Tilapia is coated with a spicy coconut mixture and served with an apricot dipping sauce, delicious and easy! After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.
Fresh and dried cranberries cook with cranberry juice and orange flavors for a bright, jewel-like cranberry sauce they’ll all be talking about. Serve it in a beautiful glass dish or compote.
The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.
Red peppers, habanero peppers, and Fresno chiles combine to make this flavorful Tunisian hot sauce a perfect addition to spice up any meal!
This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I’ve ever tasted or made. It does not “gel” but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
Tender filet mignon is drizzled with a savory Gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
This spicy, seasoned mayonnaise sauce is excellent served with Mexican dishes.
Tagliatelle, that tender, flat Italian noodle related to fettuccine, gets a simple blue cheese cream sauce and a sprinkle of toasted walnuts for a fast but romantic pasta dish.
This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak.