Better than that famous chicken restaurant chain, I promise. Mix together and pour over grated or diced cabbage. Keeps in the fridge for several weeks because of the vinegar.
Author: BWMCCLUNG
This is a recipe my grandma made for years and she never wrote it down until I was learning how to make it. It is a sweet meat sauce. I love it and just wanted to share it with everyone else. Let me know...
Author: Michelle
This is an easy onion jam that is incredibly versatile. It enhances anything from rice or barley dishes to spreading on a piece of bread. Great accompaniment to chicken as well. You can substitute sherry...
Author: Adam Schiff
This is the best I've made. It tastes like the ones I have tried at Chinese restaurants.
Author: ycrowe
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket....
Author: QUIRKYIQ
This is a very quick aioli I made when I couldn't find one to make in just a few minutes. It needs time in the fridge to allow the flavors to blend. Perfect on grilled and fried fish.
Author: Kristie Ghioni
Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.
Author: JEM199
At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. I can just imagine what a treat it was to fill...
Author: Chef John
This easy marinade can be used to flavor up to two pounds of salmon fillets.
Author: Dustin Hafer
A dry ranch-style seasoning mix which can be combined with either mayonnaise and buttermilk (for a dressing) or mixed with sour cream, and served as a dip.
Author: BEC
This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option...
Author: foodfidelity
I love the push cart hot dogs, mainly because of the onions they serve on top...so I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes...
Author: Lillian
Refreshingly sweet, tart and tangy - this recipe is incredibly easy and it's a great change of pace from the usual boring cranberry sauce. The flavor of the cranberries mingles wonderfully with the pear,...
Author: Sue S.
Great drizzled on a spinach or mesclun lettuce salad with the addition of mandarin orange sections and chow mein noodles.
Author: LINDA W.
This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.
Author: Bonnie Gertz
Used as a dipping sauce for Italian bread or can used as a cooking oil for veggies, poultry, pork, or seafood. Very adaptable.
Author: Delores
Why have one more condiment bottle hanging on the refrigerator door ... Make this sauce yourself! It's quick and easy to make for certain Chinese recipes! Enjoy!
Author: Jackie.d.c.
The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small...
Author: CRIMSON667
My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This...
Author: Joiamia
A quick recipe, frequently requested, and so easy. You can line the serving bowl with whole lettuce leaves before pouring in the relish if desired.
Author: realtor dave
I use this sauce for my fish tacos. You can make this ahead and keep in the fridge. You can substitute any hot sauce for the sriracha.
Author: Kaylee Flores
I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely...
Author: Chef John
This makes a very tasty and spicy addition to almost any meal. Sweet and Hot!
Author: michelleag05
This blueberry compote goes beautifully in the morning on hot pancakes.
Author: alisadiomin
My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices!...
Author: Vegan Girl
This is a wonderful vinaigrette that my mother invented. It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies.
Author: SOSARA77
Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.
Author: Senad
This is a great version of the traditional mustard based bbq sauce. Most sauces are ketchup based, but in the South we prefer the mustard variation. You oughta try it at least once.
Author: JFREE44
An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator...
Author: foodelicious
This rhubarb strawberry jam recipe is our favorite and so easy to make.
Author: SALLY 888
The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.
Author: Jody
A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.
Author: CHEFBOYOSARAH
This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique...
Author: Chokolate911
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure...
Author: Sherylann Hope Sharoian
You don't see recipes for nectarine jam very often, which is a shame because ripe, juicy nectarines make a great jam. Make sure to go easy when adding almond extract; it is very strong, so a few drops...
Author: wuschel66
I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with...
Author: J.Mohojo
I stumbled on this when I had an excess of pineapple and peaches. The resulting jam tasted a lot like duck sauce when warm, and it makes an excellent condiment to savory meals and accompanies chicken nicely....
Author: Anne OBrien-Kakley
Apple butter with a creamy caramel saltiness. I like to use mixed apples. The longer the apple butter cooks, the darker it gets, and the smaller the yield.
Author: Darla Elizabeth
This sweet and creamy butter is great on sweet potatoes, waffles, and French toast. This butter is the only way I can get my husband to eat sweet potatoes!
Author: paynes
This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
Author: Chef John
This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it...
Author: mutti-am-herd
My mother made this every year for St. Patrick's Day. It goes great with Corned Beef and Cabbage and works well on steak sandwiches too.
Author: Momof3girls
I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make...
Author: Buckwheat Queen
This marinade can be used on all sorts of meats (absolutely the BEST for steaks!) and even seafood. It is my favorite and soooooo easy and tasty!
Author: MITCHM
This is a really good base sauce for fried ravioli, pizza, or whatever.
Author: Brandon Squige Johnson
Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source.
Author: Aviezer