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Amatriciana Sauce
Heat oil in a medium size heavy saucepan over medium-high heat. Add the onions, and saute for 10 minutes. Stir in the bacon and garlic, and saute f 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.
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An Uncommon Pasta Sauce
In large skillet over medium heat, saute onion in oil 5 minutes. Meanwhile, combine water and tomatoes in bowl; set aside 2 to 3 minutes. With slotted spoon remove and set aside 1/3 of the tomatoes. In container of electric blender or processor puree the remaining tomato/water mixture and the garlic. Add puree and reserved tomato halves to skillet. Bring to boil, reduce heat and simmer gently 10 minutes. Stir in remaining ingredients; simmer 1 minute. Remove from heat. Serve over your choice of hot cooked pasta. Sprinkle with Parmesan.
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Ancho Ranchero Sauce
Seed Ancho peppers, soak in hot water until soft, then puree in a food processor or blender. Roast garlic and tomatoes in a 350 degree oven until softened and darkened in spots.
Heat oil in a medium saucepan and saute onions until golden. Add carrots and saute until tender, about 4 minutes. Add roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro and Ancho puree. Bring to a boil and simmer for 5 minutes. Remove and discard corn and cilantro. Strain sauce. Add lime juice, and season to taste with salt and maple syru.
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Anchovy sauce
Mash the anchovy fillets with a fork to make a paste. Put the garlic through a press and mix it into the anchovies. Melt the butter in a small skillet over low heat. Add the anchovy and garlic mixture and stir until smooth, well blended and hot.
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Anglers Remoulade Sauce
Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters, shrimp, crab meat, scallops or lobster.
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Honey Mustard Sauce
Put butter in top of double boiler. When butter is melted, add flour to form a roux, then add wine, buttermilk and mustard. Stir until mixture comes to desired consistency. If sauce is too thick, add a little milk (or water). Season to taste.
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Ann s Pesto
1. Process the basil, garlic, and pine nuts in a food processor until finely chopped.
2. With the machine running, pour the oil in a thin, steady stream.
3. Add the cheese, salt and ground pepper to taste. Process briefly to combine.
Yield: 2 cups prepared pesto.
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Spaghetti Sauce
Cook the meat and onion together until done, ad the remaining ingredients, simmer for 30 min.
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Anytime Broccoli Cheese Sauce
Combine soup and milk.
CONVENTIONAL STOVE: Over medium heat, heat until hot and bubbling, stirring often.
MICROWAVE OVEN: Microwave, uncovered, on HIGH for 5 minutes or until hot and bubbling, stirring halfway through heating.
Serve over vegetables such as broccoli, cauliflower and carrots.
Makes 1 1/2 cups.
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Apple Bbq Sauce
Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes.
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Apple Cider Sauce
Cut apple slices crosswise in half. Mix sugar, cornstarch and pumpkin pie spice in 2 qt saucepan; stir until well mixed. Stir in apple cider and lemon juice. Heat to boiling. Boil 5 minutes, stirring frequently (mixture will be slightly thickened). Stir in apples. Heat to boiling. Boil 1-2 minutes or until apples are crisp-tender; remove from heat. Stir in margarine. Cool slightly; serve warm.
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Applesauce Barbecue Sauce
1. Place onions and butter in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole.
2. Heat, uncovered, in Microwave Oven 2 minutes or until onion is tender.
3. Add lemon juice, Worcestershire sauce, catsup, applesauce and salt.
4. Heat, uncovered, in Microwave Oven 7 minutes or until sauce is bubbly. Makes 3 cups
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Applesauce Ham
Combine ingredients and spread over 1/2 inch thick hams slices. Bake slowly for 1 hour in 325 oven.
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Apricot Basting Sauce
Heat all ingredients over low head, stirring occasionally, until jam is= melted. Makes about 1 cup of sauce.
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Apricot Glaze
In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth. Pour into small bowl.
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Great Chefs
Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear.
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Apricot Sauce
Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled.
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Apricot ginger Cranberry Sauce
Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it's *cold*. It can be stored in the fridgipater for up to a week. Transfer the sauce to a serving dish and serve while it's still cold. The colder the better, so long as it isn't frozen.
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Horsey Sauce
Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.
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Arrabbiata Sauce
In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking. Add garlic and cook, stirring, 2 minutes; do not brown. Stir in tomatoes with their juice, salt, and red pepper; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with back of spoon. 2. For smooth, traditional texture,press tomato mixture through food mill into large bowl. (Or, leave sauce as is for a hearty, chunky texture.) Cool sauce slightly. Spoon into jars. Store in refrigerator for up to a week. Or spoon into freezer-proof containers and freeze for up to 2 months. Makes about 14 cups.
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