Sentences with phrase «medium thick sauce»
Add the tomatoes, lemon grass, ginger, and salt to taste and simmer for 20 minutes, adding water if needed to make a medium thick sauce.
http://www.fieryfoodscentral.com/ Not exact matches
Heat oil in a large thick - bottomed sauce pan on medium heat.
Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.
Reduce heat to medium and boil until the sauce reduces to 1 cup and becomes thick and caramelized.
Cook over medium heat stirring regularly until you have a thick chunky sauce (about 10 minutes).
Keep whisking over medium - high heat for 15 - 20 minutes until sauce is thick enough to coat the back of a spoon and reduced by almost 1/2.
Whisk in milk, increase heat to medium, and cook 3 minutes, or until sauce is thick, stirring constantly.
ince this is a nacho cheese sauce, the consistency is what you expect from it: thick when it's cold, medium thick when it's warm.
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.
12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.
Lower the heat to medium low and let cook until the sauce is thick enough to coat the back of a spoon.
When you have about 5 minutes left on the baking / roasting time of your tofu, combine all soy honey garlic sauce ingredients in a small saucepan and heat over medium until thick and bubbly.
Transfer the sauce to a medium - sized pan and cook over medium - low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.
In a saucepan, mix together the soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
Reduce the heat to medium low and boil gently, stirring often to prevent the sauce from burning, until it becomes thick and syrupy and reduced to about 1 1/3 cups (320 ml).
Blend on medium speed until the ingredients form a thick sauce.
Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
When the mixture comes to a simmer, reduce heat to medium - low and continue to simmer, stirring occasionally, for about 15 minutes, or until slightly thickened — it should be thinner than regular barbecue sauce, but thicker than teriyaki sauce.
1 tablespoon olive oil 1 medium onion, finely chopped 1/2 medium green bell pepper, finely diced 1 - pound can pinto beans, drained and rinsed 1/4 cup wheat germ 1 cup thick tomato sauce or pureed tomatoes 1 tablespoon soy sauce 1 teaspoon brown rice syrup 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon dried basil 6 whole - grain rolls
Increase heat to medium - high and bring the mixture to a boil while adding the water (add more water for a thinner sauce, less thicker).
Combine and warm your tomato sauce and sun dried tomato spread in a medium saucepan over low - medium heat, stirring to combine and adding a little water if too thick.
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3 slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato, sliced thinly crosswise a few thin slices of red onion Instructions: Heat grill on medium.
Ingredients 1/2 cup peanut oil, or other vegetable oil1 / 2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken stock, plus 1 cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile powder (optional) Hot sauce (such as Tabasco) to taste.
Cook the sauce over medium - low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can't taste the flour and is thick enough.
Place all the filling ingredients into a large wok or pan with a lid and cook with the lid on over a low to medium heat until the tofu has melted and all the filling ingredients have cooked down to a thick sauce type texture — this will take about 10 to 15 minutes.
Whisk the sauce until its nice and thick over medium high heat.
When mixture starts boiling, place cranberries and lemon juice in and return to a boil, then bring down to medium - low and let sauce simmer for around 15 minutes until it has achieved a thick jam - like consistency
Pour the sauce back into the saucepan and simmer it over medium - low heat, stirring occasionally, until thick, about 20 minutes.
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
Cook over medium heat, stirring constantly, until the cheese has melted and a thick sauce has formed, 10 minutes.
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
Reduce heat to medium low and simmer 20 minutes or until sauce is thick.
Simmer over medium - low heat, stirring occasionally until the sauce is thick and a deep red color.
This thick creamy, medium - heat sauce delivers the big flavor of cheddar cheese, and the zesty spark of premium green chiles and jalapenos, with homestyle bits of sweet ripe tomatoes, peppers and spice.
In a large sauce pan, add flour and milk over medium heat and whisk continuously until the mixture becomes thick, but still smooth.
Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 4 - 5 minutes.
Add the chopped tomato and cook over medium - low heat for 15 minutes, stirring to break up the tomatoes, until a thick sauce is obtained.
Medium - thick fleshed, with a subtle deep rounded heat, they are excellent in sauces, soups, and as a seasoning for meats and stews.
Return the sauce to medium - high heat and simmer to thicken if needed — or you can add a few tablespoons of water if it is too thick already (in my case!).
Increase heat to medium - high and bring the mixture to a boil while adding the water (add more water for a thinner sauce, less thicker).
What's in it: 1 medium eggplant, cut into 1/4 inch thick «fries» (* removing the skin is optional, it can be slightly bitter but I like it) 1 egg + 1 egg white, lightly beaten 3/4 cup panko breadcrumbs (whole wheat if possible) 1/4 cup parmigiano reggiano (parmesan), grated 1 teaspoon garlic powder 1 teaspoon oregano salt and pepper to taste optional: red pepper flakes, cuz I put them in almost everything marinara sauce for dipping
At this stage the liquids should be reducing into a thick sauce, remove the lid and turn the heat to medium high
Add the par - baked meatballs to the simmering sauce and simmer uncovered over medium heat for 8 to 10 minutes, until the sauce is reduced to a thick glaze.
When the chicken is done baking, heat the orange sauce over medium high heat, stirring constantly to prevent clumping until the sauce is thick and bubbly.
Serve with a small amount of medium thick cream sauce made from fish stock (light plain chicken stock will do if you don't have fish stock), cream, chives and whatever herbs you enjoy.
3 Pour the mixture back into the saucepan, and stir constantly over medium - low heat until the sauce is thick enough to coat the back of a spoon, about 5 minutes.