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The Pasta Sauce Collection
Pasta is probably the most versatile of foods. It is made into literally thousands of variations around the world. But the secret of pasta's variety isn't just in the many different shapes. By far the greatest variety in pasta dishes results from variations of the sauce or topping used to add flavor to the pasta. And even if we focus on primarily European variations, the choices are still too numerous to count. In this book, we have collected a virtual buffet of tastes and styles, for healthy appetites and light eaters; for those with simple tastes, and those with a passion for the exotic. Indeed pasta pleases everyone. A five-year-old with spaghetti and meatballs is enjoying his supper every bit as much as a dinner guest savoring truffles in wine sauce.

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Introduction
Jamie introduces this edition of Dish to Pass where she is making a build your own fajita bar for her surf party.

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Habanero Sour Cream
Jamie prepares her deliciously simply Habanero Sour Cream. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1835

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Putting It All Together
Jamie finishes up the sangria and assembles the fajitas. Your mouth will definitely be watering when you see this final product!

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Recipes ( 118 )

Jalapeno Crema
2 jalapeno chilies, seeded and finely minced 1 clove garlic, minced 2 teaspoons vegetable oil 1 cup sour cream 1 /2 teas

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CURRY SAUCE
2 tart apples medium onion,minced 2 tablespoons olive oil 2 tablespoons curry powder 1 cup light cream 1 cup coconut m

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ALFREDO SAUCE
1/4 pound butter or margarine 1 cup grated fresh Romano cheese 3-1/2 cups heavy cream

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PUMPKIN CREAM SAUCE
1 pound pumpkin cut into strips or 1(16 oz.) can unflavoredpumpkin 2-3/4 cups cream 1/2 teaspoon ground nutmeg freshly gro

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LOBSTER PASTA NETS
1 full load pasta dough made into angel hair 3 uncooked lobster tails or 9 large prawns flour vegetable oil for deep frying

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LIME CREAM
1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon finely grated lime 1 tablespoon lime juice 1 tablespoon Dijon-style mus

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SMOKED FISH MOUSSE
1 half load pasta dough made into small shells 1 tablespoon butter 24 peeled and deveined shrimp fennel leaves 14 ounces s

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WEDDING SOUP
1 half load of pasta dough made into vermicelli and cut into short lengths 8 cups beef stock (see below) OR 4 (14-1/2 ounce)

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TORTELLINI AVOCADO CREAM
1 full load of pasta dough made into cheese tortellini ( see recipe page 143) 1/2 ripe avocado, pitted and peeled 1/4 cup cre

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FUSILLI WITH PARSLEY-MUSHROOM SAUCE
1 full load of pasta dough made into fusilli 1 cup plain low-fat yogurt 1/2 cup grated Parmesan cheese 1/2 cup minced pars

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WHITE WINE SAUCE
1/4 cup butter or margarine 1 onion, finely chopped 1 bay leaf 3 parsley sprigs with stems 1 cup mushrooms, thinly slice

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SALMON-STUFFED SPINACH PASTA ROLL WITH RED PEPPER SAUCE
1 full load of spinach pasta dough made into oversized cannelloni ROASTED PEPPER SAUCE 6 red bell peppers 4 cups whipping crea

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POTATO AND CHEESE PIEROGI
FILLING 6 medium potatoes 1 large onion, chopped 1/3 pound farmer or cottage cheese 3 tablespoons butter or margarine s

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SPINACH FETTUCCINE WITH SCALLOPS
1 full load of spinach pasta dough made into fettuccine 3 tablespoons butter or margarine 3 tablespoons olive oil 1 pound

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GARLIC/BASIL TAGLIATELLE WITH SHRIMP
1 full load of garlic/basil pasta dough made into tagliatelle 4 tablespoons butter or margarine 1 pound large shrimp, peeled

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SCALLOPS WITH SPINACH AND CUCUMBERS
1 full load of pasta dough made into linguine 4 tablespoons unsalted butter 5 large shallots, minced 1 (12-ounce) package

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AVOCADO AND SHRIMP FETTUCINE
1 full load of pasta dough made into linguine 6 tablespoon butter or margarine 2 teaspoons minced garlic 1/2 cup minced fre

