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As well as Sauces, Jams and Preserves, you can also browse recipes by the following meal types:
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Breakfast Recipes |
| Dessert | Drinks | Main Course |
| Sauces and Jams | Snacks | Soup Recipes |
| Spice Blend | Starters | Alphabetical Listings |
The alphabetical list of Sauces, Jams and Preserves recipes follows (limited to 100 recipes per page). There are 1535 recipes in total:
| 20-minute Icing Origin: American | Ambelofassoula Salata (String Bean Salad) Origin: Greece | Atchar Origin: Southern Africa |
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Aurore Origin: British |
| A1 Sauce Origin: American | An Excellent Sauce for Fish Origin: British | Austro-Asian Roast Chicken Origin: Australia |
| Aam ki Hari Chatni (Green Mango and Apple Chutney) Origin: India | Anchovy Sauce Origin: British | Avgolemno (Egg and Lemon Sauce) Origin: Greece |
| Acapulco Chicken Pizza Origin: American | Annatto Oil Origin: South America | Ayam Bumbu Rujak (Mixed Spicy Chicken) Origin: Indonesia |
| Achar Origin: Guyana | Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Béarnaise Sauce Origin: France |
| Adobo Sauce Origin: Mexico | Apfelkraut (Home-made Apple Syrup) Origin: German | Béarnaise Sauce Origin: France |
| African Hot Sauce Origin: sub-Saharan Africa | Apple and Celery Stuffing Origin: British | Béchamel Origin: British |
| Afritadang Manok (Watermelon Barbecue Sauce) Origin: Philippines | Apple and Mayonnaise Sauce Origin: British | Béchamel Sauce Origin: France |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Apple and Mint Jelly Origin: British | Baby Carrots and Onions in Cream Origin: Ireland |
| Akume with Ademe Sauce Origin: Togo | Apple and Parsley Jelly Origin: British | Bacon Sauce Origin: British |
| Alfredo Sauce Origin: Italian | Apple and Quince Sauce Origin: British | Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh |
| Algerian Dried Apricots in Syrup Origin: Algeria | Apple Butter Origin: American | Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont |
| Algerian Escabeche Origin: Algeria | Apple Cheese Origin: British | Baked Cod and Egg Sauce Origin: Scottish |
| Algerian Roast Pepper Sauce Origin: Algeria | Apple Chutney Origin: British | Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British |
| Aliter Assaturas (Another Sauce for Roast Meat) Origin: Roman | Apple Jelly Origin: British | Baked Parsnips Irish Style Origin: Ireland |
| Aliter carduos (Artichokes with Herbs) Origin: Roman | Apple Sauce Origin: American | Baked Red Snapper Origin: Australia |
| Aliter carduos elixos (Artichokes with Spiced Sauce) Origin: Roman | Apple Sauce II Origin: British | Baked Salsify Origin: British |
| Aliter Caroetas (Carrots with Cumin Sauce) Origin: Roman | Apple, Tamarillo and Prune Chutney Origin: British | Baked Snapper Origin: Bahamas |
| Aliter in cervum assum iura ferventia (Plum Sauce for Venison) Origin: Roman | Apple, Tomato and Prune Chutney Origin: British | Baklazhan Pkhali (Aubergine Pkhali) Origin: Georgia |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Apple-smoked Barbecue Ribs Origin: American | Balsamic Reduction Origin: Fusion |
| Aliter porros (Boiled Leeks in Cabbage Leaf Salad) Origin: Roman | Apricot and Pineapple Conserve with Cherries Origin: American | Baltic German Beet Relish Origin: German |
| Aliter porros II (Salad of Leeks Boiled with Juniper) Origin: Roman | Apricot Chutney Origin: British | Bamia Okra Relish Origin: Zanzibar |
| Aliter porros III (Salad of Leeks with Broad Beans) Origin: Roman | Apricot Curd Origin: British | Banir, Spanagh, Yev Yerishta (Cheese, Spinach and Noodle Casserole) Origin: Armenia |
| Alkovendressing Origin: German | Apricot Jam Origin: British | Barbecue Beef Stew Origin: American |
| Alligator in Sauce Piquante Origin: Cajun | Apricot Nectar Origin: Australia | Barbecue Brisket Origin: American |
| Almond Curd Origin: British | Apricot Preserve Origin: British | Barbecue Chicken Origin: American |
| Almond Mylk (Almond Milk) Origin: English | Apricot Stuffing Origin: British | Barbecue Fish Marinade Origin: American |
| Almond Sauce (Apple Sauce) Origin: British | Aromatic Lamb Origin: Mediterranean | Barbecue Pork Roast Origin: American |
| Aloco Origin: Cote dIvoire | Arrabiata Pasta Sauce Origin: Italian | Barbecue Sauce Origin: American |
| Aloha Seafood Dish Origin: Hawaiian | Asparagus au Gratin Origin: British | Barbecue Steak Origin: American |
| Aloobukhara Chutney (Prune Chutney) Origin: Pakistan | Asparagus in Egg Sauce Origin: British | Barbecued Baby Back Ribs Origin: British |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Asparagus in Orange Sauce Origin: Spanish | |
| Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France |
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Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.