Sentences with phrase «cook the sauces first»

Cook the sauces first, so that they are ready when the eggs are done.

Not exact matches

I would defiantly recommend not steaming the potatoes first, 1 hr is PLENTY of time for the potatoes to cook from raw in the tomoatey, coconut sauce.

The first time I had chicken cooked caramel sauce was at The Slanted Door in San Francisco.

I would add the hot sauce at the very end of cooking so you can taste the chicken first and know how much if any you want to add.

The first statement I need to make is that I really love the new Herdez Cooking Sauces that are making their way to your grocery stores this week.

It had to be quick because the chicken was already in the oven for the first 20 - minute cooking stint before the sauce was supposed to go on.

I mixed up the meatball mix first then put the sauce on to cook while I rolled the meatballs.

This is the first time that I've ever cooked with Pace ® Picante sauce, but it won't be the last.

First use the Saute function of the Instant Pot to cook the ground meat, then add the coleslaw mix, chicken stock, soy sauce, minced garlic and ground ginger.

Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)

New Orleans Bread Pudding with Bourbon Sauce, How To Make Bread Pudding, Bread Pudding Recipe, Pudding Recipes This recipe is from my first cookbook called What's Cooking America.

Story and Photos by Paul Ross Recipes: Pit Pig Roasting Underground Polynesian Pig Rub South Pacific Barbecue Sauce Poisson Cru Controlled burning was the first and is still one of the most popular forms of cooking, as evidenced by Neolithic (Cro - Magnon) finds and modern (Pro-Mignon) beef grilling.

Cocoa - Chile Mole Cauliflower with Chimichurri Sauce: At first glance, this flavor combination sounds disastrous... but mole and chimichurri are two of our all - time favorite sauces, so this recipe is going straight to the top of our must - cook list.

First she roasts pork loin with a sweet - and - tangy peach barbecue sauce (with ginger, garlic and soy Asian notes) and then stir - fries the cooked meat with a medley of vegetables and aromatic Chinese five - spice powder.

Combine the first four ingredients in a small saucepan and cook over medium heat for 3 minutes or until cranberries burst and sauce thickens slightly.

Frenched beef rib - eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.

This vegan chicken pot pie is made with tender veggies simmered in savory herbed sauce and baked up under a flaky pastry crust!When my husband and I first began dating, he was really interested in my cooking and made frequent requests,...

first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.

Wow, we are seriously on the same page this week — I made rice stuffed tomatoes on a bed of potatoes on Saturday afternoon, following a years - old recipe I found over on Rachel Eats, and they were fine, but not great like I wanted them to be — the rice goes soaks in the tomato sauce first, but doesn't actually get cooked, so some of it was a little too chewy for me.

If there's one thing I've learned from my first week cooking in Peru, it's that those Peruvians really kill it with their rich and flavorful sauces.

Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat

could you put the chicken in with the sauces and cook on low, instead of cooking chicken first and then adding sauces?

This was the first time I ever bought this pre-made microwaveable pouch of fresh cooked noodles and vegetables tossed with peanuts in a Kung Pao sauce and I have...

Buckwheat noodles are cooked up with broccoli and tossed with a zesty cilantro and peanut butter dressing to make these easy and flavor - packed peanut soba noodles.Spicy peanut and cilantro sauce is the flavor combination that first sold me on...

First, I sautéed the shrimp in garlic until fully cooked, then covered them in a thick pomegranate sauce, which consisted of fresh pomegranate seeds, of course, and caramelized onion puree.

Cook the ones that take longer first and add the others after the sauce has gone in.

I dove right into cooking and made her Chicken Satay Skewers with Almond Butter Dipping Sauce first — also quickly devoured and loved by the entire family.

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

If I made it this way again I think I would cook the chicken in a skillet first or add cornstarch to the sauce before cooking.

The sauce is very vinegary when first cooking but smooths out nicely.

This is the second time I have made these, the first time I did not cook them long enough and wound up with a delicious caramel sauce.

Every cook should have a good vegan peanut sauce recipe in their arsenal, or in this case a pea - NOT sauce!Vegan Peanut Sauce My first introduction to a vegan peanut sauce was from a restaurant menu many yearssauce recipe in their arsenal, or in this case a pea - NOT sauce!Vegan Peanut Sauce My first introduction to a vegan peanut sauce was from a restaurant menu many yearssauce!Vegan Peanut Sauce My first introduction to a vegan peanut sauce was from a restaurant menu many yearsSauce My first introduction to a vegan peanut sauce was from a restaurant menu many yearssauce was from a restaurant menu many years ago.

Don't be alarmed if the sauce looks thin at first — it will thicken as it cooks.

The chef: Alon Shaya, chef and partner at Shaya, Domenica, and Pizza Domenica in New Orleans The sauce: Woodberry Kitchen's Snake Oil hot sauce The endorsement: «The first time I tried Snake Oil, I was cooking with [Woodberry Kitchen's] Chef Spike Gjerde for the Food & Wine festival in Atlanta.

These sauces are first cooked on the stove and then transferred to the pot for serving.

In fact, one of the first meals I ever cooked was duck a l'orange, complete with whole roast duck and a home - made orange sauce.

When each portion is cooked, use tongs or a slotted spoon to transfer it to your bowl, then eat it with chopsticks, first dipping it in a sauce if desired (see Dipping Sauces, below).

Black bean + tempeh tacos with cashew cheese sauce Spicy peanut stew with butternut squash + chickpeas Veggie spaghetti with mushrooms and lentils from Wholehearted Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and oatmeal Dal stuffed sweet potatoes from Green Kitchen Stories Spicy chickpea & sweet potato noodle soup from My New Roots Red curry lentil stew from With Food + Love Shallot + herb chickpea flatbread from What's Cooking Good Looking

At first that sounded unappetizing to me, but I can only guess that the low temperature is necessary to keep the herbs in the sauce from being cooked by the heat of the chicken.

This is the very first time the creators of Fettuccine Alfredo, who have operated restaurants in the United States since 1977, have offered this sauce for home cooks.

Alternatively, you may thicken the cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker (careful, the liquid is hot — protect yourself with a towel and take care with more delicate ceramic slow cooker inserts).

• This sauce can also be used for shrimp, just cook the creamy chipotle sauce first and then add the shrimp to cook for 5 - 6 minutes at the end.

A delicious meat sauce that is made creamy by first cooking the meat in milk, then wine and finally with plum tomatoes.

Another idea is to cook apples first, such as apple sauce and then freeze them in an airtight container.

When I was first starting out, I really had no idea how to cook — I was lacking even basic techniques like food prep, how to make dressings / sauces / marinades, or even how to roast something!

Cooking the chicken and vegetables first, then adding water and wine incorporates all the left - over goodies into the sauce (the technical culinary term for these flavored bits is fond).

The first thing you should do is to exclude spicy and fatty foods — cooking oil, sauces, ketchup, mayonnaise, chips, fatty meats, smoked sausage, fatty cheeses, as well as fast food, soft drinks, and emphasize the intake of various vitamins and minerals.

In our experience, none of us really knew how to cook chuka soba noodles or use Hoisin sauce, but after our first day with «Hello Fresh», we might just be able to call ourselves an Asian cuisine aficionado.

Now, when I cooked the first chicken stir fry; I had absolutely no idea of the right vegetables to use or even the sauces and spices.

So by cooking them without any of the sauce ingredients first, we really give them a chance to become nice and tender.