Sentences with phrase «tablespoon sriracha sauce»

The ratio is 1/2 cup of mayonnaise to 1 tablespoon sriracha sauce mixed well.

Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons finely chopped garlic, divided 3 green onions, green part finely sliced and divided 1/4 cup oil 4 oz sliced white or baby bella mushrooms 3 cups broccoli florets 1/2 cup sliced red onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch

For the aioli dip, mix together in a bowl, 4 tablespoons of mayo (I use Just Mayo), 2 cloves of garlic minced, 1 tablespoon lemon juice, 1 tablespoon Sriracha sauce (for more heat add more Sriracha,) and a couple pinches of salt and pepper.

For The Sauce: 4 Tablespoons Soy Sauce 3 Tablespoons Oyster Sauce 1 Tablespoon Sriracha Sauce 2 Tablespoons Honey 1 Tablespoon Grated Ginger Juice of 2 Limes 4 Green Onions, Minced 1 Tablespoon Rice Vinegar 1 Teaspoon Cornstarch 1/4 Cup Finely Chopped Peanuts

3 large red bell peppers 2 1/2 tablespoons white wine or white balsamic vinegar 4 garlic cloves, pressed 2 red jalapenos, stemmed, seeded, chopped 1 teaspoon ground cumin 1 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 2 teaspoons to 1 tablespoon Sriracha sauce, to taste 1/4 cup extra-virgin olive oil

I added: 1 squash sliced thin 4 mushrooms sliced thin 1 tablespoon sriracha sauce

-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1 cup fresh or frozen corn3 Tablespoons fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1 fresh California Avocado, peeled, pit removed and cut into bite sized pieces1 cup grape tomato halves1 head romaine lettuce, washed and cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]

3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more, for serving 1 tablespoon unsalted butter 1 teaspoon chili powder 1/4 teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground chipotle pepper, for serving (may substitute smoked paprika) Pinch dried rosemary, for serving

4 bone - in, skin - on chicken thighs Salt and black pepper, to taste 4 tablespoons unsalted butter, divided into 3 tablespoons and 1 tablespoon 8 cloves garlic, minced 1/2 onion, chopped 4 - 5 small potatoes, chopped 1 green bell pepper, chopped 1/3 cup brown sugar 1/3 cup tablespoons Sriracha sauce garnish green onion, sliced

Not exact matches

Was it really 1 Tablespoon of fish sauce for the Tropical Sriracha Chicken marinade?

1 tablespoon honey 1tablespoon melted butter 1tablespoon soy sauce 1/2 tablespoon olive oil 1/2 tablespoon toasted sesame oil 1 clove minced garlic Sriracha to taste

1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon ofsauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon ofSauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt

1 tablespoon sesame oil 1 tablespoon Sriracha 1 tablespoon soy sauce 1 pound ground beef 2 ounces Cabot Extra Sharp Cheddar, sliced or Extra Sharp Cracker Cuts 2 tablespoons Cabot Plain Lowfat Greek Yogurt 1/2 teaspoon soy sauce 1 tablespoon Sriracha 2 burger buns 1/4 cup mild kimchi

, 1/2 teaspoon soy sauce, and 1 tablespoon Sriracha.

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

In a small bowl, combine Cabot Plain Lowfat Greek Yogurt, 1/2 teaspoon soy sauce, and 1 tablespoon Sriracha.

1/4 cup soy sauce 1 teaspoon sesame oil 2 tablespoons honey 1 - 2 teaspoons Sriracha (or other hot sauce) 3 slices fresh ginger root 2 cloves garlic, crushed

2 tablespoons almond meal 1/2 cup Blue Diamond Sriracha Almonds 2 sheets paper - thin roasted seaweed Sriracha sauce for drizzle

Whisk together 1/4 cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less - sodium soy sauce, 1 1/2 teaspoons sambal oelek or Sriracha, and 1/4 teaspoon salt.

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)

Tempeh Marinade — Braggs Aminos (or low sodium soy sauce), 4 tablespoons — Orange, juice from 1/2 small fruit — Natural peanut butter, 2 tablespoons — Maple syrup, 3 tablespoons — Ginger, 1 - inch knob chopped — Garlic, 3 cloves minced — Sriracha or hot sauce to taste

2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten

I cut the mayonnaise down to three tablespoons and added one mashed avocado and the juice from one, small lime and about one teaspoon of Sriracha sauce and several minced garlic cloves.

INGREDIENTS 1/4 cup tomato juice 2 ounces vodka 1 tablespoon lemon juice 1/2 teaspoon Sriracha sauce 1/2 teaspoon prepared horseradish 1/4 teaspoon salt - free herbal seasoning mix 1 dash shoyu Sea salt and black pepper, for serving Lemon wedges, for serving Cherry tomatoes, for serving

Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!