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FETTUCCINE VERDE WITH CHICKEN
1 full load spinach pasta dough made into fettuccine 3 tablespoons olive oil 1 large onion, thinly sliced 1-1/2 cups mushr

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TURKEY WITH TORTELLINI & ORANGES
1 full load of pasta dough made into meat or cheese tortellini (see recipes in Stuffed and Specialty chapter) 3 large orange

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CHICKEN CARBONARA
1 full load of pasta dough made into linguine 1/2 cup pine nuts 4 slices bacon, chopped 4 eggs (room temperature) 1/2 cu

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PROSCIUTTO DELIGHT
1 full load of pasta dough made into penne 1/4 cup unsalted butter 1/4 cup minced green onions 1/4 pound mushrooms, sliced

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NEW YORK PASTA SPECIAL
1 full load of pasta dough made into fettuccini 1/2 pound sweet Italian sausage, casings removed 1/2 pound hot Italian sausa

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FRIED COFFEE-PASTA BOWLS
1 full load of pasta dough OR Coffee Pasta dough made into linguine vegetable oil for deep-fat frying 2 cups honey 1/4 c

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FRIED COFFEE-PASTA BOWLS
1 full load of pasta dough OR Coffee Pasta dough made into linguine vegetable oil for deep-fat frying 2 cups honey 1/4 cup cogna

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RASPBERRY-MACADAMIA MANICOTTI
1 full load of pasta dough sweetened with 4 tablespoons of sugar made into manicotti RASPBERRY SAUCE 2 cups fresh raspber

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CARAMELIZED APPLE-CINNAMON NOODLE PUDDING
1 half load of pasta dough made into macaroni 2 tablespoons butter or margarine 2 cups apples cut into 1/4 to 1/2-inch pieces

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SWEET-CHEESE RAVIOLI WITH CHOCOLATE SAUCE
1 full load of pasta dough made into ravioli SWEET-CHEESE FILLING 1 pound mascarpone OR cream cheese, at room temperature

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Bavarian Bockwurst
1 pound ground pork 1 pound ground veal 1-1/2 tablespoons minced chives or green onion tops 3/4 teaspoon paprika 1/2 t

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Scrambled Eggs and Sausage
1/4 pound hot or sweet Italian turkey sausage (page 101) 2 eggs, well beaten 2 tablespoons heavy cream 1/2 teaspoon fresh

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Boiled Capon with Sausage Stuffing and Celery Sauce
1 8-pound capon 1 pound Champagne sausage cut into 1-inch lengths (page 87) 1 bay leaf 3 sprigs fresh thyme, or 1/2 teaspo

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Sausage Baked in Italian Bread
1 large Italian bread 2 medium onions, peeled and coarsely chopped 3/4 cup minced mushrooms 1 sweet red pepper with seed

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Sausage Goulash
1-1/4 pounds red potatoes, cut into 1/2-inch chunks 2 teaspoons olive oil 1 large onion, finely chopped 3 cloves garlic,

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Country- Style Sausage Fricassee
1/4 cup flour 1/2 teaspoon salt 4 teaspoons freshly ground black pepper 1 pound apple chicken sausage, cut into 1-inch pi

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GREEN CHICKEN ENCHILADAS
1/3 cup half & half 6 ounces cream cheese, softened 2 cups shredded cooked chicken breasts 3/4 cup finely chopped onion

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POT ROAST AND SOUR CREAM GRAVY
4 pound beef pot roast 3 tablespoons vegetable oil 1 beef bouillon cube 1 cup boiling water 2 tablespoons ketchup 2 tablesp

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ROASTED SALSA SPARERIBS
6 large, firm-ripe tomatoes 8 large fresh mild green chilies (such as Anaheim) 1/4 cup each red wine vinegar and chopped cil

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MESQUITE-GRILLED FAJITAS
3 pounds skirt steak or very lean round steak 2 limes 6 garlic cloves, minced 1 teaspoon salt freshly ground black pepper

