For burgers, mix ground turkey, breadcrumbs, onion, cayenne, sugar, and 1/3
cup sauce in a bowl until just combined.
Spread 1
cup sauce in the bottom of a large baking dish.
Combine pork and 3/4
cup sauce in a bowl.
Spread 1 1/4
cups sauce in bottom of baking dish.
Not exact matches
It's served
in a
cup that's lined with brigadeiro
sauce and topped with whipped cream and chocolate sprinkles.
Blend
in 1 1/2
cups water, 6 oz canned tomato paste, 8 oz canned tomato
sauce, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil.
You may not need four
cups of the
sauce for your recipe, but you might as well make the whole batch; freeze extra portions
in small resealable plastic containers.
4 tomatoes, roasted and peeled and chopped 1
cup chopped onion 1/2
cup chicken broth 1/2
cup water 3 chipotle chiles
in adobo
sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2
cups cooked, shredded crab 1/2
cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2
cup flour 3 stiffly beaten egg whites 1 1/2
cups corn oil
Hi Ella, Are you blending / processing the 3/4
cup of peas into the pesto
sauce so that the peas become pureed too or are you just mixing them
in without pureeing them?
In a bowl, combine 2
cups of the shredded pork with enough red chile
sauce to thoroughly moisten the meat.
15 oz tomato
sauce, 30 oz diced tomatoes puréed
in the blender, 30 oz diced tomatoes, and a
cup of beef stock topped off the crockpot which was set to the 10 HR (very low) setting..
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 doubled it and used 2/3
cup of apple
sauce instead of half the oil, and put it
in an 8x8 dish.
The silicone - muffin - pan trick works well for freezing anything you'll be wanting to defrost
in smaller (1 / 2 -
cup) increments (pasta
sauce, leftover soup or broth, pesto, gravy, etc.) That's all I ever use my silicone muffin pan for!
~ For the broth
in the piccata
sauce, you can totally use a
cup of leftover broth from the simmered seitan.
1 tbsp coconut oil 2 shallots, chopped 1.5
cups chicken broth 1.5
cups beef broth 3
cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped
in cheesecloth or put
in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish
sauce salt and white pepper to taste
In a small
sauce pot over medium high heat, boil the 1 1/2
cups sugar and the water, until syrup reaches about 240F degrees.
In a heavy
sauce pan, heat about 1/4
cup olive oil.
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got
in my
sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a
cup of frozen peas to the pasta cooking water a couple of minutes before the end.
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1
cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6
cups vegetable broth 1/2 teaspoon salt 1
cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato
sauce 1
cup frozen peas
ginger and garlic with 1/4
cup water
in a
sauce pan.
For $ 5, we got an order of soft and pillowy rolls coated
in garlicky butter and a crap ton of Parmesan cheese, plus a
cup of warm marinara
sauce with a generous serving of cheese sprinkled on top of it too.
Please note that 2 tablespoons of soy
sauce is being mixed into 1/3
cup of honey, resulting
in a golden color.
1 tablespoon dark sesame oil 1 3.5 lb bone
in pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2
cups cherry cola 1/2
cup of hoisin
sauce (click here for a recipe to make your own!)
1/4
cup fresh lime juice 3 tablespoons creamy peanut butter 3 tablespoons low sodium soy
sauce 3 tablespoons honey 1 tablespoon chili paste with garlic (available
in the Asian aisle).
Combine ketchup, Worcestershire
sauce, Tabasco
sauce, and 1/4
cup of water
in a small bowl, then spoon over filling.
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?
In a small bowl, combine 1
cup of tomato
sauce, 1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon juice.
Meanwhile, to make Miso
Sauce: Combine miso paste, garlic, brown sugar, and 1/4
cup water
in small saucepan.
Stir
in meat, 1/2 tsp salt, and 2
cups marinara
sauce.
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.
Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4
cup of
sauce in the pan, then add a layer of the following; eggplant, potatoes,
sauce, and half of the breadcrumbs.
The
sauce freezes well so go ahead and throw it
in the freezer if you don't need the full 7
cups.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3
cups of rhubarb
sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Butter or nonstick cooking spray 2 1/4
cups uncooked small elbow macaroni 3
cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs
in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco
Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4
cups), divided
Ingredients Chipotle Cream: -2 large chipotle peppers
in adobo
sauce, finely chopped, plus 3 tablespoons of adobo
sauce -1 garlic clove, minced -1 / 2
cup of sour cream -1 / 3
cup of mayo
Make the
sauce: Combine the milk and cream
in a glass measuring
cup and set aside.
Once thickened, place 1/2
cup of the
sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine.
Make the
sauce by whisking 1/4
cup olive oil, minced cucumber, dill, green onion, and 1/2 tsp of sea salt together
in a bowl.
While the pork is finishing up
in the slow cooker and your broiler heats up, combine 1/2
cup brown sugar, cornstarch, rice vinegar, COLD water, and soy
sauce in a small saucepan.
** To make the pickled slaw:
In a large a medium
sauce pan, over high heat, bring 1/4
cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2
cup water to a boil.
3 - 4 boneless, skinless chicken breasts Salt and pepper 1
cup honey 1/2
cup soy
sauce 1/2
cup diced onion 1/4
cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved
in 3 Tablespoons water Sesame seeds
Based on the amt of liquid
in this recipe, it seems like I should double the other recipe — but 2
cups of caramel
sauce seems like it might be too much.
Combine hot
sauce, butter, and ketchup
in a bowl; reserve 1/4
cup mixture.
ground pork 1 tbsp hot bean paste (found
in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy
sauce 3/4
cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper
in adobo
sauce, chopped 1
cup grated orange - fleshed sweet potato 1
cup cashews, soaked for an hour 1
cup water, if needed 2 tablespoons fresh lemon juice, or to taste
In a small
sauce pot add the following: 2
cups red wine vinegar (5 % acidity), 1
cup red wine, 1/2
cup water, 1/3
cup honey (sorwy vegans!)
Making the creamy garlic yogurt
sauce is as easy as simply mixing the ingredients
in a
cup.
In a large skillet, stir together quinoa, chicken, beans, and 2
cups of enchilada
sauce over medium heat until heated through and starting to bubble.
In a large bowl, whisk 1/4
cup of the olive oil with the mustard, Worcestershire
sauce, caraway seeds, 1/2 tsp.