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15 recipes in

sauces, dips and stocks

Exactly what it says on the tin

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A dear friend showed me this sauce and it has become my favourite! I use it for everything. One of my favourite dishes is Quorn and baby soy beans dry fried until they begin to look chargrilled then tossed in this sauce and serve with rice. I have given measurements for 1 serving as it's how I make it the most.

Recipe #211810

This dressing has bite! I absolutely love it on steamed kale.

Recipe #190320

Much better than store bought plum sauce. We use this as a stir fry sauce (just add a little corn starch slurry), and as a marinade for chicken wings, flank steak and beef strips. It's also delicious on ribs.

Recipe #189819

This is a version of the dark dipping sauce to serve with Pot Stickers. I learned this recipe in Chinese Cooking Class that I attended while we were stationed on Okinawa in the 1970's. We called the fried, steamed dumplings Chiao Tzu. I can give you the recipe for the dumplings if you would like.

Recipe #75150

Our favourite Chinese Restaurant serves a great dipping sauce for their Prawn Har Gau. This is as close to it as I can get. Try it for dipping any steamed dim sum. Delicious.

Recipe #136021

Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??

Recipe #167775

This is a recipe from Lesley Waters 'Simple Ways to Success - Healthy' cookbook. This is a really creamy houmous and the butter beans add extra protein. I use Bekah's Homemade Tahini #73859 to make it and sometimes I add a little sambal oelek for some extra spicyness. It great served with a variety of fresh vegetables and pita crisps for dipping. Or you could try one of my favourites: a fresh bagel with houmous, rocket and roasted aubergine. Yum!

Recipe #105181

Nutty and flavorful, this dip will go in a minute. This recipe does not require baking. Because grated cheese measurements vary, adjust dip to desired consistency; add more liquid if too dry, more cheese if too wet.

Recipe #144854

Wonderful on salads or used as a dip for chicken or fries.

Recipe #13228

Great with veggies if you are feeling healthy or crisps if you are not. I use both petit pois or garden peas for this depending on whats around. I also use either fresh or frozen, just defrost the frozen ones first. The best way to serve this is to put the dip into a bowl and have a big board next to it with your veggies on. And have some salt and pepper to hand in case you need it. It's a good sociable way to start a meal. Remember this will only ever be as good as what you serve with it, for veg I like oval radishes and baby carrots, cos or romaine lettuce, celery etc. Try to get freshest you can, if they still have leafy bits on (carrots radishes etc - leave 'em on, they make great handles) Edit - I just made this and had no fresh mint. I subbed a generous tsp of mint sauce and forewent the lemon juice and it was great!

Recipe #182214

3 Reviews |  By twissis

This recipe has been entered for ZWT II. It was found on the net courtesy of The Straits Cafe at straitscafe.com. The intro was brief & said "Use as a seafood dip or as a tasty sauce for wraps." Somehow the thot of a lettuce wrap w/stir-fried chicken & this sauce captured my imagination. This is so easy & fast to make & can be made well-ahead of planned use.

Recipe #173378

This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!

Recipe #37310

I haven't tried this yet but it looked interesting. The creator, Marie-Pierre Moine, suggests serving it as an alternative to store-bought dips, with raw vegetables cut into strips or pita bread. It can be mixed up in advance if needed.

Recipe #39820

19 Reviews |  By Dib's

I got this recipe from my girlfriend Cher-she said not to let any one ingredient drown out the others. When put together it should be a taste of its own, DO NOT use Miracle Whip.

Recipe #19861

2 Reviews |  By rsarahl

Vegetarian dashi. It is a nice broth in its own right but is also a base for countless soups. So simple, so good.

Recipe #77199


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