A chicken curry recipe and a mixed vegetables recipe require chopping tomatoes and frying them immediately after the onions and ginger-garlic paste are fried. B
After pouring a new jar of sauce, I noticed dried sauce around the rim of the cover. Is it still safe to use?
I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce. Generally, when
From a fresh herb garden I’ve made chimichurri sauce and when researching how to store the leftovers I’ve ran across several sites such as balls: h
How do I keep the pasta from absorbing all the liquid?
I made chicken in peanut butter sauce. Similar to this question, it split. I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in
I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one'
I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka ma
I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a st
I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour a
I've been making a simple tomato sauce using tomato puree, basil, oregano, dried pasilla peppers, and garlic (as well as the left-over bits from cooking beef me
In my green pepper sauce I use brined green peppercorns. The supermarket has changed brands and the new one has seemingly fresh picked/uncooked corns in a brine
I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the
I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It h
This is a problem I've had with several types of food/sauce. I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it
This feels like a stupid question, but I've spend a fair bit of time reading about this without finding an answer... I'm trying to understand the French mother
My current butterscotch recipe is a simple brown sugar, butter, and cream. When attempting to use it as a topping for ice-cream, I have to heat it up to warm/ho
I recently bought a cooking paste from a well-known retailer in the UK. Yesterday I opened the jar. The lid made a popping sound when I opened it (that's good)
A local Chinese restaurant serves what they call Portuguese Chicken: a small casserole dish with a bed of rice, pieces of crispy-fried chicken, sauce, and a spr