Recipezaar: Sweet Sauces,Vegetarian recipes

Berries Jubilee

Wed, 13 Sep 2006 19:48:17 -0400

This is a berry version of the famous flaming cherries jubilee. Skip the alcohol and flaming step if you prefer; no additional liquid needs to be substituted for the brandy. From Kathleen Desmond Stang and Melissa Monosoff Cooking Light, JUNE 2000. I tried it with Jacques Cardin, which is 80 proof, and didn't get a very dramatic flame. Still, it was worth it, this sauce is exquisite! -- posted by b. limon

Sweet Spring Roll Sauce

Fri, 22 Sep 2006 18:01:23 -0400

A great sauce for dipping spring rolls and egg rolls. -- posted by Karen From Colorado

Apple/Apricot Sauce for Pork

Sun, 08 Oct 2006 20:31:23 -0400

This recipe is simple to prepare and is a nice, sweet compliment to a savory pork dish. -- posted by Gourmet 64

Banana-Date Syrup

Tue, 31 Oct 2006 15:52:57 -0500

Adds a simple, sweet touch to hot pancakes, cooked grains, scones or... I suspect anything else! This basic idea can be endlessly varied, of course. -- posted by White Rose Child

Super Cranberry Sauce

Sun, 19 Nov 2006 14:17:48 -0500

This make a very quick and flavorful side for the holidays. Try this at other times with pork also. Cooking time is an estimate. -- posted by Nana Lee

Baked Gala Applesauce

Sat, 02 Dec 2006 14:02:57 -0500

This one is really simple. I think it is from Cooking Light. You can also use Braeburn, Pink Lady, or any other apple that "breaks down easily". -- posted by JenPo

Cranberry-Port Sauce

Sun, 10 Dec 2006 13:06:25 -0500

This sauce can be made a few days in advance and stored in the refrigerator. Bring to room temperature before serving. Serve with your Christmas bird. From Crabtree and Evelyn. -- posted by Queenkungfu

Sticky Gooseberry Sauce for the Soul

Sun, 17 Dec 2006 14:47:44 -0500

This gooseberry compote, or jam (which i turns into when refrigerated) is a great way of extending and preserving our small but delicious gooseberry crops during the year. This is fantastic as an icecream topping, served atop pancakes, or spread in the centre of a sponge cake along with thick cream! So versatile and very easy to make! -- posted by wildschwein

Cranberry Applesauce - No Sugar Added

Tue, 19 Dec 2006 16:56:59 -0500

This is a vividly pink, wonderfully tart cranberry applesauce. Makes a great condiment for savory foods such as meat or potato pancakes, and also wonderful when eaten alone. It has no sugar added, thus it is VERY tart (which I love) - If you prefer a sweeter sauce, add 1/2 cup of sugar. I recommend using 1/2 sweet apples (I like Braeburn) and 1/2 tart apples (Granny Smith, for example). -- posted by What's Cooking?

Hot Fudge Sauce

Wed, 20 Dec 2006 21:15:03 -0500

From my Mother-in-Law, I haven't tried this yet so I am unsure of the yield. -- posted by MommyMakes

Sweet & Sour Sauce

Sat, 23 Dec 2006 21:45:13 -0500

Great for lumpia and eggrolls!! -- posted by Chemaine

Sweet Onion-Sultana-Currant Relish

Sat, 30 Dec 2006 22:00:42 -0500

A nice change from the obligatory cranberry sauce. Can be kept refrigerated for up to a week. -- posted by Michael Keizer

Pomegranate Glaze

Tue, 02 Jan 2007 18:14:43 -0500

I made this for a ham tonight but it would work for any other kind of meat or maybe even fish. DH's comment, "this stuff ROCKS!" It is loosely based on many recipes I saw on the internet, none of which were quite right, imo. A very simple but sublime sauce. You could add fresh pomegranate seeds or use them as garnish or just eat them as my 6yo did. -- posted by Elmotoo

Bourbon Pecan Sauce

Mon, 08 Jan 2007 19:55:58 -0500

Yummy on pancakes and other things! From Cooking Light December 2006 -- posted by Vino Girl

Flan Sauce

Wed, 10 Jan 2007 14:14:46 -0500

The sauce to serve over Flan. This recipe credited to my favorite little book "Low Fat Mexican Recipes." Enjoy Cooking time is refrigeration time. -- posted by Happy Hippie

Basic BBQ Sauce

Thu, 11 Jan 2007 19:44:48 -0500

This sauce, while tasty in it's own right, serves as a good base for all tomato based sauces. Try adding a few other ingredients of your choosing to develope you own Utopian delight. Try adding things like L&P, more mustard, molasses, honey, garlic, cumin, chili powder, tomato paste, spices, etc. Whatever you add, you will most likely end up with a tasty sauce, and may even develop several different sauces to suit different moods. Have fun! Tim -- posted by Smoky Okie

