ASSEMBLE: Pour 1
cup meat sauce in the bottom of prepared baking dish.
Not exact matches
In a bowl, combine 2
cups of the shredded pork with enough red chile
sauce to thoroughly moisten the
meat.
It was only 38 degrees, but I grilled up the flank steak and made tacos — mine had two corn tortillas, 3 ounces of
meat, 1/4
cup of refried beans between the two tacos, some sautéed red peppers and lots of hot
sauce.
Stir in
meat, 1/2 tsp salt, and 2
cups marinara
sauce.
In any event, you'll need a good two
cups worth of
meat for the amount of
sauce we'll make.
Add the coleslaw mix and the
sauce from a
cup to the frying pan and stir to combine with the
meat.
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.
I typically find the barbecue
sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a
cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the
meat.
1
cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew
meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada
sauce Chopped cilantro, for garnish
While your cauli and
meat are cooking, add the mayo, water, sunflower seed butter, coconut aminos, fish
sauce and cumin to a large measuring
cup and whisk until well combined.
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced into
meat 1/2
cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1
cup of corn 1 tbsp hot
sauce Directions: Preheat grill 350 degrees.
soup: 2 - 3 carrots, washed, peeled & diced 2 celery stalks, diced 1 small onion, diced 2 garlic cloves, minced
meat of kosher rotisserie chicken, shredded 1/2
cup rice 1/8 -1 / 4
cup kosher fish
sauce (i used Red Boat) 1 TBL oil, olive oil or grapeseed
In a medium mixing bowl, toss shrimp, crab
meat, mushroom mixture, parsley and 3/4
cup cream
sauce.
5 cloves garlic, peeled and chopped 2 tablespoons butter 2 tablespooons masala powder 1/4
cup yogurt, Greek preferred 1
cup Onion
Sauce (see recipe below) 1
cup whipping cream 4 legs roasted young chicken,
meat cut from the bone in strips Salt to taste
Cayenne - Infused
Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy
sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2
cup vermicelli, broken into 1 - inch pieces 1
cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2
cups chicken or beef broth 2 teaspoons Cayenne - Infused
Meat Marinade, above
3 pounds chili
meat 15 - ounce can tomato
sauce 1
cup water 1 teaspoon Tabasco
sauce 3 heaping tablespoons chili powder or ground chile peppers 1 heaping tablespoon oregano 1 heaping teaspoon comino powder (cumin) 2 onions, chopped Garlic to taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon paprika 12 red peppers 4 or 5 chile pods 2 heaping tablespoons flour
Combine the pork with 1
cup of the red chile
sauce and simmer for 15 minutes, adding more
sauce if the
meat becomes too dry.
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2
cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark
meat) * 2 Tablespoons fish
sauce * 2 Tablespoons gluten - free soy
sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
The
Meat 1 - 2 slabs of pork spareribs The Mop 2 cans of Lemon - lime soda (sprite) 1
cup pineapple juice 1
cup tomato
sauce 1/2 cup sugar 1/4 cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 ho
sauce 1/2
cup sugar 1/4
cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot
Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 ho
Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white
meat, 50 % dark
meat) 1/3
cup hot
sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1
cup mozzarella (cut into 1 / 4 - inch cubes) 1/2
cup blue cheese (crumbled) 1/4
cup scallions (sliced thinly on a bias) Kosher salt and freshly ground black pepper (to taste)
Ingredients - 12 oz beef eye of round (cheap cut of
meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8
cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish
sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
5
cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie
meat of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy
sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked noodles)
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
1 Pound Cooked Chicken Breast
Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing
Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice
Sauce: 1/4
Cup Crumbled Blue Cheese 1/4
Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry
Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile
Sauce Greenest Tahini
Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with
Meat Sauce Peanut Butter S'mores Bars Pear
Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot
Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate
Sauce Pupusas!
In a large bowl, gently fold together the
meat, 1/3
cup of the enchilada
sauce, eggs, onion, Oretega chilies, garlic, cilantro, ground corn tortillas, salt and black pepper.
I also add 1/4
cup of tomato
sauce to the
meat.
1/4
cup lime juice 1/4
cup olive oil 1 tablespoon Splenda — or other sweetener to equal 1 tablespoon sugar 2 tablespoons dry sherry 2 teaspoons soy
sauce 1 teaspoon grated ginger root 1 garlic clove, crushed 1/4 teaspoon pepper 1 pound beef chuck, or thereabouts 1 teaspoon
meat tenderizer, or as needed
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2
cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4
cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish
sauce * 1 egg, well beaten * 8 ounces cooked crab
meat * several green onions, thinly sliced
Assemble the veuva la vida: In a large bowl, toss together the marinated fish, marinated shrimp, crab
meat and 1/2
cup cocktail
sauce to incorporate.
