Sentences with phrase «meat sauces on»

Sprinkle the eggplants with some grated cheese and spoon the meat sauce on top of each piece.

Then place a layer of the meat sauce on top of the remaining strands, then a layer of the cheese sauce, then layer the removed squash strands on top of the cheese and divide the remaining meat sauce among the boats.

In large 9x13 glass baking dish start layering: meat sauce on the bottom, followed by zucchini slices, then ricotta mixture.

Pour the meat sauce on top and top with Parmesan cheese.

Not exact matches

Barber envisions a time when the carrot on the plate will be the primary ingredient and the resource - rich meat turned into a sauce to highlight it, instead of the other way around.

Chains have already put twists on menu items by experimenting with toppings and sauces and even different types of meat.

Around the city of Columbia they whip up a mustardy kinda sauce to serve on their meat, leaving out the tomato — so they have a thin, watery yellow sauce.

In both the grilling and smoking processes, organic material will accumulate on the grills — fat, pieces of meat, basting sauces, dead moths — all sorts of stuff.

Diners, eating communally from a single bowl, pick the meat off the head with a fork or chopsticks, then dip the meat in the curry sauce and place it on the rice on their plate, then eat it.

Guest favorites include Matchbox's signature meat pizza, layered with signature pepperoni, spicy roasted Italian sausage and crispy bacon on top of zesty tomato sauce.

Men more than women say they like to turn up the heat with spicy sauce or steak sauce on their grilled meats (42 percent vs. 31 percent).

Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop and sauce comprised of virgin olive oil, balsamic or cider vinegar, and finely chopped fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.

And secondly, if you're planning on using a marinade, rub, or sauce, you run a very serious risk of serving way - too - salty meat.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

This recipe makes leftover pesto that you can use on other meats, as a sauce for zoodles or pasta, or as a nice dip for veggies.

I cooked it on the stovetop for one hour covered on low heat, but the meat is tough and the sauce is watery.

Debi doctored some browned hamburger meat with onion soup mix and worcester sauce, then added some green beans (or any veggies you have on hand) over Della Basmati Rice.

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

This is a delicious - savory sauce to put on any meat, seafood, eggs — the possibilities are endless!

On top of the rice layer add a layer half of the cabbage, half of the meat and half of the tomato sauce.

When I spent a semester in Buenos Aires during college, I loved to go out with friends and order a parrilla mixta, which usually consisted of grilled steak, chicken, chorizo, and often organ meats as well, with a big bowl of herby chimichurri sauce and an even bigger bowl of french fries on the side.

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.

It's no fuss... you let your pork roast (I use Boston Butt) cook all day in the slow cooker... the meat will be moist, tender and ready to serve on buns with your favorite sauce by game time.

Instead, cook the meat till done, move and then pressure cook the carrots in the sauce for 5 mins on high.

We've shown time and time again that you can make all manner of food on the grill other than meat whether grilled romaine, naked corn, or grilled peaches in a butter rum sauce, and many more.

All you need to do is to brown a pound of ground meat in a frying pan, then throw in a bag of coleslaw mix and a sauce made by mixing soy sauce, minced garlic, sesame oil and ground ginger (see the printable recipe card on the bottom of this article for the exact ingredient proportions).

100 % Vegetarian Greek Pita Style Sandwiches Shawarma flavored vegetarian meat with lettuce, tomato, red onion, and a tzatziki sauce Served on a warmed pita

I love this sauce on any meat, it gives a special flavor for cooking on splashing directly on the cooked meat.

«This yummy - in - my - tummy orange lemon marmalade is so easy to make and works great on toast for breakfast, in cookies at summer or as a sauce or glaze for meat recipes such as chicken!

And I thought the Sultan's Gold with sauce was a huge flavorful player here, but I would use it with caution — and perhaps not on chicken, but the heartier meats.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

I liked Wendy's idea of something savoury with a mole sauce, but given that I'm vegetarian wasn't too keen on the leftover meat.

Assemble the Lasagna: On a clean countertop, line up meat sauce, lasagna noodles on the towel, ricotta, a small bowl filled with the shredded mozzarella, and a large (9 × 13 at least) baking disOn a clean countertop, line up meat sauce, lasagna noodles on the towel, ricotta, a small bowl filled with the shredded mozzarella, and a large (9 × 13 at least) baking dison the towel, ricotta, a small bowl filled with the shredded mozzarella, and a large (9 × 13 at least) baking dish.

The Jack Daniels Grill Glaze is one of the most scrumptious sauces you will ever taste on just about any meat.

Slice the meat thinly and pour some of the sauce over the top, serving the extra on the side, or store it in the fridge for another use.

The meat sauce portion of the recipe makes enough for a double batch so you can make extra and freeze them, or store it in the freezer for another dinner on a different day.

I don't like to brag but come on - when its good its good:)-RRB--RRB- The bbq sauce is the perfect condiment, base or marinade for both seafood and meats alike.

And the barbecue sauce mixed into the meat and brushed on top adds a kick of flavor that is a welcome change to the usual ketchup.

She's also made picadillo, a stewed ground beef dish, with Beyond Meat pea protein, and slow - cooks shredded firm tofu in barbecue sauce for her take on pulled pork.

For a twist on your typical meat sauce, I started the recipe with seasoned sausage squeezed from the casings.

Plop some of the meat on each sope, followed by a little sauce, and now you're free to pile whatever else you want on top.

I love this sauce on top of chicken, meat, and fish.

They are very meat - like in that they are high in protein, take on flavors in a sauce (or salad) and are very versatile.

This makes a healthier meal and tasting the sauce on the meat is even better.

The spices in this sauce were absolutely perfect and when the shredded pork was added back into the pot, the sauce - to - meat ratio was spot on.

No ill effect on searing the meat since I did it in more batches and this similarly did not affect the reduction of sauce; - I used beer instead of water in the chili paste (per Joe Yonan's Texas Bowl O» Red from Serve Yourself); - I threw in some Mexican Oregano from Rancho Gordo because I had it; - I used a mix of chiles sourced from Rancho Gordo, my local Whole Foods and a taqueria / market in the boonies: chipotle, California, arbol and pasilla.

Spoon the sauce on dinner plates, place meat slices onto the sauce in a fan shape, drizzle with a little more sauce and serve at once.

You can shred the meat nicely with two forks or slice it thinly with a bit of extra sauce on top.

Preheat CONVECTION oven to 400 degrees F. Rub the meat with the soy sauce, place onto a baking pan and roast for 20 minutes until the center is still pink, around 140 degrees F. on a meat thermometer.

I adore Haute Dish despite the fact that they have a heavy emphasis on meat dishes (one of the items on the menu this week was Homemade Tofu Smothered in Meat Sauce... it just seems wronmeat dishes (one of the items on the menu this week was Homemade Tofu Smothered in Meat Sauce... it just seems wronMeat Sauce... it just seems wrong!).