Skip to content

Type what you have

Cook with

pepper ×
Molly's Mouthwatering Tzatziki Cucumber Sauce
Pantry Greek

Molly's Mouthwatering Tzatziki Cucumber Sauce

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
  2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Tzatziki Sauce (Yogurt and Cucumber Dip)
Pantry Greek

Tzatziki Sauce (Yogurt and Cucumber Dip)

4.5

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
  2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Absolutely Fabulous Greek Salad Dressing
Pantry Greek

Absolutely Fabulous Greek Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
  3. 3 Pour over salad and enjoy!

By DANIELLE M

Pork Sausage Gravy
Pantry American

Pork Sausage Gravy

4.1

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Break up sausage in a skillet and brown. Remove from the skillet and set aside.
  2. 2 Add flour and stir until all drippings are absorbed, adding more flour if necessary.
  3. 3 Stir in milk a little at a time until creamy. Add cooked sausage back to the skillet and season with salt and pepper.

By Carrie Hanson

Carne Asada Marinade
Pantry Mexican

Carne Asada Marinade

4.1

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member

Sausage Gravy III
Pantry American

Sausage Gravy III

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty.
  2. 2 Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

By Bonnie

Hamburger Gravy
Pantry American

Hamburger Gravy

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook ground beef in a large skillet over medium-high heat until evenly browned and crumbly, 7 to 8 minutes. Remove from the heat and sprinkle flour over top; stir until beef is evenly coated and all fat is absorbed.
  3. 3 Return the skillet to the stove over medium heat. Stir in 2 cups milk; cook and stir until warm and beginning to thicken, 3 to 5 minutes. Add remaining 2 cups milk; cook and stir until desired consistency has been reached and gravy comes to a boil, about 5 minutes. Season with onion salt, salt, and pepper.

By Steven Paul Ray

Pomegranate Relish
Pantry American

Pomegranate Relish

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Juice the pomegranates retaining the seeds and juice.
  2. 2 Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
  3. 3 Serve at room temperature.

By Ruth Levene

Maille® Vinaigrette Dressing
Pantry American

Maille® Vinaigrette Dressing

4.7

Prep
Cook
Total

Instructions

  1. 1 Mix Maille® Old Style or Honey Dijon Mustard, balsamic vinegar, lemon juice and a pinch of salt until well blended.
  2. 2 Pour in oil, little by little, and mix until well blended. Add salt and pepper to taste. Serve over your favorite salad mix. Add a tasty cheese, some pecans, grapes or apple slices.

By Maille

Easy Pesto
Pantry Italian

Easy Pesto

4.5

Prep
2 min
Cook
10 min
Total
12 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
  2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Green Pea Sauce
Pantry American

Green Pea Sauce

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
  2. 2 Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

By flor

Basil Cream Sauce
Pantry American

Basil Cream Sauce

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine basil and garlic in a food processor.
  3. 3 Pour oil in slowly, with the processor running, until mixture begins to emulsify, about 40 seconds. Add Parmesan, pine nuts, salt, and pepper; blend for 1 minute.
  4. 4 Bring cream to a simmer in a saucepan over low heat.
  5. 5 Pour 1/2 of the hot cream into the food processor, and pulse for 20 seconds until incorporated with basil mixture.
  6. 6 Transfer basil-cream mixture to the saucepan. Stir with cream until well blended, then simmer until thickened, about 5 minutes.

By Ayanna Cassanova

Fresh Tomato Basil Sauce
Pantry Italian

Fresh Tomato Basil Sauce

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook tomatoes and basil in a large saucepan over medium-low heat until tomatoes are soft.
  3. 3 Meanwhile, heat olive oil in a medium skillet over medium heat; add onion and garlic and sauté until onion has softened and turned translucent, about 5 minutes.
  4. 4 Add onion mixture to tomato mixture; season with salt and pepper. Simmer on low heat for 2 hours or until thick.

By Mindi

Amazing Sun-Dried Tomato Cream Sauce
Pantry Italian

Amazing Sun-Dried Tomato Cream Sauce

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

By Karen