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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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    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

    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

    There are numerous Nouc Cham sauces on this site. This one is really good. A big difference is simmering the first set of ingredients. I went to a local Vietnamese restaurant and they confirmed how important the cooking is to the flavor development. I found this recipe on Youtube. If you want to watch 2 guys make it, go to http://www.youtube.com/watch?v=mJvNEUFtyHk I indicate my preference and added the shredded carrots for serving.

    Recipe #493533

    A decent substitution for the real thing.

    Recipe #487741

    1 Reviews |  By 2Bleu

    We have an abundance of peppers (of all sorts) growing wonderfully in our garden, so I came up with this wonderful medium heat level sauce (adjustable) that went great as an accompiment with our broiled cod fish fillets. Use it for any recipe calling for Thai chili sauce. Also great as a warm drizzle over a light salad (or how about over ice cream?). This is also a great canning or OAMC recipe! Great for gift giving/gift baskets. Recipe doubles, triples, etc. quite easily, just needing longer time to reduce down.

    Recipe #482075

    This is a modification of something I saw as a dipping sauce for shrimp. It is great with chicken and would be good with fish. It is nice and tart. You can vary or forget the siracha to your taste.

    Recipe #481797

    2 Reviews |  By Jesstra

    when searching for a bottled marinade/sauce that is discontinued, I came across this recipe. Not what I was looking for at the time, but it's definitely a keeper. Try it on top of ice cream...REALLY. The serving size will vary depending on what you use it for.

    Recipe #478365

    I just made this at lunch today and it was performed quite well on a BLT sandwich. No oil to whip and fewer calories. Once cold, it has that mayo texture. Nice and tart.

    Recipe #477056

    FAST AND EASY to Make! This is a nutritious spread, and can be used as a dip for "Platanos Fritos" and vege sticks, "Fajitas", lacing sushi rolls, atop veggie burgers, or in any lettuce wrap. To reduce inflammatory responses we have taken out the tomatillos, but feel free to add them in if you are not following Anti-Infammatory dietary guidelines. This is the fastest Mexican Green Salsa recipe ever, it's raw, and keeps well for weeks in a good airtight glass container. Make a big batch if you and your family like it. Use a little more water for a thinner salsa, but slowly-the avocado gives it a nice texture lost with too much water... I usually use less than a cup of water to use as a dip for "Platanos Fritos", and lace my sushi with it. Add the WOW factor by sprinkling a little cayenne pepper on top when serving as a topping to veggie burgers or decorating sushi as you would spicy mayo.

    Recipe #473285

    Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.

    Recipe #472781

    This recipe does not contain avocado. This is the kind of guasacaca you would find at food carts selling arepas on the calle de hambre (hunger streets) in Venezuela. Every family has their own recipe, and this is ours. Adjusting the taste is very simple once the ingredients are in the blender. Just add more of whatever you'd like.

    Recipe #470136

    this is soooo good! put it on anything! popcorn, apples, bananas or ice cream!

    Recipe #466186

    A Jamie Oliver recipe from Ministry of Food cookbook Easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge.

    Recipe #460361

    I had some turkey and I wanted to use BBQ sauce and had none. Why I will do this in the future is the chili sauce component lasts forever in the fridge and longer when using standard canning methods.....so I will always have some on the shelf. I also like that I can adjust the flavor to my desires that day.

    Recipe #457105

    Found online; postng for ZWT 7-Pacific Islands (Fiji). Recipe states: Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.

    Recipe #455835

    Nice with calamari, bread, pasta or most anything. From Coastal Living. This is just a few ingredients, however it generates a rich complex flavor.

    Recipe #452050

    In 1999, Mark came from New Zealand to meet his Father. He worked for me for a while. This is a wonderful condiment!

    Recipe #451867

    Serve over salmon or lamb. Nice on pita with sliced cucumber and hummus.

    Recipe #451770

    Really nice and clean. Since I posted this I have learned that it is known by some as cilantro chutney. Cilantro/Mint Chutney 2:1 all the way to 1:2 ratio. Some people add a tablespoon to 1/3 cup plain yogurt. Some people add a bit of white vinegar.

    Recipe #451762

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