Sentences with phrase «get a thicker sauce»

Stir until you get a thick sauce.

Depending on the texture you can add water slowly until you get a thick sauce texture.

You will just need to reduce the broth longer to get a thicker sauce.

Instead of adding water, I just covered the pan and cooked to get a thicker sauce.

Not exact matches

By the time you get home from work, you have delicious, tender chicken in a thick, flavorful BBQ sauce.

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

1 117 oz can of baked beans (# 10 can like you get at a warehouse club)- drain about a third of the juice if you can (it's hard as the sauce is thick - just drain what you can)

If the sauce begins to get a little too thick, just thin it back out with a splash of wine or broth.

It gets its sweetness from the glutinous rice and has about the same consistency as a thick hoisin sauce or tomato paste, but is much stickier.

If the sauce is getting to thick add one more cup of warm chicken stock little at a time.

If sauce is too thick, add more milk, 1 tablespoon at a time until you get the right thickness.

Lentil Marinara Pasta Sauce is very easy to make and takes roughly an hour to get a thick, hearty meatless pasta sSauce is very easy to make and takes roughly an hour to get a thick, hearty meatless pasta saucesauce.

Sauce will get thicker and thicker.

Add more broth to the sauce to keep it smooth, and to thin if it gets too thick.

About the draining of the tomatoes I didn't drain mine either, my sauce isn't getting thick and it has been 4 hours should I wait longer.

I always leave the lid OFF the crock pop when shredding to let sauce get thicker.

Use a little less dairy [or a thicker dairy like half and half] and then you can always add more as needed to get your perfect sauce thickness I love it with butternut too!

longer at the end, seems to get thicker the longer you cook it and after you remove from heat (the sauce is not at all thin like a previous reviewer wrote).

Using a handheld mixer, blend everything in the cylinder until you get a smooth creamy puree, if your sauce is too thick, add more extra virgin olive oil as you are blending

I recommend refrigerating this broccoli salad for at least one hour before you want to serve it so the flavors have a little time to meld and the sauce gets really thick and creamy.

Once mixed well, add the corn starch little by little until you get a slightly thicker consistency to the sauce.

I've gotten some feedback that said the chickpeas make the sauce a bit thicker than when it's made with the cashews.

In a pot pour soy sauce, honey, chopped garlic, hoisin sauce, ginger and boil for few minutes, till sauce get thick.

I've made it with chickpeas before and while the sauce is a little bit thicker, you should be able to get it to a sauce - like consistency with additional vegetable broth.

If sauce seems thick, add the remaining milk to get the consistency you'd like.

I did not have a patience to let the marinade get down to a thick sauce so our sauce was a bit watery.

Add a little water if the sauce gets too thick.

If your hollandaise sauce gets too thick while it rests, simply add a few drops of warm water and mix before serving.

While the beans and rice cook, prepare the tahini cheese sauce by whisking everything together in a small bowl, using as much water as needed to get a nice thick but smooth consistency.

You can simmer longer if you like, as long as the sauce doesn't get overly thick!

Simmer uncovered over low heat until sweet potatoes are tender, about 30 minutes, stirring frequently and adding water as needed when the sauce gets too thick.

And the fact that it uses potatoes to help get it nice and thick (as a cheese sauce should be!)

One of the reasons why BBQ sauce creates a thick coat on the chicken is because it has sugar in it (either regular sugar, molasses, maple syrup, and / or honey), and the sugars get thick in the oven.

If the sauce begins to get too thick, add a teaspoon or two of hot water.

You can pull the lid all the way off it it's taking too long that way — just watch the sauce to make sure it doesn't get TOO thick.

Check once during cooking and if sauce is getting too thick, add another 1/2 cup of water.

Let sauce get good and hot and thick.

You can add a bit of water during cooking if the sauce gets too thick.

You may need to increase the amount of soy to get a thinner sauce if using very thick almond butter.

If, after a few minutes it does not get thick, mix together an additional tablespoon of starch with 3 more tablespoons of water and add that into the chili sauce.

Stir the chocolate together until you get a thick chocolate sauce.

The Sticky Sweet Bar - B - Q Sauce is my current infatuation of the moment — it's got real southern flair, is rich and thick and loaded with brown sugar and gooey molasses.

I've never found this — but if the cornstarch from your sauce starts to get too thick you can add a Tablespoon of water at a time to thin it back out.

This crust can get soggy if the sauce is too watery, so use a thick pizza sauce and only spread on a thin layer (about 1/4 to 1/2 cup).

Using orange juice and canned mandarin oranges, you can get a thick flavorful sauce to glaze the turkey immediately before serving or at the table.

If the sauce gets too thick, add water, one tablespoon at a time, until the desired consistency is reached.

Finally, I decided I couldn't make something using a fruit with butterscotch in the name without adding some type of butterscotch component so just before serving this gets a hit of a rich, thick sauce.

I made this tonight, (have not yet tried it) but i can not get my sauce to get thick!

1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain on a diagonal into 1 - inch thick slices or left whole (marinating can be longer if the steak is whole)

a lazy day at the reservoir down South — tall pines swaying in the breeze, geese and ducks gliding along the shore waters, and sail boats in the distance — lawn chairs and a handmade quilt for stretching out for a nap in the cool breezes — pimento cheese and chicken salad sandwiches, ham in poppy seed rolls with mustard sauce, fresh strawberries and navel orange sections, stuffed eggs, sea salted chips, lemonade, and thick pieces of chocolate cake — couldn't get any better, ya'll.