Recipes with sauce

Sharp cheddar and bacon freezer log blended with dry mustard and Worcestershire sauce. Slice from frozen onto party rye for an instant make-ahead appetizer spread.

Quick mushroom sauce of sliced mushrooms browned in butter and finished with a splash of Worcestershire. A fast, savory pan sauce to spoon over steak, omelets, or fish. Ready in minutes.

Round up beef with 10 pounds of round steak strips braised in a tangy ketchup, brown sugar, and red wine vinegar sauce. Feeds a crowd and freezes well.

Lentil pasta sauce: hearty meatless tomato sauce with lentils, oregano, and a kick of hot sauce, perfect for vegan or vegetarian pasta night. Protein-rich alternative to classic meat ragu.

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

Three-ingredient molasses glaze for poultry and pork made with Dijon mustard, chili sauce and molasses. Sweet, tangy, and ready in 10 minutes for quick BBQ basting.

Grilled sirloin skewers marinated overnight in Dijon mustard, Worcestershire sauce, brown sugar, and peanut oil. Beefy, tangy kebabs with a sweet-sharp glaze that caramelizes beautifully on the grill.

Hot cheddar bean dip with mashed pinto beans, green chiles, and hot sauce baked until bubbly. Five ingredients, minimal prep, and maximum cheesy, spicy flavor for game day or any gathering.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

Sangrita with tomato juice, orange juice, lime juice, minced onion, and hot sauce chilled and served over ice. The traditional Mexican chaser for tequila, or a tangy nonalcoholic refresher on its own.

Crispy fried onion patties made with flour, cornmeal, and hot sauce, dropped by the spoonful into hot oil. A quick, crunchy appetizer ready in 20 minutes flat.

Golden chicken cutlets simmered in enchilada sauce with corn, green chiles, and melted cheddar. Roll them up in warm flour tortillas for a 35-minute Tex-Mex dinner.

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.

Easy 30-minute vegetarian sloppy joes with pinto beans, brown rice, and smoky barbecue sauce piled on whole grain buns. Messy, filling, and completely meatless.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Peruvian-style shrimp chowder with flounder, potatoes, corn, and cream cheese in a spicy tomato broth, garnished with fresh mint. A rich seafood soup ready in 45 minutes.

Fiesta enchiladas loaded with seasoned ground beef, spinach, and Parmesan, wrapped in corn tortillas and baked with enchilada sauce and Monterey Jack cheese. A crowd-sized recipe for 12.

Vegetable lasagna with tofu, spinach, mushrooms, and melted mozzarella layered with no-boil noodles. A hearty meat-free dinner for six with only 10 minutes of prep.

Savory chicken pie with a buttery herb stuffing crust, a thick mushroom-and-gravy filling with peas and celery, and a lattice of melted Colby cheese on top. Ready in one hour.

Grilled chicken marinated overnight in teriyaki, dry sherry, fresh ginger, crushed fennel seeds, orange zest, and honey. Sticky, smoky, and packed with Chinese-inspired flavor.

Cantonese-style fried rice loaded with shrimp, char siu pork, chicken, peas, and eggs. Seasoned with soy sauce, oyster sauce, and optional shrimp paste for serious wok flavor.

Beef chili simmers ground beef with kidney beans, crushed Italian and Mexican stewed tomatoes, vegetable juice, onions, and chili powder. Easy crowd-pleasing weeknight chili recipe.

Slow-cooker sweet and sour cocktail franks simmered in chili sauce, currant jelly, mustard, and pineapple chunks. Retro mid-century party appetizer that holds warm in the crock for serving.

Italian meatball subs stuffed with mozzarella centers, simmered in pizza sauce, piled into hollowed French rolls, and broiled melty. A gameday or weeknight crowd favorite.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

Manicotti shells stuffed with curry-spiced chicken and green onions, baked until tender, then topped with a cool yogurt-tomato-cumin sauce. A bold Italian-Indian fusion that's unlike anything you've tried.

Sweet and savory beef stir fry glazed with honey and oyster sauce, paired with fresh pineapple-chili salsa. A 30-minute Asian-fusion dinner bursting with bold flavors.

Hot and spicy baked chicken wings coated in a tomato-based sauce with red pepper flakes, hot sauce, and jalapenos. No frying needed. Serve with blue cheese and celery.

Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Peanut Butter Ice Cream Pie with Hot Fudge Sauce recipe

Golden skewered chicken strips with a rich peanut-hoisin dipping sauce and brown rice. This easy chicken satay goes from skillet to table in just 15 minutes.

Thai barbecued chicken brushes a hoisin, ketchup, molasses and chili-paste glaze onto poached chicken then finishes on the grill for sticky charred edges. The technique that prevents burnt sauce.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

Eggplant lasagna with broiled eggplant and zucchini layered with ricotta, mozzarella, Parmesan, and spaghetti sauce. A no-noodle, low-carb lasagna that freezes well.

Teriyaki-marinated chicken stir-fried with rice, sesame seeds, walnuts, and fresh orange and lemon segments. A quick Japanese-inspired weeknight dinner with sweet citrus and savory umami in every bite.

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Crispy hollowed-out French bread cubes stuffed with a bubbly crab and cheese filling. These bite-sized appetizers bake up golden and crunchy in under an hour.

Plump oysters simmered in spicy Tabasco cream and served in hollowed-out brioche rolls. Just 3 ingredients and 40 minutes for an elegant Cajun appetizer or brunch showpiece.

Inside out ravioli casserole with a spinach-macaroni-cheese base topped with beefy mushroom tomato sauce. All the flavors of ravioli baked as a freezer-friendly casserole.

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.