You are here: Cooking >Recipes > Sauces

 Advertisements
 
 
 

Recipes Sauces

Chinese red sauce

Chinese Red SauceThis goes very nicely with fried shrimp or fish.3 tablespoons catsup3 tablespoons chili sauce1 tablespoon horseradis teaspoon lemon juice1 tablespoon granulated sugar1/8 teaspoon Tabasco® sauce1/4 teaspoon Accent®Combine and simmer
(by user)

Cocktail sauce

Cocktail Sauce1 cup catsup1 cup chili sauce1/2 cup prepared horseradishJuice of 1/2 lemon, or to tasteDash of hot pepper sauce1 teaspoon Worcestershire sauceCombine all ingredients in a nonreactive container. Cover tightly. Refrigerate.Makes 2 1/2 cups.
(by user)

Cucumber cream sauce

Cucumber Cream SauceServe this with salmon loaf or salmon patties.1/2 cucumber1/2 cup sour cream1 tablespoon lemon juice1 teaspoon grated onion1/4 teaspoon pepperPeel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and re
(by user)

Curry sauce for shrimp

Curry Sauce for Shrimp1 (8 ounce) carton sour cream1/3 cup mayonnaise1 teaspoon grated onion1 teaspoon curry powder1 teaspoon lemon juice1/4 teaspoon Worcestershire sauce1/8 teaspoon Tabasco sauceMix all ingredients together in small glass or plastic bowl.
(by user)

Dill sauce

Dill SauceThis delicate sauce is delicious with fish.2 tablespoons shortening2 tablespoons butter1 cup chopped and firmly packed    fresh young dill weed1 teaspoon granulated sugarSalt, to taste2 cups chicken broth2 to 3 tablespoons flour
(by user)

Cherry sauce for ham

Cherry Sauce for Ham1 (10 ounce) bottle maraschino cherries (reserve juice)Slivered almonds1/2 cup wine vinegar2 teaspoons pickling spice, tied in cheeseclot cup brown sugar2 tablespoons cornstarch2 tablespoons butter1 to 2 teaspoons juice from prepared hors
(by user)

Roasted tomato sauce

Roasted Tomato SauceMakes 4 1/2 cups.3 pounds tomatoes (as ripe as possible) 1/4 cup pure olive oil 6 to 8 large garlic cloves, peeled 1 cup fresh basil leaves or 1/2 cup fresh oregano 1/2 teaspoon salt 1/2 teaspoon freshly ground pepperPreheat oven to 3
(by user)

Famous florida fresh key lime salsa

Famous Florida!® Fresh Key Lime SalsaYou can use habanero peppers instead of jalapeno, but be sure to remove the seeds and only use half of the pepper. They are the hottest peppers anywhere!4 medium very ripe tomatoes, peeled, seeded and diced 1 fresh jalapeno pepper*, seeded
(by user)

Ranch-style white sauce

Ranch Style White SauceMakes 1 1/2 cups.1 1/2 tablespoons margarine 3 tablespoons all purpose flour 1 1/2 cups fat free (skim) milk 3 to 4 teaspoons dry ranch style salad dressing mix 1/4 to 1/2 teaspoon white pepperMelt margarine in small saucepan over low
(by user)
TAG: style, ranch, ,

Almond sauce

Almond Sauce2/3 cup slivered almonds2 tablespoons lard2 cups seasoned chicken broth3 tablespoons vegetable oil2 tablespoons all purpose flourSaltPepper1/2 teaspoon ground cuminLightly saut? the almonds in lard. Place in a blender. Add 2 cups of the chic
(by user)
TAG: almond, chicken, sauce, cover, tablespoons, ,

Cranberry salsa

Cranberry Salsa12 ounces fresh cranberries, washed1 small white onion, chunked1/2 cup parsley leaves4 ounces green chiles, diced2 to 3 jalape?os, diced (optional)2 teaspoons grated orange zest2 teaspoons lemon juice1/4 cup orange juice3 tablespoons honeyb
(by user)
TAG: salsa, cranberry, ,

Grand marnier peach sauce

Grand Marnier Peach SauceServes 4.1 (12 ounce) jar peach preserves 2 tablespoons tomato paste 1/2 jalapeno, seeds and ribs removed, finely chopped1 ounce Grand MarnierCombine preserves and tomato paste. This helps cut some of the sweetness and also gives the sau
(by user)
TAG: grand, sauce, marnier, peach, ,

Garlic butter sauce (mantequilla de ajo)

Garlic Butter Sauce (Mantequilla de Ajo)4 tablespoons unsalted butter4 cloves garlic, crushedMelt butter, add garlic, and set aside.Strain just before using. Brush on meat or fish before broiling or grilling.
(by user)
TAG: garlic, butter, mantequilla, sauce, ,

