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    You are in: Home / Cookbooks / Crusts, Sauces, and Wrappers
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    34 recipes in

    Crusts, Sauces, and Wrappers

    What you need to make for what you need to make.
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    136 Reviews |  By Bev

    Here it is folks! First time ever in print! My Mom's famous hot chocolate sauce for ice cream sundaes. These are ingredients you more than likely always have on hand. Try this once and you will never buy store bought sauce again!

    Recipe #19678

    114 Reviews |  By Mirj

    You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavor is intense!

    Recipe #14681

    As a condiment, this is top of the list! Long, slow cooking lends the onions succulence and depth, which, in turn, adds a wonderful rich flavor to almost any dish. Try this on toast, biscuits, potatoes, pizza, in sandwiches, in a soup or stew, and especially good over Sun Dried Tomato Polenta Cutlets! From Moosewood Restaurant Low Fat Favorites Cookbook. Enjoy!

    Recipe #106852

    1 Reviews |  By gwynn

    This is our favorite marinade for steaks. It makes them very tender.

    Recipe #104952

    A terrific, easy recipe for a wonderful healthy dessert!

    Recipe #39720

    I have posted this in response to a request. I have made them once, and found that they work fine. However, I usually find it easier to just buy them. Still, it's a handy recipe to have around.

    Recipe #77354

    This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I have to admit, I'm a little wary of using ground bay leaves (I'd always heard that they aren't digestible)...does anyone know if that's true?

    Recipe #38560

    Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!

    Recipe #77613

    The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream

    Recipe #37890

    4 Reviews |  By Rita~

    Trying to get more soy into your Diet??? Or want no eggs or dairy???? Try this.!!!! Try As A dip!!!For Vegies or grilled chicken!

    Recipe #50988

    A recipe from my Great Aunt's collection. This is one she clipped out of the paper, probably the Chicago Tribune. This contains some unusual ingredients - in particular saffron and ground coriander, and the recipe also calls for steeping a bundle of herbs in the sauce as it cooks. If saffron is too costly, you can substitute dried safflower or just leave it out. Makes 3 cups sauce.

    Recipe #96918

    My daughter passed this recipe on to me. It came from a very popular restaurant that she worked in at one time.The taste is refreshing and the colour is awesome!

    Recipe #91284

    This is a recipe for Emeril's Essence spice, used in many of his recipes. May also be used within many of your own dishes as an extra kick of flavor.

    Recipe #5031

    THE ubiquitous sauce of Morocco! Whether a version such as this one or simply thinned down tomato concentrate/paste it is everywhere. Made at home 2-5 times a week and more like 3-6 times at my home! We adore this sauce which is actually meant for dipping your bread into and then scooping up a piece of meat or veg. from the communal platter. It is also served with homemade french fries,poured into hot sandwiches and mixed into spaghetti/macaroni,rice. c.2005

    Recipe #130945

    Heavenly! This recipe was given to me by my sister, one of the owners of the Carpe Diem restaurant in Charlotte, N.C., famous for it's ganache(she makes the desserts). Taste it and you will see why!

    Recipe #28514

    This is a doctored-up soy sauce recipe that came from Guam. Over there, this is always by the red rice and barbequed ribs and chicken. It really adds a nice flavor to the rice! Try it next time you serve plain or fried rice! YUM!

    Recipe #38533

    This is nice sprinkled sparingly on butter toast or mixed with bread crumbs for breaded pork-chops.

    Recipe #38766

    I came up with this variation on the Angel food cake in a quest to make the original even more bathing suit-season friendly. It has very little flour, which is usually the culprit of the high carb, and calories that are found in cakes and breads. I hope you like it...

    Recipe #66460

    34 Reviews |  By Roosie

    Posted by request. Times are estimates.

    Recipe #74080

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