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    You are in: Home / Cookbooks / Sauces and Marinades
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    35 recipes in

    Sauces and Marinades

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    4 Reviews |  By Kasha

    From a French children's book I just bought. Saw this, went in the kitchen and made it immediately, it took about 5 minutes. My French husband says it is better than Nutella. It is grittier, because I couldn't figure out how it to get it really smooth, but it tastes great. Makes enough to exactly fill one French Bonne Maman jam jar.

    Recipe #369907

    I love Chili's ranch dressing. I use this ranch recipe with everything. :) Sometimes I put smoked paprika in it for an extra kick. :)

    Recipe #392314

    This is a great way to do spaghetti sauce that my mom taught me. It is easy to make and everyone who has it seems to like it a lot. I live alone, so I usually freeze portions, and they reheat great.

    Recipe #358780

    This makes 2 pounds of light and fluffy butter just like you get at restaurants.

    Recipe #309284

    1 Reviews |  By Whipper

    I've noticed that Paul Kirk, the "Baron of Barbecue", always bastes his meats with a mustard sauce before putting them in the smoker. He claims this is the most important step you can do in barbecuing, as it seals and moistens the meat. The vinegars in it interact with the enzymes of the meat and it enhances the flavor of the meat without actually giving it a mustard taste. It also acts as a glue for the dry rub. I really noticed an improvement after I started using it. This a mustard sauce I put together that you can use on ribs, pork butt, brisket and chicken.

    Recipe #162558

    Ok! here is my secret recipe for shrimp sauce. I have had many request for it. This recipe is not only good for shrimp or other seafoods but is also good for most anything your heart desires. Some examples are... fried rice,a salad dressing for salads,egg rolls, raw vegetables and just plain old chips. Keep chilled up to 2weeks, best flavor is the next day after making. My family loves it on everything. Hope you enjoy it as much as we do!

    Recipe #116960

    32 Reviews |  By dayla

    We don't use plain cinnamon in our house since we have found this. We love it and think you will also.

    Recipe #45672

    This cheese sauce is not difficult to make. It is great on toast, on cooked cauliflower or broccoli.

    Recipe #48865

    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

    This copycat recipe is on many websites, but wasn't on zaar, so i posted it. Better than those storebought packages.

    Recipe #105993

    You can have this taste at home!

    Recipe #60254

    Here is a great idea for all you garlic lovers that use a lot of garlic in your recipes, with this method you will always have minced garlic when ever you need it, no need to start peeling and chopping cloves for a recipe it's already done and ready for use, in your freezer --- I usually do 30 large heads of garlic at a time so I have enough garlic for a couple of months --- to defrost just pop a frozen garlic cube in the microwave for about 15-20 seconds --- save your plastic trays to use just for the garlic as they will absorb the garlic smell :)

    Recipe #73596

    Very good and easy to make! I like to use this as a sauce with fettucine and as a dipping sauce for breadsticks. I have also substituted evaporated milk for the cream with success many times.

    Recipe #43423

    A Tasty marinade for grilled vegetables. the recipe comes from Bon Appetit.

    Recipe #53503

    This can be used as a sauce on its own or to add additional flavor to beef gravy.

    Recipe #212052

    While visiting Los Angeles, I found this recipe on a card that you can pick up at the local grocers. This particular combination of meat and fruit had me intrigued so I brought it back for use at some later point. Filet mignon is pricey so this is certainly a special occasion food. Planning to serve it with roasted potatoes and maybe some nice asparagus.

    Recipe #156122

    Great steak sauce

    Recipe #47658

    1 Reviews |  By DonnaR

    This recipe is by one of the highest rated restaurants in New York City. It is used neat and also as a component of many of their other recipes. It's an extra-ordinary recipe that uses ordinary ingredients. It's very easy, but it does take time. You may think it's a bit of work, but I think it's worth it and have used it in dozens of ways (it's great on or in most anything). A wonderful basic that you may use as you need it. Keeps in the fridge several days and it freezes well, so you'll always be able to keep some on hand.

    Recipe #38025

    We played with many recipes and created this Spaghetti Sauce. It great to use for cooking a large batch and giving to those who have suffered a illness or death in the family.

    Recipe #84348

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