An incredibly easy way to round off a dinner party - but only if they aren't driving! I like to serve two small scoops in tiny dishes with shortbread, biscotti or amaretti. You can vary this any way you like - try Cointreau or Drambuie (my favourite), or add a few drops of real vanilla extract or some of the vanilla seeds.
Recipe by: SARAHEMM
Apple purée gives this sauce a rich thick texture that coats meat well. It has a sweet spicy flavour, excellent on chicken or pork. It may also be stored in sterile glass jars.
Recipe by: YULANDA_US
"This flavourful barbecue sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec, that has people lining up on the street any given night of the week. Don't' skip the lemon juice or cinnamon. Simmer the leftover sauce until sugar is completely dissolved and serve on the side for those who like their ribs dripping with flavour."
Recipe by: GYPSIE8
This is a Japanese recipe for an all-round dipping sauce. This is one serving - make as much as you need.
Recipe by: IBNSHISHA
My family loves to use raspberries or blackberries in this recipe. We love this vinegar on fresh, green salads - it makes a perfect vinaigrette. Prepare close to the time of use.
Recipe by: Beatrice
Sugar syrup is brushed on cakes for added moisture and flavour. This one can be flavoured with brandy or rum. You can also use this syrup to sweeten cocktails or cold summer drinks.
Recipe by: Glory
This was my attempt to make brownies lower in fat. I think you'll agree that they are just as gooey and indulgent as regular brownies. The puréed prunes keep them moist and dark in colour.
Recipe by: Roberta Tripp
This is a tangy mustard vinaigrette that's easy to make.
Recipe by: sal
Snails are sautéed in garlic butter and stuffed in mushroom caps. When grilling the mushroom caps, be careful they don't shrivel or burn.
Recipe by: MADCOW_COOK
This easy marinade goes well with any type of meat. It gives lots of flavour, and of course the longer the meat marinades, the more flavourful it will be.
Recipe by: FIVEBRIGS