89 sauce no meat Recipes

pepperoni, sliced, lean ground beef, onion, chopped, garlic cloves, chopped, crushed red pepper flakes (optional), spaghetti sauce (classico is our favorite), salt and pepper, to taste, ricotta cheese, shredded italian cheese blend (kraft 5 cheese italian blend), provolone cheese, chopped fine, eggs, lightly beaten, salt and pepper, to taste, no-boil lasagna noodles (barrilla flat style), parmesan cheese, grated

velveeta cheese, cut into squares, no boil lasagna noodles, ground beef, garlic clove, diced tomatoes, onion, minced, barilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars), shredded mozzarella cheese , as much as you like, grated parmesan cheese , as much as you like, italian spices , to taste, garlic salt , to taste

ricotta cheese, eggs, shredded cheddar cheese, shredded mozzarella cheese, grated parmesan cheese, onion, minced, minced garlic, chopped fresh parsley, freshly ground black pepper, alfredo pasta sauce, no-boil lasagna noodles, cooked and cubed lobster meat, baby spinach leaves

beef stew meat, diced into 1 inch pieces, worcestershire sauce, no salt herb seasoning, potatoes, carrots, yellow onion, tomato juice, stewed tomatoes, fresh jalapeno peppers, sliced into rings

beef stew meat, cut into 1 inch cubes, all-purpose flour, salt, ground black pepper, garlic, minced, bay leaf, paprika, worcestershire sauce, onion, chopped, beef broth, potatoes, diced, carrots, sliced, stalk celery, chopped

instant potato flakes, water, low-fat sour cream, ground turkey breast or 1 lb ground chicken breast, olive oil, water, dried onion, no-salt-added tomato sauce, whole kernel corn (del monte preferred), salt (optional), oregano, cheddar cheese, diced

center-cut pork chops, bacon, red delicious apple, onion, white wine vinegar, worcestershire sauce, salt, meat tenderizer , no msg, unseasoned, black pepper, ground sage, ground celery seed, fresh thyme, garlic clove, sliced very thin

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.

beef (use whole cuts like roast, flank or round steak), pork (use whole cuts like roast, chops or rib meat), onions, finely chopped, green bell pepper, finely chopped, yellow bell pepper, finely chopped, red bell pepper, finely chopped, crushed garlic cloves, celery rib, finely chopped, tomatoes, finely chopped, diced tomatoes with juice, tomato sauce, beef broth or 2 cups beef consomme, hot sauce (like tabasco or durkee redhot), ground cumin, coarse salt, chili powder (generic ), arbol chili powder , i use paul prudhommes, dried chipotle powder , i use paul prudhommes, black pepper, brown sugar, lager beer , no light beer, no dark beer, worcestershire sauce

vegetable oil, ground pork (either lean or fatty), brown bean sauce, sugar, beer, fresh white chinese noodles (no egg), chopped scallion, bean sprouts, shredded cucumber, chopped garlic, chili , if desired

tofu (1 block), garlic cloves, minced, ginger, minced, ground beef (or no meat), stalks green onions, miso, stock, dark soy sauce, rice vinegar, cornstarch, mixed with a little water, sesame oil, chili oil

crescent roll dough, pizza sauce, onion, diced, tomato, diced, bell pepper, diced, sheared cheese, meat (optional)

lean ground beef, dry red kidney beans, cooked, del monte diced tomatoes , no salt, hunts tomato sauce, onions, diced, salt, pepper, chili powder, chili flakes

eggs or 4 egg whites, kidney bean, cooked, italian herb seasoning, pepper, tamari, ground beef, rolled oats , no-instant and uncooked, dried onion flakes, bell pepper, minced, celery, minced, garlic powder, tomato sauce, divided

no-boil lasagna noodles, prego spaghetti sauce with meat, parmesan cheese, pre-shredded mozzarella cheese, pre-shredded mixed cheddar cheese or 2 (8 oz) bags monterey jack cheese or 2 (8 oz) bags colby, curd cottage cheese, egg, beaten, whole milk, dried rosemary, garlic, chopped, butter, flour, oil, carrots (peeled and grated ), frozen chopped spinach (thawed and sqeezed dry), salt

textured vegetable protein or ground meat sub or gimme lean beef style formed in tiny meatballs, tomato soup , no salt, no sugar, fresh crushed tomatoes , no salt, no sugar, chopped onion or 1 tsp onion powder, paprika, worcestershire sauce, fresh bell pepper, chopped, fresh garlic cloves, minced, basil to taste, oregano to taste, hot sauce, fresh ground black pepper, mushrooms sliced, peas, cooked, carrots, diced and cooked, spinach, corn, cooked, macaroni

whole tomatoes, tomato paste, ground beef, no-boil lasagna noodles, sour cream, cottage cheese, drained, mozzarella cheese, shredded, parmesan cheese, grated, olive oil, cayenne pepper (1/2 in sauce and 1/2 in meat), chili powder (1/2 in sauce and 1/2 in meat), crushed red pepper flakes, celery salt, dried oregano, garlic cloves, finely chopped (3 in tomato sauce & 3 in meat mixture), onion, chopped, green pepper, finely chopped, sliced mushrooms

stew meat (no fat, no bones), stewing chicken (stewing hens), potatoes, peeled and diced, bushels cabbage, chopped, onions, peeled and chopped, tomatoes (#10 cans), tomato puree (#10 cans), corn (#10 cans), carrots (#10 cans), cayenne, salt , to taste, worcestershire sauce or tabasco sauce or a-1 steak sauce