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    You are in: Home / Cookbooks / Sauces Savory
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    57 recipes in

    Sauces Savory

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    This is a pasta sauce I make once a year and fill my freezer. Serve with any kind of pasta. Note from UnknownChef86: This is a recipe I adopted in 2006.

    Recipe #28725

    1 Reviews |  By Derf

    Wonderfull with Bamboo skewer chicken - grilled. Also good smeared on chops, steaks and whole chicken breasts. (Can be used as a BBQ sauce)

    Recipe #28390

    2 Reviews |  By Derf

    If you like garlic you'll love this sauce, very intense taste. Excellent with poultry (or anything!!)

    Recipe #24256

    Give the other barbecue sauce(s) in your fridge to your neighbours - you won't need or want them any more.

    Recipe #23123

    2 Reviews |  By Derf

    This glaze is good on ham, I have used it to glaze a turkey cooking on the bbq spit, very good!!

    Recipe #23826

    2 Reviews |  By Derf

    Also very good for ribs or other meats.

    Recipe #22867

    Really good stuff - lasts forever too!

    Recipe #21029

    12 Reviews |  By Derf

    Can double, triple this recipe, very basic add to recipe, Freeze in portion servings. Add whatever is in the frige, carrot , green pepper, celery, mushrooms etc. Serve over any kind of noodles or rice and sprinkle with parmesan. Use as a base for lasagna, tacos, chili or casseroles, just generaly handy to have in the freezer.

    Recipe #20800

    5 Reviews |  By Derf

    Great over fish cakes or as a salad dressing. from B H & G low cal

    Recipe #21663

    2 Reviews |  By Derf

    Good for dippin anything but best with Recipe #20817. From The Lighthearted Cookbook by Anne Lindsay

    Recipe #20791

    2 Reviews |  By Dancer^

    A spicy way to make chicken breasts.

    Recipe #4769

    1 Reviews |  By Lorac

    Ammogghui is a Scilian tomato sauce that has been made to accompany fish and beef for centuries.The original sauce was made with roasted tomatoes, garlic and first cold pressed extra virgin olive oil. Posted by request.

    Recipe #37429

    Adopted recipe. Please note that this is not a sweet BBQ sauce at all. If you are looking for a "Memphis" or "Kansas City" style sauce, with tomatoes and molasses or brown sugar, please look elsewhere or you will be disappointed. Eastern North Carolina is where you would find the original inspiration for this. Traditionally, a whole hog is cooked and this style of sauce is used both for the mop and on the side. I really like this stuff, it's a nice change from sweet sauces and makes a dynamite mop, as well. Keeps in a covered container in the fridge almost indefinitely.

    Recipe #31020

    28 Reviews |  By Bev

    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 become habit forming! The amount of preserves used would be determined by the amount of sauce made. For the recipe listed I would use enough preserves to make the sauce thick, probably about 1/2 to 3/4 of a small jar. You can use apricot or peach, whichever you have on hand or prefer. One tip for grilling: The sugar in the preserves tends to burn on the grill quickly. To avoid a real clean-up mess, use the sauce at the end of the grilling. When using this recipe for Pulled Pork, omit preserves -- This will give you the perfect sauce for Pulled Pork!

    Recipe #26794

    1 Reviews |  By Mirj

    Tahina is one of my favorite foods, I use it as a salad dressing, I drag some pita through it, or spread it on bread as a great base for sandwiches. I have even been known to mix it into tuna fish salad.

    Recipe #15743

    5 Reviews |  By Derf

    This is marvelous with steak or roast beef!! It also makes a great veggie dip.

    Recipe #13326

    7 Reviews |  By Tebo

    Fresh sage leaves make this a memorable dish. Use about 1/2 tsp dried sage if fresh is not available. Serve this on its own or use it in a hamburger bun. Other condoments should not be necessary as this has a pretty intense flavour on its own.

    Recipe #27793

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