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    You are in: Home / Cookbooks / Well That Just TOPS it!
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    59 recipes in

    Well That Just TOPS it!

    Condiments, sauces, gravy's etc...
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    Displaying up to 20 pages of results. To see all results, or register.

    Horseradish is one of my favorite condiments as well as cranberry sauce. This is sweet and hot. I enjoy it on a smoked turkey & swiss sandwich, but also good alongside baked ham or roast beef.

    Recipe #109439

    This is my son's favorite meal. I make it with shrimp for him for his birthday every year. GREAT for company because it is so easy and yet taste wonderful! I cook this in the microwave, but I'm sure you could do it on the stove too. Times are what work in my microwave. Please use your own good judgment on times to use in your microwave. (In my quest to eat healthier, I now make it with light butter, light cream and reduced fat Parmesan cheese. It still tastes wonderful, but there isn't any guilt!) PLEASE NOTE! This is an "authentic" Alfredo sauce recipe! Real Alfredo sauce *only* contains butter, cream, Parmesan cheese and pepper. It will be thin and there is no garlic in it! If you want a thicker sauce or one with garlic like modern restaurants serve, please look elsewhere! Recipe #52892 and Recipe #8596 are two good places to start.

    Recipe #76

    This is a quick and easy alfredo sauce, and I always seem to have the ingredients on hand. I don't claim it is authentic, but it is tasty, with the addition of garlic. My picky son LOVES it!

    Recipe #97699

    Recipe #59355

    This is one of my favorite salad dressings. It's also great as a marinade for most any kind of meat.

    Recipe #56625

    When I lived in Kansas City, Mo I worked in a Barbecue restaurant and this rub looked about like what we used there. That rub was out of this world. Update 4/21/05: Denise! asked what restaurant it was I worked at. I believe it was called Mr. G's and it was in Independence.

    Recipe #30949

    Easy and different!

    Recipe #35777

    If you've ever been to Northern Alabama, you've been to Big Bob Gibson's. Their award winning barbecue dishes are a must-have for visitors and natives alike. Even Oprah Winfrey had this and loved it.

    Recipe #106000

    Adopted this lovely recipe...original description was the following...A great sauce for fish, beans, polenta or just about any cooked vegetable.

    Recipe #62735

    another fast pasta supper. this one is especially good with fusilli, but not just.

    Recipe #63188

    This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

    Recipe #21151

    This syrup is concentrated stuff, use 1-2 tsp in 8 oz of milk. It's ultra-chocolatey, with a deep cocoa flavor, and not too sweet. This syrup is thick and smooth with a shine ...a chocolate syrup for adults. Use Dutch process cocoa powder if you want the finished product to have the beautifully deep color and flavor to which all good chocolate syrups should aspire.

    Recipe #26276

    I LOVE a good Blue Cheese Salad Dressing. Unfortunately, I have yet to find a good one in the stores. I dug out all my cookbooks, combined this and that and here is the final result.

    Recipe #55514

    Nothing better to serve up with shrimp.

    Recipe #53024

    This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.

    Recipe #20861

    Here's a recipe based on one from my mom's recipe clipping collection, then combined with Julia Child's wonderful buttery method of preparing garlic. Yum!

    Recipe #109535

    11 Reviews |  By Kaarin

    This is fresh and crunchy. Almost all the ingredients come straight from the garden. A great use for those surplus cucumbers and tomatoes-you can only make so many pickles, right?! Cook time is chill time.

    Recipe #110813

    This is pretty quick to make and has a great flavor. Dill is so tasty. I found this in a land of lakes cookbook years ago.

    Recipe #109577

    This rich light sauce was used very extensively in Britain in the 18th and 19th centuries and is as delicate a sauce as you can find. If you want to give it a little more substance and to use it where a French cook would use a Hollandaise sauce, simply stir in an egg yolk at the end of the cooking. With or without the egg yolk it makes a perfect accompaniment to asparagus, leeks, sea kale or any other fresh vegetables. It can also be used, like white sauce but with a lighter result, as a base for many different sauces.

    Recipe #24248

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