Recipezaar: Savory Sauces,Served Hot recipes

Sweet Pasta Sauce

Tue, 25 Apr 2006 09:41:41 -0400

This is a beautiful sweet-tasting past sauce. It takes about 10 minutes to make - just about the same time it takes to cook the pasta (or noodles). -- posted by Huw2005

Savory Sauce

Mon, 01 May 2006 21:11:11 -0400

I love using this sauce over broiled chicken breast...which alone can be rather dry. It dressed up fish also. I usually triple the recipe because it can blend into other recipes...and it freezes well! -- posted by Happy Harry #2

Filet Mignon With Chipotle Adobo Sauce

Tue, 02 May 2006 11:35:15 -0400

Spicy grilled steak. -- posted by ~Rita~

Biaggi's Alfredo Sauce

Tue, 30 May 2006 14:10:53 -0400

From Biaggi's Italian Restaurant in Salt Lake City, this scrumptious alfredo sauce is meant to go with another recipe I submitted: Biaggi's Farfalle Alfredo. -- posted by Deb's Recipes

Easy Marinara Sauce

Mon, 05 Jun 2006 17:20:57 -0400

A simple and flavorful marinara sauce that can be used instead of store-bought spaghetti sauce. I like it served hot over cooked pasta and topped with fresh-grated Parmesan cheese. -- posted by Deb's Recipes

Sweet Red-Onion Sauce

Tue, 06 Jun 2006 14:41:19 -0400

Great with mature cheese, cheese quiche, or cheese biscuits or rusks. Can be served hot or cold. Serve with fresh cracked pepper. Vegans can use olive oil instead of butter. -- posted by Michael Keizer

Mexican Steak With Chimichurri Sauce

Sat, 15 Jul 2006 22:28:24 -0400

Prep time includes 30 minutes of marinating. Flavorful garlic and herb sauce with smokey heat. Goes great with mashed potatoes and a salad. Sauce also goes nicley on burgers. -- posted by littleturtle

My Cuban Black Beans

Sat, 05 Aug 2006 16:57:00 -0400

My husband and I love Cuban food so much, but don't always have the time (or money ;)) to go to a restaurant, so I decided to teach myself how to cook Cuban food. This is my variation of Cuban Black Beans that I came up with myself, but I guess it's quite traditional. (prep time does not include soaking beans, give it about an hour or two) -- posted by Krystal-Belle

Frankie's Meatballs (Pasta Sauce)

Mon, 07 Aug 2006 21:04:16 -0400

Heres the recipe that won Emerils Italian contest in 2005 from Frankie Imbergamo from Boston. -- posted by Sandi (From CA)

Remaulade Sauce for Vegetables/Fish

Mon, 07 Aug 2006 21:32:13 -0400

This is a blender sauce, chilled, until a few minutes before serving, then warmed to serve with cooked cauliflower, broccoli, kohlrabi,asparagus.To be used on grilled or pan fried fish as well. See note below. -- posted by Montana Heart Song

What's Alfredo Sauce?

Mon, 07 Aug 2006 23:10:06 -0400

I call it that because my in-laws have never had alfredo sauce until one night when I made it for them. I was totally shocked and told them they just had to try it and they were all very happy that they did. This is a great alfredo sauce that's packed with loads of flavor. -- posted by Krystal-Belle

Curried Béchamel

Mon, 14 Aug 2006 22:36:41 -0400

This smooth, creamy sauce tastes great with my Roasted Chicken with Curry Leaves and Spices! -- posted by Love, Laugh, Eat!

Mediterranean Tomato Fish Sauce

Fri, 29 Sep 2006 20:38:38 -0400

I got this recipe out of a wonderful cookbook for Mediterranean cooking, and this is the modification. -- posted by lechaim

Bolognese Made by a Polish Girl !