Cherry Pancake Sauce

Mon, 29 Jan 2007 20:44:15 -0500

From Outpost Natural Foods. Use with Light and Tasty Lemon Yogurt Pancakes. -- posted by WI Cheesehead

Lychee and Pineapple Stir-Fry Sauce

Fri, 09 Feb 2007 17:30:52 -0500

This is a no-fail stir-fry sauce made with fruit juices. Add this to chicken, beef or vegetables in your wok when they are 75% cooked. You can also use this as a dip for spring rolls or other appetizers! -- posted by Shannon W.

Caramel-Fudge Sauce

Mon, 12 Feb 2007 22:48:19 -0500

This has a wonderful flavor and sure beats the stuff off of the shelf! It is medium bodied and not a thick fudge sauce. From the food network. This is really good served with chef V's recipe #200585 -- posted by cookiedog

Bob Greene's Pepper and Olive Tomato Sauce

Tue, 13 Feb 2007 20:50:07 -0500

This is wonderful over chicken or fish, even pasta. I served it with ladypit's "Recipe #99709". The sauce has just a little kick, thanks to the cayenne pepper...leave it out if you prefer. -- posted by Empire920

Spiked Fruit

Thu, 15 Feb 2007 14:50:05 -0500

This recipe uses dried fruit and can be warmed and served over sliced pound cake, ice cream, or plain yogurt. Plan ahead as this has to marinate at least 1 day. This is from the Rayley's magazine circular. -- posted by cookiedog

Vanilla Sauce

Mon, 19 Feb 2007 20:53:54 -0500

The mayor of Lock Haven (Pennsylvania) gave me this recipe to go along with a gorgeous rhubarb cake (to be posted soon). It's super easy with only four ingredients. This sauce is sweet and buttery. I prefer to use vanilla paste for better flavor, but extract works just fine. This goes extremely well with my rhubarb cake recipe (#212144). -- posted by Sascha

Pineapple-Onion Marmalade

Tue, 27 Feb 2007 21:08:38 -0500

This can be served warm with cooked chicken or pork, or spread on toasted baguette slices or crackers with cream cheese. This is the $200 winner of the BFG Everything Onion Category. March 2007 -- posted by cookiedog

Californian Honey Orange Slices

Tue, 06 Mar 2007 18:02:38 -0500

Another canning recipe. These are great over vanilla ice cream, stirred into yogurt, served with meats, used to make a great orange chicken or just eaten plain. -- posted by JanetC-KY

Hot Oriental Dipping Sauce

Fri, 09 Mar 2007 18:19:03 -0500

Serve warm with fish, appetizers, or Recipe #215926 that I posted on zaar as well. -- posted by sacredmama

Quick Citrus Syrup

Tue, 27 Mar 2007 20:27:15 -0400

This is perfect for when you need a citrus-y syrup FAST. A microwave, water, sugar and my magic ingredient combine to make this Quick Citrus Syrup ;) -- posted by NOOBchef

Pine-Ini * Zucchini & Pineapple Sauce * Pineapple Lookalike

Thu, 29 Mar 2007 21:36:39 -0400

Resembles crushed pineapple tidbits! A great way to use up those honking big zucchinis you manage to miss in the garden (or that your neighbor bestows on you). This is excellent in cakes and desserts. Even die-hard zucchini haters won't know it, and pineapple fanatics can't tell the difference! -- posted by Debber

Peggy's Hot Peanut Butter Topping for Ice Cream

Mon, 02 Apr 2007 23:24:30 -0400

This is a wonderful, simple recipe my mom came up with a few years ago. Kids and adults all seem to love this. It's great for informal get togethers. The real peanut butter is the key. You can use this along with hot fudge over vanilla ice cream for a real treat! I will have to post my Gram's malt shop hot fudge recipe to go along with it. -- posted by P.B.&Jayne

Almond Cherry Sauce

Mon, 16 Apr 2007 21:54:51 -0400

Wonderul over ice cream, cheesecake, and cakes -- posted by Mims & Squims

Crème Anglaise Sauce

Tue, 17 Apr 2007 15:13:49 -0400

Crème Anglais, a classic rich custard dessert sauce, will accent any dessert (from berries to cakes to souffles) with gourmet flair -- posted by Mims & Squims

Raspberry Sauce

Mon, 23 Apr 2007 18:05:27 -0400

Fresh raspberry sauce is perfect for ice cream, cheesecake, and all sorts of desserts! -- posted by Mims & Squims

