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sauce Archives - Page 3 of 8 - EvernewRecipes.com
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Tag Archives: sauce

Mushroom Sauce Recipe

Mushroom Sauce Ingredients

  • Mushroom Sauce Recipe
    Mushroom Sauce Recipe

    1/2 stick butter

  • 2 sliced onions
  • 1 can mushrooms
  • 1 tbsp. sugar
  • Little water

How to make Mushroom Sauce

  • Melt butter and add onions.
  • Cook slowly 15 to 20 minutes.
  • Add mushrooms, little water and sugar.
  • Simmer until time to serve.
  • Mushroom Sauce Recipe is ready to serve.

Steak Sandwich Sauce Recipe

Steak Sandwich Sauce Ingredients:

Steak Sandwich Sauce Recipe
Steak Sandwich Sauce Recipe
  • 2 tablespoons olive oil
  • 1 pound thinly sliced sirloin steak strips
  • 8 ounces sliced fresh mushrooms
  • 1 green bell pepper, seeded and cut into strips
  • 1 medium onion, sliced
  • 10 slices provolone cheese
  • 1 loaf French bread
  • 1 (14 ounce) can beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup Pinot Noir or other dry red wine
  • 1/2 cup prepared horseradish (optional)
  • 1/2 cup brown mustard (optional)

How to make Steak Sandwich Sauce:

  • Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
  • In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
  • Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
  • Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

Falafel Sauce Recipe

Falafel Sauce Ingredients:

Falafel Sauce Recipe
Falafel Sauce Recipe
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, chopped
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • oil for frying
  • 1 (6 ounce) container plain yogurt
  • 1/2 cucumber – peeled, seeded, and finely chopped
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 tablespoon mayonnaise

How to make Falafel Sauce:

In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Shawarma sauce Recipe

Shawarma sauce Ingredients:

Shawarma sauce Recipe
Shawarma sauce Recipe
  • 10 cloves garlic, chopped
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 2 teaspoon ground pepper
  • 5 drops yellow food coloring, optional
  • 2 pounds boneless skinless chicken breasts
  • 4 pieces pita bread
  • 1 tomato, chopped
  • Shawarma Sauce, recipe follows

How to make Shawarma sauce:

  • To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
  • Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.

Chicken Satay Dipping Sauce Recipe

Chicken Satay Dipping Sauce Ingredients:

Chicken Satay Dipping Sauce Recipe
Chicken Satay Dipping Sauce Recipe
  • 8-12 skinless chicken thighs, cut into thin strips
  • 1 package wooden skewers


  • 1/4 cup minced lemongrass , fresh or frozen
  • 2 shallots OR 1 small onion, sliced
  • 3 cloves garlic
  • 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
  • 1 thumb-size piece galangal OR ginger, thinly sliced
  • 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
  • 2 Tbsp. ground coriander
  • 2 tsp. cumin
  • 3 Tbsp. dark soy sauce (available at Asian food stores)
  • 4 Tbsp. fish sauce
  • 5-6 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil

How to make Chicken Satay Dipping Sauce:

  • For an easy step-by-step version of this recipe, see my: How to Make Thai Chicken Satay.
  • If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.
  • Cut chicken into thin strips and place in a bowl.
  • Place all marinade ingredients in a food processor or chopper. Process well.
  • Taste-test the marinade – you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
  • Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
  • When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a “handle” to easily turn the satay during cooking.
  • Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to “broil” Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.
  • Serve with rice and my Easy Thai Satay Peanut Sauce for dipping. ENJOY!

Chinese Chicken Manchurian Sauce Recipe

Chinese Chicken Manchurian Sauce Ingredients:

Chinese Chicken Manchurian Sauce Recipe
Chinese Chicken Manchurian Sauce Recipe
  • 300 gm boneless chicken
  • 4 garlic cloves, chopped
  • 1 egg, beaten
  • 4 tbsp tomato ketchup
  • 3tbsp chili garlic sauce
  • 1 capsicum, chopped
  • 1 spring onion, chopped (only green part)
  • 1/2 lemon
  • 4 slices pineapple, chopped
  • Salt to taste
  • Black pepper to taste
  • White pepper to taste
  • 2 tbsp Worchester sauce
  • 2 tbsp flour
  • 2 tbsp corn flour

How to make Chinese Chicken Manchurian Sauce:

  • Put chicken in a bowl and add 2 chopped garlic, white pepper, black pepper, salt,1/2 egg, flour and 1tbsp oil. Mix it and deep fry it. Set aside.
  • In a pan heat 2 tbsp oil, add 2 cloves of chopped garlic and fry it. Add capsicum, green onion and sauté it. Now add pineapple and cook it for 1-2 minutes.
  • Add fried chicken, tomato ketchup, chili garlic sauce, salt, black and white pepper and mix it. Now add 1 cup water and cook it for 2-3 minutes.
  • Now add Worchester sauce. Dissolve corn flour in little water and put it in Manchurian gravy. Stir it and cook till it thickens.
  • Before serving pour some drops of lemon juice. Serve it with fried rice.

