Sentences with phrase «cooking sauce into»

Strain HERDEZ ® Red Guajillo Chile Mexican Cooking Sauce and HERDEZ ® Roasted Pasilla Chile Mexican Cooking Sauce into stockpot and add meat back.

Not exact matches

I improvised... rice instead of noodles and I cooked the tahini, soy sauce, and spices into the rice.

Then when the pasta is cooked drain it, before stirring it into the sauce with the olives and an extra sprinkling of herbs.

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.

Cook while stirring over low heat for 10 minutes, until the sauce is heated through and the jelly is completely dissolved into the sauce.

#FlavorsOfTheGame #CollectiveBias Classic philly cheese steak morphed into a slow cooker party appetizer dipping sauce.

It easy to prep the night before (or even in the morning as your coffee brews) because you just have to brown up a little ground beef and onion and toss it into the slow cooker with a diced pepper, a can of tomato sauce and three spices (how's that for keeping things simple?

Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about small clumps) then stir in the yogurt just until combined (the mixture will be very thick but fear not) pour the entire contents back into the slow cooker and use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency.

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

I have a hard time getting back to cooking after a vacay — but this is the perfect way to slide into the daily grind — and I am so loving that pineapple BBQ sauce!

You are going to be brushing and basting half - cooked chicken with sauce, so I recommend dividing the sauce into two portions — the clean sauce and the chicken - contaminated sauce.

Once the chicken is cooked, you can serve it as is on the bone, or do what Gina does and shred the chicken (discarding the bones) and put back into the sauce to create a saucy chicken ragu.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

I was cooking up a tri-tip roast very recently for an article I'm doing for «Chile Pepper Magazine» and I wanted a quick sauce for dipping those tender ribbons of steak into.

Since I knew my children would be devouring these I did go ahead and cook the rum in the sauce but I do think that cut into the how strong it was, so if you really want a stronger rum flavor (and are serving to adults!)

Potato Gnocchi are, in essence, cooked potatoes mashed and combined with flour to create a dough that's then rolled out and cut into small pieces then pressed with a fork to create ridges to hold sauce / broth.

Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

Spend 10 minutes making the meatballs and super simple BBQ sauce in the morning and arrive home that night to a house filled with the savory scent of slow cooked meatballs just begging to be piled into soft toasted rolls.

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.

You may be looking for ways to use up summer squash now, but come winter, wouldn't you love to be cooking up a squash casserole or tossing some into spaghetti sauce or sautés?

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

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.

Place shredded chicken back into the pot, add sesame seeds, mix with sauce, and let cook for an additional 30 minutes on high.

Most often buffalo shrimp get dunked into the red hot sauce as soon as they are cooked, but we have added a drizzle instead — feel free to go the traditional route if your taste buds are stronger than ours!

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

I spotted a recipe for Buffalo Chicken Sliders that incorporated carrots and celery right into the burger, then coated the cooked burger in hot sauce and topped it with a blue cheese dressing.

Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces

When the tofu is ready, dump your sauce into the pan and cook for another 2 - 4 minutes, so sauce thickens.

Add the chicken along with its stock into this post and cook on low flame till the chicken is completely done and the sauce thickens.

Add bouillabaisse broth, butter and chives and cook until butter has incorporated into the sauce.

Try them pickled or in salads, of course, but I've also tried them roasted and incorporated raw into a no - cook pasta sauce recipe.

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

Step 5: Once chicken is fully cooked, remove chicken from crockpot and carefully pour sauce into a sauce pan.

Removed chicken after 3 hours of slow cooking and cut into bite sized pieces, then added back to sauce for the remainder of the cooking time.

Stir 3 cups of the sauce into the cooked pasta, reserving 1 cup for stirring in later if all the mac and cheese won't be all eaten immediately.

Cook this mixture over a gentle heat until it thickens into a curry sauce consistency, then turn off the heat and stir in the spring onions.

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

Add the noodles into the sauce, simmering until noodles have finished cooking, about 3 additional minutes (add reserved cooking water if sauce becomes overly dry and thick).

They were still a little pink when I started cooking, so I cubed them and then added them into the balsamic sauce to cook the rest of the way.

Place peeled and quartered tomatoes into the sauce pot with the cooked garlic, turn on the heat and begin to cook.

You can make it into salads, add it to soups, serve it with vegetables and sauce as a main dish, or even cook it with fruit and cinnamon to make a tasty breakfast.

In a small bowl, mix cornstarch with water and mix into slow - cooker to thicken up 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.

Mix the sauce into freshly cooked pasta.

If using cornstarch just mix with a little liquid and then stir into the sauce and cook just a few minutes till thicker.

While chicken is cooking, place the Cajun garlic dipping sauce ingredients into a high - speed blender.

If, like my daughter, you have children sensitive to vegetables in any form, you can blend the cooked piperade into a compote consistency and use it as a pasta sauce or as a topping on toast or pizza.