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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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    1 Reviews |  By Dib's

    This recipe was found on the net and is posted by request. No name was attached.

    Recipe #42601

    Though the first time I made this sauce, I was hesitant -- I mean, just LOOK at how much VINEGAR is in it! After "The Hasenpfeffer Incident" about 15 years ago, I've been extremely cautious of recipes that call for more than a few tablespoonsful of the stuff. But the lack of tomato sauce and the large amount of mustard intrigued me. After a while, that is...I had this gem sitting in my database for at least a year before I mustered (HA!) up the courage to serve it to my unsuspecting family. As it turned out, I had no reason for concern. I used it to baste chicken as I cooked it. They asked for seconds immediately, and for thirds, but alas, there were none. I was ordered to make chicken with this sauce again. And again. Since I do not currently have a grill, I used my grill pan, and cooked it over medium heat, covered with whatever lid I could find lying around that would sort of cover it, mostly. An added bonus of the grill pan is the sauce which collects in the bottom and caramelizes. They fight over who gets the pan scrapings! Plus, I had to explain what "caramelization" means, so the kids got a cooking lesson as well!

    Recipe #33772

    A good B-B-Q Sauce for Chicken

    Recipe #16833

    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

    14 Reviews |  By Dib's

    From www.TopSecretRecipes.com. Another keeper clone-very good. Please note it must stand in the fridge overnight before using.

    Recipe #18873

    Oh so good! This is the best homemade teriyaki sauce I have tried so far. I always double the sauce recipe so I can serve it over Chinese mixed vegetables and it is also absolutely delicious over buttered egg noodles (No-Yolk Extra Broad)

    Recipe #49083

    Another great basic.. Updated! For "Gift-in-a-Jar" fans this makes a great dry mix. Also great sprinkled over pot roast or chicken.

    Recipe #61994

    Easy and different!

    Recipe #35777

    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

    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

    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

    The Shield's Tavern in Colonial Williamsburg opened in the 1740s and was a familiar gathering spot for burgesses, travelers, and townspeople. This recipe for herb dressing from a flier my mother received at Williamsburg is a favorite in our house! Cook time includes chilling.

    Recipe #81901

    Nothing better to serve up with shrimp.

    Recipe #53024

    I made this last night from things in the pantry and fridge. I guess it's based loosely on Alamatriciana, though that has crisp bacon and no cream or herbs!

    Recipe #78248

    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

    This is an old recipe that I have "tweaked" over the years. I cook prime rib for special occasions for DH and I. This is good on any roast beef.

    Recipe #109561

    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

    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

    2 Reviews |  By BecR

    Delicious & different! Not your typical barbecue sauce. My grown son loves this and calls me for the recipe constantly- I just send him here now. :) From the Dean and Deluca Cookbook. (Don't let the long list of ingredients scare you- you probably have everything on hand, and the sauce really goes together quite easily.) (Tip: makes a company worthy meal served alongside a pork tenderloin roast, baby potatoes, vegetable of your choice & a fresh rosemary sprig for garnish.) Enjoy!

    Recipe #109443

    I posted this to a request from my German cookbook. It is supposed to be good with spaetzle or noodles, schnitzel and game. I remember cooking it a long time ago and it was quite nice. If you find the indicated mushrooms too expensive, replace them with regular. It's a difference in taste, but also in your wallet :)

    Recipe #105132

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