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    You are in: Home / Cookbooks / Indispensables
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    93 recipes in

    Indispensables

    These are not recipes for dishes but accompaniments for dishes and recipes for ingredients.
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    This is the best Alfredo sauce ever. This is several recipes combined into one. You can also add your choice of meat (chicken, shrimp or even crab). The closest OLIVE GARDEN is an hour away and I will never drive that far again just for Alfredo sauce. I promise this is the best sauce ever. Definitely a dish you would want to impress your guest with.

    Recipe #141983

    Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.

    Recipe #42780

    4 Reviews |  By kp44

    This comes from my husband who is from Mexico and we love it!! We eat it with everything. Really easy to make!! Hope you enjoy it!!

    Recipe #455867

    We ALL have had lemon curd - on scones, biscuits, and tarts, but this is an altogether different taste sensation. It isn't really tart (but definitely NOT sweet. Before you start. sterilize enough small jars with metal caps, (OLD jelly jars) - to hold 4 cups of curd. I usually just put them through the dishwasher on HOT, and leave them in there to stay warm. Will hold in refrigerator about 2 weeks.

    Recipe #216466

    For those who miss their beloved Vanilla Coke.

    Recipe #467335

    This is a quick pizza sauce should you have none on hand. Leftovers are freezable. To even add another deminision, up to 1/2 cup parmesan cheese may be added.

    Recipe #460241

    An original recipe from Tabitha Alterman. She says, "This spice blend can be used to impart Thai flavor to meat and seafood, or veggies or grains. You can, also, use it as a dry rub. To make an easy Thai marinade, toss a generous scoop of this seasoning mixture into creamy coconut milk."

    Recipe #461048

    11 Reviews |  By awalde

    This season mix adds authentic flavor to Mexican dishes .Use for tacos, ground beef, potatoes or BBQ chicken. You can add it to salad dressing too!

    Recipe #456146

    A basic sugar syrup used as a base for a variety of desserts and beverages.

    Recipe #26987

    15 Reviews |  By Lennie

    Add extra adobo sauce to this if you wish.

    Recipe #18942

    Although I included this with my recipe for crab cakes, its many other uses get overlooked. The true garlic lover will use this with any kind of fish cakes or loaves, burgers, sandwiches, meatloaf, wings, veggies, etc., etc.

    Recipe #108234

    When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.

    Recipe #71967

    I went on a cruise and became obsessed with a particular sandwich. It had a very similar pesto mayo to this one. I put it on ciabatta bread with fresh mozzarella, fresh basil leaves, and tomato slices. Enjoy.

    Recipe #292420

    2 Reviews |  By Bergy

    Great with corned beef. Can be kept in the fridge for a couple of months

    Recipe #16082

    Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!

    Recipe #79999

    Courtesy of the Cafe Tu Tu Tango in Orlando, Fla, by way of Rachael Ray. This is great on fish, in a sandwich, on everything!

    Recipe #113944

    This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this). If you like things spicy, feel free to add some crushed red pepper.

    Recipe #375466

    4 Reviews |  By Charmed

    This is a recipe for homemade tahini from The Frugal Gourmet Cooks Three Ancient Cuisines NOTE: Since I have not made this, I could not tell you what the amount it yields is. The recipe says 4 servings, but I don't know what that is based on.

    Recipe #92742

    Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace".

    Recipe #226603

    This sauce is so YUMMY!! It was originally a topping for bread pudding(check out my recipe for that too!) but this is too delicious to hide in another recipe. I use it to top so many thing but my favorite is for ice cream! I also usually double the recipe.

    Recipe #212923

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