One of the favorite items on menus in central Illinois is a "horseshoe" or a "ponyshoe." This consists of a variety of sandwiches, either a hamburger,...
Author: Gay Farrar
There are hundreds of sauces out there, and everyone has personal tastes. This is my try and we enjoyed it. It's sweet and hot, so if that floats your...
Author: Sherry Peyton
Never really like thai food, i though until i had this seasoning blend given to me by a neighbor. Very good on Pork or Chicken. you be the judge,Try it...
Author: NIKKI SMITH
This recipe is for one batch. It can be easly doubled if you want. It would make a great gift.
Author: Eddie Jordan
Once you try these crispy shrimp balls -you will make them your go to holiday appetizer. These little guys can be coated with broken Raman instant noodle...
Author: Pat Duran
We grew up on this rich,and spicy sauce. My grandmother born in Oaxaca learned to make this sauce from her mother and grandmother. Called Mole Negro, Black...
Author: Juliann Esquivel
Please enjoy this delicious recipe served at the "Harvest House" at Green Bluff, WA. If you have never been to Green Bluff,WA. you are missing a great...
Author: Nancy J. Patrykus
The basics of this recipe came from the Italian family restaurant I cooked in many years ago. I make this sauce on the weekends when I have more time....
Author: Brad Nichols
I've been hitting the sauce a lot lately. Okay, first off, this isn't your basic tomato sauce that's spooned over pasta in every major Italian restaurant...
Author: Andy Anderson !
Up your hot dog game this summer with this easy-to-make chili sauce. One bite and we understand why Texas Hot Dogs are famous. The hearty sauce is sweet...
Author: SK H
This yummy recipe brings back memories of a relish my grandmother used to serve. We used it on everything! This relish is just as tasty...and makes a lot....
Author: Norma DeRemer
This is a base recipe for classic Hibachi steakhouse mustard sauce. I like a little more kick than this recipe provides but this one seems to be in the...
Author: Patrick Johnson
This recipe is percisely why I love my slow cooker! Experiment with a variety of apples and pears. Add extra sugar if fruit is tart and use less if fruit...
Author: Diane Atherton
I created this condiment to go with some left over Salmon Croquette Patties, that I had served previously for dinner. I wanted to elevate the flavor just...
Author: Rose Mary Mogan
Thanks to BHG for a great trendy sauce. Try putting a spicy rub (chili rub or Jamaican jerk rub recipes, perhaps?)on your meat first to kick your chicken...
Author: chris elizondo
25 yrs ago I worked for a caterer named Helen, who made all her sauces and food from scratch. I always loved comming into the shop when she was making...
Author: Dee Stillwell
We love to add relish to our hot dogs. But we've never had one with zucchini, so this recipe intrigued us. We loved it! The flavors are tasty and it really...
Author: Lynda Kolbinskie
Cup cheese is a soft, spreadable cheese deeply rooted in "Pennsylvania Dutch" culinary history. Its heritage dates back to the immigration of the Mennonites...
Author: Linda Kauppinen
Jim's Steak and Spaghetti House in downtown Huntington WV is an institution if there ever was one. It's been in business for 78 years. The current owners,...
Author: Dave T.
You have to know what's in the secret sauce, right? I used to love Steak & Shake's Chili Mac. I'm so happy I found the recipe!
Author: Christine Sanchez
Mother used to make this when we had Broccoli or she would serve it with steamed asparagus or other veggies, but the most common use I make of it is for...
Author: Pam Ellingson
A glaze takes a baked ham from basic to amazing! The flavors of bourbon and cherry juice are different than other ham glaze recipes we've seen and used....
Author: Darlene Dulewski
This s a simple and quick dipping sauce to make and goes great with all fried seafood. Has a nice tang and a hint of heat.
Author: Cora Swindoll
I used to never like a sweet sauce on my ham, but I make an exception for this particular glaze. It would be great for glazing a whole ham and I think...