Horseradish sour cream sauce

Horseradish Sour Cream SauceMakes 1 1/2 cups.1 (8 ounce) container sour cream1 cup milk1 tablespoon creamed horseradis teaspoon wet mustard1 teaspoon white pepperIn a medium saucepan, over medium heat, combine sour cream and milk. Stir constantly while hea
(by user)
TAG: horseradish, cream, sauce, ,

Mustard-dill sauce

Mustard Dill SauceMakes 1 1/2 cups.1 cup nonfat mayonnaise 4 tablespoons Dijon style mustard 1/2 cup snipped parsley 3 tablespoons fresh dill weed or 1 tablespoon dried dillIn a small bowl, combine all ingredients; mix thoroughly until smooth. Cover and refriger
(by user)
 Advertisements

Pina colada dipping sauce for shrimp

Pina Colada Dipping Sauce for Shrimp4 ounces pina colada mix 3 ounces sour cream 3 ounces drained, crushed pineappleMix all ingredients well.
(by user)

Green chile pesto

Green Chile Pesto6 large long green chiles or 4 medium poblano chiles3/4 cup pine nuts2 cup lightly packed clean, dry basil leaves and tender stems1 cup extra virgin olive oil6 garlic cloves, peeled and chopped3/4 cup grated Parmesan cheese1/2 cup grated Romano ch
(by user)

Jalapeno-cranberry sauce

Jalapeno Cranberry SauceServe with lamb, pork or poultry.1 (16 ounce) can whole berry cranberry sauce1/2 cup hot jalape?o pepper jellyCombine ingredients in a small saucepan; cook over medium heat, stirring frequently, until jelly melts. Serve warm.
(by user)

Lime-tomatillo salsa

Lime Tomatillo Salsa1 large ripe red tomato, finely diced8 tomatillos, husked, rinsed and chopped1/4 cup minced red or yellow bell pepper2 tablespoons minced red or white onion1 teaspoon grated Mexican lime peel1 tablespoon Mexican lime juiceIn a non reactive b
(by user)

Madeira sauce

Madeira Sauce3 tablespoons butter1 1/2 tablespoons flour3/4 cup beef stock1 teaspoon Kitchen Bouquet®1/4 cup Madeira wineMelt butter; stir in flour and cook for 5 minutes. Add beef stock, Kitchen Bouquet® and Madeira wine. Cook until thickened.
(by user)

Mango pineapple salsa

Mango Pineapple Salsa1 mango or papaya, diced1/2 cup finely chopped white onion1 cup diced fresh pineapple1/4 cup chopped cilantro4 ounces diced green chiles3 to 4 dashes hot pepper sauceCombine all ingredients and refrigerate. This salsa will keep in the refri
(by user)

Mango salsa

Mango Salsa1 large ripe fragrant mango2 tablespoons each red and yellow bell peppers, finely diced1 tablespoon minced serrano chileJuice of 1 ripe Mexican limePeel the mango and cut the flesh away from the seed. Chop finely, and mix with the remaining ingredients, addi
(by user)

Raspberry salsa

Raspberry Salsa2 cups fresh raspberries 1/4 cup sweet onion, chopped3 teaspoons finely chopped jalapeno peppers 1 clove garlic, minced1/4 cup chopped fresh cilantro 1/2 teaspoon granulated sugar 3 tablespoons fresh lime juiceIn a medium bowl, mix together r
(by user)

Tomatillo sauce

Tomatillo Sauce1 pound tomatillos4 scallions2 to 4 serrano chiles1 teaspoon Mexican lime juice1/2 teaspoon salt, or to taste1/2 teaspoon granulated sugar (optional)1/3 cup cilantro (optional)NOTE: Do not add cilantro if the sauce is going to be used as an e
(by user)

Watermelon salsa

Watermelon Salsa2 cups chopped watermelon, seedless 3/4 cup chopped sweet onion 3/4 cup canned black beans, rinsed and drained 1/4 cup chopped seeded jalapeno chiles 1/4 cup chopped fresh cilantro 1 large clove garlic, finely chopped 1 tablespoon brown sugar 1
(by user)

Dried cranberry sauce

Dried Cranberry Sauce1 cup dried cranberries1 cup red wine1 cup water1/4 cup maple syrup1 tablespoon cornstarch dissolved    in 2 tablespoons waterCombine cranberries, wine, water and syrup in saucepan. Bring to a boil and simmer 5 minutes. Stir
(by user)

Orange hollandaise sauce

Orange Hollandaise SauceTry drizzling this sauce over your salmon fillets or steaks.1 cup (2 sticks) unsalted butter3 large egg yolks4 teaspoons fresh lemon juice1/2 teaspoon salt2 tablespoons fresh orange juice1 teaspoon finely grated orange zestCayenne pe
(by user)

