Recipezaar: Savory Sauces recipes

Dijon Dill Cream Sauce

Wed, 19 Aug 2009 01:42:33 -0400

Dijon, cream and dill combine in a smooth sauce, perfect over breaded chicken cutlets. -- posted by Chef #607540

Finadene

Thu, 20 Aug 2009 14:21:18 -0400

Traditional Guamanian hot sauce (Really hot) A must have at parties on BBQ (kilaguen) chicken, ribs, fish and rice. -- posted by Amy in Hawaii

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Craig's Barbecue Sauce

Mon, 24 Aug 2009 01:55:08 -0400

A sweet southern barbecue sauce -- posted by Chills42

Tstorm's BBQ Sauce

Mon, 24 Aug 2009 02:23:35 -0400

I got this recipe from a friend. Its easy to put together and I always have all the ingredients on hand. Prep time does not include cooking time. Good on Chicken and Pork. Use like most standard sauces. Cook meat till almost done and brush with sauce during last 10-15 minutes of grilling. If doing in the oven, marinate the meat in the sauce for an hour before cooking and baste with sauce while cooking. -- posted by Briteyz

Tomato Curry Sauce

Tue, 25 Aug 2009 02:13:07 -0400

Lost Recipes by Marion Cunningham. -- posted by Brookelynne26

Super Simple BBQ Sauce

Thu, 27 Aug 2009 02:55:06 -0400

A sweet and slightly spicy BBQ sauce. I like this sauce because it can be applied to your food and then cooked for a sweet taste or applied after you cook for a combination of sweet and spicy. My recipe is just whatever i thought would taste good and what was in my pantry. Be aware that this sauce is very sticky when cooked baked or grilled on. -- posted by CookDude123

Pesto

Mon, 31 Aug 2009 02:31:31 -0400

This is easy to make, freezes well and adds a nice kick to almost any savory dish. Recipe is from Rachael Ray. You can mix this pesto with sour cream for a dip. Brush it onto grilled meats. Spread onto pizza crust. Beat into eggs before cooking. Or stir into vegetable soups. -- posted by Lainey6605

Jordan's Steak Sauce

Mon, 31 Aug 2009 10:21:23 -0400

My son, Jordan, makes this sauce whenever I make chicken, steak, porkchops...etc. It's really good. You can play around with the ingredients to adjust to your liking. -- posted by babygirl65

B&k Spanish Sauce for Hot Dogs

Tue, 01 Sep 2009 11:55:12 -0400

B&K Drive-In at Logansport, Indiana -- posted by Griswold Krazy

Honey BBQ Sauce

Tue, 01 Sep 2009 13:03:15 -0400

Clipped from an older issue of Taste of Home - untried as yet by me !! -- posted by katew

Lemon-Brown Sugar Barbecue Sauce

Tue, 01 Sep 2009 13:14:31 -0400

Received this recipe from my MIL for pulled pork. It is so good. The lemon flavour really comes through the day after it is made...Loved it with pulled pork, think it would be good on any pork or chicken. -- posted by DancingPanda

Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce

Tue, 01 Sep 2009 13:32:40 -0400

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) -- posted by ItalianMama

Bulgogi Sauce for Refrigerator

Tue, 01 Sep 2009 14:48:15 -0400

I make and keep many sauces in the refrigerator for quick grilling and stir frying. This sauce will keep for 1 month in the refrigerator. If you do not have mirin, increase sake to 6 T and sugar to 1/4 C sugar plus about 1 1/2 T sugar. This bulgogi sauce works great with grilling meats. Use as marinade and grill. -- posted by Rinshinomori

Arby's Sauce - Copycat

Thu, 03 Sep 2009 12:03:17 -0400

From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. There are similar recipes posted for this sauce, but this recipe has the addition of dark brown sugar and Worcestershire, which makes a big difference. -- posted by mailbelle

Mcdonalds Big Mac Sauce

Fri, 04 Sep 2009 10:14:19 -0400

It's actaully a little bit more than 1000 island dressing -- posted by GingerlyJ

Bistro Sauce

Fri, 04 Sep 2009 10:31:48 -0400

This is the best sauce ever, for just about anything. It has a bit of a spicy kick, but the amount of Tabasco can be toned down. The sauce is also known as "remoulade," in some circles. It's very versatile-- good for dipping, as well as a spread for sandwiches. -- posted by Jynxxycat

