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Sauces, Dips & Condiments Recipes


Pompeii

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Hot Rueben Dip

 

    1 cup shredded Swiss cheese

    1 cup shredded Cheddar cheese

    8 ounces deli corned beef (or pastrami) cut in small pieces

    1 cup mayonnaise (not Miracle Whip)

    1 can (14 to 16 ounces) Sauerkraut drained

 

   -Mix all of the ingredients together and put in a glass or

    Ceramic pie dish.  

   -Bake at 350 degrees for 30 to 45 minutes.

   -Serve with deli rye bread or crackers.

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Hot Wing Dip

2- 16 oz package of cream cheese

2- cups of chedder cheese

1- 16 oz bottle of ranch dressing

1- 16 oz bottle of hot sauce

2 - cans of chicken breast (tuna size cans)

 

just put everything in a crock pot and stir every 15-25 minutes for an hour or two. some people put diced celery in it right before they serve it but i've never done that. you can use crackers or chips for dipping, it's great!

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Hot Chili Cheese Dip

 

This is so easy and everyone loves it!  You can use low or no fat Cream Cheese and Chili, and it's still fantastic!

 

In a large pie pan, spread 16 ounces of Cream Cheese.

Pour on a can of your favorite prepared Chili.

Cover with 3-4 C of your favorite shredded Cheese.

 

Heat in the Microwave for 4 - 10 minutes till the edges are bubbling and the center is hot and melty clear through to the bottom.

 

Spoon onto crackers.

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  • 4 months later...
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HOT DOG SAUCE

 

1 #...ground chuck (from Palumbos..lol)

1 .....onion ..diced

2 cloves garlic...minced

Fry and drain

 

Blend alone with enough water in blender or Oscar then put

in saucepan and add:

 

1C...ketchup

1/2 tsp....cloves

1/2 Tsp...cinnamon

1/2 tsp...dry mustard

1/2 tsp...paprika

1 tsp...chili powder

1 tsp. cumin

1 tsp. salt

1 tsp. pepper

 

Simmer on low heat for 30 minutes

 

The spices can be adjustd to suit your own taste..

 

After it's done I divide it up into plastic bags and freeze.

 

Hope you like it as much as my family does....ENJOY

 

~sleepyhead

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Hot Dog Sauce

 

 

Very Close to Bailys in flavor;

1 1/2 lb. lean burger

1 small onion - diced

1 clove garlic - diced

2 teaspoon oil or margarine

{ brown the above items very well-done}

 

Add 3 cups warm water

1 teaspoon tumeric

1 teaspoon ground cloves

1 teaspoon cinnemon

1 8oz. bottle ketchup

1/2 teaspoon black pepper

dash of salt / or not

2 teaspoon chili powder

Simmer one hour, stir occasionally. Divide in containers which can be frozen and microwaved to reheat.

 

~ spoonie00123

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  • 2 weeks later...

Greek Hot Dog Sauce

 

1 lb. ground beef

1 t. red pepper

1 t. dried oregano

1 t. dried basil

1 t. cayenne pepper

1 t. chili powder

1 t. garlic salt

1 t. cumin powder

1 t. salt

2 medium onions, diced small

1 15 oz. can tomato sauce

1 15 oz. can water

1 T. prepared mustard

 

Brown ground beef and drain. Place all ingredients in saucepan and simmer for 1/2 to 2 hours. The longer it cooks, the better the flavor.

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  • 2 weeks later...

Nicks Hot Dog Sauce:

 

1 med. onion, chopped fine

2 cloves of garlic

1 1/2 lb. to 2 lb. ground chuck

 

Brown all ingredients

 

Mash ground meat as it cooks, so it's fine. Drain fat.

 

Add:

1 20 oz bottle of catsup

1/2 t. tumeric

1/4 to 1/2 t. ground cloves

1 t. dry mustard

1 t. cinnamon

1 t. chili powder

2 t. salt

2 1/2 c. water

 

Simmer 1 hr., makes 1 1/2 pts.

