once the glazed almonds have dried, break them up and put
them back in the sauce pan over medium heat, stirring constantly.
Meanwhile, in a large sauce pan, cook pasta according to package directions, drain and put
back in the sauce pan over medium - low heat.
Place potatoes
back in the sauce pan and stir over medium - low heat for about a minute to release the steam.
Not exact matches
Pour
sauce back into
pan, stir
in chicken stock and bay leaf, and bring to a boil over medium heat.
Once thickened, place 1/2 cup of the
sauce in a small bowl and mix it with the Greek yogurt, then add the mixture
back to the
pan and stir to combine.
In a sauce pan of boiling water place asparagus, zucchini and peas in and bring back to a boil, then drai
In a
sauce pan of boiling water place asparagus, zucchini and peas
in and bring back to a boil, then drai
in and bring
back to a boil, then drain.
Pour the cheese
sauce over the kale and tip the baking
pan back and forth to make sure all the kale is covered
in cheese.
Put the
sauce back in the
pan and add the black beans, stirring to warm them through.
Are the meatballs still cooking at this point or is this just the
sauce cause the last thing before this was, drain butter and than put meatballs
back in pan so I got a little confused about if the meatballs were still suppose to be cooking or not????
Place chicken
back in pan and let gently simmer for 3 - 4 minutes, or until
sauce has slightly reduced and thickened up.
When I sliced the tenderloin, one part was a little pink, so I put them all
back in the now off the heat
pan sauce.
Add the meatballs
back to the
pan and simmer them
in the
sauce until they are cooked through.
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.
Since Roger and I have been watching our carbs, I decided to make the ziti
in an aluminum
pan so that I could just cover it after dinner and send the leftovers
back with John along with a container full of
sauce and meatballs.
• let cool, slightly, then slice and put the brisket
back into the
pan, reheat
in the
sauce and serve.
Once all the beef has been browned, drain the oil from the
pan and place the beef
back in the
pan with the reserved Mongolian
sauce.
Then while everything else was cooking, I boiled the extra
sauce down
in a separate
pan to a glaze and added it
back in at the end.
Place the strained guava mixture
back in the large
sauce pan, a long with 20, pitted and roughly chopped medjool dates.
Heat a large
sauce pan over medium - high heat and toss
in the shrimp, cooking on both sides until pink and just cooked, remembering that they will continue to cook slightly when you toss them
back in with the pasta
sauce later.
Add the Brussels mixture
back to the
pan, and drizzle
in the soy
sauce, lime juice and agave.
Add tofu pieces
back to the
pan and cover them
in the
sauce.
I poured the
sauce back in to the
pan, sprinkled with the fresh basil and oregano and cooked over a low simmer until the meatballs were ready.
Pour the
sauce back in the large
pan and add a lid.
Strain pears from liquid and put
sauce back in pan (some ginger
in sauce is ok).
The only thing I did differently was to reduce the
sauce in a
pan afterwards (to thicken it up) before adding it
back to the noodles.
I just removed the tofu from the
pan to a plate when it was cooked and then put it
back in when the
sauce was finished.