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    You are in: Home / Cookbooks / Marinades & Dipping Sauces
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    15 recipes in

    Marinades & Dipping Sauces


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    If a steak is good it doesn't need any sauce -- just some garlic butter and a dusting of salt is best. Anything else -- even my favorite BBQ sauce -- just covers up the real taste.

    Recipe #475975

    Found online posted by ERIN_STEELE. "A tangy marinade and sauce for all types of steak. Flavorful but not too spicy. Can easily be doubled." Marinating time not included in prep/cooking times.

    Recipe #459493

    Similiar to Mae Ploy. Additions may be added...ginger, cilantro, etc. Use for dipping chicken fingers, spring rolls, wantons, Crab Ragoon, grilled chicken, fried calamari...and the list goes on. (Note: Traditionally, Thai Sweet Chili sauce is not thickened with starch, but rather cooked into a syrupy consistancy. There's some benefit to thickening with starch and using less sugar.)

    Recipe #457035

    This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!

    Recipe #354876

    This versatile cocktail sauce has some "zip" to it from the horseradish and hot sauce, but these can be adjusted to suit your taste.

    Recipe #334528

    It's easy, full-bodied, and full of flavor. We use it for everything.

    Recipe #285567

    13 Reviews |  By PaulaG

    This recipe was printed in the Spring 2007 edition of Cooking for 2. I needed soy sauce today and gave it a try. It is pretty good and lower in sodium.

    Recipe #216380

    21 Reviews |  By Breez

    Quite a while back, I was visiting my friend Katy, and started flipping through pages of her Kenmore microwave book. At that time I was "playing" with all kinds of Chinese recipes, so I copied this recipe for hoisin sauce. I've had a request to post it here on Zaar.

    Recipe #92803

    As long as you keep some powdered milk on hand, you can whip this up whenever you run out of evaporated milk for a recipe.

    Recipe #71192

    I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.

    Recipe #47077

    16 Reviews |  By Bev

    This recipe was originally posted by a former Zaar member.

    Recipe #45270

    This sauce was adapted from a Mollie Katzen "Moosewood Cookbook" recipe. Add to stir-fried vegetables - plus chicken, if you are not a vegetarian. If you are a garlic lover, add more - it is really strong since the sauce is barely cooked.

    Recipe #43462

    53 Reviews |  By Bergy

    This is very tasty and low fat dipping sauce - use this as a dip for a variety of appetizers or as a sauce to go with stir fry.

    Recipe #33113

    this is a good dip to use with tortilla chips. My family loves it. Not sure where it came from. A friend gave it to me.

    Recipe #398768

    This sauce is a clone of the Big Mac Sauce and comes from the book "Even More Top Secret Recipes" by Todd Wilbur. It tastes exactly like the real thing so if your a Big Mac lover like I, you'll be thrilled. The beauty of this recipe is I have tried it with lowfat mayonnaise (Hellman's Just 2 Good) and it was wonderful. I'd stick with regular French dressing, though, just to be safe.

    Recipe #100055


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