Wed, 01 Nov 2006 20:51:04 -0500

This sauce can be divided into single servings, frozen for future use. When reheating go ahead and add some VODKA and cream for a great vodka meat sauce (here's the Polish part)! I made this with only 1 tablespoon Olive oil and lean meats trying to keep the fat down and didn't lose anything in taste! Delicious in a meat lasagne or a baked ziti dish. Top a pizza or go a whole different way and place in a pie dish and top with mashed potatoes for a Italian shepherds pie! Now that's South meets East meets Western Europe! ;) Enjoy! -- posted by ~Rita~

Piquant Sauce for Fish

Mon, 13 Nov 2006 19:00:23 -0500

From the United States Regional Cookbook, Culinary Institute of Chicago, 1947. -- posted by Molly53

Mustard Sauce for Fish

Tue, 14 Nov 2006 16:35:49 -0500

From The United States Regional Cookbook, Culinary Institute of Chicago, 1947. -- posted by Molly53

Macadamia Nut Butter Sauce (For Chicken or Fish)

Mon, 27 Nov 2006 17:32:13 -0500

Goes well over chicken, mahi mahi, or rice. Very attractive. -- posted by littleturtle

Cabernet Peppercorn Dipping Sauce

Sat, 16 Dec 2006 15:27:57 -0500

Serve warm with baked fully-cooked ham. -- posted by Dancer^

Chicken a La King Baked Potato Topping

Tue, 02 Jan 2007 18:21:45 -0500

This recipe came from Paula Deen's newest cookbook "Celebrates". This is a great cookbook because it's set up in menus for various events over the year. This one is in the Graduation Potato Bar menus. So, if you're setting up a potato bar, this is a great addition. There are several others too, that I am also posting. -- posted by Redneck Epicurean

Steak and Mushroom Baked Potato Topping

Tue, 02 Jan 2007 18:21:52 -0500

Another Tater Topping recipe from Paula Deen's "Celebrates!" cookbook. She states, "This is for people like me-meat and potato eaters!" -- posted by Redneck Epicurean

Spinach and Chicken Southwestern Egg Rolls W/ Avocado Ranch Dip

Fri, 05 Jan 2007 14:49:01 -0500

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this. -- posted by Printessa

Green Chili Sauce

Wed, 10 Jan 2007 13:59:03 -0500

Another of my favorites from "Low Fat Mexican Recipes." this basic sauce can be used over many traditional Mexican dishessuch as enchiladas, burritos, tostadas and huevos rancheros. Green chile sauce is more perishable than red and should be made fresh. -- posted by Happy Hippie

Red Chili Sauce

Wed, 10 Jan 2007 14:07:05 -0500

Another of my favorites that "Low Fat Mexican Recipes" cook book need to be credited for. This is an awesome lowfat chili sauce recipe that can be used with many mexican recipes. -- posted by Happy Hippie

Spicy Chili Sauce

Mon, 15 Jan 2007 15:40:03 -0500

This sauce is an accompaniment to the Mexi Meatballs I've posted. Hope you enjoy it, let me know. -- posted by Happy Hippie

Hazelnut Brown Butter Sauce

Thu, 18 Jan 2007 16:23:13 -0500

A sauce to accompany pasta or could be served over a nut crusted fish I suppose. I will be putting over butternut ravioli for an upcoming italian themed party. Came from a website entitled "Check it". -- posted by DogAndCatDoc

Eds Caribbean Fish Sauce

Tue, 13 Mar 2007 17:19:34 -0400

My husband loves to cook and when he creates it's usually very different and outstanding. He created this sauce for grilled Cobia (Lemonfish) the weekend we celebrated our 25th wedding anniversary. It would be great for any firm meated fish or even grilled chicken. -- posted by Trinkets

Barbecue Sauce

Fri, 16 Mar 2007 17:28:34 -0400

Based on recipe in Martha Stewart Living, January 2007 issue (but better). It covers (well) 10 western-style ribs. -- posted by Chef #263911

Pizza Sauce

Sun, 13 May 2007 17:42:04 -0400

I was on a quest to create a pizza sauce that tasted good, but had some extra "hidden" veggies in it to make my pizza more heatlhy. I started with a couple recipes I found on here by SAMS_Club and NCMysteryShopper, and added some things of my own. This sauce has a little kick to it, and you really can't taste the extra veggies. -- posted by MistyCat82

