Sauces
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- Here, the user boils water, prepares a sauce, boils water again and finally cooks pasta.
- I ate the sushi plain, without soy sauce or wasabi (horseradish).
1. Teriyaki Chicken Stir-Fry
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1 tablespoon vegetable oil
- 1/2 cup teriyaki sauce
- 2 cups cooked rice
- Sesame seeds and sliced green onions for garnish
Instructions:
- Cook Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add Vegetables: Add the mixed vegetables to the skillet and stir-fry for another 3-4 minutes until they are tender-crisp.
- Add Sauce: Pour the teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce is heated through.
- Serve: Serve the stir-fry over cooked rice and garnish with sesame seeds and sliced green onions.
2. Creamy Alfredo Pasta
Ingredients:
- 8 ounces fettuccine or pasta of choice
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 2 cups grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook Pasta: Cook the pasta according to package instructions. Drain and set aside, reserving a little pasta water.
- Make Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Cream: Pour in the heavy cream, bringing it to a gentle simmer. Stir in the Parmesan cheese, continuing to stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Combine: Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
- Serve: Garnish with fresh parsley and additional Parmesan cheese if desired.
3. BBQ Pulled Pork Sandwiches
Ingredients:
- 2 pounds pork shoulder or pork butt
- 1 cup barbecue sauce (store-bought or homemade)
- 1 onion, sliced
- 1/2 cup chicken broth
- Salt and pepper to taste
- Hamburger buns
- Coleslaw for topping (optional)
Instructions:
- Prepare Pork: Season the pork shoulder with salt and pepper. Place the sliced onion at the bottom of a slow cooker and add the pork on top.
- Add Liquid: Pour the chicken broth over the pork and cover with barbecue sauce.
- Cook: Cook on low for 8-10 hours or on high for 4-6 hours until the pork is tender and easily shreds with a fork.
- Shred Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, mixing it with the sauce.
- Serve: Serve the pulled pork on hamburger buns, topped with coleslaw if desired.