Sentences with phrase «choice of sauce»

The Captain's Pasta Bar offers guests fresh - cooked pasta in your choice of sauce and spices each day as a lunch option.

Choose from a variety of selections on our new farm - to - table menu, featuring Scallops and Prawns Rigatoni with fresh herbs, parmesan and choice of sauce, Hamakua Mushroom Risotto with roasted vegetables, Herb Marinated Wild Caught Fresh Island Fish, and Honu's signature dish, Charred Beef Tenderloin Tataki served with sautéed spinach, gorgonzola, smashed potatoes and a green peppercorn glaze.

Certified organic crispy potatoes — Original or Garlic — cooked to perfection and served with your choice of sauce.

I personally really love kale... my favorite way to eat it is «massaging» it with a choice of sauce (I love avocados... but hemp seeds ground with olive oil and lemon juice with some ginger and an orange does wonders as well) It changes the texture from rough and chewy to soft and flavorful.

Top with your choice of sauce, toppings, and cheese.

Pick - up a dozen (or more) Traditional Beef Tamales, fully cooked and packaged with your choice of sauce on the sides.

Leftovers, if there are any, make the best barbecue sandwiches when served on a crusty hard roll with your choice of sauce.

Remove from the oven, add your choice of sauce and toppings, and bake until the toppings are heated through and the sauce is bubbling, about 5 minutes.

If you want yummy yet healthier dressing, this should be your choice of sauce.

Grab a bowl, fill it up with a selection of meats, seafood, noodles and vegetables, ladle on a choice of sauces and hand it over to the grill warriors as they cook your stir - fry masterpiece concoction right before your eyes.

«From fresh island fish such as mahi mahi, Hawaiian snapper, monchong and ahi to excellent meat cuts such as filet mignon, New York steak, rack of lamb and free range chicken breast, guests can savor each exquisite creation with a choice of sauces including lemon buerre blanc, mango fennel chutney, mushroom cognac cream and port sauce to name a few,» added Alex.

We offer a selection of noodles, with choice of meat / seafood / veggies tossed together in a choice of sauces.

Not exact matches

This Grilled Beef Bowl includes marinated beef, vegetable slaw, with your choice of base and sauce.

At the Counter, which has a restaurant in Times Square, the menu offers choices of meat, bun, cheese and sauce, claiming 312,000 possible combinations.

My list was long, but I was determined to spend less than $ 50 this trip, so I stood in the pasta sauce aisle comparing prices for at least fifteen minutes before moving to the dreaded cereal aisle where I had an existential crisis over the barrage of choices I face in a day.

Let cool and serve on buns with hot sauce (highly recommended), mashed avocado, shaved, carrots, cilantro and / or any other burger fixings of choice.

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

Foodland Farms» grill features a variety of grilled meats and vegetable skewers with sauces and sides of choice.

2 ears of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce of choice

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Homemade cranberry sauce and oatmeal has been my breakfast (and sometimes dinner) of choice lately.

Wow, that sounds just amazing!It would be good with added pepper jack cheese, and definitely franks red hot as the hot sauce of choice.

You can also cook buckwheat kasha on the stove, as you would any another grain, and serve with your choice of vegetables, proteins, sauces, etc..

Our Cilantro Pistachio Pesto makes an excellent sauce for pasta, seafood, fish, chicken, and veggies of your choice!

Alternate your flavors of choice in a single layer then let the sauce puddle on top.

Classes run for 4 hours and you can customise your class to use the Latasha's Kitchen range of ready - made Curry Pastes, Sauces, Marinades and Condiments of your choice.

I served them with a choice of Salted Butter Caramel Sauce or Bourbon Caramel Sauce and it just put these desserts over the top.

Make extra sauce to put over noodles, cauliflower or the carb of your choice.

I can easily see my toppings of choice — including a sugar - free pizza sauce that I've made to go on it - totaling around 10 or 12 carbs.

pitas mozzarella string cheese, cut into thinner strips of cheese marinara sauce shredded mozzarella cheese toppings of your choice (diced peppers, pepperoni, mushrooms, olives, onions, etc..)

Ingredients 1 1/2 cups ketchup (see our homemade recipe here) 1/2 cup brown sugar 1 cup Dark Balsamic (Traditional, Espresso, Dark Cherry, Pomegranate, Lavender or other dark balsamic of your choice) 2 tablespoon Worcestershire sauce 1/3...

piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.

Which is kind of ironic, because I've never really been one to blindly order a meat - heavy sauce; in most cases when given the choice between strands of fettuccine smothered with creamy alfredo and a mountain of spaghetti and meatballs, I'll choose the cream sauce without even so much as giving a second glance to the latter.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

Fry your chopped onions and garlic, add tinned chopped tomatoes, stock, and your pasta of choice and 15 minutes later you have a deliciously rich tomato sauce that you can customise as you like.

Scatter fresh toppings of choice over top and drizzle with the sauce.

It's as simple as placing your fresh chicken, pouring your BBQ sauce of choice on top, and turning on your crockpot!

we parboil the ribs for a couple of minutes, before you bake low and slow with barbeque sauce of your choice, always comes out mighty fine...

Spread with sauce and toppings and cheese (s) of choice.

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dSAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dsauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

And for our preference, cooking «correctly» simply means a quick fry to brown the skin all over and then braising in a sauce of your choice.

Chilli Coriander Rice is a very easy to make, spicy and flavorful rice recipe prepared using rice, coriander leaves or cilantro, green chillies, sauces and vegetables of your choice and served with honey sriracha sauce.

Top a piece of matza with tomato sauce or vegan pesto, add your choice of thinly sliced veggies, olives and seasonings, and drizzle with olive oil before baking for a few minutes in a hot oven.

Slice the chilled terrine and serve with a sauce of your choice such as pesto, Parmigiano foam or tomato sauce.

Serve the savory open - face sandwiches with tomato sauce or any chutney of your choice.

Also a pasta sauce: saute scapes, add some lemon zest and herbs of your choice, toss with pasta and some extra olive oil and Parmesan.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

And that is exactly what I did... and HALLELUJAH, these are perfection.I shared a recipe for a raw vegan spaghetti marinara that these meatballs would go PERFECT with if you're in the mood to make it at home Of course feel free to use any vegan sauce of choice, but I would definitely recommend this onOf course feel free to use any vegan sauce of choice, but I would definitely recommend this onof choice, but I would definitely recommend this one!

All you need is a bag of fresh or frozen cranberries, a little sugar and the flavorings of your choice to transform the tart fruits into a spoonable sauce, chunky relish or smooth jelly.