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CREAM OF TOMATO/POTATO SOUP
2-1/2 cups potatoes, diced 3 cups tomatoes, peeled, seeded, and cubed 2 onions, sliced 1-1/2 teaspoons flour 2 tablespoon

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OYSTER SOUP
oysters, two 8-ounce cans oyster crackers 1 tablespoon of butter,or margarine 2 cups of milk 1 cup of light or heavy cre

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QUAIL IN WINE SAUCE
6 quail 1 bay leaf 1 teaspoon chives 1/2 teaspoon salt 2 whole cloves 1/4 teaspoon pepper 1 teaspoon peppercorns 1/

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HOT CHILE POTATO SALAD
6 to 8 red potatoes 1 /2 cup each finely chopped chilies, carrots, onions, pickles, and celery salt and butter or margarin

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CRUSHED PINEAPPLE SALAD
1 package orange gelatin 1 cup hot water 1 cup whipping cream 1 cup sugar 1 small can crushed pineapple small can white

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TOSTADA SALAD
Cilantro Vinaigrette (recipe follows) vegetable oil 4 flour tortillas (about 8-inch diameter) 1 pound thinly sliced cold r

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STRAWBERRY SOUR CREAM DRESSING
1 10-ounce package frozen sliced strawberries OR 4 cups of sliced fresh strawberries 1-1/2 cups sour cream pinch of salt

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CHILE PIMIENTO CHEESE DRESSING
1 cup mayonnaise 1 ounce pimiento cheese, creamed 2 tablespoons chile sauce 1 /2 teaspoon Worcestershire sauce

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TRAPPER'S FRUIT
Version 1: 2 pounds of dried apples 2 cups of applesauce 3 tablespoons of honey 1/2 cup of nuts of your choice 2 tablesp

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TRAPPER'S FRUIT
Version 2: 2 pounds of dried apples 2 cups of applesauce 3 tablespoons of honey 1/2 cup of nuts of your choice 2 tablespoon

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MOLDED FRUIT SALAD
1 package orange gelatin 1 cup hot water 1 cup whipping cream 1 cup sugar 1 cup crushed pineapple 1 cup of white grape

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GINGER CREAMS
1/2 cup shortening 1 cup sugar 1 egg 1 cup molasses 4 cups flour 1/2 teaspoon salt 1 teaspoon nutmeg 2 teaspoons ging

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SOUR CREAM RAISIN PIE
1 cup sour cream 2/3 cup raisins 1 scant cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1 teaspoon salt 3 egg yolks a

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NEW MEXICAN PRALINES
1 cup firmly packed brown sugar 2 cups granulated sugar 3 tablespoons light corn syrup 1/4 teaspoon salt 1 cup light cre

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FLAMING MEXICAN BANANAS
1 /2 pound sweet butter 12 firm ripe bananas 1 cup light brown sugar 1 long continuous strip of orange peel 1/2 teaspoon

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MEXICAN CHOCOLATE
2 squares sweet chocolate 1 quart milk or cream 1 egg 1/2 teaspoon vanilla pinch nutmeg 1/4 teaspoon cinnamon pinch g

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MEXICAN GRASSHOPPER
1 ounce Kahlua 1 ounce green creme de menthe 1 ounce heavy cream crushed ice

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EGGNOG
6 eggs, separated 1/2 cup granulated sugar 1 quart mil, 2 cups heavy cream 1/2 teaspoon ground nutmeg or cinnamon 9 ou

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Alfredo Sauce
12 tablespoons butter 2 cups freshly grated Parmesan cheese 1 cup heavy cream 1 cup milk 1/2 cup chopped fresh parsley(o

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ROASTED RED BELL PEPPER DIP
Makes 2 cups: 3 large red bell peppers 1 green onion, cut into 1-inch pieces 1-1/2 tablespoons lemon juice 1 cup whipped

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SOUTHWESTERN CHICKEN SALAD
4 chicken breasts Southwestern Rub (see page 237) 1 cup diced celery 1/2 cup chopped red bell pepper 1/2 cup sliced black