Author: Cassie *
Don't let this Italian buttercream recipe intimidate you, it's actually very easy to prepare. It does take time, but it's worth it. This buttercream icing...
Author: Annamaria Settanni McDonald
This is a wonderful recipe that I picked up along the way and do not remember where it came from. It may have come from my cousin Karen when she was taking...
Author: Linda Kauppinen
The only poultry seasoning used by my family. It is hard for me to find here in the south and I love it's unique mix, so if you can't find it recreate...
Author: Marsha Gardner
A handful of dried Porcini mushrooms transform this tomato sauce into something hearty and full of flavour.
Author: Alma Beatrice
When we buy those taco kits from the store, we never have enough taco sauce, you know, the little bitty package of sauce in the foil envelope. This is...
Author: Linda Griffith
Drizzle this blackberry balsamic reduction sauce over your grilled meat to take it to another level. A breeze to prepare, we thought it was delightful...
Author: Laurie Sanders
I've been making my own sauces for awhile now. Store brands just don't compare. Nothing could be easier to make than Cajun Cocktail Sauce or this recipe....
Author: Donna Graffagnino
This is a basic and delicious BBQ sauce. It leaves room to adjust the recipe to suit your taste buds. Sweet, savory, and a little tangy, we adored it the...
Author: Karen Carr
You can sub Turkey sausage & bacon in this recipe to make it lighter. This recipe was revised and improved on 2.2.15
Author: Lynn Socko
This is a hot, spicy salsa typically served with empanadas and other foods as a condiment. It has more liquid than, say, a Mexican salsa. Prep time does...
Author: Lucy Selvaggio-Diaz
The Coney Island restaurant, a landmark here in Thunder Bay ON, serves their Hot Dogs (also called "Sliders") with mustard, chopped onions and smothered...
Author: Randy Creighton
Here's the "red" half of the New Mexico State Question, "Red or Green?" As is usual, the red chile sauce has more spicy heat than the green, but the flavor...
Author: Wiley P
Hubby calls me at work today to say that our friends Mike and Matt are coming over to visit this evening. He then asks if I could throw something together....
Author: Sherri Williams
I LOVE TO WATCH PAULA COOK ON FOOD NETWORK. SHE SAY'S SHE CAN'T COOK WITHOUT HER HOUSE SEASONING.
Author: Cheri Coleman
Macaroni and cheese is always a favorite dish to serve, especially the children! It is a great side dish with meat loaf, chicken, or some other main entree....
Author: Sena Wilson
This sadly is not my grandma's recipe; I wish I had gotten it from her when she was alive. However, I ran across this one and it has so many of the same...
Author: Amy Alusa
I wanted to make something a little more decadent than usual this weekend, and my boyfriend took off of work to spend a date-day with me. :3 So, I wanted...
Author: Kristin D
I got this broth recipe from Honolulu newspaper from "Harrys Kitchen" long ago.Amounts were not given so I just taste test when I make this broth. I serve...
Author: Shirley Makekau
Another from my collection of West Virginia hot dog sauce recipes. This one makes a small batch of hot dog sauce...hope ya like it.
Author: Dave T.
Great glaze for chicken, pork or shrimp. Can use as a marinade. I love to marinade shrimp in this and then grill them basting with the sauce
Author: barbara lentz
We tried this Ancho Chili Glaze on salmon and it was a big hit in the Test Kitchen. The sweetness from the honey paired really well with the smokiness...
Author: Karl Strasser
This recipe is another in my series of homemade sauces and condiments. The biggest missing element is this sauce is the elimination of anchovies. That...
Author: Andy Anderson ! @ThePretentiousChef
Since I use a lot of spicy seasoning, I experimented until I think I came up with a mixture that's the same as Zatarain's Creole Seasoning
Author: sallye bates
This is a delicious Italian Plum Tomato Sauce. Serve it over your favorite pasta, or like my husband, he eats it just by itself.
Author: Gia Peterkin Trower