Free Recipe: New England Cranberry Sauce

1 servings
4 c Cranberries
1 c Water
2 c Sugar

Mix all ingredients in a saucepan. Heat to boiling, stirring until
sugar has dissolved. Cook about 10 minutes, or until berries have
all burst and liquid is reduced somewhat. Sauce will thicken more as
it cools. A pinch of cinnamon or cloves; a tsp. of lemon or orange
zest are optional additions. The Classic recipe - none better. Famous
New England Recipes, D. Riccio

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Free Recipe: Steamed Artichokes with Orange Aioli Dipping Sauce

8 Servings
8 lg Artichokes
2 c Mayonnaise
8 Garlic cloves; minced
2 tb Olive oil
1 tb Orange juice, frozen concent
1 tb Orange zest

Recipe by: Donald Cope, Doubletree Hotel, Monterey Prepare artichokes
in the following manner: Discard lower leaves and stems and steam
upright 30-45 minutes or until base can be pierced with a sharp
knife. Drain inverted and chill. Make aioli by combining remaining
ingredients and chill.

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Wicklewood's All Too Easy All in One White Sauce

Wicklewood's All Too Easy All in One White Sauce

on October 27, 2010
Recipe #440609

I have always made my savoury sauces using the traditional roux method, and I always will because I am a traditionalist. HOWEVER, this method is so easy and so painless, and as long as you allow it to continue to cook for several mins after it thickens (to remove the raw flour taste) it tastes like you spent ages making a roux.

Serving Size: 1 (150 g)

Servings Per Recipe: 4

Amount Per Serving% Daily ValueCalories 231.3 Calories from Fat 14462%Total Fat 16.1 g24%Saturated Fat 10.0 g50%Monounsaturated Fat 4.2 g21%Polyunsaturated Fat 0.6 g3%Trans Fat 0.0 g0%Cholesterol 47.5 mg15%Sodium 141.7 mg5%Potassium 202.7 mg5%Magnesium 19.2 mg0%Total Carbohydrate 16.5 g5%Dietary Fiber 0.3 g1%Sugars 0.0 g0%Protein 5.5 g11%

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Low-Fat Recipes: Rhubarb Sauce I | Submitted By: GEM822

2 cups diced rhubarb2 cups white sugarStir together rhubarb and sugar in large microwave-safe bowl. Cook on high, 12 minutes, stirring every three minutes. Serve hot over ice cream, or chill in refrigerator until ready to serve. Amount Per Serving  Calories: 183 | Total Fat: 0g | Cholesterol: 0mg

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Healthy Appetizers: Spicy Pineapple Sauce | Submitted By: Michele O'Sullivan

1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved1 tablespoon cornstarch1 teaspoon ground ginger3/4 cup orange juice2 tablespoons maple syrupIn a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth. In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes. Amount Per Serving  Calories: 28 | Total Fat: 0g | Cholesterol: 0mg

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High-Fiber Recipes: Arrabbiata Sauce | Submitted By: Ellen

1 teaspoon olive oil1 cup chopped onion4 cloves garlic, minced3/8 cup red wine1 tablespoon white sugar1 tablespoon chopped fresh basil1 teaspoon crushed red pepper flakes2 tablespoons tomato paste1 tablespoon lemon juice1/2 teaspoon Italian seasoning1/4 teaspoon ground black pepper2 (14.5 ounce) cans peeled and diced tomatoes2 tablespoons chopped fresh parsleyHeat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Ladle over the hot cooked pasta of your choice. Amount Per Serving  Calories: 77 | Total Fat: 1g | Cholesterol: 0mg

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1 Top-Secret Bbq Sauce Recipe

Recipe For The Worlds #1 Bbq Sauce Recipe.

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Low-Cholesterol Recipes: Prune Sauce | Submitted By: Boricua BBQ

2 cups red wine1 cup water20 pitted prunes1 tablespoon distilled white vinegar3 tablespoons honey1/8 teaspoon ground ginger1/2 teaspoon ground cinnamon2 tablespoons all-purpose flourBring the wine, water, prunes, vinegar, honey, ginger, and cinnamon to a boil in a saucepan. Reduce heat to medium-low and simmer until the prunes are tender, about 25 minutes. Combine the prune mixture with the flour in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the prunes moving before leaving it on to puree. Puree in batches until smooth and return to a clean pot. Simmer over medium-low heat until the sauce has thickened, about 15 minutes. Amount Per Serving  Calories: 44 | Total Fat: 0g | Cholesterol: 0mg

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Lodge Logic Sauce Kit

That's Saucy Baby! This sauce kit includes a melting pot (14 oz., 4 1/2" diameter, 2 1/2" deep), a silicone brush for basting your grill-top favorites, and "Grillin' Sauces" - with ten great marinade and sauce recipes you're sure to love. Silicone basting

Price: $22.00

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Steaks and Chops: Easy Flat Iron Steak in Wine Sauce | Submitted By: Jackie B.

