1 1/2 c. sour cream
1 1/2 c. mayo
2 tbsp. parsley
2 tsp. dill seed
2 tbsp. diced onion
1 package of dried beef, cut into pieces
Bread for dipping – rye or breadbowl

Mix together well, refrigerate for one hour before serving.

You can hallow out a breadbowl and place the dip there and use the bread for dipping or cut up pieces of rye bread. Rye tastes quite good with this dip.

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Dried Beef Dip

1/2 c Plum marmalade
1/2 kids cup of mandarin oranges (this is all I had for mandarin oranges)
1 large jalapeno
Horseradish
Salt & Pepper
Honey

Mix in blender and there you have it!

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Sweet Death Plum Sauce

2 cups fresh basil leaves
1/4 c flax seed
4-5 garlic cloves
1 small hot pepper diced
1/2 c virgin olive oil
1/2 c. Parmesan cheese
Salt & Pepper

Put in blender or food processor and blend until its mixed together well.

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Fresh Spicy Pesto

4 tbsp. olive oil
Several cloves of minced garlic (I use about six or seven)
1/2 c. diced onion
Several fresh peppers diced
1 12 oz. can of tomato sauce
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. parsley
1 tsp. salt
1 tsp. black pepper
4 tbsp. tomato paste
1 tsp. Italian vinegar

In saucepan, saute garlic, peppers, and onion until tender. Add tomato sauce and then stir in seasonings. I find using a whisk lightly works the best to ensure everything is stirred in completely.

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Pizza Sauce I v2.0 (ie: Pizza Sauce III)

1 12 oz. can tomato paste
1 1/2 c. water
1 tsp. ground oregano
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sugar
1/8 tsp. onion powder
2 garlic cloves, minced

Mix dry ingredients and set aside.

Mix together paste with water over heat, when it bubbles add dry mix.

Simmer uncovered, 35-40 minutes.

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Pizza Sauce II

14 large jalapenos
8 tomatoes
3 large garlic cloves
1 bunch of cilantro
1 large onion
Salt & Pepper
Crushed red pepper

Bring water to boil and put first five ingredients in pot and boil for 40 minutes. Drain, put all ingredients into a blender. Add salt, pepper and red pepper to taste.

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Salsa!

Soy sauce
Brown sugar
Molasses
Garlic
Olive oil
Ginger

Combine ingredients and mix well with whisk.

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Teriyaki Sauce

2 c. chicken broth
4 tbsp. chili powder
1 tsp. ground cumin
2 heaping tsp. garlic powder
Salt & Pepper
Dash of cayenne pepper
Pinch of cinnamon
1/3 tsp. sugar
5 tbsp. cold water
5 tbsp. white flour
Spoonful of sour cream

In a sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar, mix well. Using a whisk works well. Bring to a boil, reduce heat to low and let cook for three minutes. Whisk frequently to ensure all the spices dissolve.

While the sauce is cooking, add five tablespoons of cold water in a small bowl. With another whisk mix one tablespoon of flour at a time. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time, just make sure the sauce is boiling.

Add in spoonful of sour cream and whisk together. Then you are done!

The sauce may develop a “skin” (like pudding) … all you have to do is take that off the top and throw it away.

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Enchilada Sauce

1 lb. ground beef
1 lb. hot Italian sausage
1 onion, chopped
1/4 c. chopped green bell pepper
1/4 c. chopped red bell pepper
1/4 c. chopped yellow bell pepper
Mixture of fresh hot peppers
3-5 cloves of garlic
2 large can (29 oz) whole tomatoes, chopped
48 oz. tomato sauce (usually one large can and one medium sized can)
2 cans (12 oz total) tomato paste
3 tsp. basil
3 tsp. oregano
1 tsp. thyme
1 tsp. crushed red pepper
1 1/2 tsp. parsley
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. garlic powder
3 tsp. sugar (I use raw sugar)
1 tsp. vinegar
1 c. water
Tabasco Sauce

Cook ground beef, sausage, onion, bell peppers, and garlic in large pot (crock pot works well too). Cook until peppers and onions are tender and then add all remaining ingredients. Bring to bubbly plop noise level and then turn on low to simmer for two to three hours.

This is a veggie sauce I made for a friend. After tasting it, I realized that I do prefer mine with meat and the flavors the meat provides. Good nonetheless and definitely usable for Chicken Parmesan!

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Ultimate Spaghetti Sauce

1-2 Roma tomatoes diced
4 oz. fresh spinach
2 garlic cloves, slivered
1 tsp. rosemary
2 tsp. oregano
2 tsp. basil
Salt & Pepper
1/4 c. white wine
2 tbsp. butter
Spoonful of marinara sauce
1 tbsp. olive oil

In saute pan, heat oil and put in garlic until it browns. Add wine and cook off the alcohol. Add tomatoes, spinach and herbs. Add salt & pepper and simmer for one minute. Add marinara sauce and butter, simmer.