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JALAPENO JELLY GLAZED PORK TENDERLOIN
Salt and pepper 2 pork tenderloins (1-1/2 to 2 pounds total) 8 tablespoons hot pepper jelly 1/2 cup sour cream

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BEEF TENDERLOIN WITH HORSERADISH SAUCE
HORSERADISH SAUCE: 3/4 cup whipping cream 4 tablespoons prepared horseradish 2 tablespoons fresh lemon juice 1/2 teaspoo

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SPENCER STEAK WITH BLUE CHEESE SAUCE
3/4 cup Madeira wine 2 tablespoons minced shallots 1 cup whipping cream 1/2 cup beef broth 1/2 cup unsalted butter 6 ou

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LAMB CHOPS WITH MINTED HORSERADISH SAUCE
MINTED HORSERADISH SAUCE: 1/2 cup sour cream 2 teaspoons prepared horseradish 1 tablespoon chopped fresh mint 2 tablesp

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SPICED PEARS OVER ICE CREAM
4 medium-ripe pears, peeled and cubed 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves Dash ground cardamom 1/3 cup brow

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LINGUINE WITH PEPPERS AND ONIONS
2 red bell peppers 2 medium onions 1 cup whipping cream 1 pound spinach linguine, cooked and drained 1/2 cup freshly g

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BAKED CINNAMON APPLES
4 medium apples 1/4 cup brown sugar 2 tablespoons toasted walnuts, finely chopped 1/2 teaspoon ground cinnamon 1 tables

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PEARS WITH BUTTERSCOTCH SAUCE
4 large firm ripe Anjou or Bartlett pears 3 tablespoons fresh lemon juice 2 tablespoons granulated sugar BUTTERSCOTCH SAU

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BANANAS ROYALE WITH CHOCOLATE SAUCE
4 firm ripe bananas, unpeeled Whipped cream CHOCOLATE SAUCE: 1/2 cup light or heavy cream 2 tablespoons sugar 1 tables

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TOASTED POUND CAKE WITH STRAWBERRIES AND CREAM
6 1-inch thick slices pound cake 1/4 cup melted butter 2 baskets strawberries, sliced 3 tablespoons granulated sugar Whipped

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MOROCCAN HARISSA RUB
Makes 1/2 cup 3 to 4 fresh red or green jalapenos, seeded and minced 2 cloves garlic,minced 1/4 cup canned crushed tomatoes

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Creamy Mushroom & Pea Sauce
1/3 cup butter 2 cups sliced mushrooms 2/3 cup creme fraiche 2 egg yolks 1/2 cup grated Parmesan cheese salt and fresh

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Artichoke Hearts and Cream
10 bacon slices 2 tablespoons butter 1/2 cup sliced scallions, including the green tops 1/2 cup whipping cream OR half-and

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Ricotta, Leek & Ham Sauce
2 tablespoons butter 2 leeks, thinly sliced 1 garlic clove, crushed 1 ounce thin ham slices 2 cups ricotta cheese 2/3 cu

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Tomato Cream Sauce
1 cup heavy cream 1/2 stick butter 3 ounces soft processed Gruyere cheese 1 cup warmed marinara sauce (see recipe page 22)

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Walnut Sauce
8 ounces shelled walnuts 4 tablespoons breadcrumbs 2 cloves garlic 4 tablespoons olive oil 3/4 cup milk

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Wine & Cream Sauce
1/4 cup butter 1 small onion, finely chopped 1 bay leaf 2 parsley sprigs with long stalks 1/2 cup button mushrooms, thin

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Tomato-Dill Cream Sauce
1/2 cup mayonnaise 1 cup (1/2 pint) half-and-half 1/4 cup chopped fresh dill 2 medium-sized tomatoes, finely chopped 3 s

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Mussels with Curried Cream
4 pounds mussels in shell 3/4 cup dry white wine 4 tablespoons olive oil 1/2 teaspoon curry powder 1/2 cup chopped shall

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Mussels and Saffron Cream Sauce
1 cup dry white wine 1 thickly sliced onion 1 strip orange zest (2 x 1/2 inch) 2 garlic cloves, bruised with side of a kni

