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Chicken Wings with Orange-Mustard Glaze

Chicken Wings with Orange-Mustard Glaze

Submitted by: on Oct 1st, 2010
Rating:
5
You'll need more than one batch of these delicious little wings if you are having a party or feeding the crowd. For extra nice texture and better crispiness, coat in flour with salt, pepper, basil and rosemary.
Filet Mignon with Spinach Mustard Hollandaise Sauce:

Filet Mignon with Spinach Mustard Hollandaise Sauce:

Submitted by: on Mar 7th, 2013
Rating:
5
A delicious Filet Mignon couln't be much better right?; Well, try it with this Spinach Mustard Hollandaise Sauce created by P2XP. Sink you mouth in the juicy filet the right way! Check out more at http://p2xp.com
Bird's Nest Marinara

Bird's Nest Marinara

Submitted by: on Feb 16th, 2012
Rating:
5
If you want to impress, then this is the recipe. And the best part, it is super easy.
Simple Pizza Sauce

Simple Pizza Sauce

Submitted by: on Apr 15th, 2013
Rating:
5
A pantry-staple pizza sauce that is done in 25 minutes from start to finish. Freezes great and the leftovers make great mini pizzas for kids. http://oncloudyum.blogspot.com/2013/04/simple-pizza-sauce.html
Chicken Under Bricks with Barbecue Dipping Sauce

Chicken Under Bricks with Barbecue Dipping Sauce

Submitted by: on Oct 26th, 2010
Rating:
5
I’ve seen Innocent Ed in backyards and patios from coast to coast. You have probably seen him, too. Please do us all a favor and ask him to sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Tell him that once the ..
Lemongrass butter

Lemongrass butter

Submitted by: on Jan 7th, 2011
Rating:
5
You have to try this lemongrass butter. Is fantastic!
Aioli

Aioli

Submitted by: on Jan 7th, 2011
Rating:
5
Aioli is a sauce made of garlic and olive oil. Sometimes egg is also added for ease of mixing, but this is not considered traditional.
Beurre blanc

Beurre blanc

Submitted by: on Jan 7th, 2011
Rating:
5
In cooking, beurre blanc —literally translated from French as "white butter"— is a rich, hot butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. (Lemon juice ..
Basic court-bouillon

Basic court-bouillon

Submitted by: on Jan 7th, 2011
Rating:
5
Court Bouillon is a flavorful, aromatic liquid used for poaching fish and shellfish. The simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water, half milk.
Chimichurri Sauce

Chimichurri Sauce

Submitted by: on Nov 11th, 2010
Rating:
5
This Latin American sauce is also good on grilled foods, whether meats or summer vegetables. It depends more on freshness for its success, so plan to make it and use it the same day.
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