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    You are in: Home / Cookbooks / Sauces, Marinades, Gravies and Glazes
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    72 recipes in

    Sauces, Marinades, Gravies and Glazes

    Nothing like a good sauce, marinade, gravy or glaze to complete a dish. Both savory and sweet included here...
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    This is a wonderfully simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! The optional addition of lavender or lemony herbs are my take on my mother's recipe.

    Recipe #411928

    A trio of flavored Infusions or Syrups for Lemonade etc.! I've included three different flavored infusions --- Herbal (my favorite is Lemon Verbena!), Lemon-Ginger, and Vanilla --- all from the same basic hot sugar-water base recipe. Perfectly lovely drizzled over pancakes, pastries, ice creams, or fruit salad, -or- stir into your favorite beverage such as tea, lemonade, ice-water, or cocktails. Recipe adapted slightly from BH&G.

    Recipe #171999

    The perfect red fruity sauce or coulis for winter desserts such as pudding or warm chocolate cake! Raspberry coulis is also great for a special breakfast, with cinnamon french toast or pancakes. From the book 'Sugar Pie & Jelly Roll: Sweets from a Southern Kitchen'.

    Recipe #244307

    A treasure--and so easy! Make this during the raspberry season when berries are ripe, juicy and plentiful (late spring through early fall), and serve in the wintertime folded into chocolate souffle, spooned over bitter-almond ice cream, and scattered alongside cornmeal cake. The brandy can be cooked down to make a sauce. Would make a fantastic hostess gift, tied with a pretty ribbon! Slightly adapted recipe from chef Alice Waters of Chez Panisse.

    Recipe #384526

    This is a lovely rich creamy classic custard that is wonderful layered in trifles (see my recipe #353522), or in goblets with White Wine Jelly (recipe #286907), or served with cake and fruit. Superb! I sometimes add the seeds from a vanilla bean for extra richness. Really wonderful. I hope you enjoy!

    Recipe #286831

    1 Reviews |  By BecR

    An historical recipe. Ferry Farm was first American president George Washington's boyhood home, and Ferry Farm Sauce was a specialty of Washington's mother Martha Ball Washington. The sauce was served with rice waffles which were an old Virginia classic that originated during colonial times.

    Recipe #412740

    A rich sweet buttery sauce perfect for topping warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts!

    Recipe #444744

    An exquisite blend of lavender flowers and herbes de Provence makes for a pleasant, refreshing cordial--perfect for a summer's day! Stir into lemonade, teas, ice-water, champagne or cocktails, -or- drizzle on pound cake, waffles, pastries, puddings or fruit. Lovely! I like to make this in the early summertime, when the lavender flowers are still fresh! Try it in my recipe #250030, or whisk a few spoonfuls into whipped cream, or thicken with powdered sugar for a glaze. Makes a beautiful hostess or Christmas gift, tied with a pretty lavender ribbon!

    Recipe #247961

    From my cottage garden friend Glynnis, who has the most wonderful garden, and much knowledge of herb lore! Try it with lavender, lemon balm (but it will be brown) or rosemary (over pound cake!!). Orange blossoms are delightful! Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream. Thicken with a little confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts! She also makes a version with Red Clover, but uses more petals and lets it steep overnight, says it is mostly sweet but very good for you. P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.

    Recipe #373621

    1 Reviews |  By BecR

    In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".

    Recipe #383209

    This tropical hot buttered rum sauce is FANTASTIC, if I do say so myself! So good over vanilla ice cream and caramelized sliced bananas! -Or-, drizzle over pancakes, waffles, sliced fruit, puddings, or ice cream. It's good over just about anything--YUM!! Use a good dark rum such as Myers or Captain Morgan Spiced Rum, and don't skip the fresh squeezed lime juice, which makes this sauce pop! I hope you enjoy!

    Recipe #380914

    A classic! Tender French-Style Roast Beef Tenderloin with a creamy herbed Madeira Wine Sauce. Great served with petit spring peas and tiny boiled fingerling or new potatoes sprinkled with parsley. Recipe is courtesy Chuck Williams of Williams-Sonoma fame.

    Recipe #414779

    5 Reviews |  By BecR

    I just love this simple velvety smooth cheese sauce--it's so easy, cheesy and good! Yummy drizzled over cooked broccoli or cauliflower, or just about anything. Enjoy! Note: Measurements are approximate, use more or less to taste. As the cheese sauce cools, it will thicken; gently reheat to serve (you can whisk in a small amount of milk or water, if needed).

    Recipe #271092

    1 Reviews |  By BecR

    If you are looking for a fantastic homemade turkey gravy, look no further! This is by far the absolute best tasting gravy to accompany the traditional Thanksgiving or Christmas roast turkey, stuffing and mashed potatoes. No other gravy will do! From my family to yours--I hope you enjoy as much as we do!

    Recipe #400961

    3 Reviews |  By BecR

    Another recipe sent to me by my aunt. From Party Time Ideas from Safeway, I believe the date was December of 1959. Enjoy!

    Recipe #117695

    3 Reviews |  By BecR

    Ruby red, rich and spicy cranberry sauce with a bright citrus note. A sophisticated blend of flavors! Goes equally well with roast turkey, beef, or ham. Make a batch at T.G., and freeze half for X'mas. Delicious! Note: I reduce the sugar to 3/4 cup of each, and use a tablespoonful of orange zest in place of the strip as we really enjoy the orange flavor. No need to strain the syrup, just scoop out the whole spices. Adapted from Bon Appetit, November 2001.

    Recipe #144578

    2 Reviews |  By BecR

    One of my family's favorite holiday ham recipes --perfect for Easter or New Year's celebrations. The glaze is really wonderful-- half gets brushed onto the ham and baked, the remainder gets passed at the table. Enjoy!

    Recipe #360101

    2 Reviews |  By BecR

    Awesome grilled chicken kebabs with pineapple chunks and veggies! This is a must try, your family will thank you!!! Quick and easy recipe with no need to marinate in advance--just assemble the kebabs and grill immediately. Or, you may assemble them in advance if you wish, then cover and refrigerate until grilling time. Makes 9 kebabs. Great served with baked potatoes and all the trimmings, or rice (see my Royal Thai Rice recipe #114887 #114887). Yum!

    Recipe #122379

    Scrumptious! From Solo Suppers by Joyce Goldstein.

    Recipe #117767

    1 Reviews |  By BecR

    Ordinary yellow mustard gives a distinctive flavor to the marinade for these beef kebabs. The heavenly smell that fills your kitchen while you make the marinade lets you know it's going to be good. Serve with assorted grilled vegetables (like cherry tomatoes, zucchini, mushrooms, bell pepper, and corn on the cob), and baked potatoes. Beverly is the food editor of the local paper- her father used to grill these. Recommended for Father's Day menu.

    Recipe #117581

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