No one in our family cares much about Concord grape jelly but as a savory jam with onion and balsamic vinegar on goat cheese, it's a whole different story. The jam is delicious with blue cheese, Camembert,...
Author: nch
This easy salad is perfect for the dieter or for those who love to eat well. The goat cheese and dressing add needed levels of flavor to these nutrient-packed veggies.
Author: BeachBaby
This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.
Author: Chef John
This rich sauce is great for a fun new dessert fondue. The actual number of servings depends on how much fondue each guests eats, but it can go a long way.
Author: snw716
I say replace sugar with carrots in any tomato recipe. Additional veggies are a sneaky way to get them into the kids. Add olive oil near end of cooking to preserve its flavor.
Author: 1st Grambo
This is a cocktail sauce I've been making for over 20 years. Hope you enjoy. Use a kitchen funnel to pour the sauce back into the ketchup bottle -- it will last a long time.
Author: CDSN99
A nice, sugar-free cocktail sauce that works perfectly on shrimp cocktails.
Author: Jenna R
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.
Refreshingly sweet, tart and tangy - this recipe is incredibly easy and it's a great change of pace from the usual boring cranberry sauce. The flavor of the cranberries mingles wonderfully with the pear,...
Author: Sue S.
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
Author: Allrecipes
When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.
Author: Pepper
A dipping sauce for rice rolls and for barbecued chicken, beef, pork or fish. Perfect for salads as is, or mix with a little vegetable oil. Make smaller quantities with lime or lemon juice but refrigerate...
Author: BALISAL
Mock Devonshire cream is used to top scones. Grandma Johnson's on this site is excellent to pair it up with. Take warm scones right out of the oven, spread with strawberry preserves, and top with Devonshire...
Author: JILL
The perfect companion for shrimp and seafood. Easy and fast. Keeps in fridge for at least two weeks, covered.
Author: Bonnie Blue
As the name implies, roasted bell peppers married to a simple red wine and garlic vinaigrette. Lovely on sandwiches, tossed into a salad, etc.
Author: Litegal1
A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!
Author: MINDIM
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Author: Lynn Mott
Quick and easy to make. Feel free to make substitutions. You can substitute ketchup for chili sauce and cider vinegar for wine vinegar; still tastes great. I usually double the recipe.
Author: Barbara Zernicke
This is Beverly's recipe for homemade mustard pickles.
Author: Dylan Terry
This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.
Author: CHRISTYJ
This is a quick and easy side dish, that my family loves with chicken!
Author: Kathy Rose
This is a recipe that my mother used to use for her holiday baked ham. It is a wonderful sweet and sour glaze. The best part is that you can adjust it to be sweeter by using more brown sugar or sour by...
Author: Adrianna Hill
This recipe was inspired by others I had found online. They were very good but seemed to taste more like apple pie, so I changed it to be more like caramel. Hope you enjoy it.
Author: JUST DUCKY
My mother-in-law gave me this quick, EASY recipe for cheese sauce. It is the best thing she's given me, other than her son!
Author: ALIISMOM
After eating at many a Peruvian restaurant, I became hooked on the green dipping sauce. Here now is SoCalTed's Peruvian Aji Sauce!
Author: SOCALTED