Found this recipe dated August 21,1974 from a recipe collection my late grandmother had kept. This was a recipe given to her by her sister in-law. It is by far the best chili sauce recipe i've tasted.
Oregano, basil, garlic, and cremini mushroom flavor this vegetarian tomato sauce. A glug of vermouth finishes it off.
These sweet-hot pickled chiles can be the basis of a sauce of their own if they're further puréed, or they can be served as a condiment with enchiladas and other main dishes. Makes a great meat and poultry marinade or a BBQ sauce for ribs.
I've made this recipe at least 50 times now which was passed on from my aunt. The sauce can be used as a base for vodka sauce, puttenesca sauce bolognese, or a Sunday gravy with meatballs, sausage and bracciole.
I originally made this recipe up to dip some bacon-wrapped shrimp in, but we soon found out that it was good on all kinds of chips and crackers also!
Authentic Cuban Sofrito, It the Key ingredent for Cuban food, it gives it the flavor.
This dressing / sauce is versatile and is great used as an asian salad dressing, topping for sushi/sashimi (most white fish or fatty fishes), and also can bring a twist to some cooked dishes as well. This sauce also works great as a steak marinade!
This is a classic my mother taught me when I was young and she had to work. It's a hearty way to end a cold winter's day. Just throw everything in a sauce pan on low or into a crock pot and let it cook all day. This is a family sized recipe, cut it in half if you are cooking for two.
No island BBQ would be complete without finadeni. This all-purpose sauce is used to flavor rice, soups, dipping and is excellent for marinating chicken, beef and pork. If you like, I have seen other people substitute the thinly sliced onions with chopped onions or chopped green onions.
I have been making variations of this sauce for years. As far as i know it is based on an Asian recipe, but this is my take on it. It is nice and spicy and very simple to make using these ingredients - you can use more authentic ones if you have time. This can be used for almost any meat or vegetable.
This was 95% right out of the garden. It turned out awesome. The tomatoes were not seeded. Leverage your garden or farmers market on this one. Substitutions will reduce how fresh this tastes!
This is a thick, mildly sweet sauce made with fresh garden vegetables. Serve with your favorite pasta, or use it in lasagna. This may sound like it takes a long time but it is well worth the effort. I get rave reviews from it all the time.
This is the sauce that uses the most basic ingredients but gives great flavor. You can use this recipe as a guideline and add your favorite ingredients to make it your own creation.
This "gravy" was one I adapted from an old broadcast of "The Frugal Gourmet". Sorry, I don't have the original, but this is the one I make. Feel free to tinker...I do constantly! Will keep for a week in the fridge, or put in smaller containers and freeze up to six months.
Hey all you guys out there! Use this recipe to seal the deal or romance your current flame.
A roasted chili salsa you'll enjoy, great for tacos, corn chips or as a party dip.
My Mom's sauce was handed down to her by my Nona (Grandma). It has been in the family forever and now I give it to you. This sauce is the best you will ever taste and the easiest you will ever make. I hope you like it.
A simple spaghetti sauce for those who want to eat organic. This is also low sodium. It takes longer to boil the noodles than to make the sauce.
This mustard can be used as a spread on sandwiches, added to salads as a dressing or even add cream to it, heat gently and serve over sauteed breast of chicken, a veal scallopini or a pork chop. The flavors are subtle. When I made up the recipe I didn't want something too spicy but you can add much more habanero peppers!
The red wine gives this sauce a distinct taste, which I love. You may not want to add as much garlic as I do, but I'm a garlic guy.