Food Directory

Food Home:- Shopping: Food: Condiments: Sauces:

 

• Alewel's Ultimate Garlic Sauce - Garlic-lemon sauce whose recipe comes from the mountains of Lebanon.
• Anjon's - Marinara and Tomato Sauce from their 75 year old family recipe.
• Aspen Leaf Gourmet - Offers four sauces including a marinade. Order by phone or fax.
• Bourbon Barrel Foods - Offering gourmet sauces and seasonings.
• Bove's of Vermont, Inc. - Featuring organic and natural Italian pasta sauces, and meatballs.
• Brenda's Mix-A-Lota-Stuff - Four unique sauces created by trying various combinations of spices and flavors.
• Buckhead Gourmet - Classic chef sauces and marinades including Madeira, hunter, peppercorn or Bordeaux.
• Cajun Power Sauce Mfg Inc. - Featuring authentic Cajun products, packed with lots of flavor and squeezed filtered garlic juice.
• Casa Visco - Offers sauces, mustards, and marinades.
• Cervantes Food Products, Inc. - All natural, traditional New Mexican, salsa and chili, including salsa, gift baskets, red and green chile.
• Chef Ann's Gourmet Sauces - A collection of cooking and marinading sauces including Tequi-Lime, O-Plum Seasame and O-Rumba.
• Club Sauce - Specialty and gourmet sauces including selections receiving critical acclaim by food critics from around the world.
• Dinni's Select - Offers sauces, dips, marinades, and salad dressings.
• East West Specialty Sauces - Asian cooking sauces such as teriyaki, sweet and sour, mandarin barbecue, sesame soy dressing.
• Farr's Foods, Inc. - Distributor of Archie's Special Sauces, used as marinade, barbeque, or table sauces for meat, seafood, and vegetables.
• Gateway Gourmet - Classic stock reductions including demi glace, brown stock, chicken, duck, vegetable, seafood, and other concentrated stocks.
• Golden West Specialty Foods - Sells hard to find gourmet sauces, oils and rubs from around the planet.
• Gordo's Foods - Producers of tasty and gourmet sauces, specializing in barbeque and Greek sauces, made in Canada.
• Gourmet Warehouse - A manufacturer of quality marinades, injector marinades and spices.
• Kato Productions - Hot and spicy sauces, salsas, BBQ Sauce and other taste stimulating condiments.
• PJ'S Carolina Critter Sauce - A vinegar based barbeque, marinade, seasoning, and dipping sauce bottled on the Outer Banks of North Carolina.
• Palmieri Foods - Manufactures a variety of sauces including pasta, marinara, barbecue, salsa, horseradish, cocktail and buffalo wing sauce.
• Sparky Boy Enterprises - Featuring hot sauces, salsas, barbeque, mustards, munchies, marinades and Jamaican jerk sauces.
• The Chile Man - Offering marinades, salsas, mustards, and bbq sauces.
• The Vicar Sauce Company - Salsas, barbecue sauces, railroad sauces, sweet and sour sauces, garlic sauces, chilis, salad dressings, and specialty sauces.

Random Indian Recipes:-

• Smoke Chicken
  First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...
  
  
• Kadboli
  In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.
  
  
• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Apple Kheer
  In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.
  
  
• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.
  
  
• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Stuffed Bangda
  First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...
  
  
• Medu Vada
  Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.