Honey Mustard Sauce
- Miracle whip salad dressing, or Mayo
- Grey Pupon Dijon Mustard
- Yellow mustard
- 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
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.
- 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
- 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
- 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
- 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
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.
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)
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.
- 1 package of Polish Kielbasa (but you can use almost any kind
- 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
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
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
- 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
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.**
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
© 2003-17 Niami Denmother.
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