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    You are in: Home / Cookbooks / Dressings & Condiments
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    129 recipes in

    Dressings & Condiments

    I think I mentioned that my boyfriend complains the fridge has all condiments inside. Is he trying to say there's nothing to put them on, or that there's simply way too many? I suppose I could just ask him, but adding more until he spills the beans sounds more logical.
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    6 Reviews |  By Bev

    This vinegrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies and crusty bread! From Eating Well.

    Recipe #95527

    This dressing is to die for! Serve on fresh baby spinach or add mushrooms and/or thinly sliced red onion rings. This makes 2 cups of dressing but is easily halved. Adapted from The New Basics Cookbook.

    Recipe #152754

    This is a recipe request. I use this sauce over steamed veggies and brown rice, and it is delish! This can also be used for a stir-fry or great with some chicken and plain ol' egg noodles.

    Recipe #55859

    So good on sandwiches or for dipping!

    Recipe #188416

    This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg,MS" (Marion Baldwin). Excellent dressing recipe!

    Recipe #153977

    Are you tired of boring, bland food? ...Well... IM NOT!! Why??? because I use this sauce!!!! I especially like this on my Boca Spicy Chik'n patties!! Its also yummy with fries or potato wedges, on grilled chicken sandwiches... anything that you usually put ketchup on! :-)

    Recipe #59263

    I have never tasted tartar sauce like this before. It has a tangy and slightly sweet taste that is wonderful on fish.

    Recipe #150974

    Originally made this for onion rings, but it goes great with anything--fried, fish sticks, even grilled meats, shrimp, etc. The ingredients seems a little off, but combined it is excellent--slightly sweet and pretty spicy.

    Recipe #150818

    I don't like the blue cheese dressing you get in the store. Not enough blue cheese I like a lot of blue cheese. So I make my own came out great.

    Recipe #150826

    32 Reviews |  By Fauve

    This is such a versatile dip! It goes wonderfully as a dip for most any kind of appetizer: vegetables, chips, breadsticks. One of my favorite ways to use this is as a dip for Recipe #46078. It's also great to keep on hand to use as a quick and delicious sandwich spread… You won’t believe how good it is on a ham and cheese sandwich or your favorite sub!

    Recipe #150023

    Biff likes the smooth dairy taste of Ranch Dressing, but sometimes it needs a little punch. Cooking is a Creative Sport, so do not be afraid to fuss with the amounts.

    Recipe #31439

    A really yummy and different dish to WOW your guests. It does use a lot of balsamic vinegar. You can use the best you can afford but I have found it comes out equally well with the 'bargain' balsamic! Created by Texas chef Grady Spears and featured in the November 1998 issue of Texas Monthly.

    Recipe #143400

    3 Reviews |  By Geema

    This zesty mayonnaise is a great alternative to traditional tartar sauce for almost any kind of seafood. This recipe comes from Bon Appetit.

    Recipe #143867

    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 recipe in the event a particular store ran out of the pre-made sauce. Enjoy!

    Recipe #140102

    15 Reviews |  By Lennie

    Add extra adobo sauce to this if you wish.

    Recipe #18942

    7 Reviews |  By Bev

    Nice touch to your next tossed salad!

    Recipe #54716

    1 Reviews |  By Mercy

    The cooking time is actually the marinating time.

    Recipe #119736

    I find this salad dressing works best on stronger-tasting greens, and it is especially nice when you've used green olives in the salad. It keeps well in the refrigerator for several days, and the flavor actually improves the second day.

    Recipe #102099

    This vinaigrette is sweet, tart, bacony and oniony and it's what makes people keep asking me to bring salad. And who doesn't like some real bacon in their salad? I never really measure the amounts but it always tastes fantastic!

    Recipe #137040

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