Sentences with phrase «out of the sauce left»

Not exact matches

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.

Add a pinch of salt and pull out the onion at the end, and you're left with a bright, velvety tomato sauce with a rich roundness from the butter.

I don't like spicy food so I just left the spicy out of the peanut sauce and it was still really good!

With your sauce done and out of the way, all that's left is the crust and creamy center.

Sometimes I just use some yogurt for this sauce, then it is really a super quick recipe, but now I had a lot of cashew creams left from the day before, so I thought of trying it out with that, and I am so happy I did, it tastes amazing!

I left the can of diced tomatoes out of the sauce and I didn't have any trouble with thin or runny sauce like one of the comments mentioned.

I'll measure it out next time I make it... but you don't need to be exact, you could always make more of the chocolate sauce if you feel it didn't coat the leaves enough.

I did make a few minor adjustments: left onion out; substituted basil for oregano, added a bit of finely chopped green onion, and used Louisiana hot sauce (didn't have soy sauce).

I guess leaving the avocado out of the sauce was a mistake, Nevertheless, Iamsure going to try that soon.

You could leave the salt out of the BBQ sauce, which would reduce the sodium by another tsp, but it would change the flavor of the sauce.

So I'm guessing it's either in the husbands truck or left at the store so I decided to use some ketchup (I had a small amt of sauce), well I ran out of ketchup, so I improvised with bbq sauce!

Simply simmer the sauce for the same times as instructed, leaving the chicken breasts out of the sauce.

I ran out of pasta and ate the left over sauce on some brown rice, chickpeas and green peas.

Honestly, the creamy sauce of puréed butternut squash is so good you could almost leave out the pancetta.

To make a Southeast Asian version, add a crushed lemongrass stalk to the broth, and use fish sauce in of soy sauce; leave out the sesame oil.

Sometimes I add lime juice, or leave out lemon grass if we don't have it, or use coconut milk instead of veggie stock to thin the sauce, and it -LSB-...]

I was thinking of leaving out the red chili flakes, and adding about 1 - 2 tbsp of barbecue sauce.

I would make this again because I have an abundance of radishes, but I would leave out the orange juice and create a more buttery / wine sauce for this dish.

1) I sliced my chicken raw and heated in a skillet; its quicker 2) I used a 12 oz box of TriColor Rotini 3) I used 1 cup buttermilk instead of 2 % 4) I left out the green chiles 5) I tossed together chicken, bacon, and pasta in dish, then made cheese sauce separate and poured over top and mixed in.

I'm thinking something might have been left out of the recipe, since your chicken is red, and there is nothing red in the sauce as it is written.

-- added 8 white mushrooms chopped — subbed tomato sauce with taco seasoning mixed in for the salsa for less acidity — mixed in less of the rice to keep sharp Mexi taste — didn't love the cashew cream — may try to make a tofu cheese (v) sauce next time — put blobs of Tofuti cream cheese about half a container on top — melted nicely in oven and made it taste rich — would try a layer of cornmeal mush on top next time before the topping and leave out rice

I only had a very small amount of water left in the pan after I cooked the potatoes and carrots but I did use a slotted spoon to scoop them out so I didn't blend the cooking water into the sauce.

1 red pepper — deseeded and cut into quarters 1 small red onion — roughly chopped 1 clove of garlic — minced 1/2 cup of tomato Passata 1/4 cup of frozen soy mince — this is completely optional, you can leave it out and the sauce will still be delicious.

Get the white sugar out of your sauce with natural sweeteners like honey, and leave it a little tart — remember it's not dessert!

Oh, and I can't leave out the part about Hubs making «nachos» with some of this salad, crushed tortilla chips, hot sauce and Daiya shreds all mixed together in a bowl, re-heated, and topped off with vegan sour cream.

For a true Meatless Monday dish, be sure to leave out the anchovy; you can substitute vegan Worcestershire sauce to add some of the savory, umami flavor it lends to the dressing.

So when you slice and roast them, much of the juice seeps out, creating an amazing basting sauce that's slightly tangy, while you're left to eat the citrusy sweet kumquat itself.

I left out the bread crumbs, used half a cup of walnuts and 1/4 cup dried cranberries in the «meat» as well as cooking the lentils with a tablespoon of dried rosemary and 3 bay leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp of Braggs Liquid aminos and Worcestershire sauce.

I know the addition of brown rice syrup and cream of tartar is annoying, but they're crucial components of this caramel sauce as both are necessary to prevent crystallization — so don't leave them out.

I took a commenter's advice about adding some mustard in place of apple butter to the sauce, left out the raisins... and accidentally used a cup of grated apple because I can't write directions down properly haha and it was perfect.

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.

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

The apple cider vinegar adds a depth of flavor to the sauce that really makes it mimic the standard dairy - laden cream sauces, so don't leave it out!

Didn't have a can of regular tomato sauce so I used a can of fire roasted tomatos instead... also added mushrooms cause we had extra and left the pork out cause I didn't have any.

I left out the red pepper flakes both times and I'm using two cans of coconut milk because the sauce it makes is incredible.

To add in some meat protein and fat I sauteed onions and nitrate - free ham and mixed them in with roasted broccoli and cauliflower as the base of the casserole (leaving out the noodles), poured the sauce on top, sprinkled extra nutritional yeast on top to make a breadcrumb - like topping, and baked as directed, and this was absolutely stunningly delicious.

I make this tonnato sauce all the time — sometimes leaving things out like the chile / capers, but the ratio of tuna: mayo: olive oil is perfect.

Not to be left out of the growing market for barbecue sauces, the Pennsylvania - based H.L. Heinz Co. entered the fray.

Left out the hot sauce and cayenne pepper added a tiny bit of Heinz chili sauce and a few mushrooms that I had left in the friLeft out the hot sauce and cayenne pepper added a tiny bit of Heinz chili sauce and a few mushrooms that I had left in the frileft in the fridge.

For the sauce: 3 tablespoons safflower or other neutral oil 1 onion, sliced 3 garlic cloves, left whole 1 jalapeño, halved and seeds scooped out (you can leave in the seeds if you like a lot of spice) 1 28 - ounce can whole tomatoes 1 teaspoon sugar Salt to taste

So now I have a copy of their menu, I replicate the meal choices with healthier options (ie they serve pizza, I make him circle pizzas with gluten free bread, my homemade sauce, and raw cheese) and he doesn't feel left out anymore.

Made using left over sauce from Christmas and half brazils and half almonds picked out of a bag of mixed nuts.

A squeeze of zippy lime juice brings the raspberry sauce to life and I like to add a few drops of rosewater for a bit of an exotic undertone, but feel free to leave that out if it's not your thing.

This Paleo Cranberry Sauce recipe is our traditional Thanksgiving recipe that is sweet and tangy, with just a hint of cinnamon (which you can leave out if you like, its just as good without!).

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

In this particular dish, the fish sauce and oyster sauce add saltiness and a bit of umami, Sriracha adds some heat, and the white pepper adds a bit of pungency (don't leave it out!).

Enchiladas have long been a favorite of mine, and I can't figure out how to fill that void left by the texture of a corn tortilla that's been soaked in red chili sauce and smothered in cheese.

Delight in that big ol' Harvest Moon as it shines through your window... light a Fall scented candle... gather some fallen leaves bursting in colors of butterscotch, cinnamon and apple red... set a happy pumpkin on your table... simmer some soup... eat a sweet crisp apple dipped in warm caramel sauce... get cozy in a chair and read Psalm 103 to find out how much you are loved.