Sentences with phrase «ounces sliced»

For the Red Wine Mushroom Sauce 2 tablespoons butter 8 ounces sliced Cremini mushrooms 1/4 cup red wine (Merlot or Cabernet) 1/4 cup beef or vegetable stock 1 teaspoon flour 2 tablespoons heavy cream 1/4 teaspoon whole grain or Dijon mustard

8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)

Soup and Roast Turkey Wrap (shown at left): Roll 2 ounces sliced roast turkey, 1⁄4 avocado (cut into slices), 1⁄2 cup sprouts, and 1⁄2 fresh tomato (diced) in a whole - grain wrap (such as Ezekiel Food for Life).

8 ounces sliced roasted turkey 8 slices 100 % whole - wheat bread, lightly toasted 8 very thin slices fresh pear or apple 4 slices cooked turkey or veggie bacon, cut in half 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup) 1/4 cup cranberry - orange or whole - cranberry sauce Cooking spray

Vegetable and Black Bean Tortilla Casserole Yields 6 servings 1 tablespoon extra-virgin olive oil 1 large yellow onion, chopped 8 ounces sliced mushrooms 2 garlic cloves, minced 2 teaspoons chili powder 1 can (15 ounces) black beans, rinsed and drained 10 ounces frozen chopped spinach, thawed and squeezed dry 8 corn tortillas, warmed and halved 2 cups salsa 1 1/2 cups Monterey Jack cheese

Olive oil 1 large yellow onion, chopped Salt 8 ounces sliced assorted mushrooms, such shitake, cremini, cepes 2 large carrots, sliced 1/4 inch thick 1 cup barley 2 teaspoons fresh thyme or 1 teaspoon dried 8 cups chicken or turkey stock 1 bay leaf 1 teaspoon freshly ground black pepper 3 cups kale leaves, tough stems removed, leaves shredded 1 tablespoon red miso paste

Sandwiches 2 cups sauerkraut, drained well 2 ounces sliced Daiya Swiss - style or jack cheese (or similar) 1/2 package Tofurky smoky maple bacon strips (or similar) 4 slices rye bread

8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4 cup fresh parsley, chopped

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

12 Ounces Sliced Bacon 3 Extra-Large Leeks 1 Large Celery Root (weighing around 1 1/2 pounds) 12 Cups Chicken Stock 1/4 Cup Sour Cream 2 Tablespoons Milk Salt And Pepper To Taste

1 small butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut into 1 - inch cubes1 medium onion, cut into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2 teaspoon kosher salt, plus more for the pasta water4 ounces sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2 stick) unsalted butter, cut into chunks10 fresh sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground pepper 1.

2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 cup walnut oil 1 tablespoon chopped fresh dill 1 pound green beans 1 1/2 tablespoon extra virgin olive oil 8 ounces sliced mushrooms Salt 1/4 cup sliced almonds

1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional

4 tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced

9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup

Top a bowl of fresh spinach with 4 ounces chunk light tuna in water, drained; 1 ounce feta cheese; and 1/2 ounce sliced almonds.

99 % fat - free ground turkey breast 1/4 cup chopped flat - leaf parsley 1 large garlic clove, minced 1 tbsp shredded Parmesan cheese 1/2 tsp fresh or 1/4 tsp dried thyme leaves 2 tsp aged balsamic vinegar 1/4 tsp kosher salt 1/4 tsp pepper 4 1 - ounce slices asiago cheese 1 cup arugula 4 whole - wheat buns

Spread the tuna onto 1 slice whole - grain bread; top with 1 - ounce slice reduced - fat Cheddar cheese.

The Citizens for Science in the Public Interest found that «each 2/3 ounce slice contains 2 grams of artery - clogging trans fats.»

A 1 - ounce slice of Swiss has 7.5 grams of protein, the same amount of cheddar cheese contains 7 grams and 1 - ounce of American cheese provides more than 6 grams of protein.

A 1.5 - ounce hamburger roll adds 214 additional milligrams of sodium, and a 1 - ounce slice of cheddar cheese adds 175 milligrams.

Not exact matches

This behemoth 40 - ounce Wagyu tomahawk ribeye, cooked to a chef - recommended medium rare, arrived to the table on a large wooden cutting board after having already been sliced in to strips.

I always drink 32 ounces of warm water with ginger slices + lemon first thing to start waking up my liver.

1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper

1 cup all - purpose flour 1 cup old fashioned oats 3/4 cup brown sugar 1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice)

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled

Fish: 1 cup flour 1 teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken

2 15 - ounce cans black beans, rinsed, drained 1 cup 1 / 3 - inch diced peeled jicama 1 cup 1 / 3 - inch diced tomato 1/3 cup thinly sliced green onions 1/3 cup chopped fresh cilantro

On top of the olive salad add two ounces of fresh mozzarella cheese, then 2 - 3 slices of eggplant, two ounces of provolone, 2 - 3 more slices of eggplant, and finally, another 2 tablespoons of the olive salad.

• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

Grab about 4 ounces of pepperoni, and set a few slices aside.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend

-1 slice of orange peel - a little squeeze of fresh orange juice (skip this if you don't want it as sweet) 2 ounces (60 ml) good - quality rye or bourbon 1 maraschino cherry (we prefer the Luxardo cocktail cherries)

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

Remove the foil from the beef roast and slice the roast into 12 - 16 ounce portions.

2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes

Although I did adapt it to what I had on hand, and I reduced some of the ingredients to make it healthier — I left out the oil and butter completely, and reduced the Swiss cheese to just 2 ounces, used egg beaters instead of eggs and only used 2 slices of bacon.

3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced

4 tablespoons extra virgin olive oil 1 1/2 tablespoons sherry vinegar 2 teaspoons harissa 3 ounces greens, such as dandelion greens 1/2 cup pitted oil - cured black olives, roughly chopped 1 large shallot thinly sliced

5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste

I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole).

6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar

Add 4 to 5 pepper slices, a small handful of fresh cilantro, 1/2 ounce of fresh - squeezed lime juice, a dash of agave nectar and 2 ounces of tequila to a pint glass.