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    You are in: Home / Cookbooks / Salsas/Sauces
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    77 recipes in

    Salsas/Sauces

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    I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!

    Recipe #242383

    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

    So simple, all ingredients placed in a blender. No vinegar or lime juice! Received recipe from a Mexican friend who successfully sold this salsa in jugs. Great & inexpensive to bring to a party! FYI: Costco sells a huge bag of tortilla chips for $3. I've been adding a little more than 1/4 tspn of minced garlic

    Recipe #238290

    This is great with curry dishes or spicy barbequed meat.

    Recipe #9401

    This is not a regular white clam sauce. Italian cookbook author Marcella Hazan adds butter and Parmesan to this famous clam sauce, a combination rarely used in other Italian clam dishes. The result is sensational!

    Recipe #77079

    16 Reviews |  By ~Nimz~

    The lemon-parsley butter adds a nice twist to your next filet mignon. From the Weber Cookbook

    Recipe #132535

    This is a very cooling sauce to go with spicy curries and other hot and piquant dishes. Try spooning it over your rice or dipping pieces of chapatis into it. Very good!

    Recipe #47590

    14 Reviews |  By Dib's

    Killer dip-tahini is the highest source of digestable calcium in the world-so dip away!

    Recipe #16401

    This recipe is from my dear friend, Elias, and his family. They are from the Middle East and this recipe is a staple for them. It has just the right balance of flavours.

    Recipe #212985

    6 Reviews |  By BarbryT

    a.k.a. roasted garbanzo beans/chickpeas. People always are looking for healthy snacks and unless you are on a low sodium diet, this fits. They also add nicely to homemade snack blends (e.g., chex mixes, Giada's Ceci, Pistachio and Almond mix and the like).EDITED 9-8-07 Given the comments about the beans remaining somewhat soft inside, and realizing people expect them to be crispy, yesterday I made a double batch, cooked as indicated and then turned the oven to 275 and left them in for another hour to hour and a half. They were perfectly crunchy.

    Recipe #205255

    6 Reviews |  By Derf

    Mmmmmm!! I double the garlic. Sop up with flatbread or use as a dip for crudites. (chill time is 4 hours) adapted from Canadian Living mag.

    Recipe #39419

    7 Reviews |  By Roosie

    Adapted from Deborah Madison's book Vegetarian Cooking for Everyone. This is the best method for roasting garlic. It creates the smoothest roasted garlic with the best flavor. It enriches and smooths the flavor and it great in just about everything (well, except desserts). Yield depends on the size of your head of garlic. This produces surprisingly little (perhaps 2 tbs the first time I did it), so if you would like a larger quantity you may want to double or triple the recipe.

    Recipe #72402

    This is a very easy sauce to make and much tastier and more economical than the purchased bottled variety. The vegetable stock can be substituted for pineapple juice or just plain old water. I use the juice when I am making a stir fry that I will throw some pineapple pieces into. You can vary the ingredients to your taste. To make this sauce gluten free, ensure that you use a GF stock, soy sauce and maize cornflour. White Wings cornflour and Fountain soy sauce are currently gluten free in Australia. The sauce will keep easily for a week in the refrigerator

    Recipe #224053

    31 Reviews |  By Mirj

    I could eat tons of this, and I do. You can also use canned asparagus, but this is amazing with the fresh (and yes, more expensive) stuff.

    Recipe #41808

    This is really simple and works great with falafel or just on a salad.

    Recipe #217918

    This sauce is great for marinating chunks of chicken or beef or veggies. Thread on a stick and bbq. Or use as a dipping sauce for the same.

    Recipe #121908

    Nepalese dish used to enhance bland recipes.

    Recipe #214683

    A tomato and jalapeno salsa based on the flavors of our favorite commercially produced salsas

    Recipe #192061

    A quick and easy recipe to prepare. Can be used as a side dish or salsa.

    Recipe #27778

    This is a great spice to add to anything from soups to salads. I have friends that use it on their popcorn now. I like it on my eggs in the morning. Some people may want to add other spices at the grinding stage to make this spice with their own special twist.

    Recipe #212062

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