Spread 2
cups sauce over bottom of an 11 x 7 - inch baking dish coated with cooking spray.
Pour 2 1/2
cups sauce over tortillas.
Spread 2
cups sauce over bottom of pan.
Spread 2
cups sauce over bottom of prepared dish.
Arrange onion mixture over cheese mixture; spread 3/4 -
cup sauce over spinach mixture.
Drizzle 1/2
cup sauce over cheese.
Spread 1
cup sauce over the bottom of a 13x9» baking pan; top with a layer of eggplant slices (trim as needed).
Drizzle 1
cup sauce over and sprinkle with one - third of cheese mixture.
Pour 3/4
cup sauce over wings and stir until wings are coated.
Spoon about 1
cup sauce over bottom of 13x9 - inch baking dish.
Not exact matches
Take 1/4
Cup of Chocolate Fudge
Sauce and spread it
over the cake, making sure the poke holes are full.
In a small
sauce pot
over medium high heat, boil the 1 1/2
cups sugar and the water, until syrup reaches about 240F degrees.
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.
** To make the pickled slaw: In a large a medium
sauce pan,
over high heat, bring 1/4
cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2
cup water to a boil.
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.
Drizzle the half -
cup of
sauce over the shells.
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.
Combine 1/3
cup tomato
sauce with 1/3
cup barbecue
sauce and spread
over the dough.
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.
Used a little
over 1/3
cup wing
sauce, but next time will use the 1/2 like you did!
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.
Toffee
Sauce: Meanwhile, in saucepan, combine butter, 2/3
cup cream, butter and salt; bring to boil
over high heat.
Pour 1/3
cup caramel
sauce over batter, then use a thin knife to swirl the caramel into the batter.
Grill, covered,
over medium heat for 6 - 8 minutes on each side or until a thermometer reads 160 °, basting with 1/2
cup barbecue
sauce during the last 5 minutes.
- 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.
Spread 2 more
cups of
sauce over top.
~ 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
Mix the remaining 1/2
cup BBQ
sauce with the vinegar and drizzle it
over the top of the chicken.
Pour 1/3 to 1/2
cup sweet chili
sauce over top, then stir until the bell pepper and tofu are coated in the
sauce.
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).
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling
over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
Strain the
sauce through a fine mesh sieve placed
over a bowl to remove seeds (you should have about 1/2
cup puree.)
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).
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!
Drizzle 1/4
cup caramel
sauce over whipped topping.
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.
Pour approximately 1/2
cup red chile
sauce (or whatever amount you want)
over eggs.
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.
Spread 1/2
cup fudge
sauce over ice cream.
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).
Spread 1/2
cup toffee
sauce evenly
over cake.