Once the flavor has been adjusted to your desired preference, make a slurry with 1 tablespoon of the tapioca by removing 3
tablespoons of the cheese sauce from the sauce pan and mixing in the 1 tablespoon of tapioca
Not exact matches
The filling is a mixture
of lean ground beef and refried beans — each taco got about 2 - 3
tablespoons of filing, then half a slice
of American
cheese and some taco
sauce.
* 1
tablespoon olive oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato
sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan
cheese for serving - optional
Burgers -1 pound
of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a
tablespoon of reserved adobo
sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack
cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
You'll Need — 1
tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti
sauce — 2 ounces (1/4
of 8 - ounce package) cream
cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella
cheese — 2
tablespoons grated Parmesan
cheese
1 Round Brie or Camembert
cheese (170g) 2
tablespoon of jellied cranberry
sauce 1
tablespoon of chopped walnuts
Also, you have the good makings
of a traditional Mexican enchilada
sauce, remove the beans and the tomato products from the chili and add several more
tablespoons of chile powder, some flour to thicken, chopped onion, broth, corn tortillas and a filling
of cheese or your favorite.
Top with half
of the Monterey jack
cheese, cheddar
cheese, chicken and drizzle 4 to 5
tablespoons of buffalo
sauce on top.
Repeat layering with remaining Monterey jack
cheese, cheddar
cheese, chicken and another 4 to 5
tablespoons of buffalo
sauce.
Top the Canadian bacon side
of the grilled
cheese with the poached egg and spoon about 1 to 2
tablespoons of the Hollandaise
sauce over the top
of the egg.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar
cheese, cut into small cubes 1
tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3
tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire
sauce 1 dash hot
sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar
cheese, grated
For my version
of the turkey pizza meatloaves I combine 2 pounds
of 93 % lean ground turkey, 1 cup
of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon
of garlic powered), 1/2 cup pizza
sauce, 1/2 cup grated Parmesan
cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon
of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2
tablespoons of reduced fat mozzarella
cheese, ~ 2
tablespoons of pizza
sauce, and 3 turkey pepperonis (full recipe will come later).
Add a couple
tablespoons of grated
cheese and a dose
of hot
sauce... Great stuff.
Tofu ricotta (see recipe below)
Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara
sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3
tablespoons nutritional yeast 1
tablespoon dried basil 1
tablespoon oregano 1
tablespoon garlic powder Salt and pepper to taste
Cheese sauce 1 cup
of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3
tablespoons tahini 3
tablespoons whole wheat flour 2
tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1
Tablespoon vegetable oil 1/4 cup white wine juice
of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot
Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle
of shredded
cheese.
ingredients ROASTED GARLIC: 1
tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream
cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2
tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1
tablespoon of water) hot
sauce (to serve) Kosher salt and freshly ground black pepper (to taste)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2
tablespoons honey 2 teaspoons hot
sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1
tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta
cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces)
of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2
tablespoons chopped rosemary (fresh) 1 bay leaf 2
tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta
Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translu
Sauce DIRECTIONS In a heavy stainless steel
sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translu
sauce pan sauté the onions and garlic in 1
tablespoon olive oil until soft and translucent.
Cooking Spray 2 - 4 cloves
of minced garlic 16 slices
of pepperoni, coarsely chopped * 1/4 teaspoon
of dried oregano 1 1/2 cups
of lower - sodium marinara
sauce 2
tablespoons of chopped fresh basil (or 1/2 tsp
of dried) 2 teaspoons olive oil 1 1/2 pounds
of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella
cheese
1
tablespoon butter 1/2 cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire
sauce 2 slices
of thickly sliced bread 1 cup greens, chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream
cheese) salt & pepper
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2
tablespoons finely chopped chives 1 1/2
tablespoons finely chopped dill 1 1/2
tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4
tablespoons Frank's Hot
Sauce 2
tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack
cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
Top with 1 - 2
tablespoons of pizza
sauce, another small slice
of mozzarella, and some parmesan
cheese.
Lay the chicken flat on chopping board, and place about 1 - 2
tablespoons of tomatoes followed by 1 - 2
tablespoons of the cheddar
cheese and Tabasco ® original
sauce.
Add 1
tablespoon of tomato
sauce, a vegan
cheese slice (cut in halves) and 7 slices
of vegan chorizo on each pizza boat.
Mix in 2 - 3
tablespoons of the pasta
sauce and all
of the shredded
cheese.
Step 8Top with 1
tablespoon of Pasta
Sauce and divide the 1 cup
of mozzarella
cheese among the chicken.
