Sentences with phrase «few tablespoons of the sauce»

Mix a few tablespoons of the sauce in with the pulled pork.

Mix a few tablespoons of the sauce with the cauliflower couscous and serve immediately.

Pour a few tablespoons of the sauce into a small bowl and brush this sauce over the salmon.

Not exact matches

Add a half cup of red wine, or a few tablespoons of balsamic vinegar if you don't have wine available; this will give the sauce a rich flavor.

cooked chicken 2 tablespoons House of Tsang brand Peanut Sauce A few slices of red onion I love bringing stir fry's to lunch because they are really filling, you can use a ton of veggies...

I added about 1 tablespoon of enchilada sauce to the sweet potato nacho sauce instead of the pepper in adobo (didn't have it) and added a few tablespoons of nutritional yeast for a more «cheesy» flavor.

The trick to reheating foods without drying it out (such as pasta with marinara sauce) is to add to a pot with a couple of tablespoons of water over low - medium heat for a few minutes.

NOTE: If sauce is too thin, remove chicken and vegetables to a serving platter and continue to cook the sauce with a tablespoon of butter and / or cream for a few additional minutes till it thickens a bit.

Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled

- 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.

1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2 diced white onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash of pepper Optional: Add a few dashes of chili flakes

Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons sliced lemon grass Juice of one lime

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

Add a few tablespoons of water if the sauce is too thick.

If the sauce has reduced too much, add a few tablespoons of water.

* 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 * 1Sauce» (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 * 1sauce 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 * 1sauce * 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.

Top with a few tablespoons of the fresh Salsa Pico (save some for the side) fresh cilantro, jalapeño, lime wedge and brown rice, tortilla chips and hot sauce as desired.

Assemble the salad by combining the celery, kohlrabi, walnuts and a few tablespoons of the garlic aioli sauce.

1 (1 - pound) top round steak (1 inch thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups sliced mushrooms 3 garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef broth a few shakes of Worchestershire Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh green beans

A single canned chipotle pepper and a few heaping tablespoons of the adobo sauce are added to this soup, giving it an incredible smoky and spicy kick.

If you want the sauce to be even creamier try adding a few tablespoons of yoghurt.

I poured a few tablespoons of the enchilada sauce in a casserole stoneware dish and put the assembled enchiladas in seam side down.

For a creamy vegan take on pasta with vodka sauce, make your favorite marinara recipe, and stir a half cup of pureed cannellini beans and a few tablespoons of vodka near the end of the cooking time.

Top with each with a tablespoon of raspberry sauce and a few raspberries.

2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt few pinches of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds

Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry - caramel sauce.

4 - 5 Worcestershire sauce (if vegan, add 1 tablespoon of tomato paste or a couple of sundry tomatoes, and a few more dashes of black pepper)

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

If you are only making a few chops, start with a few tablespoons of soy sauce and sugar and go from there.

For thickener: Take 1/2 cup of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3 cup whole wheat flour (or a few tablespoons of corn starch for gluten free) and 2 tablespoons of Thai fish sauce.

Instead of making my own sauce (because I am lazy), I usually add a few Tablespoons of oyster sauce and call it a day.

1 small serving soba noodles 1 or 2 playing - card sized slices of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or vegetable oil.

You'll need 15 - 16 gluten - free corn tortillas which I laid out a few at a time on a cutting board then filled with a few Tablespoons of the shredded chicken, a spoonful of sauce, and a sprinkling of shredded Mexican - Blend cheese.

We did quite a bit of substituting, no agave nectar in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few tablespoons of soy flour and a bit more sugar.

In order to reach your desired consistency, add a few tablespoons of the pasta water to thin the sauce.

Add a few tablespoons of pasta water into the sauce, turn the heat on under the sauce again and drain the tagliatelle, then toss them in the sauce.

If, after a few minutes it does not get thick, mix together an additional tablespoon of starch with 3 more tablespoons of water and add that into the chili sauce.

Return the sauce to medium - high heat and simmer to thicken if needed — or you can add a few tablespoons of water if it is too thick already (in my case!).

Our go - to 5 minute stir fry is to melt a few tablespoons of coconut oil, saute the meat or tofu and veggies, then add a few tablespoons of soy sauce and serve over anything... rice, baked potatoes (shortcut - use the microwave!)

Remove the foil from the baking pan and top each stuffed pepper with a few tablespoons of enchilada sauce, taco sauce, or tomato salsa, as desired, and then top with the shredded cheese.

Beat a few eggs together with a tablespoon or two of soy sauce and sesame oil and pour it into your veggie / rice mix and sauté until eggs are cooked.

Add 2 tablespoons of tomato paste and a few sprinkles of Tabasco sauce.

1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage, shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt

Try mixing 5 tablespoons of tomato paste, 1 tablespoon of olive oil, and a few basil leaves for a simple, yet delicious pasta sauce.

For thickener: Take 1/2 cup of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3 cup whole wheat flour (or a few tablespoons of corn starch for gluten free) and 2 tablespoons of Thai fish sauce.

You'll need 15 - 16 gluten - free corn tortillas which I laid out a few at a time on a cutting board then filled with a few Tablespoons of the shredded chicken, a spoonful of sauce, and a sprinkling of shredded Mexican - Blend cheese.

I made a thai noodle soup, adding a few Tablespoons of coconut butter to the soup starter, lots of crushed red pepper, fish sauce, bell pepper, spiralized zucchini noodles, and spinach.

2 cups baby kale, chopped 2 cups baby spinach, chopped 1/4 cup raw pecans, roughly chopped 2 tablespoons dried cherries or cranberries 1/4 cup orange juice 1 tablespoon maple syrup Few dashes of hot sauce Black pepper and sea salt to taste

Drain and transfer the pasta to a bowl or return it to the pot, and mix in a few tablespoons of the peppers (technically sauce, but not very saucy).

Cook for a few minutes until reduced to a sauce - like consistency — if it becomes too thick, let it down with a tablespoon of water — then serve on the side.