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    You are in: Home / Cookbooks / Lee's Sassy Sauces, Gravies, & Condiment Treasures
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    48 recipes in

    Lee's Sassy Sauces, Gravies, & Condiment Treasures

    Cover photo by GaylaJ. Link to "Parsley"'s condiment ckbk:
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    This easy sauce is made with things I always have on-hand. It freezes well so I often double or even triple the recipe, to pull out for busy work-night meals-once you've got the sauce the rest is easy! I'm not sure where I got the recipe, but, I think it was Taste of Home.

    Recipe #69658

    1 Reviews |  By xtine

    This recipe is from the Ball Complete Book of Home Preserving. You can fiddle with the amount of spices, and even add others if you wish, but do not alter the proportion of tomato purée to lemon juice, as this could make it unsafe to water bath can. The recipe calls for plum tomatoes, but I think you could use others if you like. The length of the "Preparation Time" depends on whether or not you have a food mill or Victorio strainer. If you do have one of these the prep will probably only be about 20 to 30 minutes. If you don't the prep will probably take about an hour. "Cooking Time" includes processing time.

    Recipe #448929

    Yummy pickled eggs. I like it because my Grandma, God bless her soul, used to make them for us.

    Recipe #12978

    This is a revelation! I made this with sweet potatoe fries on the grill. The Pomegranate sauce is rocking . I dipped everything in it. It probably wouldnt hurt to double the sauce recipe since you can always use it for something. The jalapeno had a very nice smooth bite to this recipe but it was mild enough to make my DD lick her plate. ENJOY!

    Recipe #387292

    From the Sept/Oct 2009 issue. Cooks Illustrated suggests that a non-premium vodka, such as Smirnoffs, is just fine. According to their tests, this ratio outperformed commercial vanilla extracts.

    Recipe #383722

    found on internet when trying to find one like melting pot

    Recipe #382164

    This sauce is wonderful to make with your garden-fresh tomatoes. You do not have to cook it! Serve it 1 pound of fettuccine or over your favorite type of pasta! Prep time does not include the several hours you let the sauce sit at room temperature.

    Recipe #381020

    This is a perfect recipe if you're wondering what to do with all those slightly over-the-hill, bruised, juicy to bursting point plums! The best part about it is that it's a two-fer: you make one recipe and end up with two things!

    Recipe #379585

    Cond. milk is asked for in so many recipes but because of the high calorie, sugar and fat I don't use it, I use my own, you can use the original recipe or use the low sugar one using splenda or Stevia. This is my 1st recipe to post I hope you like it, it has helped me with my diet.

    Recipe #378247

    I found this online, this is for a large quantity. I haven't tried it yet. My suggestion is to cut it down by half just to try it before making a large batch. This keeps as long as the powdered milk. Great pantry staple to have on hand.

    Recipe #377479

    This is something I came up with in a pinch one night. But I have to warn you....The measurements are APPROXIMATIONS! I don't measure when I 'Creat'. Me and my BF found it really tasty, but to each his own. I know alot of steps, but really not that bad

    Recipe #376087

    Involtini di Petti di Pollo-serve this chicken at your next dinner party or anniversary dinner if you want to impress! The chicken roll is stuffed with asparagus, prosciutto and cheese and is topped with a marsala accented mushroom cream sauce. The recipe is from the R.S.V.P. section of a November 1986 issue of Bon Appetit and was requested from Lofurno's Italian restaurant in Seattle, Washington.

    Recipe #376195

    Originally posted by Mean Chef.

    Recipe #66984

    I found this recipe in Famous Adirondack! Restaurants And Recipes. The recipe comes from Westport Yacht Club. I have not tried this recipe, but I'm posting this for safe keeping.

    Recipe #366581

    This essentially Hidden Valley's Ranch Dressing and Seasoning mix. I don't like to use that stuff because (last I checked) it has msg in it.

    Recipe #47249

    This is also sold bottled at the supermarket. But if you're a purist, here is the recipe.

    Recipe #327408

    Planning to use this later this summer - I thought the water bath rationale & instructions were especially clear & easy to follow. From "Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor & decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath canning can be done in a special pot, or in any large metal container that is deep enough so that the water level will be at least 2 inches over the tops of the jars, and can boil freely. A rack of some kind in the pot is also necessary to keep the jars off the bottom of the pot during the vigorous boiling of processing. After the salsa has been prepared, it must reach boiling stage before simmering it for 5 minutes. Pour it into hot, clean jars, being sure to use all the liquid, which is the high-acid portion of the salsa. Put on the lids and process in the water-bath for 30 minutes. Add boiling water during the process to keep the jars covered. When the processing time is finished, remove the jars to a draft- free location to cool. The following tips apply to the water-bath method: equal parts of lemon or lime juice may be used to replace vinegar, if you so prefer. Less chile may be used in the salsas, but not more, since that will reduce the acid content of the final product. Additional salt may be safely added. Start timing the processing when the water starts to boil again, after adding the jars. And finally, additional seasonings such as oregano or cumin are best if added when serving the salsa, rather than before canning." The New Mexico Department of Agriculture Cooperative Extension Service has shared the following recipe for canning chiles by the water-bath method. ****NOTE******* This is rated "extremely hot" on their heat scale - I'll let you know after my habaneros ripen.

    Recipe #314616

    instant real garlic whenever you need it

    Recipe #61125

    This is by far the best marinade you will ever make! No longer do I buy bottled marinades.

    Recipe #322058

    We had used a can of pizza sauce every Friday night (Pizza Night), until one Friday about a year a ago when we realized that we were fresh out! We came up with this and are sooo glad that we did! It tastes so much fresher than the sauce you get from a can! Note: Yield is a guess.

    Recipe #316187

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