Sentences with phrase «sauce over each pepper»
Pour enchilada sauce over peppers evenly.
https://aggieskitchen.com/
Spoon 2 heaping teaspoons of the marinara sauce over each pepper.
Spoon marinara sauce over peppers.
Not exact matches
Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef.
A quick - to - fix dish of sautéed chicken, red bell pepper and chunks of fresh pear tossed in a lightly spiced rum sauce and served over rice.
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Then to top things off, a homemade chimichurri sauce using fresh parsley, garlic, olive oil, and a pinch of red pepper flakes is drizzled over the top of each meatball.
Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and sliced olives.
Penne with Swiss Chard & Leeks in Cream Sauce In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste.
Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).
In college, I ate a very unhealthy version - white rice with some soy sauce, sesame oil, a sprinkling of ground red pepper, and a fried egg on top (over easy) along with some dried seaweed and other side dishes.
Tomato Pepper Chops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minutes.
While sauce is boiling, season chicken with salt and pepper on both sides, grease a skillet and cook chicken on both sides 1 - 2 minutes over medium heat, just enough to brown the very outside.
Ate the stuff peppers with sauce spooned over them.
Sprinkle the olive oil, fish sauce, salt and pepper over the sprouts and toss with a large spatula to coat.
Kale Pesto Pasta from Hold the Grain (omit pepper) Bacon Pesto Pasta from Autoimmune Wellness Wild Nettle Pesto Pasta from Forest and Fauna Garlic Rosemary Zoodles from Real Food & Love Roasted Veggie Pasta Sauce Over Zucchini Noodles from The Tasty Alternative (ensure the Italian seasoning is pepper - free) Paleo Alfredo with Caramelized Leeks & Bacon from Meatified Summertime Pastaless Salad from He Won't Know It's Paleo Spiralized Daikon and Apple Slaw from Adventures in Partaking Sweet Potato Garlic Shoestring Fries from Comfort Bites Easy Crunchy Spiralizer Baked Sweet Potato Chips from Biohackers Recipes Zucchini Noodles with Nut and Seed Free Pesto from Kaiku Lifestyle (omit pepper) Ginger Garlic Parsnip Noodles from Meatified Hot Beet Noodle Salad from Paleo in Comparison (omit pepper)
SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder and cumin and cook over medium - high heat until beef is browned and crumbled (about 7 minutes) Add garlic and cook for an additional minute.
In a saucepan over medium heat, add cayenne pepper sauce, butter, white wine vinegar, Worcestershire sauce, and garlic powder.
Step 1 — In a saucepan over medium heat, add butter, cayenne pepper sauce, white wine vinegar, Worcestershire sauce, and garlic powder.
All I remembered is that it had peppers, steak and soy sauce in it and was served over white rice.
When it browns completely on the bottom, remove it from the grill, flip it over and place the sauce, mozzarella cheese, peppers, purple onion and sliced chicken on top
Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil, salt, freshly ground black pepper and a pinch of crushed red pepper flakes.
Season with black pepper and keep warm over low heat while you prepare the sauce.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Pour the sauce over the veggies, season with salt and pepper, and toss to combine.
Cajun seasoned shrimp are combined with shallots, mushrooms, and roasted red peppers in a simple white sauce served over fettuccini.
~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy sauce
Rinse peppers over the blender / food processor, with the coke, to get all yummy the sauce.
Made of scorpion pepper, this sauce is tasty in drops over omelets, seafood, and melted cheese.
Pour 1/3 to 1/2 cup sweet chili sauce over top, then stir until the bell pepper and tofu are coated in the sauce.
Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook over medium heat with a drizzle of olive oil.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.
Combine the barbecue sauce, bacon crumbles, chili paste, red pepper flakes, and room temperature cranberry sauce over the meatballs and stir.
Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3 - 5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until onions and garlic begin to golden.
Pour about half of the tomato sauce over the stuffed peppers.
Bell pepper, onion, garlic and Worcestershire sauce are also added to help season the thick and chunky sauce that is delicious served over rice, noodles and mashed or baked potatoes.
Mix mayonnaise, pepper, wholegrain mustard and lime juice together and spoon sauce over fish tortilla.
Balsamic - Glazed Filet Mignon from Alida's Kitchen — A simple sauce of wine, balsamic vinegar, soy sauce, garlic and red pepper flakes is drizzled over seared and oven - finished filets.
While the pork chops bake, combine the bourbon, brown sugar, soy sauce, garlic, salt and pepper in a small sauce pot over medium high heat.
Hot pepper sauces are ALL over the internet.
Slice breasts crosswise into 1 - inch thick slices; arrange over salad greens and serve with red bell pepper sauce.
Chopped onions are always cooked to translucency in the lard; Paprika and sour cream are added to pan drippings after meats have been browned to make a rich sauce, which is then served over meat and peppers.
Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes.
Pour this sauce over the pork chops and garnish with the pickled pepper strips.
As of January they had amassed over 550 bottles of «strictly pepper sauces — no chili sauces or salsas» — which includes products from as far away as Bali, Peru, and Korea.
To make the sandwich, spread the sauce over the two slices of bread, lay the slices of prime rib meat over one of the slices, add salt and pepper to taste, and top with the other bread slice.
Pour the negi - yaki sauce over the tofu, spooning the peppers and scallions on top of the tofu.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.