A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Author: Lesa Caruso
Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine...
Author: Eric
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket....
Author: QUIRKYIQ
This simple garlic and olive oil rub is a great way to marinate beef steaks before grilling.
Author: Linda
I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make...
Author: Buckwheat Queen
I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.
Author: mykoreaneats
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce...
Author: Bill L.
This recipe is a tribute to my Uncle who is by far one the best pit masters I have ever known. Feel free to put this on chicken, pork, or just about anything else you can think of. To cover a typical 5-pound...
Author: rharejr
The cranberries add that perfect sweet-tart flavor to this dressing. You can substitute dried cherries or raspberries for the cranberries.
Author: Lisa Weston
Great barbecue sauce for pulled pork or chicken. Glazes nicely on the grill.
Author: Ashley
Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste....
Author: Randy Finger
This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden.
Author: Jon Rachiele
Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source.
Author: Aviezer
The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small...
Author: CRIMSON667
This is a fabulously delicious and easy-to-make dressing. My kids will even eat salad when I put this dressing on it. It is also good on veggies, crackers, in soup, and on toasted pita bread. I love this...
Author: Desiree
A perfect blend of flavors for a salad dressing that will get you rave reviews. Serve at once or refrigerate in an airtight container for up to 5 days. Shake or stir well before serving.
Author: Sheri Campbell Gongaware
I have a tree in my backyard and needed to get the large papayas used up. So here is a delicious jam recipe.
Author: Angel
This spicy cocoa rub is excellent for chicken, steaks, thick chops, and spare ribs. You can also add it to chili and hearty, thick soups.
Author: jcjeffers
Honey butter is very good on homemade white bread. I ate and made this many times as a girl. You may also use peanut butter instead of butter. Delicious!
Author: Ima White
This is a great Caesar dressing from a bed and breakfast in St. Simon's Island, Georgia. It is the best I've had. Great with a grilled chicken breast on top. Make sure to use the extra light extra-virgin...
Author: Nicole73
This is a delicious and spice barbeque sauce that is delicious with ribs or chicken especially in combination with our Chipotle Dry Rub. Brush the sauce on ribs or chicken as they cook on the grill or...
Author: Kristen
With just 4 standard household ingredients, you can enjoy Chick-fil-A's® famous dipping sauce--even on Sunday!
Author: Georgia
A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.
Author: Celestial
Sick and tired of trying bottle after bottle of dressing, and not finding anything that came even close to my favorite restaurant-inspired salad, this recipe allows me to have simple, delicious salad anytime,...
Author: OldFashionedFoodie
I came up with this spread after trying a version of it on a French dip sandwich at a local restaurant in Ann Arbor. It has just enough bite and goes really well with meats as well as crackers. The longer...
Author: ADZELL
My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This...
Author: Joiamia
This sauce is awesome on chicken and beef recipes that normally call for barbeque sauce. I might even try it on pork blades on the grill.
Author: April Broxton
Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.
Author: pelicangal
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist...
Author: Allrecipes
Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your...
Author: Jewels
This is a glaze that goes well on pork or chicken. It also serves as a dipping sauce for pork, chicken, or seafood.
Author: lwilliams001
This has been a 'trade secret' for years, but it's so good I decided to share it! It's everyone's favorite, and can even be poured over a block of cream cheese and served with crackers for a fun holiday...
Author: Leeza
This sauce can be used for dipping veggies, meats, or egg rolls. It's also great spooned over a bowl of steaming hot pho or other rice noodle soup. For me this sauce IS the flavor of Vietnamese cooking....
Author: CJ
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own....
Author: duboo
My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.
Author: Mlooman
This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.
Author: Lime
Can be used with mixed greens, chicken salad, salmon and sliced tomatoes. My family rated it 9 out of 10. Hope yours will too!
Author: Lori
This is an awesome and simple bread spread to use in place of butter or garlic butter. Use light mayonnaise if you want fewer calories. The prep time is almost nothing if you have roasted garlic in the...
Author: Rob
Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies....
Author: Bren
I use this sauce for my fish tacos. You can make this ahead and keep in the fridge. You can substitute any hot sauce for the sriracha.
Author: Kaylee Flores
A very easy pizza sauce recipe which tastes as good or better than what restaurants use. You can also use this as a breadstick dip.
Author: DIVIANA
When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!
Author: Tammylou
Apples simmered with sugar and cinnamon.. makes a great sundae topping over vanilla ice cream, or as a pancake topping! Adjust cinnamon and sugar to taste.
Author: Lauren
This is by far the best cranberry dish of any type that I've ever tasted. It was passed on to me from my mother-in-law. The garlic adds a hint of savoriness and the fresh ginger gives it a spicy kick....
Author: nanig
This was an accidental compound butter that is refreshing and delicious on rolls, stuffed into the skin of a turkey before cooking, or added to steamed vegetables.
Author: Karin Landers