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    You are in: Home / Cookbooks / Sauces
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    72 recipes in

    Sauces

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    I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!

    Recipe #409418

    Skip the high-sodium, low-taste soy sauce and make a big batch of this sauce instead. You can freeze individual servings into plastic baggies or an ice cube tray so that you can use it as needed. From "Can I Freeze It?" by Susie Theodorou.

    Recipe #356942

    This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables.

    Recipe #75195

    Vegetarian Times: "Marinate 1 to 1 1/2 pounds of sliced tofu, tempeh, seitan, or portobello mushroom caps for 30 minutes to 3 hours, then sear over high heat until caramelized around the edges. Top with toasted sesame seeds and chopped green onions."

    Recipe #339193

    2 Reviews |  By Kimke

    Great to use for a marinade for tofu, chicken or fish! Something a bit different.

    Recipe #227112

    This vegetarian East and West Africa sauce is full of protein. Tastes great served with rice or chapatis. The recipe came from the cookbook "Vegetarian Cooking Around the World.

    Recipe #306845

    This is a citrusy sauce so good served with vegetables, fritters, plantains, fish, and meats. A Latin sauce adapted from The Best International Recipes. This may be refrigerated in an airtight container for up to 1 day. Enjoy!

    Recipe #306312

    1 Reviews |  By Sueie

    Heaps cheaper than commercially made product. Can be used with meat and/or vegetables.

    Recipe #23301

    Great on any meat or poultry (or seafood) & great on a salad too! Official desc: Chimichurri sauce is a tangy herbal accompaniment that can liven up any meat or poultry dish.

    Recipe #204720

    I created this recipe as an answer to the high fat peanut sauces in restaurants and in most recipes. It is a touch sweeter than most, but I find the soy sauce and the cayenne dampens the sweetness considerably.

    Recipe #61372

    Excellent to sprinkle over enchiladas or salads. Takes 2 weeks to prepare. El Charro Cafe.

    Recipe #231206

    This is a sauce that accompanies an entree; it's pooled onto each serving plate, and the main dish, such as a chili relleno or a chicken breast, is placed on top.

    Recipe #280411

    Have a vegan? Watching your weight but LOVE cheese, this is IT!! 5 star. I have to give credit to emily @ vegweb for this.

    Recipe #268235

    2 Reviews |  By Mikekey

    A variation on basil based pesto. Serving size is 2 tablespoons. From Cooking Light.

    Recipe #260331

    "The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork." EatingWell, May/June issoue 07. Below I have listed some marinating times for some of the meats, chicken & fish I thought you could use it on -- of course, with help from the magazine. Yield: 1-1/4 cups (computer won't accept any number that's not a whole one).

    Recipe #245804

    1 Reviews |  By ellie_

    Green Chile Season is coming up soon! Recipe source: Edible Santa Fe

    Recipe #239337

    This is great added to canned pork and beans, meat loaf, or on the side as a pickle. We also like it with grilled cheese sandwiches. Mom's recipe.

    Recipe #203975

    A cross between an enchilada sauce and mole, this pesto pairs well with grilled meats or vegetables. New Mexico chiles are sweet with a hint of spiciness, they can be found in the specialty-produce section of the supermarket & in gourmet-foods. Toast the nuts in a small dry skillet over medium-low heat stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. The recipe comes courtesy eatingwell.com.

    Recipe #134208

    This marinade is sneaky, in that people are initially fooled by the sweet raspberry flavor, then the heat of the Habaneros hits your taste buds like a runaway train. Recommended cuts: Shrimp (2 to 3 hours); poultry breasts (4 to 6 hours) From: Marinades by Jim Tarantino.

    Recipe #188839

    Medium-spicy flavor, tangy tomato taste (only for real sun-dried tomato lovers) and a bright, sweetish accent from the touch of orange and cinnamon. Use the best sun-dried tomatoes for this recipe. Try it on pasta (I suggest about 1/2 cup per 4 ounces pasta) with parmesan cheese or crumbled feta or toss with beans. It would also make a terrific pizza sauce. This recipe is easily halved and the sauce can be frozen. From Angelica's Home Kitchen in NYC, voted 2006 best vegetarian restaurant.

    Recipe #188988

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