Seafood Cocktail Sauce

Sun, 06 Sep 2009 10:09:17 -0400

I found this in my recipe file, handwritten on a scrap of paper - never been tried out though ! -- posted by katew

Parmesan Garlic Sauce

Sun, 06 Sep 2009 10:35:17 -0400

Here is a sauce similar to one of the new sauces offered at Buffalo Wild Wings. Found on the web. -- posted by MissyCakes

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Bobby's Grilled Tomato Jam

Tue, 08 Sep 2009 15:50:07 -0400

Adapted from Bobby Flay. One of the condiments served with Tandoori Spiced Chicken. I absolutely adore the Grilled Tomato Jam - leftovers are wonderful with toasted bread. -- posted by Misa

Arugula Mayonnaise

Tue, 08 Sep 2009 16:59:39 -0400

Biscuit says this stuff is addictive - and I'll take her word on anything. She found the recipe at epicurious and has used it on just about every sandwich she's made since. At the epicurious site, they use it in a smoked turkey sandwich, with extra (whole) arugula leaves on the turkey slices. Posted here so I can find it when I need to make it. :-) -- posted by evelyn/athens

Old New Orleans Remoulade Sauce

Tue, 08 Sep 2009 17:10:19 -0400

This recipe comes from JoAnne Clevenger, owner of New Orleans' Upperline restaurant. It was made to serve over fried green tomatoes, seafood and whatever else you want to eat it with! -- posted by Sharon123

King Augustus Sauce

Wed, 09 Sep 2009 12:58:21 -0400

A very tasty sauce for seafood. -- posted by Cooking Master

Lizzie's Blender Hollandaise

Thu, 10 Sep 2009 11:42:23 -0400

My late MIL had a recipe for everything! This is her never-fail-to-impress quick and easy hollandaise. This can be made in advance, kept in a jar in the refrigerator then reheated in a double boiler over hot, not boiling water. It can also be used as the base for Bearnaise. -- posted by Trinkets

Lizzie's Alfredo Sauce

Thu, 10 Sep 2009 14:52:00 -0400

My late MIL had a recipe for everything! This is the creamy Alfredo sauce she would serve with either fettucini or Chicken and noodles. -- posted by Trinkets

Lizzie's Tartar Sauce

Thu, 10 Sep 2009 15:04:15 -0400

Another of my late MIL's creations. Wonderful with fried catfish. I like to add 1 TBS of Tabasco. -- posted by Trinkets

Red Wine Sauce

Thu, 10 Sep 2009 17:02:26 -0400

An easy red wine sauce that can be used with beef, lamb, venison or even chicken. -- posted by gailanng

Mark Bittman's Fast, Down Home Barbecue Sauce

Thu, 10 Sep 2009 17:04:46 -0400

A quick barbecue sauce for whatever you want to use it for. -- posted by budgiesntiels

My Marinara

Mon, 14 Sep 2009 13:36:48 -0400

This marinara is a offshoot from the recipe I found in the most recent issue of the "best of the best from florida" cookbook. I love this recipe because this pasta sauce has sustinence. This recipe yeilds about 5 1/2 mason jars of marinara. Great for gifts or to keep in the freezer. NOTE: when using the canned tomatos opt for whole because the diced tomatos have a weird taste because of what is used to hold them together. Also I dont measure the herbs so use them at your discretion. -- posted by Crazy4Curry

Mamaw Betty's Barbecue Sauce

Mon, 14 Sep 2009 13:49:52 -0400

Our Mamaw Betty has made this for as long as anyone can remember. It's simple. I think that's why we like it so well. My kids love it on EVERYTHING. -- posted by Chef #942881

Mamaw Betty's Barbecue Sauce

Mon, 14 Sep 2009 13:50:13 -0400

Our Mamaw Betty has made this for as long as anyone can remember. It's simple. I think that's why we like it so well. My kids love it on EVERYTHING. -- posted by Chef #942881

Wallie's BBQ Sauce

Mon, 14 Sep 2009 17:21:09 -0400

Wallie says to use this sauce while cooking . It burns some, but "that's what makes it good". -- posted by Miss V

