Looking for recipes or techniques that turn fully cooked leftovers into completely different dishes - like turning risotto into arancini, thickening a soup into pasta sauce, or turning roast mushrooms into pate. Not looking for " make a sandwhich/taco" etc. Looking for things where you basically need a completed other dish before you start.
What are the most unusual but tasty marinade recipes you love? [more inside]
It changed (in the UK) just over a year ago. They claim it is back to their original recipe - and call it an improvement on the previous outsourced version. Many of their customers seem to disagree (search Twitter/Facebook for "katsu change") and have stopped visiting as a result. I can only assume this was a commercial decision - it is cheaper for Wagamama to make this new sauce, even taking lost business into account. Does anyone who works (or has worked) at Wagamama in the UK have any idea what actually happened and why?
Need urgent help in making gravy from scratch!! [more inside]
What can I use as a vegetarian substitute for duck pan juice so that I can make a tasty fruity sauce for my halloumi? [more inside]
I have a terrific jar of a sort of paste that my husband made from dried New Mexico and guajillo chiles that were skinned, seeded, reconstituted, blended into a puree, then strained (or perhaps run through a food mill - I was asleep). I'd like to use this paste as an ingredient in an awesome red enchilada sauce. Do you have recipes to share?
My neighbors gave me a jar of homemade chocolate / fudge sauce for my birthday. (Good neighbors aren't they?) I need ideas on how to use it. [more inside]
What are your best dips to go with raw or steamed vegetables? As part of bringing lunch to work everyday, I'd like that many of those lunches consist of raw or steamed vegetables with a simple sauce or dip. I'm very open-minded to ethnic flavors, spiciness, sweet and umami flavors... surprise me! My preferred vegetables are bell peppers, cucumber, and broccoli, but you are welcome to convince me of other optimal pairings. [more inside]
Our CSA gave us 2 1/2 pounds of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
Help me recreate an awesome Mexican salad dressing! [more inside]
Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. [more inside]
What is "lobster sauce" and do you have a good recipe for it? [more inside]
What's you favourite napoli sauce recipe? [more inside]
I am craving a recipe for amba sauce. [more inside]
What are some good sauces and marinades for fish? [more inside]
Help me find tasty things to do with this yummy pepper sauce. [more inside]
I would like a recipe for a low fat white sauce to use as sauce for pizza crusts. I suppose I could buy some pre-made lowfat Alfredo, but I would prefer to make it from scratch. It needs to be fairly thick to not run off of the pie whilst baking/eating. I'm planning on using Mozarella, mushrooms, and chopped/cooked spinach as a topping. Any suggestions?
What do you put in your red sauce? I like mine, but I think I want to try out some elements from yours. Please tell me how you make it.