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    You are in: Home / Cookbooks / sauces/rubs/jams/jellies
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    53 recipes in

    sauces/rubs/jams/jellies

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    From Hans Anderson, Executive Chef of Cragun's Resort Gull Lake, Brainerd, MN.

    Recipe #431111

    This is a delicious recipe for a marinade for flank steak. It would probably be tasty on chicken or salmon (minus the pepper flakes), as well. I typically use reduced sodium soy. Time does not include marinating time! Enjoy!

    Recipe #298620

    A marinade that is good with chicken

    Recipe #452556

    Recipe #347366

    We were invited over to the neighbors for lunch the other day, and Larry had grilled up some steak strips soaked in this sauce. They were out of this world. Here is the recipe.

    Recipe #419326

    What a great dressing this one is. It's very thick and almost like a dip. To thin it down, I add a little bit of milk until I get it to the consistency I like. You can do the same thing and make it just the way you like it- thick or thin- you choose.

    Recipe #403051

    My sister in law made this for me a few years ago, and it is now my favorite pancake and waffle topping.

    Recipe #37023

    6 Reviews |  By Cluich

    Snagged this recipe from a copycat cookbook I saw at BJ's. I had to keep repeating it in my head over and over again on the way home. Well worth the mental effort, though. Not only is it good for the onions, but it makes a great sandwich spread, especially on turkey breast.

    Recipe #361216

    I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.

    Recipe #47077

    20 Reviews |  By Dee514

    This is not your typical glaze for baked ham, the cranberries give it a slightly sweet/sour flavor, and a festive color.

    Recipe #36783

    2 Reviews |  By Feisty

    Blackberry-infused vinegar to use in my Blackberry Vinaigrette. Cooking time shown is approximate time to steep.

    Recipe #152603

    Lovely for pancakes,french toast or waffles.

    Recipe #323092

    59 Reviews |  By L DJ

    A wonderful marinade for meat grilled on the BBQ or broiled.

    Recipe #42316

    This recipe is from '12 Best Foods Cookbook' by Dana Jacobi. I made it to have with Roasted Salmon out of the same book. This is delicious!

    Recipe #376910

    Plan ahead the salmon will need to marinade for at least 8 hours, this marinade is enough for up to 16 ounces of salmon- you may adjust the fresh garlic and cayenne pepper to taste --- you will LOVE this!

    Recipe #361341

    I love this combination of ingredients and have used them before in an aioli . I was inspired by a couple of other recipes to mix them in sour cream instead to make a delicious crema. This makes a delicious topping for tacos, enchilada's or anything else you want to add some pizzaz to! One chipotle is plenty spicy for us, add more to your personal taste.

    Recipe #373230

    A rich, classic sauce for fish and poultry. I found this recipe at their online site. I love their lemon butter sauce.

    Recipe #349189

    5 Reviews |  By BecR

    A delicious light, bright and refreshing lemon vinaigrette salad dressing that's lovely drizzled over fresh baby greens or cucumber slices! Also makes a nice tangy sauce for grilled halibut or sea bass. Tip: You can whisk in a small pinch of your favorite herbs (such as parsley, dill or thyme), as you wish. Enjoy!

    Recipe #344310

    22 Reviews |  By Noo

    These onions are great with burgers (try it with my recipe #309195).They can be cooked ahead, cooled and kept in the fridge. When you need them, simmer them gently. When they are hot, add a splash of beer to perk up the flavour.

    Recipe #309199

    My late father only knew how to cook two dishes and this was one. The type of apples you use will determine how mushy your apple sauce turns out. Cooking apples will turn into the texture of commercial applesauce while others will keep their shape even after the cooking. Either way it's delicious. The recipe can easily be doubled (or tripled...or quadrupled) to serve a crowd.

    Recipe #70097

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