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    You are in: Home / Cookbooks / Sauces
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    28 recipes in

    Sauces

    All kind of sauces here, sweet & savory.
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    18 Reviews |  By Kim D.

    My grandmother used to make the BEST milk gravy! She would serve it over chicken fried steak and mashed potatoes. Unfortunatley, I never got her original recipe. I came across this recipe in a "Cooking with Paula Deen" magazine and I think this is very close to what my grandmother used to make!

    Recipe #169052

    The aromatic scent of holidays and Mum's home baking, mixed spice is an essential jar on the spice rack. Mixed spice is a blend of sweet spices traditionally used in English cooking to provide a warming backnote. This typically English spice mixture can be purchased ready-mixed, but I prefer to make my own, as I find it difficult to find in France and I have my own special blend. It is essential for fruit cakes, Christmas plum pudding, mincemeat and hot cross buns; mixed spice is also a great addition to other fruity desserts such as apple & fruit pies, crumbles and compotes. Try it in cream cheese desserts, pickles, chutneys and mulled wine too. Make it up and buy the spices needed in small quantities, as the mixture soon loses its full rich flavour. Allspice, cinnamon, cloves, nutmeg and ginger are the usual blend of spices, but I sometimes like to add a few ground cardamom seeds as well as some ground coriander seeds. This spice mixture makes an unusual and attractive gift - tie a ribbon around the neck of the jar, with pretty paper and then add a seasonal recipe tag.

    Recipe #266688

    Thick, rich sauce that turns fudgey on ice cream. Whipped this up to serve over vanilla ice cream and chocolate cupcakes.

    Recipe #128454

    This has been my favourite salad dressing for quite some time. It's just so tasty. I keep coming back to this recipe, it's a staple for me. Lots of good for you ingredients if you get them raw, and I look forward to my salads when I have this dressing made up, or the ingredients to whip up a batch! I always feel great after eating it.

    Recipe #315272

    From Top Secret Recipes www.topsecretrecipes.com. Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.

    Recipe #92747

    This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.

    Recipe #304838

    A sweet and spicy homemade mustard. It got its name from people saying, "Hey, do you have any more of That Mustard?"

    Recipe #46463

    Posting this for Zaar World Tour 2. Prep/cook time does not include setting/aging time.

    Recipe #171845

    A local show recently had a chef on from TGIF's and he gave the following recipe for the glaze/sauce. Courtesy of TGI Friday's, Inc

    Recipe #179488

    We have been making our own syrup forever and it is soooo easy. We recently had guests for the weekend and had a pancake breakfast. They had never had homemade syrup before so I decided to post it. There are a couple other syrup recipes on here, but none with the same ingredients.

    Recipe #104446

    Tastes just like Aunt Jemima's! I found this in Top Secret Recipes by Todd Wilbur. www.TopSecretRecipes.com

    Recipe #82660

    292 Reviews |  By Bev

    This is a recipe I have developed over a number of years. This is the only spaghetti sauce my family will request! Very easy to make. I hope your family enjoys it as much as mine does!

    Recipe #26217

    4 Reviews |  By Marie

    A very different and delicious dressing for your green salads.

    Recipe #69198

    Warp-Speed because you make it in the microwave - no all-day cooking for this spicy-sweet spread! My kids like to put it on their toast, and pretend they're having pumpkin pie for breakfast! It does taste like pumpkin pie filling, and makes a wonderful hostess gift. Make sure your recipient puts this right into the refrigerator! NOTE: Don't try to "home can" this. It's hard to get the dense-textured pumpkin hot enough in the center to assure it has processed properly, and from what I've seen, the USDA recommends against it. Just make a small batch up when you want to give someone a treat! Microwave times are approximate, as ovens vary.

    Recipe #53751

    I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.

    Recipe #169363

    I am not a big fan of red sauce and I usually enjoy white pizza over pizza with red sauce.... until this recipe. I was actually tasting it off the spoon and enjoying it! This recipe makes enough for 2 store bought pizza crusts. Hope you like it too! Buon appetito!

    Recipe #215908

    42 Reviews |  By Bergy

    This marinade gives the chicken a fresh flavor. Easy to make and quick. Don't over cook the chicken but make sure it is done.The recipe makes 3/4 cup of marinade enough for 6 breasts or whole legs or 12 thighs/drumsticks. When you grate or zest the lime use the whole lime peel

    Recipe #23001

    This lime jelly is sweet with bursting lime flavor. I only make this when I can get the limes on sale. Don't use too much food coloring as it will look artificially green. Found this recipe on-line.

    Recipe #166272

    My favourite brand of mayo!

    Recipe #85355

    This recipe is from the 1968 McDonald's Manager's Handbook put out in 1969 (1968 year) They quickly removed the recipe after realizing they had a very appealing "secret sauce." It was included as an emergency recipe in the event a particular store ran out of the pre-made sauce. Enjoy!

    Recipe #140102

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