Sauces & Dressings Answers

What is tamarind?

While checking out a recipe I came across a seasoning I was not familiar with, tamarind. What is it and what seasoning does it provide? What can I say, I'm a...

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Walnut pesto

I have received, as a hostess gift, a jar of walnut pesto. My question is, what the heck do I do with it? I have no clue as to how to use it. Help please.

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Substitute for port wine

What can I use as a substitute for port wine in a sauce? (The entree is beef tenderloin.)

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Using nontraditional pestos

I read an article on non-traditional pestos – mint pesto, arugula pesto, creamy pesto with ricotta, pistachio pesto, etc. Can you recommend some uses for the...

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Spicing up Piri-Piri Chicken

I was in Portugal last year and had the most magical Piri-Piri Chicken. I've tried to replicate the recipe several times with not much success. I've marinate...

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Keeping sauces smooth

Why does my roux get lumpy when I add liquid? How do I get it smooth?

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Cooking pasta for a crowd

I am planning to serve 40 people a penne pasta with meat sauce entree, along with sliced cooked ham and cocktail meatballs. How much dry pasta and sauce woul...

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Angel hair pasta with peas and prosciutto

I’m looking for an Italian dish that has angel hair pasta tossed with peas and prosciutto slivers in a cream sauce made with what I think is garlic, parmesan...

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A special potato salad recipe

I'm desperately searching for a recipe for potato salad. The recipe calls for red potatoes and a number of vegetables to surround the salad on a bed of romai...

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