13 Delicious Blender Recipes That Aren't Smoothies

We rounded up some of our best blender recipes as a reminder of just how versatile an appliance the blender truly is. There's a reason it goes on wedding registries by default, yet even the vaunted...

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Can an induction burner replace a double boiler?

by Herf 3 years ago

I was wondering if an induction burner can replace a double boiler. Like for making hollandaise, chocolate, etc. Has anyone tried it?

Alla Morronese... Sauce for Pasta?

by erica 3 years ago

The other night, in a small restaurant in Sulmona, Abruzzo, I was served a first course of Paccheri alla Morronese, which included the dried paccheri with a sauce of pumpkin, porcini, bits of truf...

Help with "wine sauce" in Turkey Casserole recipe in JULIA CHILD & COMPANY

by Emilybh 6 years ago

Do any of you have this cookbook or any of Julia Child's cookbooks with this recipe or something similar? There is a Turkey Casserole recipe on page 217 of the paperback version. The description...

Help with Aioli

by NemoNadie 3 years ago

I made it... it tasted wonderful. It was fully emulsified, I thought. It didn't look split, it looked creamy like mayonnaise. But then I put it in the refrigerator for a day. When I took it out, I ...

Game Pie Seasoning & Sauce

by pjcaruso 3 years ago

I am looking to bake a game pie. My thoughts are for three meats: 1) Elk, 2) Wild Boar, and 3) Duck. What I am unclear about is how to season the pie (together or as separate meat layers) and what ...

Best sauteuse for Hollandaise/Bearnaise/Mousseline sauces ?

by CHSeifert 3 years ago

I'm looking for the best possible conical sauteuse for my Hollandaise/Bearnaise/Mousseline sauces. I cook on gas. I own the Windsor shaped Mauviel M250c 20cm and 24cm, but because I'm a bit o...

Caramel Conundrum

by orlybabe 3 years ago

I’m making a sticky date pudding cake for a birthday tomorrow, and want to cover it with caramel buttercream frosting and drizzle caramel sauce over the side of the cake. I then started looking up ...

Bernaise for 100 servings

by hotbeef 11 years ago

How to make a bernaise sauce for 100 sevings? One big batch? Small batches and keep adding to it? Can you keep it warm without breaking for 2 hours? I have seen videos of the emersion blender metho...

Non-BBQ sauce ideas for smoked short ribs

by dummkauf 3 years ago

I am planning to smoke a rack (4 bones) or two of beef short ribs for memorial day. I have the rib smoking down,and typically enjoy them without sauce. However, I'd like to change things up a bi...

Anyone **not** strain their bernaise sauce?

by danlind3 3 years ago

Ie, do you incorporate the shallots and tarragon from the reduction into your finished bernaise? I do, and I find it to be chunky, tasty awesomeness. Most recipes side w straining. Indeed hard ...

Special pizza sauce with fennel? Help me crack secret recipe from a Connecticut-man

by Ramius 10 years ago

I´m trying to copy a pizzasauce from Norway. It has has quite an unusual flavour compared to normal basil-garlic-oregano-chili combinations. The guy who made it, moved here in the 1960s and had ...

Missing kebab red sauce recipe - please help!

by irishmeateater 3 years ago

I made a lamb kebab some months back. It was absolutely delicious. The lamb was accompanied by red sauce the recipe for which involved charring red peppers and peeling them. I wrote the recipe down...

Caramel Sauce to Butter or Not to Butter

by johnson4sum 4 years ago

I make an amazing Caramel Sauce, but I am torn between adding a small amount of butter. When I add butter it seems to not incorporate fully. Meaning there is a slight oiliness on the surface of t...

Hollandaise Sauce Flavorings?

by zackly 4 years ago

I, actually my wife, had the best tasting Hollandaise Sauce yesterday at a breakfast/lunch restaurant. It had some sort of savory addition beyond the basic egg yolks, lemon juice, butter, water, s...

Does anyone have a recipe for the garlic marinade from Versailles Cuban restaurant (Los Angeles area)?

by rhgindc 14 years ago

They call it the "Versailles Mojo". It's basically a citrusy garlic marinade sauce. If not the exact recipe, an approximate version would be fine. Here's the restaurant's link: http://versai...

Thicken sauce for shrimp scampi?

by laraibcooks 6 years ago

I don't want my sauce to be too thick. So instead of making a roux or a slurry with cornstarch I was thinking about coating the shrimp in cornstarch before cooking it in the sauce and adding in som...

Will this work?

by TureB 4 years ago

I am going to make beef wellington, and i wonder if i could add this salad to it instead of potatoes. And what sauce should i make?

what goes with Vodka sauce?

by mollyditty 13 years ago

Hello! I'll making some pasta with Vodka sauce tonight, and was wondering what people think would go with it? I would LOVE to get in some greens, but not sure if that would just be an insult to th...

Lobster sauce

by BeverlySM 8 years ago

When I was a kid in 1950's Boston the restaurants were known by their address - as in 25 Tyler St. The food was wonderful and I have never found anything like it elsewhere. Particularly a dish call...

Creme fraiche in cooking

by BangorDin 4 years ago

If a cooked sauce calls for creme fraiche, can I just use a little buttermilk and cream instead, without waiting for it to "set up" thick?