Looking for a easy to follow chart for pairing of pasta sauces and types/shapes of pasta (preferably a visual guide). [more inside]
Where can I buy La Guacamaya hot sauce with lime juice in the Seattle area? [more inside]
Cooking filter: How do I go about thickening a hot sauce without changing the transparency? [more inside]
Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. [more inside]
Help me make/find a good stir-fry sauce... [more inside]
What is "lobster sauce" and do you have a good recipe for it? [more inside]
How can I make elementary school spaghetti sauce? [more inside]
What are your favorite ravioli fillings and sauces? [more inside]
How can I make or buy "Japanese BBQ sauce" like they serve on the breakfast special at Dojo in NYC? [more inside]
What's you favourite napoli sauce recipe? [more inside]
I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular? [more inside]
Another pasta sauce question but with a few additional requirements... [more inside]
Oh my god, it's FINALLY tomato season, but what can I do with all these tomato skins? [more inside]
Foodfilter: vegetable substitutes for pasta? [more inside]
How can I make a coconut milk-based sauce more healthy but still keep it creamy? I have some ideas and I'd like your suggestions. [more inside]
Squash season just isn't the same without the sauce! Please help us locate a supply of this rare Japanese sauce.
Can anyone help locate a seemingly rare Japanese sauce? [more inside]
I've been steaming a lot of veggies lately, much quicker than cooking them. I usually top them with tomato sauce/mozzarella and some spices. I'm getting kinda sick of tomato sauce, what are some alternative toppings?
Ecuadorian chilli sauce with passionfruit, it's sooo good! Any idea what it's called? Its the most common salsa de aji on ecuadorian restaurant tables, but its been ages & I can't remember the brand. There are a number of different flavours but the one that stands out is 'Con Maracuya'. Unbelieveably tasty. I want to get my hands on some in the UK, but my google-fu has failed me. Bonus points if you can point me to a shop that stocks this stuff...
I am craving a recipe for amba sauce. [more inside]
Is there a decent way to reheat pasta with alfredo 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]
How would I go about selling my own barbeque/hot sauce? [more inside]
What Chinese black sauce is this? [more inside]
Help me make Japanese Shrimp Sauce, as found in Jacksonville, Florida. [more inside]
Pasta Sauce Jar Filter: I reuse my old pasta sauce jars for pantry storage. No matter how well I clean the lid the scent of pasta sauce remains and sometimes compromises the food stored inside. Any tricks for getting the lid spickety span. Note: I have no dishwasher.
Any ideas for a sauce (or gravy) that would go well with both turkey and fish? [more inside]
Simple canning of sauces. I like to make large batches of pasta sauce, barbecue sauce and fresh salsas. I've been freezing them, but the canning sounds like it would be a better route to go (no need to defrost, no freezer burn). Know of any resources to get me started? I've never canned a thing in my lfe.
I'm looking for a great Italian Tomato "sunday sauce" recipe with bones in it. [more inside]
I've got a jar of organic applesauce that started smelling sour about two weeks after I bought it. Should I eat it? [more inside]
So I was watching BBC's Blue Planet documentary, a chapter of which covered deep sea life... [more inside]
SauceFilter: starting with just a can of diced tomatoes, how do you make spaghetti sauce? I'm looking for simple recipes. [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.
What type of sauce will go best with pumpkin tortellini? Anyone have good recipe suggestions? [more inside]
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