Make and share this Dark Chocolate Syrup recipe from Food.com.
Author: EasyFamilyPleasers
Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit...
Author: Redneck Epicurean
Xni-Pec is Mayan for dog's nose, so be prepared for a wet nose after tasting this fiery concoction! From Chile Pepper Magazine.
Author: FLKeysJen
Make and share this Roasted Garlic and Red Pepper Pesto recipe from Food.com.
Author: nonnie4sj
This is not only great it's simple! This is from a television's collection of recipes. I guess you could use frozen and that would come in handy, but there's nothing like the flavor of fresh corn!
Author: FLUFFSTER
This is a berry version of the famous flaming cherries jubilee. Skip the alcohol and flaming step if you prefer; no additional liquid needs to be substituted for the brandy. From Kathleen Desmond Stang...
Author: b. limon
From Andrew Schloss' Cooking with Three Ingredients: "Tapenade, the rich olive sauce of Provence, is usually made from ripe black olives. This rendition gives tradition a tweak by substituting leaner,...
Author: PickyEater
Thick, rich sauce that turns fudgey on ice cream. Whipped this up to serve over vanilla ice cream and chocolate cupcakes.
Author: StylinDog
Went FONDUE Friday night and needed some sauces to dip the food in. Came across this incredible sauce on Fondue Factory. Great with the shrimp and fish.
Author: Trixyinaz
This recipe is from the America's Test Kitchen Family Cookbook. It is a delicious light recipe that comes together very quickly. Leave the tuna pink in the center for the best flavor. For an alternative...
Author: KellyMac6
This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy.
Author: Sydney Mike
I use this as a base for everything: pizza, stuffed shells, Parmesan chicken, you name it. I've used so many combinations over the years. The two key ingredients to me are hot red pepper flakes and sugar....
Author: startnover
We love the shrimp sauce at our local Japanese restaurant and I've worked from several recipes, adding my own tweaks and changes until I have found the right flavor for us. My husband says mine is better...
Author: CrysDanMom
Make and share this Indonesian Peanut Sauce recipe from Food.com.
Author: brianl
Ragú® Recipe Contest Entry. Roasting the shrimp so that they're slightly caramelized really brings out their sweetness and rich flavor. The cauliflower and tomatoes are also roasted to add more depth...
Author: Laureen P.
Creamy pesto tortellini with smoked turkey sauce gets dinner on the table in 20 minutes any night of the week! It's sure to be a family favorite.
Author: Erin S.
A condiment dipping sauce for Katsu Chicken, Hawaiian style deep fried chicken that is breaded with Panko bread crumbs or Tonkatsu, Japanese deep fried pork cutlet. The term "Tonkatsu" comes from the word...
Author: Culinary School Dro
This recipe was given to me by a chef at the Regal Alaskan Hotel in Anchorage, Alaska, while on a fishing trip. This is by far the best tasting fish or shrimp I have ever had, and tons of people agree...
Author: The Crazy Chef
How to Make Spicy Apricot Dipping Sauce. Apricot is a flavor that works well as a dipping sauce option. Even if you have never considered using apricot in this way before, it is worth trying; the sweetness...
Author: wikiHow
Posted in response to a request. Recipe is from the Ball Blue Book. Prep time is an estimate as I have not made this. Makes 6 pints or 3 quarts.
Author: JillAZ
I first made this as a sauce to drizzle over chicken roulade, but there's no reason it can't be used with pasta, or anything else. Measurements are approximations and should be adjusted according to individual...
Author: Greg 3
This recipe is from the 1968 McDonald's Manager's Handbook put out in 1969 (1968 year) They quickly removed the recipe after realizing they had a very appealing "secret sauce." It was included as an emergency...
Author: Wildflour
Spicy, cheesy dipping sauce that I threw together to have with Barbara Mooers' Cajun Fireballs (recipe#26684)
Author: Malriah
I was looking for a good recipe for a homemade bar-b-que sauce I could use on pork chops, but I couldn't find one I liked so I made my own. So far I've only used it on pork chops I cooked in the oven....
Author: AmerAussie
This is the way I've been making cocktail sauce for years. Never have to buy it because it is so incredibly easy and delicious to make at home. Fresh is always better!
Author: Bev I Am
This came out of leftovers from my stuffed avocado salad recipe (111865). Love it!!!! Serve with tortilla chips or pita chips! Different from the same-o' salsa; great for Feta Cheese lovers!
Author: Charmie777
This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with "papas arrugadas" (small boiled potatoes with salt and lemon) for a Canary Island specialty!...
Author: canarygirl
This originates from my Passover cookbook. A nice and easy sauce to serve over almost anything, meat, fish, vegetables.
Author: Chef Dudo
For a marinade that's packed full of flavor, reach for Jack Daniel's whiskey. The warm smoky taste of the whiskey works perfectly in a classic marinade or a marinade with Coca-Cola-either is great on steak,...
Author: Kady Richardson
I just love a hint of hazelnut in my coffee, and the grocers never carry hazelnut syrup when I need it. I adapted this from a basic recipe at CDKitcheon's web site and loaded it here for safekeeping. Some...
Author: KateL
So easy and fast to make in the microwave, you won't believe it! Goes great on vegetables, baked potatoes, nacho chips, etc.
Author: PalatablePastime
This is a spicy, smoky, sweet barbecue sauce that can be used to glaze grilled meat and poultry. It may also be used for tofu! You may also serve this on the side. Adapted from Food and Wine magazine....
Author: Sharon123
I use both fresh morels or reconstituted mushrooms that I dried earlier. My family loves to hunt for morels and can be sold for up to $50 a pound when fresh!
Author: Krsi Sue
First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland...
Author: French Tart
Another variation of tzatziki. This recipe is adapted from "The Olive and the Caper," a Greek cookbook that I checked out from the library. This is great over baked salmon, gyro-style sandwiches, as a...
Author: Greeny4444
Make and share this Port Wine Reduction recipe from Food.com.
Author: Terry Caldwell1
Make and share this Flavorful Vegetarian Spaghetti Sauce With Tvp recipe from Food.com.
Author: tomatolater
Author: Mel
Make and share this Hot Horseradish Cream Sauce recipe from Food.com.
Author: Barb in WNY
This recipe is a combination of two previously submitted recipes by Inez Willenborg and Nye McClelland. Thank you for the ideas.
Author: Cattleships
Prep time includes 30 minutes of marinating. Flavorful garlic and herb sauce with smokey heat. Goes great with mashed potatoes and a salad. Sauce also goes nicley on burgers.
Author: littleturtle
There are many black bean salsa recipes listed on here, but I didn't see any quite like this. This is a wonderful recipe that was given to me several years ago by a friend. I always double and it's still...
Author: grrrynx
If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great...
Author: Bone Man
I saw this on Easy Entertaining today. Super easy, and I would have never thought of it. They looked really good!
Author: mell_2
Make and share this Roasted Red Pepper Mayonnaise recipe from Food.com.
Author: AmandaInOz
I have been experimenting with cranberries to try and come up with a sauce that has some delightful flavors. I used various combinations of ingredients and woweee, this one so far is the best.
Author: William Uncle Bill