Spoon about 1/2
cup warm sauce into a 9 - by -13-inch baking dish.
Not exact matches
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
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry liquid,
warm to touch 1/2
cup mayonnaise, yogurt or dairy - free yogurt 1/2
cup canned whole berry cranberry
sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
If the
sauce is getting to thick add one more
cup of
warm chicken stock little at a time.
- 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.
A little sweet from the 1/4
cup + 2 Tablespoons fig jam,
warming from 1 Tablespoon chili garlic
sauce, tangy from 3-1/2 Tablespoons rice vinegar, and rounded out by 1
cup chicken broth and 1 Tablespoon gluten - free Tamari or soy
sauce (dish will not be GF if using soy
sauce.)
Warm one
cup of the cream with the cocoa powder in a medium
sauce pan.
2/3
cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing pizza 1-1/2
cups bread flour plus more for work surface 1/2 teaspoon kosher salt 3/4
cup tomato
sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated
Add one
cup of
warm water (enough to cover the chicken), lemongrass and the fish
sauce and bring to a boil.
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in
warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish
sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
Douse the enchiladas with about 1/4
cup of the
warm sauce, sprinkle with a quarter of the crumbled cheese and garnish with reserved onion and additional cilantro sprigs.
While they fry, combine 1/4
cup (60 ml)
warm water with the soy
sauce, miso paste and vinegar in a small bowl.
For attempt number 2, I skipped the caramel swirl and I smothered the still
warm brownies with almost a
cup of caramel
sauce.
2/3
cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing dough 1-1/2
cups bread flour plus more for work surface 1/2 teaspoon kosher salt 1/2
cups tomato
sauce plus more for serving 1/2
cup pesto plus more for serving 1/4
cup shredded Italian cheese blend 1/4
cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder
DATE BBQ
SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1/2
cup pitted Medjool dates 1/2
cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO
SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1 medium, ripe avocado 1/2
cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4
cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2
cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas,
warmed (or collard leaves, see headnote) 3
cups shredded cabbage Make the date BBQ
saucesauce.
garlic, ginger, brown sugar, remaining soy
sauce, and 1/3
cup warm water to make thick
sauce.
Place 1/2
cup warm tomato
sauce in 4 shallow bowls and top with two pieces of the polenta.
Reduce heat to low, add beans and 1/4
cup Roasted Garlic Herb
Sauce, and cook, stirring, until
warmed through, 1 — 2 minutes.
Here are the ingredients: DOUGH (4 PIZZAS) 600 g white bread flour 2 tablespoon fine sea salt 7 g package of dried yeast 1 tablespoon of sugar 2 1/2
cups of
warm water (more or less) Tomato
Sauce: 1 clove of garlic 1 bunch -LSB-...]
ingredients PHILLY CHEESESTEAK 4 tablespoons olive oil (divided) 1 pound ribeye (shaved less than 1 / 8 - inch thick) 2
cups yellow onions (peeled, shaved) 1 red bell pepper (top removed, seeded, thinly sliced, optional) 1
cup cremini mushrooms (stemmed, thinly sliced, optional) 1 jalapeno (top removed, thinly sliced, optional) 4 Philly - style Hoagie Rolls (toasted) store - bought cheese
sauce (
warmed for serving) Kosher salt and freshly ground black pepper (to taste)
INGREDIENTS 4 large russet potatoes 1 stick softened butter 1
cup warmed milk 2 lbs ground beef 1
cup sliced mushrooms 1 turnip, cut into cubes 1
cup frozen peas 1
cup frozen corn 1
cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire
sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2
cup beef broth
crab + shrimp balls 1 clove garlic half onion salt, pepper, sugar — to taste 1/2 lb cleaned / deveined shrimp 1/2 lb crab meat splash fish
sauce 1 — 2 tsp of annatto oil (to make: 1/3
cup of neutral oil
warmed gently with 1 TBL of annatto seeds) 1 - 2 tsp crab paste in soy bean oil
Chop a tablespoon's worth of quality dark chocolate (I recommend using 55 % so that it is still sweet, any darker and you'll have a bitter
cup» o'joe) and add it to a butter
warmer (or small
sauce pan) on the stove.
1/2
cup of raw cashew pieces (soaked in
warm water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep for extra heat 1 teaspoon of a hot
sauce 2 tbl nutritional yeast 1 teaspoon of turmeric powder 1/2 teaspoon of smoked paprika 1 pinch of salt
Serve fritters
warm with the lemon - garlic cream
sauce (recipe below) 1/2
cup diced fresh tomatoes, lemon wedge and parsley.
Dressing 2/3
cup fish
sauce 1/2
cup warm water 1/3
cup lime juice (about 3 - 4 limes) 1/4
cup granulated sugar 2 Thai, serrano, or jalapeño chiles, ribs and seeds removed, finely minced 2 cloves garlic, minced
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1
cup unsweetened almond milk 3/4
cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta
sauce of your choice,
warmed 4
cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
Combine Bolognese
sauce and remaining 1
cup broth in a large saucepan over medium heat, and heat until
sauce is
warmed through.
Top each cutlet with 1/2
cup warm marinara
sauce, spreading to edges.
Warm the 1 1/4
cup of milk in a small
sauce pan but do not bring it to a boil.
I make a sesame
sauce 1 tablespoon sweet chili
sauce, 2 Natural Delights ™ Medjool dates, 1 clove minced garlic, 1/4
cup low sodium soy
sauce and 2 tablespoons of
warm water.
For the Millet 1
cup millet 2
cups Water For the Compote 1 apple (diced) 8 dried apricots (diced) 2 cinnamon Sticks Freshly grated nutmeg (about a 1/4 t) 1/2
cup of boiling water Coconut Milk (
warm) To make the millet: In a medium
sauce pan boil the water and stir in the millet, reduce...
For the bulgogi tofu 250g tofu block 5 spring onions 1/2 brown onion 1 tbsp minced garlic 1» knob ginger (grated) 1/3
cup grated nashi pear 2 tbsp apple
sauce 3/4
cup tamari 4 tbsp sesame oil 6 tbsp coconut sugar 1 tsp cracked black pepper 1 tsp chill flakes 1 tsp sriracha 5 tbsp mirin 2 tbsp rice vinegar For the bao buns 4 1/2
cups good quality bakers flour or white spelt flour 1
cup warm water 1/4
cup white coconut sugar or xylitol 2 tbsp rice bran oil 8g yeast 1/2
cup boiling water 2 tbsp sesame oil
Warm about 1/2
cup of the tomatillo
sauce in a small saucepan along with a splash of water (you want the consistency to be thin enough to dip the tortilla in).
fish
sauce 1/4
cup warm water 2 tsp.
2 teaspoon hot
sauce 1/2
cup warm water 2 tablespoons cider vinegar 2 tablespoons Dijon mustard 1/4 teaspoon salt 1 tablespoon olive oil
Warm a
cup of honey up in a small
sauce pan.