Sentences with phrase «cups of sauce out»

I would say I got a good 4 1/2 cups of sauce out of this batch, enough to cover 9 personal size pizzas or 3 large pizzas.

Not exact matches

Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.

About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing bowl.

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.

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.

This recipe makes a «reasonable» amount of buffalo sauce, averaging out at about 1 1/2 cups.

I dip out a half cup of sauce, then thicken with flour / cornstarch, add back to pot.

When cooked, take out 1/4 cup of pasta cooking water and stir in the blue cheese pasta sauce.

Also save a 1/2 cup of the pasta water to thin out your final sauce it needed.

You would not, for example, want to make a hot sauce out of a cup of the pods and some vinegar.

If the sauce cooks too quickly and becomes too thick, add 1/4 of a cup of water to thin it out and turn the heat down even more.

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!

Just my sauce was too dry to blend, so had to add about 1/4 cup of water (maybe my apples were not that juicy) and also it came out too sweet for me, so I added 2 more tbsp lemon juice.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

1) I sliced my chicken raw and heated in a skillet; its quicker 2) I used a 12 oz box of TriColor Rotini 3) I used 1 cup buttermilk instead of 2 % 4) I left out the green chiles 5) I tossed together chicken, bacon, and pasta in dish, then made cheese sauce separate and poured over top and mixed in.

The 1/2 cup of wine you need in the cranberry sauce will be perfect out of any of these bottles.

1/2 of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil

1 red pepper — deseeded and cut into quarters 1 small red onion — roughly chopped 1 clove of garlic — minced 1/2 cup of tomato Passata 1/4 cup of frozen soy mince — this is completely optional, you can leave it out and the sauce will still be delicious.

Put pieces into gallon ziplocks and pour in enough Tamarindo Bay Steak Sauce to wet it down, then thin it out with a big splash of the cheap white wine (then drink the all but the last cup), throw in a healthy dose of minced garlic and zip it up.

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.

I took a commenter's advice about adding some mustard in place of apple butter to the sauce, left out the raisins... and accidentally used a cup of grated apple because I can't write directions down properly haha and it was perfect.

I subbed whole wheat linguine, upping the liquid by an additional 1/2 cup water (although I had plenty of sauce and likely didn't need to), and it turned out beautifully.

For the caramel sauce, remove the chilled can of full fall coconut milk from the refrigerator, open, scoop out 1 cup of the thick cream that should have separated from the water, and place it in a small sauce pan on the stove.

Made it last night with a few, slight modifications - like only 1 8 oz bar of non fat cream cheese, a handful of low - fat mozzarella, half a cup of pepper sauce and left out the dill weed, and I had to force myself to step away from the bowl.

Vegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in the flavors.

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

My daughter also has an egg allergy so I substituted 1/2 cup of apple sauce + 2 tsp of baking powder for the 2 eggs and it came out perfect.

I accidentally added 1/2 cup of tomato sauce to the batter, instead of 1/4 cup, and it still turned out fine.

When I am on my A-game I like to have a few bagfuls of browned ground beef or turkey measured out and stored in Ziplocs in the freezer for easy tacos, tostadas or meat sauce (I measure them out into 2 cups per bag usually).

If the sauce begins to dry out add 1/2 cup of water whenever necessary.

When the cake has cooked for 45 minutes, take it out of the oven, and pour 3/4 cup of the sauce over the cake.

I haven't tried this recipe with anything else so I can't say for sure what would work, but I think you could try replacing the mashed banana with 1 1/2 cups of unsweetened apple sauce and see how that works out.

Note: Because I've cut down on my sugar intake I'm a little more sensitive than most to sweet things, so after I added the shredded chicken back into the sauce, I stirred in 1/2 cup of apple cider vinegar to balance out the sweetness.

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

I haven't tried this recipe with anything else so I can't say for sure what would work, but I think you could try replacing the mashed banana with 1 1/2 cups of unsweetened apple sauce and see how that works out.

Scoop out about 1/4 cup of the sauce and set it aside.

Murray is quick to point out that «Cezanne painted cups and sauces and apples, and no one every assumed he spent a lot of time in the kitchen.»

12 whole chicken wings, separated at the joint, tips removed (Woolies does chicken niblets in trays that take all the hard work out of this bit) 20g butter 1 clove garlic, minced 1/4 cup Nando's mild peri-peri sauce (or the hot type if your kids can hack it)