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Avocado Sauce For Pasta
Melt butter in a saucepan, add spring onions and stir-fry 1 minute.
Then add orange and lemon peel and coriander.
Remove from the heat while you prepare cream and yoghurt.
Pour cream into a small bowl and add yoghurt, salt and pepper.
Mix well until smooth.
Peel, stone and chop avocados (the size you chop the pieces is personal preference, but we usually chop into about 1.
5 cm cubes).
Add the avocado to the ingredients in the pan, pour yoghurt mixture over and very gently heat through.
DO NOT BOIL or avocados will become soggy and sauce will curdle.
Pour over pasta, toss and serve at once.
Note: This sauce can be started in advance but the avocados should not be added until the last minute.
For the two of us for dinner, we halve all of the ingredients, and use one medium to large sized avocado.
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476741 Enchilada Sauce
Combine oil, onion, garlic and tomato paste and simmer for 3 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer 15 minutes.
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5675 Green Chile Enchilada Sauce
Saute the onions until soft with all spices and green chilies. Add juice, and simmer 15 minutes. Pour mixture into a blender and blend until smooth. When cooling in a refrigerator do not cover. Substitute 8 to 12 Jalapeno peppers, canned with tops cut off and seeds removed for the green chili. Substitute 1/4 to 3/4 cup ground red chili powder for the green chili.
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Finger Lickin Pickens Sauce
Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly.. Nutrition information per Tbsp: Calories, 18 Fat, 0.03 gram Carbohdrate, 4 gram Cholesterol, 0 milligram Sodium, 155 milligram.
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Mocha Rum Sauce
Melt butter in a heavy saucepan over medium heat. Stir in sugar, whipping cream, cocoa, 2 tablespoons rum and salt. Bring to a boil; reduce heat, and cook 5 minutes, stirring occasionally. Remove from heat, and stir in coffee granules and vanilla.
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Korean Orange Flavored Bean Sauce
In a small bowl, combine all ingredients until smooth. Serve at once or cover and refrigerate until needed.
Variation: Use red peppers, eat over rice.
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Original Barbecue Sauce
Saute onion and garlic in butter in a saucepan until tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processor if desired. Use sauce for basting and as a side dish for dipping. Yield 3 cups.
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4 Meals in 1
Make a double recipe of spaghetti sacue with ground beef.
1. Add a large pre-browned pot roast to the cooking sauce. When roast is done , wrap in foil and freeae.
2. remove a portion of meat sauce and add a can of chili beans. Freeze for chili.
3. Remove another portion of sauce and freeze for sloppy joes.
4. The balance of the sauce have with spaghetti.
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Acquasale(Sweet Pepper Sauce)
Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature. Put the mixture in a food processor & pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs. Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup.
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Adobo
Soak the ancho chiles for 1 hour in hot water. Drain and save the water. Seed the chiles and put them in a blender with the rest of the adobo ingredients. Blend until smooth, adding chile water as needed. Transfer to a bowl.
Adobo is the general name for chile or chile-tomato sauces heavily spiked with vinegar and/or citrus juices and spices.
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Aioli Sauce
Sauce for seafood. Separate yolks and wisk yolks with mustard and garlic in a bowl. Add oil drop by drop,beating continuously until half of oil is used. Add lemon juice a little at a time and remaining oil still beating. Season with salt and pepper. Serve as dip for shrimp or sauce over fish such as sole, flounder, or halibut. Chill.
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Alfredo Sauce
Combine ingredients in saucepan, cook & stir (DO NOT BOIL!) until it looks and feels like Alfredo sauce.
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All Purpose Barbecue Sauce
Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.
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All Purpose Chocolate Sauce
In a small saucepan, combine powdered sugar, cream, butter, cocoa, and chocolate. Place over low heat and cook, stirring constantly, until chocolate melts and sauce is smooth and glossy, 3 to 5 mins. Remove from heat and stir in amaretto and chocolate liqueur. Let cool to room temperature.
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All Purpose Chocolate Syrup
1. In a 1-qt glass bowl, stir together cocoa and sugar. Gradually whisk in 1/2 cup hot water and corn syrup. Heat in microwave on High 2 to 2 1/2 mins, stirring twice, until sugar is dissolved and mixture is smooth.
2. Stir in vanilla. Let cool. Store, covered, in refrigerator. Use wherever chocolate syrup is required. Great for ice cream and bread puddings. Will mix well in milk for chocolate drink.
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AllTime Favorite Barbecue Sauce
In small bowl, combine soup, vinegar, oil, brown sugar, Worchestershire sauce, garlic powder and hot sauce; set aside. Use sauce to baste ribs, chicken, hamburgers or steak during broiling or grilling. Makes about 1 1/3 cups sauce.
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Almond Cream Sauce
Beat cream cheese and sugar together till smooth.
Add whipped topping till smooth.
Add liquer or extract and chill.
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Almond Red Sauce
Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.
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Almond Raisin Fudge Sauce
In a heavy small saucepan, melt butter and chocolate over low heat. Stir in cocoa, sugar, cream, and salt. Bring slowly to a boil. Remove from heat and add vanilla, raisins, and almonds. Serve warm or at room temperature. Makes about 1-1/2 cups.
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Amaretto Chocolate Sauce
1. Bring cream to a simmer in a small saucepan. Remove from heat.
2. Stir in chocolate until it is melted and mixture is smooth.
3. Stir in liqueur.
Makes 1-1/4 cups.
* Timesaver Tip: Recipe can be prepared up to 4 days ahead and stored, covered, in refrigerator. Gently reheat in a saucepan or in a microwave oven.
Microwave Version
1. Pour cream into a glass bowl or 2-cup measure. Microwave on 100% power until tiny bubbles break the surface (1 to 2 minutes).
2. Stir in chocolate until it is melted and mixture is smooth. If chocolate
does not melt completely, microwave on 100% power until it is completely melted (20 to 30 seconds longer).
3. Stir in liqueur.
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