Sentences with phrase «pan sauce thicken»

This will help the tenders brown and the pan sauce thicken.

Not exact matches

Combine the above sauce ingredients in a sauce pan on medium low - heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1 - 2 more minutes.

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 cSauce thickens as it cools.

Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine.

Directions: Step 1: Rinse the cranberries and add all ingredients to a medium size sauce pan and cook over medium heat until it has cooked down and thickened, about 20 min.

Add to milk in sauce pan, bring to a boil, reduce to a simmer, and cook until thickened, stirring frequently.

When the tofu is ready, dump your sauce into the pan and cook for another 2 - 4 minutes, so sauce thickens.

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.

Add the lime juice to the sauce remaining in the pan and simmer over medium - high heat until slightly reduced and thickened, 10 to 20 minutes.

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.

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

- 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.

Using the same pan add in the strawberries and pure maple syrup and saute until the strawberries become soft and the «sauce» thickens slightly and bubbles.

In a medium sauce pan, boil the cranberries, orange juice, sugar, and cinnamon for 10 - 15 minutes, or until the cranberries have all popped open and the sauce becomes slightly thickened.

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

A luscious thickened sauce is created in the roasting pan, a combination of the butter, syrup and sweet potatoes.

Add the sauce ingredients to the pan and continue to stir - fry until the sauce has thickened and coats the beans.

Stir the sauce and add it to the pan; stir - fry over high heat until the sauce has thickened, 30 to 60 seconds.

Return the pan to low heat and allow it to finish cooking until the sauce has thickened and the steak is cooked to your preference about 10 - 15 minutes.

Return the chicken to the frying pan and pour sauce over the top stirring until sauce thickens, about a minute

Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes.

Combine Butter, flour, salt, chicken broth and milk in sauce pan and COOK over medium flame AND STIR FOR 1 MIN or until it thickens.

When your stir - fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir - fry pan or wok is on fairly high heat.

Poured that into the hot pan with the broccoli and tofu and stirred until the sauce thickened.

Add to sauce pan with rest of ingredients and heat over medium heat until thickened.

Pour reserved marinade into a sauce pan and heat until reduced and slightly thickened.

Add the reserved vegetables and the soy sauce mixture to the pan, and cook, stirring constantly until the sauce has thickened to coat the rice, 1 to 2 minutes.

Add sauce back to the pasta pan and cook on low until it begins to thicken - about 5 minutes.

Combine flour and milk in a large sauce pan over medium heat, stirring constantly with a whisk, and cook for about 10 minutes or until mixture starts to thicken.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Add the flour mixture to the pan, whisking constantly, until the sauce is slightly thickened.

In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally.

Continue to stir (switch to a whisk if you feel that the sauce might have lumps) over medium - low heat until the sauce thickens and the spoon leaves a trace on the bottom of the pan.

Ribs can also be heated in the oven right in the baking pan for approximately 20 minutes, or heated on the stove either way turn occasionally as sauce will thicken to form a glaze.

Add Sauce to pan, stir until thickened.

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.

I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet / spicy / savory pot of yum.

Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened.

While the sauce is thickening, get a small sauce pan out and heat it over medium.

Stir together, put the pan back over the heat, and stir gently for about 30 seconds, by which time the sauce will have started bubbling again and will have thickened.

Blend until super creamy then pour into your pasta pan and stir while still on low for 2 minutes until everything heats through and the sauce begins to thicken.

Once the sauce thickens, you add the fish to the pan and cook until done, about 4 minutes on each side.

Pour this liquid in a small sauce pan and cook over medium heat to reduce for about 10 minutes, or until it thickens some.

Sift the juice from the dish through a thick sieve and thicken it in a small sauce pan adding a teaspoon cornstarch and the remaining liqueur.

With the remaining half of the Mop / BBQ ingredients place into a sauce pan and cook over medium heat, reducing heat until sauce thickens.

Tip: If your sauce doesn't thicken enough to use on a burger, combine some of the sauce and 1 tbsp (15 mL) cornstarch in a little bowl, stir until smooth, and then add to pan with remaining sauce, stirring well to combine.

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

Sauce: Add sesame oil and garlic to a pan over medium heat, cook for 2 mins until translucent, add the remaining ingredients minus the corn starch, cook for 3 to five minutes until combined, slowly at in the corn starch and cook for an addition 3 until it begins to thicken.

Add meatballs back to the pan with the sauce, cover and simmer on low for 5 - 10 minutes until meatballs are fully cooked and sauce thickens.

Add to pan and stir until all are heated through and sauce has thickened.