Red Wine, Herb and Onion Gravy

Sun, 27 May 2007 23:56:32 -0400

This richly flavoured red onion and wine gravy is excellent with home-made bangers and mash -- posted by English_Rose

Eggplant Tomato and Basil Sauce

Mon, 28 May 2007 21:12:35 -0400

A beautiful sauce to serve on, or stir through pasta perhaps with some fresh parmesan if desired. -- posted by Rainette

Instant Cheese Sauce II

Sat, 02 Jun 2007 20:14:23 -0400

This is a very good, quick and easy cheese sauce that has many uses such as topping vegetables and baked potatoes. -- posted by Happy Hippie

Quick White Sauce

Sat, 02 Jun 2007 20:15:45 -0400

Very good, easy and quick. Serve over cooked vegetables, chicken, meat loaf, fish, corquettes or pork chops. -- posted by Happy Hippie

Caviar Butter Sauce

Wed, 20 Jun 2007 16:49:11 -0400

A superb sauce - the rich butteriness beautifully balanced by the salty tang of black caviar. Serve with a delicate white fish such as sole. Definitely for a special occasion! -- posted by English_Rose

Mustard Butter Sauce

Wed, 20 Jun 2007 22:28:08 -0400

Add a touch of luxury to grilled meats or fish with this simple recipe for a rich mustard sauce. Especially good with steak. -- posted by English_Rose

Semi-Homemade Garlic Lover's Pizza Sauce

Fri, 29 Jun 2007 22:14:10 -0400

A couple of times, I have wanted to make my own pizza sauce but was short of time. I always try to do new things. If you love garlic, you should love this sauce! -- posted by VickyJ

Super-Simple Fast Mustard Cream Sauce

Sat, 07 Jul 2007 00:32:04 -0400

I have been in a super-fast, super-easy mode over the last couple of days, trying to find shortcuts for my favourite recipes. Not everything worked out well, but this one did. Good with jacket potatoes. Crème fraîche can be replaced with sour cream. -- posted by Michael Keizer

Black Olive and Pecan Cream Sauce

Sun, 08 Jul 2007 18:19:40 -0400

A robustly flavoured chunky sauce - delicious with pasta or poultry. -- posted by English_Rose

Cumberland Sauce

Sun, 08 Jul 2007 18:33:32 -0400

Stir up an irresistible accompaniment to ham, game or sausages with this fabulous recipe for Cumberland Sauce from Richard, Earl of Bradford. -- posted by English_Rose

Turkey or Chicken Glaze

Wed, 18 Jul 2007 14:29:18 -0400

This simple cranberry glaze adds a delicious sweetness to roast turkey or chicken, ideal for Thanksgiving or Christmas or any other time of year! -- posted by English_Rose

Turkey Gravy

Thu, 19 Jul 2007 16:46:31 -0400

A reliable basic gravy recipe that you can return to again and again. -- posted by English_Rose

Honey Glaze

Thu, 19 Jul 2007 16:47:47 -0400

Ready in a shake (literally!), this tasty glaze will add a layer of lip-smacking flavour to chicken, pork or bread. The glaze would also be suitable for use when barbecuing. -- posted by English_Rose

Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

Wed, 01 Aug 2007 18:48:58 -0400

This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal. -- posted by littleturtle

Mikey's Favorite Meatless "paghetti" Sauce

Thu, 09 Aug 2007 22:40:38 -0400

My kids and I prefer meatless spaghetti sauce. (Hubby has to have meat in everything, but that's his problem.) DS#2 got his interest in cooking from this recipe. I let him sit on a high stool by the stove and his job is to gently stir the sauce. Keeps him busy for a good 30 minutes. He is a self-proclaimed "good cooker." ;) This makes enough for a very saucy 1 lb of spaghetti or a not-as-saucy 1 1/2 lb spaghetti. -- posted by *Parsley*

Kicked up Jar Sauce Thick and Chunky

Thu, 23 Aug 2007 16:58:38 -0400

I just can't do straight jar sauce so I kick it up. Never add sugar for I find them very sweet. I make this different ever time so do adjust to your liking and what your cupboard holds. -- posted by ~Rita~

One Shot Smokin', Huntin' and Fishin' Outdoor Cookin' Sauce!

