Add about 1
cup of sauce per 2 cups of cooked pasta.
Not exact matches
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.
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.
Spoon curry over rice (3/4
cup per serving) and spoon a bit
of sauce on top.
From soups to
sauces, casseroles and more, Organic Creamy Bean & Vegetable Stock adds a sweet, nutty flavor and rich, smooth texture to your favorite dishes... with 7 grams
of plant - based protein
per cup!
2 pounds boneless fish filets 1/4
cup olive oil Juice
of 1 lime 1 bottle Byron Bay Chilli Co.
sauce of your choice 2 green onions, white and green parts, chopped 1/4
cup chopped cilantro 2
cups shredded cabbage 1/4
cup mayonnaise 1
cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3
per person)
For thickening
sauces and stews, use 1 tablespoon
of organic tapioca flour
per cup of liquid.
the version i usually make is much better and calls for only using 1/2 to 1 tbsp curry paste
per can
of milk and adding 2 tbsp brown sugar, 2 tbsp fish
sauce and a 1/3
cup water to the
sauce.
Step 10Plate 3 meatballs and 1/4
cup of sauce over one - quarter
of the spaghetti squash
per person.
I get about a
cup of tomato
sauce per pound
of raw tomato.
Sauce: 1 Sausage 1
cup of chopped White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g
of cottage cheese 2 tbsp
of Olive Oil Salt and pepper 1 egg yolk
per ravioli 1 tbsp
of butter Sage leaves
Note: I add one
cup of water
per one jar
of Herdez ® Traditional Chipotle
sauce (1:1) to the slow cooker so that the chipotle
sauce is mild and not spicy for our little one.
Add a tablespoon
of purée
per two
cups of cooked pasta as a one - to - one butter substitute, thinning it into a
sauce with water or vegetable stock.
I used 2
cups stock with 4
cups of water, and added a tablespoon
of soy
sauce per another reviewer's recommendation.
When I am on my A-game I like to have a few bagfuls
of browned ground beef or turkey measured out and stored in Ziplocs in the freezer for easy tacos, tostadas or meat
sauce (I measure them out into 2
cups per bag usually).
The flavors
of liqueurs are quite pronounced and the rule
of thumb is to use 1 to 2 tablespoons
per cup of batter or
sauce as you do not want the liqueur to overpower the rest
of the flavors in the dessert.
A 1 -
cup serving
of spaghetti
sauce, for example, might contain 1,200 milligrams
of sodium, or nearly your entire daily allotment if you aim for no more than 1,500 milligrams
per day.
English muffins 1
per person, cut in half (I use whole grain or high fiber) Thick cut ham (use a round cutout for a perfect circle) organic eggs (2 eggs
per person)
SAUCE: 3/4
Cup nonfat plain yogurt 2 teaspoons lemon juice 2 tablespoons
of healthier butter substitution (ex: smart balance) 3 egg yolks 1/2...