Sentences with phrase «n't absorb sauce»

However one complaint is that the noodles clump together when cooked and don't absorb sauce or soup as well as other noodles, so it takes a lot of effort to mix it up distribute it evenly with a sauce so that you're not just getting big bites of noodle.

If the cooked wings come in contact with much air after they are fried, they «seal» — and won't absorb the sauce as well.

Spaghetti or linguine work well but the don't absorb the sauce as well as my favourite bucatini (slightly thicker than spaghetti with a tiny hole in the middle).

Not exact matches

You don't want your sauce to be too mushy — I always pull it from the heat once a few cranberries begin to pop and the liquid is mostly absorbed (it will continue thickening off of the heat source as well).

You need to lightly fry the corn tortillas in hot oil to seal them so that they don't absorb the bean sauce and that they become pliable so that you can fold them without breaking them.

I made mine with gluten free bread crumbs, and baked them, but feel free to use what you like, have on hand, or have the time and energy for — frozen chicken fingers (yup, the is what mom usually did), homemade fried or baked breaded chicken tenderloins, really even boneless, skinless breasts can be used if you want to keep it lighter, but it doesn't absorb the flavor and help to thicken the sauce quite as well.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

It's important to use chicken thighs versus chicken breast or tenders so it can absorb the sauce well and not dry out.

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.

The pasta will continue to absorb liquid as it sits in the sauce, so don't be alarmed if the mac cheese seems really loose (the macaroni will continue to absorb moisture as it sits).

It is not a dish to make ahead because even after you're done cooking, the rice continues to absorb the thick sauce you've worked so hard to create.

You won't taste the vinegar but it will help the noodles absorb the sauce.

Lately, I've been having a lot of success with cooking pasta in what I think of as «risotto style» with a minimal amount of flavorful liquid that gets absorbed into the pasta as it cooks, creating pasta that bursts with flavor, as well as a nice sauce that isn't tomato - based.

The sauce seemed really salty at first (use less than called forwas if you don't use coarse Kosher salt), but much of the saltiness was absorbed by the shrimp as they simmered.

This will allow the pasta to absorb some of the sauce but not dry it out.

The noodles weren't just coated in the sauce, they absorbed the sauce and the color!

Noodles absorbed some sauce, was not soupy.

Let the mixture come to a simmer, cover with a lid (if you don't have one you can use a piece of foil or even a large metal baking sheet), reduce the heat to medium - low, and cook for 15 minutes (stirring once), or until the noodles are cooked to your liking and almost all of the liquid is absorbed (there will be a bit left over to create a sauce).