Sauces/92 recipes

Frozen layered dessert with chocolate wafer crust, vanilla frozen yogurt, raspberry sorbet, and homemade fudge sauce. An impressive make-ahead springform pan dessert.

Beer-battered fried shrimp with a sweet and tangy apricot dipping sauce. The paprika-spiced batter rests for 30 minutes to create an extra crispy, golden crust.

Chicken-fried steak with saltine cracker breading and hot pepper sauce egg wash, pan-fried crispy and smothered in a milk cream gravy made from the pan drippings. Pure Texas comfort.

Pizza Marietta on a Boboli shell with Italian sausage, mozzarella, green peppers, and red onion rings. A quick homemade pizza ready in 20 minutes flat.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Pon pon shredded chicken, the classic Sichuan cold dish: poached chicken shredded by mallet or hand, served over bean paste strips with a peanut butter, sesame, and chili oil dressing.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

This marinade sounds like very spicy, but it actually isn't. Because after marinating, you will wipe it away, and all the delicious flavors go into the meat without leaving too much spiciness.

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!

Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

A succulent and exotic chicken dish made with a delicious peanut sauce that will have you licking your lips in satisfaction.

Tender beef chuck pot roast slow-simmered in a tangy homemade barbecue sauce with ketchup, vinegar, brown sugar, and Worcestershire. Fork-tender and packed with smoky-sweet flavor.

Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.