Spread a layer of the BBQ
sauce over the surface, leaving about 1 / 4 - inch border around the edges.
Distribute
the sauce over the surface of the crust.
Spread cranberry
sauce over surface of the dough, leaving about at least a 1/2 inch border around the edges.
Mix the olive oil with the remaining 1/4 cup BBQ sauce and spread 2 T. or so of
the sauce over the surface of the dough, leaving a 1/4 - inch border uncovered.
Not exact matches
Sprinkle roughly chopped walnuts on top of apple slices (enough to cover the
surface), pour caramel
sauce over the walnuts.
Pour the enchilada
sauce over the top and spread across the
surface of the corn cake.
Pour the
sauce over the chicken, making sure all
surfaces are coated.
Mix together the miso paste, soy
sauce, nutritional yeast, lemon juice and turmeric in the marinating dish, then slice the tofu length ways, prick the
surface with a fork and place in the dish to marinate for up to a day before making the curry, turn
over half way through the marinating time.
In a small saucepan set
over medium heat, add the
sauce and cook until bubbles start to break on the
surface, 5 to 10 minutes.
Pierce entire
surface liberally with a fork; pour enchilada
sauce over top.
After 24 hours, transfer the cheese to a serving plate, shape it into a flattened ball, and then spread the caramel
sauce all
over its
surface area.
Brush second skin with 2 tablespoons Seasoning
Sauce, and scatter one - third of mushroom mixture
over top, spreading out to cover sheet on all
surfaces.
Skim off any excess fat (if any) from the
surface of the
sauce and pour the
sauce over the short ribs and garnish with more diced scallion greens.