Tuscan Meatloaf with Mushroom Sauce Recipe

Tuscan Meatloaf with Mushroom Sauce Ingredients

  • Tuscan Meatloaf with Mushroom Sauce
    Tuscan Meatloaf with Mushroom Sauce

    2 oz dried wild mushrooms

  • 1 lb lean ground beef
  • 1 Tbsp milk
  • One 2-in square of white bread, crust removed
  • 1 Tbsp finely chopped yellow onion
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 Tbsp chopped prosciutto or unsmoked ham
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon minced garlic
  • 1 lightly beaten egg yolk
  • 1/2 cup unflavored bread crumbs
  • 4 Tbsp tomato paste
  • 2 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1/3 cup dry white wine

How to make Tuscan Meatloaf with Mushroom Sauce

  • Soak the mushrooms in two cups of lukewarm water for half an hour or more.
  • In a bowl, break up the beef with a fork. In a small bowl, combine the milk and bread, and mash until creamy. Add the milk and bread to the meat, along with the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand. Mix in the lightly beaten egg yolk. Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles. Roll the loaf in the bread crumbs until evenly coated.
  • Drain the mushrooms (reserving the soaking water) and rinse them several times in clean, cold water. Chop the mushrooms roughly and set aside. Strain the soaking water through a fine sieve lined with paper towels. Whisk in the tomato paste and set aside.
  • Heat the butter and vegetable oil in a Dutch oven or heavy casserole pan just big enough for the meat. Brown the meat on all sides in the pan over medium heat after the butter foam subsides. Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice. Turn heat to medium low and add chopped mushrooms. Add the tomato paste mushroom water to the meat and mushrooms. Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
  • Carefully remove meat to a cutting board. Allow it to cool slightly and settle. Cut into slanted slices about 3/8 of an inch thick. If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the sauce.
  • Tuscan Meatloaf with Mushroom Sauce Recipe is ready to serve.

Easy Quick Bolognese Sauce Recipe

Easy Quick Bolognese Sauce Ingredients

  • Easy Quick Bolognese Sauce
    Easy Quick Bolognese Sauce

    2 tablespoons extra-virgin olive oil

  • 1 small yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 2 pounds ground chuck
  • 3/4 cup dry red wine
  • 1 cup chicken broth
  • 1 cup crushed tomatoes
  • 1/2 teaspoon salt, optional

How to make Easy Quick Bolognese Sauce

  • Heat the olive oil in a Dutch oven over medium-high heat until hot but not smoking. Add the vegetables; decrease heat to medium. Cook, stirring occasionally, until golden, about 5 minutes. Add the ground beef; increase heat to medium-high. Cook, stirring occasionally, until evenly brown, about 15 minutes.
  • Stir in the wine, scraping up any browned bits from the bottom of the pan. Stir in the broth and tomatoes; cook until flavors come together, about 40 minutes. Add salt if necessary. Skim off fat if desired.
  • Easy Quick Bolognese Sauce recipe is ready to serve.

Peppercorn Steak Sauce Recipe

Peppercorn Steak Sauce Ingredients

  • Peppercorn Steak Sauce Recipe
    Peppercorn Steak Sauce Recipe

    1 tablespoon butter

  • 4 mushrooms, sliced
  • 1 clove garlic, minced
  • 2 tablespoons whole black peppercorns
  • 1/4 cup Merlot wine
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons Worcestershire sauce
  • 1/2 teaspoon minced fresh rosemary

How to make Peppercorn Steak Sauce

  • Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.
  • Peppercorn Steak Sauce recipe is ready to serve.

Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min

Baked Penne Pasta with Meat Sauce Recipe

Baked Penne Pasta with Meat Sauce Ingredients

  • Baked Penne Pasta with Meat Sauce
    Baked Penne Pasta with Meat Sauce

    1 lb. lean ground beef

  • penne pasta (or whatever pasta you like) shopping list
  • 1/2 cup chopped onion (I use sweet),
  • minced garlic (to taste),
  • 2 -14.5 oz. cans tomato sauce,
  • 1 tbls. dried Italian seasoning,
  • 1 tsp. dried oregano,
  • 1 tsp. dried thyme,
  • 1 tsp. dried basil,
  • salt and pepper to taste,
  • Approximately 1 cup Fresh sliced mushrooms ( or canned)
  • Shredded mozzarella cheese (amount you like),
  • Shredded parmesan cheese (amount you like),
  • cottage cheese, or ricotta if you prefer – about 1 cup

How to make Baked Penne Pasta with Meat Sauce

  • Preheat oven to 350*
  • Brown ground beef, add chopped onion and garlic,
  • drain oil if necessary,
  • Add tomato sauce and seasonings,
  • Meanwhile boil water and cook pasta al dente
  • Add mushrooms and simmer meat sauce till bubbly
  • When pasta is done, add to meat sauce
  • Put half in casserole dish (I use an oval 2″ high 11″x9″)
  • Top with some mozzarella and parmesan
  • Put rest of meat and pasta sauce on top
  • Top with cottage cheese dollops and cover with mozzarella and parmesan
  • Bake 40 minutes uncovered till bubbly and lightly browned.
  • Baked Penne Pasta with Meat Sauce recipe is ready to serve.

Time:40 minutes