Sentences with phrase «cup sauce mixture»

Not exact matches

Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese.

Dollop half ricotta mixture on top then add 1 cup tomato sauce on top.

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.

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.

Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine.

Combine hot sauce, butter, and ketchup in a bowl; reserve 1/4 cup mixture.

Top with half of the meat mixture and drizzle with 1/4 cup of enchilada sauce.

Add this mixture to the simmering meat sauce, along with 1/3 cup of whole milk.

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.

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

Repeat one more time with 2 cups sauce, the rest of the noodles and cheese mixture.

Top with 2 cups sauce, then 1/2 of remaining noodles, 1/2 of remaining cheese mixture, and 1/2 of remaining mozzarella cheese.

To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture.

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.

Starting with a 1/2 cup of whey or kefir water, add to tomato mixture and blend until tomato sauce reaches desired consistency.

In a medium mixing bowl, toss shrimp, crab meat, mushroom mixture, parsley and 3/4 cup cream sauce.

The caramel sauce did take me significantly longer to make (took forever for the coffee / sugar mixture to reduce to 1/3 cup) but was worth the effort!

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.

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!

200 g / 7 oz tender stem broccoli or kale or fine green beans (or a mixture of all three) 200 g / 7 oz firm or extra firm tofu, pressed 30 ml / 2 tbsp soy sauce or tamari 165 g / 1 cup cooked chickpeas 2 cups rice, cooked 2 - 4 tbsp vegan yogurt, to serve

Add the chile and 1/2 cup of the ancho water to a blender base, along with the onion - garlic mixture, tomato sauce, chipotle chile and its chile adobo sauce.

Arrange 2 noodles over sauce; spread 1 - cup cheese mixture over the noodles.

Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture.

Top with 1/4 of the tofu mixture (scant 3/4 cup), a drizzle of hot sauce (optional), and roll up tight.

Arrange 2 noodles over sauce; spread 1 - cup cheese mixture over noodles.

Arrange onion mixture over cheese mixture; spread 3/4 - cup sauce over spinach mixture.

In the bottom of a 9 × 13 inch baking dish evenly spread 3/4 cup of the sauce mixture.

Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture and 1/4 cup sauce.

MEAT MIXTURE: 1-1/2 pound Lean Ground Beef 1/2 cup Seasoned Breadcrumbs 2 teaspoons Dry Mustard 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base) 4 dashes Worcestershire Sauce 1 Tablespoon Ketchup Salt And Pepper

Evenly divide the cranberry mixture (about 1 tablespoon (25 grams)-RRB- among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce.

Add the feta cheese to the sweet potato and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding 1 1/4 cups grated Cheddar as you go.

To each cup add 1 spoonful of sauce, 1 spoonful of the ricotta mixture, and a pinch of mozzarella.

Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.

Brush skin side of chicken with 1/3 cup of the barbecue sauce mixture.

Pour about 1/4 cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth.

Gradually whisk in 1/4 cup sauce into ricotta mixture.

Next spread 1/3 turkey mixture over tortillas, top with 1 cup mole sauce and 1/2 cup crumbled cheese.

Spread half of the ricotta - vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.

Cover with 3 lasagna noodles, and top with 1 cup of béchamel sauce, 1 cup of marinara and a third of the vegetable mixture.

In a medium - sized sauce pan, bring the 3 cups of water and agar flakes to a boil and keep the mixture at a nice, rolling boil for 5 minutes, whisking often.

Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce.

Add 1/4 cup HERDEZ ® Tomatillo Verde Mexican Cooking Sauce to vegetable mixture.

Place the tortillas on a work surface and fill each tortilla with about 1/4 cup of vegetable mixture and 1 tablespoon of pumpkin enchilada sauce.

Brush with 1/4 cup of tomato sauce mixture.

Bake 20 minutes, gently flip, and brush with another 1/4 cup of tomato sauce mixture, reserving the rest.

Add in 2 tablespoons of the soy sauce mixture and 1 cup of basil leaves.

Pour the enchilada sauce over the tortillas, sprinkle with any remaining onion, and cheese mixture, and top with the remaining cup of shredded cheese.

Add remaining chicken mixture, ladle one cup of enchilada sauce over mix and cover evenly with tortillas.

Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine.