Sentences with phrase «cook the sauce down»

-LSB-...] Blueberry Chipotle Barbecue Sauce: The secret to getting a really nice deep flavor is to cook the sauce down for a good long time.

If like us you use tinned tomatoes, you will need to cook the sauce down to thicken it up a bit.

I made a version of this last night — I sauteed the tofu, though, after tossing it in rice flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a bit before pouring it over the tofu.

To adjust the consistency, add more water or cook the sauce down a little.

However, after cooking the sauce down, there was clearly not enough liquid for it to be able to blend into a sauce, let alone pass through a mesh strainer, so I had to add a good amount of water to it while in the blender (and some while cooking it to keep it from getting too dry in the pan).

The secret to getting a rich flavour and crumbly sauce is almond flour, almond milk and cooking the sauce down for 2 hours.

Not exact matches

I also use it to scrape down all the brown bits left behind from cooking veggies and proteins so I can make the most of my sauces, and it has even come in handy when cleaning dishes with caked - on ingredients.

The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.

I love them raw sliced over mashed avocado on toast, chopped into quinoa and pasta bowls, cooked down into soups and pureed into sauces.

I love them raw as dipping batons for dips and guacamole, chopped into pieces for quinoa bowls and cooked down into delicious sauces for pasta.

In this case, I went for reduced blueberries (simply cook down some fresh of frozen blueberries in a small sauce pan) and some powdered sugar.

Directions: Step 1: Rinse the cranberries and add all ingredients to a medium size sauce pan and cook over medium heat until it has cooked down and thickened, about 20 min.

However, you will have some extra cherry filling left over that you can cook down into a sauce for serving over pork chops, chicken or of course, ice cream.

Anyway, this recipe is adapted from the NY Times, and the trick is to really cook the broccoli so that it breaks down into a pasta sauce.

The sauce should be cooked down enough that you can draw a line through the middle with a spoon and the line remains for at least 15 seconds.

I would also finish the dish on the stove too so that the sauce could cook down faster.

When I use fresh tomatoes instead of sauce, I just chop them very finely and cook them down and use just a scant cup of it.

For a very chunky sauce, skip this step entirely and let the tomatoes break down into large pieces as they cook.

It is OK if the sauce cooks down, just stir the potatoes every couple of minutes so they all get evenly cooked.

Did modify it by using fresh from the garden tomatoes, blanched, peeled, de-seeded and cooked down to a puree type sauce.

, pulled out the chicken, and then cooked down the sauce.

- 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.

Cook on a medium heat for around 8 - 10 mins until the blueberries start to break down and there's a lovely, sticky sauce.

Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down.

Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.

Reheat the shredded beef and sauce in the slow cooker on warm or in another pot on the stove when ready to chow down.

My favorite roasted red bell peppers cooked down in cream sauce is usually a topping we use for Salmon Cakes (DING DING!

Turn the heat down to medium - low (it's okay if the broccoli is not thawed through at this point, it will continue to cook with the sauce).

But, when they're cooked with a plethora of fresh ingredients to sweeten them up and break them down into a gorgeous sauce or salsa?

Made by cooking down roasted mirasol chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any chile I know, getting a bit of body from a blond oil and flour roux.

Once the Grill Dome temperature is stabilized, place the chicken, skin side up, on the cooking grate and smoke - cook, with the Grill Dome cover down, for 50 to 60 minutes or until the thigh has an internal temperature of 165 degrees F. (If desired, the chicken may be brushed with your favorite barbecue sauce during the last 10 minutes of cooking.)

«My mother cooked her sauce for many, many hours so the tomatoes were completely broken down.

The apple is cooked down with a little brown sugar and some cinnamon to really enhance those wintry flavours we all know and love, then served with a zingy sauce and a bit of granola for a sweet crunch!

Add to the tomato sauce and continue cooking until tomatoes have broken down and thickened slightly.

I drained the rhubarb and cooked down the liquid as directed, and this makes a fabulous sauce to drizzle over the bread pudding.

Bring the sauce to a simmer then turn the heat down to low, make sure it maintains a simmer, then cook it for 20 minutes, stirring occasionally.

If the sauce cooks too quickly and becomes too thick, add 1/4 of a cup of water to thin it out and turn the heat down even more.

I followed the directions to a T. Next time I'll take the lid off and let the sauce simmer down, so that it's not so watery and I'll use real wine instead of cooking wine.

In a small saucepan combine all sauce ingredients and cook down until it forms a thickened sauce, about 10 - 15 minutes.

In pasta dishes or cooked down to a sauce I am ok but don't really like regular tomatoes on their own.

It starts with cooking fresh cranberries with sugar until the cranberries have broken down and you end up with a thick and syrupy sauce that won't seep too much into the cake batter during baking.

Allow the mixture to cook down and the sauce to thicken, about 10 minutes.

Bring to a heavy simmer and cook until tomatoes have broken down and sauce has thickened, about 20 minutes.

Continue to cook, stirring occasionally, for 5 - 10 more minutes, until the tomatoes have broken down and the sauce has thickened a bit.

Some of the cooked squash might break down into the cheese sauce — this is good!

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.

Okay, firstly the reason people are having trouble with mushy watery consistency is that the instructions on cooking down the sauce for «30 minutes» are way off.

I dialed down the harissa while cooking, but will offer some harissa sauce on the side for the spicily inclined.

Tomatoes, shallots, and carrots cook down to a savory, caramelized sauce, and beans and handfuls of kale make a surprisingly small amount of linguine into a complete dinner.

When the ribs are almost tender, after a total of about 2 1/2 hours of cooking, remove from the racks, baste the meat side one final time with a thick coat of sauce and cook a final 30 minutes, bone side down.