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    You are in: Home / Cookbooks / xSavory Sauces & Condiments
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    119 recipes in

    xSavory Sauces & Condiments

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    2 Reviews |  By Leta

    A light cheese sauce used to dress up meats or vegetable dishes. (source: LeCordon Bleu Professional Cooking)

    Recipe #47143

    My dad just loved to experiment in the kitchen. This was one of his recipes that we all went nuts over and he didn't end up destroying the kitchen. It is absoultely wonderful over steaks or baked potatoes. Don't be afraid of the anchovies. My 10 year old son love this. P.S. He doesn't know about the anchovies. It sounds terrible but I can promise you that it is absoultely wonderful. My dad came up with this recipe

    Recipe #18391

    I found this as part of a satay recipe. It would be good over fish, veggies and for many other uses.

    Recipe #452198

    This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen.

    Recipe #84319

    365 Snacks Hors D’oeuvres & Appetizers. Can be made up to 1 week in advance.

    Recipe #467118

    This is something my Aunt Michel used to always make. Very good on veggies and baked potatoes!

    Recipe #388503

    I got this from a good friend who raves about it! The original recipe used it on pork kebabs. Enjoy!

    Recipe #463988

    14 Reviews |  By Deja A

    From www.TopSecretRecipes.com This recipe is a copy-cat of the wonderful avocado sauce served at El Pollo Loco restaurants. It is great with taquitos, chicken or shrimp quesadillas. Don't expect an extremely thick guacamole, this is a thinner salsa--the consistency of the sauce you usually get with taquitos. Also, the heat of fresh jalapenos varies greatly. If you like milder salsas, remove the seeds; if you like it hot, don't bother removing them.

    Recipe #167136

    This can be used as a salad dressing or to make shrimp remoulade, etc. A savory, spicy sauce from Louisiana!

    Recipe #180982

    OK, I haven't yet tried this recipe which I was given but it looks interesting enough...

    Recipe #48610

    A Jamie Oliver recipe from Ministry of Food cookbook Easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge.

    Recipe #460361

    David Nelsons sauce for spring rolls, taquitos and other fried items, as well as a marinade for game.

    Recipe #259025

    I had some turkey and I wanted to use BBQ sauce and had none. Why I will do this in the future is the chili sauce component lasts forever in the fridge and longer when using standard canning methods.....so I will always have some on the shelf. I also like that I can adjust the flavor to my desires that day.

    Recipe #457105

    This recipe comes from the 2002 cookbook, Mediterranean Street Food.

    Recipe #373997

    This is one of three served at Cheesecake Factory with their Thai Lettuce Wraps.

    Recipe #453586

    This is one of three sauces served with the Cheesecake Factory Lettuce Wraps.

    Recipe #453585

    This is one of three served at Cheesecake Factory with the Thai Lettuce Wraps.

    Recipe #453589

    You can make quite different jams with different types of chili. Experiment! For a pretty hot jam use 4 habaneros, or 4 Scotch Bonnet peppers. You can make a slightly milder jam by using 6-8 standard red chili peppers, or 6-8 jalapenos. When first cooked the jam tends to be fairly sweet and less spicy - the heat will build up slowly for a week or so after cooking. It’s fantastic served with cheeses (especially strong, hard cheese like good cheddar, and blue cheeses like Stilton), but also goes great with cold meats like ham. It works as a glaze for roasted/grilled meats. Try two slices of toast, melt Stilton over each one, and then spread a thin layer of the jam on top.

    Recipe #453152

    Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.

    Recipe #421053

    So good it should be illegal! You can tweak this one to your own preferences...but it's great just as it is! And from start to finish, you are done in less than 30 minutes. Eat your heart out Rachael Ray!

    Recipe #192910

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