Where Do You Use Sauce Codes Recipes
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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- Sage and butter sauce. Emerald gnocchi are the perfect partner to a sage and butter sauce. Sage-infused butter – or burro e salvia – is a classic combination.
- Tomato and basil sauce. This next pairing features another simple, yet delectable sauce for gnocchi: tomato and basil. This classic proves to be a great combination for nearly any pasta shape, including gnocchi.
- Gnocchi alla Sorrentina. Gnocchi alla Sorrentina is a classic dish hailing from Sorrento, which is on the west coast of Italy close to Naples. Gnocchi made in the Sorrentina style are covered in tomato sauce with delicious chunks of fresh mozzarella cheese melted throughout and fresh basil sprinkled on top.
- Parmigiano Reggiano and Sage Cream. If you want to match your decadent gnocchi with an equally delicious sauce, look no further than this Parmigiano Reggiano and sage cream.
- Basil Pesto. Our next sauce is a classic one - pesto alla genovese, or basil pesto. This one requires a bit of effort as you must grind all the ingredients in a pestle & mortar.
- Pistachio Pesto. Our next sauce selection is also a pesto; however, this time, it is pistachio-based. Although there is still a hint of basil to honour the traditional pesto alla genovese, this pesto is distinct from other types of pesto.
- Summer courgette and mint pesto. Our courgette and mint pesto is a deliciously light choice for the summertime, when courgette and mint are at their most flavourful.
- Beef and Barolo wine ragù. This decadent beef & Barolo wine ragù, which is commonly featured on our weekly menu, is an incredible pairing for gnocchi.
- Aromatic Duck & Taggiasche Olive Ragù. Our final sauce on this list is a real treat! The combination of savoury and tender duck leg meat with the slightly sweet and nutty Taggiasche olive proves the perfect companion to a nice bowl of gnocchi.
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- Adobo Loco Steak with a Poblano, Corn, and Crispy Potato Hash. In this Hall of Fame recipe, the chipotle-based, Mexican-style ingredient is used to flavor a creamy sauce that’s drizzled onto steak.
- Smoky Adobo Chicken Tacos with Mango Slaw and Lime Crema. A subtle kick of heat from the adobo, some crunch from the slaw, a touch of sweetness from the mango, and a refreshingly cool lime crema all join forces for a perfectly balanced and flavorful taco.
- Chipotle-Glazed Pork Chops with Garlic Mashed Potatoes and Roasted Broccoli. Pork, broccoli, and potatoes. Sounds pretty ordinary, right? Wrong! We’ve spiced up this classic with floral honey, a smoky chipotle glaze, and a touch of garlic that’ll have everyone begging for seconds.
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- As a marinade. With an already complex mixture of flavors, ponzu sauce is a great, instant marinade of its own, though it has even more flavor mixed with ginger, garlic, scallions, chili, and salt.
- As a glaze for meats. In addition to the intense flavor of a marinade, ponzu sauce also works well as a delicate finishing glaze for meats that are nearly cooked.
- As a dipping sauce. The salinity of ponzu sauce makes for an excellent accompaniment to crudité, dumplings, and tempura. It can be served directly from the bottle, as in shabu-shabu (boiled meat dishes), or as a creamy dip when mixed with mayonnaise.
- As an addition to stir-fries. Like soy sauce, ponzu gains a syrupy consistency when the sugars in the sauce caramelize. Drizzle ponzu sauce over stir-fry to season and finish the dish.
- As a dressing. The standard dressing ratio is 3 parts oil to 1 part acid. Use ponzu as the acid with sesame oil and olive oil. Season with salt and pepper and whisk in honey to thicken.
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- Once you've conquered hummus, try it out in every single variation: Sour Cream and Onion Hummus, Buffalo Wing Hummus, Edamame Hummus and Green Herb Hummus.
- Pickled jalapenos and guava jam stuffed into Black Bean Hummus and Gouda Grilled Cheese is a flavor explosion of the best kind.
- A tofu twist on classic falafel, Tofu Edamame Falafel, Tofu Tahini with pickled shallots makes for lovely hors d'oeuvres.
- Lamb's earthy flavors pair well with the bright, garlicky sauce in Nigella Lawson's Lamb with Spinach and Garlicky Tahini Sauce.
- Tahini Dip (Salatit Tahina) is a simple dip of tahini, lemon juice and garlic, and it's ready to eat in just a few minutes.
- Salads don't need to be held to a lettuce standard. Try Tangled Carrot and Broccoli Sprout Salad with Tahini Dressing for a colorful side dish. When you first mix in a little bit of liquid, the tahini will seize up.
- Talde's recipe for Pretzel Pork and Chive Dumplings with Tahini Mustard Dipping Sauce is just as delicious as the name implies.
- Roger Mooking's Tahini Grilled Salmon with Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce is a veggie-centric meal that still fills you up.
- Bobby Flay brings you a light summer meal with his Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper Tahini Vinaigrette. Blooming saffron is easy: Add a pinch to hot water and allow it to steep for 5 minutes to release the flavor and color.
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