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

    Sauces


    Displaying up to 20 pages of results. To see all results, or register.

    This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188

    Recipe #65641

    Open a bottle of Merlot or Cabernet Sauvignon, reserve one cup for cooking, enjoy the rest with your S.O. or your dinner guests!!! This spectacular sauce can be made in advance & reheated to serve with roast beef or a steak!!!

    Recipe #216266

    For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

    Recipe #177488

    37 Reviews |  By BecR

    This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.

    Recipe #121586

    20 Reviews |  By Bev

    Try over Broccoli or a spinach souffle.

    Recipe #57043

    I really like this sauce served with all kinds of smoked fish (salmon and trout immediately come to mind) - it really complements the richness of the fish, without masking the wonderful smoky flavour.

    Recipe #106801

    109 Reviews |  By Dib's

    Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!

    Recipe #11266


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