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    You are in: Home / Cookbooks / Sauces/Marinades
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    Why I like the recipe is it is a little bit spicy but it is still really healthy it is yummy

    Recipe #464102

    This recipe is from a 2008 issue of Sabroso Magazine, a southern NM magazine which is now merged with another. The quote and recipe are verbatim from the magazine. "Everyone in New Mexico prepares their green chile sauce differently. While some just add chile to cream of mushroom soup, I don’t. I want my chile big and bad. I collaborated with local Las Crucen chef Aaron Seavers on this recipe (as in I told him my idea, and he did all the hard work) and it is one of the better I’ve tried. She isn’t shy, this sauce. She wears no mask and she isn’t afraid of me, and she isn’t afraid of you." Note: Use New Mexican chiles, the hotter the better.

    Recipe #464101

    This is the sauce that comes on the side of Arby's Jalapeno poppers. This recipe is from Todd Wilbur's book Even More Top Secret Recipes.

    Recipe #464133

    A sugarless version of the classing browning sauce you find in the store. if you use the regular sodium version items, decrease or omit salt in the recipe this is being added to.

    Recipe #460432

    My cousins' grandfather was a wonderful man and excellent cook. He had a cafe in Alabama. This is his recipe for barbecue sauce. I entered this in a barbcue sauce recipe contest held by the Birmingham Post Herald many years ago. I didn't win first place, but the sauce was chosen as one of the sample selections. One of the advantages of this sauce is that it contains no added sugar (except in the catsup), so the sugar doesn't burn on the meat.

    Recipe #459746

    1 Reviews |  By BecR

    This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!

    Recipe #459184

    From "Hungry Girl" newsletter. It's creamier than most pesto sauces and super-delicious! Here's the recipe and stats so you can whip up a batch...PER SERVING (1/4th of recipe, about 2 tbsp.): 68 calories, 5g fat, 228mg sodium, 3g carbs, 0.25g fiber, 0.5g sugars, 3g protein -- PointsPlus® value 2* . It's easier to blend if you double the recipe. (there is no cooking time but it's a required field.)

    Recipe #458577

    I've eaten both shrimp, salmon and chicken with this glaze on it both at Red Lobster and at home thanks to this recipe from the Red Lobster website. I really enjoy this glaze thanks to being so interchangable with so many different meats. I hope you enjoy!

    Recipe #449448

    Recipe is from Bon Appétit (July 2010) by Steven Raichlen. A great recipe with wonderful, complex flavours, the right consistency (no too thin or thick), and not too sweet. You may want to double or triple this recipe; it's that good! DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

    Recipe #432286

    Taken from taste of home magazine Feb/Mar 2010 Pg 86. I have made this twice and my grown kids love it as do I.

    Recipe #431658

    Made almost exact like my mother it. I can eat it with a spoon! From Pat Conroy Cookbook.

    Recipe #429898

    For use with Caribbean Burritos in making Mango Slaw

    Recipe #424237

    This is a delicious meat sauce that has a very fine texture. It comes from a famous restaurant in Huntington, West Virginia that has been serving this spaghetti for 67 years.

    Recipe #172396

    1 Reviews |  By duonyte

    I made this glaze while preparing a spiral sliced ham in the CI way, see recipe #366252 . I don't much care for ruby port, so used tawny port and also light brown sugar. I reduced the pepper to 1/2 tsp., use more if you wish.A key to this recipe is the quality of cherry preserves. I used preserves from the Kedainiu konservu fabrikas, which contain 35% cherries and no preservatives. I found these at a large ethnic grocery.

    Recipe #404968

    From a printed sheet that was stuck in a copy of a cookbook from Monroe, LA. I have modified by leaving out 1(8 tsp M. S. M., which I suppose is a misprint for MSG: I would presume you could use a good quality blue cheese as well.

    Recipe #403450

    1 Reviews |  By katew

    I found this in an old Women's Weekly , a Peter Russell Clarke recipe. This is a slightly adapted version.

    Recipe #402620

    This homemade dressing is so much better than any store bought brand. It's flavor is bright and vibrant. It is also so easy to make you'll never go back to store bought again!

    Recipe #402452

    This is another clone from a restaurant chain here in the Western U.S. by the name of Costa Vida (and Cafe Rio--different company, similar dressing). This is one of my wife's favorite dressings. I hope you all like it as much as she does!

    Recipe #402199

    I like this on roast beef sandwiches and steaks. I'll even put it on a baked potato! There is no actual cooking time.

    Recipe #402216

    This is a wonderful easy dressing. Serve over some greens (romaine, spinach or arugula) with fall fruits, apples, pears, cranberries, nuts, caramelized onions, even blackberries or raspberries are great with this and crumble some blue cheese, gorgorzola, goat cheese, grated fontina or swiss - the combinations are endless. It is just a great dressing. My favorite salad happens to be; candied walnuts, romaine, blackberries, roasted pears, and caramelized onions. It doesn't get much better. You could add some grilled pork or grilled chicken and make a very hearty salad for dinner.

    Recipe #401158

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