Tropical salsa

Tropical Salsa2 ripe mangoes, diced1 cup diced fresh tomato1 cup diced red bell pepper1 cup diced red onion2 tablespoons minced garlic1 jalape?o pepper, minced2 teaspoons ground cumin2 tablespoons olive oil4 tablespoons red wine vinegar or sherry vinegarb
(by user)

Apricot or peach salsa

Apricot or Peach Salsa1 1/2 cups chopped fresh apricots or peeled peaches3/4 cup chopped red or green sweet pepper3/4 cup chopped, seeded cucumber1/4 cup sliced green onion1 to 2 fresh jalape?o peppers, seeded and finely chopped2 tablespoons honey2 tablespoon lime
(by user)

Rhubarb salsa

Rhubarb Salsa1 cup granulated sugar1/4 cup water1 tablespoon finely shredded orange peel6 cups rhubarb, sliced 1/2 inch thick1/2 cup green bell pepper, diced1/4 cup sweet onions, finely chopped1/3 cup red onion, finely chopped1 jalape?o pepper, seeded and minc
(by user)

Roasted tomato coulis

Roasted Tomato CoulisServe over pasta, or make it thicker for use on bruschetta or as a dip.1 pint small grape tomatoes or cherry tomatoes1/4 to 1/2 cup extra virgin olive oil1/2 cup packed fresh basil leavesPreheat oven to 400 degrees F.Drizzle olive oil ove
(by user)

Tropical sunrise salsa

Tropical Sunrise SalsaSource: iMmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere/i (a light, fresh tasting salsa that has "the gorgeous pink, salmon and yellow hues of the dawn sky over Biscayne Bay").1/2 ripe papaya (about 1/2 pound), seeded, &nb
(by user)

Cantaloupe salsa

Cantaloupe Salsa1 (2 pound) ripe cantaloupe1/2 sweet red bell pepper, seeded2 serrano chiles, finely minced2 tablespoons finely chopped cilantro1 tablespoon unseasoned rice vinegarJuice of 1 Mexican limeSugar, to tasteCut cantaloupe and red pepper into 1/4
(by user)

Brandied cranberry sauce

Brandied Cranberry Sauce1 package fresh cranberries1 1/4 cups granulated sugar1/4 cup orange juice1 tablespoon orange rind1/4 cup brandyCombine all ingredients except the brandy in a 3 quart casserole.  Mix well, cover with wax paper and microwave on HIGH for
(by user)

Lethal weapon french fry sauce

font size="4"Lethal Weapon French Fry Sauce2 cups mayonnaise 5 tablespoons chili powder 1 tablespoon cayenne 1 teaspoon freshly minced garlicIn a bowl, combine all ingredients. Stir and let stand for 2 hours or enough time for the chili powder to rehydrate and other
(by user)

Sauce bearnaise

Sauce Bearnaise4 tablespoons white wine vinegar2 tablespoons dried tarragon1/4 cup finely chopped shallots or scallions1/2 teaspoon saltFreshly ground pepper3 tablespoons water3 egg yolks1/2 pound butterIn a heavy nonreactive saucepan place the vinegar,
(by user)

Spicy bean salsa

Spicy Bean Salsa1 (15 1/2 ounce) can black eyed peas, drained1 (15 ounce) can black beans, drained1 (15 ounce) can whole kernel or shoepeg corn, drained1/2 cup chopped onion1/2 cup chopped green bell pepper1/2 cup finely chopped jalape?o peppers1 (14 1/2 ounce) ca
(by user)

Brown sauce

Brown SauceThis is a classical French brown sauce, also called sauce espagnole. It is the basis for many other sauces. The secret is to use good quality, strong beef stock and to simmer the sauce very slowly. It freezes well.1/2 cup diced carrots1/2 cup diced onion1/2 cup
(by user)

Strawberry-almond salsa

Strawberry Almond Salsa1 pint strawberries, rinsed,    hulled and quartered1/4 teaspoon minced jalape?o or serrano chile1 tablespoon chopped fresh mint1 tablespoon amaretto2 tablespoons granulated sugar1/2 cup toasted sliced almondsPlace half
(by user)

Foaming butter sauce

Foaming Butter Sauce2 to 3 tablespoons butter4 tablespoons chopped pecansJuice of 1/2 lemonSalt and freshly ground pepper, to taste1 tablespoon chopped parsley1 teaspoon chopped fresh herbs, such as chives or thymeSlowly cook butter and pecans in a skillet unti
(by user)
 Advertisements

 

 

         
        
Pages :  1 2 3 4 5 6 7 8 9 10 Next >>