38 simple sauce canned Recipes

eggs, milk, parsley , choppped, button mushrooms, sliced, tasty cheese, grated, canned salt-reduced spaghetti , in tomato sauce

extra firm tofu, white onion, chopped, chopped bell pepper (green or red ), canned diced pineapple in juice, sweet and sour sauce, cooked rice

ground turkey breast, grill seasoning (i used canadian steak seasoning and it s wonderful), dijon mustard (you can also use stoneground mustard), poultry seasoning, sharp cheddar cheese, zucchini, finely chopped, red bell pepper, seeded and finely chopped, tomato, finely chopped, red onions, finely chopped, tabasco sauce, lime juice, salt, english muffins, red leaf lettuce leaves

dried italian-style bread crumbs, garlic clove, minced, grated pecorino romano, grated provolone, chopped fresh italian parsley leaves, olive oil, salt and freshly ground black pepper, flank steak (can use round steak in a pinch), dry white wine, simple tomato sauce , recipe follows, or store-bought marinara sauce, simple tomato sauce, extra-virgin olive oil, onion, chopped, garlic, chopped, stalk celery, chopped, carrot, chopped, crushed tomatoes, basil leaves, dried bay leaves, sea salt and freshly ground black pepper, unsalted butter , optional

crab cakes, crab cake mix , prepared as directed on the box using a 1 lb can of refrigerated crab meat or fresh picked crab meat from the legs, with the addition of 1 egg to the mix, peanut or canola oil for frying, butter for frying, dipping sauce, mayonnaise, sour cream, tastefully simple fiesta party dip mix, cayenne pepper, red pepper flakes, dry mustard, dried cilantro, dried minced onions, garlic powder

meatballs (italian sausage or ground beef, can use more to suit family needs and size of ), tomato sauce, crushed tomatoes (or use fresh cut up ), tomato paste, chopped onion, jalapeno pepper (optional), water, boiling water, basil, oregano, salt, garlic powder (i use more- we love garlic, fresh garlic can be substituted), shredded mozzarella cheese, shredded mozzarella cheese, ziti pasta (any pasta with a grab- ridges to hold sauce)

baby bella , cremini, or button mushrooms, sliced, garlic, dried thyme leaves, olive oil, dry red wine, canned diced tomatoes, drained (optional), cornstarch, dijon mustard, simple roast chicken

elbow macaroni, velveeta cheese, cubed, 1/2-1-inch cubes, butter (1 stick), flour, milk , whole is best. (i wouldn tsp worry about fat with this dish!), worcestershire sauce (lea and perrin s is best), dry mustard (you can use prepared mustard in a pinch), salt, pepper, cayenne (optional), breadcrumbs (optional)

cream cheese, seafood cocktail sauce (or make your own for less swweetness), crabmeat (can use imitation ), garlic, crushed fine, cracker (i use triscuit, use any sturdy )

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.

olive oil, chopped fresh rosemary leaves, chopped fresh thyme leaves, chopped fresh italian parsley leaves, salt and freshly ground black pepper, eight 3-oz chicken cutlets, simple tomato sauce , recipe follows, or purchased marinara sauce, shredded mozzarella, grated parmesan, unsalted butter , cut into pieces, extra-virgin olive oil, onion, chopped, garlic, chopped, stalk celery, chopped, carrot, chopped, sea salt and freshly ground black pepper, two 32-oz cans crushed tomatoes, fresh basil leaves, dried bay leaves, unsalted butter , optional

canola oil, all-purpose flour, enchilada or mexican red sauce, chicken broth, salt, black pepper, canola oil, ground beef, onion, chopped, two 4-oz cans diced green chiles, salt, corn tortillas, canola oil, for frying, chopped black olives, chopped green onions, grated sharp cheddar, chopped fresh cilantro, for garnish, beans and/or rice, for serving

nonfat cottage cheese or 1 1/2 cups low fat cottage cheese, fresh tomato sauce (made with canned tomatoes) or 2 1/2 cups simple marinara sauce (made with canned tomatoes), baby spinach or 1 generous bunch spinach, stemmed and washed, salt, freshly ground pepper, no-boil lasagna noodles, freshly grated parmesan cheese (2 oz), breadcrumbs, extra virgin olive oil

mayonnaise (no miracle whip), sweet gherkins (you can also use sweet pickle relish or bread and butter chips, sometimes called hamburger chips. di), fresh parsley, capers (drained ), shallot, minced, garlic (basically, just a pinch), lemon juice (fresh ), hot sauce (to taste)

olive oil, onion diced, garlic finely chopped, whole tomatoes, chopped canned chipotle chilies in adobo sauce, grain white rice, ground beef chuck, chopped fresh cilantro, plus more for serving, bread crumbs, egg beaten, ground cumin, kosher salt and black pepper

you can make this simple , fresh salad up to 8 hours ahead of time., tps. canola oil, garlic, minced, corn kernels (from 3 ears )(or use canned corn), ripe mango, peeled and diced, black beans, rinsed, chopped red onion, diced red bell pepper, lime juice, canned chipotle pepper in adobo sauce, , drained and chopped, chopped fresh cilantro, ground cumin, sea salt