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dressings & sauces

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I love salmon and this is a sauce with some great ingredients, like honey, soy sauce and pineapple juice. Gleaned from CDkitchen.

Recipe #292743

This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

Recipe #8650

A crisp and clean wedge salad with a spicy barbecue ranch dressing to top it off.

Recipe #464535

This is the most delicious marinade for large amounts of chicken that you are going to grill. I originally came up with this recipe when I was looking for a better marinade at culinary school, so the original recipe called for a bottle of Lea & Perrins, and a cup of veg. oil, But I wanted more depth of flavor then that, so I added a lot of different combinations of herbs until I came up with this one. And it makes the chicken moist and delicious.

Recipe #231897

I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.

Recipe #99992

28 Reviews |  By Bev

This is the recipe my Mom concocted years ago for barbecued ribs. This is the only recipe we ever used! It is different in that you add preserves to the sauce to give it a sweet taste. Watch out! It can become habit forming! The amount of preserves used would be determined by the amount of sauce made. For the recipe listed I would use enough preserves to make the sauce thick, probably about 1/2 to 3/4 of a small jar. You can use apricot or peach, whichever you have on hand or prefer. One tip for grilling: The sugar in the preserves tends to burn on the grill quickly. To avoid a real clean-up mess, use the sauce at the end of the grilling. When using this recipe for Pulled Pork, omit preserves -- This will give you the perfect sauce for Pulled Pork!

Recipe #26794

A sweet & tangy style barbecue sauce from outdoor kitchen, it's not really a thick sauce more a dipping style consistency, if you want it thicker you could add some cornflour. Goes great with sausages.

Recipe #282709

YUMMY! An apple-based pecan pudding that can be enjoyed served warm! This is an old-fashioned pudding dessert that can be a great finale to any meal. We always look forward to the special cinnamon apple flavor.

Recipe #278576

Wonderful on cakes, ice cream etc. This sauce can be made up to 3 days ahead and refrigerated, just warm slightly before using.

Recipe #142277

1 Reviews |  By An_Net

This is a fabulous sauce that is so simple to make, it is rich and silky. I have tried many different recipes for Butterscotch Sauce and I always come back to this one. If you want you can make a double recipe and keep the extra portion in a sealed glass jar in the refrigerator for up to a month, just spoon out what you need into a saucepan and heat gently, and whisk constantly.

Recipe #249727

1 Reviews |  By nvermd

A good way to disguise tart grapes

Recipe #95671

I love this sauce over vanilla ice cream with a few raisins thrown in, yummy.

Recipe #429462

1 Reviews |  By SVSOUZA

From the Food Network. This is the best dang pudding and the butterscotch sauce alone is TO DIE FOR. It's very sweet, so if you like your desserts extra sinful, this is for you!

Recipe #273724

1 Reviews |  By Dancer^

This is great on christmas pudding, angel cake and anything else you can think of.

Recipe #76824

2 Reviews |  By Lennie

This is a delicious twist on a standard butterscotch sauce. I tried this once with hazelnuts and Frangelico instead of almonds and amaretto, and it was also very good.

Recipe #31944

Use as a topping over ice cream, or drizzled over pound cake and fruit.

Recipe #101323

1 Reviews |  By ChrisMc

A sweet and spicy glaze for salmon - definitely for mustard lovers. The glaze can be made ahead and stored, making it easy to cook the salmon quickly. Prep time is the time to make the glaze

Recipe #44475

Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won’t believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.

Recipe #92008

The most wonderful cranberry relish! It turned me from a relish hater to a relish lover!

Recipe #145721

You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home.

Recipe #133751

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