Caramelised Onion Sauce

Wed, 25 Apr 2007 14:45:10 -0400

This is a wonderful sauce that goes well with most meat dishes and adds a great flavour to tarts and savoury pastries. Give it a try! I love to combine this with my Red Wine Jus Gravy for Beef and Lamb Roasts! -- posted by limecat

Stewed Rhubarb With Pineapple

Thu, 26 Apr 2007 12:35:21 -0400

This is a simple and low calorie topping/compote, as told to me by someone in the MyFoodDiary.com forums. You can use it as a topping/mixin for plain yogurt, top ice cream with it, put it over toast (with cream cheese?), stir it into oatmeal, eat it with a dab of whipped topping or just plain. Sweet and tart yummy treat. -- posted by MathMom.calif

Lavender Sauce

Sun, 29 Apr 2007 22:04:59 -0400

I got this recipe from a community ed course that was held where I work about edible flowers. It said you can drizzle it over ice cream, cake or fruit. -- posted by SweetySJD

Blueberry Sauce

Tue, 22 May 2007 16:10:28 -0400

I know there are a ton of blueberry sauce recipes on the zaar. However, this one is sweetened with honey (which my system tolerates better than white sugar) and uses a minimum of ingredients. It's also really easy and keep pretty well. It doubles well. -- posted by Umberle

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

Chipotle Orange Glaze

Thu, 26 Jul 2007 18:16:56 -0400

Absolutely delicious clear orange colored glaze; The chipotle flavor and sweetness of the orange compliment when balanced. Multi uses but I had it over batter crusted Sea Bass with a Mango salsa, pilaf, and asparagus. Exquisite. -- posted by MFD chef

Easy Microwave Rhubarb Sauce

Wed, 01 Aug 2007 18:28:54 -0400

This is easy and so good, it makes a great ice cream topping served hot or chilled :) -- posted by KITTENCAL

Real Whipped Cream

Fri, 03 Aug 2007 16:58:31 -0400

It's best to make whipped cream right before serving; it must be kept refrigerated and cannot sit at room temperature for longer than 20 to 30 minutes. The butter adds texture and body to plain whipped cream, and resembles old-timey heavy cream. You need only serve a small dollop. From Robbin Gourleys' excellent book "Sugar Pie & Jelly Roll: Sweets from a Southern Kitchen'. -- posted by BecR

Blackberry Vinaigrette

Fri, 24 Aug 2007 10:01:52 -0400

I made this recipe up about 10 years ago and people love it! I make my own blackberry jam using IQF blackberries, but I've been told that it's almost as good using market bought jam. -- posted by JoJo's Chef

Cranberry Applesauce

Sat, 15 Sep 2007 20:48:58 -0400

Got this in an e-mail some time ago. I think it originated in Gourmet. I use it as a side with meat and also as a dessert with a little ice cream. -- posted by Chef Dudo

Fig, Nut and Rum Syrup

Sat, 15 Sep 2007 21:46:22 -0400

The Aroma brings the holidays to whatever you enjoy this with this sweet syrup because it holds heavenly spices and dark rum. Try it warmed on bread pudding, pancakes, waffles, french toast, pour it into a trifle, glaze a ham, pork roast or a chicken with it. Oh and of course serve it over ice cream. Any questions on canning check out http://www.recipezaar.com/bb/viewforum.zsp?f=24 in Canning, Preserves, Dehydrating Forum or zaar mail me. enjoy this http://www.recipezaar.com/bb/viewtopic.zsp?t=226479 step x step -- posted by ~Rita~

Hawaiian Teriyaki Sauce

Thu, 27 Sep 2007 11:57:25 -0400

I love teriyaki, and here's a nice sauce in the Hawaiian style! -- posted by Julesong

Cranberry Sauce

Thu, 04 Oct 2007 01:35:54 -0400

This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was found at www.boutell.com/vegetarian/thanksgiving.html. -- posted by Vegetarian Network Of Austin Vegan Cookbook

Cranberry Port Sauce

Fri, 05 Oct 2007 15:24:50 -0400

I love port after dinner, and I love to cook dried fruit with it. This recipe is perfect with the dried berries and the combo of dried and fresh is delicious. in this photo i used dried cherries and golden raisins instead of the dried cranberries, very colorful and tasty. -- posted by chia

Thai Chili Sauce With Garlic (Prik Nam Som) Dipping Sauce

Tue, 09 Oct 2007 00:21:23 -0400

This is from the website Thaikitchen. This is good with pot stickers, lumpia, egg rolls, or anything else! -- posted by cookiedog

Dad's Maple Syrup

Tue, 20 Nov 2007 17:39:17 -0500

This is my dad's recipe. It lasts a long time in the refrigerator and has all the body of store-bought syrup. 1:1:1:1 proportions, so it's easy to memorize and you can make any amount you want! -- posted by wyojess

