only the best recipes

Only the Best Sauce Recipes

  • "California Roll" Salad
    (Sushi Rice Salad with Avocado, Cucumber, and Scallions) Sushi fans will recognize this salad as a California roll unrolled. For those who...
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  • (Shrimp) Cocktail Sauce
    This is an easy to make shrimp sauce. It makes about 1 1/2 cups.
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  • 4 Minute Spicy Garlic Shrimp
    Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.
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  • Adam's Ribs
    Different, unusual way to prepare ribs. The soda pop tenderizes the meat. Untried recipe but they sound so good I just had to post them!
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  • Amazing Chicken Tortilla Soup!
    This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!
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  • Amy's Cilantro Cream Sauce
    "This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!"
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  • Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
    Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his...
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  • Andouille Sausage and Corn Bread Stuffing
    Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always...
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  • Applesauce
    My late father only knew how to cook two dishes and this was one. The type of apples you use will determine how mushy your apple sauce turns out. Cooking apples will turn into the texture of commercial applesauce while others will keep their shape even after the cooking. Either way it's delicious. The recipe can easily be doubled (or tripled...or quadrupled) to serve a crowd.
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  • Asian Chicken Noodle Salad
    "This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables."
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  • Asian Spinach Salad
    Look for rice vinegar in the Asian foods section of the supermarket.
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  • Asian-Flavored Seared Tuna with Green Beans
    Add rice or soft oriental noodles, and this becomes a quick supper. Look for wasabi powder and sesame oil in the Asian foods section of the supermarket.
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  • Baby Back Ribs
    These ribs just fall off the bone!
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  • Bacon Water Chestnut Rolls
    "Quick and easy! Bacon-chestnut rolls covered in a mayonnaise and hot pepper sauce."
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  • Baked Italian Meatballs
    These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.
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  • Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce
    The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.
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  • Baked Stuffed Pasta Shells
    These are just fantastic! This is one of DH's favorite things I make. Great for family dinner or pot luck. This is really pretty easy to make and true Italian comfort food!
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  • Baklava
    "A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."
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  • Bananas Foster II
    "On father's day we all tried this delicious dessert which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream."
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  • Barbecue Ribs
    "This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce."
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  • Barbecued Texas Beef Brisket
    Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a...
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  • Beef and Guinness Pie
    Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.
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  • Beef Short Ribs in Chipotle and Green Chili Sauce
    Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.
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  • Beef Tenderloin With Roasted Shallots
    "The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables."
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  • Beer 'n BBQ Braised Country Style Pork Ribs
    This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-
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  • Beth's Melt in Your Mouth Barbecue Ribs (Oven)
    I almost didn't want to share this recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.I noticed that some are unable to find hickory smoked salt.. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked on the grill flavor. Also, the easiest way to remove the membrane is to work a spoon or I use the tips of my kitchen sheers into the bottom center of the membrane, work it back and forth to form a "pocket" then I slide my thumbs in and work the membrane off from the center outward to the ends.
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  • Big Al's K.C. Bar-B-Q Sauce
    "This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite."
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  • Big Ed's Cajun Shrimp Soup
    "This is an excellent recipe that is quick and easy to fix, and it tastes great too!"
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  • Bill's Blue Cheese Dressing
    "This is the BEST I have ever tasted, but not for the fat conscious."
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  • Blue-Cheese-Crusted Steaks with Red Wine Sauce
    Melanie Riggs of Jackson, Mississippi, writes: "Last winter, I visited some friends in Minnesota. We had a fabulous meal at Redstone American...
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  • Bob's Habanero Hot Sauce - Liquid Fire
    "Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers."
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  • Bobbie-Q Sauce (Barbecue Sauce)
    A versatile barbecue sauce - sweet and spicy. Kind of like magic — anything I prepare with this sauce disappears! It's a hit with all ages. I've started preparing it with Xylitol, also known as birch sugar, instead of sugar, and it works just great, plus it's easier on blood sugar levels.
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  • Boilermaker Tailgate Chili
    "This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."
