Sauces recipes

Old Mexico slow cooker chili with cubed stewing beef, three forms of tomato, chili powder, and a kick of hot sauce. No beans, just deep-simmered Texas-style heat.

General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.

Chilly Chicken is ready and you can serve , if you need spicy chilly chicken, you can add cayenne pepper instead of kashmiri chilli power.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

Chow Gee Yok Har is a Chinese pork and shrimp stir-fry with Smithfield ham, bamboo shoots, dried mushrooms, peanuts, and ginkgo nuts in a hoisin-soy sauce.

Savory ham and Swiss cheese muffins made with rye flour, spicy mustard, Worcestershire, and hot sauce. A hearty breakfast or snack muffin with deli-sandwich flavor.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Sloppy joes simmered low and slow with ground beef, tomato soup, brown sugar, dry mustard, and a hit of Worcestershire. A crowd-sized batch that gets better the longer it cooks.

Hungarian-style paprika cream schnitzel with veal browned in bacon fat, simmered in sour cream and tomato sauce. A rich, comforting Central European classic.

Smoked chicken and potato hash with cooked potatoes, garlic, fresh cilantro, and a hot sauce kick. Uses leftover smoked chicken for a fast skillet dinner.

Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

Zucchini halves stuffed with their own sauteed pulp, tomato sauce, garlic, and matzo meal, then baked until tender. A simple Passover-friendly appetizer that's naturally vegan.

El Paso chicken rolls pounded breasts around a cream cheese and salsa filling, then bakes them seam-side down over rice in enchilada sauce. A Tex-Mex one-dish dinner with a creamy surprise inside.