Vanilla Cranberry Sauce

Mon, 26 Nov 2007 19:30:08 -0500

Now THIS is worth writing home about, so here I am! I wanted to do something different with my cranberry sauce this year. Enough of the citrus, no shallots for making compote...vanilla! I have a few dried out beans that I've been hoarding! Now that we have a supply of fresh beans, time to use the old - why not drop one in the cranberry sauce? How bad could it be? OMG.....it was divine!!! Vanilla sugar adds extra vanilla flavr but you can certainly use regular sugar. -- posted by Elmotoo

Cranberry, Dried Cherry, and Almond Conserve

Tue, 04 Dec 2007 01:19:35 -0500

Excellent combination of flavors flirting with your taste buds! Make this in smaller jars to give in holiday gift baskets. Recipe is from *Christmas Sweets* by Georgeanne Brennan. -- posted by Debber

Mango-Orange Jam

Tue, 04 Dec 2007 01:21:13 -0500

A delightful tropical combination sure to tempt your taste buds. English muffins will never be the same! Thanks to Georgeanne Brennan for her *Christmas Sweets* cookbook! -- posted by Debber

Backpackers Sweet and Sour Sauce

Thu, 20 Dec 2007 01:25:47 -0500

This comes from Simple Food for the Pack. 1 cup. 3-5 minutes. -- posted by dicentra

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

Traditional English Cumberland Rum Butter

Wed, 02 Jan 2008 00:46:51 -0500

A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life. Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season. -- posted by French Tart

Perfect Cranberry Sauce

Sun, 03 Feb 2008 21:16:08 -0500

This is perfect, easy to make rich cranberry sauce. Goes splendidly with a roast turkey! -- posted by MissMandie

Blood Orange Glaze for Cheesecake

Thu, 06 Mar 2008 12:14:50 -0500

This recipe from the Candle Cafe is a more exotic way to serve cheesecake. Originally, it was used to top a tofu cheesecake with a spelt flour crust, but I just pour it over a traditional New York style cheesecake (Recipe #57025). Use the arrowroot powder if you have it, but otherwise you can substitute cornstarch. Be aware though that if you do use cornstarch it will become slightly jelly like as it cools, so you may want to make it shortly before you use it or reduce the amount used slightly. You'll need about 2-3 blood oranges to get the 1/2 c of juice called for in this recipe. You can use regular orange juice if you can't find blood oranges, but you won't get the cherry red color that makes the glaze so impressive. Unlike the oranges we normally eat in the US, blood oranges have a deep red juice and hail from the Mediterranean region. Agave nectar is a sweet syrup obtained from succulents (cacti). I recommend giving it a try if you can get ahold of it, it's also a good sweetener for iced tea. If you can't find it, a simple syrup should work (equal parts sugar and water heated until combined). -- posted by Eat Your Vegetables!

2 Ingredient Pineapple Cake (With Pineapple Sauce)

Fri, 21 Mar 2008 01:57:38 -0400

From American Heart Association Healthy Recipes booklet. A cake that smells like a pineapple upside down cake but without all the fat and calories. The sauce really adds a lot to the cake but is optional if you just want a low-key dessert. -- posted by HokiesLady

Hazelnut Sugar Syrup

Sun, 06 Apr 2008 19:32:39 -0400

I just love a hint of hazelnut in my coffee, and the grocers never carry hazelnut syrup when I need it. I adapted this from a basic recipe at CDKitcheon's web site and loaded it here for safekeeping. Some pharmacists recommended adding 1 to 2 teaspoons of corn syrup to help keep the consistency of the simple syrup smooth for storage, although the addition of spirits prolongs the shelf life indefinitely according to the International Cocktail Database. To use Splenda, use 2 parts granulated Splenda to 1 part water for a concentrated simple syrup. -- posted by KateL

Simple Organic Cranberry Sauce

Tue, 29 Apr 2008 00:58:19 -0400

This is a simple cranberry sauce recipe that can be made even easier by substituting 1 cup of orange juice for the fresh orange. Sweetness can be adjusted depending on taste. I'd recommend anywhere from 1/3 to 1 cup. All organic ingredients can be substituted, depending on availability. -- posted by Green Cuisine

Pecan Pie Pancake/Waffle Syrup

Thu, 05 Jun 2008 02:14:52 -0400

Easy to make. Sooo tasy to indulge in! Also tastes amazing on french toast! Definitely not something you would eat every day, but it's a delicious treat when you'll allow yourself to indulge! -- posted by Melanie2590

