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    You are in: Home / Cookbooks / Condiments
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    49 recipes in

    Condiments

    Extra calories that serve no dietary purpose whatsoever! Hurray!
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    I've been searching for a honey-mustard sauce that did not involve mayonnaise, and here it is. I found the recipe on the Martha Stewart website. I can't wait to try it!

    Recipe #151432

    8 Reviews |  By KateL

    Entered for safe-keeping. From Woman's World 5/01/07.

    Recipe #318828

    7 Reviews |  By Lorac

    Ham will never be the same! This 3 ingredient no cook chutney will add excitement to any meal.

    Recipe #22552

    Sounds pretty easy and wonderful, too. I found this recipe on the Good Housekeeping website.

    Recipe #141683

    Recipe #16775

    Yup, here's yet another basic vinaigrette recipe, but what makes this recipe interesting are all the add-ons. Instructions are included for garlic, balsamic, lemon parmesan, scallion, herb, and blue cheese vinaigrettes. How cool! I found it on the Martha Stewart website.

    Recipe #151429

    This sounds perfect for sandwiches and wraps. It can be refrigerated in an airtight container for up to two weeks. You may need to stir a bit before using. (I found the recipe on the Martha Stewart website)

    Recipe #151434

    Absolutely heavenly seasoning mix! I use it on everything. Amazing flavor!

    Recipe #57340

    Another great sandwich topping from epicurious.com! Plan to try this in my lunch this fall! Will keep up to one week in fridge if covered tightly.

    Recipe #37974

    From Aglaia Kremezi. Use this oil to flavour salads and steamed or grilled vegetables. Mayonnaise made with this oil has an exquisite taste. This has a 1-week standing time.

    Recipe #65702

    I saw this tip as part of a spinach salad recipe. What a great idea! You can sprinkle this over lots of different things: soups, salads, eggs, potatoes, casseroles.

    Recipe #239502

    3 Reviews |  By Evie*

    Nice in a salad, or eaten with crusty bread, even as a pizza topping..from a NZ cookbook

    Recipe #11090

    Though the first time I made this sauce, I was hesitant -- I mean, just LOOK at how much VINEGAR is in it! After "The Hasenpfeffer Incident" about 15 years ago, I've been extremely cautious of recipes that call for more than a few tablespoonsful of the stuff. But the lack of tomato sauce and the large amount of mustard intrigued me. After a while, that is...I had this gem sitting in my database for at least a year before I mustered (HA!) up the courage to serve it to my unsuspecting family. As it turned out, I had no reason for concern. I used it to baste chicken as I cooked it. They asked for seconds immediately, and for thirds, but alas, there were none. I was ordered to make chicken with this sauce again. And again. Since I do not currently have a grill, I used my grill pan, and cooked it over medium heat, covered with whatever lid I could find lying around that would sort of cover it, mostly. An added bonus of the grill pan is the sauce which collects in the bottom and caramelizes. They fight over who gets the pan scrapings! Plus, I had to explain what "caramelization" means, so the kids got a cooking lesson as well!

    Recipe #33772

    6 Reviews |  By Rita~

    Saw this on line and had to add to my want to make list of recipes sounds yummy. How simple can it get to turn the freshness of berries into delicious jam for your family. Just imagine it glazed on pork or chicken, as a spread over cream cheese...... For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved. Using Ball Fruit Jell Freezer Jam Pectin For making No-COOK Freezer Jams Net Wt 1.59 (.45grams)

    Recipe #183000

    3 Reviews |  By Geema

    This relish works wonders on most grilled or roasted meat ...chicken, fish, or lamb especially. I vary the herbs according to my menu and often substitute basil for the dill. DELICIOUS!

    Recipe #52648

    This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights!

    Recipe #412367

    A hot, spicy honey spread, wonderful on hot buttered toast, english muffins, or on fresh-baked biscuits with dinner. A nice gift item for lovers of HOT STUFF! the standing time is not included in the "time to prepare" estimates.

    Recipe #106530

    6 Reviews |  By blgpts

    I found this on the web someplace and I tried this one and it came out fine. makes a great sugar free jam, and is delicious as a sauce.Time is guess work... don't know for sure.And serving size of course, is impossible to guess at, so I am guessing at the number of containers, since it depends on the size you use.

    Recipe #224263

    This recipe is from Cooking Light. I make it every year for the holidays, plus extra to freeze for serving later with roasted chicken. I've given the directions as in the original recipe; however, to save time I let the apricots stand about 30 minutes rather than 8 hours. I just throw it all in the pot and cook, then refrigerate the sauce overnight. I like it because it's not too sweet and since my children love to eat it, I use orange juice rather than sherry.

    Recipe #107930

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