Sentences with phrase «continue cooking in the sauce»

Just let the meatballs cook while the pasta cooks — it only takes about 20 minutes for these size meatballs to continue cooking in the sauce.

And since the pasta will continue cooking in the sauce, you want to make sure the sauce is thinned out a bit.

Don't overcook the vegetables as they will continue cooking in the sauce later.

Not exact matches

Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini, sauce, and basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).

Continue to cook juices until reduced by half, stir in a bit of butter, then serve as a sauce, drizzled over artichokes.

The pasta will continue to cook in the sauce.

After stirring and cooking for about 2 to 3 minutes, whisk in milk and continue whisking until the sauce thickens, which will happen quickly.

Whisk in the whipping cream and continue to cook and whisk until sauce thickens; about 1 to 2 minutes.

They should be underdone because they will continue to cook in the sauce.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Add the partially cooked chicken into the sauce and continue to cook the chicken until no longer pink in the middle.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Place the pork chops into the pineapple sauce in the skillet and continue to cook for about 5 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145F.

The linguini will continue to cook in sauce, later.

Once browned all over, continue to grill, brushing with the sauce and turning several times until glazed well and cooked throughout (165 degrees F internal temperature in the thickest portion).

The eggs will continue to cook when removed from the heat and sitting in the warm sauce.

Stir in garlic, Sriracha sauce, honey and soy sauce and continue cooking until chicken is cooked through, about 2 - 3 minutes more.

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.

Continue to cook for 5 - 10 minutes, or until a meatball cut in half is fully cooked / no longer pink, and the sauce coats the meatballs.

Stir in 2 cups chicken broth and continue to cook the sauce, stirring and scraping the bottom of the pot often, until the sauce thickens and turns a rich mahogany brown, 20 to 30 minutes.

So, in the case of this particular Easy Brussels Sprouts Bake with Bacon and Cheese Sauce, make sure you only slightly pre-cook the sprouts before assembling the casserole, they will continue to cook in the oven.

Bring water to a boil in a medium sauce pan, then add agar flakes and continue to cook over high heat, stirring often, for 10 - 12 minutes.

In a sauce pot on a medium - high burner, cook bacon until half done, then add onion and continue to cook until onion starts to caramelize.

Fold in shredded ROTISSERIE CHICKEN, TERIYAKI SAUCE, and cooked BROWN RICE; continue sautéing over medium heat until warmed through (4 - 6 minutes); stirring as needed.

Stir in TABASCO ® Chipotle Sauce and beer and continue cooking until veggies are tender and all the liquid has evaporated.

Working in 2 batches, cook ravioli, stirring occasionally, 2 minutes (ravioli will be slightly undercooked; they will continue to cook in the sauce).

They will continue to cook in the sauce.)

Transfer immediately to a plate (they will continue cooking if left in the pan) and douse with salsa and / or hot sauce if you're so inclined.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fcook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fcook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fCook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meIn a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids mein the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Then quickly whisk in the cream and continue cooking 3 or 4 more minutes until the sauce thickens a bit more.

Slow cooked tender beef melts into a flavourful red wine sauce accented with Provencal herbs making it the ultimate in elegant Continue reading...