39 sauce everything Recipes

cooked penne (cooked just to al dente), artichoke hearts, coarsely chopped (canned variety, drained), pitted greek olive (leave whole ), pimento-stuffed green olives, stalk celery, chopped, pepperoni slice, mozzarella cheese, cut into 1/2-inch cubes, red bell pepper, chopped, dijon mustard, mayonnaise, chili sauce, salt and pepper

uncooked brown rice, water, black beans, rinsed and drained, green bell pepper, halved and seeded, onion, quartered, sliced mushrooms, garlic, peeled, shredded mozzarella cheese, eggs, chili powder, ground cumin, garlic salt, hot sauce, dry bread crumbs , or as needed

dry mustard, water, white wine or apple cider vinegar, mayonaise (i have used miracle whip too in a pinch), sugar, honey, garlic, grated, horseradish sauce, tiger sauce (optional but awesome ), everything else, approx.) chicken, stalk celery, diced, apple - diced, mayo, dried currants or cherries (optional), toasted pecans, salt and pepper to taste

onion, chopped, garlic cloves, minced, diced tomatoes, roasted red peppers, from jars, chopped, chopped artichoke, chopped olive, capers, extra virgin olive oil, oregano, basil, salt, pepper

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

whole bagel, split (i use egg, everything, or onion flavor), cream cheese (i use light or ff), pizza sauce, provolone cheese (or other cheese of choice- i use lowfat), pepperoni

green peppers , gutted (halved if super large), ground beef, tomato soup, dried onion flakes, worcestershire sauce (or more , to taste), salt, pepper, instant rice, uncooked (i ve tried other kinds, and it s pretty hit or miss with everything but the instant), cheddar cheese (separated )

diet lean ground sirloin, browned, rinsed and drained, pat dry, onion, chopped and included in meat during browning, tomato, diced, chili powder, red bell pepper, diced finely, basil, minced garlic, garlic powder, parsley, low-sodium tomato sauce, dark red kidney beans, rinsed and drained, water, pepper

buttermilk baking mix, water, hot, tomato sauce, green onion, chopped, mozzarella cheese, shredded, mushroom, sliced, ripe olives, sliced, tomato, sliced, olive oil, avocado, seeded, peeled and sliced, fresh basil leaf (optional)

potatoes, heavy cream, dry onion soup mix, butter, onions, diced, frozen herbs, ground beef, ground pork, eggs, breadcrumbs, frozen mixed vegetables, your choice, black olives, sliced, pepper, salt, nutmeg, paprika, tabasco sauce (and everything you like), milk, flour, butter, cheese, grated (your choice ), pepper, salt, nutmeg

ketchup, water, apple cider vinegar, dry onion soup mix, worcestershire sauce, mustard, honey, chili powder, cayenne

marinara sauce, ground beef, wonton wrappers, mozzarella cheese shredded, parmesan cheese, ricotta cheese, fresh basil

mayonnaise, french dressing, sweet pickle relish, chopped garlic, white vinegar, sugar, corn syrup, salt, cumin, chives

skinless salmon fillets, cut into large chunks, grill seasoning, (recommended: montreal seasoning by mccormick ), poppy seeds, sesame seeds, chopped fresh dill, extra-virgin olive oil for drizzling, softened cream cheese, scallions, whites and greens, chopped, sour cream, lemon juice, green leaf lettuce, for topping, sliced beefsteak or vine ripe tomato, for topping, sliced red onion, for topping, crusty kaiser rolls, split and toasted

boneless skinless chicken breasts, flour tortillas (i use the big ones because they are easier to wrap everything up good in), cream of chicken soup, cooked white rice, black beans, green chilies, onion, red enchilada sauce (you can use green if you dont like red, its still very good), mexican blend cheese

white vinegar, cornichons, flat leaf parsley, chopped, garlic clove, anchovy fillet, capers, drained, onions, chopped, dijon mustard, olive oil

extra virgin olive oil (use the good stuff), onions, minced, garlic, minced, diced italian tomatoes , with juices ((imported)), dried oregano, dried basil, sugar, concentrated peperoncino picante sauce (or 1 tsp red pepper flakes, to taste), salt and pepper