 

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  • 1 month later...

HARD BOILED EGG SALAD DRESSING

 

1 Hard boiled egg, finely chopped

1 TBL White wine vinegar

1 TSP Dijon mustard

1/4 TSP Sugar

2 TBL Chives; minced

1 TBL Parsley; minced

2 TBL Dill; chopped

3 TBL Olive oil

2 TBL "Lite" sour cream

Salt and pepper; to taste

 

Mix together all ingredients except chopped egg.

 

When well blended, add egg.

 

Blend very little and pour over salad such as cole slaw, lettuce salad or potato salad.

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  • 4 months later...

Chrismas Dip :         take 2 eggs and beat into a marange. Over a low heat add 3T of suger and 3T of vinerar cook until thick  remove from heat add 1 1/2 packages of cream cheese at room temperature beat add chopped green pepper, onions, 1 jar of pimentos serve with crackers

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  • 3 weeks later...

ONION RELISH. 1/4 tsp. garlic powder,3 medium onions sliced thin,1/2 cup water, 1/2 cup ketchup,2 tblspns yellow mustard, 1 tblspn. brown sugar, 1/8 tsp of cayenne pepper or pinch of habanero powder, 3 tblspns.roasted peppers(optional) Sautee onions in a cast iron pan in some olive oil and or butter until they carmelize and salt and pepper to taste.Mix the rest of the ingredients together and add to onions and let simmer for awhile.This relish is great on hamburgers or Palumbo's hotdogs.

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CHICKEN DIP. Take 1 pound of cooked chicken or turkey and cube it and put in a food processor.I use boneless skinless chicken breasts cooked in the oven or grill with a little BBQ sauce.Do not use canned chicken breast meat or it will taste like dog food or worse.Add one 8-oz box of softened fat free cream cheese, 1 TBL SPN Worcestershire sauce, one 10-oz can of cream of mushroom soup(don't add any water or milk to the soup) add 1/2 tsp onion powder then salt and pepper to taste. Process until smooth.You can serve it on gourmet crackers or whatever.It serves up well either warm or cold.If you try itodds are that you will like it.

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  • 2 weeks later...

Tuna Cheese Ball

 

Can of tuna in water...drained well

Package of cream cheese...room temp.

half cup of finely diced onions

add salt, pepper, celery seed to taste.

Mix together,coat with fine chopped walnuts

 

Spread on crackers of choice or favorite hard bread.

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  • 2 months later...

LEEK DIP

 

go dig fresh Leeks.  

 

In a food processor: This makes a lot

Leeks

Onions

Garlic

All to taste

Add 1 envelope of Dry lipton Onion soup (any flavor)

1 8oz pkg cream cheese

Mix this all up

Pour into big bowl

Add 3 -1lb cont sour creams

1 cup Hellman's mayo Light (or whatever dressing you like)

Mix that all together.  And divide into small containers

It seems to taste better the longer it sits.

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  • 4 weeks later...
  • 3 months later...
  • 4 months later...

Hot Chili Cheese Dip

 

This is so easy and everyone loves it!  You can use low or no fat Cream Cheese and Chili, and it's still fantastic!

 

In a large pie pan, spread 16 ounces of Cream Cheese.

Pour on a can of your favorite prepared Chili.

Cover with 3-4 C of your favorite shredded Cheese.

 

Heat in the Microwave for 4 - 10 minutes till the edges are bubbling and the center is hot and melty clear through to the bottom.

 

Spoon onto crackers.

add jalanpenos        :o :X        feel the burn!!

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  • 1 month later...
Guest JenMc32

Here's a great little marinade I discovered that is GREAT on just about anything - chicken and steak and potatoes and veggies especially!  It's kindof a sweet & sour taste and all the flavors blend really well!

