Get the latest Versatile recipes from Group Recipes. http://www.grouprecipes.com/tag/versatile Thanks to a friend of the family, I present this dish! http://www.grouprecipes.com/106695/bacon-wrapped-banana-chilistuffed-with-fish-or-shrimp.html A great friend of mine served this dish to us on cool fall evening about four years ago. I have made it numerous times since then. It is easily assembled and can be topped with grated cheddar cheese, chives, sour cream or crumbled tortilla chips. We use Scoops tortilla chips to make this fun & delicious. http://www.grouprecipes.com/106687/hot-chicken-soup.html I worked with a Korean who gave me this recipe. It’s a cold soup with the tang of Asia, but refreshingly different. Remove the liquid and it becomes an ice-cold salad. Like the man who gave me the recipe, very versatile. http://www.grouprecipes.com/104649/oee-neangkuk.html I had a whole lot of mashed sweet potatoes left over and sort of threw a bunch of other on-hand ingredients in to make these - they turned out to be really tasty so thought I'd share! Great way to use those leftover mashed sweet potatoes! http://www.grouprecipes.com/103333/mashed-sweet-potato-pancakes.html I found this recipe years ago and I still keep a jar of it ready to go in the fridge. A versatile sauce that can be used on meats, poultry, fish, salads and vegies... can't be beat on battered fish and chips! http://www.grouprecipes.com/102418/roasted-garlic-aioli.html This recipe can be made with pork or beef, turkey or chicken! http://www.grouprecipes.com/100149/barbecued-slaw-burgers.html This walnut paste can be used for anything - a dip, sandwich spread, or base for sauce. My friends love it and it is so versatile. http://www.grouprecipes.com/98554/pomegranate-walnut-paste.html Can't decide whether to call this a tapenade or a pesto, given that it's a bit of both but the proportions are all wrong for either! Try it - it works great as a dip, sandwich topping, marinade, etc. http://www.grouprecipes.com/97515/tapenade.html Simple, light layer cake. Comes from my husband's side of the family (his great-grandmother, I believe). We pile it with fresh whipped cream and blueberries every summer. Fabulous. http://www.grouprecipes.com/96810/grandmothers-golden-layer-cake.html The sauce has citrus and peach flavors with undertones of seasonings and smoke that takes BBQ to another level. Try not to be too sidetracked with the list of ingredients because, combined, the sauce works amazing with the flavor of the dry rub and pork spareribs. You just have to dip a juicy, tender rib, still slightly hot, in the sauce....even though you know you already have the BBQ sauce on the ribs. There is a noticeable difference with dipping. You will get a sweet peach undertone flavor not achieved with just brushing the ribs and caramelizing the sauce on the meat at the end. Trust me and give the Lip Smakin rib sauce an extra swipe! http://www.grouprecipes.com/96482/lip-smakin-bbq-sauce.html