Sauces recipes

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.

Excellent and very quick and easy to make. A very mild Indian style feel. The tomatoes added a tasty sauce for the tender pork medallions. Will make again.

Brussels sprouts baked in a savory bacon and green onion sauce, topped with grated cheddar and golden breadcrumbs. The side dish that converts sprout skeptics.

Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.

Grilled sole fillets topped with a bold Catalan romesco sauce blending tomatoes, hot chilies, toasted hazelnuts, garlic, fresh mint, and dry sherry. Ready in 30 minutes.

A crispy vermicelli-Parmesan crust topped with mixed seafood, broccoli, mushrooms, and a rich sherry cream sauce under bubbly mozzarella. Part pasta, part pizza, all comfort.

Chiles rellenos con queso stuffs roasted green chiles with Monterey Jack, dips them in fluffy egg batter, and fries to golden puffs. Topped with a spiced cinnamon-clove tomato sauce.

German herring salad with marinated fillets, tart apples, and onions layered in a tangy sour cream and yogurt sauce. Chilled for five hours and finished with fresh dill.

An excellent rendition of Coq au Vin - chicken cooked in red wine for the crockpot. The sauce is packed with layers of flavor, perfectly balanced and the chicken was fall apart tender.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Italian parmesan meatballs simmered directly in tomato sauce, made with ground beef, milk-soaked bread, garlic, and grated parmesan. Tender, classic, ready in 40 minutes.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Manicotti shells stuffed with water-packed tuna, nonfat cottage cheese, lemon, and dill, topped with a creamy yogurt-cottage cheese sauce and Parmesan. A high-protein, low-fat spin on stuffed pasta that's ready in an hour.

Boneless skinless chicken breast stuffed with an herbed goat cheese sun-dried tomato mixture, breaded and finished in the oven to crispy perfection with a sweet red pepper sauce.