Not exact matches
That can be a
sauce that's
cooked or cold milled, or a seasoning, breading or
dry mix which can then be packaged in a wide array of options from small portion control packs, retail or large industrial containers.»
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo
sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups
cooked, shredded crab 1/2 cup minced onion 1 teaspoon
dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
Spreading the word on the joys of barbecue
cooking has been Cookshack's mission since 1962, when founders Gene and Judy Ellis formulated the recipes that would become the company's spicy barbecue
sauce and
dry spice blends.
The sun
dried tomatoes simmer down when
cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky
sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.
Pork is
dry rubbed with spicy, smoky flavors, then
cooked and topped with homemade BBQ
sauce and creamy coleslaw.
You'll need one can of mandarin oranges, some low - sodium soy
sauce,
dried - ground ginger, hoisin
sauce, shredded but
cooked chicken, four whole - wheat tortillas, a grated carrot, zucchini, and four ounces of Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar.
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy
sauce 1/4 teaspoon
dried ground ginger 3 tablespoons hoisin
sauce, divided 2 cups shredded
cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire
sauce / 1 1/2 t Tabasco
sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t
dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh
cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
I have made some delicious
sauces with
dried chilies, soaking and pureeing them or toasting them and grinding them with other spices, but this
sauce is way more flavorful than its ingredients suggest and much friendlier for a busy
cook.
7 - 8 lasagna noodles,
cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon
dried parsley (or 1 tablespoon fresh) 1/2 teaspoon
dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped
Cooking spray 2 cups marinara
sauce
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup
dry beans, soaked overnight then
cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot
sauce (I use Chalula)
These sirloins are perfectly
cooked and seasoned with black pepper,
dried sage, mustard, cayenne, and other creole seasonings, and they're topped with a creamy, veggie - packed romesco
sauce made from cherry tomatoes, almonds, peppers, and other flavors.
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy
sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup
cooked soba noodles or whole - wheat spaghetti (from 1 oz
dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.
The
dry, high - fiber pulp can be added to baking recipes, or used in
cooking sauces.
1 lb, curly, mini lasagna noodles,
cooked according to package directions 1 lb ground beef 1 clove garlic, minced 1/2 onion, diced 1 quart store - bought or homemade marinara
sauce 2 c cottage cheese 2 c sour cream 1 tsp
dried italian seasoning 2 c shredded mozzarella cheese
They have a fruity flavor and are used in French
cooking in all color stages, including for
sauces, in
dried form, or roasted whole.
Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash of wine and continue to
cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato
sauce and
cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
While pasta is
cooking, I make the mushroom sun -
dried tomato cream
sauce.
Earthy crimini mushrooms and sun -
dried tomatoes
cooked in flavor - packed sun -
dried tomato oil, garlic, and herbs with gluten free spaghetti coated in lighter yet silky cream
sauce.
Add the noodles into the
sauce, simmering until noodles have finished
cooking, about 3 additional minutes (add reserved
cooking water if
sauce becomes overly
dry and thick).
Here are other bloggers» festive vegetable sides: The Lemon Bowl: Slow
Cooker Apple Cranberry
Sauce Jeanette's Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest Napa Farmhouse 1885: White Beans, Arugula & Sun
Dried Tomatoes Red or Green: Roasted Cauliflower & Garlic Soup with Chile Virtually Homemade: Green Beans with Brown Butter and Almonds The Cultural Dish: Kartoffelpuffer: German Potato Pancakes The Mom 100: Baked Squash with Chili and Maple Syrup Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño FN Dish: 5 Seasonal Sides for Your Holiday Table
Cook until onion is soft, and then add tomato paste, oregano (I used
dried), red wine vinegar, Worchestershire
sauce, molasses, and salt (which I forgot to add).
Add a small amount of the pasta
cooking water if the mixture is too
dry, to your desired
sauce consistency.
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy
sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons
cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup
dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
1 pound fajita - style beef strips 2 tablespoons
cooking oil 1 egg, separated, reserving the white 1/2 cup
dried red chile pods, coarsely chopped 2 tablespoons fresh ginger, peeled and chopped 1 tablespoon chopped scallions 1 teaspoon white sugar 1 tablespoon soy
sauce 1/2 teaspoon salt
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces
cooked bamboo shoots, sliced lengthwise 2 tablespoons soy
sauce 3 teaspoons sugar Salt to taste
Tofu ricotta (see recipe below) Cheese
sauce (see recipe below) About 15
cooked lasagna noodles Your favorite marinara
sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon
dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese
sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Ingredients: 1/4 C mayonnaise 1 1/2 tsp steak seasoning 1/4 C Chipotle Barbecue
Sauce 1 lb ground beef 4 bacon strips, cooked and crumbled 4 slices cheese 1 1/2 tsp dried minced onion Directions: Mix together mayonnaise and barbecue sauce in a small
Sauce 1 lb ground beef 4 bacon strips,
cooked and crumbled 4 slices cheese 1 1/2 tsp
dried minced onion Directions: Mix together mayonnaise and barbecue
sauce in a small
sauce in a small bowl.