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  • Bombay Sliders with Garlic Curry Sauce
    Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.
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  • Bread Pudding
    Mom's recipe. Delicious!!!! I am posting a Vanilla Sauce (
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  • Bread Pudding with Spiced Rum Sauce
    "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread...
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  • Bread Pudding with Warm Bourbon Sauce
    This signature dessert from New Orleans is a classic Creole dish.
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  • Brisket with BBQ Sauce
    "After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor."
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  • Capellini with Shrimp and Creamy Tomato Sauce
    The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been...
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  • Carolina Pulled-Pork Sandwiches
    In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto...
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  • Carolyn's Favorite Hot Wings
    Someone asked me the other day how I made hot wings. Didn't have a printed recipe, just always did the same sort of stuff. Had to sit down and work it out. Here's the recipe. Hope you enjoy it as much as I do. Note that I put the minimum marinating time in with the prep time.
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  • Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
    Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use...
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  • Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce
    Instead of Panela, other soft white Mexican cheeses — such as Oaxaca, or those used for making quesadillas — work well in this recipe. If none is...
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  • Chicken and White Bean Chili
    Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.
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  • Chicken Cordon Bleu II
    "'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"
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  • Chicken Gyros with Yogurt-Dill Sauce
    The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the...
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  • Chicken Parmesan
    This is one of our "I want something different tonight" favorites. So VERY gooood!!!
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  • Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)
    This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is
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  • Chicken Schnitzel
    I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
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  • Chicken Verde
    Craving Mexican? Tasty shredded chicken in sauce will leave you craving more. This recipe will make enough to leave you with leftovers! It reheats well too...in fact I think it gets better with time...
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  • Chicken With Fettuccini Alfredo
    Juicy chicken with a great creamy alfredo sauce. Very easy to make!
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  • Chicken with Mustard and Tarragon Cream Sauce
    In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.
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  • Chicken, Rice, and Mango in Lettuce Wraps
    You'll have some leftover creamy ginger soy dressing for salad later in the week.
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  • Chicken, Shrimp and Andouille Jambalaya
    A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.
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  • Chicken, Shrimp and Beef Sates with Peanut Sauce
    There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.
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  • Chili's Salsa
    You can make this sauce easily at home. From Copykat.com (http://www.copykat.com)
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  • Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce
    Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest...
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  • Chinese Cabbage Salad I
    "A delicious salad with a variety of tastes and textures. Uses packaged salad mixes."
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  • Chinese Pot Stickers
    These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.
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  • Chocolate Caramel Cheesecake
    "I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired."
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  • Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce
    Fred Provenzano of Seattle, Washington, writes: "While in Washington, D.C., for a convention, I discovered a delightful restaurant, The Little...
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  • Chunky Blue Cheese Salad Dressing
    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.
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  • Coconut Barbecued Ribs
    From Keo's Thai Cuisine in Honolulu, this recipe calls for marinating pork ribs in coconut milk, lemongrass, ginger and soy sauce overnight. It's...
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  • Coconut Cream Cake I
    "An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious."
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  • Coconut Shrimp I
    "These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste."
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  • Copycat Green Giant Niblets Corn in Butter Sauce
    I had to come up with this quick. Every Thanksgiving my mom serves Green Giant Niblets corn in butter sauce and I promised I would pick it up for her and bring it on Thanksgiving day. When I went to the store, they were sold out! I made this recipe and brought it already prepared to Thanksgiving dinner. Nobody was the wiser! I saved some money too, because I used store brand corn! This recipe makes a lot...you may want to half it.
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  • Coriander Lime Shrimp
    Can be prepared in 45 minutes or less but requires additional unattended time.
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  • Cornish Game Hens with Garlic and Rosemary
    The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up...
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  • Crab Cakes with Red Chili Mayonnaise
    These crab cakes get an extra kick from the chili-garlic sauce, available in the Asian foods section of most supermarkets.
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  • Cranberry and Dried-Cherry Sauce
    Raisins or dried cranberries could easily stand in for the dried tart cherries.
