Set aside 1
cup sauce for serving.
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?
Not exact matches
for the tomato
sauce (makes about 2
cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
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.
● Add 2 to 4 tablespoons grated horseradish and 2 teaspoons lemon juice to 1
cup whole - berry cranberry
sauce and use as a garnish
for turkey or pork.
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple
sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
for the topping tomato
sauce from above 8 - 10 or more squash or zucchini blossoms sliced baby squashes / zucchini — if attached to the blossoms about 3/4
cup goat milk ricotta
4 ounces fresh coconut, grated Vegetable oil
for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy
sauce 6
cups coconut milk, recipe here
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)
The silicone - muffin - pan trick works well
for freezing anything you'll be wanting to defrost in smaller (1 / 2 -
cup) increments (pasta
sauce, leftover soup or broth, pesto, gravy, etc.) That's all I ever use my silicone muffin pan
for!
1
cup hot
sauce (brands like Melinda's or Sriracha work great — if you want a less spicy nugget, then use a much milder hot
sauce for the base)
For the pan
sauce: Skim the fat from the pan drippings using a spoon or a degreasing
cup.
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4
cup chocolate almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4
cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge
sauce,
for topping
~
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.)
Add the apple cider to a medium
sauce pot and bring to a boil, boil
for about 15 to 20 minutes or until the cider has reduced to about 1/3
cup and is thick and syrupy.
I also used 1 1/2
cups frozen spinach (add it to the
sauce at the end and let it cook
for a few more minutes).
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 the pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mount
For the pan
sauce: 1/2
cup dry white wine 1/2
cup chicken stock 1 teaspoon chervil leaves, minced 1/2
cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter,
for mount
for mounting
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!)
I reserved a generous
cup of the
sauce for loaded baked potatoes tonight... that sauce is FOR REAL DELICI
for loaded baked potatoes tonight... that
sauce is
FOR REAL DELICI
FOR REAL DELICIOUS
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.
For the Caramelized Onion Dipping
Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4
cup mayonnaise salt and pepper to taste
* 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
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo
sauce, chopped 1
cup grated orange - fleshed sweet potato 1
cup cashews, soaked
for an hour 1
cup water, if needed 2 tablespoons fresh lemon juice, or to taste
FOR CHEESE
SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4
cup whole milk 3/4
cup heavy cream 4
cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
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
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green onions, shredded cheddar cheese, sour cream
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.
1 Sweet Onion - Diced Oil
for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara
Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Opt
Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2
Cup wine — Optional 1/2
Cup Spinach — Frozen 1 tsp Hot
sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Opt
sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
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.
for the Dijon shallot relish: 1/2
cup shallots, diced 2 tablespoons Worcestershire
sauce 1 tablespoon Dijon 3 teaspoons unsalted butter, melted 6 dill pickles, diced salt and pepper to taste
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
Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish
sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1
cup candied pecans (recipe found here) Parmesan cheese wedge
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.
1 16 oz can chickpeas, drained and rinsed 1/4
cup extra virgin olive oil 1
cup vital wheat gluten 1
cup plain breadcrumbs 1/2
cup vegetable broth or water 1/4
cup soy
sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive oil
for pan frying
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco
sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole
for serving