1/4
cup flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 pounds cubed beef stew
meat 3 tablespoons olive oil 1/2
cup red wine 4
cups beef stock 1 teaspoon dried rosemary 1/2 teaspoon ground black pepper salt to taste 3 large potatoes, peeled and cubed 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped 1 tablespoon Worcestershire
sauce 1/4
cup Red Duck ketchup 1 tablespoon A-1 steak
sauce 2 teaspoons cornstarch 2 teaspoons cold water 2/3
cup frozen peas
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3 white
meat plus 1/3 dark
meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1
cup) 2 red Fresno chiles, finely chopped 1/4
cup chopped fresh cilantro 1 tablespoon Cholula Hot
Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach leaves and sliced cucumbers
12 King's Hawaiian Sweet Rolls, a 12 - pack 3
cups shredded turkey
meat, or
meat of your choice 3
cups thinly sliced cabbage 2 tablespoons cilantro leaves, rough chop Sesame Ginger Dressing Spicy Korean Red Pepper Powder BBQ
Sauce
I left out the bread crumbs, used half a
cup of walnuts and 1/4
cup dried cranberries in the «
meat» as well as cooking the lentils with a tablespoon of dried rosemary and 3 bay leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp of Braggs Liquid aminos and Worcestershire
sauce.
Bone Suckin» ® Thai Cashew Chicken Recipe Save Print Author: Bone Suckin» ®
Sauce Recipe type: Entree Cuisine: Thailand Serves: 2 - 3 Ingredients Bone Suckin»
Sauce, 1/2
cup White
Meat... Read More»
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2
cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1
cup panko breadcrumbs 2
cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4
cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (
meat removed from bone, minced) 1/4
cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4
cup leftover cranberry
sauce 1/4
cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves only)
Sprinkle 1 tablespoon BBQ Rub on
meat and 1/2
cup of Chipotle BBQ
Sauce and toss to lightly coat the
meat.
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
2 pounds stew
meat salt and pepper 2 tablespoons canola oil 1 onion, diced 2 cloves of garlic, minced 1 (6 ounce) can tomato paste 4
cups beef broth 2/3
cup red wine 1 tablespoon Worcestershire
sauce 1 pound potatoes, cut into chunks 1 pound baby carrots 2 - 3 stalks of celery, chopped frozen peas, thawed and barely cooked (optional)
2 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 2 Carrots, Peeled & Diced 2 Celery Stalks, Diced 1 Red Bell Pepper, Cored & Diced 1 Green Red Pepper, Cored & Diced 3 Garlic cloves, Peeled & Minced 1 Pound Ground Turkey
Meat 1 (15 Ounce) Can Black Beans 2 (14 Ounce) Cans Fire Roasted Tomatoes 2 Cups Frozen Corn 2 Canned Chipotle Chilies With 2 Tablespoons
Sauce, Finely Diced 2 Teaspoons Ground Chipotle Chili Powder Salt & Pepper To Taste 1 Teaspoon Ground Cumin 1/2
Cup Ground Cornmeal Garnish of Choice
I was taught to add some black pepper (freshly ground, of course) and a healthy pinch of cloves in the
meat mixture, and to the
sauce, a tablespoon of brown sugar and a quarter
cup of chopped raisins.
2
cups cooked, diced turkey
meat (I used a mixture of white and dark
meat) 3/4
cup coarsely chopped red onion 3/4 teaspoon sea salt 1/8 teaspoon black pepper 1 teaspoon dried sage 1/2 teaspoon dried thyme 1/4
cup chopped fresh parsley 2 eggs Dash of hot
sauce (optional) Turkey stuffing (optional) note: haven't tried this so not sure of quantity.
Add the
meat with 1/4
cup of the
sauce and cook, stirring, for about two minutes until heated through.
Spoon about 1/2
cup of barbeque
sauce over the
meat slices and serve.
Cayenne - Infused
Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy
sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper
ingredients TACO
MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups cheddar cheese (freshly grated) 2 cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to ta
MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6
cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2
cups cheddar cheese (freshly grated) 2
cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco
Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to ta
Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot
sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)
For the Nutty
Sauce: 2 cups freshly grated coconut meat 1 ounce raw peanuts 1/2 ounce raw cashew nuts 2 teaspoons sesame seeds 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fennel seeds 1 teaspoon tamarind
Sauce: 2
cups freshly grated coconut
meat 1 ounce raw peanuts 1/2 ounce raw cashew nuts 2 teaspoons sesame seeds 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fennel seeds 1 teaspoon tamarind
saucesauce
Combine
meat, egg, crackers, chopped veggies, cheese, 1/2
cup BBQ
sauce and molasses and mix together well until all ingredients are spread consistently throughout.
Sprinkle the other
cup of mozzarella cheese, the Parmesan, and oregano over the
meat sauce.