In a bowl, mix together 1 clove garlic, juice of 1/2 lime, and 1/4
cup cooking sauce.
Not exact matches
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
Topping Spicy Green
Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3
Sauce (see recipe below) or pesto or another green
sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3
sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3
cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3
cup cooked chickpeas 100 g feta cheese 2 - 3 eggs
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.
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)
When
cooking the
sauce with 2
cups milk, do you have to
cook and keep stirring until it thickens?
Easy Slow
Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Cooker Bean Soup Print Prep time 5 mins
Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot
Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2
cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot
sauce, and spices to the slow co
sauce, and spices to the slow
cookercooker.
I also used 1 1/2
cups frozen spinach (add it to the
sauce at the end and let it
cook for a few more minutes).
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.
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?
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.
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy
sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin
sauce, divided 2
cups shredded
cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1
cup)
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato
sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt *
cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Make 2
cups of rhubarb
sauce: 3 — 4
cups of coarsely chopped rhubarb
cooked with 2/3 — 1
cup of sugar and a pinch of salt for eight or ten minutes until just tender.
Author: Reeni Recipe type: Entree Cuisine: Tex - Mex Serves: 5 - 6 peppers Ingredients 5 - 6 medium bell peppers 1 pound ground beef 1 can (10 ounces) red enchilada
sauce 1
cup corn 1
cup cooked rice 1 + 1/2
cups shredded...
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
Add
cooked pasta, 3/4
cup Parmesan cheese, and 1/2
cup pasta
cooking liquid to the cream
sauce and stir to coat.
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
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.
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1
cup dry beans, soaked overnight then
cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot
sauce (I use Chalula)
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
4 tablespoons butter 1
cup diced carrots 1
cup diced red onion 1/2 lb frozen peas, thawed 8 ounces diced ham 4
cups cooked long grain rice 4 tablespoons soy
sauce 1 tablespoon oyster
sauce 1 teaspoon freshly grated ginger 2 large eggs 4 green onions, chopped
1 ball pizza dough (homemade or we recommend Publix or Trader Joe's) 1/4
cup bbq
sauce (we recommend a mix of a sweet BBQ
sauce and this hot BBQ
sauce) 1/2
cup cooked chicken, shredded 1/4
cup caramelized onions 1 - 2
cups shredded cheese (depending on how cheesy you like it, we recommend a mix of Mozzarella and cheddar)
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti
sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2
cups multigrain penne pasta,
cooked according to package directions (or your preferred type of penne pasta)-- 1
cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4
cup Chinese
cooking wine, sake, or water 1/2
cup Vietnamese stir - fry
sauce (see below) 1/2
cup + 2 tbsps water 1/4
cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy
sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2
cup purple cabbage; 3/4
cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2
cup broccoli florets; 1/4
cup shredded carrots.
can fire roasted tomatoes, crushed or diced 1
cup chicken stock (add more to thin out
sauce if need be) 1/3
cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box rice noodles,
cooked according to package instructions (I used Maifun noodles)
When I use fresh tomatoes instead of
sauce, I just chop them very finely and
cook them down and use just a scant
cup of it.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't
cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili
sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie
1
cup of cannellini beans (soaked,
cooked + drain, or organic, low sodium canned) 1
cup of
cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy
sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
4 tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2
cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy
sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced
Stir 3
cups of the
sauce into the
cooked pasta, reserving 1
cup for stirring in later if all the mac and cheese won't be all eaten immediately.
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed pumpkin 2
cups cooked chickpeas 1
cup coconut milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy
sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
Add 3 1/2
cups skim milk / or soy milk and
cook for about 10 minutes, until
sauce is thickened.
Ingredients 16 large stuffing mushrooms, such as crimini 1 tablespoon olive oil 1 shallot, minced 1 clove garlic 4
cups spinach, loosely packed 1/4
cup cooked, chopped bacon 1/3
cup sharp cheddar, grated 1/2
cup tomato
sauce (homemade or store - bought) 3/4
cup bread crumbs, divided olive oil
I just threw 1 pound of boneless skinless chicken thighs in my smaller crockpot with 1/2
cup of GF soy
sauce and
cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]
You'll Need — 8 ounces cream cheese — 1/2
cup blue cheese dressing — 1/2
cup red hot
sauce — 8 ounces
cooked chicken breasts, shredded (You can use rotisserie, grilled, or poached)-- 1
cup shredded mozzarella (or Monterey jack, blue cheese, or any of your favorite cheeses)
While your cauli and meat are
cooking, add the mayo, water, sunflower seed butter, coconut aminos, fish
sauce and cumin to a large measuring
cup and whisk until well combined.
Hi, Quick question: for the step where you «Add 1/4
cup or so of the buffalo
sauce and
cook until the chicken absorbs the
sauce» — is this 1/4
cup of the «dressing» recipe or is this an additional 1/4 of frank's hot
sauce in addition to the dressing that will be added to the whole dish later?
can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo
sauce 1/2 jalapeño, seeded and chopped 1
cup cooked pinto beans or black beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the
cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
New Orleans Bread Pudding with Bourbon
Sauce Recipe Type: Dessert, Puddings, Bread Pudding, Bourbon (Whiskey) Cuisine: Cajun / Creole Yields: 8 to 10 servings Prep time: 15 min
Cook time: 50 min Ingredients: 1 large loaf French bread (approximately 14 to 16 ounces) 4
cups milk 3 eggs lightly beaten 2
cups granulated sugar 2 tablespoons pure vanilla extract 1/4 teaspoon allspice 1/4 to 1/2 teaspoon ground cinnamon 1
cup raisins 3 tablespoons butter, melted Bourbon
Sauce (see recipe below)
1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy
sauce 1 tablespoon soy
sauce 1/4
cup Shoaxing
cooking wine 1 1/2
cups pork stock, the liquid from parboiling, or water, plus more as needed.
When
cooked, take out 1/4
cup of pasta
cooking water and stir in the blue cheese pasta
sauce.
Quick questions, do you add the 1/4
cup of buffalo
sauce while the chicken
cooks in the pan or after the 5 min the chicken has
cooked?
1/2
cup short grain brown rice,
cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy
sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4
cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet
sauce or teriyaki
sauce, for serving
Add 1/4
cup or so of the buffalo
sauce and
cook until the chicken absorbs the
sauce.
Remove 3 to 4
cups of the
cooked sauce to a bowl to cool down.
4
cups cooked quinoa, cooled veggies of your choice (I used broccoli, cherry tomatoes, scallions and red peppers this time around) 3/4
cup sunflower seeds 1/4
cup low sodium soy
sauce 1/4
cup extra virgin olive oil juice of 1 to 1 1/2 lemon (s) salt and pepper to taste
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo
sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon,
cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.