Nutmeg Syrup

Sun, 15 Jun 2008 21:20:50 -0400

Warm nutmeg syrup tastes great drizzled over frozen vanilla yogurt, pancakes or waffles. The longer you heat the sugar-water mixture, the more the liquid evaporates - and the thicker, more concentrated the syrup. There is a point of no return, however, when you end up with hard, brittle, pseudo-candy, so don't walk away from the stove when preparing this. If you want a really dark-colored syrup, use dark brown sugar; for a golden, maple syrup shade, use light brown sugar. From the "Caribbean Light" cookbook. -- posted by ~Jen~

Chef Erin Finegan's Cherry Cola Barbecue Sauce

Tue, 01 Jul 2008 01:53:00 -0400

This is my rendition of a recipe found in Bon Appetit (July 2008). A sweet-savory sauce that's great with any grilled meats. (I use on my baby back ribs and they are always the first to go! Adjust the heat by adding hot pepper sauce to taste. -- posted by Executive Chef Erin Finegan

Sweet & Spicy Asian Dipping Sauce

Wed, 23 Jul 2008 19:41:06 -0400

This simple sauce can be thrown together with items most people have in their pantries! Great for dipping potstickers, Spring rolls or Summer rolls. The Asian hot sauce in the ingredient list below can be subbed with Asian hot chili oil, if you prefer. I like to use Sriracha Hot Chile Sauce. -- posted by Kozmic Blues

Mysterious Orange Red Chili Sauce

Thu, 24 Jul 2008 02:56:51 -0400

A lovely brick-red chili sauce that tastes good on everything (chicken, beef, turkey, sandwiches made with the above and probably vanilla ice cream). It's fast and easy to make, it's highly adaptable and uses everyday ingredients. I made this one day after marinating a flank steak in a mixture of orange juice and cumin. I poured the marinade into a saucepan and reduced it, and decided to add chili powder for kick. Half a dozen batches later, and I think I have a recipe down. You have to be sure that the sauce is brick red and a bit syrupy. To test this, take a cold spoon and dip it into the sauce. If it drips quickly, it's not ready yet. Feel free to expand the recipe and add other things- this is a speedy recipe that can be made while something else is cooking. -- posted by Ferrouswolf

Ginger and Orange Sauce for Salmon, Halibut or Vegetables V L S

Fri, 25 Jul 2008 18:54:19 -0400

Entered for safekeeping. At 23 mg sodium, this Very Low Sodium sauce is suitable for congestive heart failure patients. I have been pleased with the taste of recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook." -- posted by KateL

Sweet and Nutty Easy Ice Cream Topping

Tue, 12 Aug 2008 16:35:29 -0400

Recipe from Jif. -- posted by Sue L

Roasted Maple-Cranberry Sauce

Wed, 03 Sep 2008 23:13:46 -0400

Entered for safe-keeping, from Clean Eating, Fall 2008, a variation on the traditional U.S.A. Thanksgiving cranberry sauce. The sauce will keep well for 2 weeks in the refrigerator; the flavors will meld and improve the longer it sits. This recipe has about half the calories in traditional cranberry sauce. -- posted by KateL

Apricot Syrup

Fri, 19 Sep 2008 21:37:37 -0400

From Company's Coming. Great on pancakes and ice cream. -- posted by Suzie_Q

Chocolate Sauce

Sun, 02 Nov 2008 19:36:52 -0500

This very simple recipe comes from the 2005 cookbook, Get Saucy. -- posted by Sydney Mike

Hot Fudge Sauce

Sun, 02 Nov 2008 19:41:30 -0500

This recipe comes from the 2005 cookbook, Get Saucy! It's thick & gooey & rich! -- posted by Sydney Mike

Orange Chocolate Sauce

Mon, 03 Nov 2008 00:17:12 -0500

This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy. -- posted by Sydney Mike

Cranberry Chutney - Tyler Florence

Sun, 16 Nov 2008 23:27:34 -0500

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

Cranberry Sauce (Raw Food)

Wed, 19 Nov 2008 02:01:59 -0500

This simple recipe was found online at GoneRaw. -- posted by Sydney Mike

Simple Classic Ketchup

Fri, 05 Dec 2008 18:31:44 -0500

This is a simple ketchup recipe that keeps you away from the high fructose corn syrup. This makes a quart jar full, it can be easily split in half for smaller quantities. We use a LOT of ketchup, and I have this one memorized. We use agave nectar these days, but I wrote this one with sugar to make it simple. To make with agave, replace sugar with 2/3 cup agave nectar. I get the salt from http://www.saltworks.us/shop/product.asp?idProduct=373 . It is better for you as regular white salt as been demineralized. -- posted by Chef #1059246

