Sentences with phrase «cups of sauce over»

Pour 2 cups of sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling.

Spread 2 more cups of sauce over top.

Drizzle the half - cup of sauce over the shells.

Pour about 1/3 cup to 1/2 cup of the sauce over the chicken and give it a good toss (reserve the remaining sauce for serving).

Ladle about 1/2 cup of sauce over the top of the tortillas and place under the broiler until toasted and brown, about 3 - 4 minutes.

Spread 1/2 cup of the sauce over the bottom of the pan.

Step 10Plate 3 meatballs and 1/4 cup of sauce over one - quarter of the spaghetti squash per person.

Ladle about a cup of sauce over the mozzarella coated slices.

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.

Place on a pizza pan and spread on about 1/4 cup of the sauce over the dough.

Not exact matches

Take 1/4 Cup of Chocolate Fudge Sauce and spread it over the cake, making sure the poke holes are full.

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.

Sprinkle 1/4 cup lettuce and drizzle 1 tbsp of Cilantro Cream Sauce over lettuce of each tostada.

Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.

Add the 2 lbs of pitted cherries, 1 cup brown sugar, 1 cup red wine, 2 star anise, 1 orange peel and 1 tablespoon of cornstarch to a sauce pot and bring to a boil over a medium - high heat.

Drizzle about 1/3 cup of choc - rasp sauce over ice cream.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium sauce pan over medium heat.

In a large skillet, stir together quinoa, chicken, beans, and 2 cups of enchilada sauce over medium heat until heated through and starting to bubble.

In a 13 x 9 inch lasagna pan spread one cup of the sauce evenly over the bottom of the pan.

Pour 1/4 teaspoon or so of the reserved sauce over the noodles in each cup and sprinkle the tops with a few green onions.

Taza's stone - ground disks can be heated up and melted into a rich cup of hot cocoa, stirred into savory sauces for added flavor and texture, and drizzled over desserts for an extra kick of cocoa.

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

Slowly pour 1/2 cup hot sauce evenly over top of cake.

- 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.

~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy sauce

Spread 2 cups sauce over bottom of prepared dish.

Mix the remaining 1/2 cup BBQ sauce with the vinegar and drizzle it over the top of the chicken.

I served my steak (4 points) over 3/4 cup mashed potatoes (3) and 1/3 of the mushroom sauce (3), with 1 cup of green beans (0).

WIth the right ingredients jazzed up with tons of flavor, you won't be missing the cups of fake processed cheese sauce doused over chips!

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.

Spoon over about 1/2 cup barbecue sauce of your choice.

Combine all the ingredients except the 2 cups of distilled vinegar in a saucepan, cover, and simmer over low heat until the sauce is reduced to about 1 1/2 cups.

Place a second tortilla over the first, pour about 3/4 cup chile sauce over it, and top with about 1/2 cup of cheese over it.

Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).

Place 1/4 cup of tomato sauce over each pie (more or less if you like) followed by the mozzarella.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.

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.

Pour about a cup of salted caramel sauce over the top of cake before 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!

The mole recipe makes over 12 cups; therefore, much of it can be frozen in 2 - cup containers for future dishes like this succulent chicken mole — pieces of chicken smothered and simmered in mole sauce.

Remove the foil cover and turn racks over so bone ends curve up, then baste ribs with the pan juices and spread them generously with about 1 cup of your barbecue sauce.

Take another 1/2 cup (120 ml) of the cranberry sauce and place dollops over the cheesecake batter and swirl gently with a knife.

Berry sauce: For a luscious sauce to serve over your favorite desserts, combine a pint of blueberries with 1/2 cup berry or apple juice in a saucepan.

Take 1/2 cup (120 ml or 130 grams) of the cranberry sauce and place dollops over the cheesecake batter and then swirl gently with a knife or skewer.

There was also a lot of oily juice left over, but I still made a side sauce for the chicken: a 1/4 cup of honey dijon mustard & a 1/4 cup of maple syrup.

Shred the pork with 2 knives and pour 1/2 cup of BBQ sauce over it.

Pour 1/2 cup of the Korean BBQ sauce over the tofu and toss to coat; cook 2 minutes more, until sauce has thickened and the tofu is coated.

Spread 2 cups sauce over bottom of pan.