Sentences with phrase «meat sauce mixture»

I saved the second half of my marinara - meat sauce mixture to make another family favorite: Italian Summer Casserole.

Spoon half of the meat sauce mixture in a lightly greased 13 - x 9 - inch baking dish.

Top pasta with an even layer of the meat sauce mixture, the sprinkle with cheddar and parmesan cheese.

Not exact matches

Just be sure to choose a flavourful sauce because you'll use it twice in the dish: once as a flavour booster to the meat mixture, then again as a condiment on top of your cooked slider.

Then you add your layers of ricotta egg mixture, meat sauce, zucchini rounds... until your reach the top and you add a big bunch of shredded mozzarella.

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.

Several of P.F. Chang's top - selling items are similar in preparation technique: bite - size pieces of meat are lightly breaded and wok - seared in oil, then doused with a secret sauce mixture.

Pour this mixture over the meat in the roasting pan making sure that all the pork slices are covered in sauce.

Add the ginger / soy sauce mixture to the large bowl of meat and cabbage, and mix to combine well.

In a medium mixing bowl, toss shrimp, crab meat, mushroom mixture, parsley and 3/4 cup cream sauce.

Ive tried telling my family how wonderful it tastes but the mixture of egg, cabbage, your choice of meat (me its shrimp or pork), shaved seaweed on top and tonkatsu sauce sounds disgusting to most.

Pour sauce over meat - rice mixture and serve very hot.

I had yet to form the meat mixture into «ovals,» or prepare the tahini sauce, let alone dice vegetables and warm up bread.

Raise the heat and, stirring continuously, continue to cook the mixture until all the sauce has been incorporated into the meat and the meat becomes golden brown, about 1/2 hour.

After 6 hours the meat was falling apart so I strained the mixture and prepared the sauce.

Be sure to thoroughly look through the vegetable - sauce mixture for any chicken bones that may have separated from the meat during cooking or removal of the chicken.

Add the flour and stir it into the meat mixture then add the Worcestershire Sauce, tomato paste (or ketchup) and beef stock.

Scatter the slices of mozzarella cheese evenly over the top of the sauce, and top with the ground meat and spinach mixture.

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

I would recommend making your zoodles and «peanut» sauce separately, then combining them with the meat / veggies mixture right before serving.

Top the second layer with all of the cheese mixture and finish with a top layer of the remaining meat sauce.

I crushed soy curls and soaked it in a soy sauce mixture and added it as the meat.

Add the glugs of Worcestershire sauce, salt, cooled onion mixture, and the 1 raw egg to the meat.

This easy to follow Greek pastitsio recipe can be summarised in three key stages: preparing the meat filling, preparing the creamy béchamel sauce and cooking the pasta mixture.

Place the sauce, meat, and onion mixture in a glass baking dish.

Pour the tomato sauce in to the slow cooker, around the spaghetti squash, and roll the ground meat mixture into balls and place them on the sauce.

I poured the tomato sauce in to the slow cooker, around the spaghetti squash, and rolled the ground meat mixture into balls and placed them on the sauce.

Added green beans and some peas to the meat mixture as well, plus a touch of soy sauce to increase the savoriness.

Before the party, all I had to do was chop up the avocados and mix them with crab meat and pomegranate arils, then fill endive leaves with the mixture, and spoon a bit of the prepared sauce over the salad and finish them off with a bit of lemon zest.

Chiles en Nogada is a Mexican dish consisting of spicy poblano chiles stuffed with a sweet meat mixture topped with a creamy walnut sauce and garnished with parsley and pomegranate seeds.

I was taught to add some black pepper (freshly ground, of course) and a healthy pinch of cloves in the meat mixture, and to the sauce, a tablespoon of brown sugar and a quarter cup of chopped raisins.

When the meat is cooked well you add the homemade tomato sauce, green beans, and the mixture will be ready to stuff in the peppers.

2 cups cooked, diced turkey meat (I used a mixture of white and dark meat) 3/4 cup coarsely chopped red onion 3/4 teaspoon sea salt 1/8 teaspoon black pepper 1 teaspoon dried sage 1/2 teaspoon dried thyme 1/4 cup chopped fresh parsley 2 eggs Dash of hot sauce (optional) Turkey stuffing (optional) note: haven't tried this so not sure of quantity.

Add one can of the tomato sauce, green chiles, rice, cumin, thyme, savory, salt, and pepper to the sauteed meat mixture and mix well.

Add the this meat mixture the egg, oregano, cilantro, chile powder, salt, Tellicherry pepper, Worcestershire sauce, Tabasco sauce, and heavy cream.

Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf - ball - size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot.

Then the meat is simmered in the same marinade, a process that melds the marinade with the meat juices and the chiles and reduces the entire mixture to an extremely powerful sauce.

Gradually add this mixture to the simmering meat, strring to keep the sauce smooth, adding more hot water if the mixture is too thick.

In a large bowl, combine the crab meat, bell peppers, green onions, cayenne, and the white sauce and let the mixture cool.

When the mixture has started to reach a light boil, add the California Fancy or other hot chili powder, oregano, cayenne pepper, onion powder, white pepper, tomato sauce, New Mexico Light, MSG (if desired), paprika, and garlic powder and cook for 2 hours, or until the meat is tender.

THE SEASONING Just before serving, Yang dresses the meat with a sweet - salty mixture of soy sauce, ginger, garlic, gochugaru (Korean red pepper powder), Chinese mustard powder, and sugar.

Season the roast beef on all sides with salt and pepper and place in the slow cooker, turning once with tongs, coating the entire piece of meat evenly with the sauce mixture.

Spread the cheese mixture over the pasta with a rubber spatula, and then top with the remaining meat sauce.

The sauce used to season the meat / mushroom mixture couldn't be easier with only three ingredients!

The directions for sauce indicate that there is tomato paste in the sauce but I don't see an amount listed in the sauce ingredients, just in the meat mixture list.

The thing Syndergaard puts hot sauce on most frequently is a dish called the Bowl of Doom, which is the weird egg, meat, and avocado mixture being served inside.

I added about a tablespoon of worcestershire sauce to the meat mixture and sauteed the onions in a little butter and garlic just for a...

Meat Mixture: * 1 - 2 lbs of ground beef or ground turkey * 1 small can black olives * 1/2 cup salsa * 1 13oz can of spinach (or approx 2 cups fresh / cooked) * 1/2 tsp Garlic salt * 1/2 tsp Onion powder * dash of pepper * 1/2 tsp Franks Hot Sauce

Even meatballs can be made over with a mixture of chopped veggies, turkey meat (use a blend of turkey and beef to help transition really picky eaters), and a healthy tomato sauce on top; look for brands like Amy's Kitchen, which don't list sugar at the beginning of the ingredient list.