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  • Cranberry Gelatin Salad
    "Even people who don't like cranberry sauce like this tasty gelatin salad!"
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  • Cranberry Salad III
    "A nice change from the traditional cranberry sauce."
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  • Cranberry Sauce
    "A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com."
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  • Cranberry Sauce
    Easy and fast cranberry sauce that beats canned every time. Orange juice adds a zest to it.
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  • Cranberry Sauce II
    "This cranberry sauce is great -- it's tasty and incredibly simple to make!"
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  • Cranberry Sauce with Dried Cherries and Cloves
    Dried cherries and fresh cranberries pair beautifully. Cloves are a festive touch.
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  • Cranberry Sauce with Port and Dried Figs
    The dried figs add a chewy sweetness to this delicious sauce.
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  • Crispy Black Bean Tacos with Feta and Cabbage Slaw
    Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a...
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  • Crispy Tilapia
    Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry! Stays crispy for packing in a lunch or picnic! A major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world.
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  • Dave's Marinated Salmon
    Active time: 20 min Start to finish: 1 1/4 hr
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  • Debdoozie's Blue Ribbon Chili
    "This is the tastiest, easiest chili recipe you'll ever find. I recommend serving it with sliced jalapeno chile peppers and crackers or cornbread."
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  • Decked-Out Burgers
    This is an easy way to make ordinary burger taste exceptionally good.
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  • Delmarva Crab Cakes with Cucumber Tartar Sauce
    A perfect crab cake is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab.
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  • Deviled Salmon Cakes
    When adding the diced vegetables to the flaked salmon, fold the ingredients together gently so that the salmon doesn't break up.
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  • Duck with Blackberry Sauce
    Here's a great main course from the Post Hotel at Lake Louise, Alberta, Canada. If you can't find boneless duck breasts, buy two whole ducks, and...
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  • Filet Mignon with Gorgonzola Sauce
    The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.
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  • Fish Taco Platter
    Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party. Set...
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  • Flank Steak with Chimichurri
    Chimichurri is a thick herb sauce that in Argentina is typically served with steak.
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  • Flourless Chocolate Cake with Caramel Sauce
    Troy Hile of Santa Barbara, California , writes: "The Chocolate Scream! cake — a flourless chocolate cake — served at Los Olivos Cafe & Wine...
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  • Foolproof Grilled Chicken
    For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the...
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  • Frizzled Cabbage
    Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough
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  • Fusion Avocado!
    Had this in TEXAS a couple of years ago! My SIL turned me on yo it!
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  • Ginger Flank Steak with Sake-Glazed Vegetables
    A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight.
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  • Ginger-Soy Grilled Steak
    Jamie serves the Stir-fried Sesame Asparagus with the steak since they complement each other so well. Look for rice vinegar in the Asian foods...
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  • Glazed Ham
    "A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved."
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  • Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)
    This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à...
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  • Green Bean Salad with Cilantro and Soy-Glazed Almonds
    An easy-to-make salad, perfect for a picnic. Can be prepared in 45 minutes or less.
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  • Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce
    Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs...
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  • Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce
    The chef uses Georgia quail in this dish; chicken works well and is easier to buy.
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  • Grilled Flank Steak with Rosemary
    The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner,...
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  • Grilled Jerk Chicken
    Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica...
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  • Grilled Marinated Shrimp
    "This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."
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  • Grilled Pork Chops with Garlic Lime Sauce
    Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the...
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  • Grilled Salmon I
    "A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!"
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  • Grilled Shrimp with Roasted Garlic-Herb Sauce
    Brining the shrimp and then grilling them in their shells will help retain flavor and the natural juices.
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  • Grilled Venison Backstrap
    "Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored."
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  • Gulliver's Cream Corn
    "I have been told that this is the recipe from a (now defunct) restaurant chain the the San Francisco Bay Area. This creamed corn is in a thick and sweet sauce. This isn't a low-fat side-dish for calorie counters, but once in a while -- live it up! Very tasty with a holiday prime rib or turkey dinner. The recipe does call for M.S.G. (Accent) which I have never used. Frankly, it's delicious and very easy to make, even without the M.S.G."
