Not exact matches
Cover with another layer of noodles followed by the remaining
sauce, the remaining chicken
mixture and the 1/2
cup mozzarella cheese.
Dollop half ricotta
mixture on top then add 1
cup tomato
sauce on top.
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.
Once thickened, place 1/2
cup of the
sauce in a small bowl and mix it with the Greek yogurt, then add the
mixture back to the pan and stir to combine.
Combine hot
sauce, butter, and ketchup in a bowl; reserve 1/4
cup mixture.
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.
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.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French lentils, soaked for at least 8 hours and drained 2
cups marinara
sauce 6
cups vegetable stock 1 heaped
cup small - diced vegetable of choice (see headnote) 4
cups chopped greens of choice (roughly one bunch — I used a
mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
Repeat one more time with 2
cups sauce, the rest of the noodles and cheese
mixture.
Top with 2
cups sauce, then 1/2 of remaining noodles, 1/2 of remaining cheese
mixture, and 1/2 of remaining mozzarella cheese.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4
cup of the
sauce mixture.
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.
Starting with a 1/2
cup of whey or kefir water, add to tomato
mixture and blend until tomato
sauce reaches desired consistency.
In a medium mixing bowl, toss shrimp, crab meat, mushroom
mixture, parsley and 3/4
cup cream
sauce.
The caramel
sauce did take me significantly longer to make (took forever for the coffee / sugar
mixture to reduce to 1/3
cup) but was worth the effort!
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.
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!
200 g / 7 oz tender stem broccoli or kale or fine green beans (or a
mixture of all three) 200 g / 7 oz firm or extra firm tofu, pressed 30 ml / 2 tbsp soy
sauce or tamari 165 g / 1
cup cooked chickpeas 2
cups rice, cooked 2 - 4 tbsp vegan yogurt, to serve
Add the chile and 1/2
cup of the ancho water to a blender base, along with the onion - garlic
mixture, tomato
sauce, chipotle chile and its chile adobo
sauce.
Arrange 2 noodles over
sauce; spread 1 -
cup cheese
mixture over the noodles.
Add the crab, the egg, mayonnaise, mustard, hot
sauce, scallion, parsley, lemon juice, and 1/4
cup of the bread crumbs to the vegetable
mixture.
Top with 1/4 of the tofu
mixture (scant 3/4
cup), a drizzle of hot
sauce (optional), and roll up tight.
Arrange 2 noodles over
sauce; spread 1 -
cup cheese
mixture over noodles.
Arrange onion
mixture over cheese
mixture; spread 3/4 -
cup sauce over spinach
mixture.
In the bottom of a 9 × 13 inch baking dish evenly spread 3/4
cup of the
sauce mixture.
Cover with 3 uncooked lasagna noodles, 1 3/4
cup of the cheese
mixture and 1/4
cup sauce.
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
Evenly divide the cranberry
mixture (about 1 tablespoon (25 grams)-RRB- among the 12 well greased muffins
cups and then evenly spoon the batter over the cranberry
sauce.
Add the feta cheese to the sweet potato and pasta
mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white
sauce, adding 1 1/4
cups grated Cheddar as you go.
To each
cup add 1 spoonful of
sauce, 1 spoonful of the ricotta
mixture, and a pinch of mozzarella.
Combine remaining 1 1/2
cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki
sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken
mixture.
Brush skin side of chicken with 1/3
cup of the barbecue
sauce mixture.
Pour about 1/4
cup of the hot
sauce over the
mixture, whisking constantly until the
mixture is smooth.
Gradually whisk in 1/4
cup sauce into ricotta
mixture.
Next spread 1/3 turkey
mixture over tortillas, top with 1
cup mole
sauce and 1/2
cup crumbled cheese.
Spread half of the ricotta - vegetable
mixture over the noodles and firmly pat down, then spoon on 1 1/2
cups sauce and sprinkle with 1
cup mozzarella.
Cover with 3 lasagna noodles, and top with 1
cup of béchamel
sauce, 1
cup of marinara and a third of the vegetable
mixture.
In a medium - sized
sauce pan, bring the 3
cups of water and agar flakes to a boil and keep the
mixture at a nice, rolling boil for 5 minutes, whisking often.
Measure out 1/3
cup boiling water and pour into the bowl with the chocolate
mixture, mixing quickly to make a smooth chocolate
sauce.
Add 1/4
cup HERDEZ ® Tomatillo Verde Mexican Cooking
Sauce to vegetable
mixture.
Place the tortillas on a work surface and fill each tortilla with about 1/4
cup of vegetable
mixture and 1 tablespoon of pumpkin enchilada
sauce.
Brush with 1/4
cup of tomato
sauce mixture.
Bake 20 minutes, gently flip, and brush with another 1/4
cup of tomato
sauce mixture, reserving the rest.
Add in 2 tablespoons of the soy
sauce mixture and 1
cup of basil leaves.
Pour the enchilada
sauce over the tortillas, sprinkle with any remaining onion, and cheese
mixture, and top with the remaining
cup of shredded cheese.
Add remaining chicken
mixture, ladle one
cup of enchilada
sauce over mix and cover evenly with tortillas.
Add 1 1/2
cups peanut
sauce mixture, 1/3
cup cilantro, and 1/3
cup peanuts and toss to combine.