Wed, 29 Aug 2007 23:14:32 -0400

The "One Shot" is a generous slug of Bourbon whiskey, (My husband's favourite tipple after Scotch Whisky!) which I think really gives this sauce a lovely mellow feel to it. The "Smokin'" comes from the addition of liquid smoke and chipotle peppers, and the rest of the title tells you this is GREAT if used whilst cooking meat, poultry, sausages or fish OUTDOORS, preferably over wood or coals! I devised this barbecue/marinade sauce some time ago, and I have decided to post it now, in order to enter the Grilling and Barbecue Forum's BBQ sauce contest! I hope you enjoy this as much as we do - happy OUTDOOR cookin'!! N.B. Quantities listed fill a large jam jar, about 20 fluid ounces - you can cut back on the ingredients to suit your requirements, but it does keep very well in the fridge. -- posted by French Tart

Salsa Verde

Sun, 23 Sep 2007 22:56:38 -0400

This incredibly versatile Italian sauce is piquant and salty. It's traditionally paired with boiled meats but its green, garlicky, tangy flavour makes it an ideal accompaniment to roasted vegetables, cheeses, and any kind of fish or shellfish. Alter the ingredients to suit your taste and your store cupboard, leaving out the anchovies if you want it to be vegetarian. -- posted by English_Rose

Asian Orange Sauce

Mon, 24 Sep 2007 19:27:06 -0400

Try this on fish, chicken or pork. -- posted by dicentra

Thai Peanut Sauce

Mon, 08 Oct 2007 22:49:07 -0400

Sweet and Spicy sauce, with many different ways to use it. We like garlic and ginger so we may have added a little more then you may like! -- posted by Chef #608342

Sweet and Sour Chambord Sauce

Fri, 19 Oct 2007 23:12:34 -0400

From La Vie de Chambord Liqueur, this is great over pan-seared salmon. -- posted by ~Jen~

Traditional Gravy for Roast Beef, Lamb, Pork or Duck

Wed, 07 Nov 2007 01:11:27 -0500

A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed at the end of the recipe, depending on what type of roast meat you are serving. This recipe has been taken from Delia Smith's How to Cook Book one. -- posted by French Tart

Enchilada Sauce

Tue, 27 Nov 2007 20:17:27 -0500

My mom somehow came up with this sauce and she won't tell me how, but it's darn good. -- posted by Diana [KKc]

Calendar Girls Curvaceous Cranberry and Kumquat Sauce With Port

Tue, 25 Dec 2007 13:41:35 -0500

I don't know if any of the Calendar Girls actually make this sauce, but it was published in the Woman's Institute Christmas Cookbook, so it is possible that they may have made it! This is my own recipe based on that WI recipe - vibrant, curvaceous and colourful plump fresh cranberries cooked with fresh kumquats, port and orange juice - then throw in a cinnamon stick just for good measure! If you are making this for children or those who don't drink alcohol, just leave out the port and add extra orange juice. This sauce will sit quite happily in the fridge - once made - for up to a week; it can also be frozen - just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day. -- posted by French Tart

Healthier Hollandaise Sauce With Variations

Mon, 07 Jan 2008 17:07:31 -0500

This still has egg and butter, but buttermilk helps lighten it up. Is low-carb, low saturated fat, low cholesterol, low sodium and even heart healthy according to realage.com . Great for healthier Eggs Benedict or served over steamed asparagus, green beans or even Brussels sprouts. Includes variations for Sauce Moutarde (with mustard) and Sauce Maltaise (with orange juice) as well as microwave reheating directions. From Eating Well. -- posted by Tee Lee

Mexican Black Bean Sauce

Tue, 22 Jan 2008 02:10:50 -0500

This is a sauce that accompanies an entree; it's pooled onto each serving plate, and the main dish, such as a chili relleno or a chicken breast, is placed on top. -- posted by lynnski / LA

Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

Fri, 25 Jan 2008 18:31:44 -0500

First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme. -- posted by French Tart

Valentine's Day Spicy Pasta Sauce

Mon, 11 Feb 2008 19:35:30 -0500

Warm up your significant other this Valentine's Day with this super easy pasta sauce. What better way to spend Valentine's Day than at home heating up your honey. Serve with a good pinot noir and a wink! -- posted by searsponcho

Chicken With Creamy Green Onion Sauce

Thu, 13 Mar 2008 00:39:37 -0400

This creamy, smooth and tangy sauce is a hit in our house over chicken or asparagus. The sauce is simple but impressive enough for company too. -- posted by Krista Roes

Cheesy White Sauce! Microwaved for Quickness and Ease.

