This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.
Author: Kevin
My Grandfather owned a drive-in restaurant back in the 1950's. This is his exact recipe for Coney Dogs from back in the day. I make this on special occasions...
Author: Sean S.
This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be...
Author: DANIELLE M.
Uses ingredients you might have on hand to whip up for fish sticks or fish and chips.
Author: Tapestry
Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.
Author: DJBPITT
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Author: Paula
This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.
Author: Jackie M.
This recipe came from my mother. Has always been one of my favorites! VERY easy...and inexpensive too! This is wonderful added to the top of the ham the...
Author: LISA34LISA
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once...
Author: Ellie
Perfect sesame dressing for Chinese chicken salad. Add a splash of hot sauce if you like it spicy.
Author: uno13
A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.
Author: Debbie
This recipe has been used in our family for years. It's better than any store-bought sauce and so quick and easy to make! Have extra sauce on hand because...
Author: Belinda Carter McDowell
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Author: Chef John
Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.
Author: Cathy
A rich, buttery sauce for pasta with herbs and garlic. Great with grated Parmesan or Romano cheese. Try serving it over your favorite pasta. Easy to double...
Author: Christine
A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.
Author: c@lover
Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white...
Author: Jimmi
This ranch dressing is great because it doesn't have all the chemicals and preservatives that many do. You can also use buttermilk in place of the sour...
Author: DAWNIA
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak...
Author: Chef John
Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe.
Author: DIETER_WEBER
Green salad that is especially pretty to serve during the Christmas holidays.
Author: Nancy W
This has been handed down for generations and it is my family's favorite relish. Great with any beef dish or in a sandwich.
Author: Lynn Mott
Truly authentic Italian carbonara with bacon coal miners' recipe.
Author: ShaneRyan
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten...
Author: CHOLLOW
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family,...
Author: Carla Bruss
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Author: Brenda F.
This sauce is great on steak and chips. We have it a lot through the summer in Australia. Serve with a nice crisp salad makes a wonderful meal. Dried parsley...
Author: AUSSIEDAVE1
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping....
Author: PHONETEK
This is great sauce. Use for dipping or poured over rice and chicken.
Author: Nana Nat
I use this sauce on ribs and then slow-cook 'em on the smoker. A guaranteed hit for any gathering; this sauce is my absolute favorite! May use immediately...
Author: Aimee Mitchell
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and...
Author: Chef John
Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.
Author: John Chandler
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Author: Chef John
Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another...
Author: Baking Nana
Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart...
Author: Lori Manthei Ridlon
A cheese grater and a wedge of frozen blue cheese is the secret behind a perfect creamy blue cheese dressing. Those larger chunks sink to the bottom and...
Author: Chef John
Slow cooker apple butter. Friends have told me it is THE BEST ever! We name ours 'Panther Butter' for our local high school football team!
Author: Carrie Whitney Milburn
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You...
Author: ANDERVAL
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!
Author: STEPHNDON
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might...
Author: henry
This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular...
Author: LIZ1888
A delicious oil mixture to dip chunks of Italian or French bread into.
Author: Calamity Anne