Sentences with phrase «cup sauce heat»

Not exact matches

In a small sauce pot over medium high heat, boil the 1 1/2 cups sugar and the water, until syrup reaches about 240F degrees.

In a heavy sauce pan, heat about 1/4 cup olive oil.

Reduce heat to medium and boil until the sauce reduces to 1 cup and becomes thick and caramelized.

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.

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.

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.

While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.

** To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup water to a boil.

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.

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 minutes.

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.

Make the apple cider caramel sauce: Heat the 2 cups of apple cider in a medium saucepan on high hHeat the 2 cups of apple cider in a medium saucepan on high heatheat.

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

Used 1/2 cup of sauce but didn't think it was too spicy (but I like heat).

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.

Toffee Sauce: Meanwhile, in saucepan, combine butter, 2/3 cup cream, butter and salt; bring to boil over high heat.

Make the roasted pureed vegetable mixture: In a sauce pan on low heat combine the roasted pureed vegetable mixture, 1/2 cup of chicken stock, salt and pepper to taste.

Instead, heat about 1/3 cup water, chicken or veg stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles,, whisk in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).

I also like using El Pato tomato sauce (recipe calls for 1/2 cup) for a bit more heat.

Grill, covered, over medium heat for 6 - 8 minutes on each side or until a thermometer reads 160 °, basting with 1/2 cup barbecue sauce during the last 5 minutes.

Once I drained the pasta, I added 1/2 cup jarred pasta sauce (2) to the pan to heat up, then tossed the drained pasta to the pot to combine.

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

While this is happening, put your sauerkraut in a sauce pan with a 1/2 cup of beer and heat.

Heat 1/4 cup olive oil in medium sauce pot, and sauté onion until softened and translucent, about 3 - 4 minutes.

Stir in the tomato sauce, 1/2 cup of mozzarella and 1/2 cup of Parmesan / Asiago cheese and reduce heat to medium - low.

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.

The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

This recipe uses Hoardable Red Pepper Mix Hot Sauce Ingredients: 4 cups hoardable hot sauce (Red for Mild or Ghost for real hSauce Ingredients: 4 cups hoardable hot sauce (Red for Mild or Ghost for real hsauce (Red for Mild or Ghost for real heat!)

Sauté on medium - high heat for 2 minutes, stirring occasionally, and add 1⁄4 cup (60 ml) of teriyaki sauce.

Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan over medium low heat, add vegetable oil, 308 hot sauce.

sauce 1/4 cup packed dark brown sugar 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon hoardable hot sauce (Red for Mild or Ghost for real heat!)

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.

For sauce: Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves.

This recipe uses Hoardable Hot Sauce (red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (Red for Mild or Ghost for real heat!)

In a small sauce pan, heat the cream and 1/4 cup coconut sugar over medium heat.

Ingredients: 4 cups Red cooking wine 3 cups Lamb or veal stock (at your local butcher shop) 4 # Lamb Ribblets (SuDan Farms) 1/4 cup NW Elixirs Hott Sauce # 1 1/4 cup Oak Barrel aged honey Salt and Pepper to taste 1T Olive oil Instructions: In large sauce pan heat oil to a medium high Sauce # 1 1/4 cup Oak Barrel aged honey Salt and Pepper to taste 1T Olive oil Instructions: In large sauce pan heat oil to a medium high sauce pan heat oil to a medium high heat.

We like Brummel & Brown Vegetable Oil and Yogurt Spread 2 Tablespoon Bigfat's 3o8 garlic ginger hot sauce 1/4 teaspoon salt Breading 1/2 cup all - purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper (These wings are also great without the breading if you prefer) Heat oil in a deep fryer to 375 degrees F (190 degrees C).

1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)

Remove the whole pot from the heat and slowly pour in half of the pineapple sauce + 2 cups water.

If the sauce cooks too quickly and becomes too thick, add 1/4 of a cup of water to thin it out and turn the heat down even more.

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!

Reduce the heat to medium low and boil gently, stirring often to prevent the sauce from burning, until it becomes thick and syrupy and reduced to about 1 1/3 cups (320 ml).

Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.

Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce.

In a small sauce pan melt the other 1/2 cup butter over medium heat.

Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes.

Bring sauce to a boil over medium - high heat; cook 5 minutes or until reduced to about 3 cups.