes well with my apple and mint jelly pastries and some ice cream. Quick recipe for pasty: bake phyllo dough triangles with a slice of apple and mint jelly atop. -- posted by GoldsmithLissa

The Realtor's Low Fat Thousand Island Dressing

Wed, 09 Dec 2009 14:22:05 -0500

This one is a lower fat version of thousand island dressing. It's great and you don't even miss the extra fat and calories. -- posted by Realtor by day, Chef by night

35% Cream Substitute (Lactose-Free)

Wed, 09 Dec 2009 17:25:56 -0500

Replaces 35% cream in recipes (not a substitute for whipping cream). -- posted by Génial Génie

Richard's Hot, Hot Mustard

Fri, 11 Dec 2009 11:45:50 -0500

This recipe is from "Star Food" by Carole Andersen Travis, and she warns about the strength of this mustard, so don't say you too were not warned! She says that she uses it sparingly, but some of her friends slather it on. I have no idea who Richard is. -- posted by Dan-Amer #1

White Sauce for Shrimp

Sun, 13 Dec 2009 09:12:09 -0500

From "Cotton Country", Monroe, LA, is this alternative recipe for a seafood cocktail sauce. There are some of us, including myself, who must carefully watch their consumption of tomatoes due to their high potassium content. I have substituted Dijon for Creole mustard as not sure how available everywhere. -- posted by Dan-Amer #1

Holiday Fruit Dip

Sun, 13 Dec 2009 09:20:43 -0500

I made this recipe for a friend who was visiting home from being in the military. I wanted to make her something special - she loves fruit - but as both of us were dieting I didn't want to load it up with sugar, marshmallow creme and cool whip. This came out fantastic - tastes like a sweet vanilla bean cheesecake. Note: I used truvia packets in place of the Splenda, but any zero calorie sweetener would be fine. -- posted by megs_

Roquefort Dressing, Le Ruth's, Gretna, La

Sun, 13 Dec 2009 09:32:29 -0500

From a printed sheet that was stuck in a copy of a cookbook from Monroe, LA. I have modified by leaving out 1(8 tsp M. S. M., which I suppose is a misprint for MSG: I would presume you could use a good quality blue cheese as well. -- posted by Dan-Amer #1

Cream Sauce

Mon, 14 Dec 2009 01:17:47 -0500

A basic cream sauce recipe from Rachel Ray -- posted by Colorado Lauralee

Russian Dressing, Chatam Restaurant, Hollywood

Mon, 14 Dec 2009 01:24:10 -0500

This is simplicity itself. From "Star Food" by Carole Andersen Travis. Served for over 40 years at the restaurant. She recommends using homemade, Hellman's, or Best Foods mayonnaise. -- posted by Dan-Amer #1

Browned Butter Sauce

Mon, 14 Dec 2009 15:13:22 -0500

This is a basic browned butter sauce from Rachel Ray via the internet. -- posted by Colorado Lauralee

Fajita Marinade

Mon, 14 Dec 2009 17:55:33 -0500

To tenderize, a marinade must contain an acidic ingredient such as lemon juice, wine, vinegar or yogurt; the acid penetrates meat fibers to help tenderize them. -- posted by Catnip46

Cranberry Cream Cheese

Mon, 14 Dec 2009 22:58:18 -0500

Fast-and-Festive Sandwich Spread. Serve with sliced turkey and fresh arugula on toasted Ciabatta bread. I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting this for safe keeping. -- posted by internetnut

Blueberry Sauce

Wed, 16 Dec 2009 18:38:55 -0500

Strawberries can be used in this recipe. I found this recipe in The Market Basket Fresh Fruit and Vegetable Guide. This is from New York WIC Program Farmers Market Nutrition Program. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Homemade Hamburger Helper Mix Sodium Free

Fri, 18 Dec 2009 01:42:42 -0500

I found this somewhere on the web as I was searching for sodium-free alternatives for my DD. She loves stove top mix type meals, but they were absolutely off limits for her salt-free needs. This is a great substitute, easy to make and can be used to make a variety of different stove top meals. One recipe for an Italian skillet dinner is included below; I will add more as I try them. This makes enough for several dinners. Mix it up and store in a plastic container. -- posted by Messy44

