woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 "Big Mac" Hamburger Sauce This tastes just like the sauce you get on your hamburgers at the golden arches. 1/3 cup creamy French dressing 1 cup mayonnaise 1/4 cup sweet pickle relish 1 tablespoon granulated sugar 1 teaspoon dried onion 1/4 teaspoon pepper Mix all ingredients together well. Store in jar in refrigerator for up to 3 months. Serve with hamburgers. Link to comment Share on other sites More sharing options...
woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 Fry Sauce Use this instead of catsup for your French fries. It's fantastic! 1 part real mayonnaise 1 part catsup Dill pickle juice Seasoning salt Mix mayonnaise and catsup together. Thin it down a little with dill pickle juice. Add a little seasoning salt. Store in a clean, empty catsup bottle. Link to comment Share on other sites More sharing options...
woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 Habanero-Cilantro-Lime Mayonnaise 1 cup good mayonnaise 1/4 cup lime juice 8 sprigs cilantro 1 teaspoon ground habanero (or more) Blend all ingredients in a blender. Link to comment Share on other sites More sharing options...
woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 Habanero Pepper Sauce 12 Habanero chiles, stems removed, chopped 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup chopped carrots 1/2 cup distilled vinegar 1/4 cup Mexican lime juice Saute onion and garlic in oil until soft. Add carrots with about 3 tablespoons of water. Bring to a boil; reduce heat and simmer until carrots are soft. Place this mixture and the chiles in a blender, then puree until smooth. Combine the puree with vinegar and lime juice and simmer for 5 minutes to combine flavors. Strain mixture into sterilized bottles. Link to comment Share on other sites More sharing options...
woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 Tomato Catsup 4 pounds tomatoes 1 large onion, chopped 1 teaspoon ground cloves 1 teaspoon salt 1 teaspoon allspice 1 cup vinegar Peel tomatoes, then drop 2 or 3 tomatoes at a time into boiling water. Leave them in the water for a minute, or until the skins begin to split. Remove them to a bowl until they are cool enough to handle. Peel and chop the tomatoes, making sure to catch all the juices. Simmer tomatoes and onion in a heavy saucepan until tender, about 10 minutes. Pur e the tomato-onion mixture in a blender or food processor and return to saucepan. Add spices and vinegar and simmer, uncovered, very slowly, for 1 1/2 hours or until the mixture is reduced in volume by about a third. Stir frequently. Cool and pour into containers. Let cool before storing in the refrigerator for up to 4 months or in the freezer for 9 months. Makes 48 ounces. Link to comment Share on other sites More sharing options...
woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 Avocado Hot Sauce 4 serrano chiles, stems and seeds removed, chopped 3 teaspoons liquid hot sauce 2 avocados, peeled and pitted 2 tablespoons chopped onion 1/2 teaspoon chopped garlic Place all ingredients in a blender and puree until smooth. Link to comment Share on other sites More sharing options...
woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 Garlic Mayonnaise 1 This is good with cold meats and hors d'oeuvres. 3 cloves garlic 2 eggs 1/2 teaspoon dry mustard 1/2 teaspoon salt 1 3/4 cups vegetable oil 2 tablespoons wine vinegar Put garlic in food processor using steel blade. Process until finely chopped. Remove steel blade, insert plastic blade (do not remove garlic). Add eggs and process until light yellow and airy (10 to 15 seconds). With processor on, add mustard, salt and 1 cup oil in a slow, steady stream through tube. When mixture becomes thick, add vinegar and remaining oil. Use immediately or transfer to a jar, cover and refrigerate. Link to comment Share on other sites More sharing options...
woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 Garlic Mayonnaise 2 1/2 cup mayonnaise 1 to 2 tablespoons tomato paste 3 cloves garlic, minced Combine all ingredients. Use as a dip for artichokes or as a sandwich spread. This is also delicious on cold chicken or turkey sandwiches. You may omit the tomato paste, if desired. Link to comment Share on other sites More sharing options...
