10,000 SAUCES recipes
Ken's famous crockpot baked beans loaded with ground beef, bacon, maple syrup, brown sugar, liquid smoke, and hot sauce. Six hours on low, feeds a hungry crowd.
Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.
Cantonese tomato beef stir-fry with thinly sliced flank steak, fresh tomato wedges, garlic, and a sweet-tangy ketchup sauce. A 20-minute Chinese-American takeout classic.
Layered brown rice casserole with white beans, corn, tomatoes, and tamari sandwiched between two layers of cooked rice. A hearty vegan one-dish dinner with no added oil.
Thai galloping horses (Ma Hor) made vegetarian with shiitake mushrooms, peanuts, garlic, and cilantro root on fresh pineapple chunks. A sweet-savory-spicy Thai appetizer.
Steve's meatloaf: classic comfort-food meatloaf with marinara, garlic, and a hint of nutmeg, served with a creamy mushroom and sour cream sauce. Sunday supper at its most satisfying.
One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.
Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.
Quick beef stir-fry with tender flank steak, crisp-tender cauliflower, and bright snow peas in a garlicky soy sauce glaze. Ready in 35 minutes using one skillet or wok.
Seared rare tuna steaks sliced thin sit atop fluffy couscous, dressed with a citrus vinaigrette spiked with cumin and studded with orange segments. Fresh mint finishes.
A succulent and savory lasagna made with mild pork sausage, mushrooms and a variety of tasty cheeses.
Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.
A simple and scrumptious fried rice made with green peas, bean sprouts and mixed herbs.
Chinese vegetable soup with shiitake mushrooms, napa cabbage, soba noodles, and a ginger-tamari broth. A low-fat, brothy noodle bowl with savory mushroom depth.
Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.
Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.