This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you...
Author: Mikey Tarts
Greek marinade for chicken or pork with a bright, lemony flavor.
Author: Denise D
Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi...
Author: SunnyDaysNora
The best spaghetti sauce! We had this every Wednesday when I was growing up. The secret ingredient is the nutmeg. Just a pinch. Delicious! Serve over spaghetti.
Author: cuttnshowmom
Easy and delicious buffalo wing sauce. Coat wings prepared in desired method - I prefer them deep-fried and crispy.
Author: Jason Delp
Great on a salad. All of my family save there bread then bring there old bread to me. I freeze the bread then when we all run out of croutons. I will make a batch up.
Author: mother and daughter team
This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.
Author: MARBALET
The quince is an old-fashioned, intensely aromatic, and dearly loved fruit. It is not an easy fruit to prepare, as it needs to be poached or cooked before it can be used in recipes. Quince paste is a wonderful...
Author: none
A rich hot fudge sauce that is great over ice cream, fresh strawberries, or as a cake filling when cooled.
Author: sugarbean
This is my version of red pesto. It's really good with pasta or spread on a crusty bread.
Author: Jenny Crocker
This is a tasty peanut butter spread, sometimes known as 'church spread' that is common among the Amish and Mennonite communities. Great on bread, bananas, ice cream, etc.
Author: HKunkel
A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
Author: Lucy Danylewich
This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.
Author: Chef John
Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal). Fun to prepare in front of guests as a prelude to a nice...
Author: MrGregg
This is easy to make and should be made a day in advance to allow the flavors to blend. Chopped walnuts can be substituted for chopped pecans.
Author: SHECOOKS2
The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you...
Author: Chef John
Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested...
Author: AngelinaLaRue
You can use cucumbers, zucchini, or apples to make these homemade spiced rings. My family can't tell the difference from apples to zucchini. It is easy but takes a couple of minutes each day for about...
Author: Holly M.
Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind, just a jar with a lid. This 'make and shake' method should be used only if you are going to eat your salad right...
Author: Chef John
Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce.
Author: CHRISTYJ
A wonderful Caribbean-inspired marinade for chicken that's perfect for barbequing.
Author: Sunkist
My husband loves Tonkatsu and uses this sauce on more than just Tonkatsu. It's great for coconut shrimp and for dipping umeboshi pork rolls. Keep leftover sauce refrigerated . . . if there is any.
Author: CherylKob
Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.
Author: Brad Jones
This is an easy dressing recipe that tastes great.
Author: Colleen
This is an awesome, simple recipe, can be used as a vegetable dip, salad dressing, or my husband loves it on Buffalo wings. Best to make and store in the fridge overnight to let the flavors meld. Garlic...
Author: Tamasa
The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!
Author: Stoddard Whitridge
The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time.
Author: Kevin Watral
This is the incredibly easy and always popular vodka sauce. There are certain flavors in tomatoes that are only brought out if you introduce alcohol into the sauce.
Author: Chef John
I created this marinade on a whim one day and it was delicious! We usually use it on porterhouse steaks, but I'm sure it's interchangeable. This recipe is more than enough for two large steaks, but can...
Author: KCHASE
This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year....
Author: drjwall
This is so easy to make and more flavorful than store-bought. This sauce can be frozen and stored in single-serving portions.
Author: koko
My three picky eaters have no complaints about the pizza sauce, and it takes about a minute to make!
Author: MELHARVEY
This Caesar salad dressing is always a hit! Prepare at least 4 hours in advance for best taste. No raw egg means you can make this dressing and keep it in the fridge for up to 5 days, and it only gets...
Author: MommyKirsten
Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps...
Author: Bob Miller
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
Author: Eleanor Johnson
This makes a very tasty and spicy addition to almost any meal. Sweet and Hot!
Author: michelleag05
This is the light pink and fruity tasting sweet and sour sauce that they serve in Chinese restaurants. The maraschino cherry juice makes the difference; don't ever throw it away again! Serve warm as a...
Author: SPARKLER8666
This is the Sunday morning "gravy" that will energize the appetites of all in the house. Keep a few meatballs on the side for an early morning snack.
Author: Bobdi
A beautiful strawberry jam with a hint of champagne that makes a tasty gourmet gift!
Author: KATSKI
This syrup is great for flavoring iced tea, but can also be used in cocktails, soda, and other drinks.
Author: CRYSTALSHOE
Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible.
Author: TRISH
Hot and spicy very tasty. Dip your favorite meat into the sauce. Place on a serving dish and serve immediately.
Author: Country Boy
This simple topping turns an average salad into something above and beyond! I pair these with my sweet sour salad dressing and they make an amazing salad! I like to make up a big batch of these and keep...
Author: Dave Hirschler
Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.
Author: Bea Gassman
My grandmother used to make these many years ago and all of us looked forward to dinner at her home where she would serve them. She is now 98 years old and it is up to her grand daughters to make them...
Author: SWIZZLESTICKS
This is a lamb marinade for real lamb lovers! Perfect for lamb kabobs. Pour over lamb in a sealable container and marinate for 24 hours.
Author: Jim Lemonia
This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.
Author: Eleanor Price