Guest TeleVue Posted January 9, 2010 Share Posted January 9, 2010 im just looking for bailys hot dog sauce recipie Link to comment Share on other sites More sharing options...
junk Posted August 17, 2010 Share Posted August 17, 2010 Making this today. It was a favorite that my Aunt made and we all looked forward to. We call it Chili Sauce but Hot pepper relish would fit also. Makes the house smell good too. 4 stalks celery 10 large sweet peppers 18 hot peppers 6 large onions 5 qts peeled tomatos Put Above thru grinder/food processer 5 tbs salt 1 1/2 cup sugar 2tsp cinnamon 1tsp nutmeg 2tbsp Pickling Spice (put in cheesecloth) 3 1/4 cup white vinegar Combine all and boil till thick put in sterilized jars and seal. Link to comment Share on other sites More sharing options...
junk Posted April 8, 2012 Share Posted April 8, 2012 The Leeks (Ramps) are here,try this dip. Leek dip 8oz sour cream 8oz miricle whip 8oz soft cream cheese 4oz shredded chedder 1/4 cup bacon bits 1 cup chopped leeks. You Know,,Toss all in Food Processer. Link to comment Share on other sites More sharing options...
woodseya1 Posted March 21, 2013 Share Posted March 21, 2013 Reese Pompeii 1 Link to comment Share on other sites More sharing options...
Emmiline Posted March 22, 2013 Share Posted March 22, 2013 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. I have a recipe that is very similar to this, only it also includes 2 hard-boiled eggs. I know the eggs and tuna sound less that appitizing together, but it really is yummy!!!! Link to comment Share on other sites More sharing options...
woodseya1 Posted August 2, 2016 Share Posted August 2, 2016 Slow Cooker Garlic Parmesan Wing Dip Ingredients 1/4 cup and 2 tablespoons butter 2 tablespoons minced garlic 2 pounds shredded cooked chicken 4 (8 ounce) packages cream cheese, softened 2 cups creamy Parmesan salad dressing 1/2 teaspoon apple cider vinegar 2-1/2 cups shredded Monterey Jack cheese 1 cup shredded Parmesan cheese Directions Mix butter and garlic in a skillet over medium-high heat until butter is melted. Add chicken; cook and stir until chicken is heated through, 2 to 4 minutes. Stir cream cheese, Parmesan salad dressing, and vinegar into chicken mixture; cook until well-blended and warm, about 5 minutes. Mix 1/2 of the Monterey Jack cheese and 1/2 of the Parmesan cheese into chicken mixture; transfer to a slow cooker. Sprinkle remaining Monterey Jack cheese and Parmesan cheese over dip. Cook on Low until hot and bubbling, 30 to 40 minutes. Pompeii and Pappy 2 Link to comment Share on other sites More sharing options...
woodseya1 Posted August 2, 2016 Share Posted August 2, 2016 Texas Trash Warm Bean Dip 1 (8 ounce) package cream cheese, softened 1 cup sour cream 2 cans (16 ounces, each) refried beans 1 packet taco seasoning 2 cups cheddar cheese, shredded 2 cups Monterrey jack cheese, shredded DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips I make it in my crockpot. Pappy and Pompeii 2 Link to comment Share on other sites More sharing options...
woodseya1 Posted August 2, 2016 Share Posted August 2, 2016 OMG!!! BLT Dip Ingredients: 1-1/2 pound bacon, cooked, drained, crumbled, and divided 2 cups shredded mozzarella cheese 2 (8-ounce) packages cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 1 cup cheddar cheese (shredded) or to taste 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder (or to taste) 1 tablespoons mustard 2 cups chopped seeded tomatoes 1-1/2 cup shredded Iceberg lettuce pepper an salt to taste Toasted bread rounds, crackers, or pita chips. Directions: Preheat oven to 350?. Spray a 11?2-quart baking dish with nonstick cooking spray. Set aside 3/4 cup crumbled bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips. steelnut 1 Link to comment Share on other sites More sharing options...
woodseya1 Posted August 2, 2016 Share Posted August 2, 2016 Jalapeno Corn Dip Ingredients 1/2 cup sour cream 1/2 cup mayonnaise (the real stuff) 1/2 cup salsa (or picante) 1/4 tsp black pepper 1/2 tsp garlic powder 2 cups shredded sharp cheddar cheese 14.5oz can sweet kernel corn, drained 2 jalapenos, seeded and chopped Tortilla chips Instructions Mix everything and refrigerate for several hours to let flavors combine. Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa! Serve with tortilla chips. Link to comment Share on other sites More sharing options...
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