Sentences with phrase «tablespoons of the sauce»

Top each polenta round with tablespoon of sauce.

Mix a few tablespoons of the sauce in with the pulled pork.

Add remaining ingredients in the following order, and toss after each addition: noodles, 3 tablespoons of the sauce, chicken, 1 cup of the bean sprouts, and 1/4 cup of the sunflower seeds.

When substituting sauces for chipotle pods, an approximate equivalent is one tablespoon of sauce per pod.

To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.

Set aside 2 tablespoons of the sauce and refrigerate.

Mix a few tablespoons of the sauce with the cauliflower couscous and serve immediately.

The best part is that since each pizza only uses 1 — 2 tablespoons of sauce, you can freeze the remaining sauce in an ice cube tray so you always have sauce on - hand for future grain - free cauliflower pizzas!

Spray or lightly oil a glass casserole dish and spread about a tablespoon of sauce on the bottom of the dish.

Add 2 tablespoons of the sauce, toss to coat then remove tofu to a plate and return pan to high heat.

They should hold approximately 2 tablespoons of sauce.

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.

Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella.

Place salmon in baking pan and brush with approximately 3 Tablespoons of sauce (reserve remaining sauce for serving).

Assemble the casserole as follows: (1) Pour 2 tablespoons of sauce into the bottom of the dish, tilting the dish to coat evenly.

Drizzle 1 tablespoon of sauce on top, and garnish with chopped peanuts.

Place 1 tablespoon of sauce in the center and top with 1 cube of mozzarella along with your preferred toppings.

Set aside 1 1/2 tablespoons of the sauce.

Serve hot, spooning 2 to 3 tablespoons of sauce over each portion of cooked sausages cut crosswise into 1 - inch pieces.

(Note: One seven - ounce can of chipotles in adobo yields about 10 chiles and 1 1/2 tablespoons of sauce.)

Add in 2 Tablespoons of sauce per person in a pan and heat through.

Drizzle the top with another 2 tablespoons of the sauce.

Drizzle the top with another 2 tablespoons of the sauce.

Drizzle 2 tablespoons of the sauce on top.

That means everyone gets 2 pancakes and 2 tablespoons of sauce which I found to be more than enough (it's pretty sweet!

Pour a few tablespoons of the sauce into a small bowl and brush this sauce over the salmon.

Tip: Each pizza uses about 1 - 2 tablespoons of sauce.

Thank you Christie from Kitchen Hoor's Adventures for hosting and here is the nutrition for 1 tablespoon of sauce is:

Add 3 - 4 tablespoons of the sauce, then toss well to coat.

Not exact matches

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

If you do not have Jezebel sauce, whisk 3 1/2 tablespoons of apple jelly or pineapple preserves with 1 1/2 teaspoons of prepared horseradish or Dijon or spicy mustard.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Mix together soy sauce, liquid smoke and one tablespoon of lemon juice.

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.

When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.

When the brownie mix is stirred and smooth, add 1/2 Tablespoon of the 8o8 hot sauce.

Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic, chopped fresh basil, salt and pepper to taste.

For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or to taste

8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

When you are ready to serve, drizzle a tablespoon of caramel sauce on top (such as my homemade one.)

I added a tablespoon of some cashew nut butter I made, and injected them with homemade salted caramel sauce after scooping out the cookie dough.

For the filling 4 salmon fillets 1 bag (250g) of spinach or used frozen spinach as I did to make this quicker 1 teaspoon wasabi powder or paste 1 tablespoon of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon of soy sauce Salt and pepper to taste

Remove the top slice of bread and spread 2 tablespoons of Jezebel sauce on each sandwich.

Take the container of frosting and add 1/2 to 1 Tablespoon of the 8o8 hot sauce and stir it in for a little extra kick.

Please note that 2 tablespoons of soy sauce is being mixed into 1/3 cup of honey, resulting in a golden color.

1 tablespoon dark sesame oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup of hoisin sauce (click here for a recipe to make your own!)

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

Add the 2 lbs of pitted cherries, 1 cup brown sugar, 1 cup red wine, 2 star anise, 1 orange peel and 1 tablespoon of cornstarch to a sauce pot and bring to a boil over a medium - high heat.