Raising Cane's Chicken Finger Dipping Sauce

Mon, 21 Sep 2009 01:13:59 -0400

If you're a Raising Cane aficionado, you'll appreciate this recipe. -- posted by gailanng

Copper River Barbeque Sauce

Tue, 22 Sep 2009 13:38:26 -0400

Found this on www.fiery-foods.com & though it was developed for the fantastic copper River salmon I plan to give it a try on our local bluefish, puppy drum, King & Spanish mackerels that we catch & cook on the grill. Prime fall fishing starting up so will be trying this out on the next catch du jour. Will be making a batch tomorrow & letting it set in the fridge a few days (going fishing Friday). I plan to substitute peanut oil as I detest the aftertaste of canola oil. Baste the fish generously while cooking over indirect heat. -- posted by Buster's friend

Longhorn Steakhouses' Honey Mustard

Wed, 23 Sep 2009 14:17:46 -0400

This is my all time favorite restaurant. My mom has worked there for 6 years, and in that time, she's picked up on a lot of their secrets in the kitchen! This makes the perfect dip for chicken tenders. It's all I've used it for, but I'm sure it's great on pretty much everything else :) This recipe makes a lot..it works our to be like this--how ever much mayo you use, is about how much you'll end up with. But it does keep well in the fridge for a while. Enjoy. -- posted by Brim05005

Summer Tomato Sauce

Mon, 28 Sep 2009 14:01:12 -0400

From "Pasta Harvest" cookbook by Janet Fletcher -- posted by Chef Itchy Monkey

Five Minute Tomato Sauce Recipe

Mon, 28 Sep 2009 15:48:36 -0400

This recipe is courtesy of Heidi Swanson at 101cookbooks.com, and it makes some of the best pizza sauce I've ever had! It also works well with a variety of pastas, as breadstick dip, or just about anything else you could need tomato sauce for. -- posted by Chef #810983

Orange Rosemary Fig Jam

Mon, 28 Sep 2009 15:56:44 -0400

This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment. -- posted by ~Rita~

Fresh Herb and Cheese Sauce

Tue, 29 Sep 2009 11:37:55 -0400

The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon -- posted by Karen Elizabeth

Mojito Sauce

Thu, 01 Oct 2009 00:58:53 -0400

From Daisy Martinez. To use with Tostones or Chicharrones de Pollo. -- posted by nsomniak6

Cal's Romesco

Mon, 05 Oct 2009 16:52:07 -0400

Romesco Sauce is a classic Spanish condiment that is served with anything from fish to poultry, beef to lamb! Try it and let me know how you like it... http://ChefCallahan.com -- posted by Chef Michael Callahan

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Brown Sauce for Egg Foo Yung

Tue, 06 Oct 2009 11:36:12 -0400

Makes a savoury gravy for dipping. -- posted by Cecily Parsley

Vegetarian Portobello French Dip Sandwich

Wed, 07 Oct 2009 11:38:15 -0400

This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups... -- posted by blucoat

Honey Mustard Sauce

Thu, 08 Oct 2009 10:37:20 -0400

Very simple, easy, delicious honey mustard sauce -- posted by BlairL

Easy Alfredo

Thu, 08 Oct 2009 10:56:52 -0400

This is a fast, creamy, thick sauce and tastes good. -- posted by FarahC

Lemon Herb Sauce

Sun, 11 Oct 2009 03:11:02 -0400

Wonderful sauce for asparagus....or other vegetables (maybe eggs benedict) The lemon oil is available at gourmet shops...I had it on hand so that's what I used, once I was out of lemon oil and substituted some lemon juice and zest, the sauce was not as thick - but still quite tasty. (2 T. juice and 2 t. zest) -- posted by Jb Tyler, TX

Horseradish Sauce

Mon, 12 Oct 2009 11:43:00 -0400

The perfect accent for roast beef. Depending on the strength of your horseradish, you may want to taste and add more. We serve this in a chilled bowl at the table. -- posted by Trinkets