Nutritious Flour Blend

Fri, 18 Dec 2009 15:34:35 -0500

Inspired by the Sneaky Chef flour blend, I wanted to add more nutriton, so came up with this recipe. I hope you enjoy! -- posted by Sharon123

Basic White Sauce

Fri, 18 Dec 2009 16:19:05 -0500

From Better Homes & Gardens Cookbook. I use this for eggs on toast! -- posted by Pismo

Holiday Pancakes

Fri, 18 Dec 2009 22:52:21 -0500

What could possibly top a holiday breakfast of hot, fluffy Aunt Jemima Pancakes? Just some very luscious toppings made with the richness of Aunt Jemima syrups. I found this in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Strawberry Compote

Sat, 19 Dec 2009 01:03:31 -0500

This is great served with porridge. -- posted by katew

Oven Candied Lemon Slices

Sat, 19 Dec 2009 20:22:21 -0500

Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too. -- posted by Sharon123

Pineapple and Passionfruit Jam

Mon, 21 Dec 2009 01:15:30 -0500

I just got a new juicer and my husband and I had been drinking alot of pineapple juice lately. Partly because he has alot of meat in his diet and pineapple juice is very alkalizing to the acidity in our body. Also, we had been posted to Thailand and pineapples here are so cheap and sweet here. It feels wasteful to throw away the pineapple pulp, and since the texture is excellant to make jam, i decided to make it for our yearly Christmas giveaways. I added passionfruit since I love the fragrance, and it turned out to be a perfect combination. I couldn't find any pectin, hence I had to make the jam the traditional way, slow-cooking it. -- posted by Clabibi

Melty Cheese* Sauce (Vegan)

Mon, 21 Dec 2009 01:33:55 -0500

A very creamy cheese replacement. Given to my family by family friends who have a milk and egg intolerant family member. -- posted by Chef #1489831

Easy Turkey Gravy

Mon, 21 Dec 2009 01:43:42 -0500

This gravy comes out perfect every time. You will love how easy it is to make and everyone loves it. It's the cream of chicken soup that makes it special but the poultry seasoning gives it that roasted turkey flavor. Creamy and never lumpy. It's especially great when you are roasting a skinless turkey breast. I baked my turkey breast in chicken broth to get some additional flavor in the gravy. -- posted by Chef Cameo

Spicy Tomato Sauce

Mon, 21 Dec 2009 02:24:15 -0500

I use this basic tomato sauce as a base for any recipe that calls for tomato sauce. I freeze 2 cup batches and defrost them as needed for the recipe I'm making. I then tailor the sauce to my flavor needs for the recipe, adding herbs and spices as needed. This works so well, I haven't purchased jarred spaghetti sauce in months. -- posted by Nicole Neumann

Fat Free Fruit Dip

Mon, 21 Dec 2009 16:57:20 -0500

This is a great recipe. i used plain yogurt, but it tasted just weird so i tried vanilla yogurt and it was great. people were even dipping their cookies in it so i think if i make it thicker it will be a great frosting recipe too. but any kind will work. -- posted by health girl

The Realtor's Mint Chocolate Chip Coffee Creamer

Tue, 22 Dec 2009 09:49:15 -0500

Add this yummy treat to your gift baskets. I gave this to my Mother for Christmas and she just loved it. I kept a little for myself and I thought it was pretty good, too. It gives your coffee that extra special taste. This will make 1 3/4 or 2 cups of creamer, depending on whether you choose to use sugar or splenda. -- posted by Realtor by day, Chef by night

The Realtor's Vanilla Coffee Creamer

Tue, 22 Dec 2009 10:04:03 -0500

Add this yummy treat to your gift baskets. I gave this to my Mother for Christmas and she just loved it. I kept a little for myself and I thought it was pretty good, too. It gives your coffee that extra special taste. This will make 1 1/4 or 1 1/2 cups of creamer, depending on whether you choose to use sugar or splenda. -- posted by Realtor by day, Chef by night

