41.   Discard the bay leaf from the sauce and add the sauce to the mussels.

42.   Immediately add pasta sauce and heat mixture.

43.   In nonstick skillet, melt butter and add Worcestershire sauce.

44.   Instead he cooks the meat in the wok first, removes it and then stir-fries the veggies, adds the sauce and returns the meat to the pan.

45.   Place cream cheese in food processor and add picante sauce to taste while processing until creamy texture.

46.   Place lamb shanks in a glass or other nonreactive dish, and add apricot sauce.

47.   Return the vegetables to the pan and quickly heat through, then add the sauce.

48.   Spread the tiny meatballs and mozzarella over the rice and add more sauce.

49.   The more plum sauce you add, the tarter the sauce will be.

50.   The red chile sauce is added to the meat in batches and becomes a not-too-soupy, not-too-thick filling.