Red sauce for chinese chicken balls by Micheline

This is the recipe for the sweet red sauce served with chinese chicken balls in Chinese restaurants.

Salsa Ranchera by Kathleen is Cooking in Mexico

Salsa is the ketchup of Mexico, but much more tasty, varied and appealing. Salsa Ranchera is served all over Mexico, adding a zesty flavor to meats, eggs, or anything served in a tortilla.

Dijon Smoked Garlic Bechamel Sauce by Bob Vincent

This is an adaptation of a standard bechamel sauce I used to serve with steamed cauliflower and baby carrots a few nights ago. It would work as a sauce for other vegetables or protein like chicken and fish as well. It is quick and easy to make. Omit the smoked garlic if you are not a fan of smoked food but my wife and I both…

Vegan gravy by Micheline

This vegan gravy recipe can be used with my Millet meatless Loaf recipe.

Apple and Raisin Chutney Recipe by Hina Gujral

Apple and Raisin Chutney Recipe is a British style savory spread made with apples and raisin and a hint of cinnamon that provides the much required warmth.

Lemon Tarragon Sauce by Charlene Cole Ribaudo

Mushroom and Balsamic Reduction by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Mushroom and Balsamic Reduction

Brahmi leaves chutey by Babitha Antony Costa

Healthy dip using valarai keerai/brahmi leaves