120 s warm warm sauce Recipes

vegetable cooking spray, onion, chopped, frozen chopped spinach, thawed and well drained, all-purpose flour, milk, pace picante sauce, shredded part-skim mozzarella cheese, tortilla chips or fresh vegetables

warm water, yeast, flour, olive oil, sugar, salt (i use kosher), elbow macaroni, cheese sauce (ragu double cheddar sauce preferred), butter, salt and pepper, to taste

warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, minced, crushed red pepper flakes, chinese five-spice powder, grated orange peel, olive oil, skinless, boneless chicken breast halves, cubed, water, uncooked white rice, cornstarch, cold water, chopped green onions for garnish

legs, flour, clarified butter, garlic cloves (minced ), fresh parsley (chopped ), fresh basil (chopped ), fresh chives (finely chopped ), fresh tarragon (finely chopped ), calvados (apple brandy, warmed), dry white wine, sour cream, worcestershire sauce, capers, legs, flour, clarified butter, garlic cloves (minced ), fresh parsley (chopped ), fresh basil (chopped ), fresh chives (finely chopped ), fresh tarragon (finely chopped ), calvados (apple brandy, warmed), dry white wine, sour cream, worcestershire sauce, capers, warm water, lemons (sliced ), loaves french bread (sliced )

sage flavored ground breakfast sausage, chopped onion, all-purpose flour, milk, poultry seasoning, ground nutmeg, salt, worcestershire sauce, hot pepper sauce, active dry yeast, warm water (110 degrees f/45 degrees cup), warm buttermilk (105 to 115 degrees f/43 to 46 degrees cup), all-purpose flour, white sugar, baking powder, baking soda, salt, shortening, butter, melted

vegetable oil, onion, chopped, garlic, minced, dried thyme, dried rosemary, salt, pepper, lean ground beef, all-purpose flour, heinz tomato ketchup, heinz tomato juice, heinz worcestershire sauce, dijon mustard, frozen mixed vegetables (such as peas and carrots), cooked, warm, mashed potatoes, butter, garlic, minced, warm milk

milk, creme fraiche, eggs, lemon zest, flour, salt, sugar, butter, butter, peaches, peeled, cored and sliced thin., brown sugar, lemon, juiced, cinnamon, nutmeg, recipe caramel sauce , recipe follows, vanilla ice cream, powdered sugar, for garnish, mint sprigs, for garnish

extra-virgin olive oil , 1 turn around the pan in a slow stream, crushed red pepper flakes, ground sirloin (90 percent lean ground beef), onion, chopped, garlic , crushed under the flat of your knife with the heal if your hand, allspice , a sprinkle or 2 pinches (secret ingredient), coarse salt and black pepper, portobello mushroom cap, finely chopped, a couple of glugs ) red wine, beef broth or stock, see cook s notes, crushed tomatoes , see cook s notes, a handful chopped flat-leaf parsley, rigatoni, cooked to al dente, parmesan or romano, grated, for garnish, warm crusty bread , as an accompaniment

boneless skinless chicken breasts, cornstarch, oil, soy sauce, sugar, garlic powder, ginger powder, walnuts, chopped or broken into large pieces, water, warm, soy sauce

semi sweet chocolate, broken into small chunks, sugar, warm water, light corn syrup, unsalted butter, melted, vanilla extract

olive oil, sliced yellow and red bell peppers, refrigerated pizza dough, grated mozzarella cheese, fontina cheese, cooked chicken breast, cut into 1-inch pieces and warmed, barbecue sauce, salt, pepper, chopped flat-leaf parsley

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

warm water, warm water, oil, bread flour, all-purpose white flour, sugar, salt, dried oregano, garlic powder, active dry yeast, pizza sauce, pepperoni, mozzarella cheese, parmesan cheese

warm water (110 degrees f), active dry yeast, unbleached all-purpose flour, sugar, kosher salt, unsalted butter, melted, baking soda, saucepan water, egg, lightly beaten, pretzel salt or sea salt, chicken sausage franks and 9 beef cocktail franks, truffle oil, truffle pate, ketchup, truffle oil, chopped chipotle in adobo sauce , plus 1/2 tsp sauce, truffle oil, wasabi caviar (frozen tobiko, masago aka flying fish roe), this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

warm water (105o to 115of), active dry yeast, olive oil, salt, bread flour, soy sauce, olive oil, puchased prepared wasabi (from sushi counter), minced peeled fresh ginger, thick ahi tuna steak (14 to 16 oz), olive oil, chopped green onions

warm water (2 gallons), kosher salt (must use only), light brown sugar (well -packed), black peppercorns (can use 1 tbsp coarse ground black pepper), fresh coarsely chopped garlic (or slice the cloves into thirds ), worcestershire sauce (optional), whole turkey (up to 20 lb)

warm water, sugar, dry yeast, milk, unsalted butter, all-purpose flour, plus more for kneading, cornmeal, plus more for the pan, egg, beaten, salt, mozzarella, olive oil, for coating bowl, sugar, prepared marinara sauce, canned stewed tomatoes, strained and coarsely chopped, grated mozzarella, onion, finely chopped, sliced mushrooms, sliced pepperoni, dried basil, dried oregano

active dry yeast, warm water (110 degrees f), all-purpose flour, salt, olive oil, warm water, ketchup, tomato puree, tomato paste, worcestershire sauce, white vinegar, sliced onions, granulated garlic, sugar, salt, dried basil, black pepper, water, barbecue sauce, low-moisture, part skim shredded mozzarella (recommended : wisconsin), pasteurized process shredded cheddar (recommended : wisconsin), barbecue meat (cooked and chopped pork shoulder), heated