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Sauces/621 recipes

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eggs8 salt7 sugar6 onions6 garlic5 black pepper4 flour3 butter3 soy sauce or tamari (for gluten-free)3 vinegar3 ginger3 cornstarch3 lemon3 cream3 herbs3 heavy whipping cream3 green onions, scallions3 milk2 tomatoes2 beef2 brown sugar2 oregano2 tomato paste2 white pepper2 cheese2 stock2 butter, unsalted2 pasta2 sweet bell peppers2 green bell peppers2 spices2 sauce2 parmesan, parmigiano-reggiano cheese, grated2 olive oil1 baking powder1 lemon juice1 carrots1 mushrooms1 chicken1 basil1 vegetable oil1 nutmeg1 garlic powder1 paprika1 cumin1 vanilla extract1 ketchup1 pork1 almonds1 cayenne pepper1 ground beef1 shrimp1 cilantro1 wine1 bread crumbs1 ham1 allspice1 spinach1 pineapple1 coriander1 ricotta cheese1 apple cider vinegar1 sesame oil1 green beans1 spaghetti1 pumpkin1 almond extract1 balsamic vinegar1 maple syrup1 canola oil1 chocolate1 mace1 peaches1 beef, steak1 liquid smoke1 gelatin, unflavored1 chocolate, semi-sweet1 vanilla ice cream1 tahini (sesame paste)1 chickpeas (garbanzo beans)1 sweet red bell peppers1 vanilla bean1 italian parsley1 napa (Chinese) cabbage1 nutritional yeast flakes1 pineapple rings1 beef chuck steak1 soy sauce, sodium reduced1 pasta, fresh1 liquid egg substitute1 worcestershire sauce1 olive oil, extra-virgin1 pork shoulder1 yogurt1 sorrel leaves1 pita bread, whole wheat1 plum sauce1 chicken stock1 cardamom seeds1 red pepper flakes1 parsley leaves1 chicken broth, low salt1 hazelnuts (filberts)1 milk, low-fat1 yogurt, low-fat1 liqueur1 yellow onion1 raspberries, frozen1 margarine1 cabbage1 french bread1 chocolate unsweetened1 health bars1 meat & poultry stock1 vegan cheese sauce1 flour, unbleached, all-purpose1

11 SAUCES/621 recipes

Basic Meatballs
Basic Meatballs

Classic pan-fried meatballs with ground beef, breadcrumbs soaked in milk, egg, onion, and Worcestershire sauce. Tender inside, browned outside. Makes 2 1/2 dozen in 35 minutes.

Green Beans Supreme (Modern Low Fat Version)
Green Beans Supreme (Modern Low Fat Version)

The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.

Lexington Style Pulled Pork
Lexington Style Pulled Pork

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

Chickpea Burgers & Tahini Sauce
Chickpea Burgers & Tahini Sauce

Crispy pan-fried chickpea burgers with oregano and cumin, tucked into warm pita with a creamy lemon-tahini yogurt sauce. Vegetarian, healthy, and done in 25 minutes.

Sichuan-Style Shrimp
Sichuan-Style Shrimp

This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.

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Italian Spaghetti Casserole

Vegan Italian spaghetti casserole with tofu ricotta, nutritional yeast cheesy sauce, and a homemade tomato-herb sauce baked until bubbly. A plant-based baked ziti.

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Creamy Frozen Peach Soufflé with Lemony Raspberry Sauce

Creamy, rich and delicious frozen peach souffle is served with lemony raspberry sauce. They are an absolutely tasty pairing, especially in a hot summer day!

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Teriyaki Slow-Cook Sandwiches

Beef chuck slow-cooked in soy sauce, brown sugar, ginger and garlic until fall-apart tender, then piled onto toasted French rolls with napa cabbage and pineapple. Set it and forget it.

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Chocolate Bar Brownie Sundaes with Caramel Sauce

Chocolate bar brownie sundaes layer fudgy toffee-studded brownies with Heath-bar vanilla ice cream and a homemade caramel sauce. A make-ahead, three-part dessert where every component is built from scratch.

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Pumpkin Ravioli (Hazen)

Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.

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Home Style Chicken

Home-style Chinese chicken deboned by hand, velveted in egg and cornstarch, twice-fried to a crackling crust, and tossed in a tangy vinegar glaze. Served over wilted garlic spinach restaurant-style.