 

If using it as marinade you can do this anywhere from 1 hour to 24 hours ahead of time:

 

Melt about 2TBS of stick butter and pour it into a big ziploc bag

Add about 2TBS of Worce Sauce

Add about 4 TBS of Italian Salad Dressing

 

Squish it all up to mix and put meat into bag, zip it shut and roll it around a couple times to coat.

 

When I'm cooking veggies or fried potatoes in the skillet - I'll put in the above mixture, heat it up and then add whatever you're cooking.  I don't really measure - just put in a little of each to start & you can add more to taste.

 

I used it last year when we had family over for steak on bbq grill.  Did everything up the night before and left in fridge.  When we grilled the steak the next day it was SOOOO good!  Very tender steak & full of flavor!

 

ALSO:  Instead of using egg to coat chicken when breading ... use Italian Dressing - it's really good!

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  • 3 months later...

Nicks Hot Dog Sauce:

 

1 med. onion, chopped fine

2 cloves of garlic

1 1/2 lb. to 2 lb. ground chuck

 

Brown all ingredients

 

Mash ground meat as it cooks, so it's fine. Drain fat.

 

Add:

1 20 oz bottle of catsup

1/2 t. tumeric

1/4 to 1/2 t. ground cloves

1 t. dry mustard

1 t. cinnamon

1 t. chili powder

2 t. salt

2 1/2 c. water

 

Simmer 1 hr., makes 1 1/2 pts.

 

I tried buying the Nick's Sauce in the packets at BiLo today and they told me he sold the recipe to a large company that manufactures it. Thanks for posting this one. It's the best!! Guess I'll have to make it from scratch now.

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  • 6 months later...
Guest snellma

Ham Sauce

 

1 c. brown sugar

2 TBsp. mustard

2 TBsp. vinegar

2 tsp. worch. sauce

1/8 tsp. cloves (I don't use this)

 

Slowly heat in saucepan until all sugar dissolved and heated thoroughly.  Serve over sliced ham.

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Fruit Salsa

 

1 Apple peeled and sliced into tiny bite pieces

1/2 orange cut up

1 kiwi

1 half pint strawberries

 

add all ingredients together and mash with a potato masher only!

the fruits will make their own juice.... at first it may seem like it's not going to make much juice, but after it sits it will be fine!

 

take tortilla shells.... spray with water and add cinnamon and sugar... cut into pizza slices put them into the oven on a low heat and bake for about 5 mins. take out of the oven and serve with the fruit salsa... delicious!!!!!!!!!!!

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  • 3 months later...

LEEK DIP

 

go dig fresh Leeks.  

 

In a food processor: This makes a lot

Leeks

Onions

Garlic

All to taste

Add 1 envelope of Dry lipton Onion soup (any flavor)

1 8oz pkg cream cheese

Mix this all up

Pour into big bowl

Add 3 -1lb cont sour creams

1 cup Hellman's mayo Light (or whatever dressing you like)

Mix that all together.  And divide into small containers

It seems to taste better the longer it sits.

Thanks faredust!

seek and yee shall find!

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  • 9 months later...

Habanero Catsup

 

1 (15 ounce) can peaches with syrup

1 1/2 cups canned crushed tomatoes

1/2 medium white onion, chopped

2 garlic cloves

1 fresh, pickled, or reconstituted ground

    dried habanero, seeded and chopped

2 tablespoons butter

1/4 cup cider vinegar

1 tablespoon brown sugar

3/4 teaspoon salt, or more, to taste

3/4 teaspoon cumin seeds, toasted and ground

3/4 teaspoon dry Colman's Mustard

 

In a blender, puree the peaches with their syrup, tomatoes, onion, garlic and habanero until smooth.

 

In a heavy saucepan, melt butter over medium heat. Add pureed mixture and stir in remaining ingredients. Reduce heat to low and cook for about 60 minutes or until the mixture is reduced and very thick, but spoonable. Stir often toward the end. Pour into a jar and refrigerate the catsup overnight.

 

Use Habanero Catsup as you would regular catsup.

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