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

    Sauces

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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

    They always say less is best, and this certainly stands true for this easy BBQ sauce recipe, it's very easy to make, and so good! I have doubled the original recipe, but you may cut the recipe down to half if desired. You can brush this sauce on while cooking, or marinate your meat in it, this is also fantastic for chicken too! This sauce is even better prepared a day ahead. If you like extra heat, just saute some dried chili flakes in with the onion and garlic.

    Recipe #133949

    The "One Shot" is a generous slug of Bourbon whiskey, (My husband's favourite tipple after Scotch Whisky!) which I think really gives this sauce a lovely mellow feel to it. The "Smokin'" comes from the addition of liquid smoke and chipotle peppers, and the rest of the title tells you this is GREAT if used whilst cooking meat, poultry, sausages or fish OUTDOORS, preferably over wood or coals! I devised this barbecue/marinade sauce some time ago, and I have decided to post it now, in order to enter the Grilling and Barbecue Forum's BBQ sauce contest! I hope you enjoy this as much as we do - happy OUTDOOR cookin'!! N.B. Quantities listed fill a large jam jar, about 20 fluid ounces - you can cut back on the ingredients to suit your requirements, but it does keep very well in the fridge.

    Recipe #249779

    My version of island pesto. This tastes great on grilled shrimp, as a sandwich spread. Use it like chutney, pesto, a dip, or a spread.

    Recipe #244410

    Nothing tastes better then homemade ketchup on a grilled burger. With all the gardening plans coming up, I thought this would be a good time to post this recipe. Very easy to do.

    Recipe #20456

    I got this from my neighbour next door. She was always a hoot to go visit. You never left her house empty handed.

    Recipe #141889

    1 Reviews |  By Bergy

    This is a tangy mustard - no sugar- It can be kept in the fridge for up to 3 weeks. Goes well with ham.The vinegar & beer measurements are apprx. You use only enough to make a paste and then to thin the mustard to the consistency that you want. Pour vinegar in slowly so you do not pour in too much, the same with the beer. You may substitute water for the beer.

    Recipe #115591

    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

    Just like the store bought but better. Try on steaks, burgers, and more!

    Recipe #199018

    This wing sauce comes from the kitchen of my brother-in-law. He made it up and it has a bit of heat to it. Awesome for wings, or for whatever you like to dip!

    Recipe #197772

    This sauce is fantastic on grilled salmon, or any fish for that matter. My friend even likes it on chicken! The ingredients sound a little unconventional -- but BOY does it all work together. Husband found recipe in a hunting magazine. Keeps a long time in fridge.

    Recipe #103587

    Really good stuff - lasts forever too!

    Recipe #21029

    3 Reviews |  By Lorac

    A quick and easy way to dress up spaghetti. Add red pepper flakes to the browning meat if you want some zip.

    Recipe #76299

    I do not know where this recipe came from. A friend gave it to me. This is THE BEST SAUCE I've ever had!! We use to like dining out at Italian places but not now. Not after eating this sauce. I don't think there is any sauce that will taste as good as this. My Husband eats this stuff by the spoonful. It is that good!! (I don't claim it is Italian, I just know my family loves it!) I am sad to see that this recipe isn't liked by all. My sister said it was too sweet as well. I guess you just have to have a sweet tooth to enjoy. I hope you try it a different way to satisfy your taste buds. If it is not Italian enough for you, then maybe try adding more Italian seasoning and leaving out the sweets and maybe trying Italian Sausage in addtion to or instead of the polish sausage. For the other person: if it is too sweet, next time, just don't add all the molasses and or brown sugar or take one of them out and add all of the other. Sorry you had to toss it. You could have frozen it and fixed it next month or 6 months from now. It freezes well!

    Recipe #79829

    Now when you make your roux for gravy, it will have a nice golden brown color...and you don't even have to burn it!!

    Recipe #161962

    I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.

    Recipe #144195

    I got this recipe from a radio program. Makes Thanksgiving so much easier, and tastier too! This can be a light but creamy sauce, or a thicker, hearty gravy, depending on how you choose to finish it. In either case, it will have a full, rich flavor.

    Recipe #144146

    I adopted this recipe. It is referenced in another adoptee, Pork Tenderloin Pita Sandwiches. I found it to be the perfect complement to the seasoned pork loin.

    Recipe #51983

    Good for dipping Korean Dumplings or Chon ( pan fried Korean vegetables)

    Recipe #191136

    The addictive Gyoza (dumpling) sauce is usually sold premade in bottles at the Asian food store. We love it so much, and go through it so quickly, that I had to find a recipe to make at home. This is a very basic recipe, so feel free to adjust amounts to your taste, or add ingredients like garlic, ginger, wasabi & green onions. If the sauce has too much "bite" from the vinegar, add a pinch of sugar. This is also good with a splash of hot chili oil, if you're so inclined. Enjoy!

    Recipe #112972

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