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.
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2
cup fresh cranberries Almond Butter
Sauce 1/2
cup almond butter 3/4
cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
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?
I've been thinking about replacing the avocados and my best recommendation would be to add 1
cup of soft boiled peas and 1/3 a
cup of soaked cashews
into the
sauce instead.
Spoon about 2 teaspoons
of cranberry
sauce into the center
of each
cup.
You can easily mix up your chimichurri
sauce and turn it
into a cilantro chimichurri
sauce by substituting 1/2
cup of parsley with 1/2
cup of cilantro.
Remove 1/2
cup of sauce and pour
into a measuring
cup or bowl.
Please note that 2 tablespoons
of soy
sauce is being mixed
into 1/3
cup of honey, resulting in a golden color.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2
cups of water 1 bay leaf 8 black peppercorns 1/3
cup chopped flat - leaf parsley 1 teaspoon Worcestershire
sauce 2 teaspoons salt 1/2 teaspoon fresh ground black pepper 2 large carrots, peeled and cut
into 1 ″ rustic chunks 1 lb.
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili
sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot
sauce, optional 1/2 tsp parsley
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple
sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
sauce About 1
cup homemade Tomato
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut milk (about 1/2
cup coconut milk)
Topping: Stir a
cup or so
of reserved rhubarb
sauce into a
cup of yogurt.
Place 5
cups of mashed berries
into a heavy
sauce pan.
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.
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
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
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
Prepare a 9 × 13 * baking dish by pouring 1
cup of marinara
sauce into the bottom
of the dish and spreading around.
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.
Stir 2 1/2
cups of the cheeses
into the
sauce.
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
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
1 1/4
cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut
into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3
cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4
cup half - n - half 3/4
cup heavy cream 2 shakes Worcestershire
sauce 1 dash hot
sauce (tobasco) 3/4
cup (about 5 ounces) extra-sharp cheddar cheese, grated
- 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.
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4
cup unseasoned brown - rice vinegar 1/3
cup shoyu
sauce (wheat - free soy
sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced
into meat 1/2
cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1
cup of corn 1 tbsp hot
sauce Directions: Preheat grill 350 degrees.
Whisk 2 eggs yolk with 3/4
cup of milk and 3/4
cup sugar and pour
into a medium
sauce pan.
Whisk 2 eggs yolk with 3/4
cup of milk and 3/4
cup sugar, 1 vanilla bean split and pour
into a medium
sauce pan.
Ingredients: - 6 inch medium zucchini cut
into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced
into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard
sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4
cup unseasoned brown - rice vinegar 1/3
cup shoyu
sauce (wheat - free soy
sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
If you don't have time to make the bbq
sauce, you can add 1/2
cup guava jam or jelly
into 1 1/2
cups of your favourite flavour BBQ
sauce.
Scoop 3 1/2
cups of the crushed fruit and pour
into a small
sauce pan.
When pasta is cooked, drain and toss right
into the cheese
sauce along with 2
cups of Brassica florets; the very thin stalks will «cook» when stirred in with the hot pasta, larger pieces or broccoli should be lightly steamed in advance.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the
sauce.
Add one bag
of shredded cabbage to a bowl, add 1
cup Ranch dressing, about 10 - 20 shakes
of your favorite flavor
of Rocky's
sauce to taste... and mix well.Put a few chunks
of deep fried fish
into a couple
of steamed corn tortillas, follow...
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2
cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2 Tablespoons fish
sauce * 2 Tablespoons gluten - free soy
sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced
into wedges * 1 red bell pepper, stemmed, seeded and cut
into thin strips * 4 scallions, thinly slices
Pour 3
cups of the marinara
sauce into a lasagna pan or 9 - by -13-inch pan.
Preheat oven to 400 ° and spread about 3/4
cup of enchilada
sauce into the bottom
of a 9x9 inch baking dish.
cans
of chunk light tuna in water 1/4
cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot
Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves
of lettuce 8 slices
of cucumber 4 slices
of a cheese
of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans
into a...
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2 teaspoons hot
sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2
cup olive oil 6
cups mixed greens 4 large carrots (peeled, shaved
into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
extra firm tofu, cut
into 1 ″ long columns 1 14 oz can coconut milk 2
cups vegetable broth 2 tsp turmeric 2 tbsp soy
sauce 1 tbsp sugar Juice
of 1 lime 2 shallots, sliced
into rings 1/3
cup chopped fresh cilantro
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3
cups of water to 1
cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture
into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop
of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite
sauce!
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy
sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
* 8
cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking
Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile
sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce to spice it up) * 2 tablespoons Thai fish
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce * 3 medium carrots, peeled if not organic and cut lengthwise
into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Pour 1/3
cup enchilada
sauce into the bottom
of the slow cooker.
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut
into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut
into 1 inch pieces - 2 tablespoons
of tomato paste - 1 1/2
cups arborio rice - 4 1/2
cups vegetable or chicken broth - 1 tbsp hot
sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Ingredients: 1 whole chicken — skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful
of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice
of 1 lime 1 Tbsp Red Boat Fish
Sauce or 3 tsp
of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1
cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil
of your choice
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2
cups Low Sodium Soy
Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut
Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package