Search results for sauce

I buy the Rao's Homemade when I can find it. 4g carbs in 1/2 cup. ~Sue~ Check out our pictures: www.picasaweb.com/susanberthold read more »
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Mushrooms, herbs and mustard create a tangy sauce for this favorite grilled steak meal. read more »
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Got this out of a cocktail food recipe card -- posted by MeliBug read more »
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This is a wonderful condiment brushed on ribs during grilling and also at the table in a squeeze bottle. This is our own wet sauce used in Recipe #320535. Try it on BBQ Chicken too! This sauce can be stored in the refridgerator for up to 6 months. Great for gift baskets! -- posted by 2Bleu (Bird&Buddha) read more »
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This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer. -- posted by lazyme read more »
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I am the fourth generation to learn how to make this long cooking spaghetti sauce. It has very few ingredients, and it's secret is the long cook down time that thickens the sauce. Everyone loves it, and meatballs are an added treat. This sauce freezes well for up to 1-2 months, and is sure to be a hit for any age. My mom suggests you have a splatter screen on hand to make this sauce - it can get messy if unwatched. -- posted by RyGuy read more »
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This is my own recipe and IMHO, as good as it gets! I like a thicker sauce but without chunky vegetables in it, so what makes this different is that it is cooked with a lb. of Italian sausage for flavor (removed after cooking) and I put the veggies in the blender to make them smooth before adding to the sauce. Makes a thick, flavorful sauce you can freeze and use with meatballs, as a meatless sauce, for lasagne, etc. If you want to keep the sausage in the sauce, simply slice it into pieces a read more »
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Does anyone know the recipe for Casa Ole's Green Sauce? read more »
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Combine chicken, rice, bread crumbs, celery and pimento. To the beaten eggs, add salt, poultry seasoning and broth (or use 2 cubes chicken bouillon dissolved in 2 cups hot water, then cooled); mix thoroughly. read more »
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