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A mayonnaise sauce made with hard-boiled eggs instead of raw, with the addition of capers, chervil, gherkins, and Worcestershire.
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Anaheim, jalapeno, poblano and green peppers with a host of other veggies, give this hot sauce zip and zing!
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This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Stir some ketchup, tamari sauce, dry mustard, and white pepper together for a quick fix when you have no barbeque sauce.
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This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
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This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.
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Mushrooms are sauteed in butter, then simmered with milk, flour and soy sauce, creating a creamy gravy. Serve over warm biscuits, rice or pasta.
Ingredients: butter, mushrooms, flour, milk, soy sauce
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This is a simple recipe for meatballs simmered in a tomato sauce.
Ingredients: beef, rice, white onion, egg, tomato sauce
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Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
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A compelling blend of orange and milk in a slushy breakfast drink.
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.