Chocolate Orange Sauce Sundaes

Sun, 14 Dec 2008 17:37:36 -0500

Entered for safe-keeping. From Cooking Light Holiday Cookbook, November 2006. The sauce can be prepared several days in advance, chilled, and reheated just before serving. The sauce can also be used for fondue. -- posted by KateL

Tofu Simmered in Hoisin Sauce by Deborah Madison

Mon, 05 Jan 2009 01:26:18 -0500

Entered for safe-keeping, asking my vegetarian friends to review this for me. From "This Can't Be Tofu!" by Deborah Madison. Because hoisin sauce is very sweet, dice the tofu very small and serve it as a sauce over rice, with stir-fried spinach, green beans or broccoli on the side. For interesting presentation, cut the tofu into triangles, brown them briefly in a little oil, and add them to the sauce. Per Ms. Madison, soft tofu packed in water has the best flavor and texture, both of which are more pronounced if tofu is not browned. If you enjoy the pure flavor of soft tofu, heat the sauce with the tofu in it until it is just warmed through; if it reduces too much, add more water or stock to thin it out. Serves 2 as a main course, or 4 as an accent sauce. -- posted by KateL

Lighter Plum Sauce

Tue, 06 Jan 2009 17:50:47 -0500

Entered for safe-keeping for healthier appetizers. From Evelyn Tribole's "More Healthy Homestyle Cooking". -- posted by KateL

Salted Caramel Butter Sauce

Thu, 22 Jan 2009 00:49:22 -0500

This rich, decandent dessert sauce is perfect as a topping on ice cream, cakes, or whipped cream. -- posted by katii

Buttermilk Pancakes With Maple Syrup Apples

Tue, 24 Feb 2009 11:15:58 -0500

These delicious pancake recipe are thin, light, fluffy, and moist with a texture that is a cross between a crepe and a pancake. They are great with the apples or without. The recipe is from "Bon Appétit" (Oct. 2004). Don't overmix the batter (it's okay if there are lumps) to ensure that the pancakes will be airy. If you don't have buttermilk, add 1 T of vinegar to 1 cup (minus 1 T) of milk and let sit for 5 minutes. Enjoy! -- posted by blucoat

Thick Apple Pancakes With Raspberry Sauce

Tue, 24 Feb 2009 11:21:42 -0500

This is a fabulous and impressive recipe (both visually and in deliciousness). It's great with or without the raspberry sauce The recipe makes about twice the amount of sauce necessary (in my opinion), but the leftovers are amazing on ice cream! I don't strain the raspberries because the seeds don't bother me. You can also replace with strawberries. If you really want a decadent meal, top with whipped cream. You can prepare the recipe as directed or just bring the apple topping and raspberry sauce out to the table and let people plate it themselves. It's also great if you mix the apple topping right into the pancake batter. Really, it's hard to go wrong with this recipe. :) This beautiful brunch dish is served at The Ahwahnee Hotel in Yosemite Valley, CA and was printed in "Bon Appétit" (Nov. 2000). If you are just cooking for one or two, leftover batter refrigerates well. -- posted by blucoat

Virginia's Cinnamon Sauce (Bread Pudding, Ice Cream, Crepes, Etc

Sun, 01 Mar 2009 18:06:31 -0500

My favorite recipe from my grandmother, who would make this to go over bread pudding and other desserts. So simple to make, but special enough for a holiday table (or over bread pudding to celebrate the birth of a child in our family!). An absolute family tradition; I haven't seen anything else like it. I've come to find that it's a pretty flexible recipe -- you can add more or less cinnamon, sugar, or even other spices (nutmeg, ginger, and cardamom are all good in addition to the cinnamon). I like mine a bit thicker so I use less water than called for here (2 to 2 1/2 cups), but most in my family make it just like this. Quick, easy, and really yummy. -- posted by LightEra

Blueberry Sauce

Mon, 23 Mar 2009 00:52:30 -0400

Yummy sauce to serve with pancakes, waffles, french toast, ice cream etc. I have been making this quick and easy recipe for nearly 20 years. My kids love it. I use fresh blueberries when they are in season and on sale, but frozen work just fine too. If you want it less sweet, reduce the sugar to 1/3 cup. Smells heavenly as it cooks. Enjoy warm or cold. -- posted by Chef #1105684

Sweet Coconut Cream

Fri, 27 Mar 2009 01:12:15 -0400

This makes a great dessert topping to drizzle over berries or pies...really yummy on pumpkin pie. I also have a whipped version that makes it nice and thick like whipped cream!!! I like to let it chill for a couple of hours or even better over night. Depends on how much of a hurry you are to eat it :) Remember this is a simple way to make a dessert from berries. Just drizzle or coat berries and serve. Delicious!!! And very good for you too. The coconut is anti-microbial, antifungal...etc.. I use Thai Kitchen Brand...NOT the low fat one...coconut doesn't make you fat...it actually speeds up your metabolism. You can read more about the health benefits of Coconut here: http://www.greensmoothiegirl.com/coconut-oil-health-benefits.html She also has some good recipes on her site too. -- posted by RawwGurl

Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint

Sun, 29 Mar 2009 20:37:27 -0400

Entered for safe-keeping. By Darlene White from "Grow" by www.vegetablegardener.com. Serve over rice pudding or ice cream. -- posted by KateL

Acadia's Easy Sauce (Sweet)

Tue, 31 Mar 2009 10:52:09 -0400

This recipe was created at the last moment as a sauce for fish, but it could be used as a dressing for your favorite salad. Enjoy. -- posted by Acadia

Sweet and Sour Sauce

Mon, 20 Apr 2009 00:28:50 -0400

We made this with stir fry, and I had no idea how easy it was to make your own sweet and sour sauce (and how much better). We didn't have the pimientos, and it still turned out great. The sauce was so good it required a second batch to go along with the leftover stir frry. Serving size is estimated. -- posted by AmyZoe

Hot Fudge Sauce

Fri, 24 Apr 2009 16:58:16 -0400

This is a companion recipe to Chocolate Toffee Trifle. Both are Paul Deen recipes published in The Wichita Eagle. -- posted by Buster's friend

Honey Butter Shanachie

Wed, 29 Apr 2009 14:43:05 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups and serves Wheaten Bread (rz. 28076) with Honey Butter with its soups. The original recipe (restaurant quantity) is 30 lbs butter (preferably Irish unsalted butter) and 10 lbs honey (preferably clover honey). If you're not feeding an army, this is the reduced recipe, approximately the same proportion ... The "cooking time" listed is to warm the butter and then chill it back. Assuming a 1 tsp portion, this will make 24 pats of butter. -- posted by Gandalf The White

Agave Maple Syrup Substitute (Vegan)

Fri, 01 May 2009 13:12:28 -0400

Allow me to state for the record: *nothing can or will ever replace real maple syrup*. However, in the past few years, it's been my intention to find a suitable maple syrup substitute. I tested different kinds of sweeteners: brown rice syrup, non-refined cane sugar, honey and barley malt. Agave nectar worked the best. As we all know, real maple syrup is most definitely preferred but this syrup sub will do in emergencies. Note: I use this substitute for pancakes, waffles, etc. I take no responsibility for any cooking disasters that may occur if substituting the syrup for real maple syrup in recipes. ;) -- posted by Cookgirl

Oh, That Root Beer Barbecue Sauce

Fri, 15 May 2009 10:53:55 -0400

The Times-Picayune printed this recipe a couple of years ago after it was shared by H.P., who wrote that he learned this recipe in barbecue school. Refrigerated, this sauce lasts a long time. -- posted by Buster's friend

Swedish Dried Fruit Cream

Sun, 17 May 2009 03:00:54 -0400

This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed to chill. -- posted by Sydney Mike

Aeblegrod -- Danish Applesauce

Wed, 20 May 2009 14:53:49 -0400

This recipe comes from the 1973 cookbook, Scandinavian Cooking. -- posted by Sydney Mike

Raspberry or Strawberry Coulis

Fri, 22 May 2009 01:30:27 -0400

From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies. -- posted by Dreamer in Ontario

Khoshaf -- Dried Fruit and Nut Compote (Iran -- Middle East)

Tue, 26 May 2009 00:41:21 -0400

This recipe of soaked rather than stewed dried fruit was found in the 2002 cookbook, Mediterranean Street Food. Almost all of the long preparation time is the PASSIVE time needed for the fruits & nuts to soak. -- posted by Sydney Mike

Oatmeal & Banana Pancakes With Pomegranate Syrup

Wed, 27 May 2009 22:32:11 -0400

From Clean Eating Magazine May/June 2009 -- posted by Vino Girl

Chocolate Mint Syrup

Wed, 01 Jul 2009 11:46:47 -0400

This was sent to me as a use for the amazing mint bounty we are currently experiencing. The mint chocolate chip ice cream fetist in the house approves. From Miri Rotkovitz, for About.com. Thank you Miri! -- posted by Buster's friend

Becky's Tropical Hot Buttered Rum Sauce

Fri, 10 Jul 2009 06:27:29 -0400

This sauce is fantastic, if I do say so myself! Try it over pancakes, waffles, sliced bananas, puddings, or ice-cream. It's good over just about anything--YUM!!! -- posted by BecR

