Sentences with phrase «cup sauce on»

Spread 1/2 cup sauce on the bottom of a greased baking dish.

Spoon about one cup sauce on the bottom of a 9 x 12 baking dish (or use mini baking dishes if you want to freeze or share.

Not exact matches

The BBQ channel on DAVE.TV might not be your cup of sauce.

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)

Set aside some of the sauce (you can reserve a cup or so for veggies if you'd like to throw some on top.)

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

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.

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.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

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?

To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.

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.

4 ounces pasta sauce (1/2 cup) more or less depending on your taste of course homemade is best, but the jarred kind will work

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

Based on the amt of liquid in this recipe, it seems like I should double the other recipe — but 2 cups of caramel sauce seems like it might be too much.

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

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 ofsauce 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 ofSauce 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

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.

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.

1 ball pizza dough (homemade or we recommend Publix or Trader Joe's) 1/4 cup bbq sauce (we recommend a mix of a sweet BBQ sauce and this hot BBQ sauce) 1/2 cup cooked chicken, shredded 1/4 cup caramelized onions 1 - 2 cups shredded cheese (depending on how cheesy you like it, we recommend a mix of Mozzarella and cheddar)

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 heat.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste).

For information on how easy and healthy sprouting can be click here: Sprout People Kids can help with the sprouting process and then help with the snacking once they're roasted up This batch included 2 cups of raw, dried Gorbanzo Beans, 1/2 Cup Soy Sauce, 1/4 Cup Peanut Butter, 1/4 Cup fresh Orange Juice, and a Tbs.

Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie

I've tweaked it the last few times slightly to fit my food restrictions (egg beaters for eggs, tamari for soy sauce, and cut the brown rice down to 1/3 cup and added a head of cauliflower «rice») but it was first making it as is that sold us on it.

I ran the mushroom sauce through the Weight Watchers recipe builder and each 1/2 cup serving is only 2 smart points — I really could do shots of this sauce on its own.

The recipe will make about 3 cups of sauce, depending on the size of your pears.

Spoon curry over rice (3/4 cup per serving) and spoon a bit of sauce on top.

Glad you made the note about the 1/2 cup of wing sauce being HOT — I used 1/3 cup, and I usually like things on the spicier side, and 1/3 cup was perfect for my taste.

Pour 1 cup of pumpkin sauce on layer.

Pour final pumpkin sauce on top (about 2 cups).

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.

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.

I just threw 1 pound of boneless skinless chicken thighs in my smaller crockpot with 1/2 cup of GF soy sauce and cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]

3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up.

When ready, load up your wonton cup with the Yum Yum Shrimp and top off with another whole one and plenty of yum yum sauce on the side.

Baked BBQ Thighs INGREDIENTS: 10 skin - on, bone - in chicken thighs 1 cup BBQ Sauce (more or less) DIRECTIONS:

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

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

Kimchi with Brussels Sprouts Makes one quart of kimchi: 1 large head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)

of lean ground beef 1/4 cup crumbled Stilton cheese (optional) 1 egg 1/2 onion, grated 1 tbsp Lea & Perrins Worcestershire sauce 1 - 2 tbsp BBQ sauce (I used Bull's Eye Guinness bbq sauce) 1/3 cup milled flaxseed 2 tbsp whole wheat breadcrumbs 1 tbsp grapeseed oil (for brushing on the burgers just before they go on the grill)

We followed the rest of the recipe but then made a standard cheese sauce (roux + milk + 1 cup give or take of monterey jack) and poured that on top before the final sprinkle of seasoning & thyme.

If you seem to be running low on sauce, stretch it with about 1/2 cup unsalted chicken stock or wine (red for red sauce, white for béchamel).

8 fresh New Mexican green chiles, stems on 3/4 pound snapper fillets, minced 1/3 cup water chestnuts, finely chopped 1 egg white, lightly beaten 2 green onions, minced 2 teaspoons peanut oil, divided 2 teaspoons soy sauce

10 cloves garlic 1/4 cup vegetable oil 2 tablespoons soy sauce (Kikkoman preferred) Trim the heads of the prawns by removing the feelers but leave the heads on.

To serve, ladle 1/3 cup prepared tomato sauce on a plate and place a chile on top.

Another way I like to make this is to mix the tofu, green pepper, and 1 cup bbq sauce in a 1 1/2 to 2 quart slow cooker and let it cook all day on low.