2 (6 ounce) flat iron steaks2 tablespoons olive oil1/8 teaspoon cayenne pepper, or to taste1 teaspoon ground black pepper1 tablespoon ground paprika1 teaspoon salt1 1/2 teaspoons dry mustard powder1 1/2 teaspoons garlic powder3 tablespoons olive oil1/2 cup dry red wine1 cup sliced portobello mushroomsAllow the steaks to come to room temperature. Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste. Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat. Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C). Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes. Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve. Amount Per Serving  Calories: 642 | Total Fat: 53.2g | Cholesterol: 77mg

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Reviewed on Jan. 26, 2009 by Jennifer    I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for this recipe was fabulous! I didn't have any fresh or dried thyme, so I used 2 teaspoons fresh flat parsley, and 1/2 teaspoon dried oregano. I couldn't find my dried mustard (who knows?) so I used about 1 teaspoon yellow mustard instead. Because I was serving children, and a husband who aren't fond of too much garlic, I omitted the minced garlic at the end. Since the grill is covered with snow, I used a grill pan on the stove, and lightly coated the pan with olive oil. I can't wait to use this recipe for marinade on a better cut of steak, as it is, it turned inexpensive meat into delicious meat! I served atop fresh spinach leaves, tossed lightly with olive oil, garlic salt, freshly ground pepper, sliced tomatoes, and a squirt of fresh lemon juice. I served oven roasted russet potatoes (in onion soup mix, olive oil, garlic salt, parsley and pepper). Husband and children loved it. Thank you! Was this review helpful? [ YES ]
12 users found this review helpful I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Stir Fry: Pork in Peanut Sauce | Submitted By: GILL846

2 teaspoons chopped fresh ginger root3 cloves garlic, thinly sliced1/4 teaspoon crushed red pepper flakes1/2 cup soy sauce1/2 cup chicken broth4 tablespoons peanut butter1 1/2 pounds boneless pork loin, cut into strips2 tablespoons peanut oil for frying1 onion, chopped3/4 cup cashew nuts2 cups frozen mixed stir-fry vegetablesIn a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside. Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more. Amount Per Serving  Calories: 577 | Total Fat: 35.1g | Cholesterol: 81mg

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Pesto Recipes: Easy Fusili with Tomato Pesto Sauce | Submitted By: LYNN DOIRON

3 tablespoons extra virgin olive oil2 cloves garlic, peeled and chopped1 (14.5 ounce) can diced tomatoes, drained14 ounces fusilli (spiral) pastasalt and pepper to taste3 tablespoons pesto3 tablespoons freshly grated Parmesan cheese3 tablespoons fresh basil leaves for garnishHeat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately. Amount Per Serving  Calories: 360 | Total Fat: 12.5g | Cholesterol: 5mg

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Reviewed on Aug. 5, 2010 by Tammy    This was very tasty! The whole family enjoyed it, including kids 9, 7, and 4. I thought the amount of sauce was perfect for the amount of noodles (we used brown rice fettucine.) The pesto I used was a homemade spinach basil pesto with lots of flavor, so I think that made it extra yummy. The color was a little strange, but once it was mixed it with the noodles it wasn't as noticable. Also, I doubled the recipe so we would have leftovers but only used 4 T olive oil. A perfect quick lunch. Was this review helpful? [ YES ]
0 users found this review helpful This was very tasty! The whole family enjoyed it, including kids 9, 7, and 4. I thought the...

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Low-Carb Recipes: Easy Pizza Sauce III | Submitted By: Brent

1 (15 ounce) can tomato sauce1 (6 ounce) can tomato paste1 tablespoon ground oregano1 1/2 teaspoons dried minced garlic1 teaspoon ground paprikaIn a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika. Amount Per Serving  Calories: 11 | Total Fat: 0.1g | Cholesterol: 0mg

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Reviewed on Jun. 8, 2007 by Donnie    This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of the suggestions made my another reviewer of this recipe (CINDY18LOU). I only used 2 teaspoons of oregano, and I added 2 teaspoons of basil and 1/2 teaspoon of white sugar. And with those tweaks, I made a Chicago-style stuffed pizza that was absolutely amazing! You can go to my page to read my reviews of those other two recipes and what I did to make them. I used the "Jay's Signature Pizza Crust" and "Chicago-style stuffed pizza" recipes (with minor tweaks to the latter) to make an amazing pizza! Highly recommended! Also, this sauce makes an amazing spaghetti sauce!! And with the 2nd batch, for spaghetti only, I added about 1/2 teaspoon of fennel, which added another very yummy taste to the mix! Next time, I'm going to mix in some ground beef for what I'm sure will be a stellar meat sauce! Was this review helpful? [ YES ]
316 users found this review helpful This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of... Reviewed on Nov. 3, 2007 by SimpleFoods    About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar was recommended by another reviewer, but it is actually acidic. It cuts the acidic taste, but not the effect in your belly. (The cheese on the pizza, and the white flour in the crust also push the digestive acid levels up.) Instead (or in addition), add baking soda. Really. Remember those baking soda and vinegar "volcanoes" in Middle School? That should remind you of what you need in order to neutralize the acid. With all the strong flavors in this sauce, my guess is 1 tsp will go without notice. Add more, if you want. You could probably sneak some into a homemade crust, too. If heartburn is a frequent problem for you, do a search on "alkaline diet" for more tips. Was this review helpful? [ YES ]
268 users found this review helpful About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar...

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