Hoisin - Jalapeno Sauce

Tue, 14 Jul 2009 01:27:08 -0400

I found this on the net while looking for a similar recipe to broil salmon for another Zaar member. Although it was originally listed for wings - I think it could be used for other meats as well. -- posted by Mommy Diva

Easy Slow Cooker Applesauce

Sat, 18 Jul 2009 14:15:19 -0400

I came up with this recipe after I had bought too many apples for me to eat before they started getting soft. I didnt want to waste them or my money so I used what I had in my house for spices and poof! Out came this recipe. You can really use any kind of apple you want, Macs are usually less expensive than most other kinds of apples. The coriander and lemon juice add great brightness to the apples. I like to eat it plain, but its great stirred into hot cereal, or on top of your favorite vanilla ice cream with a little caramel sauce on the side, it tastes like an apple turnover! I know that the spices seem minimal, but they add such a great flavor thats not overpowering. -- posted by nicolygoay41

Jalapeno Pepper Jelly Mustard

Mon, 03 Aug 2009 11:53:00 -0400

Ever wonder what to do with all that lovely hot pepper jelly? Aside from topping bricks of cream cheese, using a s pork & chicken glazes or glazing tropical fruit tarts? This is excellent as a dip for chicken nuggets or chicken strips. From www.chilipeppermadness.com . -- posted by Buster's friend

Peach Plum Topping

Mon, 28 Sep 2009 14:54:05 -0400

This is a great topping for pancakes, waffles or French toast. -- posted by Irmgard

Recipezaar: Sweet Sauces,Vegetarian recipes

Berries Jubilee

Sweet Spring Roll Sauce

Apple/Apricot Sauce for Pork

Banana-Date Syrup

Super Cranberry Sauce

Baked Gala Applesauce

Cranberry-Port Sauce

Sticky Gooseberry Sauce for the Soul

Cranberry Applesauce - No Sugar Added

Hot Fudge Sauce

Sweet & Sour Sauce

Sweet Onion-Sultana-Currant Relish

Pomegranate Glaze

Bourbon Pecan Sauce

Flan Sauce

Basic BBQ Sauce

Cherry Pancake Sauce

Lychee and Pineapple Stir-Fry Sauce

Caramel-Fudge Sauce

Bob Greene's Pepper and Olive Tomato Sauce

Spiked Fruit

Vanilla Sauce

Pineapple-Onion Marmalade

Californian Honey Orange Slices

Hot Oriental Dipping Sauce

Quick Citrus Syrup

Pine-Ini * Zucchini & Pineapple Sauce * Pineapple Lookalike

Peggy's Hot Peanut Butter Topping for Ice Cream

Almond Cherry Sauce

Crème Anglaise Sauce

Raspberry Sauce

Caramelised Onion Sauce

Stewed Rhubarb With Pineapple

Lavender Sauce

Blueberry Sauce

Honey Glaze

Chipotle Orange Glaze

Easy Microwave Rhubarb Sauce

Real Whipped Cream

Blackberry Vinaigrette

Cranberry Applesauce

Fig, Nut and Rum Syrup

Hawaiian Teriyaki Sauce

Cranberry Sauce

Cranberry Port Sauce

Thai Chili Sauce With Garlic (Prik Nam Som) Dipping Sauce

Dad's Maple Syrup

Vanilla Cranberry Sauce

Cranberry, Dried Cherry, and Almond Conserve

Mango-Orange Jam

Backpackers Sweet and Sour Sauce

Calendar Girls Curvaceous Cranberry and Kumquat Sauce With Port

Traditional English Cumberland Rum Butter

Perfect Cranberry Sauce

Blood Orange Glaze for Cheesecake

2 Ingredient Pineapple Cake (With Pineapple Sauce)

Hazelnut Sugar Syrup

Simple Organic Cranberry Sauce

Pecan Pie Pancake/Waffle Syrup

Nutmeg Syrup

Chef Erin Finegan's Cherry Cola Barbecue Sauce

Sweet & Spicy Asian Dipping Sauce

Mysterious Orange Red Chili Sauce

Ginger and Orange Sauce for Salmon, Halibut or Vegetables V L S

Sweet and Nutty Easy Ice Cream Topping

Roasted Maple-Cranberry Sauce

Apricot Syrup

Chocolate Sauce

Hot Fudge Sauce

Orange Chocolate Sauce

Cranberry Chutney - Tyler Florence

Cranberry Sauce (Raw Food)

Simple Classic Ketchup

Chocolate Orange Sauce Sundaes

Tofu Simmered in Hoisin Sauce by Deborah Madison

Lighter Plum Sauce

Salted Caramel Butter Sauce

Buttermilk Pancakes With Maple Syrup Apples

Thick Apple Pancakes With Raspberry Sauce

Backpackers Sweet and Sour Sauce