Charlie's Sweet 'n Spicy BBQ Sauce

Mon, 12 Oct 2009 14:21:44 -0400

This started with a recipe off the back of a jar of Grandma's Molasses, but that one needed some work. I'm still toying with some of the changes, so any suggestions are welcome. -- posted by Chef #1410445

Leban Sauce

Mon, 12 Oct 2009 17:03:59 -0400

From "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith -- posted by littlemafia

Mango Barbecue Sauce

Mon, 12 Oct 2009 17:08:55 -0400

This yummy but non-traditional sauce came from Emeril -- posted by GingerlyJ

Spicy Red Pasta Sauce

Mon, 12 Oct 2009 17:52:24 -0400

Known in Italian as arrabiata sauce, this is an amazing homemade red sauce. The ingredients are frugal but the end result is delicious. My fiance and I use this often when we are having friends over. Add some chicken sausage and fresh basil if you want to make it extra special. -- posted by quirkycook

Homemade Tomato Sauce

Tue, 13 Oct 2009 14:53:02 -0400

A thick, sweet tomato sauce made from scratch. -- posted by Becca Miller

Aurora Somazzi Clerici's Italian Spaghetti Sauce

Tue, 13 Oct 2009 15:00:19 -0400

My husband's great grandparents setteled in Napa after coming to America from Lugano, Switzerland. Lugano is a town on the border between Italy and Switzerland and has a long roman history- hence the italian style of foods. This is a great sauce that is easy to make and will fill your home with wonderful smells and healthy appetites. Makes about 3 quarts of finished sauce. -- posted by Grace at Sweet Grace's

Raspberry Chipotle BBQ Sauce

Tue, 13 Oct 2009 16:01:31 -0400

This recipes combines inexpensive bottled BBQ sauce with raspberry preserves and spices. You can adjust the heat by adding more or less peppers and adding honey if you like. It's pretty spicy, but mellows as it grills. We use it on baby back ribs, but I imagine chicken or other grilled meats would be good too. -- posted by BakinBaby

Sweet & Sassy BBQ Sauce

Tue, 13 Oct 2009 16:13:27 -0400

My mom got this recipe from an old army buddy of my dad's. I think it's fantastic if you like a sweet sauce. My whole family loves it. If you want it spicier, add more red pepper and break them to get the seeds out. -- posted by BMac

Quick Ginger Chilli Sauce

Thu, 15 Oct 2009 15:53:18 -0400

An easy sauce to serve with meat or seafood appetizers. I created it one day when I served shrimp cocktail and did not have any cocktail sauce -- posted by Chef at Elmstock Tea

Andalouse French Fry / Burger Sauce

Thu, 15 Oct 2009 16:16:01 -0400

This is a fantastic sauce. It's similar to thousand island dressing although it uses fresh ingredients instead of a relish which gives it more of a gourmet twist. I put it on belgium frites, traditional french fries and hamburgers. I love it so much I've started keeping a jar in my fridge at all times. A good tip to finely blend all ingredients is to (carefully) use a cheese grater on the vegetables, that way you're using more of the juice from the vegetables. -- posted by OwlMonkey

Tuna Pasta Sauce

Fri, 16 Oct 2009 10:15:18 -0400

Clearing out my cupboard, and came up with this sauce. It's cheap and easy to make, and low fat. -- posted by KVasanth

Plum Sauce

Fri, 16 Oct 2009 10:22:41 -0400

A great all purpose sauce that keeps for up to 3 months or more. -- posted by Tisme

Speedy White Sauce (Bechamel)-A Cheats Version!

Fri, 16 Oct 2009 17:40:47 -0400

You can't beat a well made bechamel sauce-BUT,if time is short,this is a quick,simple and foolproof version. -- posted by Noo

Low-Fat Vegan Garlic Aioli

Mon, 19 Oct 2009 13:31:54 -0400

I'm not vegan, and don't know any. But this recipe is awsome on a sandwich. I'm sure there are other uses, but I love me some samiches. -- posted by Chef #1346687

Creamy Sherry and Cheese Sauce

Mon, 19 Oct 2009 15:47:03 -0400

Delicious with everything but usually we eat it stirred through pasta as a pasta sauce. Can also be drizzled over chicken or pork. It is really creamy and thick and the addition of the chopped onion, mushroom and pancetta makes it quite substantial and filling. The amount of sherry is an estimation as we never really measure it out but it is approx 50g. You can add more or less as you like. The cooking time is really quick but spend a little extra time on preparation to make sure the onion and mushrooms are really really finely chopped and sliced. This will serve 2 as a pasta sauce but many more as just a sauce to drizzle over meat, up to 5-6 people. The serving sizes here are based on two portions only. -- posted by .x. Lauren .x.