Tue, 25 Mar 2008 00:24:57 -0400

I came up with this Fast and rich and creamy sauce while making the Recipe #293411. The uses for this sauce are endless. Top any veggie, toss noodles or pasta with it, pour it over fried eggs, over savory crepes.............. Be careful when adding salt for the cheese adds salt to the sauce. -- posted by ~Rita~

Chunky Tomato Sauce

Wed, 02 Apr 2008 02:11:26 -0400

Keep a batch of this delicious homemade sauce on hand for adding to pasta dishes and ratatouille. This sauce will keep in the fridge for several days. It also freezes very well. -- posted by English_Rose

Traditional Gravy

Tue, 29 Apr 2008 01:36:08 -0400

This is the way my grandmother - an excellent cook - taught me to make gravy. I remember having to stand on a box in front of the stove to allow me to reach to stir! This has to be the best way to make gravy! -- posted by English_Rose

Just a Mere Tomato Sauce!

Tue, 03 Jun 2008 15:22:20 -0400

Quite simple and just right for a light style pasta dish. By the time the water is boiling for the pasta, this is already simmering. Like I said, simple! -- posted by Happy Harry #2

Low Fat Vegetable Spaghetti Sauce

Thu, 05 Jun 2008 01:15:13 -0400

I love this 'easy to make' homemade sauce. It's bursting with all of the veggies that I love. -- posted by mydesigirl

Chorizo Gravy or Sauce

Mon, 09 Jun 2008 00:51:46 -0400

This is wonderful over biscuits, but it would also be fantastic over a pork tenderloin, grilled chicken breast, any white fish, and mashed potatoes. -- posted by VickyJ

Vegetarian Pasta Sauce

Tue, 01 Jul 2008 20:34:53 -0400

This recipe is good with spaghetti!! -- posted by Angel Amzz

Hot Horseradish Sauce

Mon, 21 Jul 2008 02:15:24 -0400

Serve this with hot roast beef or boiled beef. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Granny's Tomato Gravy

Fri, 08 Aug 2008 02:02:12 -0400

Recipe from Crystal Van Poppe in her booklet "Redneck Recipes". Serve over rice, veggies, or meatloaf- whatever you like. I would recommend using nice ripe home grown or heirloom tomatoes in this for the perfect flavor. -- posted by Sue L

Hearty Spaghetti Sauce

Thu, 04 Sep 2008 22:00:29 -0400

This makes a rich, hearty sauce that gets better the longer it cooks. Sub fresh herbs for dried- I usually try to :) Also great with green pepper, olives or mushrooms added. -- posted by newmama

Thai Peanut Sauce

Sat, 13 Sep 2008 23:29:24 -0400

I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use. -- posted by senseicheryl

Warm Beet Juice Vinaigrette

Fri, 03 Oct 2008 18:55:41 -0400

From the cookbook, "A New Way to Cook by Sally Schneider". This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat noodles. The bright colour of the beets makes for a beautiful presentation. You can create a design on the plate and then place the food on top of that. -- posted by blucoat

Portabella Port Sauce for Steak

Sun, 26 Oct 2008 17:14:35 -0400

Adapted from a recipe by J Kenady at www.allrecipes.com. Great served over pan-roasted steaks; use the same pan the steaks were in, and incorporate the meaty juices. -- posted by DrGaellon

Meg's Red Sauce (Loaded With Tomatoes and Mushrooms)

Fri, 31 Oct 2008 00:21:46 -0400

I created this recipe in my kitchen one day. It is now my favorite pasta sauce! It is very easy to make and has the best flavor -- much better than using canned sauce and about the same price. For the red pasta sauce and stewed tomatoes, there are tons of varieties on the grocery shelves these days, so you can switch this up dramatically. Of course, you can also substitute fresh ingredients for canned. -- posted by Chef #1006007