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Roma Tomato & Spinach Sauce

3 – 8 oz cream cheese
1 – small can El Paso Green Sauce
1/4 – small can El Paso Yellow Sauce
1 – pkg green onion dip mix
1 – Tbsp or 1/2 if you want milder Tabasco Sauce

In a mixer put:

Cream Cheese cut up, onion dip, green sauce, mix then 1/4 can yellow sauce and Tabasco. Continue mixing until all combined about 3 – 5 minutes on low to medium speed.

Submitted by Shelby on behalf of Dianna Moffitt

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Burning Starfish Dip

Base:

1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk

Mix all ingredients well until smooth.

Then add in order:

Refried beans
Fresh guacamole
Taco meat (optional)
Cheese
Salsa
Lettuce
Tomato
Jalapenos
Green onion

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The 11 Layer Taco Dip

25 Chicken Wings (Either pre-fried at places like WingStop or deep fried at home)

1 – Bottle Frank’s Red Hot Sauce (this is the base)
1/2 Stick of Butter (Use real butter, it stiffens up the sauce)
1/4 Tbsp Garlic Powder
1/4 Tbsp Salt
1/4 Tbsp Course Black Pepper
1/4 Tbsp Fine White Pepper
1 Tbsp Fresh Lemon Juice

Add all ingredients together in a large pot, bring to a slow boil and stir.

The various levels of heat depend on the amount and type of chili peppers you use.

Mild – Leave as is.

Hot – Added to ingredients:

1 Tbsp Tabasco Sauce
1/4 Tbsp Crushed Red Chile Peppers

Hotter – Added to above ingredients:

1/4 Tbsp Ground Serrano Peppers
1/4 Tbsp Garlic Powder
1/4 Tbsp De Arbol Powder
1/4 Tbsp Cayenne Powder

Even Hotter – Added to above ingredients:

1/4 Tbsp Ground Piquin Chili
1/4 Tbsp Ground Birds Eye
1/4 Tbsp Ground Tepin
1/2 Stick Butter

Hotter Still – Added to above ingredients:

1/4 Tbsp Fresh Ground Orange Habanero

Hottest: ( I have yet to get to eat more than one or two from this recipe)

1/4 Tbsp Fresh Ground Red Savina Habanero

Once you have all the heat you want added…Place hot, fresh wings in the pot with the sauce and let come to a boil. If find that you do not have enough liquid add more Franks Red Hot.

You can after you have boiled them put them on a cookie sheet and bake them for 20 minutes at 350 degrees (you may want to clear the house for this)

I boil the wings in the sauce because it allows the juices and the heat to get into the very flesh of the wing rather than just a coating on the outside.

Serve with Ranch or Blue Cheese, and Celery Stalks.

If you find the heat really hot be sure to drink milk not water.

Good luck….

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Chicken Wing Sauce

This is all done to taste and the amount depends on how many shrimp you plan on serving.

Ketchup
Horseradish
Lemon Juice
Salt & Pepper
Worshchester Sauce

Mix ingredients together in bowl, adjust to taste.

That’s it! I like it spicy … careful on the horseradish.

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Shrimp Cocktail Sauce

1 c. shredded mozzerella cheese
1 package of cream cheese (Please for the love of cream cheese lovers, only use Philly’s Cream Cheese)
1/4 c. grated parmesan cheese
2 cloves garlic, minced
Salt & Pepper
1 can (14 oz) artichoke hearts, chopped
10 oz fresh spinach leaves, stems removed

Combine all ingredients in a slow cooker. Cover and cook on high for one to two hours or until hot and bubbly. Stir well and often.

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Spinach & Artichoke Dip

2 tbsp. olive oil
1 tbsp. garlic
1/4 c. diced onion
1 c. tomato sauce
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. tomato paste

In saucepan, saute garlic and onion until tender. Add seasonings and continue cooking. Stir in tomato sauce then paste. Simmer on low.

Makes 1 1/2 cups

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Pizza Sauce I

This makes a lot so I tend to cut it in half or even quarters. Quarter-half covers four veggie eaters and then some.

3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
1 c. cheddar cheese

Whisk butter and flour over heat and mix well. Add remaining ingredients. Bring to a boil and reduce heat and simmer for five minutes, stir occasionally.

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Cheese Sauce

1 avacado
Diced onion
1 garlic clove
1/4 diced tomato
Spoonful of sour cream
1/4 fresh lemon
1/2 fresh lime
Salt
Pepper
Spoonful of salsa
Cilantro

Mash avacado in bowl to desired smoothness. Add remaining ingredients and stir well. Put in fridge at least 10 minutes prior to serving.

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Fresh Guacamole