Use organic ingredients to make this home made ketchup with no sodium. Perfect for the Paleolithic Diet.
Author: Montgomery Bakers
Spread this savory onion relish over your favorite meats and fish. It's great for a barbeque!
Author: sal
After reading that prickly pears are covered with barely visible spines I was a bit shaky. I put on a pair of work gloves and rubbed the spines from the fruit and then rinsed them under running water....
Author: Sandra Garth
Vinegar is microwaved with tarragon, shallots, egg yolks and butter for a quick and easy sauce you'll want to serve on all your favorite dishes.
Author: sal
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but...
Author: Marisa McClellan
Syrup for use on pancakes. You can store the syrup in the refrigerator if you intend to use it quickly. To preserve for a longer time, sterilize the jars, pour into the canning jars to within 1/4 inch...
Author: Harriet O'Neal
I have found that cooking your sauce all day like my father taught me is the best way. In addition to that, I make my sauce this way whether I am making linguine, stuffed shells or lasagna. I like to utilize...
Author: Nan Friskey
This is a dressing I made for an American-style Greek salad, one with a hearty lettuce not typically found in a traditional Greek salad.
Author: Lea Davis
This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup.
Author: Denise Fox
I use this dressing for leafy greens, tomato salad, or other mixed salads. Dijon mustard tastes best, but you can use any other spicy mustard.
Author: Ursel
Traditional and delicious homemade jelly with fresh boysenberries. Store in cool, dry, dark place for up to 1 year. Refrigerate opened jellies for up to 3 weeks.
Author: DelightfulDines
This recipe is from my mom, and the best bearnaise I ever tasted. Although it is a fattening treat, it is worth every calorie! Best served over a good steak and really good on asparagus too! Or can be...
Author: chrispied
Utilizing fresh dill and chives, this vinaigrette is an easy way to get some green into your meals.
Author: EatAndRun
This easy, one-step peanut sauce is fantastic with any veggies, but especially with red peppers and snow peas. It's also great warmed up and served over pasta! The best flavor is achieved using fresh garlic...
Author: ASHBETH
A sweet and spiced, simple-to-make butter spread. Goes perfect on cornbread, pancakes, even toast! Spread it onto warm cornbread and watch it melt!
Author: Dromelia
This is our favorite dipping sauce for coconut shrimp. The heat from the horseradish combined with the sweet apricot and citrus pineapple flavors makes this a real slam dunk! This freezes well.
Author: SHORECOOK
A home-made vinaigrette with fresh bell peppers, garlic, and basil - that's easy to make. Taste's great on pasta salads.
Author: NIC710
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
Ham is not the same without this family favorite. It is sweet but not overly so, and it's been a tradition in my family for generations!
Author: SarahFoley
Great no-cook sauce for chicken or pork. Make 24 hours before serving for all flavors to develop.
Author: Chef Bo
A sweet home made kumquat marmalade made with fresh kumquats and a couple of oranges. No added pectin is necessary for this seasonal treasure. The amount of marmalade produced can be adjusted easily to...
Author: SWIZZLESTICKS
I was tired of finding apple butter recipes with more sugar than apples, so I adapted a few and perfected it. This recipe makes the house smell fantastic and tastes like fall. Enjoy! If you do not have...
Author: Kameran
It's fall and there are a lot of overripe pears around, so try this recipe! You will love it! It is incredibly easy and you will wonder why you haven't made it before, once you taste it. Day-old, ugly,...
Author: Steve Zazulyk
A cooked relish that is a great with meals all winter long. It's as delicious as it is pretty! Make enough to give as holiday gifts. Keeps up to 2 weeks in the fridge.
Author: Anonymous
This is a wonderful recipe for all those Italian-hearted. Hope you enjoy!
Author: JoeAnuar
This quick and easy sauce is wonderful on ice cream or pancakes. I make a double recipe to freeze and enjoy all winter.
Author: marnie
This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use...
Author: RACQUELLE
This is a wonderful butter to use on top of steaks, chicken, pork, or veggies. It has a secret ingredient that no one will ever guess! If you are uncertain about anchovy paste, start with a small amount...
Author: AuLait
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead...
Author: Nadine
In my opinion this is a pretty accurate recreation of the delicious butter that they serve with sourdough bread at Spaghetti Warehouse®. I was having a hard time finding a recipe for this (rather than...
Author: Tricia Schulz
This recipe was originally meant to be a sauce for pasta. I was trying to replicate a recipe from a local restaurant. It is so good on slices of Italian bread.
Author: Sharon Denise
A delicious Southwestern-style under-skin rub for a smoky and delicious turkey that's not your average bird.
Author: LUSCIOUSLEMONADE
An extremely simple marinade for beef, chicken, seafood, pork.
Author: ANTHONYTHEOBALD
This is a sauce my cousin's mother-in-law made. I had it for the first time 5 1/2 years ago and haven't made anything else since.
Author: Cass
This is a yummy, flavorful marinade that livens up bland chicken dinners. However, this could also be used on pork chops, fish and turkey! I made this with brown rice and used some of the unused marinade...
Author: Ginger Paro
Best if cooked in slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later. Really great over Chicken Parmesan. Also works for vegetarians!
Author: EMIBANANA
A mild sweet, super smooth pasta sauce that has become a family favorite! Makes a great sauce for meatballs. I recommend adding them and letting the entire pot simmer and meld. And remember, the bay leaf...
Author: Anonymous
Sweet and tangy work well together in this palate-pleasing salad.
Author: Seattle Dad
This recipe has been in the family for years. We always make this for Easter dinner.
Author: Maryet Mann
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.
Author: pasquale
Using the Japanese sake and mirin wines (available in most Asian markets), this teriyaki sauce recipe is simple and sweet. Use as a sauce or marinade for chicken, fish or other meat.
Author: Kevin
Cool, creamy, and spicy. Crazy good salad dressing you could also use as a dip. This recipe is a lot like the dip they serve at Chuy's, which is a restaurant we have in Texas.
Author: bbqgirl
Cut some calories the next time you make ranch by using Greek yogurt. This healthier ranch dressing version can be thrown together in 5 minutes, and, unlike bottled dressing, you know exactly what is in...
Author: Soup Loving Nicole
After often being disappointed in the flavor and heat intensity of commercially produced hot relishes, I decided to make my own! This relish is both sweet and super duper hot. It's great on hotdogs, hamburgers,...
Author: Billy The Blue Whale
This is a fabulous addition to prime rib and other cuts of beef. The whipped cream tones down the heat of the horseradish, so even kids like this. Plus it's pretty! You can substitute 1/4 cup of freshly...
Author: FOKLMEMBER