Sentences with phrase «let sauce thicken»

I cooked the beans until tender and then added in the sauce ingredients and turned my cooker up to let the sauce thicken.

And the sauce is thin to begin with so it is best to have patience to let the sauce thicken up before adding more cornstarch.

Don't worry if you let your sauce thicken a little too long though, simply add a little more almond milk and stir to combine to thin it back out!

Reduce heat to simmer and let sauce thicken.

Cover slow cooker, set heat to high and let sauce thicken, about 5 minutes.

Gradually whisk in warmed soy milk a bit at a time, letting sauce thicken before adding more milk.

Not exact matches

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it csauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolet sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cooLet cool / Sauce thickens as it cSauce thickens as it cools.

Let the pasta simmer, stirring occasionally, for 10 - 12 minutes, or until the pasta is tender and the sauce has thickened.

Let the skillet simmer, stirring occasionally, for 10 - 12 minutes, or until the pasta is tender and the sauce has thickened.

Hi Lee, The sauce will thicken as it cools; I would probably let it cool a little bit until it's the consistency of ganache, then top the cheesecake and chill.

Place chicken back in pan and let gently simmer for 3 - 4 minutes, or until sauce has slightly reduced and thickened up.

It lets all the connective tissues in the shank break down and get absorbed into the stew, thickening the sauce and stopping any toughness.

Let the sauce simmer over low heat (stirring often so it doesn't stick) for 30 - 45 minutes or until it thickens and becomes nice and rich tasting.

Let the sauce simmer and reduce (water evaporates) until the sauce thickens up, about 10 minutes.

Stir in the butter, lemon and wine, and let cook, while stirring occasionally, until the wine reduces and the sauce begins to thicken.

turn off the heat and let the skillet sit for a few minutes before serving (this will allow the sauce to thicken a bit).

Let simmer for 5 minutes until sauce thickens to desired consistency.

Bring to a boil and let it cook until the sauce has reduced and thickened a bit and clings to the beef.

Scrape the sauce into a bowl and let cool for 2 hours (sauce will thicken as it cools).

Let the sauce simmer uncovered for about 10 minutes until it is thickened.

- Let the sauce simmer uncovered for about 10 minutes until it is thickened.

Let cool about 10 minutes to allow sauce to thicken.

Lower the heat and let it simmer for about 7 minutes or until the sauce thickens.

Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching.

Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts.

Let simmer for about 10 minutes until the sauce has thickened to your desired consistency.

Let sauce stand, uncovered, in pressure cooker, until slightly thickened, about 5 minutes.

Let simmer, stirring frequently, until sauce thickens and bubbles.

I added cornstarch and let the sauce boil while I was preparing the rest of the dish in order to thicken it up a bit.

Let the mixture simmer until the liquid thickens into a sauce.

Pour sauce into the skillet once the chicken is just nearly finished cooking through and let the sauce cook and simmer until thickened.

Bring the mixture to a simmer and let cook for about 10 - 15 minutes, whisking, until the sauce thickens and coats the back of a spoon.

Pop them in a pan, let them simmer away for a few minutes then remove the sauce from the heat and let it thicken slightly from the chia seeds.

Cover and let cook for 15 minutes, until sauce is thickened.

Once it has thickened remove the sauce from the heat and let it cool before pouring it into a jar or container.

Lower the heat to medium and let the sauce simmer for 1 - 2 minutes, until it thickens slightly.

Let the Veggies and Sauce simmer for a few minutes, until the sauce begins to thicken noticeSauce simmer for a few minutes, until the sauce begins to thicken noticesauce begins to thicken noticeably.

Add the tomatoes and their juices and let simmer, stirring occasionally, until the sauce begins to thicken, about 15 minutes.

While shredding the chicken, increase the crockpot heat to high and let cook for another 20 minutes, with the lid off, to thicken the sauce.

Dissolve the potato starch into the water and add it to the wok, letting it simmer until the sauce thickens.

Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken)

Toss that together a few times, and let the heat slightly thicken the sauce and coat the pasta noodles.

Lower the heat, cover the pan, and let simmer until the sauce thickens a little, about 5 minutes.

Let simmer, stirring from time to time until sauce has thickened, ~ 15 minutes.

Let it simmer on medium - low heat for around 10 minutes until the sauce thicken up and become shiny and glossy.

Bring the sauce to a boil and let it simmer until it thickens.

Let the sauce cool to room temperature, it will thicken.

Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken.

Let simmer, stirring occasionally, until the sauce thickens slightly and bubbles.

Remove from heat and let the sauce rest for about 15 minutes to thicken further.