EQ Traders Corner
Real Life Dips

Honey Mustard Sauce Two Bean Chip Dip Hot'N"Spicy Dip
Avocado Dip Cretons Wanderaimless Sausage Spaghetti Sauce
Aola's 8-layer Mexican dip Hot Wing Dip Cranberry'n'Sausage Sauce
Maallycious' Unique Spaghetti Sauce

Honey Mustard Sauce


  • Miracle whip salad dressing, or Mayo
  • Grey Pupon Dijon Mustard
  • Yellow mustard
  • Honey
  • Salt and pepper,
  • Lemon juice


Mix in a 6 to 8 oz bowl smooth mayo(mix in container to make smooth) approximately, 1/2 cup mayo this may be a little much 1 1/2 spoon full of Dijon. Add just a little less of yellow mustard then Dijon Mix thoroughly and till smooth Try a small amount, and add Dijon or yellow mustard to get a slightly tangy taste, (balanced mustard flavors if you can is best) Add about 1 Tbls spoon of honey to mix, Stir thoroughly till fully mixed, note this will darken the mix to rich golden color. Try sauce and more honey to keep the slightly tangy but sweet taste to it. Now cup your palm (witch ever hand is smaller is preferred) and fill the center of your palm with salt, approximately, 1/8 tsp. of salt and 1/4 tsp. of pepper, but basically to taste.

Add approximately 1 spoon full of lemon juice, little less or little more depending on your taste to get that last zip added to it. The reason for the inability to make a reliable recipe is I make this by eye only, a little of this a tad of that, and pinch of this is how I made it made. I've wanted to get a recipe for it cause I've had owner of restaurants want to buy it from me. hehehe. This dip/sauce goes good on chicken and pork as a simmer sauce, and a dipping sauce for chicken, steak strips, and cheese fries Goes really well on Tabasco seared chicken. Enjoy and if someone make the Honey mustard sauce please give reviews on it. And I'll alter the recipe if I need to.


Two Bean Chip Dip


  • 1 can chili with beans
  • 1 can pork and beans.
  • 1 pack shredded cheese


combine both in blender until they are in paste form don't add water. Transfer mixture to pot and heat until bubbling.
Transfer to a bowl and top with cheddar cheese and serve with your favorite potato chip.


Hot'N'Spicy Dip


  • 1 small or med red onion minced fine
  • 1/2 small or med red or yellow onion minced fine
  • 1 red bell pepper (on the large side) minced fine
  • 1 green pepper med size minced fine
  • 1-1/2 bunch fresh cilantro minced
  • 1-2 7 3/4 ounce cans El Paso brand tomato sauce (Mexican hot style)
  • lots and lots of lime juice about 8 or so fresh squeezed more or less according to taste


I like to use hunt canned whole tomatoes and remove the seeds and mince them I use about 6 cans or more depending on the amount of salsa I want (remember taste and quantity is key here !) remove the seeds and dice those babies up or if you are lazy buy some of the finely minced canned tomatoes but I find removing the seeds takes away some bitterness

salt to taste

fresh garlic to taste ( if desired)

toss it all together get some corona and some chips make some fajitas and mmmmmmmmmmmmmm YUM =)

hunbunn and angiie

Hot Wing Dip


  • 16 oz sour cream
  • blue cheese crumbles
  • packet of ranch dressing mix powder


mix then chill


Avocado Dip


  • 3 Large Avocados
  • 2 Boneless Chicken Breasts
  • 2 Cans Stewed Tomatoes (I use Italian ones but any work)
  • 1 Small tub Sour Cream
  • 4 servings of rice (I use a rice cooker but any kind of white rice)
  • Spices
  • Tumeric
  • Cumin
  • Garlic Powder
  • Chili Powder (or Cayenne pepper)


Take out your favorite LARGE frying pan and put in 2 tablespoons of Olive Oil. Using medium heat put your 2 chicken breasts in the pan and begin to pan fry. Coat yes COAT chicken with garlic, numeric, cumin and lightly put on chili or cayenne. The chicken should be YELLOW in color.

While this is cooking grab your avocado and skin them. When skinned cut into wedges.

Put your rice on to cook now.

When chickens is cooked through usually 10 - 15 min or so pour in both cans of Tomatoes, all the avocado, and half the sour cream.

Look at the sauce it should be orange or so if not put in more sour cream till looks orange.

Simmer for 10-15 minutes

Serve over White Rice.




  • 1-2 pounds of ground pork. I have also used ground turkey.
  • 1 large Spanish onion
  • 1-2 large cloves of garlic
  • salt & pepper to taste
  • milk


Thoroughly brown the meat, chopped onions and chopped garlic together in a skillet. Drain about half the 'juices'.

Transfer to a saucepan, pour in some milk until the meat mixture is fully covered, and simmer at medium heat for an hour.

