Sentences with phrase «cooking sauce on»

Pour the second jar of cooking sauce on top of the enchiladas, coating them evenly with the sauce.

Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.

Cook sauce on medium heat for 5 minutes occasionally stirring.

Not exact matches

I also use it to scrape down all the brown bits left behind from cooking veggies and proteins so I can make the most of my sauces, and it has even come in handy when cleaning dishes with caked - on ingredients.

The Dirty Buffalo's «Dirty Chick» — a hefty dish that comprises breaded chicken tenders cooked in one of 30 sauces and rubs, mac and cheese, and home - fried potatoes — was featured on «Diners, Drive - Ins and Dives.»

The wings at Q39 South — which the restaurant boasts are the «best on the planet» — are cooked in a chipotle barbecue sauce.

The New York System hot wiener ordered «all the way» is cut short, about four inches long, cooked slowly on a low - heat griddle all day, and topped with mustard, raw chopped onions, celery salt, and a greasy ground - beef sauce.

Memphis Sauce — On the shores of the Mississippi River, in the city that hosts the World's Largest Cooking Event (so sayeth the Guinness Book), they practice a different sort of sauce preparaSauce — On the shores of the Mississippi River, in the city that hosts the World's Largest Cooking Event (so sayeth the Guinness Book), they practice a different sort of sauce preparasauce preparation.

In Cambodia, which is now called Kampuchea, the Khmer cooks depend on chiles, lemongrass, galangal, and fish sauces in most of their curries.

Hi Claire, lots of veg make awesome sauces — tomatoes are great because they're so saucy but I definitely think you could experiment with slow cooking and blitzing any veg in a pan with oil and seasoning — let me know how you get on!

Spreading the word on the joys of barbecue cooking has been Cookshack's mission since 1962, when founders Gene and Judy Ellis formulated the recipes that would become the company's spicy barbecue sauce and dry spice blends.

In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you'll ever need.

I love them raw sliced over mashed avocado on toast, chopped into quinoa and pasta bowls, cooked down into soups and pureed into sauces.

Recipes: Grilled Dijon New Potatoes Honey - Mustard Glazed Pork Medallions Grilled Maple - Mustard Pork Chops Grilled Scallops with Roasted Red Pepper Sauce Adobo Pork Roast Chicken Breasts with Cranberry - Horseradish Relish This is Part 2 of a Two - Part Series on Wintertime Outdoor Cooking by Mike Stines, Ph.B.

Grillin» University Professor at Large Recipes Prawns in Orange - Ginger Sauce Louisiana Blues Grilled Lobster BBQ Baked Feta Prawns La Barraca Mussels Grilled Swordfish Steaks In the world of backyard barbecue cookery, there are lots of things people love to cook: steaks, ribs, pork shoulders, hot dogs, hamburgers, leg of lamb, and on and on.

Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop and sauce comprised of virgin olive oil, balsamic or cider vinegar, and finely chopped fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.

I focus a lot on techniques making sure my young cooks know how to properly sear, grill and make delicious sauces.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

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)

Mix the cooked squash with the chicken, sauce, and a few other key ingredients, re-stuff, bake, and then drizzle again with some of that handy quickie ranch dressing you have on hand.

To that I added some cooked spinach and then drizzled that gorgeous Full Flavor Foods Alfredo sauce on top.

Marination and cooking on grill and topping with a sauce makes a scrumptious meal.

The shrimp are so delicious when they've cooked in the sauce, I could nibble on them straight out of the pan.

This sweet, smoky sauce is great on baby back ribs cooked with the Tony Roma's clone technique found on page 298 of that book or in recipes here on the site: for Chili's Baby Back Ribs here, and for Roadhouse Grill Baby Backs here.

Once called the most famous tomato sauce on the Internet, this recipe from Marcella Hazan» sEssentials of Classic Italian Cooking requires only tomatoes (canned or fresh) butter and onion.

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

The chicken cooks up in your favorite spaghetti sauce (I totally cheated for this one and used some good quality jarred sauce that I picked up on sale) and falls apart tenderly right before you add your cooked spaghetti and broccoli.

Serve sauce on top of cooked tortellini.

Apple Bacon Turkey Burgers from Jonesin» for Taste Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook Apple - Cinnamon Baked Oatmeal from Amy's Cooking Adventures Apple Cobbler French Toast Casserole from Tip Garden Apple Fritter Yeast Bread from House of Nash Eats Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids Apple Oatmeal Muffins from A Day in the Life on the Farm Apple Pie Steel Cut Oatmeal from Cooking With Carlee Caramel Apple Nut Bars from Family Around the Table Cinnamon Apple Cider Sangria from The Redhead Baker Creamy Maple Gouda Apple Soup with Pecan - Oat Granola from Culinary Adventures with Camilla Healthy Apple Muffins from Caroline's Cooking Mulled Apple Cider from Books n» Cooks Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal Salted Caramel Apple Cake from Grumpy's Honeybunch Savory Apple Sausage Tart from The Crumby Kitchen Vanilla Brined Pork Chops with Applesauce from Bear & Bug Eats Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas Torta di Mele Sicilian Apple Cake from Girl Abroad

I cooked lentils separately and served the veggies over the lentils, with a generous dollop of sauce on top.

• Cooking and Preparation • Roasting and Peeling Peppers • Cleaning and Coring • Stuffing • Batters and Breading • Cooking Options • Sauce Ideas • Jalapeño Popper Recipes • Armadillo Egg Recipes • Stuffed Chili Pepper Recipes • Variations on Breading and Batters • Thank You

Once the chicken is cooked, you can serve it as is on the bone, or do what Gina does and shred the chicken (discarding the bones) and put back into the sauce to create a saucy chicken ragu.

Do you only add 1/4 cup sauce for each layer, then use the rest on the cooked pieces, or should I put all of it in the casserole?

I cooked it on the stovetop for one hour covered on low heat, but the meat is tough and the sauce is watery.

When you are ready to eat, gently re-heat the tomato sauce and put the pasta on to cook.

Today's recipe is for an Argentine Tri-Tip with a Chimichurri sauce and we're making it on the Pit Barrel Cooker.

While cooking, I brush them generously with pineapple BBQ sauce (more on that below), and cook them until they are tender, juicy, and slightly charred.

Scatter cooked sausage on top of cheese sauce, then wine - caramelized onions.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

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..

Taco Enchiladas with Cheese Sauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the eSauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the esauce and baked until bubbly hot making for some of the best comfort food on the face of the earth!

Mother always cooked up a batch of rhubarb sauce each year, for eating straight or putting on toast.

Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

The meatballs are rolled in flour before getting seared, then finished cooking in a simple tomato sauce, which thickens and takes on this wonderful velvety, gravy - like consistency.

Once you're ready, heat the grill, brush the wings with sauce, and cook on both sides.

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

For those who asked Qs on my last post about the BBQ seitan, it's definitely a must - try... just lather on the «cue sauce before cooking the seitan.

Top the par - baked pizza dough with the remainder of the sesame ginger sauce, the cooked pork and mozzarella cheese, bake, then add the raw onions, jalapenos and carrots on top.