Super Easy, Super Hearty Spaghetti Sauce

Tue, 22 Dec 2009 15:39:38 -0500

I don't like a plain ol' can of spaghetti sauce on my pasta, but I don't really have the patience or skill to make my own from scratch. So how about a nice compromise? No one will recognize this as stuff from a jar after you add your own touches! Here's how I make my own healthy, delicious sauce. (Try it on cooked spaghetti squash for a nice change!) -- posted by FabulousBigNiki

Pineapple and Passionfruit Jam

Wed, 23 Dec 2009 03:06:38 -0500

Great recipe when you have a glut of passionfruit ! -- posted by katew

Satay Dressing

Sun, 27 Dec 2009 01:20:47 -0500

Delicious on steamed or raw vegies. -- posted by katew

Patrick's Vodka Sauce

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

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

Gluten Free Canola Oil Based Mayonnaise

Sat, 02 Jan 2010 10:34:23 -0500

Great Mayonnaise Recipe using canola oil -- posted by Chef #1093970

Coffee Butter

Sat, 02 Jan 2010 15:13:51 -0500

This recipe is courtesy of a booklet called "Coffee Makes It Delicious", from General Foods. This spread is good on pancakes, muffins, waffles, etc. -- posted by Sweet PQ?

Ginger Whipped Cream

Sat, 02 Jan 2010 15:42:26 -0500

Published in Gourmet magazine, November 1992. Serve on pies, cake, fruit salad, hot chocolate or coffee. -- posted by swissms

Red Chili and Orange Barbecued Chicken

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

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

Avocado Lime Pasta Sauce

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

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

Pumpkin Guacamole

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

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

Really Easy Tartar Sauce

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

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

Canned Tomato Salsa

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

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

Pineapple Mango Salsa

Wed, 06 Jan 2010 19:26:54 -0500

Suggested to serve with Recipe #407120 . I found this recipe in a Arnot Health leaflet. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Loveless Seasoned Salt

Wed, 06 Jan 2010 20:51:54 -0500

This is another recipe from the Loveless Cafe in Nashville, Tennessee. I use this in Loveless Dry Rub when I smoke a pork butt or cook ribs. Remember to use this cautiously....its hard to take too much salt out of something:)! -- posted by breezermom

Loveless Dry Rub

Wed, 06 Jan 2010 20:52:37 -0500

This rub is from the Loveless Cafe in Nashville, Tennessee. It is great on pork butts, pork loins, and turkey breasts. I love to use it on ribs also. This is the rub that I use when I smoke my pork butt all day. Yummy! -- posted by breezermom

Parmesan Dressing

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

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

Pineapple, Papaya, Mango Salsa over Jasmine Rice

Thu, 07 Jan 2010 11:22:10 -0500

This is great served with any seafood dish and especially with my Recipe #407262. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile. -- posted by SarasotaCook

Apricot-Ginger Sauce

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

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

Fudge Frosting/ Hot Fudge Sauce

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

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

Lemon Cream

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

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

Simple Roasted Red Pepper Cream Sauce

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

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

Blueberry Maple Syrup

Sun, 10 Jan 2010 15:17:52 -0500

If you're not a maple fan, try cane syrup, honey or a quality prepared all-fruit syrup. Each serving is 1 tablespoon. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar and sugar free pancake syrup for the maple syrup. -- posted by internetnut

Mixed Fruit Compote

Sun, 10 Jan 2010 15:37:36 -0500

This recipe was pictured being served over waffles. I found this in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Flavored Butters

Sun, 10 Jan 2010 15:51:34 -0500

When butter plays a starring role, opt for the best-quality sweet (not salted) butter you can find. I don't remember where I found this recipe. I have not tried this recipe. -- posted by internetnut

