Ingredients:

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

Method

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.

Source: The Grill Master cookbook

Ingredients:

anchovies
fennel
flour
spices
parsley
marjoram
garlic
lemon juice
vinegar
cream

Method

Wash three anchovies in vinegar, bone and pound them in a mortar with a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice, a teaspoonful of flour, half a gill of boiled cream and the bones of the fish for which you will use this sauce. Pass through a sieve, add a clove of garlic with a cut in it, and boil. If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce. Take out the garlic before serving. Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish.

Ingredients:

1 Tbs.  Thai Kitchen Masuman Curry Paste
1 Sliced Boiled Potato
2 Tbs.  Thai Kitchen Fish Sauce
1/4 Cup Of Roasted Peanuts
6 Oz.  Thai Kitchen Coconut Milk
3 Tbs. Lime Juice
1 Tbs.  Thai Kitchen Coconut (Palm) Sugar
1/2 Sliced Onion
4 Oz. Cubed Lean Beef Or Pork

Method

In A Saucepan, Combine Masuman Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 10 Minutes. Add Sliced Boiled Potato, Roasted
Peanuts, Lime Juice, Sliced Onion And Cubed Lean Beef Or Pork. Simmer 20
Minutes. Serve With Jasmine Rice Or Regular Rice.

Ingredients:

1 Tbs. Dijion Mustard
1 Tbs. Spicey Brown Mustard
2 Tbs. Heavy Whipping Cream
1 Packet Splenda

Method

Mix all ingredients and serve! Origionally, I thought this up as a
dip for chicken, but it also makes the BEST salad dressing. If
you’ve been missing honey mustard dressing (It’s my personal
favorite!) suffer no more!

Source: Atkins Diet Recipes

Ingredients:

1 bone-in lamb leg (about 5 lb.)
14 cloves garlic
2 tablespoons each - dried oregano and rosemary
1/3 cup olive oil
1 cup red wine
grated lemon zest
1 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Lemon-Mint Sauce

1/4 cup water
2 tablespoons granulated sugar
1/4 cup minced fresh mint leaves
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice

(In small saucepan, bring water and sugar to a boil, stirring until sugar is
dissolved. Remove from heat; stir in mint, lemon zest and lemon juice. Cover
and let stand for 30 minutes at room temperature before serving.)

Method

Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or
sturdy plastic bag large enough to hold the lamb. Stir in 4 teaspoons each
of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice. Place
lamb in marinade, turning to coat well on all sides; cover and refrigerate
overnight. Crush remaining 6 cloves of garlic and stir together with
remaining 2 teaspoons each oregano and rosemary. Remove lamb from marinade
and pierce in several places with the tip of a sharp knife. Rub garlic-herb
mixture over lamb, pressing into incisions. Coat with remaining oil and
sprinkle with salt and pepper. Place on a rack in a shallow roasting pan.
Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until
thermometer registers an internal temperature of 130F. Cover loosely with
foil and let rest for 10 minutes before carving

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade

2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce

3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

Method

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender-crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

Source: e-cookbooks.net

Ingredients:

1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil

Sauce

1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste

Method

Whisk together the sherry, cornstarch, and egg whites until the mixture
is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.

Source: e-cookbooks.net

Ingredients:

2 small red apples
2 tbsp. lemon juice
2 tsp. sugar
2 pinches of cinnamon

Method

Peel the apples and cut them into small pieces. Throw out the core.
Put the apple pieces and lemon juice into the blender or food processor.
Blend until the mixture is very smooth.
Pour the mixture into two small bowls and stir in the sugar and cinnamon.

Source: kidshealth.com