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    You are in: Home / Cookbooks / Well That Just TOPS it!
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    59 recipes in

    Well That Just TOPS it!

    Condiments, sauces, gravy's etc...
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    This is my son's favorite meal. I make it with shrimp for him for his birthday every year. GREAT for company because it is so easy and yet taste wonderful! I cook this in the microwave, but I'm sure you could do it on the stove too. Times are what work in my microwave. Please use your own good judgment on times to use in your microwave. (In my quest to eat healthier, I now make it with light butter, light cream and reduced fat Parmesan cheese. It still tastes wonderful, but there isn't any guilt!) PLEASE NOTE! This is an "authentic" Alfredo sauce recipe! Real Alfredo sauce *only* contains butter, cream, Parmesan cheese and pepper. It will be thin and there is no garlic in it! If you want a thicker sauce or one with garlic like modern restaurants serve, please look elsewhere! Recipe #52892 and Recipe #8596 are two good places to start.

    Recipe #76

    I LOVE a good Blue Cheese Salad Dressing. Unfortunately, I have yet to find a good one in the stores. I dug out all my cookbooks, combined this and that and here is the final result.

    Recipe #55514

    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

    This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

    Recipe #21151

    When I lived in Kansas City, Mo I worked in a Barbecue restaurant and this rub looked about like what we used there. That rub was out of this world. Update 4/21/05: Denise! asked what restaurant it was I worked at. I believe it was called Mr. G's and it was in Independence.

    Recipe #30949

    I adopted this recipe. It is referenced in another adoptee, Pork Tenderloin Pita Sandwiches. I found it to be the perfect complement to the seasoned pork loin.

    Recipe #51983

    This syrup is concentrated stuff, use 1-2 tsp in 8 oz of milk. It's ultra-chocolatey, with a deep cocoa flavor, and not too sweet. This syrup is thick and smooth with a shine ...a chocolate syrup for adults. Use Dutch process cocoa powder if you want the finished product to have the beautifully deep color and flavor to which all good chocolate syrups should aspire.

    Recipe #26276

    My mother's recipe is a family favourite.

    Recipe #21617

    Recipe #30084

    This is one of my favorite salad dressings. It's also great as a marinade for most any kind of meat.

    Recipe #56625

    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

    Nothing better to serve up with shrimp.

    Recipe #53024

    This is a quick and easy alfredo sauce, and I always seem to have the ingredients on hand. I don't claim it is authentic, but it is tasty, with the addition of garlic. My picky son LOVES it!

    Recipe #97699

    Oh so good! This is the best homemade teriyaki sauce I have tried so far. I always double the sauce recipe so I can serve it over Chinese mixed vegetables and it is also absolutely delicious over buttered egg noodles (No-Yolk Extra Broad)

    Recipe #49083

    Recipe by Ina Garten. Make sure that you use a large pot and stir frequently at the beginning so that the cream does not boil over.

    Recipe #58072

    14 Reviews |  By Dib's

    From www.TopSecretRecipes.com. Another keeper clone-very good. Please note it must stand in the fridge overnight before using.

    Recipe #18873

    This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.

    Recipe #20861

    This is pretty quick to make and has a great flavor. Dill is so tasty. I found this in a land of lakes cookbook years ago.

    Recipe #109577

    Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.

    Recipe #68118

    Great for Chicken Tenders! Cook time is the time for the flavours to blend.

    Recipe #66212

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