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Apricot jam adds just the right amount of sweetness to balance the spicy, salty and umami flavors without turning the sauce into a sugar bomb. Serve with cooked rice to round out the meal. View Recipe
This zippy, anti-inflammatory shot captures the earthy flavor of fresh turmeric, a hint of heat from fresh ginger, and Cara Cara orange for just the right amount of sweetness. View Recipe. High ...
Aside from garam masala, this dish gets most of its flavor from a Thai-style curry paste that’s spiked with extra ginger, garlic, and lemongrass, then mellowed out with tomato sauce, brown sugar ...
As a sauce, it is used for warm dolma, for vegetables like artichokes, and roast meats. According to Joyce Goldstein , the dish terbiyeli köfte is made by frying meatballs until they are cooked through, then preparing a pan sauce by deglazing the pan and using the cooking juices to temper the avgolemono, which is served over the meatballs.
Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream. [ 55 ] Yellow Polish sauce ( Polish : Żółty sos polski ) – Made with wine, egg yolks, butter, sugar, cinnamon and saffron.
We thought a pinch of sugar would balance the acidity and flavor of the ground mustard; feel free to add some if you find the dressing to be too strong. View Recipe Lemon-Garlic Vinaigrette
Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]
Breakfast (401 calories, 47g carbs) 1 cup nonfat plain strained Greek-style yogurt. 1 serving Lemon-Blueberry Granola. ½ cup blueberries. A.M. Snack (193 calories, 28g carbs)