Lime Butter Sauce

1 large garlic clove chopped
1/4 cup fresh lime juice
1 tsp salt
1/2 tsp pepper
1 stick (1/2 cup) butter, melted

Puree garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

You can put this on many things such as fish, chicken, pasta, etc.

This can be made a day ahead of time and kept in the fridge covered. Stir before using.

Marinara Sauce

28 oz crushed tomatoes
32 oz tomato sauce
12 oz tomato paste
2 c water
1/2-1 green pepper chopped
1/3 c chopped onions
2 TB parsley
3 tsp salt
2 TB cornstarch
1 tsp minced garlic
1 TB sugar
1 1/2 tsp italian seasoning

Simmer 15 min. Makes 3 quarts. Freeze extra for up to 6 months. Puree if you don't want the chunks of onion and green pepper.

Creamy Garlic Alfredo Sauce

This recipe is very easy and fairly low fat, compared with regular Alfredo Sauce.

Ingredients:
2 TBS butter
3-6 cloves garlic, minced
4 oz cream cheese, softened
1 cup milk
3 oz Parmesan cheese, grated (about 1 cup)
1/2 tsp black pepper
1/2 tsp salt, or more to taste, if needed

Directions:
In medium skillet, melt butter over medium heat. Add garlic and cook for about 2 minutes, stirring constantly. Add cream cheese and stir with whisk until smooth. Add milk gradually, whisking with each addition. Stir in Parmesan cheese, pepper, and salt. Cook for 2-3 minutes for a thicker sauce or remove right after cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

From www.melskitchencafe.com

Marinara Sauce (from Kathy)

Use about 20 tomatoes
In a food processor (or I grate them), I process the tomatoes. Then I cook them down until they get quite thick. It can take 4-6 hours depending on how many I have. I add salt, pepper and Italian seasoning to taste.

In a large frying pan, I saute, in olive oil, two large onions that have been chopped into pieces.  When they are about half way cooked, I add a lot of sliced mushrooms that have been sliced. When the onions and mushrooms are just about cooked, I add some grated garlic, salt, and Pepper to taste. Saute together for a minute of two and remove from heat.

In the bottom of a large pot, I brown 2 pounds of hamburger, or 1 pound of hamburger and one pound of pork or veal. Season with seasoning salt, pepper, and Italian seasoning to taste. When the meat is browned. Add the tomatoes and the onion mixture and heat through together.

To this I add one, two or all, depending on my mood and how things are tasting to me: large container of any kind of Prego Spaghetti sauce, 2-15oz cans of Italian stewed tomatoes, Parmesan cheese, 1-2 tablespoons of granulated sugar, water.

Sometimes I leave out the meat and add fresh cooked or steamed veggies. I don't cook them in the spaghetti sauce because it makes the sauce too watery.

creamy mushroom sauce

8 oz mushrooms, cut
1/2 onion, finely chopped
1-2 garlic cloves, finely chopped
1/2 cup chicken stock
1 1/2 cups cream
2 tablespoons fresh dill

Heat up a pan and saute mushrooms, onion, and garlic in 2 TBS olive oil until mushroom starts to golden and the onion is soft. Add chicken stock, cream and fresh dill
Let simmer 5 minutes and season with (a lot of) salt and pepper. Serve with freshly grated parm cheese on top.

The original Alfredo Sauce

1/4 cup butter

1 cup heavy cream

2/3 cup freshly grated parmesan cheese plus extra to serve

12 oz fresh fettuccine

salt and pepper

Melt butter in large saucepan. Add the cream and bring to a boil. Simmer for 5 minutes, stirring, then add the parmesan and salt and pepper, and turn heat to low. Add the pasta and toss till covered. Serve with extra cheese.

Tomato Sauce from Alton Brown

TOTAL TIME: 2 hr 55 min

prep: 25 min

cook: 2 hr 30 min

Ingredients

20 roma tomatoes, halved and seeded (I didn't seed as you can see by the pictures)

1/4 cup olive oil

1/2 tsp salt

1 tsp pepper

1 cup finely diced onion

2 tsp minced garlic

1 TB finely chopped oregano leaves

1 TB finely chopped thyme leaves

1 cup white wine (or substitute like water, vege broth. See LINK)

Preheat oven to 325 degrees F.

In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill (or food processor) on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes

Marinara sauce from Barefoot Contessa

SAUTE

1 cup chopped yellow onion 5-10 min

add

1 1/2 t. chopped garlic

1/2 cup wine or chicken stock

turn up heat and simmer till liquid almost evaporates

ADD

20 oz can of tomatoes, whatever sort

1 TB fresh chopped parsley

1 1/2 t. salt

1/2 t pepper

Simmer 15 min. DONE! Freezes okay.

Papa a la Huancaina (Peruvian cheese sauce)

Ingredients:
CHEESE SAUCE
1/4 cup oil
1 clove garlic
1-2 yellow Peruvian chilies deseeded- available in Latino stores (may use habanero or serrano chilies though the flavor will be slightly different) or Aji amarillo paste (2 TBSP)
3/4 lb Mexican cheese called Cotija or ranchero queso fresco (sold at Costco)
1/2 cup warm milk
the juice from half a lemon

4 boiled potatoes
1 hard boiled egg
lettuce for garnish (opt)


Wash yellow chilies and remove seeds. Put oil, garlic, chilies, cheese and milk into blender. Blend well. If too thick add more milk. If too liquidy add more cheese. After well blended, squeeze in lemon while blender continues to blend sauce. Enjoy cheese sauce over boiled potatoes topped with 1/4 of a slice of a boiled egg. May garnish with lettuce.

This meal goes great with Tallarines Verdes.

Recipe by Lucia

Teriyaki sauce

1/2 cup brown sugar

1/2 soy sauce

some cornstarch, start with a teaspoon or so

Heat on stove to dissolve sugar. Add cornstarch, but not too much, to make it thicker...the sauce will get thicker as it cooks and then cools so be careful.

To make more or less, just use equal parts of brown sugar and soy sauce.

Cream Cheese Pasta Sauce

Heat together until smooth:

1 cube cream cheese
1 cup milk

Add mushrooms a few minutes before serving if desired. Pour over pasta.

Cheese Sauce for Veggies (tastes like mom's!)

Ingredients:

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Preparation:

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables. Makes 2 cups.

Fresh Pesto Pasta

Preheat oven to 350

Ingredients

• 1/2 cup pine nuts
• 4 cups lightly packed fresh basil leaves (2 ounces)
• 1/2 cup grated parmesan cheese
• 1 garlic clove
• 1/4 tsp salt
• 1/3 cup extra-virgin olive oil (more or less)
• cooked pasta

Spread nuts on rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8-10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube;process until smooth. Makes 1 cup. Combine with pasta.