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  • Gypsy Soup
    "This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."
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  • Habanero Hellfire Chili
    "Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead."
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  • Hawaiian Chicken Kabobs
    The marinade is the key to these great kabobs. They only need 1 hour in the refrigerator to marinate.
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  • Holiday Cranberry Sauce
    "This recipe was given to me by a friend of mine. It has been a family favorite for over ten years. I make it for Thanksgiving as well as Christmas dinner."
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  • Honey-Gingered Pork Tenderloins
    Each year, some fifteen thousand Iowans enter nearly fifty thousand things in competitions at the State Fair. Categories range from draft horses...
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  • Hot Fudge Ice Cream Bar Dessert
    "This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer."
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  • Intensely Chocolate Cocoa Brownies
    A rich brownie that is mixed in a sauce pan on the stove. Easy, dense and SOOOOOO good!!
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  • Italian Sausage Tortellini Soup
    "This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list."
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  • Jalapeño Cheeseburgers with Bacon and Grilled Onions
    The little green chile makes an appearance in the burger and in its creamy ranch sauce. What to drink: Chateau Souverain 2002 Zinfandel, Dry Creek Valley ($22).
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  • Jerky Lover's Jerky - Sweet, Hot and Spicy!
    "If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!"
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  • Kittencal's Beef or Pork Marinade and Tenderizer
    Who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! IMPORTANT - PLEASE DON'T FORGET TO LEAVE YOUR MEAT OUT ON THE COUNTER AND BRING TO ALMOST ROOM TEMPERATURE BEFORE COOKING, THIS WILL RELAX THE MEAT FIBERS AND CREATE A JUICIER AND MORE TENDER STEAK OR CUT OF BEEF ----------------- DO NOT substitute the honey for anything else except for maple syrup, using honey will produce the best marinade!
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  • Kittencal's Easy Caramel Sauce
    With only very few ingredients and five minutes to make it just couldn't get any easier and it tastes so good! ---it goes great with bread pudding, over ice cream and with desserts
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  • Korean Pork Strips
    Quick and simple dinner for those busy weeknights that we all know and love! Serve over steamed rice for a tasty meal.
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  • Lee Lee's Famous Chocolate Sauce for Ice Cream
    Here it is folks! First time ever in print! My Mom's famous hot chocolate sauce for ice cream sundaes. These are ingredients you more than likely always have on hand. Try this once and you will never buy store bought sauce again!
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  • Lil' Cheddar Meatloaves
    We have given up all other meat loaf recipes for this one. I love the individual servings and every bite has the yummy catsup sauce where in "regular" meat loaf it's just a small strip on top! With the smaller loaves it also makes the cooking time a bit quicker. This recipe came from '99 TOH magazine but I added the rubbed sage for some extra flavor. Enjoy!
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  • Lime Butter Sauce
    It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the
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  • Louisiana Deviled Crab Cakes
    These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of...
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  • Mac and Two Cheeses with Caramelized Shallots
    Instead of breadcrumbs, this mac and cheese is topped with rich, pungent caramelized shallots and creamy, crumbled goat cheese.
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  • Maple Glazed Salmon
    Salmon is my number one favorite "meat" so I'm always looking for a variety of ways to cook it. Here is another of several ways I like to prepare it. (I only make this with REAL maple syrup, so can't vouch for the results if you substitute.)
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  • Maple-Pepper Salmon Bites
    This is a very quick recipe to make; just remember to start marinating the salmon the day ahead. You can easily half or double the amounts.
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  • Marinated Chicken Wings
    These Chinese style wings will definitely become a fave! Everything is prepped the day before, so all you have to do is pop them in the oven. They are great served with a cheesy potato casserole and fresh green salad. No need to worry about the leftovers because they are great when eaten hot or cold.
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  • Marinated Grilled Shrimp
    "A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents!!! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!"
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  • Marinated Shrimp with Champagne Beurre Blanc
    The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use...
