Drizzle the half -
cup of sauce over the shells.
Spread 2 more
cups of sauce over top.
Pour about 1/3 cup to 1/2
cup of the sauce over the chicken and give it a good toss (reserve the remaining sauce for serving).
Pour 2
cups of sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling.
Ladle about 1/2
cup of sauce over the top of the tortillas and place under the broiler until toasted and brown, about 3 - 4 minutes.
Spread 1/2
cup of the sauce over the bottom of the pan.
Step 10Plate 3 meatballs and 1/4
cup of sauce over one - quarter of the spaghetti squash per person.
Ladle about
a cup of sauce over the mozzarella coated slices.
When the cake has cooked for 45 minutes, take it out of the oven, and pour 3/4
cup of the sauce over the cake.
Place on a pizza pan and spread on about 1/4
cup of the sauce over the dough.
Not exact matches
Take 1/4
Cup of Chocolate Fudge
Sauce and spread it
over the cake, making sure the poke holes are full.
Now sprinkle the rest
of the melted chocolate (2 tbsp) on top
of the coconut and then drizzle 1/2
cup of the caramel
sauce over on top.
Sprinkle 1/4
cup lettuce and drizzle 1 tbsp
of Cilantro Cream
Sauce over lettuce
of each tostada.
Combine ketchup, Worcestershire
sauce, Tabasco
sauce, and 1/4
cup of water in a small bowl, then spoon
over filling.
Add the 2 lbs
of pitted cherries, 1
cup brown sugar, 1
cup red wine, 2 star anise, 1 orange peel and 1 tablespoon
of cornstarch to a
sauce pot and bring to a boil
over a medium - high heat.
Drizzle about 1/3
cup of choc - rasp
sauce over ice cream.
Blueberry Chipotle Barbecue
Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
Sauce Makes about 4
cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a
sauce pan over medium
sauce pan
over medium heat.
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 13 x 9 inch lasagna pan spread one
cup of the
sauce evenly
over the bottom
of the pan.
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.
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.
Spoon curry
over rice (3/4
cup per serving) and spoon a bit
of sauce on top.
Slowly pour 1/2
cup hot
sauce evenly
over top
of cake.
- 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.
~ 0.5 kg (~ 1 lb)
of Left
over roast beef ~ 1 lunchbox
of rice 4 eggs 1 onion 1 — 1 1/2
cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy
sauce
Spread 2
cups sauce over bottom
of prepared dish.
Mix the remaining 1/2
cup BBQ
sauce with the vinegar and drizzle it
over the top
of the chicken.
I served my steak (4 points)
over 3/4
cup mashed potatoes (3) and 1/3
of the mushroom
sauce (3), with 1
cup of green beans (0).
WIth the right ingredients jazzed up with tons
of flavor, you won't be missing the
cups of fake processed cheese
sauce doused
over chips!
Spread about a
cup of the tomato
sauce over the top
of the sour cream mixture and follow it with a layer
of the remaining eggplant rounds.
Spoon
over about 1/2
cup barbecue
sauce of your choice.
Combine all the ingredients except the 2
cups of distilled vinegar in a saucepan, cover, and simmer
over low heat until the
sauce is reduced to about 1 1/2
cups.
Place a second tortilla
over the first, pour about 3/4
cup chile
sauce over it, and top with about 1/2
cup of cheese
over it.
Pour 1/4
cup of the teriyaki
sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
Place 1/4
cup of tomato
sauce over each pie (more or less if you like) followed by the mozzarella.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott
Sauce # 1 Salt and Ground black pepper to taste 3
cups dry black eyed peas, soaked in water overnight 8
cups of water Instructions: Soak the Black Eye Peas in cold water
over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4
cup white wine juice
of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot
Sauce fresh parmesan, asiago, or romano to dust
over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle
of shredded cheese.
Pour 1
cup of the tomato
sauce over this mixture, and then cover with more lasagne noodles.
Spoon about 1/2
cup of the vegetable -
sauce mixture
over each serving.
Pour about a
cup of salted caramel
sauce over the top
of cake before serving.
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!
The mole recipe makes
over 12
cups; therefore, much
of it can be frozen in 2 -
cup containers for future dishes like this succulent chicken mole — pieces
of chicken smothered and simmered in mole
sauce.
Remove the foil cover and turn racks
over so bone ends curve up, then baste ribs with the pan juices and spread them generously with about 1
cup of your barbecue
sauce.
Take another 1/2
cup (120 ml)
of the cranberry
sauce and place dollops
over the cheesecake batter and swirl gently with a knife.
Berry
sauce: For a luscious
sauce to serve
over your favorite desserts, combine a pint
of blueberries with 1/2
cup berry or apple juice in a saucepan.
Take 1/2
cup (120 ml or 130 grams)
of the cranberry
sauce and place dollops
over the cheesecake batter and then swirl gently with a knife or skewer.
There was also a lot
of oily juice left
over, but I still made a side
sauce for the chicken: a 1/4
cup of honey dijon mustard & a 1/4
cup of maple syrup.
Shred the pork with 2 knives and pour 1/2
cup of BBQ
sauce over it.
Pour 1/2
cup of the Korean BBQ
sauce over the tofu and toss to coat; cook 2 minutes more, until
sauce has thickened and the tofu is coated.
Spread 2
cups sauce over bottom
of pan.