Sentences with phrase «cup of sauce in»

Combine the chicken and 1 cup of the sauce in a large zip - top plastic bag; flip to coat.

Place chicken pieces in the 1 cup of sauce in large bowl and refrigerate for 30 minutes to 1 hour.

Reserve 2/3 cup of the sauce in a separate jar and store it in the fridge.

Spread 1/2 cup of sauce in a 9 - by -13-inch casserole or baking dish.

Do you only put 1/2 -3 / 4 cup of water and 1/4 cup of sauce in the instant pot?

Ladle about 3/4 cup of the sauce in the bottom of pan.

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.

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.

Not exact matches

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.

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.

~ For the broth in the piccata sauce, you can totally use a cup of leftover broth from the simmered seitan.

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.

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!)

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.

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.

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.

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 by whisking 1/4 cup olive oil, minced cucumber, dill, green onion, and 1/2 tsp of sea salt together in a bowl.

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.

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.

For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

In any event, you'll need a good two cups worth of meat for the amount of sauce we'll make.

Bring 2 cups of water to a boil in a sauce pan.

In a 13 x 9 inch lasagna pan spread one cup of the sauce evenly over the bottom of the pan.

I use an entire bag of orzo (500 g), 4 cups (1 liter) of water, and put a box / can of tomato product (usually thick sauce like pummaro, but diced if I'm out), and double everything else (cheeses, herbs, zest, etc.), and bake it for the same amount of time in a large circular aluminum pan.

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

Leave about half a cup of marinade in the blender; you'll make your sauce with this.

Spray a 9X13 pan with non-stick spray.Pour one cup of the sauce onto the bottom of the pan in an even layer.

I used 2 tbls of worchestershire sauce and 1 tbls of water to make a 1/4 cup and it did change the taste but in a pleasant way.

Make the apple cider caramel sauce: Heat the 2 cups of apple cider in a medium saucepan on high heat.

1 box (12oz) jumbo shells 1 1/2 cups of your favorite marinara sauce 1 large container ricotta cheese 1 egg 1 bag (8oz) of mozzarella cheese, split in two portions 1/4 cup of grated parmesan cheese 4 Tbsp.

ASSEMBLE: Pour 1 cup meat sauce in the bottom of prepared baking dish.

In a small sauce pan, combine 1/4 cup each of butter, sugar, brown sugar and half & half, along with 1/2 teaspoon of cinnamon.

Add in 3 tablespoons of tomato paste, a tablespoon each of Worcestershire sauce and red wine vinegar, and 1/4 cup brown sugar.

Pour 1/4 teaspoon or so of the reserved sauce over the noodles in each cup and sprinkle the tops with a few green onions.

Ingredients: 1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste).

I got the idea for the sauce from Lindsay's new cookbook — her almond sauce though (for 2 servings) calls for 1/2 a cup of sesame oil (I need to ask her if that is right, because that's a lot of oil and sesame oil can be very overpowering) which would have meant the sauce in her dish would be 17 points per serving, without the food included.

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

Spread about 1/2 cup of the tomato sauce in the bottom of a 9 - by -13-inch baking dish.

1/4 cup unsweetened organic apple sauce 1 cup shredded carrots (I finely chopped a couple of handfuls of baby carrots in the food processor) 1 tsp vanilla extract 1/4 cup honey * 1 egg