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  • Mascarpone Cheesecake with Candied Pecans and Dulce de Leche Sauce
    Dulce de leche is a soft milk-caramel confection that is yet again one of the year's top flavors. If you don't have time to make the sauce, look...
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  • Mean Guy's General Tso's Chicken
    This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats
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  • Meatballs with Parsley and Parmesan
    Try these flavorful meatballs on their own, in a tomato sauce or in a submarine sandwich.
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  • Miso Glazed Sea Bass
    At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
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  • Molasses-Brined Turkey with Gingersnap Gravy
    Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or...
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  • My Chicken Parmigiana
    This is my husband's favorite meal and one I make for special occasions, such as birthday dinners. The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make. Once I tried this much easier and moister version, I never went back to the "old" method. I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well. I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce. I have often chosen to replace the mozzarella with thin slices of Provolone cheese. NOTE: Edited to add that pounding the chicken is not necessary with this method. Part of what we love about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce.
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  • My Favorite Chili
    This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.
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  • My Favorite Falafel
    Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some...
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  • New Potatoes with Caper Sauce
    "Not your everyday potato. A tangy, rich potato dish that will steal the show."
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  • Noodle Salad with Spicy Peanut Butter Dressing
    Juli Tsuchiya-Waldron of Tokyo, Japan, writes: "I was born in California but moved to Tokyo with my family when I was 6 years old. Now I'm 19,...
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  • Old Fashioned Apple Dumplings
    "These are the ones my grandmother used to make: warm, flaky, apple-y sweet and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream."
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  • Olive Garden Garlic Alfredo Sauce
    This recipe is posted by request and was found on the net-no name attached.
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  • Out of this World Turkey Brine
    "Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty."
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  • Oven-Roasted Dungeness Crab
    The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and...
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  • Oven-Roasted Sea Bass with Ginger and Lime Sauce
    For a complete Asian-inspired menu, prepare steamed rice, and sauté snow peas in sesame oil. Fill fresh papaya halves with coconut ice cream for...
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  • Pasta with Spicy Sun-Dried-Tomato Cream Sauce
    "One night, I promised to make dinner for a blind date, and—as usual—I was running late," writes Hollander Finegold of Eugene, Oregon. "I had few...
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  • Peppered Shrimp Alfredo
    "Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers."
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  • Peruvian Grilled Chicken
    Pollo a la brasa This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities...
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  • Pita Pizza
    "Pita Pizza is a quick snack or meal that can be customized to your liking!"
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  • Pizza Casserole
    This is similar to many Baked Pasta dishes but with the distinct flavors of pizza. I created this recipe yesterday and took it to a dinner party as the main dish. It was a big hit and every woman there asked for the recipe. I decided that anything that popular should be posted here. You do not have to use the same kind of pasta I did...but should use a pasta which will remain slightly firm after boiling and baking so that it is not mushy. NOTE** I've had several people ask about when to add the spices...you can either add them to the sauce or to the sausage when you cook it. Either way works great! Since this recipe is an original creation of mine, it tickles me so very much that lots of people are enjoying it! Thanks everyone!
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  • Pizza Without the Red Sauce
    "I do not like red sauce but pizza is one of my favorite foods. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste."
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  • Poor Man's Caviar
    "A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread."
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  • Pork Tenderloin with Pomegranate Sauce
    A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
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  • Pork with Gorgonzola Sauce
    "On a visit to Key West, Florida, I had a superb dinner at Camille's Restaurant," writes Patrick Wessels of Milwaukee, Wisconsin. "I was...
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  • Potato Latkes
    What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking...
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  • Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce
    The ultimate dinner-party dish for a wintry evening, this is robustly flavorful and sophisticated. It's also simple to prepare.
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  • Pulled Pork (Crock Pot)
    I found this recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.
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  • Pumpkin-Pecan Pie with Whiskey Butter Sauce
    This dessert was inspired by my good friend and great Cajun chef Paul Prudhomme. He prepares his with sweet potatoes, which are available...
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  • Quick Beef with Broccoli
    Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.