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2
tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot
sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans
of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella
cheese (optional)
1 cup uncooked quinoa, rinsed 2 cups water 1
tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice
of 1 small lime 1 teaspoon ground cumin 1
tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada
sauce 2 cups shredded Mexican
cheese
Cheese sauce 2 tablespoons butter 2 tablespoons flour 1 cup heavy cream, half and half or milk 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces cheese, grated (use your favorite or a mix of favo
Cheese sauce 2
tablespoons butter 2
tablespoons flour 1 cup heavy cream, half and half or milk 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces
cheese, grated (use your favorite or a mix of favo
cheese, grated (use your favorite or a mix
of favorites)
Add slices
of eggplant to cover, spoon about a
tablespoon of sauce on each slice, rip off some fresh mozzarella and add pieces to each slice then sprinkle with romano
cheese and torn basil.
Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side
of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan
cheese, 1
tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1
tablespoon soy
sauce or tamari and 2
tablespoons extra virgin olive oil.
2
tablespoons extra-virgin olive oil 8 oz (250 g) mushrooms, sliced 1 clove garlic, minced 1 lb (500 g) lean ground beef, 90 percent 1
tablespoon Worcestershire
sauce 1 large egg, beaten with a fork Salt and freshly ground pepper4 whole - wheat burger buns Sautéed onions for serving Baby spinach leaves for serving 4 slices
of part - skim mozzarella
cheese (optional)
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego
cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full - fat canned coconut milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2
tablespoons of dijon mustard (plus more for serving + smearing) 2
tablespoons of worcestershire
sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
I tried adding parm
cheese, cholula hot
sauce, salt - these made it ok, but it really needs 2
tablespoons of something.
Spread about 2
tablespoons of pizza
sauce on each potato half, followed by 2 to 3
tablespoons grated vegan
cheese and steamed vegetables.
Top the
sauce on each breast with half the Italian seasoning, three pepperoni slices and a
tablespoon of the shredded
cheese.
Add 1/2 cup
of the
sauce from the pan to the chicken along with the shredded
cheese, diced celery and a
tablespoon of the blue
cheese dressing.
1 pound ground beef or sausage 2 cans (26 ounces each) condensed tomato soup 6-1/2 cup water 1 jar (28 ounce) spaghetti
sauce (I use one quart
of homemade) 1
tablespoon Italian seasoning 1 - 16 ounce bag rotini noodles 2 cups cheddar
cheese
Also make optional
sauce with 5 ounces
of goat
cheese and 2
tablespoons of milk; melt the
cheese with the milk over medium heat, stirring constantly.
4 slices stale white bread 1 cup milk 1 pound lean ground beef 1/2 cup grated Parmesan
cheese 2 slices smoked ham or bacon, minced 2 cloves
of garlic, minced 1
tablespoon Bel Soley Papaya Pepper
Sauce 1/2 cup flour Oil for frying Bel Soley Papaya Pepper
Sauce for dipping
pepper jack
cheese $ 1.00 2 green onions $ 0.20 1 small avocado $ 1.00 Instructions Chop or shred the chicken breast and mix with 2 - 3
tablespoons of BBQ
sauce until the meat is well coated.
Place two
tablespoons of the barbecue
sauce on each onion and top with two
tablespoons of the
cheese, if using.
I used my Easy and Healthy Pizza
Sauce (https://www.oatmealwithafork.com/2013/06/07/easy-and-healthy-homemade-pizza-
sauce/), topped with a handful
of Trader Joe's light mozzzarella
cheese and about a
tablespoon of grated parmesan on top
of that.
♥ 3 small - med zucchini, grated, drained (this is about 1 1/2 cups once drained) ♥ 4 brussels sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan
cheese, crumbled ♥ 2
tablespoons flax ♥ 2
tablespoons chia seeds ♥ 2
tablespoons almond meal ♥ 2
tablespoons sunflower kernels ♥ 1
tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or
sauce of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
cheese sauce 4 thin carrots, 8 inches in length vegetable broth 2 cups chickpeas 4 cloves
of garlic 2 to 3
tablespoons apple cider vinegar 1/2 teaspoon smoked paprika 1/8 teaspoon ground cumin 2
tablespoons nutritional yeast sea salt & black pepper 2 cups plant milk, or more to thin
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1
Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices
cheese or vegan
cheese (optional) Pasta
sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions
You'll need 15 - 16 gluten - free corn tortillas which I laid out a few at a time on a cutting board then filled with a few
Tablespoons of the shredded chicken, a spoonful
of sauce, and a sprinkling
of shredded Mexican - Blend
cheese.
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1
tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3
tablespoons tomato paste 2
tablespoons Dijon mustard 2
tablespoons Worcestershire
sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar
cheese, divided For serving: (optional) 1 cup chopped hearts
of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
1 (8 - ounce) package cream
cheese, at room temperature 1/4 cup shredded Wisconsin sharp cheddar
cheese 2
tablespoons beer, preferably Schlitz or Spotted Cow 2 teaspoons hot
sauce, preferably Wisconsin Badgers 1/4 teaspoon black pepper Pinch
of salt 6 slices thick - sliced bacon 12 jalapeño chiles, seeded
To make this hot
cheese sauce, you'll start by melting 2
tablespoons of Cabot Unsalted Butter in a saucepan over medium heat.