Administrators Pompeii Posted February 11, 2006 Administrators Share Posted February 11, 2006 You can add your Sauces, dips and Condiments Recipes here. Just reply to this post. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 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. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 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! Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 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. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted June 12, 2006 Author Administrators Share Posted June 12, 2006 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 Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted June 12, 2006 Author Administrators Share Posted June 12, 2006 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 Link to comment Share on other sites More sharing options...
Petee Posted June 26, 2006 Share Posted June 26, 2006 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. Link to comment Share on other sites More sharing options...
Petee Posted July 9, 2006 Share Posted July 9, 2006 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. Link to comment Share on other sites More sharing options...
Petee Posted August 15, 2006 Share Posted August 15, 2006 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. Link to comment Share on other sites More sharing options...
Guest Posted December 25, 2006 Share Posted December 25, 2006 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 Link to comment Share on other sites More sharing options...
Zilch1 Posted January 10, 2007 Share Posted January 10, 2007 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. Link to comment Share on other sites More sharing options...
steelnut Posted January 10, 2007 Share Posted January 10, 2007 Thanks Zilch, sounds great! Link to comment Share on other sites More sharing options...
Zilch1 Posted January 14, 2007 Share Posted January 14, 2007 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. Link to comment Share on other sites More sharing options...
debhar Posted January 27, 2007 Share Posted January 27, 2007 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. Link to comment Share on other sites More sharing options...
fairedust Posted April 26, 2007 Share Posted April 26, 2007 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. Link to comment Share on other sites More sharing options...
Guest snellma Posted May 24, 2007 Share Posted May 24, 2007 Spaghetti Sauce Mary Ann Snell wildflowerpa 1 Link to comment Share on other sites More sharing options...
Petee Posted August 29, 2007 Share Posted August 29, 2007 Salsa Into a glass or plastic bowl, finely dice: 2-2 Link to comment Share on other sites More sharing options...
Greg Posted January 27, 2008 Share Posted January 27, 2008 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 :X feel the burn!! Link to comment Share on other sites More sharing options...
Guest JenMc32 Posted February 28, 2008 Share Posted February 28, 2008 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! Link to comment Share on other sites More sharing options...
Guest snellma Posted February 29, 2008 Share Posted February 29, 2008 Great ideas. Link to comment Share on other sites More sharing options...
Cardinal Fan Posted June 14, 2008 Share Posted June 14, 2008 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. Link to comment Share on other sites More sharing options...
Guest snellma Posted December 25, 2008 Share Posted December 25, 2008 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. Link to comment Share on other sites More sharing options...
clariongirl Posted December 26, 2008 Share Posted December 26, 2008 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!!!!!!!!!!! Link to comment Share on other sites More sharing options...
nails4u2c Posted April 5, 2009 Share Posted April 5, 2009 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! Link to comment Share on other sites More sharing options...
woodseya1 Posted January 9, 2010 Share Posted January 9, 2010 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. Link to comment Share on other sites More sharing options...
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