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  • Quick Black Bean Soup
    Top with sour cream and chopped cilantro.
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  • Quick Sausage and Mushroom Lasagna
    If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
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  • Restaurant-Style Buffalo Chicken Wings
    "This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them."
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  • Roast Beef Tenderloin with Port Sauce
    Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
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  • Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
    Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
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  • Roast Pork Tenderloins with Cranberry-Port Sauce
    White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.
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  • Roast Prime Rib with Madeira Sauce and Horseradish Sauce
    Offer a hearty Cabernet Sauvignon with this impressive prime rib.
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  • Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese
    "A friend of mine insisted I try the red bell pepper bisque at Ristorante Grano in Williamsville, a suburb of Buffalo," says Lucy Mitchell of...
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  • Salmon and Rice Wrapped in Pastry with Dill Sauce
    Start this romantic supper with Russian caviar and ice-cold lemon vodka. The main course is a simplified but impressive interpretation of the...
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  • Salmon Cakes with Lemon Yogurt Sauce
    We've given eminently tasty salmon the crab-cake treatment. Topping the lovely, golden (and satisfyingly chunky) cakes is a tart, tangy yogurt...
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  • Salmon Cannelloni with Lemon Cream Sauce
    Wrapping salmon fillets in crespelle (crêpelike pasta) infused with fresh tarragon brings a mild herbal flavor to the fish and keeps the fillets...
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  • Sausage-Stuffed Mushrooms
    "Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from...
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  • Sauteed Apples
    "This is great for any meal, but is great for breakfast. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish."
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  • Sauteed Mushrooms
    We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.
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  • Sauteed Mushrooms
    Wonderful. We serve these with grilled steak and baked potatoes.
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  • Scallops with Asparagus
    Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.
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  • Scallops with Mashed Potatoes with Tarragon Sauce
    Tarragon adds its distinctive anise-like flavor to this terrific main course.
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  • Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
    "Man, when your guests bite into these at this Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLEY before the quick grilling process."
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  • Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce
    This recipe offers a prime example of cooking à la minute because the entire dish can be prepared and executed very quickly. (It also uses few...
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  • Seared Salmon with Thai Vegetables
    "I have just returned from London, where I stayed at the beautiful Lanesborough hotel across from Hyde Park," writes Marjorie Wordingham of...
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  • Sheila's Peppered Lamb Chops
    This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!
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  • Shrimp Cakes with Chili-Lime Cream Sauce
    Bonnie Hillard of Washington, DC, writes: "My sister and I stumbled across Sansei Seafood Restaurant & Sushi Bar at the end of a day of shopping...
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  • Silky-Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham)
    Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian...
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  • Simple BBQ Ribs
    "Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh."
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  • Skillet Parmesan chicken
    This is real comfort food. A family favorite. If you can, buy the fresh mozzarella. You won't believe the difference and it's worth it. The texture isn't rubbery like the typical mozzarella. I got it from watching an Emeril show on the Food Network.
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  • Slow-Roasted Pork with Lime Mojo
    The Lime Mojo (a sauce of olive oil, chilies, garlic and spices) provides a spicy, tangy counterpoint to the pork. Serve the Spiced Butternut...
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  • Smokin' Scovilles Turkey Chili
    "This is a hearty and relatively low-fat chili recipe that is guaranteed to satisfy even the most sadistic spicy food lover...REAL MAN FOOD. (For those with wimpier taste buds, omit the Habanero pepper). Try melting a tablespoon of whipped cream cheese into each dish. Hoo boy! Also, drink beer with lime. The acidity seems to help calm the assault on your taste buds when it gets to be too much."
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  • Southwestern Lime Chicken with Ancho Chili Sauce
    Set out black beans, rice, lettuce, salsa and hot flour tortillas to go with the chicken.
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  • Spice-Rubbed Butterflied Leg of Lamb
    This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.
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  • Spicy Shrimp with Andouille Sausage on Grits
    "On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla,...
