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.
I reserved a generous
cup of the sauce for loaded baked potatoes tonight... that sauce is FOR REAL DELICIOUS
Set aside 1/2
a cup of the sauce for the pad thai noodles.
Not exact matches
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)
~
For the broth in the piccata
sauce, you can totally use a
cup of leftover broth from the simmered seitan.
Set aside some
of the
sauce (you can reserve a
cup or so
for veggies if you'd like to throw some on top.)
I did add another tomato
sauce and half
of a
cup of stock to make it more like a soup and I like mine extra hot so I added some hot
sauce to top it off... thanks
for the great recipe
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.
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!)
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?
for the white
sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 3/4
cup whole milk pinch
of nutmeg salt and pepper to taste
I use buffalo
sauce all the time but 3/4
of a
cup for just a half a head
of cauliflower plus a tsp
of chili powder was way to much
for me.
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 he
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 he
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 he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
* 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
• 1 can chick peas (no salt added) • 1/2
cup Yellowbird Serrano
Sauce • 1/4
cup tahini • pinch
of salt • juice from one small lemon • 2 tablespoons olive oil + extra
for garnish • chopped cilantro
for garnish • chopped green serrano
for garnish
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.
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.
FOR THE TZATZIKI
SAUCE 1
cup plain yogurt 2 tablespoons chopped fresh mint (I subbed parsley) 1 teaspoon minced garlic 1/2 teaspoon salt Squeeze
of fresh lemon juice
For the Galette: 2
cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry Wine
Sauce 1/2
cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
1
cup of soaked cashews (take one
cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha
sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of
sauce 2 tablespoons
of Chipotle Hot
Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of
Sauce 1
cup of water 1/4
cup of nutritional yeast 1/2
of a lime squeezed
for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending on your taste) 1/2 -1 teaspoon
of salt
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red onion
for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8
cup of olive oil 1/8
cup dry white wine A dash
of your favorite hot
sauce
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 minut
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 minut
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.
Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call
for a formidable 2
cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half
cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon
Sauce and Kentucky Bourbon Acorn Squash
for dinner; and end the day with a slice
of fruitcake - like Kentucky Bourbon Cake.
I have been craving some prosciutto and and cheddar scones and couldn't find a recipe so I tweaked this to match my mouthdemands by omitting the mustard, hot
sauce, and paprika and instead went
for a dryer scone with about 1/2 a
cup of it added instead.
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.
Sutamina Nattō 1/3
cup of sashimi grade tuna, cut into chunks 1 packet
of natto, store - bought 3 okra pods, sliced and boiled
for about 30 seconds 2 stalks fresh green onion, chopped 1/4
cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces
of nori seaweed wasabi soy
sauce to taste
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
Add the crushed tomatoes, 2
cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the
sauce pan and let slowly simmer
for 30 minutes, stirring minimally.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire
sauce Generous dash
of hot
sauce 1/2
cup peeled, seeded, and chopped cucumber 1/4
cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1
cup seeded, chopped red tomatoes 1
cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
For an almost instant meal, save two
cups of your finished roasted tomato
sauce at the end
of the processing time.
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.
For information on how easy and healthy sprouting can be click here: Sprout People Kids can help with the sprouting process and then help with the snacking once they're roasted up This batch included 2
cups of raw, dried Gorbanzo Beans, 1/2
Cup Soy
Sauce, 1/4
Cup Peanut Butter, 1/4
Cup fresh Orange Juice, and a Tbs.
Lentils 1
cup green lentils, rinsed (make sure to pick through
for little rocks) 3
cups water 1 tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4
cup of the bbq
sauce
I've tweaked it the last few times slightly to fit my food restrictions (egg beaters
for eggs, tamari
for soy
sauce, and cut the brown rice down to 1/3
cup and added a head
of cauliflower «rice») but it was first making it as is that sold us on it.
Add about 2 tablespoons
of soy
sauce (I use Ponzu
for its lemony flavor), 1/2 teaspoon
of ginger - garlic paste, 1/4
cup of hoisin
sauce, 1/2
cup of creamy peanut butter and a drizzle
of toasted sesame oil.
Taza's stone - ground disks can be heated up and melted into a rich
cup of hot cocoa, stirred into savory
sauces for added flavor and texture, and drizzled over desserts
for an extra kick
of cocoa.
SESAME GARLIC
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy
sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles
of choice 4
cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
Glad you made the note about the 1/2
cup of wing
sauce being HOT — I used 1/3
cup, and I usually like things on the spicier side, and 1/3
cup was perfect
for my taste.
The original recipe states that this will make about two
cups of BBQ
sauce, but
for me it made more like six!
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato
sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water
for 10 minutes.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato
Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves
for garnish
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.
1
cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada
sauce Chopped cilantro,
for garnish
For the Southwest Dipping
Sauce: Combine in a small bowl 1/2
cup mayonnaise, 1 teaspoon
of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.
Some recipes called
for 1/2
cup of soy
sauce while others called
for 2 Tablespoons.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French lentils, soaked
for at least 8 hours and drained 2
cups marinara
sauce 6
cups vegetable stock 1 heaped
cup small - diced vegetable
of choice (see headnote) 4
cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2
cup) with the 2 tablespoons
of brown sugar in a small
sauce pan, and allow it to very gently simmer
for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
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-...]
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?