Sentences with phrase «last cup of sauce»

Top with remaining noodles and last cup of sauce.

Not exact matches

I've tweaked it the last few times slightly to fit my food restrictions (egg beaters for eggs, tamari for soy sauce, and cut the brown rice down to 1/3 cup and added a head of cauliflower «rice») but it was first making it as is that sold us on it.

I made this last night using the apple sauce option, with brown sugar syrup in place of the agave nectar, and a cup of frozen mixed berries and... wow.

Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.

I made quinoa salad ahead of time as it lasts quite a while (1 cup quinoa with just shy of 2 cups water brought to a boil, turned down low, lid, simmer for 15 minutes or so; cover with a sauce of orange juice, lemon juice, honey, curry, turmeric, and added walnuts).

Brush with 1 cup Honey Barbecue Sauce during last 10 minutes of grilling.

Put pieces into gallon ziplocks and pour in enough Tamarindo Bay Steak Sauce to wet it down, then thin it out with a big splash of the cheap white wine (then drink the all but the last cup), throw in a healthy dose of minced garlic and zip it up.

Made it last night with a few, slight modifications - like only 1 8 oz bar of non fat cream cheese, a handful of low - fat mozzarella, half a cup of pepper sauce and left out the dill weed, and I had to force myself to step away from the bowl.

Lightly whip 2dl [about 2 cups] of cream and add it at the last moment to 5dl [4 1/2 cups] well seasoned and reduced Sauce Poivrade.

Top with the second layer of tortillas, another 1/3 of chicken and Mexican blend cheese, then the last layer of tortillas, the remaining chicken and pour 1/3 cup of enchilada sauce over the top.

Top with another layer of tortillas, another 1/3 of chicken and cheese, the last layer of tortillas, the remaining chicken then pour 1/3 cup of enchilada sauce over the top.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal