This is the recipe my Mom concocted years ago for barbecued ribs. This is the only recipe we ever used! It is different in that you add preserves to the sauce to give it a sweet taste. Watch out! It can...
Author: Bev I Am
This is a great chunky vegetarian pasta sauce which almost tastes meaty. It is easy to sneak a few more vegetables in there if desired. The sugar is not strictly necessary and you may be able to omit the...
Author: Missy Wombat
Make and share this Mushroom and Wine Steak Sauce recipe from Food.com.
Author: Kim127
An exciting combination of "Sweet n Heat" in a dipping sauce for finger food. The flavor of the orange & ginger really come through before the heat comes to the party. Grilled or fried wings tossed in...
Author: Captain_67
Make and share this Country Gravy (Cream Gravy) recipe from Food.com.
Author: chef victoria 2
Sweet and tart tangy pineapple salsa from Roberto Santibanez. A sweeter pepper could be substituted if the jalapeño is too spicy for your tastes.
Author: Random Rachel
Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking...
Author: Dee514
Make and share this Cucumber Sauce for Fish & Seafood recipe from Food.com.
Author: Bergy
I watched Wolfgang Puck fix this on the Food Network and can't wait for peaches to be in season again! Can be adapted for Apricot Melba.
Author: SharleneW
For testing purposes only, Major Grey's Chutney and A1 Steak sauce was used. I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Author: internetnut
I love having Orange Chicken for dinner, so I figured the recipe out, it's similiar to Sweet N Sour Sauce, just change to Orange Juice instead of using Pineapple and also add Marmalade to the recipe. I...
Author: Darla Mays
I created this recipe to make Thai Chicken Wings this weekend, and it was great! Use this sauce in any of your Thai recipes asking for Sweet Chili Sauce. This recipe is medium hot, so use the chilis according...
Author: Lindas Busy Kitchen
This is an amazing addition to any pork, fish or chicken recipe. It's got a wonderful flavor and the presentation of the contrasting colors is phenomenal.
Author: crazycookinmama
A lightly flavored sauce that can be served over chicken, fish or pasta. Cooking is a Creative Sport.
Author: Bill Hilbrich
This is a clone recipe adaptation of the TGI Friday's recipe. Cooking time is the time it takes to refrigerate.
Author: James Craig
This easy-to-make sauce is delicious over chicken, pasta, steamed veggies, and more! While the recipe calls for 2 cups of milk, you may need to add 1 Tbs. - 1/4 cup more to thin, depending on your heat...
Author: ABfan13
This is from Dick's Coney stand in the Arcade Market in Canton, Ohio and was loved by all of Canton for many decades.
Author: retiree09
After looking for a cheese sauce and coming up short, I created this fantastic recipe that the whole family LOVED! You can use any kind of cheese you like, but I prefer an old/sharp cheddar. The cayenne...
Author: half_a_penny
My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation...
Author: LilKiwiChicken
Creme Fraiche (pronounced "fresh") is not an item easily found in local grocery stores, in certain parts of the country. The French use it often in cooking and whenever a recipe called for this ingredient,...
Author: Gingerbee
This is the recipe to have when your garden is bursting with overripe tomatoes. It is adapted from the Frugal Gourmet's Italian cookbook, but we won't talk about him now, will we?! I like this recipe when...
Author: KeyWee
The recipe said that you can use this sauce on anything and it will be the better for it but specifically recommends BBQ'ed meats and poultry.
Author: Annacia
Harissa is a blend of spices with red pepper and garlic. Its consistency is like tomato paste. It is used in Tunisia and Algeria, and probably all over North Africa, to add rich, spicy, hot flavor to prepared...
Author: Mme M
Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as...
Author: Molly53
This recipe was accompanying a Chickpea Stew in the book 125 Best Vegetarian Slow Cooker Recipes. The stew wasn't our favorite, but we LOVE this coulis. We put it on bread, black bean burgers, pasta, casseroles...you...
Author: Serah B.
This process is so very easy. No peeling! Take a look! Squash is great for pureeing, roasting and baking. Once cooked and pureed, it can be used in soups, main dishes, vegetable side dishes, even breads,...
Author: Rita1652
My mother-in-law made this and I just had to get the recipe. Tastes like tacos without taco sauce or seasoning. And also with out the mess. :o) Serve with a salad if desired.
Author: Boies
Make and share this Avocado and Kiwi Salsa recipe from Food.com.
Author: Sarah_Jayne
This was Created by Lafayette, LA resident, George Graham, for the Sutter Homes Build a Better Burger Contest. It was one of the finalists as a sauce to glaze the Bluesiana burger with zydeco sauce, Mardi...
Author: Penny Stettinius
This whipped orange butter is lightly sweetened, made with fresh orange juice and zest, butter, powdered sugar, and optional cinnamon.
Author: Diana Rattray
Make and share this Dijon Mustard Glaze recipe from Food.com.
Author: Barb in WNY
Black-eyed peas, black beans, corn, tomatoes, onions and peppers in a zesty dressing. A cool salsa in the hot summer!
Author: mailbelle
With apologies to Jeff Smith, the Frugal Gourmet, for using the substitute products in his recipe. But, GEE it is good! And healthy too!
Author: Clifford Boren
It is sweet and smoky with a little bite. I used the sauce for beef ribs. Whow! The ribs were out of this world. I braised the meat and then let it cook in a crock pot in the sauce for some hours - the...
Author: CHEF GRPA
I'm not sure what to call this...I tossed it together for tonight's chicken breasts...Sweet and Spicy!! It's really very good!! Not for the faint at heart though...it has a little kick.
Author: katie in the UP
From a Facebook group called Portuguese Recipes. Essentially a group for people who like and collect Portuguese recipes. Since we like fish, in our home, this makes for a good recipe to try.
Author: Studentchef
This is another recipe I made for a seafood platter night it was really good and again the ingredients listed below are just a guess for 4 people I think it will be about right. As I said in previous posts...
Author: The Flying Chef
A thick, aromatic flavouring syrup made from the juice of the bitter cassava. It is used as a basis for various sauces and as a culinary flavoring and preservative agent in Recipe #192669. It is exported...
Author: WizzyTheStick
This salsa is similar to the kind found in Mexican restaurants. It's very different from the canned type in the grocery. It's thin and flavorful. It's so easy to make, and you'll get many complements!...
Author: John Coleman
Make and share this Salsa Verde - Green Tomatillo Sauce for Enchiladas recipe from Food.com.
Author: papergoddess
I absolutely LOVE Olive Garden's Alfredo sauce, so i love this recipe because it keeps me from spending my money at a restaurant. It tastes exactly like it--it's amazing.
Author: Jauna
Make and share this Chili Sauce Substitute recipe from Food.com.
Author: princess buttercup
Some condiments are hard to find here and some of the available ones just have too much cornstarch. Well,I guess for the retailers quantity is more important. For me,it's quality,so that's why I better...
Author: littlemafia
Tartar sauce is expensive, why not create your own? My tartar sauce is tastier than the bottled brands, and costs far less!
Author: Missy Hughes
This is a light, refreshing salsa to serve with fish or chicken. It can stay good overnight one night, but that's about its limit. I rarely have to worry about leftovers, if there is any someone eats it...
Author: Sheynath
I got so tired of crowding the table with toppings for baked potatoes that I decided to premix them, using our favorites. The "fat-ness" of the sour cream, butter/margarine & cheese can vary according...
Author: SusieQusie
Compliments of our friend Steve back in the states. Beware of the size of limes used as too much juice can be overpowering.
Author: CulinaryQueen