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  • Standing Rib Roast with Rosemary-Thyme Crust
    An herb crust and special Zinfandel sauce give new meaning to the word flavorful. What to drink: A full-bodied, tannin-rich Bordeaux or Cabernet Sauvignon.
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  • Strawberry Spinach Salad I
    "Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!"
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  • Streamlined Chimichangas
    This is a great tasting recipe and so easy that even my daughter doesn't complain when I ask her to make it.
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  • Super Al's Cocktail Sauce
    "Super Al's semi-famous cocktail sauce."
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  • Super Slaw
    This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.
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  • Sweet-Potato Ravioli with Sage Butter Sauce
    At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note that...
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  • Sweet-and-Sour Brisket
    Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal.
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  • Sylvia's Ribs
    "Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc."
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  • Tartar Sauce
    I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator.Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.
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  • Tartar Sauce I
    "Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator."
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  • Ten Clove Garlic Marinade
    "Garlic lovers, this marinade is for you! I have used this on both beef roast and chicken, and I'm certain it will taste great on any cut or type of meat you choose. I typically use a 2 to 4 pound beef roast."
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  • Tequila Cocktail Sauce
    "This is a great cocktail sauce recipe straight from the heart of the Rockies (Aspen, Colorado), via Cape Cod. The tequila gives it a good kick! This recipe yields a large amount, you may want to half or quarter it."
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  • Teriyaki Pork Tenderloin
    "In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. 'When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use,' she explains."
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  • Texas Red Enchilada Sauce
    This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.
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  • Thai Chicken Breasts
    This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
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  • The Best Chicken Tortilla Soup
    I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake!
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  • The Original Rice Krispies Treats Squares
    This is the recipe for the original rice krispies treats squares...It never fails! Plus, it is a great way to use up a box of cereal! For best results, use fresh marshmallows. I have replaced the butter once with Mott's Healthy Baking butter or oil substitute (it was basically an unsweetened apple sauce) and they still turned out great!
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  • Three-Cup Chicken
    This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
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  • Toasted Ravioli
    These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot!
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  • Tomato-Basil Crab Bisque
    Dottie Stubel of Marietta, Georgia, writes: "While on a trip to Hilton Head Island, my husband and I ate at the Spartina Grill. Everything was...
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  • Tortellini Soup I
    "This is a wonderfully hearty soup that brings raves when you serve it! Add some crusty French or Italian bread and a tossed green salad and that's all you will need! Serve with grated Parmesan cheese."
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  • Traditional English Cheddar Cauliflower Cheese - Gratin
    When I was growing up, we NEVER called this dish a "Gratin" - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very "fashionable" again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well.
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  • Triple-Cranberry Sauce
    "The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and...
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  • Tuna, Lemon, and Caper Sauce
    Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a...
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  • Turkey Chili with White Beans
    If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.
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  • Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce
    One great thing about this lasagna is that the noodles don't need to be pre-boiled. The dish has a lot of liquid (in the form of sauce) and goes...
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  • Ultimate Pizza Sauce
    This recipe was given to me as a wedding present, written on the inside cover of a Pizza Cookbook. It is thick, saucy, spicy, and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and but it in ziploc bags in my freezer.
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  • Ultimate Shrimp Scampi
    "This delicious shrimp recipe will melt in your mouth. The addition of avocado and Asiago cheese takes it to the next level!"
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  • Vegetarian Black Bean Chili
    Robyn Fuoco of Mainly Café and Bakery, Philadelphia, writes: "Although I don't have any formal culinary training, I've spent my entire career...
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  • White and Dark Chocolate Bread Pudding with Irish Cream Sauce
    Rose Ann Pescheff of Watertown, Connecticut, writes: "My husband and I went to a friend's birthday dinner at Carmen Anthony Steakhouse in nearby...
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  • White Chocolate Cheesecake with White Chocolate Brandy Sauce
    "This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries."
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  • White Sauce
    "I learned to make white sauce in Home Ec too many years ago to count. It can be used as a base for lots of dishes. I use it for macaroni and cheese for my granddaughter."
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  • Wonderful Salsa
    This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do.
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