Ladle into bowls and put in fridge to 'set'.

Next morning: spread on your toast and enjoy.

Note: this is also often served with other types of patés & bread or crackers, at buffets, etc.

Maevenniia Fateweaver

Wanderaimless Sausage Spaghetti Sauce


  • 2-3 cloves garlic, pressed
  • 1 TSP. olive oil
  • 1 small onion, chopped (optional)
  • 1 lbs. sweet Italian sausage
  • 1 TSP. fennel seeds
  • 3 tsp. oregano
  • 3 tsp. basil
  • 1 TSP. finely chopped fresh parsley
  • 3 TSP. grated Parmesan cheese
  • 4 cans (14.5 oz) Whole tomatoes, chopped
  • 2 cans (12 oz) tomato puree
  • Salt (optional)
  • Pepper


1. Press garlic with a garlic press and sauté in oil over medium heat until golden. (Optional: Add onions and cook until softened.)
2. Remove sausage from casing and crumble into pan. Add fennel seeds. Cook and stir until sausage is thoroughly cooked, breaking up any large chunks with fork or spatula.
3. Drain excess fat. Add oregano, basil, parsley, cheese, chopped tomatoes and juices, and tomato puree.
4. Bring sauce to a slow boil. Turn heat to low to maintain a slow, steady simmer. Simmer for 1 hour, stirring occasionally. Taste and add salt if necessary. Add pepper to taste.

NOTE: due to hubby being on a low salt diet, I use no salt tomatoes, unseasoned sausage (add my own spices) and don’t add any salt.


Cransberry'N"Sausage Sauce


  • 1 package of Polish Kielbasa (but you can use almost any kind of sausage)
  • 1 can of jellied cranberry sauce
  • Rice or pasta, as you like


Warm a large cast-iron skillet on medium heat.
Cut the kielbasa into bite-sized chunks and toss into the skillet.
Add the cranberry jelly, smushing it up so that the kielbasa is coated.
Continue heating on medium until the jelly melts and caramelize over the kielbasa.
Serve over rice or pasta.

Note: I usually start the rice or pasta cooking first, as it takes longer.


Aola's 8-layer Mexican dip


  • 1 can refried beans
  • 1 jar of guacamole (or you can substitute Spanish rice-a-roni)
  • 1 16oz. Container of Sour cream
  • Jar of salsa
  • Black olives (pitted and sliced are best, but it's up to the maker)
  • Bacon Bits (Hormel is my favorite choice)
  • Lettuce (shredded is best)
  • 2-3 cups of Mozzarella cheese (Up to the maker of course, use cheddar if you want, I just prefer white cheese and I eat mozzarella like it's going out of style.)


Using a 9 or 10 inch plate layer the ingredients in the same order as above. (If salsa is not thick drain off extra liquid for a "salsa concentrate")

I usually (OK ALWAYS) use Lime flavored tortilla chips with this. Will feed 2 or 3 people, but best used as a snack or lunch.



Maallycious' Unique Spaghetti Sauce


  • 1-1/2 lbs Ground Beef, browned & drained
  • 1 Medium Onion, finely chopped & sautéed
  • 1 Can (10 oz) Cream of Mushroom Soup
  • 2 Cans (15 oz) Tomato Sauce
  • 1/2 mushroom soup can of Milk
  • 6 slices American Cheese
  • 1/3 cup Parmesan Cheese (or Parmesan & Romano Mix)
  • 1 clove Garlic, peeled & minced
  • 1 TBS. Italian Spice mix (Oregano, Basil, Bay)
  • 1/2 tsp. Cilantro
  • 2 Bouillon Cubes, Beef flavor
  • Dash of each ~ Nutmeg, Cinnamon, Allspice
  • 1 TBS. Pepsi or Coke
  • 1/2 TBS. Sugar
  • 1/8 tsp. Red Pepper or Cheyenne Pepper


In 2 Quart Sauce pan, combine all ingredients (minus the ground beef & onions), bring to a boil & then reduce heat & simmer for 15 minutes on medium-low heat. Stir occasionally to prevent the cheese from burning or sticking to the bottom of the pan. I have found that using a whisk is the best way to prevent this. While Sauce is simmering, sauté Onions & brown the ground beef. (I use an old fashion potato Masher to get the beef into even pieces.) Drain the grease from the ground beef. Once sauce has simmered & cheeses are melted, add the remaining ingredients well. Serve over the pasta of your choice.

**The Pepsi/Coke & sugar cut the acidity of the sauce & give it a unique flavor.**

Maallycious Quintessence

initial formatting for this page provided by Tebyen Trueheart

Created: 2003-06-18 11:16:43          
Last Modified By: EQTC Editor Krazick          
Last Modified on: 2003-06-18 11:16:43          

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