Salsa, Seasoning blends and sauces, gravy

Thai cucumber relish, scroll down
NY times tomatillo poblano salsa
Unroasted tomatillo salsa
Poblano tomato salsa
cucumber mint raita I
cucumber mint raita II
cucumber tomato raita
several raita (raitha) recipes
mushroom gravy
Marinara sauce, carrots, celery, etc.
marinara sauce
Russian hot sweet mustard
Emeril's hot mustard
Homemade mustard, cooking about
Homemade mustard Cooking channel
Wine sauce, beef, Rattray
Wine sauce for beef, catsup
tomato cream olive sauce.
Tomato cream pasta sauce
Many chili powder recipes
Gary's thai hot sauces.
rocoto tomatillo salsa
Scroll to how to toast chiles
roasted tomatillo salsa easy high rated.
norteno style chile de arbol, tomatillo salsa
zhoug
Simple guajillo salsa
Guajillo salsa
fresh corn avocado salsa
charred tomatillo avocado salsa highly rated
salsa verde, avocado, chiles de arbol
duxelles joy of cooking
microwave roux
Taco Bell Baja Sauce
Taco Bell Meat Seasoning I
Taco Bell copy
Taco Bell Fire Border Sauce
taco bell hot sauce
taco bell green sauce
taco bell sauce recipe recipezaar
Taco Bell lime sauce
five spice sour cream dip
Burgundy mushroom sauce for pork
How to oven roast spices, India
spices from India
mushroom gravy
heavy cream substitute
onion apricot raisin relish for meats
Gravies, discussion and recipes
Raw Egg safety for sauces
Dozens of seasoning mixes
Herbes de Provence I
Teri's Kitchen blends
Southern USA cooking blends
Emeril's blends
Poultry Seasoning good reviews
Pasta Sauce mix I
Pasta Sauce mix II
Many blends from CD Kitchen
Fajita seasoning, secret
Taco Seasoning mix
Fish Seasoning for fried fish
Coog's Finest several mixes including for fish
Puttanesca sauce for pasta
Thai-talian pasta sauce
Chili Powder

Sauce from KimJ

Herbed Honey-Lime Sauce, from an old organic foods cookbook I got in a bargain bin:
1/2 cup (120 ml) minced onion
1 tbs (15 ml) olive oil
1 cup (240 ml) dry white wine or chicken broth
1/4 cup (60 ml) honey
1/4 cup (60 ml) lime juice
2 tsp (10 ml) dry mustard
1 tsp (5 ml) minced fresh rosemary
1/2 tsp (3 ml) salt
dash pepper
1 tsp (5 ml) cornstarch
1 tsp (5 ml) water

Sauté onion in olive oil in medium saucepan over medium heat until onion is softened. Stir in wine, honey, lime juice, mustard, rosemary, salt and pepper; mix well and bring to a boil. Combine cornstarch and water in small bowl or cup, mixing well. Add to sauce. Cook over low heat, stirring until sauce comes to a boil and thickens. Serve over cooked turkey, chicken, fish, or pork. Yields 2 cups.

Approximate nutritional analysis per 1/4 cup serving:
Calories 78, Protein .4 g, Carbohydrates 11 g, Fat 2 g, Cholesterol 0 mg, Sodium 135 mg. Courtesy of The National Honey Board