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    You are in: Home / Cookbooks / Sauces/Butters/Batters/Toppings/Weird Stuff & Misc.
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    75 recipes in

    Sauces/Butters/Batters/Toppings/Weird Stuff & Misc.

    This is the spot for all the things that I use as part of another recipe or just general tips. Didn't know what else to call it.
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    From Southern Living. Bob Gibson created white barbecue sauce in 1925. This condiment is as synonymous with the state of Alabama as legendary football coach Paul "Bear" Bryant. If you prefer a thicker sauce, leave out the water.

    Recipe #164188

    This is close. A good ketchup recipe that is cheaper than store bought, and tastes good. Based on a recipe created by Todd Wilbur

    Recipe #28412

    I was tired of paying over a dollar for Campbell's soups when a friend gave me this recipe. It doesn't take much extra work, and it's so much healthier! It's been months since I bought a can of cream of mushroom, cream of chicken, cream of celery, cheddar cheese, or tomato soup... helping my budget and my health at the same time. :)

    Recipe #278160

    21 Reviews |  By Dib's

    This recipe posted by request.

    Recipe #74560

    I had a mad craving for swedish meatballs tonight. I couldn't find a recipe that was really what I was looking for, so I came up with this. I'm posting it here for safe keeping. Perfect for a quick supper when using premade frozen meatballs.

    Recipe #336998

    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 out of an old church cookbook, who can pass up cheese and bacon together? I love this on baked potatoes.

    Recipe #442142

    This is my favorite Caesar salad dressing. It comes together in minutes with a stick blender. I got the original recipe from a Fine Cooking magazine and in the past year I've made some adjustments until it suits me perfectly. I'm posting it mainly because I always panic if I can't find the paper I wrote it on. :) Note: this recipe uses raw egg. If that is of concern to you, use a pasturized egg. I don't usually care for anchovies but don't leave them out! It makes such a huge difference in the flavour. Use half as much if you are worried. NOTE: I had my first 'fail' with this last week. Please use a room temperature egg yolk and also make sure that the immersion blender is submerged right to the bottom before you turn it on. It doesn't like cold eggs. The taste will be there but it will be much thinner

    Recipe #466184

    This is sooo DELICIOUS makes me lick my fingers!

    Recipe #19023

    I have been using this recipe for many years, my family loves this gravy and I have served it to dinner guests over the holidays and always receive rave reviews! --- you don't need to make this gravy using all pan drippings, if you do not have 4 cups of drippings you may mix with chicken broth to make the 4 cups, or it may be made with only chicken broth, please see note on the bottom of the recipe--- this may be made slightly ahead and kept uncovered on top of the stove until ready to serve, just whisk before using If you have any left over this gravy freezes very well or you may reduce all ingredients down to half and for a thinner gravy reduce flour by 1 tablespoon --- also see my recipe#314890 for more of my recipes visit

    Recipe #145064

    2 Reviews |  By lazyme

    Mmmm. I found this in an old issue of Gourmet magazine. Sounds like it would be good on pancakes, waffles, angel food cake, ice cream, or whatever sounds good.

    Recipe #330075

    This is a true Tex-Mex recipe concocted by a distant relative stationed at the Alamo nearly 160 years ago. According to family lore, he was out looking for some good tomatoes when Santa Ana attacked the now famous Texas landmark. Luckily, our relative kept this recipe in the lining of his coon-skin cap, and both he and his avocado dip lived to fight another day. Years later, near death from an infected Chihuahua bite, he looked deep into his son's eyes, and with his last breath, uttered the familiar phrase "Remember... the...guacamole."

    Recipe #8739

    It's easy to make your own salad dressing and far cheaper than buying it.

    Recipe #20158

    This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.

    Recipe #185452

    I discovered this recipe while looking for items to include in my package for the 2006 'Zaar cookie swap. I liked the idea that this could be used with either coffee and tea.

    Recipe #201503

    I found this recipe on, and posted it for chari, requesting "unedible" recipes using cocoa powder! cook time is estimated, as recipe did not say.

    Recipe #65331

    1 Reviews |  By Molly53

    Found online and thought it was too good not to share.

    Recipe #351360

    The dressing of the '90s. This stuff got as popular in the 1990s as did Green Goddess Dressing in the '50s. I especially like this one drizzled over my Recipe #187239. It's a perfect complement to the ham and turkey in the salad. "Cooking time" includes refrigeration time. In any case, enjoy!

    Recipe #251689

    41 Reviews |  By Merlot

    A very buttery and smooth cheese spread.

    Recipe #31669

    This is how my mom makes BBQ chicken. and i think its the best way to cook chicken. mmmm.... my mouth is watering just thinking about it. you can use this marinade for any cut of chicken. works wonders on chicken kebabs.

    Recipe #349478

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