Scoop out some of the sauce and spread a bit on the bottom of a casserole dish and then line the bottom with tortillas (about 6).
Not exact matches
It is as good served chilled in wedges with warm white chocolate
sauce as it is slightly warm
out of the oven, with caramel
sauce or whipped cream or even a
scoop of softened vanilla ice - cream.
About 15 minutes before serving,
scoop out 4 ladles worth
of tomato
sauce (about 3 cups) from the slow cooker (there will be lotza
sauce) and place in a separate roomy mixing bowl.
I added a tablespoon
of some cashew nut butter I made, and injected them with homemade salted caramel
sauce after
scooping out the cookie dough.
Cran Blueberry BBQ
Sauce does include an extra
scoop of brown sugar to round
out the heat provided by ancho and chipotle peppers.
When all
of your squash is
scooped out pour your
sauce into the casserole dish as well and stir to combine.
You can also get a little fancy lik I did and serve the granola over a
scooped out pear half filled with greek yogurt and a little dab
of cranberry
sauce on the side for color
Melt chocolate in a double boiler (for me this was a glass bowl on top
of a
sauce pan with simmering water) and submerge each truffle in the chocolate, using a spoon to
scoop out each truffle and tapping the spoon side
of the dish to get off any excess chocolate.
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups
of water to 1 cup
of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon
out a
scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite
sauce!
Use a large spoon to gently
scoop out dollops
of tofu and drop them into the
sauce.
I only had a very small amount
of water left in the pan after I cooked the potatoes and carrots but I did use a slotted spoon to
scoop them
out so I didn't blend the cooking water into the
sauce.
For the caramel
sauce, remove the chilled can
of full fall coconut milk from the refrigerator, open,
scoop out 1 cup
of the thick cream that should have separated from the water, and place it in a small
sauce pan on the stove.
Scoop the onions
out of your Marcella
sauce, mash up any big bits
of tomato leftover in the pot with a spoon, and bring it back up to a simmer.
For the filling: 1 butternut squash, cut in half lengthwise, seeds
scooped out 2 small yellow onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can
of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon
of the adobo
sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2 teaspoons lime juice 1/2 teaspoon salt
For the
sauce: 3 tablespoons safflower or other neutral oil 1 onion, sliced 3 garlic cloves, left whole 1 jalapeño, halved and seeds
scooped out (you can leave in the seeds if you like a lot
of spice) 1 28 - ounce can whole tomatoes 1 teaspoon sugar Salt to taste
You can also get a little fancy lik I did and serve the granola over a
scooped out pear half filled with greek yogurt and a little dab
of cranberry
sauce on the side for color
Scoop out about 1/4 cup
of the
sauce and set it aside.
4 Before draining the spaghetti,
scoop out a little pasta - cooking liquid and reserve, then toss the drained pasta into the bowl
of tuna, scallions, etc., and mix together really well, adding a spoonful or so
of pasta - cooking water to bring some starchy creaminess to the
sauce.