Sentences with phrase «adding them to the sauce if»

Not exact matches

Bob added: «of course if there's some super-secret sauce, no need to disclose that without NDA but the business and business model should be explainable in the initial contact prior to any sort of NDA request.»

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

Here are some optional add - in ideas, if you happen to have them on hand: quick pickled onions, your favorite sauce or dressing, toasted nuts or seeds.

Hi Cristina, if you added all the apple sauce to the batter it will naturally be a bit too liquid and that is probably why they ended up being too moist inside.

Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needAdd all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needadd more salt, herbs or oil if needed.

If the sauce is too thin, place it back on the stove and simmer until it's reduced to the desired consistency, if too thick, add additional broth or wateIf the sauce is too thin, place it back on the stove and simmer until it's reduced to the desired consistency, if too thick, add additional broth or wateif too thick, add additional broth or water.

If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or brotIf the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or brotif too thick, add more water or broth.

It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.

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

Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.

If your just wanting to add heat to something this isn't the best option, but as far as a flavorful hot sauce, you don't get any better.

Add 2 tbsp freshly squeezed lemon juice to the pan sauce, or more to taste, as well as additional salt and pepper to taste if desired.

After pressing the sandwich, I spread on some Jezebel sauce (which if you guys will recall, I baked on some Brie last week) to add that sweet and spicy flair (if you don't have Jezebel sauce, just whisk some prepared horseradish or brown or Dijon mustard with some apple jelly or pineapple preserves).

If needed, add more sriracha sauce to your liking.

Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15 - 20 minutes, until sauce is thickened and all water has evaporated.

Don't skimp on the sauce when serving this, it's not as filling as an alfredo so you don't need to cut back and it adds a bit more flavor if the pasta is dripping with sauce (plus you'll have extra sauce anyway)..

If it starts to lump, stop adding milk and whisk until the lumps have been incorporated into the sauce and then continue adding the remainder of the milk.

After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.

I would experiment a bit with adding more salt to see if that does the trick; another option would be to add a bit more acidity to punch up the flavors — try adding a bit of Tabasco sauce to see if that gives it the body you're looking for.

Taste and add an additional tablespoon or two of brown sugar if you find the sauce to be too tart.

If your pulp is mostly vegetable, such as with a spinach, kale or carrot juice, add it to your spaghetti sauce.

If you add raw poblano peppers to a soup or sauce, the waxy skin can create a weird texture once puréed.

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.

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

(Another idea, if you feel like the zoodles need to be «saucy», try adding some sweet chili sauce.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it csauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cSauce thickens as it cools.

You can also get fancy and dip the rim of the glass into the chocolate sauce and dust some red and pink sprinkles if you eat that kinda thing For those of you who don't do sprinkles, you can add some fine chopped chocolate slivers or coconut shreds (blended to be extra fine) for a fancy touch.

If it still is, drain the extra sauce before adding pork to the buns.

If you use one like this, you will probably need to add a little water to thin the sauce and you'll get more flavour to your spoonful of paste.

For example, if you are going to add to some spicy soup, it will pick up all that spicy flavor of the soup, in this case, it absorbed the aroma and the taste of roasted pepper sauce.

If you use one like that, you won't need any water to thin the sauce but you may need to add more paste because it has a milder flavour.

Hint: if you want to thicken it a little more you can mix a tablespoon of cornstarch in about a tablespoon of water and add to the sauce.

It is fairly thick but you could always add a little more apple sauce if you want to loosen it up a little.

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.

- pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter / olive oil if necessary, although this recipe has already been adjusted)

If you like to «doctor up» your pasta sauce add any additional spices or seasoning now.

(If the sauce looks too thick, add a little pasta cooking liquid to adjust it.)

If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done.

If the sauce is too thick for your liking add a splash of milk or water to thin it out, then blend again.

Add the peanut butter, coconut milk, fish sauce (if using), tomatoes and coconut water or broth and stir to mix.

Cover and let simmer for 15 minutes until the chicken is cooked through, adding a bit of water if needed to thin the sauce out if it becomes too thick.

If you want to use it as a soy sauce substitute, you may want to add a bit more salt to your dish to balance out the sweetness.

If mixture is too thick, add some of the reserved canning liquid to achieve a thinner - but - sturdy, sauce - like consistency.

If a marinade is to be used later for basting or as a sauce, make a larger batch and reserve a portion before adding the meat.

Add soy sauce or seasonings if using and stir to combine before taking off the heat.

If needed add pasta water to loosen up sauce.

If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

Taste and adjust fish sauce / lemon juice to taste, and add sugar if desired.

Turn down the heat to medium - low and add in the sugar, soy sauce, oyster sauce (if using), sesame oil, and dark soy sauce.

Most often buffalo shrimp get dunked into the red hot sauce as soon as they are cooked, but we have added a drizzle instead — feel free to go the traditional route if your taste buds are stronger than ours!