Mash one avocado and divide evenly between tops and bottoms of rolls; drizzle sriracha sauce over mashed avocado; place one cutlet on bottom of each roll and top with 2 tablespoons corn salsa mixture.

3 tablespoons peanut oil 1 tablespoons Thai red curry paste 3/4 cup water 1 1/4 cups tamarind soup 1/4 cup honey, plus more to taste (I added 1 tablespoon more at end) 1/4 cup fish sauce 1 teaspoon sriracha Asian chili garlic sauce

1 1/2 tablespoon hoisin sauce (preferably Koon Chun) 1 tablespoon soy sauce 1 tablespoon crushed salted roasted peanuts (smashed with side of chef's knife) 1 1/2 teaspoons ketchup 1 teaspoon unseasoned rice vinegar 1/4 teaspoon sriracha chile garlic sauce 1 tablespoon water

I used about two tablespoons of sriracha in the sauce, adjust this to the level of heat your family likes.

What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)

Dynamite Sauce 1/2 cup Kewpie Japanese mayo 1 - 2 tablespoons Sriracha, to taste 1 garlic clove, smashed to a paste 1 teaspoon sugar

Combine the peanut putter, 2 tablespoons of the soy sauce, maple syrup, and sriracha, if using, in a small bowl.

1/2 cup of non fat plain Chobani 1/2 teaspoon of ground cumin 2 - 3 tablespoons of Sriracha sauce (depending on your taste)

2 teaspoons curry powder 1 teaspoon chili powder 1/2 teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano

12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice

Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)

Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves of garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons lime juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves of garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons lime juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to taste

TARE 2 tablespoons miso paste (I use yellow) 50 ml (1/4 cup) tablespoons tamari or shoy sauce 50 ml (1/4 cup) mirin 5 garlic cloves, crushed 1 1/2 tablespoons Sriracha 3 tablespoons chickpea flour 1 1/2 tablespoon tahini 1 tablespoon toasted sesame oil 1 tablespoon tamarind paste 1/2 tablespoon freshly grated ginger

1 large white onion 1 cup raw cashews, soaked in water for a couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce

Bring the soup up to a light simmer over high heat and whisk in the chili paste or Sriracha sauce; start with 2 tablespoons to be safe, then add more as desired, and mix well to dissolve.

1 1/2 tablespoons low - sodium soy sauce 1 lime, juiced and zested 1 tablespoon plus 2 teaspoons honey 1 tablespoon Sriracha (plus more for serving) 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 2 peaches, cut into 16ths 24 fresh basil leaves

Easy Baked Tofu 1 package (12 - ounces) tub - style extra firm tofu 1 tablespoon tamari (soy sauce) 1 tablespoon white wine, mirin, sake or orange juice 1 tablespoon hoisin sauce 1 1/2 teaspoons sriracha sauce 1/2 teaspoon toasted sesame oil

organic tempeh, sliced * 1/2 cup chopped cilantro * 3 tablespoons tamari or soy sauce * 1 teaspoon organic sugar * sesame seeds (optional) * homemade or store - bought sriracha to taste

Making peanut dressing: In a bowl, combine the peanut butter, miso paste, lime juice, honey, Sriracha sauce, 2 cloves of pickled garlic, grated ginger, peanut oil and 1 tablespoon sesame oil.

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

6 cups Vibrant Vegetable Stock (see recipe) 2 tablespoons sugar 4 tablespoons minced parsley 2 tablespoons minced garlic 4 tablespoons minced scallion 1/2 cup soy sauce 2 teaspoons ground ginger 4 teaspoons freshly ground white pepper 2 tablespoons chopped watercress 2 tablespoons chopped cilantro 2 cups snow peas cut diagonally 3 lemons, sliced thinly Asian hot sauce, such as Sriracha, to taste

Stir in two tablespoons of soy sauce, a teaspoon of fish sauce, a small spoonful of sambal oelek or other hot sauce (like sriracha), and a tablespoon of brown sugar, cooking until the liquid is almost completely reduced.

Dipping Sauce: 3/4 cup Greek whole milk yogurt 1 tablespoon Sriracha 1 small garlic clove, minced 1/4 teaspoon salt

Caesar dressing ingredients • 1 cup cooked white beans, plus cooking liquid / liquid from can to achieve desired dressing consistency • 2 tablespoons freshly squeezed lemon juice • 1/2 tablespoon Dijon mustard • 1/2 tablespoon vegan Worcestershire sauce • 1 teaspoon capers • 1/2 teaspoon maple syrup • 1/4 teaspoon sriracha • 1 garlic clove • sea salt — to taste • freshly ground black pepper — to taste • 2 tablespoons olive oil