10,000 SAUCES recipes
Baked crab cakes with lump crab, nonfat yogurt, fat-free mayo, Worcestershire, and dry mustard coated in bread crumbs. A lighter, oven-baked version with big chunks of crab.
Cajun crab and rice casserole baked with tomatoes, green pepper, Worcestershire, and a Parmesan crust. Bayou comfort food that feeds four in about an hour.
Grilled lean beef burgers packed with chopped dried cherries, balsamic vinegar, and Dijon mustard, served on whole wheat English muffins with homemade cherry ketchup.
Curried shrimp toasts top toasted baguette with chopped shrimp in curry, mango chutney, and a soy-spiked mayo. Make-ahead-friendly cocktail party hors d'oeuvres.
Earthy shiitake mushrooms, tender nettle greens, and golden tofu cubes nestle in a savory custard for a springtime quiche that celebrates foraged ingredients and umami flavors.
This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.
Ground beef, kidney beans, and elbow macaroni in a spiced tomato sauce with Dijon mustard and a squeeze of lemon. A 30-minute weeknight dinner that freezes beautifully.
Shrimp filling is one of the popular fillings of Chinese dumplings. Fresh or frozen shrimp seasoned with soy sauce, sesame oil, cilantro and scallions, the flavor comes out amazingly delicious; the dumplings are juicy and tangy.
Pineapple chicken with a homemade sweet and sour sauce - vinegar, brown sugar, soy sauce, and sherry - ready in 25 minutes. Serve over rice or chow mein noodles for an easy weeknight dinner.
Louisiana gumbo built on a classic roux with okra, bell pepper, celery, onion, tomatoes, and your choice of shrimp, chicken, or crawfish. A Creole one-pot served over rice.
Bread machine tomato herb bread made with tomato juice and sauce, oregano, basil, rosemary, and fennel. A savory, Italian-inspired loaf with a rosy crumb.
Hearty ziti casserole loaded with browned ground beef, earthy mushrooms, and red wine-spiked sauce topped with melty mozzarella. Feeds a crowd with sour cream on the side.
Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.
Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.
Impossible ham quiche skips the crust and still bakes up golden and puffed. Eggs, sour cream, and flour form their own self-crusting base around ham, monterey jack, and sauteed mushrooms. Retro weeknight winner.
Vegan pesto tofu manicotti: shells stuffed with mashed soft tofu, basil pesto, scallions, peppers, and mushrooms. Topped with marinara and shredded soy mozzarella, baked until bubbly. Plant-based dinner-party comfort food.