Sentences with phrase «cook sauce until»

Cook the sauce until it is thickened and gravylike, about 10 minutes.

Cook sauce until reduced to desired consistency (this step can be omitted and lamb can be served right out of the pot if so desired for a more rustic presentation).

Cook sauce until liquid has reduced a little, about 4 minutes.

If you decide to make your own caramel, it is important to cook the sauce until it is a nice golden brown (caramel) color.

If you go the cream route, just make sure you cook the sauce until it's noticeably thickened, but know that it will thicken substantially (and quickly!)

Remove the pan from the heat and flame with a lighter or continue to cook the sauce until the alcohol burns.

Cook the sauce until reduced by three fourths.

Over medium high heat, I cooked the sauce until it had reduced by about half.

To freeze: Follow recipe through cooking sauce until thickened.

Not exact matches

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

Add the catfish, beans, cilantro, and fish sauce, and cook over medium heat for ten minutes, or until the beans are tender.

Salsas retain their texture while a sauce is cooked and then usually pureed until smooth.

All of the ingredients are pounded together in a mortar until they are very smooth, and then are cooked in coconut milk until a silky sauce is formed.

Cook like this for 2 - 3 minutes until a thick caramel type sauce has formed.

Also made a little pumpkin - apple spice sauce, by cooking apple with some spices and water (cinnamon, nutmeg, cloves & cardamom) until all the water is absorbed and apple is tender.

Continue to cook the curry sauce until it is quite thick.

Cook over medium heat until sauce begins to thicken and caramelize (7 - 10 mins).

Cook while stirring over low heat for 10 minutes, until the sauce is heated through and the jelly is completely dissolved into the sauce.

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

Cook the pasta until just al dente and toss with the sauce.

To make the sauce, add onions, garlic and seasoning to a small saucepan and cook over medium heat until fragrant and the onions become translucent, 2 - 3 minutes.

When cooking the sauce with 2 cups milk, do you have to cook and keep stirring until it thickens?

Cook until the sauce thickens, 2 to 3 minutes.

Allow the chicken to simmer in the sauce until the romaine (or spinach) has wilted and everything is heated through (being sure your chicken is cooked thoroughly).

Add cooked pasta to sauce and fold until sauce coats the pasta.

Reduce the heat to medium and continue cooking until the sauce has thickened slightly, about 3 minutes.

Add minced chipotle, lime juice and lime zest and continue to cook until all berries have popped and sauce is thickened, about 5 more minutes.

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.

Spoon 3 tablespoons marinara sauce over each loaf and baked until cooked through for about 35 - 45 minutes.

Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about small clumps) then stir in the yogurt just until combined (the mixture will be very thick but fear not) pour the entire contents back into the slow cooker and use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency.

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

Keep the sauce warm until chicken is finished cooking.

In a large sauce pan, combine marinara sauce with the cooked meatballs, and simmer own low until sauce is heated through, about 3 - 5 minutes.

Cook chicken breasts with garlic + ginger in soy sauce + oyster sauce until not longer pink in center.

While cooking, I brush them generously with pineapple BBQ sauce (more on that below), and cook them until they are tender, juicy, and slightly charred.

Spoon 3 tablespoons marinara sauce over each loaf and baked until cooked through for about 35 — 45 minutes.

Cook over medium heat stirring regularly until you have a thick chunky sauce (about 10 minutes).

Cook until the sauce becomes thick and the cherries are tender — about 5 minutes.

Cheesy Enchilada Stuffed Peppers Print Prep time 20 mins Cook time 55 mins Total time 1 hour 15 mins Peppers stuffed with ground beef, corn, rice and sharp cheddar cheese smothered with spicy red sauce and baked until deliciously hot.

Add more cooking liquid as needed, until sauce reaches desired consistency.

Cook until sauce thickens, about 20 minutes.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Add the soy sauce and cook until reduced by half, about 1 minute.

Cook chicken in the sauce, stirring around often until bubbly and thickened.

Taco Enchiladas with Cheese Sauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the eSauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the esauce and baked until bubbly hot making for some of the best comfort food on the face of the earth!

Make 2 cups of rhubarb sauce: 3 — 4 cups of coarsely chopped rhubarb cooked with 2/3 — 1 cup of sugar and a pinch of salt for eight or ten minutes until just tender.

Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes.

Bring this mixture to a simmer and cook until the sauce begins to thicken.

Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.