Aka, thousand island, aka boom boom sauce, aka yum yum sauce, depending on where you get it. Anyways, it's great on salads, burgers, reubens, or used as a dipping sauce for chicken, seafood, fries, or just about anything you can think of. Here's a pretty good take:

I used this on chicken leg first loved it but used only brown sugar and it was yummy but not quit right to sweet took away from the other flavors. I tried this and was awesomefied lol!!! This is what I used on the Cornish hen above.

Rather than only enjoying avocado with sweet chili sauce, you can try adding mayonnaise to create a mild sauce that matches the creaminess of the avocado perfectly. It is also a great sauce to use for raw spring rolls if you don't like spicy foods.Please mix it together as much or as little as you want. You can also add mayonnaise to ready-made sweet chili sauce to create a mild tasting sauce. Instead of avocado, you can try enjoying this sauce with vegetable sticks or warm vegetables. Recipe by Heartful Kitchen Rei

I recently recreated KFC's Jang Sauce Chicken. Another Cookpad user tried the sauce with other dishes besides chicken, and she encouraged me to upload the sauce as a separate recipe. So I did too.A salt-sweet and spicy Korean style sauce. It goes with meat dishes of course, and also matches well with vegetables.My recipe recreating the Jang Sauce Chicken soft by KFC is here -. Recipe by Homard Ebiko

My family loves pasta and I wanted to treat them to seafood pasta... I was able to make this very simply!Be careful not to overcook the seafood. Recipe by annsroom

I love avocados, but eating them the same way all the time gets boring, so I'm coming up with different sauces to enjoy them with. You can also just lightly sprinkle the spices from Step 1 onto an avocado and enjoy.I really think you should use pink pepper to add a nice color to the spices, but if you don't have any just go with black pepper! You can also substitute powdered red chili peppers for chili powder, and instead of lemon juice, white wine vinegar or regular vinegar are okay! It's all right even if you don't have all the ingredients, so go ahead and try it out. Recipe by Heartful Kitchen Rei

I hate having to remember recipes, so I just cook up a batch of this and have it on hand.I use this sauce in basically everything I cook. Feel free to add sugar, thin it out with water, etc. and you'll find there are so many things you can make with it. With this amount, you'll probably use it up pretty quickly, so there's no need to freeze it. Recipe by Team yokin

Got this recipe from a YouTube video (check out Brian Lagerstrom for some cool recipes). I'll never go back to the ketchup+mustard setup again.

I love going to hibachi grills and always wondered how they made the yummy white sauce, so I asked and wala!

Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin

This sauce was especially made for crabcakes, but it is good on any seafood!

Very good. I never measure anything so best advice add the salts slowly or use powder for one of them.