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    You are in: Home / Cookbooks / xSavory Sauces & Condiments
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    119 recipes in

    xSavory Sauces & Condiments

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    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

    5 Reviews |  By Rita~

    I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These Bottles can be processed and be bought at http://www.leeners.com/index.html for directions on canning http://www.leeners.com/hotsauce-about-bottling.html

    Recipe #397737

    Have been looking for a recipe for Sourdough Sauce for Years ! Finally found one posted 5 years ago ! Don't you LOVE the internet ! They called it Cranberry Ketchup and said they got the original recipe from "The Good Stuff Cookbook", but had changed a few things. Serve this sauce with pork or turkey or salmon.

    Recipe #509463

    4 Reviews |  By Rita~

    Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring.

    Recipe #438373

    From a 3x5 they handed out.

    Recipe #451773

    Adapted from The World Tasters

    Recipe #506587

    Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free

    Recipe #380943

    From "The Adobo Road Cookbook" by Marvin Gapultos. I was looking for an accompaniment to sweet potato fries for a Filipino dinner and this fit the bill.

    Recipe #506250

    Have you ever needed BBQ Sauce and not have time enough to make it? This is a great TASTY solution. It is also easy to manage the heat. It has a rich flavor when you tell people you made it, they will think you slaved over it for hours

    Recipe #506065

    Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.

    Recipe #504468

    I haven't made this, but the ingredients sound fantastic. Serve with warm, crusty bread. Prep time does not include salting time of 30 minutes.

    Recipe #504260

    This is wonderful served with cheese and crackers. It is also a great addition to a salad. You will think of other wonderful ways to serve these once you have tried them!

    Recipe #503436

    2 Reviews |  By lazyme

    This is a simplified version of the classic Vietnamese dipping sauce, usually made with fresh peanuts. This version uses peanut butter to make it simpler. Of course, hoisin sauce is a bottled Chinese condiment that will keep fresh in your refrigerator for a year. From Jim Fobel's Big Flavors.

    Recipe #503168

    Used to dip samosas, egg rolls, fish, etc.

    Recipe #481151

    10 Reviews |  By Dib's

    You can make this in a pinch or give as a gift. Use the dry mustard of your choice.

    Recipe #69100

    I make this so often, I don't measure anything anymore. It is so good for anything that you like mustard on--hotdogs with your Saturday night baked beans, ham and cheese sandwich, a dip for chicken tenders, and so on. Any brand of mustard will do but I use the regular French's yellow mustard and the regular Gulden's brownish mustard. You can use all yellow if you want and it is still good. I use this in place of mustard unless it is in a recipe that calls for that ingredient. Maybe even then it would be good to use this--will try it.

    Recipe #214731

    This recipe comes from recipelink. Suppose to taste like the "Chicken Kitchen" sauce. Very flavorful. So simple to make. Great for dipping chicken,pork or whichever you like. Make it the night before wanting to use, so flavors can blend in.

    Recipe #291770

    My husband had this at a friend's house and came home with the recipe. He said it was excellent and he was right. This is awesome on slices of baked ham!

    Recipe #46610

    This sauce is wonderful on vegetables. Or use it on Eggs Benedict for a change.

    Recipe #101999

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