Quick & Tasty Veggie Stir Fry Sauce (Uses Braggs)

Fri, 23 Oct 2009 10:40:52 -0400

This is just a little recipe off the side of a box of silken tofu (Mori-Nu). I didn't care for the entire recipe, which involved broiling the tofu...far too much effort to put the oven on when you're planning to stir fry. What I did like about the recipe was the sauce - quick and simple for those days when you don't have time to mess around with too many ingredients, but still don't want to open up a packaged sauce. You can thicken up the sauce if you choose, or add some heat if that's what you're going for. As this has honey I can't say it's vegan, however I think you could sub agave or some other sweetener quite nicely (brown rice syrup??). Let me know if you try that. The original recipe said it was enough for 4, but if I was making it for 4 adults I would probably double it which is why I said it serves 3. Enjoy! -- posted by magpie diner

Nana King's Sweet Chili Sauce

Mon, 26 Oct 2009 17:52:48 -0400

Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned. -- posted by Hungry Hogareno

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

Sage and Onion Sauce for Pork

Tue, 27 Oct 2009 01:48:21 -0400

Copied out of a library book many years ago, for use with pork chops. -- posted by Cecily Parsley

Orange Ginger Sauce for Duck

Tue, 27 Oct 2009 18:35:50 -0400

Intended to accompany Golden Roasted Duck ( #rz. 240817.) -- posted by Cecily Parsley

Mushroom Sauce

Fri, 30 Oct 2009 17:28:05 -0400

http://laylita.com/recipes/2008/03/23/gavin%e2%80%99s-special-pastas/ -- posted by ThatSouthernBelle

The Perfect Gravy

Sun, 01 Nov 2009 10:15:28 -0500

Many people grill or deep-fry turkey and don't have pan drippings to jump-start the gravy. This recipe will still give you that homey flavor. Recipe is from Family Circle. -- posted by Lainey6605

Orange Anaheim Pepper Sauce

Mon, 02 Nov 2009 15:26:16 -0500

Great as a sauce for Wasabi Crust Baked Salmon Fillet, from Lee Bailey's New Orleans Cookbook -- posted by Miss V

Hormel Beanless Chili Copycat

Tue, 03 Nov 2009 11:17:35 -0500

This is a delicious copycat recipe for Hormel Beanless Chili. The secret ingredient in crushed Fritos Corn Chips.They add a unique flavor and texture to the chili. We serve this over hot dogs, hamburgers, polenta, grits, etc. -- posted by Antilope

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Nif's 1 Ww Pt. Spaghetti Sauce

Wed, 04 Nov 2009 12:30:09 -0500

I thought I had spaghetti sauce and had planned to make spaghetti and meatballs for supper. I hope you like this version. You can play around with it and add a bunch of sauteed veggies. I just didn't have time! Enjoy! -- posted by Nif

Mango-Orange Sauce

Wed, 04 Nov 2009 13:03:59 -0500

Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations. -- posted by Jainene

Sauce Vierge

Thu, 05 Nov 2009 02:17:09 -0500

This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine. -- posted by Ice Cool Kitty

Uncle Lou's Sweet Spicy Love

Sat, 07 Nov 2009 13:16:33 -0500

From Diners, Drive-ins and Dives cookbook. -- posted by mightyro_cooking4u

Sarasota's Herb Vegetable...and so Much More...sauce

Sun, 08 Nov 2009 08:59:47 -0500

This is so great to remember and keep on hand. You can use this on roasted or grilled tomatoes, asparagus, beans, peas, broccoli, cauliflower, just about anything or any vegetables. Also, on fish, even scallops and shrimp. I'm sure I use it on more than that, but just enjoy. It is a really good sauce. -- posted by SarasotaCook

