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    You are in: Home / Cookbooks / Sauces, Syrups, Spreads, Seasonings and Dips-Keepers
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    27 recipes in

    Sauces, Syrups, Spreads, Seasonings and Dips-Keepers

    Cover photo is of Hot Fudge Sauce taken by me.
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    Alton Brown's equation for a good basic rub. He uses a quart Mason jar with two seals to mix and store the rub. One lid is the cover and the other has holes punched to make a shaker. Note the recipe is actually measured in parts, but in order for the zaar software to read it I inserted cup measurements. You can make as much or little as you want by using parts, i.e. part = 1/4 cup. That's what we do, otherwise I'd need another flour container. Now this recipe is not for the actually cooking of the meat. That is left to your creative juices.

    Recipe #126397

    This is so easy and great tasting. I usually whip up a Duncan Hines Butter Recipe Fudge Cake and serve as Hot Fudge Cake. Split those layers and top with the hot fudge. Heaven!

    Recipe #38421

    I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!

    Recipe #83371

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

    Recipe #37023

    This is my favorite cheese ball recipe. It brings back many happy memories of holiday dinners with family. It's easy and delicious. It keeps well in the fridge so it's a great make ahead appetizer.

    Recipe #192617

    These three ingredients make an exceptional dip. The beans add flavor, texture and nutrition. We like to make "macho nachos" using this as the cheese sauce. It tastes good in breakfast burritos too!

    Recipe #192952

    This mop is for keeping meat moist while slow cooking on the smoker. Works well with baby back ribs.

    Recipe #256921

    24 Reviews |  By Kat

    Just mix these commonly-found spices together! Great when used for skinless chicken fingers too.

    Recipe #12125

    This essentially Hidden Valley's Ranch Dressing and Seasoning mix. I don't like to use that stuff because (last I checked) it has msg in it.

    Recipe #47249

    Absolutely heavenly seasoning mix! I use it on everything. Amazing flavor!

    Recipe #57340

    33 Reviews |  By Dib's

    If you have the ingredients on hand this is a less expensive way to go-a must for crab cakes and shrimp.

    Recipe #15562

    Cauliflower and broccoli never had it so good! --- the amounts stated makes a huge amount if desired the ingredients may be reduced by half --- for cheese sauce with a kick add in some Tabasco or cayenne pepper, of coarse this cheese sauce may be used with just about anything!

    Recipe #97085

    66 Reviews |  By Mirj

    Take my advice, make lots of this dip. The recipe may say that it is for 4 servings, but I have seen sophisticated friends turn barbaric over a bowl of this stuff. It's very sweet and goes great with tart apples.

    Recipe #14111

    I got this recipe from my mom. It is traditionally served in a rye bread bowl (rip out pieces of bread in the top to hollow out a bowl for the dip, and then place the bread around the edges of the platter). It can also be served without the bread with veggies or chips.

    Recipe #211372

    51 Reviews |  By Laudee

    I found this "clone" recipe at recipegoldmine.com. It is very similar to the cinnamon butter served at Texas Roadhouse restaurants in Dallas. They bring it to you to serve on their in house dinner rolls. (Please see recipe I posted for these rolls (Texas Roadhouse Buttery Dinner Rolls), just recently. I love how easy this is to mix up and serve, probably with ingredients you already have on hand. Cook time is prep. time.

    Recipe #66308

    A cinnamon spiced honey that Neil Young probably uses on his morning toast. Makes a great gift. Standing time not included in estimates.

    Recipe #106902

    16 Reviews |  By najwa

    This is good with "spiced pumpkin loaf". Can be frozen up to a month, or refrigerated for several weeks. I've used low-fat butter/margarine with pretty good results.

    Recipe #41253

    Great on a beef sandwich with steak or as a fondue dipping sauce.

    Recipe #212007

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