Sentences with phrase «sauce in a serving bowl»

Whisk olive oil, lime juice, maple syrup, brown rice vinegar, hot sauce, and soy sauce in a serving bowl.

Not exact matches

Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black pepper and egg; Lisa V's Linguine & White Clam Sauce with white wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.

Serve more of the sauce on the side in a small bowl for dipping, if you wish.

About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing bowl.

The «sauce» as written does not become thicker than a relatively thin soup, so definitely follow the suggestion to serve in a bowl instead of on a plate.

* I served the mushrooms in a bowl along a few strips of tempeh steamed for 5 minutes, drizzled with a touch of shoyu / soy sauce, and a cilantro salad.

Serve in a bowl with a small spoon for easy serving, or in individual sauce bowls and use as needed.

To make two servings, combine 1 tablespoon each of sesame oil, Sriracha, and soy sauce in a small bowl and set aside.

Dollop this sauce atop Mediterranean Terrine slices, or pass it around the table in a small bowl so guests can serve themselves.

Place in individual serving bowls and top with sausage and sauce.

To serve, place a spoonful of tomato sauce in the bottom of a bowl.

Serve the dish by piling the rice in its serving bowl, and laying the toppings around it with some gochujang or bibimbap sauce on hand to spice up the dish.

Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, «plateau de coquillages»).

Put the wings back in the bowl with the sauce, toss and serve.

To Serve: Drain the pasta place in a serving tray (or in individual bowls) sprinkle with the almonds and Parmesan cheese and drizzle the hot brown butter sage sauce over the pasta and drizzle with balsamic glaze.

mix all of the ingredient in a bowl, add water to light paste, deep tempe one by one to the paste, then fried half done only, serve with fresh cayene pepper or chili sauce

To serve, put 1 cup spaghetti squash in each of 6 serving bowls and top each with a generous 3/4 cup of sauce.

In addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatIn addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potatin a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potato.

Remove the bones and serve in bowls accompanied by warm flour tortillas and the remaining chile sauce on the side.

To make a dipping sauce, combine the soy sauce and the hot sauce in a small bowl and serve on the side.

Directions: In small bowl, mix 1/2 cup yogurt and remaining sauce ingredients; refrigerate until serving.

SERVE IMMEDIATELY with dipping sauce in a communal bowl or divided up among individual rice bowls or dipping bowls.

They're stewed in a rich sauce of red wine, tomato and herbs that would be equally delicious served over a bowl of pasta.

Drizzle this sauce over the fish and serve the remaining in a bowl.

Serve in bowls with additional sauce on top and a dollop of Tofu Ricotta Cheese Sauce and a sprinkling of parsauce on top and a dollop of Tofu Ricotta Cheese Sauce and a sprinkling of parSauce and a sprinkling of parsley.

You can make the pearl couscous salad in a big self serve bowl and serve the yoghurt sauce on the side.

I would think if served in a bowl as the recipe says, it would have been just the right amount of sauce.

Pour the residual marinade into a bowl, to serve as the dipping sauce — and stir in the toasted same seeds.

You can serve these gluten free falafels straight up as is, in a salad bowl or in a wrap with lots of hummus and garlic sauce.

To make these bowls, we're just going to toss shredded chicken in the sauce and serve it over some roasted Brussels sprouts.

Serve in bowls with chips and tortillas on the side along with lots of cold beer (Patti likes a well chilled Chablis, I guess you can take the girl out of the city, but...) and Tabasco sauce.

When all skewers are cooked cut sticks in half and stack on serving platter with a bowl of fresh herb tahini sauce garnished with green onion.

Place the cooked pasta in a large serving bowl, pour the sauce over and toss to coat.

To Serve, place the baked Fries in a large bowl or plate, then top with all of the Onion, and a drizzle of Special Sauce.

Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

Savory black beans and garlic roasted sweet potatoes are dressed in lime juice and fresh cilantro and served with spicy raspberry chipotle sauce in these sweet & savory vegan sweet potato burrito bowls.

Stir in olive oil, parsley, ladle into bowls, drizzle with tahini sauce, and serve.

These recipes are made to be enjoyed together, by mixing the crisps in one bowl and serve with the dip sauce.

Serve Beijing noodles in individual bowls: a helping of noodles topped with sauce, and then sprinkled with toppings.

Stir in the parsley, add some of the reserved pasta water if the sauce seems too dry, and serve in a large bowl.

What I didn't expect was standing over my food processor bowl with a spoon hoping that I could manage to leave enough sauce in it to actually serve for dinner.

to serve, on plate or bowl, add in the spaghetti squash or pasta, top with sauce, garnish with chopped parsley and then grated parm.

Gingery cabbage, carrots and edamame are dressed in rich peanut sauce and served with baked spring roll chips in these deconstructed spring roll bowls.

Optional: before serving, use the large mixing bowl to cover the chicken and sweet potatoes in the sauce too.

Serve in large bowls with 1 teaspoon of vegan fish sauce or rice wine vinegar stirred into each.

Roasted veggies are smothered in Mexican - spiced barbecue sauce and served over rice with savory refried pinto beans to create these flavor - packed Mexican barbecue veggie bowls.

Serve in bowl with either tahini cream sauce or coconut oil and cinnamon.

Serve in a bowl with a spoonful of hot Smoky Tomato Sauce on the bottom of the bowl and then scoop two rounds of polenta into the bowl.

A hearty mix of cauliflower and chickpeas is simmered up in smoky, spicy sauce and served over creamy polenta to make these scrumptious and comforting vegan bowls.It's been a while since I posted a polenta bowl recipe.

Serve in one medium bowl with a spoon so guests can drizzle some extra sauce into their spring rolls following their initial bite.