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.
Ingredients 1 lb pork tenderloin,
dry rubbed,
cooked, sliced on the diagonal (see recipe below) Chopped lettuce Diced tomatoes Diced onions Shredded cheddar cheese Barbeque
sauce Ranch dressing Flour tortillas, warmed
containers chicken broth 2 tbsp soy
sauce 1 tsp
dried thyme (optional) salt and pepper, to taste olive oil, for sauteing 1 cup pearl barley,
cooked (see note)
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind
Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper /
dried Thai chiles / hot chile
sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce to spice it up) * 2 tablespoons Thai fish
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
If the pasta is too
dry then add some of the
cooking water to cover the pasta evenly with the
sauce.
Stuffing mushrooms, washed,
dried, stems removed
Cooking spray, such as Pam Pizza
sauce, your favorite Spicy Italian sausage, casing removed Fontina cheese slices, cut into 1 - inch squares Parmesan cheese Mozarella cheese slices, cut into small batons Italian parsley leaves for garnish Kosher salt
1 pound
dried small white beans 8 fresh Anaheim chilies 1/4 cup (1/2 stick) unsalted butter 2 large onions, chopped 1/3 cup all purpose flour 4 cups low - salt chicken broth 1 1/2 cups half and half 1 1/2 cups 2 % milk (whole milk or 1 % would work too) 4 cups shredded
cooked chicken 1 tablespoon chili powder 1 tablespoon hot
sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon pepper
Cooking Spray 2 - 4 cloves of minced garlic 16 slices of pepperoni, coarsely chopped * 1/4 teaspoon of
dried oregano 1 1/2 cups of lower - sodium marinara
sauce 2 tablespoons of chopped fresh basil (or 1/2 tsp of
dried) 2 teaspoons olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella cheese
They
cook superfast, they don't go
dry like chicken breasts and any
sauces or spices cling to them so well making them super tasty.
Add Tomato
Sauce, Diced Tomatoes, Chicken Broth, Worcestershire
Sauce,
cooked Beef,
Dry Seasoning Mix, and then stir well.
Add the black beans and hot
sauce, stir and
cook for about 5 minutes, adding a little water if they seem
dry.
Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons
dried oregano 1 Tablespoons diced chive 1 cups GF bread crumbs * or gluten free oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas,
cooked or canned 2 1/2 cups lentils,
cooked Salt to taste 1/2 cup BBQ
sauce (you can use store bought or we love this recipe from Oh She Glows!)
Add sausage /
sauce mixture and toss over medium - low heat until
sauce coats pasta, adding reserved
cooking liquid by 1/4 ladel - fuls, if mixture is
dry.
1 1/2 pounds
cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili
sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot
sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire
sauce 1/2 teaspoon
dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1 cup grated zucchini, liquid squeezed out * 2 slices whole wheat bread 1/4 cup seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp
dry oregano 1/4 cup fresh parsley, chopped 2 tsp olive oil kosher salt and fresh pepper Nonstick
cooking spray or olive oil for
cooking 1 batch Tzatziki
sauce (recipe below)
Sauce: * 2 Tablespoons olive oil * 1 onion, chopped * 2 cloves garlic, minced * 2 - 3 Tablespoons mirasol hot yellow pepper paste * 15 ounce can evaporated milk * 1/2 cup
cooked quinoa * 1/4 cup
dry roasted cashews * 2 - 3 ounces goat cheese (or substitute feta cheese or queso fresco) * salt and pepper
Garlic Cheese Quinoa Zucchini Fritters, from Diethood Classic Fried Rice, from Gim me Some Oven Spiralized Lemon Feta Greek Cucumber Salad, from Skinnytaste Parmesan Thyme Potato Stacks, from See and Savor Crispy Baked Sweet Potato Shoestring Fries, from Sweet C's Designs Baked Carrot and Zucchini Fries, from MJ and Hungryman Pepperoni Polenta Pizza Bites, from Baker by Nature (be sure to use gluten free precooked polenta) Baba Ganoush, from My Natural Family Old Fashioned Gluten Free Cornbread, from Gluten Free on a Shoestring Sun
Dried Tomato Basil Hummus, from
Cooking Classy Avocado Hummus, from
Cooking Classy Crispy Yukon Gold Potato Latkes, from Our Best Bites Perfect Mashed Potatoes, from Simply Recipes Cranberry
Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to use gluten free Worcestershire sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a
Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to use gluten free Worcestershire
sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a
sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a Chef
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted
cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo
sauce + 2 teaspoons
sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon
dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
Cook's tip: Use red pesto
sauce or sun -
dried tomato puree as an alternative to green pesto.
Slow
Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery, diced 1 green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire
sauce 3 cloves garlic 1/2 teaspoon
dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head of cauliflower 1 tablespoon butter
Ingredients 3/4 pound boneless pork loin, trimmed of fat 8
dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp rice vinegar 1 Tbsp soy
sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for se
sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips
Cooked rice and Red Chile
Sauce for se
Sauce for serving