Roasted Chicken Jus - Tyler Florence

Sun, 16 Nov 2008 23:35:29 -0500

From "Tyler's Ultimate," episode "Ultimate Cordon Bleu." -- posted by DrGaellon

Fettucini Diablo by Tyler Florence

Sun, 14 Dec 2008 00:12:20 -0500

Entered for safe-keeping, I love "diablo" pasta sauces for a change of pace. Note that creamy ricotta may not be substituted for the hard cheese sold as ricotta salata; if you can't find it, use shavings of the best hard Parmesan or Romano cheese available to you. San Marzano tomatoes are a variety of plum tomatoes considered by many chefs to be the best sauce tomatoes in the world; brands available in supermarkets include Cento, La Bella, Solinia and Vanita. As for the olives: does your supermarket have an "olive bar" that allows you to get a little of this and a little of that? -- posted by KateL

Tasty Low-Fat Stir-Fry Sauce

Tue, 30 Dec 2008 00:46:10 -0500

A wholesome and delicious stir-fry sauce. -- posted by English_Rose

Spiced Red Pepper Sauce

Mon, 05 Jan 2009 01:14:59 -0500

A handy and versatile sauce, which goes down a treat with everything from pasta to fried chicken strips and meaty grills -- posted by English_Rose

Béarnaise Sauce

Mon, 05 Jan 2009 23:53:00 -0500

Add a touch of luxury to your steak with this recipe for a classic French, tarragon-flavoured sauce. -- posted by English_Rose

Creamy Italian Porcini Mushroom Sauce

Tue, 06 Jan 2009 02:01:46 -0500

A creamy mushroom sauce ideal to serve over oven roasted chicken. -- posted by English_Rose

Paprika Dressing

Wed, 07 Jan 2009 18:59:07 -0500

This vibrant sauce makes a great accompaniment to roasted fish or grilled chicken. -- posted by English_Rose

Guilt Free West Coast Cheese Sauce

Mon, 26 Jan 2009 15:04:35 -0500

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet", listed as a topping for Guilt Free West Coast veggies. Sam Miles emailed me 1.26.09 to say the sauce should resemble thin pancake batter, and used sparingly; she agreed it was best to start with 1/2 cup of skim milk (I suggested evaporated skim milk for better consistency). -- posted by KateL

Parsley Pesto

Tue, 27 Jan 2009 00:46:33 -0500

Make this alternative to normal basil pesto when basil is not available or when you just fancy a change! Use in the same way as normal pesto sauce. -- posted by English_Rose

Marchand De Vin (Mushroom Wine Sauce) from Scratch

Mon, 02 Feb 2009 01:21:54 -0500

I only make this sauce once a year as it is time intensive (although not difficult), but the results are worth it for special occasions. I make it in steps over several days. It is a combination of several different recipes, so I am posting it here so I don't have to flip through books and pieces of paper next time I make it. It is fantastic with Beef Wellington, which is what I usually make it for, but would be great with other roasted meat such as prime rib, etc. Make sure to use a high quality dry red wine (cabernet, burgundy, zinfandel) or Madeira with this. You don't want to go through all the trouble and not use a fine wine. :) IMPORTANT TIPS: 1. Resist any urge to season the sauces between steps. If you are tasting the sauces as you go, you may think it needs salt. But keep in mind this is reduced in each step and adding any salt, etc. in between steps can result in disaster. Wait until the final sauce to salt and pepper. 2. Use a wooden spoon for stirring sauces as the simmer, not a whisk. A whisk incorporates air and lightens the sauce. You want a dark smooth silky sauce. 3. Skim the fatty foam that rises to the top in each step while simmering. Just use a ladle and skim the top every so often. -- posted by Izzblizz

Tomato and Feta Pasta Sauce

Sat, 07 Feb 2009 01:46:43 -0500

A good way to use up leftover feta. -- posted by English_Rose

Beet Puree

Sat, 07 Feb 2009 13:05:21 -0500

This is both a vegetable side dish and a condiment, and goes with everything from pan fried fish to roast meats. The flavor of the puree is quite intense so you won't need to serve much more than a couple of tablespoons per person. -- posted by English_Rose

