In a 13 x 9 inch lasagna pan spread one
cup of the sauce evenly over the bottom of the pan.
Not exact matches
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.
Slowly pour 1/2
cup hot
sauce evenly over top
of cake.
To assemble, in the bottom
of a 9x13 inch baking dish
evenly spread 3/4
cup of the
sauce mixture.
Place one more layer
of noodles on top, and smother
evenly with the remaining 3
cups of marinara
sauce.
On top
of the
sauce layer, sprinkle 3/4
cup of the Mozzarella and one ounce
of the Parmesan
evenly across the dish.
In the bottom
of a 9 × 13 inch baking dish
evenly spread 3/4
cup of the
sauce mixture.
Pour
sauce evenly over enchiladas and top with remaining 1/4
cup of cheese.
Spread 1
cup sauce evenly across the bottom
of a 9 x 13 baking dish.
Pour about 1/2
cup (120 ml)
of the hot toffee
sauce evenly over the top
of the cake.
Pour 1
cup of enchilada
sauce over the cornbread and use a spoon to spread
evenly.
Stir together beef, 1/2
cup of the mozzarella cheese, 1/2
cup spaghetti
sauce and the salt, spoon
evenly over cheeses.
Top with remaining
cup of enchilada
sauce and
evenly distribute the cheese across top.
Take 1
cup of cooking
sauce and spread it
evenly on the bottom
of dish.
Spread 1
cup enchilada
sauce evenly over the bottom
of the prepared baking dish.
Add remaining chicken mixture, ladle one
cup of enchilada
sauce over mix and cover
evenly with tortillas.
Remove the cooked wings from the grill and toss them in a clean bowl with the remaining 1/4
cup of TABASCO ® Original Red
Sauce and the scallions until
evenly coated.
To prepare the ground beef, mix in 1/4
cup of the BBQ
sauce, sea salt, and pepper until it's
evenly combined.
Ladle another half
cup of sauce on top
of the tofu, this helps spread the tofu
evenly over the eggplant and cheese.
Spoon the
sauce over the top
of each
of the
cups until distributed
evenly.
Spread 1/2
cup of the pizza
sauce evenly over dough, reserving remaining
sauce for dipping.
For the top layer
of the lasanga spread the other
cup of tomato
sauce evenly and finish with a top layer
of grated cheese.