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Ginger Smoked Scallop Sauce
1 pound scallops, rinsed and patted dry 3 tablespoons liquid smoke 1-1/2 tablespoons each tarragon wine vinegar and grated

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Tri-Color Sauce
1/2 cup butter 1/2 cup fresh or frozen peas 1 large sweet yellow pepper, julienned 1-1/2 cups medium or light cream 1 po

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Asparagus and Porcini Cream
1/2 ounce dried porcini mushrooms 1/2 cup water 1/2 pound asparagus, washed, trimmed, and cut into l-inch lengths (or samelen

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Easy Primavera sauce
2 tablespoons butter 1 (16 ounce) bag frozen Italian-style vegetables (contains zucchini, cauliflower, lima beans, carrots,

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BACKPACKER'S BREAKFAST FOOD
1/4 cup natural wheat-barley prepared cereal 1/4 cup each rice cereal and oatmeal 1/4 cup high-protein prepared breakfast cere

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DRIED FRUIT COMPOTE
2/3 cup sugar (or 1/2 cup honey) 4 1/2 cups water 3 cups dried fruit 2/3 cup halved blanched almonds 1 cinnamon stick

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CINNAMON CRUMBLE COFFEECAKE
1/4 cup butter or margarine 1/4 cup brown sugar, firmly packed 1/4 cup granulated sugar 1 egg 1 tsp. vanilla extract 1 cup

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PEAR FRITTERS
3/4 cup chopped dried pears 1 TB lemon juice 2 egg yolks, beaten 1/4 cup milk 1/3 cup dairy sour cream or nonfat yogurt

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WINTER CORN PUDDING
3/4 cup dried corn 3 cups boiling water 2 eggs, slightly beaten 2 TB butter, melted and slightly cooled 2 cups light cre

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ALMOND ICE CREAM
1 envelope unflavored gelatin 1 cup pineapple juice 1 cup orange juice juice of 1 lemon 1 1/2 cups honey 1 1/2 cups dr

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AVOCADO ICE CREAM
1 large avocado, peeled and seeded 1 cup yogurt 1/2 cup powdered milk 1/4 cup honey 1/3 cup lemon juice rind of I lemon

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BEEF STROGANOFF
1 lb. steak 1/4 cup butter 1 onion, finely chopped 1 clove garlic, minced 1/2 lb mushrooms, thinly sliced 2 TB dry she

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Tri Tip Steak with Peppercorn Sauce
Ingredients for Tri Tip Steak: − 1 Tri Tip Steak, about 1-1.5” thick − Salt and Pepper to taste Ingredients for Peppercor

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Custard with Whipped Cream and Chocolate for the AquaChef
Ingredients for Custard: − 4 Eggs, whole − 4 Egg Yolks − 4 cups Heavy Cream − 1 cup Sugar − ½ tsp Vanilla Extrac

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Lobster with Butter and Saffron
Ingredients for Lobster: − 1 Lobster, dead − Salt to taste Ingredients for Sauce: − 4 tbls Butter, unsalted − ¼ cup He

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GREEK TZATZIKI SAUCE
1 long hot house cucumber 1 teaspoon salt 3 cloves garlic 4 sprigs fresh dill 2 cups plain yogurt 1 cup sour cream 1/4 tea

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FRESH BASIL FETA SAUCE
4 large fresh basil leaves 2/3 cup heavy whipping cream 1 tablespoon Balsamic vinegar 1 teaspoon Dijon mustard 4 ounces shee

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QUICK MUSTARD SAUCE
2 small shallots 6 sprigs Italian parsley 1/2 cup dry vermouth 1 cup heavy whipping cream 2 tablespoons Dijon mustard Salt and p

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SHIITAKE MUSHROOM SAUCE
3 cloves garlic 1 large shallot 8 ounces fresh shiitake mushrooms 3 sprigs fresh thyme 2 tablespoons unsalted butter 1/2 cu

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CHARDONNAY MUSTARD SAUCE
1 large shallot 6 sprigs Italian parsley 1/2 cup Chardonnay wine 1 cup heavy whipping cream 2 tablespoons Dijon mustard Sal