Prickly Pear Marmalade

Mon, 11 Jan 2010 09:57:50 -0500

You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe. -- posted by DiB's

The Realtor's Pineapple Lemon Dressing/Marinade

Mon, 11 Jan 2010 11:03:26 -0500

Tropical pineapple enhances the sweetness of this vinaigrette. Drizzle it over salads or pour it over grill-ready skewers of pork or shrimp as a marinade. -- posted by Realtor by day, Chef by night

Poached Halibut, Creamy Celery Sauce & Tomato Relish

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

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

Sarasota's Fresh Tomato and Olive Relish

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

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

Teriyaki Sauce and Marinade

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

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

Cheese Sauce

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

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

Aceitunas Picante (Chili Olives)

Mon, 18 Jan 2010 14:19:10 -0500

SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar. -- posted by Celticevergreen

Ma's Spaghetti Sauce

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

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

Peach Fondue--canning Recipe

Thu, 21 Jan 2010 11:10:06 -0500

Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam. -- posted by DiB's

Sour Cherry Walnut Conserve

Thu, 21 Jan 2010 12:32:31 -0500

Use this conserve on biscuits or scones. -- posted by DiB's

T - Bone Steaks With Garlic Butter Sauce

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

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

Simple Brandy Cream Sauce for Ravioli

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

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

Sweet and Sour Sauce

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

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

Quick Satay Sauce

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

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

Barbeque Spice Rub

Wed, 27 Jan 2010 10:46:59 -0500

This is perfect for all meats, especially chicken, and when cooking on the grill gives off a fantastic aroma. Makes enough for 2lb of meat. -- posted by English_Rose

Tomato and Chili Marinade

Wed, 27 Jan 2010 10:53:02 -0500

This spicy marinade recipe makes enough for 2lb of meat or chicken. It goes best with beef, pork, lamb or chicken. Marinade red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Indian Yogurt Marinade

Wed, 27 Jan 2010 10:58:29 -0500

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Moroccan Spiced Marinade

Wed, 27 Jan 2010 11:09:16 -0500

If you like it spicy, this is a great marinade for chicken, lamb or beef steaks. This marinade recipe makes enough for 2lb of meat, chicken or beef. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Chinese Marinade

Wed, 27 Jan 2010 11:14:43 -0500

If you like Asian flavors, this is a great marinade for chicken or pork. This marinade recipe makes enough for 2lb of meat. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Thai Spiced Marinade

Wed, 27 Jan 2010 11:25:26 -0500

If you like Thai flavors, this is a great marinade for any meat, poultry or fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Indian Spiced Rub

Wed, 27 Jan 2010 11:36:08 -0500

This rub makes enough for 2lb meat, poultry or fish and goes especially well with chicken, lamb and firm white fish. -- posted by English_Rose

Cucumber and Caper Salsa

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

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

Tofu Pesto Mayonnaise

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

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

Spiced Pumpkin Butter

Mon, 01 Feb 2010 22:47:17 -0500

Pumpkin butter is one of fall's great all-purpose spreads. Spice up breakfast by using it on pancakes and muffins. For a quick appetizer, spread pumpkin butter on toasted bread with slices of your favorite cheese. Experiment with different flavors; add a dash of cayenne pepper or a drizzle of honey. Each serving is 2 tablespoons. I found this recipe in Better Homes and Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Cumberland Sauce

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

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

Blueberry Jalapeno Jelly

Thu, 04 Feb 2010 10:05:45 -0500

Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone! -- posted by ChefMamaBlogger

Tucson Salsa- Mild

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

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

(Almost) Salt-Free Seasoning

Thu, 04 Feb 2010 17:57:22 -0500

Very flavourful! The only salt in this recipe comes from the steak spice. I did not include amounts for garlic and onion powders because I was all out when I came up with this recipe - but I believe they would be wonderful in this mix. -- posted by Génial Génie

Horseradish Relish

Mon, 08 Feb 2010 10:23:05 -0500

I came across this while looking through a 1941 "The Household Magazine", submitted by Mrs. Max Sprang of Hillsdale, Mich. This 5 cent magazine has some great recipes that have not changed all that much over these past almost 70 years. Enjoy! -- posted by Chef #1065270

Neely's Barbeque Sauce

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

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