Sentences with phrase «much sauce for»

The recipe made way too much sauce for the amount of meat, and there wasn't enough meat to fill all the masa.

I would suggest making a little more quinoa as I felt there was too much sauce for the grain (don't double it though..

I think my portions must have been out because there was wayyy too much sauce for the zucchini pasta.

I would definitely suggest doubling, or even tripling the zucchini though, since it was too much sauce for too little noodles.

I've adjusted the recipe accordingly, I must have had some really large zucchini the first time because there was just too much sauce for only two zucchini.

Not exact matches

Although ketchup and sauces still account for just under half its sales, Heinz has expanded over the years to include a much broader array of products across 200 countries, including ABC soy sauce in Indonesia, Quero tomato sauces and vegetables in Brazil and Complan nutritional drinks in India.

Cooked for 20 minutes, in an oven I know was at the right temperature and they were just rawish and doughy once cooled so not to be beaten I've reheated and cooked further they still taste like bad cookie dough and the sauce tastes to much like coconut.

I didn't add much water, just the juices from the roasting tin, as I like soups to be thick, and realised that way it could also be used as a perfect sauce for pasta too.

In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you'll ever need.

In a place where coffee houses offer blends much more potent than roasted beans, and where window shopping takes on a whole new meaning, I came to discover what appetite the Dutch had for hot sauces.

Miriam - Thanks so much for spreading the word and I think the sauce will taste much better with a bit of agave added to it, great idea.

If you think you still have too much liquid in the pot, let the sauce boil, uncovered, for a few minutes, until the liquid is reduced.

1 cup hot sauce (brands like Melinda's or Sriracha work great — if you want a less spicy nugget, then use a much milder hot sauce for the base)

This looks perfect for someone like me who has to stay away from too much red sauce.

I also suppose I could have added more sauce to my pasta at the end instead of saving so much for another meal.

Add the tomatoes and oregano, stir and simmer uncovered for 20 - 30 minutes or until the sauce has thickened and much of the liquid has evaporated.

Thank you so much for such a versatile «bechamel» sauce!

I use buffalo sauce all the time but 3/4 of a cup for just a half a head of cauliflower plus a tsp of chili powder was way to much for me.

You definitely could try, but the sauce is a bit thick for the thin spaghetti squash so I wouldn't use as much sauce

I have made some delicious sauces with dried chilies, soaking and pureeing them or toasting them and grinding them with other spices, but this sauce is way more flavorful than its ingredients suggest and much friendlier for a busy cook.

Making Bolognese sauce every Friday is a new tradition of mine, and even though I've only been doing it for a few weeks, it's already made my weekends much heartier and more delicious.

I love raisins in pasta sauce, so much in fact that since I learned of it 5 or so years ago, nearly each time I make pasta for dinner (monthly at a minimum) it includes a healthy handful of raisins.

I can't wait to try this, it looks amazing, but in the ingredient list for the Tarragon - Mustard Cream Sauce, it doesn't say how much tarragon to use or whether fresh or dried...

You can use all of the sauce for the melting sweet potatoes, but I think the recipe makes a bit much.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

I just find that to be to much sauce and to sweet for my liking.

For me they have made candy and sauce making and chocolate tempering so much easier and far more precise.

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Much googling followed, as I searched for recipes that would use overripe pears other than pear sauce.

It goes with pretty much anything you would normally use any other bread for, but I must add that it also makes the most amazing dunker for sauces, stews and soups.

- 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.

methinks bbq sauce is a bit too much for this... trying tonight with mynewlove, * chimichurri sauce *!

They're just beginning to soften at that point which is perfect for absorbing some sauce while baking but not as much had you just layered them in raw.

For a prettier presentation, serve the banana foster sauce on the side and spoon as much of it as one desires.

(It's perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

The pasta will store MUCH longer this way and will be perfectly cooked when you reheat it (which, when camping can be done by throwing it into some boiling water for a few seconds or, more easily, by mixing it with the sauce or garnish over the heat for a while).

The amount of hot sauce was too much for us, but I don't want to lose the quantity of sauce... if that makes any sense?!

So, freshly home from our trip and with not much food in the fridge, it was time to bring out a jar of that heavenly sauce for a simple pasta meal.

Mushrooms are one of the most versatile ingredients you can use; they are super quick to cook, you can use it as buns for a burger, you can cut them small and use as a filling for pot pies or omelettes, and you can slice them to use on top of pizzas, or on pasta sauces, or for pretty much everything you can think of.

As for the soy sauce — you can certainly try substituting something else but without further recipe testing, I can not speak for how much this will change the overall taste / texture of the dish.

I've seen recipes calling for much less or much more sauce than indicated here — let your own tastes and instincts be your guide.

Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard

(The regular tofu I use comes in a water packed plastic container that needs refrigerating... it has a much chewier texture than the silken, and would not be a particularly good candidate for this recipe because the pumpkin alfredo sauce texture is mostly determined by the texture of the silken tofu).

This makes it simpler for x-ray inspection systems to spot physical contaminants; much easier than when additional products have been added such as nuts, grains or sauces.

It can be used in much the same way as you would use extra virgin olive oil — in salad dressings, on vegetables, pasta, makes a beautiful mayonnaise, as a dipping sauce, with a vinaigrett or as a superior replacement for flax seed oil.

Great for tacos or burritos, Herdez Cooking Sauce has made it so much easier for me to make my Chipotle Flank steak recipe.

If so, how much is needed for the sauce?

It's great for baked goods, pastas, sauces, and pretty much anything you want it to be!

Like most people, I have generally used fresh cranberries for cranberry sauce, but not thought too much of them otherwise.

«There is so much demand for hot sauce,» he says.