Sentences with phrase «amount of sauce if»

Not exact matches

If the sauce is thick, stir in a very small amount of water until the desired consistency is reached.

The quantity of the sauce it made was way more than was needed, so if I make it again I will halve the amounts.

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 it's a bit too sweet for your taste you can reduce the amount of brown sugar in the sauce from 2 Tbsp to 1 Tbsp and see if that works better for yoIf it's a bit too sweet for your taste you can reduce the amount of brown sugar in the sauce from 2 Tbsp to 1 Tbsp and see if that works better for yoif that works better for you.

If you want a higher sauce to pasta ratio, then simply reduce the amount of pasta used and you will get your wish.

I use an entire bag of orzo (500 g), 4 cups (1 liter) of water, and put a box / can of tomato product (usually thick sauce like pummaro, but diced if I'm out), and double everything else (cheeses, herbs, zest, etc.), and bake it for the same amount of time in a large circular aluminum pan.

Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot.

The only change I'd make is to cut the amount of soy sauce (maybe 1/2 soy sauce 1/2 water) if using vegetable broth because they are a bit salty.

NOTE: If you don't like your sauce sweet, feel free to add a bit of crushed red pepper or reduce the amount of honey.]

* If you don't want to add the sweetener, just substitute the same amount of the apple sauce.

If you can't find enchilada sauce you can sub equal amounts of marinara or tomato sauce and add extra chili powder.

If you don't like a lot of heat and spice, you may want to cut back on the amount of adobo sauce.

* NOTE: If Korean barbeque sauce is not available, feel free to substitute equal amount of light soy sauce, 1 clove of minced garlic and 1 tablespoon dark brown sugar (or palm sugar)

Otherwise, I find that if you're using soy or tamari (wheat - free soy sauce) that you'll want to use roughly HALF of the amount of coconut aminos called for in the recipe to account for the saltiness of the soy or tamari.

Most of the Sodium is coming from the fish sauce, so if you reduce the amount of dressing you use, you will also decrease your Sodium intake.

The amount of hot sauce was too much for us, but I don't want to lose the quantity of sauce... if that makes any sense?!

However, I try to keep my calories on the lower side for dinner, and I know with the quinoa it's a bit unavoidable, but I was wondering if there's any substitution that could be made for the olive oil, or the amount of olive oil, in the sauce?

Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.

If you're worried about sodium, reduce the Bragg (or soy sauce) by half and reduce the amount of vegan cheese used as well.

You could also add some chopped fresh tomatoes and / or cook a small amount of chopped onion in the oil before adding the rest of the ingredients if you want a slightly chunky sauce!

Yes, the sauce was delicious, but if I tried to eat the bread alone (or even with a small amount of sauce), it was really sad.

For years the only way you'd get me to eat cauliflower was if it was under a significant amount of cheese sauce.

Taste and adjust the amount of fish sauce and / or maple syrup, if necessary.

If you want to feed a bigger crowed I would just double the recipe, but you may need to adjust the amounts of sauce to your liking.

If you follow the homemade recipe here on VegKitchen, cut the amount of soy sauce or Bragg's in half, as you want it to be less salty for this soup.

If you use smoked salt I'd cut back on the amount of soy sauce so it doesn't end up being too salty.

It would be a great idea if you make a good amount of this sauce at one go and freeze it.

This curry definitely had quite a bit more sauce than some of my other chicken dishes (like the spicy cashew coconut chicken) but I don't remember it being soupy... If you'd like the sauce a bit thicker next time you can always either reduce the amount of water or simmer it uncovered before you add the coconut milk.

Reheat sauce, thinning with a small amount of potato water, if necessary.

I think the amount of sauce would have been fine if the dish had been served with rice as recommended by Epicurious.

I would think if served in a bowl as the recipe says, it would have been just the right amount of sauce.

I'd say this recipe has a medium to hot heat; if you'd like it to be less spicy, reduce the amount of Buffalo Wing Sauce used (you can go as low as 1/2 cup).

If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5.

If you're wary of the amount of garlic here, feel free to start with just a couple cloves in the sauce, and increase to your liking.

I've been looking in vain for months to find an appliance as powerful as vitamix but smaller, because I know that if I make the whole amount of sauce, I'm going to through more than half of it away!

If you're not into smoky flavor, I would recommend decreasing the amount of adobo sauce.

I would recommend increasing the amount of sauce a bit if freezing, but it held up well and freezing in a muffin tin makes it easy to portion - we defrost 2 pucks for each of us, one for the toddler!

If you like your wing sauce super spicy, increase the amount of cayenne.

If you've never made apple sauce / stewed apples before, the process is surprisingly easy — the apples pretty much take care of themselves with some heat and water, and become incredibly velvety in a short amount of time.

In the fridge, the shelf life for all these hot sauces is months, if not years, considering the amount of vinegar present.

And if you are cooking Thanksgiving dinner, maybe double the amount of rum in that butter sauce... everyone needs a little extra kick at extended family gatherings.

I think you could maybe even use 4 boxes with this amount of cream sauce, if you'd like to stretch the recipe to feed more people.

This spicy ambalaya recipe uses one of my favorite hot sauces, Intensity Academy «s Hot Cubed, but if it's too much for you then cut down on the amount of sauce you use by half.

If the sauce is too thick, add small amounts of additional plant milk to thin (the wet pasta will thin it out a bit too).

Once the sauce thickens, taste it and season with a generous amount of black pepper, more salt if needed and add some date syrup (or sugar) if you find the dish too acidic.

You may need to increase the amount of soy to get a thinner sauce if using very thick almond butter.

If you are watching your sodium intake, reduce the amount of shrimp, use low - sodium tomato sauce and / or skip the added salt.

If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water.

Add a small amount of half and half or reserved cooked pasta water, if the sauce is too thick.

And if you really love the taste of this honey garlic sauce, I highly recommend doubling the amount.