Savory Tofu Sauce Recipe - Food.com vegetable stock,    safflower oil,    canola oil,    basil,    garlic,    mustard,    soy sauce,    nutritional yeast,    firm tofu,    lemon juice,    water Serving Size: 1 (384) g   Servings Per Recipe: 1   AMT. PER SERVING % DAILY VALUE   Calories: 433.8   Calories from Fat 336 g 78 %   Total Fat 37.4 g 57 %   Saturated Fat 3.4 g 16 %   Cholesterol 0 mg 0 %   S...

Hummus #2 Recipe - Food.com safflower oil,    sesame seed,    pepper,    parsley,    oregano,    coriander seed,    cumin,    basil,    chickpea,    onion,    garlic,    lemon juice Try Hummus #2 from Food.com. - 6843 Serving Size: 1 (21) g   Servings Per Recipe: 6   AMT. PER SERVING % DAILY VALUE   Calories: 52.1   Calories from Fat 41 g 79 %   Total Fat 4.6 g 7 %   Saturated Fat 0.5 ...

Cilantro Cream Sauce Recipe - Food.com egg yolks,    lemon peel,    safflower oil,    olive oil,    white peppercorn,    coriander leaf,    spring onion,    garlic,    anchovy,    eggs,    mustard,    salt,    cognac,    lemon juice,    sour cream This sophistocated cilantro cream sauce is excellent served with smoked or grilled salmon, grilled chicken or vegetable dippers. Serving Size: 1 (36) g   Servings Per Recipe: 24   AMT. PER SERVING % DAI...

Cajun Catfish with Spicy Strawberry Sauce Recipe - Food.com hot sauce,    seafood cocktail sauce,    cornstarch,    safflower oil,    oil,    pepper,    parsley,    horseradish,    basil,    strawberry,    garlic,    catfish,    strawberry jam/preserve,    red wine vinegar,    soy sauce,    salt,    flour Serving Size: 1 (474) g   Servings Per Recipe: 4   AMT. PER SERVING % DAILY VALUE   Calories: 1025.6   Calories from Fat 377 g 37 %   Total Fat 41.9 g 64 %   Saturated Fat 5.2 g 26 %   Cholesterol 124.6 mg 4...

Pomegranate-Port Vinaigrette Culinary Cafe egg yolks,    walnut oil,    safflower oil,    peanut oil,    pepper,    shallot,    garlic,    red wine vinegar,    salt,    port,    pomegranate juice,    orange juice,    cranberry juice 1. Combine the port, juices, and garlic in a nonreactive saucepot. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool. ...

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