Sentences with phrase «as sauce absorbing»

Should've thought of that, your looks beautiful, and it did need the extra color and flavor, as well as sauce absorbing power that the flour would add.

Not exact matches

You don't want your sauce to be too mushy — I always pull it from the heat once a few cranberries begin to pop and the liquid is mostly absorbed (it will continue thickening off of the heat source as well).

Spaghetti or linguine work well but the don't absorb the sauce as well as my favourite bucatini (slightly thicker than spaghetti with a tiny hole in the middle).

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

I made mine with gluten free bread crumbs, and baked them, but feel free to use what you like, have on hand, or have the time and energy for — frozen chicken fingers (yup, the is what mom usually did), homemade fried or baked breaded chicken tenderloins, really even boneless, skinless breasts can be used if you want to keep it lighter, but it doesn't absorb the flavor and help to thicken the sauce quite as well.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

They're just beginning to soften at that point which is perfect for absorbing some sauce while baking but not as much had you just layered them in raw.

The pasta will continue to absorb liquid as it sits in the sauce, so don't be alarmed if the mac cheese seems really loose (the macaroni will continue to absorb moisture as it sits).

If you're using a more mild buffalo sauce, but you like a ton of heat, you may add a little bit of ground cayenne to the lentils as they're absorbing the buffalo sauce.

This all comes together in under twenty minutes and is quite good: the garlic butter spiked with pimenton and juices from the shrimp serves as a perfect sauce for the pasta, which absorbs lots of delicious flavor.

Lately, I've been having a lot of success with cooking pasta in what I think of as «risotto style» with a minimal amount of flavorful liquid that gets absorbed into the pasta as it cooks, creating pasta that bursts with flavor, as well as a nice sauce that isn't tomato - based.

I ca» t wait start baking... I have seen on other recipe comments that apple sauce also usefull... as coconut flour has the ability to absorb fluids I think I would add this first, let it sit, and then add the fats... just thinking.

This low carb, low calorie alternative is the perfect pasta substitute as it closely resembles spaghetti noodles, per its» name, and easily absorbs whatever sauce you put on it.

The sauce seemed really salty at first (use less than called forwas if you don't use coarse Kosher salt), but much of the saltiness was absorbed by the shrimp as they simmered.

Simmer for just 1 - 2 minutes for more intense sauces (such as teriyaki), or longer for other sauces like marinara; you can always test one to see if it's absorbed the sauce to your liking!

It blends well, clearing the palate with blandness, as you say, but it also absorbs and holds butter and those delightful spices and sauces that go with my most secret recipes.

If the cooked wings come in contact with much air after they are fried, they «seal» — and won't absorb the sauce as well.

However one complaint is that the noodles clump together when cooked and don't absorb sauce or soup as well as other noodles, so it takes a lot of effort to mix it up distribute it evenly with a sauce so that you're not just getting big bites of noodle.

The tortillas will absorb some of the sauce when baking as will the eggs.