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    You are in: Home / Cookbooks / ~Sauces~
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    114 recipes in

    ~Sauces~

    Sauces and marinades I've collected while spending time at this wonderful site!
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    For use in my Vegetable Melange Au Gratin recipe (#111644). Great for vegetables, omelets, souffles. For a richer white sauce, substitute light cream for milk, omitting salt. Can be made thinner for soups.

    Recipe #111645

    A basic recipe that is simple and relatively inexpensive to make. (Or be creative and add extras to suit your taste...crushed red pepper, plum preserves, etc.)

    Recipe #108527

    2 Reviews |  By hepcat1

    I just had this as a spread on a turkey sandwich with fresh spinach on french bread, and it was delicious! Tonight it will go over pasta for dinner! Super easy and so good. I got it from Woman's Day.

    Recipe #191609

    This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy.

    Recipe #191106

    We enjoy this treat over vanilla ice cream.

    Recipe #145787

    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

    This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy.

    Recipe #191034

    This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy.

    Recipe #191033

    Interesting twist on an old favorite!

    Recipe #191045

    This ia a very flavorful sauce. Also is wonderful on any meat.

    Recipe #90250

    I saw this recipe on another website and changed it to my own "liking."

    Recipe #191031

    Hot Sauce just to spice things up!

    Recipe #190559

    This recipe saves time by making use of the excellent commercial spaghetti sauces that are available.

    Recipe #185880

    From Emeril - to go with delicious five spice spare ribs. Makes a great dipping sauce for the ribs - and so easy to make!

    Recipe #168992

    I am trying to add more coconut oil to my diet and came up with this easy topping for steamed veggies, salmon, or any dish of your choice. I use a brand of organic ginger tamari (soy sauce with ginger flavor added) plus virgin coconut oil. I don't have specific amounts of each ingredient, because I'm just going for a certain texture. Since I'm still experimenting with this, let me know of any additional ingredients you may put in to "kick it up."

    Recipe #188345

    This Mexican barbecue sauce is often served with slow-roasted, shredded beef or lamb. Not sure the original source.

    Recipe #188399

    Found this on a website and it was contributed by Chuck Taggert. I'm not taking credit for this, but it was served over pork last night on something I was watching on Food Network and it looked so good, so I "googled" it this morning and this is what I found. I'm posting it before I lose it or forget how to spell it!! Literally, manchamantel means "tablecloth stainer". This sauce, with its red chile, is likely to stain a few palates along the way! It is a classic fruit-and-chile sauce from Central Mexico that goes wonderfully well with pork and shrimp dishes. Its natural sweetness, hotness, form and texture is akin to an old-style Cantonese sweet-and-sour sauce. While this recipe contains bananas and pineapple, other combinations of ripe fruit such as apples and peaches can also be used. IF YOU CANNOT GET CANELA, which is the form of cinnamon commonly used in Mexico, ordinary cinnamon can be substituted, but cut the amount in half.

    Recipe #186140

    This is a delicious and simple sauce to make. You dip pieces of fresh fruit into it or for a more elegant presentation put a variety of cut up fruit (vary the colours and textures such as kiwi, peach slices, raspberries and melon) in fancy serving dishes with this sauce drizzled over top. Very refreshing!

    Recipe #190145

    I am such a sucker for marshmallow cream! I also love mint. Even though this is really rich and sweet, it is deeelish! I love marshmallow cream spread on graham crackers for a snack, so for an extra special treat, I make this.

    Recipe #188708

    This is actually almost the same recipe I make for stuffing mushrooms, but it is very good over pasta, or if you low carb, over spaghetti squash or spinach! It is in no way low fat!!! But it's yummy and comforting on a chilly night.

    Recipe #171700

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