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2 Reviews |  By Bunlady

These are great for OAMC. Take these out of freezer and use them to make a white sauce or a cheese sauce.. You can add anything you would like to your basic cheese sauce and you can have a quick dinner in just minutes. I use more salt but that is a personal preference so be sure to taste your sauce and adjust salt to your taste.

Recipe #182064

This is a variation of a recipe I got from a book that came with my BBQ. I used strip loin steaks and it was fantastic. You don't need any steak sauce to go with it. The taste from the marinade is delicious!

Recipe #66648

13 Reviews |  By Dawnab

An adopted recipe, Original Intro States: This Garlic Mayonnaise is typical of Catalonia and the Balearic Islands in Spain. It is usually served with bread as an appetizer. It can also be used to accompany grilled fish and meats.

Recipe #54833

7 Reviews |  By Ms B.

This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. My comments in my original review stated, "Although I didn't find this recipe here, I have made this salsa for several years. Due to variations of ingredients on hand, I sometimes make changes (and/or additions). However, this is a very good base recipe for fresh salsa. There is no need to change it; but we all like a little variety now and then." I am the designated salsa-maker among my friends, and this recipe never disappoints.

Recipe #72744

I started with Big Batch Spaghetti Sauce Recipe #37563 as a base and modified to meet my tastes from there. This sauce is slightly tangy, with a hint of spice, and not too sweet. What I use my tomatoes for every summer :) The only down side is now I can't eat store bought sauce!

Recipe #434070

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

Despite the unappetizing photo, my recipe for this comfort food favorite is delicious. Serve over hot mashed potatoes or fluffed baked potatoes, or like my Grandma did -- over homemade buttered egg noodles.

Recipe #505186

76 Reviews |  By Rita~

Want to Dance!!!!!!!! You can also use it as a dip for tortilla chips, place on a bed of greens,top grilled fish, pork or chicken or spread on softened cream cheese for a cracker spread.

Recipe #63621

The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pieces too large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.

Recipe #161365

My recipe for a homemade gravy that's exactly what the name says. Customize gravy for beef, poultry or pork main courses. Beef, poultry or pork fat are all preferable over butter, if you have them on hand.

Recipe #505796

Yet another recipe that was originally in Everyday with Rachel Ray, however I changed it up a bit. You use store bought Gnocchi and the sauce is super simple. This freezes well too!

Recipe #290041

1 Reviews |  By Dantana

I never thought I would like gnochhi, but this really opened my eyes. To me gnocchi was a no-flavor mound of dough. In this recipe, not only do you learn how to really make it, but with a sauce that is so rich you want to drink it like soup!

Recipe #505018

I grew up in an Italian household with my Grandfather (Carl D'andrea), teaching me from early childhood, his family recipe for 'basic tomato sauce' or marinara (not written down, completely from memory). I know this recipe like the back of my hand, and when I recently found myself with leftover italian sausages, peppers, and onions from italian sausage sandwiches the night before - I decided to 'get creative' with my grandfathers marinara recipe in combination. Awesome flavor, very good over pasta -- enjoy, & as my Grandpa used to say, 'Mangia!' (which means 'EAT' in Italian)...

Recipe #253164

Found this while looking for a dipping sauce for Natchitoches Meat Pies. This aioli with a Cajun twist seems like it'll fit the bill... Recipe from Inspired by eRecipeCards blog.

Recipe #503741

Just a little different from the ones all ready posted.

Recipe #442098

This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.

Recipe #42094

This is the best Brine I have ever come across. No Longer sure where. (America's Test Kitchen?) It only requires 10 mintues prep and 2 hours in the Fridge and is worth every minute! :-)

Recipe #301393

27 Reviews |  By Dib's

A nice change of pace.

Recipe #10633

This is a quick and easy recipe that is perfect for a crowd, as it doubles and triples easily. It is comfort food at its best. Even picky eaters will come back for seconds!!! From the book Pasta by Food & Wine. COOKING TIME INCLUDES 70 MINUTES OF SIMMER & BAKE TIME!

Recipe #502420

Nice, back of the stove, slow cooking sauce.

Recipe #110271

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