1,061 red sauce recipes

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

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Oriental Treasure Soup is a DIY hot pot with homemade chicken broth flavored with soy sauce, sherry, and ginger, served with tofu, noodles, mushrooms, and fresh toppings guests choose themselves.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Authentic Italian meatballs with ground beef, garlic, parsley, breadcrumbs, and grated Parmesan. Pan-fried golden then simmered low and slow in red sauce for tender, juicy bites.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

Serve these kabobs as an appetizer with the sauce for dipping, or as sandwiches. Slather the sauce on warmed pita and place the chicken in the pockets along with sliced tomatoes and red onion.

These chile cheese stuffed tomatoes were deliciously cheesy and juicy. We served these tomatoes with a salad and red wine mushroom sauce, yum!!! Definitely a keeper!

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.

Hamburgers au poivre transforms ground beef patties into bistro fare with a cracked pepper crust, cognac flambé, and red wine pan sauce. Steak au poivre on a weeknight budget.

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.