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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
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.
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 ..
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 ..
Lemongrass butter

Lemongrass butter

Submitted by: on Jan 7th, 2011
Rating:
5
You have to try this lemongrass butter. Is fantastic!
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.
Five-Minute Tomato Sauce using canned tomatoes

Five-Minute Tomato Sauce using canned tomatoes

Submitted by: on Nov 11th, 2010
Rating:
5
It’s true. You can have a tomato sauce based on canned tomatoes—the tomato of choice for a good part of the year—in a very few minutes. Start with diced canned tomatoes, or if you prefer a smoother sauce, crushed tomatoes. Simmer them in a garIic-scented olive oil for 5 minutes, and you’re ..
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