Ravigote Sauce

Tue, 17 Feb 2009 08:00:39 -0500

A vinegar sauce seasoned with mustard, shallot, capers and herbs for use with fish or white meat. Can be served cold or warmed through. -- posted by English_Rose

Easy Meat Sauce (America's Test Kitchen)

Mon, 23 Feb 2009 11:06:06 -0500

from America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Bolognese-style meat sauce in under 60 minutes. The meaty flavor comes from the mushrooms; the beef is NOT browned to prevent it from becoming rubbery. Do not be tempted to use a different fat-percentage. 80% lean beef will yield a greasy sauce. 90% lean will become chewy. -- posted by DrGaellon

Creamy Tomato Sauce (America's Test Kitchen)

Mon, 23 Feb 2009 11:21:35 -0500

From America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Works best with short tubular pasta like ziti, penne or rigatoni. -- posted by DrGaellon

Lemon and Herb Butter Sauce

Thu, 05 Mar 2009 16:12:43 -0500

This sauce is particularly good with fish or seafood filled pasta or mushroom filled pasta. -- posted by English_Rose

Bordelaise Sauce a La Virginia Hospitality

Tue, 10 Mar 2009 01:27:44 -0400

This easy sauce helped convince my brothers I could cook. This is the perfect accompaniment to Rare Roast Beef (a clone recipe is Recipe #55918), steak or beef fondue. From "Virginia Hospitality" by the Junior League of Hampton Roads, VA. -- posted by KateL

Sauce Messine for Fish

Wed, 11 Mar 2009 23:55:05 -0400

Elizabeth David's Sauce Messine is very good with boiled or grilled lobster, and with steamed asparagus. In Summer Cooking, published in 1955, Elizabeth David celebrated Britains liberation from wartime rationing with sauces that made joyously free use of the eggs, cream, butter and oil that had been in short supply for so long. Several are flavoured with tarragon and none better illustrates the new feeling of plenty than Sauce Messine, which she describes as perfectly exquisite served with poached fish. -- posted by English_Rose

Pan-Cooked Chicken Breasts With Artichoke Gravy

Tue, 19 May 2009 02:03:13 -0400

This was inspired by a dinner option I had at a friend's wedding. I loved it so much I tried to recreate it as precisely as possible, and I think I came rather close! It's great with mashed potatoes, over which you can pour any extra gravy you have. The flavor of the artichoke really pops out. We also had it with baked zucchini as the side veggie. Just an idea. -- posted by SJBG

Almond, Basil & Tomato Pesto

Sat, 23 May 2009 17:46:57 -0400

A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta. -- posted by English_Rose

Simple Italian Sausage Pasta Sauce

Sun, 24 May 2009 02:38:51 -0400

This is great on pasta or rice. It's very easy and doesn't use a lot of ingredients. You could even add a can of Cannellini or Pinto beans (drained and rinsed) when you add the tomatoes to make the foundation for a basic sausage stew. -- posted by VickyJ

Mary's Savory Marinara Sauce

Tue, 14 Jul 2009 02:33:40 -0400

This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do! -- posted by someone named antoine

Lobster Eggs Benedict

Sun, 09 Aug 2009 21:43:32 -0400

Sheer luxury on an English muffin, and sounds more complicated than it actually is.... From Booty Food by Jacqui Malouf... SHORT CUT: If you don't want to steam the lobster yourself, you can have the fishmonger steam it for you so its nice and fresh. Or.... you can have them in the freezer and stick em in the fridge during the night if you know you're making a fancy breakfast. -- posted by College Girl

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

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.

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

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

Simple & Easy 4-Ingredient Italian Pasta Sauce

Thu, 03 Dec 2009 00:42:43 -0500

This recipe is so easy to make, and it's easy to customize. -- posted by Dave #7

Glorious Vegetarian Gravy for Roast Dinners

Tue, 29 Dec 2009 01:31:46 -0500

This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight. -- posted by MontrealJulia

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