Sentences with phrase «add it to the sauce at»

I also used 1 1/2 cups frozen spinach (add it to the sauce at the end and let it cook for a few more minutes).

Removing the vegetables after cooking and adding them to the sauce at the very end prevented them from turning into mush.

Not exact matches

Just at tip to others who might be struggling with the sticky sauce: I added coconut cream, and it got nice and sticky (and delicious)

However, hot pepper sauces are often added to curried dishes at the table.

If I added sauteed mushrooms to this would that class at all with the cognac sauce?

Also, added parmesan at the end to thicken sauce.

You can buy our sauces directly from us at www.nowtponcy.co.uk although it may be easier to speak with me on 07966 637620 as the website checkout is not working as well as I want it to as it does not always add the discount codes.

I buy cranberries as long as I can find them at the grocery store, mostly to make cranberry sauce for topping yogurt, oatmeal (or my noatmeal), and toast, but also because I like to add fresh cranberries to baked goods to bump up the nutrition and for some seasonal flair.

I also suppose I could have added more sauce to my pasta at the end instead of saving so much for another meal.

add the rum to the sauce at the end, I'll include instructions for both.

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 melAdd 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 melAdd 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 melAdd 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 meladd 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

If you want the sauce to be spicy, add a dash or two of crushed red peppers at this stage.

Add milk mixture a little at a time, stirring between additions to make sure there are no lumps in the sauce.

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.

I add it to smoothies, (my favorite is an avocado smoothie) pasta sauce, stuffing at Thanksgiving, taco meat, and anything else I can find.

I've got leftovers, so I'm going to try adding some more sauce to the baking pan and baking at 350 for maybe another 30 minutes (I'll cover it with foil first).

Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer.

Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of salt in a small sauce pan and simmer for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.

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.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Add cocoa powder, caramel sauce, and melted chocolate to the mixer and beat on low speed at first so as not to have cocoa powder all over you.

Reduce heat to low and add in white cheddar and blue cheese a couple handfuls at a time until cheese melts and sauce is thickened.

I make a version of this at home — but instead of adding a little more olive oil to the sauce try adding a tbs of plain / greek yoghurt adds a zing but balances out the bitter tahini.

To add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsleTo add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsleto the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsley.

If the sauce is getting to thick add one more cup of warm chicken stock little at a time.

Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful.

Here's a clone for one of the newer sauces that the wing masters at Buffalo Wild Wings added to the menu.

Combine the corn syrup, the other measure of COLD water (100 ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150 °F add the bloomed agar and bring to a boil.

Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes).

would like to authenticate the recipe a bit, for heat consider adding siracha (hot chinese chilli sauce) 1 tsp or more as desired, one tbsp of tomato paste and a bit more garlic and definitely sugar at least 2 tsp for the recipe above and cornstarch liquid for thickening.

It was a bit liquidy at the end, despite the heaping teaspoon of cornstarch I added, so maybe next time I'll simmer for longer or use my immersion blender for a few seconds to thicken the sauce.

I made it just as the recipe stated (except for having 10oz cans of gr enchilada sauce and had to add some red AND forgot to turn the temp to high and didn't notice until an hour and 1/2 in... dinner was at nearly 10 oclock, but WOW!)

I think next time I will double the sauce and the prosciutto needs to be added at the end beffore serving and not cooked with the fish.

I added a bit of Jack Daniels barbecue sauce to it at the end and that definitely added to the flavor phenomenally.

hot sauce to taste (optional but recommended; I use Tabasco; and I add at least a dozen vigorous shakes, often more)

Note: When choosing your marinara sauce, be sure to look at the ingredient list and check that there is no added sugar and less than 4 grams of fat per serving to limit the added oil.

Also, when you add it all together (at the end) is the «dressing» in addition to the 1/4 cup of buffalo sauce you added to the pan?

I didn't really succeed at getting the sauce to thicken, so I'll add arrowroot powder next time.

The addition of the cream at the end adds a little velvety - ness to the sauce and some richness that you don't expect.

In the crock - pot add all the liquids and mix together.; (I usually add 1 to 1 1/2 jars of spaghetti sauce at first and add the other half jar throughout the day if I need it)

The only thing I did different was add a touch of water to the sauce as it was very, very thick at first but turned out great!

You can add mashed garlic first to this recipe to make aioli, or pickles, grated onion and capers at the end to make tartar sauce.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley.

Add the chorizo, taking care not to boil the sauce at this point, lest the sausage burst.

Before they are put in the oven or after they have cooked?Wendy Hi Wendy, It's always best to add the BBQ sauce at the end of the cooking process.

The cubes can easily be used to spice up large amounts of soups, stews, salsas, and sauces, by adding one cube at a time until the desired heat level is reached.

Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

Anytime Sauce makes cooking at home delicious and easy by providing options for adding more flavor to meals:

Stir in flour, 1 tablespoon at a time allowing flour to dissolve before adding more until sauce thickens.