Recipes with sauce

Broiled sesame chicken teriyaki skewers marinated in garlic, ginger, and teriyaki sauce. Low-calorie chicken breast strips threaded accordion-style and finished with toasted sesame seeds.

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

New Orleans-style BBQ shrimp baked, not grilled, in a peppery garlic-butter Worcestershire sauce with lemon and bay. Pile it in a bowl with crusty French bread to soak up every drop of the sauce.

She-crab style soup thickened with sieved hard-boiled eggs instead of heavy roux, finished with dry sherry, lemon zest, and cream. Silky, velvety, and rich with sweet crab in every spoonful.

Teriyaki chicken breasts marinated in a boiled teriyaki, fresh ginger, orange juice, and Vidalia onion sauce. Grill after two hours or an overnight soak for deeper flavor.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Shrimp ceviche marinates briefly boiled shrimp in orange juice, lemon juice, ketchup, and hot sauce with thinly sliced onion. Bright, tangy, and chilled for hours before serving.

Cold sesame noodles with a creamy peanut butter and sesame oil sauce, lightly spiced with hot sauce and soy. Quick lunch or potluck pasta salad ready in 15 minutes.

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

Crab casserole with white sauce, separated eggs, and hot sauce, baked until puffed and golden. A souffle-style seafood dish with just six ingredients.

USDA-style beef loaf for a crowd: makes four 8-inch loaves with milk-soaked bread, eggs, ketchup and Worcestershire. Bake all four, freeze three. Government-tested batch cooking at its most practical.

Slightly potted cocktail franks simmer in a bourbon-spiked sweet-and-tangy sauce of chili sauce, brown sugar and Dijon. A retro chafing-dish party appetizer that disappears off the toothpicks fast.

Sweet corn kernels brighten up this lighter lasagna layered with ricotta and part-skim mozzarella for a vegetarian dinner that won't weigh you down.

Three-cheese manicotti stuffed with mozzarella, cottage cheese, and Parmesan in a quick tomato sauce. A classic Italian stuffed pasta baked bubbly with extra cheese on top.

Tomato onion pork chops simmered in a sweet-tangy tomato soup sauce with onions, brown sugar, basil, and Worcestershire. The classic six-ingredient skillet dinner that turns budget pork chops into something craveable.

Three-cheese ball with blue cheese, sharp cheddar, and cream cheese rolled in chopped walnuts or pecans. A classic make-ahead party appetizer with bold, savory flavor.

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Versatile spaghetti sauce built from sauteed onion, garlic, blended fresh tomatoes, oregano, and basil. Works as pasta sauce, veggie-loaded ragu, or homemade pizza base.

Dill pickle soup, a creamy, tangy Polish-style favorite made with shredded dill pickles in a roux-thickened broth balanced with a touch of sugar and vinegar. Comforting and surprisingly craveable, topped with croutons.

A yummy chili that is perfect on a cold winter day.

Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.

I love this filling, it is full of flavor. I use Rhodes frozen bread dough, it is easy to roll out and tastes so close to homemade. Thanks!

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Swedish meatballs browned in butter and simmered in stock with a sherry-spiked gravy. Tender, savory, and smothered in a rich pan sauce.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Cincinnati Skyline chili with cinnamon, allspice, and cumin simmered for 3 hours. A unique Midwest-style chili with warm spices that's built for topping spaghetti or coneys.

Creamy cucumber dressing with grated cucumber, onion, mayonnaise, Worcestershire, and lemon juice. A thick, cool salad dressing with fresh crunch in every bite.

Beef short ribs marinated in lemon juice, steak sauce, and cumin, then slow-cooked in the microwave until fork-tender. Bold tangy flavor with a spicy chili kick.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

Thick-cut sirloin steak marinated in lemon juice, Worcestershire, and mustard, then grilled over charcoal. Bright citrus cuts through the rich beef for a bold summer grill recipe.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Vidalia onion pie with 6 sweet onions slow-cooked in butter, mixed with sour cream, eggs, Parmesan, and hot sauce in a baked pie shell. A rich Southern onion quiche that makes two pies.

Baked rice and beans casserole with cheddar cheese, cottage cheese, yogurt, and shredded carrots. A low-calorie vegetarian one-dish meal with a bubbly cheese top.

Texas table sauce for barbecue, a tangy vinegar-ketchup base with mustard, molasses, butter, and Worcestershire. A pourable thin barbecue sauce for dipping ribs, brisket, and pulled pork.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Cajun-style blackened burgers crusted with cayenne, fennel, white pepper, and garlic. Cooked in a screaming-hot cast iron skillet for a charred peppered crust and finished with a Worcestershire pan sauce.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.

Baked salmon patties made in muffin cups for easy, no-flip portions, then topped with a bright lemon-cayenne cream sauce. A budget-friendly canned-salmon dinner with a zesty finish.

San Antonio chili made Texas-style with coarse ground beef chuck, no beans, no tomatoes. Slow-simmered with chili powder, cumin, oregano, and cayenne, thickened with cornmeal.

Traditional beef meatloaf with sage, celery, and chili sauce. Simple mix-and-bake recipe delivers comfort food in 1 hour and 20 minutes with minimal prep.

Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.

Eaten by Elder Maxwell at Christmas! Becky Ahlander's recipe.

Gai Thom Kha, Thai coconut chicken soup with lemongrass, galangal, fish sauce, and fresh chilies. Rich, aromatic, and sour-spicy. An authentic Thai soup made from scratch.

Fiery Assam-style spicy shrimp wok-fried in tamarind, oyster sauce, ginger, and chili. A bold Malaysian shellfish dish with sweet-sour-spicy layers. Serve over rice.

Fisherman's pie with cod, catfish, shrimp, and crab in a creamy Tabasco-spiked sauce, topped with piped mashed potatoes and cheddar cheese in a potato shell crust.

A simple and delicious baked beans recipe that doesn't take a lot of effort to make and tastes great with any kind of bread you like!