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KAHLUA CHOCOLATE SAUCE
6 ounces good quality semisweet chocolate 1/4 cup light corn syrup 3/4 cup heavy whipping cream 2 tablespoons Kahlua

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MEXICAN CHOCOLATE SAUCE
6 ounces good quality semisweet chocolate 1/4 cup light corn syrup 3/4 cup heavy whipping cream 1/2 teaspoon ground cinnamon

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BRUCHETTA WITH GORGONZOLA AND ROASTED RED PEPPERS
7 cloves garlic 1/2 cup olive oil 1 roasted red bell pepper 1/2 teaspoon salt 1 teaspoon olive oil 12 pitted Kalamata olive

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SALSA RANCH DIP WITH HOMEMADE TORTILLA CHIPS
4 sprigs fresh cilantro 1 (1-ounce) package Ranch Dip Mix 16 ounces sour cream 1/2 cup thick and chunky salsa Tortilla chips

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CREAMY CHILI DIP
3 green onions 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can chili without beans 1 (4-ounce) can diced green ch

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CREAMY AVOCADO DIP
2 large avocados 1 clove garlic 1/3 cup sour cream 1 teaspoon seasoned salt

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BRIE CHEESE TRUFFLES
1-1/2 cups toasted walnuts 1/4 red onion 4 sprigs fresh Italian parsley 3 ounces cream cheese, softened Salt and pepper to t

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CRAB AND MUSHROOM MINI-CHEESECAKES
1 small shallot 1/4 red bell pepper 6 white mushrooms 1 small bunch chives 1 tablespoon olive oil 1 sheet frozen puff pastr

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CALIFORNIA COLE SLAW
1 medium head green cabbage 1 large carrot 1/2 cup mayonnaise 1/2 cup sour cream 3 tablespoons white wine vinegar 3 tablesp

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GARLIC MASHED POTATOES
2-1/2 pounds russet potatoes 6 cloves garlic, peeled 2 teaspoons salt 1/4 cup butter, cut up 1 cup sour cream or more Salt

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CHUNKY POTATOES WITH TWO CHEESES AND GARLIC
4 pounds russet potatoes 2 heads garlic 2 small shallots 1/4 cup oil-packed sun-dried tomatoes, drained 2 cups heavy whippin

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CHICKEN AND ASPARAGUS TOSS
2 shallots 1 pound asparagus 3 sprigs fresh tarragon 1-1/2 pound boneless skinless chicken breasts 1/4 cup flour 2 tablespo

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CREAMY LINGUINE, BACON AND SUN-DRIED TOMATO TOSS
3 large shallots 1/2 cup drained oil-packed sun-dried tomatoes 8 sprigs Italian parsley 8 slices bacon 1 tablespoon olive oi

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CHILI ORANGE STEAK
6 sprigs fresh cilantro 2 cloves garlic, peeled 1 serrano chili 2/3 cup fresh orange juice 1 tablespoon chili powder 1 tabl

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CREAMY CANTALOUPE MOUSSE
1 large ripe cantaloupe 1/2 ripe honeydew melon 1 tablespoon unflavored gelatin 2 tablespoons cold water 1/2 cup sugar 1/4 teasp

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APPLE CRISP PIZZA
4 medium Granny Smith apples 2/3 cup sugar 3 tablespoons flour 1 teaspoon ground cinnamon 1 sheet frozen puff pastry, thawed

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BRANDY PEAR TURNOVERS
2 pounds firm ripe Anjou pears 1/4 cup dried cranberries 1/4 cup brandy 1/4 cup unsalted butter 2 tablespoons brown sugar 4 teas

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WALNUT TORTE WITH MOCHA CREAM TOPPING
1 cup walnuts 1 cup graham cracker crumbs 3 egg whites 1/8 teaspoon cream of tartar 1 teaspoon baking powder 1 cup sugar M

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PECAN NUT CUPS
Crust: 1/2 cup unsalted butter 8 ounces cream cheese, at room temperature 1 cup flour Filling: 1 cup pecans 3/4 cup golden

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Habanero Sour Cream
sour cream habanero hot sauce

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