I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauc
So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that
When I make gravy to go with roast chicken and turkey, it is flavourful but always looks a little pale. Could you suggest a way to make it look darker without a
I'm trying to make homemade pizza sauce but end up with sauce that ends up drying up in the oven. Here's what im using: 1 can crushed roma tomatoes 3/4 cup gar
I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the
Last night I tried to make a dipping sauce for boiled artichoke for my wife and I using almond milk as a base. 3/4 cups almond milk garlic clove the lemon juic
What should I use as an alternative to the combination of Soy oil and Sesame oil (1 teaspoon each) when I am frying fish in a pan? I need at least one ingredie
I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results
I tried the following recipe. http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta The result is tasty, but the sauce looks nowhere near the image. It i
Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice
I've prepared a Kiwifruit sauce, adding also some sugar and honey. I was wondering - is there a way to make it less sour, that is not increasing the sugar and
For Xmas I was given a steamer. This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I under
I just made my very first attempt at a hollandaise sauce, which of course broke. The funny thing is, the sauce was perfect, and was finished. However, it was re
Here's what I'm using: 16oz crushed tomatoes 1 head of garlic 1/2 cup red wine Parmesan cheese Basil Oregano Salt 1/4 cup olive oil I start by lightly cooking
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone
The sauce was to expire in Nov 2013. I kept it in the fridge all the time. The thing that grew on it was white in color (just like cotton). There was a greenish
One of my guilty pleasures is perusing my wife's Real Simple magazine for recipe ideas and cooking tips. In the March 2013 issue one of the cooking tips has me
Sometimes I make korma, satay, masala or pasta sauce for meals in advance. What is the best way to store these, once they're made? Ideally the sauce won't go of
Making gravy per usual is a by-product of roasting or pan-frying something. At that point, you take whatever jus you have in the dish and that essentially dete
Today I was making a version of spaghetti alla puttanesca and while the result of the dish itself was delicious the sauce didn't seem like a sauce; it was rathe