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

Delicious Tomato Vodka Cream Sauce

Mon, 09 Nov 2009 10:49:49 -0500

The is delicious over a hearty noodle. I have been tinkering with this recipe for years and finally may have gotten it right. -- posted by Court817

Roasted Red Pepper Sauce (Healthy Version)

Tue, 10 Nov 2009 20:58:32 -0500

I was looking for a healthy way to flavor lean meats such as poultry and pork loin. This is what I came up with. Slicing the meat before you add the sauce seems to better disperse the flavor, and it looks nicer. -- posted by Cyril

Wilson's Barbeque Award-Winning Eastern Carolina Vinegar Sauce

Thu, 12 Nov 2009 00:26:57 -0500

From Diners, Drive-ins, and Dives cookbook. Courtesy of Ed Wilson, owner of Wilson's Barbeque, Fairfield, Conn. -- posted by mightyro_cooking4u

Jezebel Sauce

Thu, 12 Nov 2009 00:45:01 -0500

From Diners, Drive-ins and Dives cookbook. Courtesy of Gwen Manci of Manci's Antique Club, Daphne,Ala. -- posted by mightyro_cooking4u

Classic Thai Peanut Sauce

Thu, 12 Nov 2009 15:05:16 -0500

This came from my 101 Deep Fryer Recipes cookbook, as a dipping sauce for some kind of Thai meat fritter. The fritter didn't look too appetizing but this sauce is really good and quite simple to make. Yields about 1 cup of sauce. And this delightful sauce is vegan! -- posted by the80srule

Mole Verde -- Mexican Green Sauce

Thu, 12 Nov 2009 15:39:34 -0500

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the Aztecs, who used it for cooking as well as for medicinal purposes. Hoja Santa (sacred leaf) is an aromatic herb with a heart-shaped, velvety leaf growing in tropical Mesoamerica and is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper. It is an essential ingredient for mole verde. -- posted by Molly53

Chicken a La Howard

Fri, 13 Nov 2009 11:59:51 -0500

Threw this recipe together with odds and ends I had in my ktichen. Came out fabulous! An easy meal to make, with ingredients most people usually have on hand. Make sure not to overdo it with the cream...Bon Appetit! -- posted by Chef Fishy

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Ginger Yogurt Sauce

Fri, 13 Nov 2009 17:13:16 -0500

From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. -- posted by WiGal

Carbonara Sauce

Fri, 13 Nov 2009 23:38:17 -0500

A nice fast tasty carbonara sauce. -- posted by Buster's friend

Grampa Dave's Texas Chainsaw Barbeque Sauce

Mon, 16 Nov 2009 18:10:47 -0500

A tangy and sweet barbeque sauce that is absolutely perfect for ribs, pulled pork or chicken. It's the result of trial and error over several years and many batches of sauce. I'm sure 99% of you will like it (or LOVE it)! -- posted by Grampa Dave

Sandy's Spaghetti Sauce

Mon, 16 Nov 2009 22:51:59 -0500

Another creation by my mother-in-law, who is one of those cooks that can come up with delicious recipes off the top of her head! The sauce is more chunky than smooth texture. Yield: Enough sauce for about 1 lb of pasta. -- posted by The Wallaces

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Tue, 17 Nov 2009 00:54:45 -0500

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas. -- posted by Molly53

Roasted Garlic and Herb Creme Fraiche

Tue, 17 Nov 2009 21:35:51 -0500

great with the recipe I posted for Prosciutto-wrapped chicken! -- posted by GoldsmithLissa

Grand-Mere Bosse's Spaghetti Sauce

Wed, 18 Nov 2009 15:48:23 -0500

I found this recipe in a regional magazine (Saltscapes) and thought I'd share it with you - hope you enjoy! -- posted by Chef mariajane

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

Ninja Fresh Basil Pesto

Mon, 23 Nov 2009 11:48:12 -0500

Ninja cookbook. -- posted by mightyro_cooking4u

Ww Rich Rosemary Gravy

Mon, 23 Nov 2009 16:24:39 -0500

from WW.com By straining the gravy at the end, you get rid of any lumps and guarantee it will be silky smooth. And while some fat is used in this gravy recipe, its still just 1 POINTS® value for a generous 1/4 cup serving, so pour it on! -- posted by SVSOUZA