In a large
sauce pan cook onions in butter (over medium heat) until soft and translucent.
Not exact matches
Hi Claire, lots of veg make awesome
sauces — tomatoes are great because they're so saucy but I definitely think you could experiment with slow
cooking and blitzing any veg in a
pan with oil and seasoning — let me know how you get on!
Start by
cooking the rice, simply place the rice in a
sauce pan with the boiling water a pinch of salt.
Heat the butter and oil together in a
sauce pan, add the bacon, and
cook for five minutes over low heat.
Cover the
sauce pan and keep warm while you
cook the steaks.
Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini,
sauce, and basil (if you have leftover tomato or zucchini you can put it in the
pan alongside the stacks to
cook in the tomato
sauce).
The shrimp are so delicious when they've
cooked in the
sauce, I could nibble on them straight out of the
pan.
In a large
sauce pan, combine marinara
sauce with the
cooked meatballs, and simmer own low until
sauce is heated through, about 3 - 5 minutes.
Meanwhile, mix together the honey, soy
sauce, ginger, garlic, coriander, lime juice and add to the
pan with the
cooked tofu and gently
cook for 4 minutes.
Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and
cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the
pan Drain macaroni and return to pot Add cheese
sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
In this case, I went for reduced blueberries (simply
cook down some fresh of frozen blueberries in a small
sauce pan) and some powdered sugar.
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 c
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 c
Sauce thickens as it cools.
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.
In a
sauce pan or pot,
cook pasta according to package directions to al dente.
In a big
pan, add and mix all of the ingredients for the
sauce: 2 Tbsp soy
sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp
cooking wine, 1 tsp sesame oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
Add to milk in
sauce pan, bring to a boil, reduce to a simmer, and
cook until thickened, stirring frequently.
In a 4 - quart
sauce pan melt the second measure of oil over medium heat and whisk in the corn starch,
cooking about 1 minute.
When pasta is
cooked al dente, drain the pasta and add it to the
pan with the kale, mushrooms and
sauce.
When the tofu is ready, dump your
sauce into the
pan and
cook for another 2 - 4 minutes, so
sauce thickens.
After approximately 30 minutes transfer to small
sauce pan, bring to simmer and
cook for 10 to 15 minutes to reduce.
For the cheddar
sauce, heat the olive oil in a medium
pan, and whisk in the flour and
cook for 30 seconds.
Meat and veggies
cooked in a rich and flavorful
sauce - deliciousness in one
pan.
To make the barbecue
sauce, heat the oil in a frying
pan, then
cook onion and garlic for a few mins until soft.
Step 5: Once chicken is fully
cooked, remove chicken from crockpot and carefully pour
sauce into a
sauce pan.
Once everything was done
cooking I added the noodles to the
pan with the veg and touch more of the teriyaki
sauce to give it some more color and heated it through.
Finishing the pasta in the
pan with the garlic and oil ensures every noodle is perfectly
cooked and evenly coated with the delectable
sauce.
Are the meatballs still
cooking at this point or is this just the
sauce cause the last thing before this was, drain butter and than put meatballs back in
pan so I got a little confused about if the meatballs were still suppose to be
cooking or not????
My recipe says to
cook the water and sugar to a boil in a
sauce pan and to boil for 2 minutes before adding the walnuts.
Heat a
pan to medium high heat, add the oil, turkey bacon and garlic,
cook for 5 minutes, add the rice and soy
sauce, mix add the peas and the eggs, stir until well combined.
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.
- 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.
It may not be called «one pot meal» but this flavorful meal just needs a sheet
pan,
sauce pan (for
cooking rice), and a blender / food processor.
Chop your onion and garlic into small pieces and start to
cook them in a
sauce pan on the coconut oil.
While the veggies are
cooking, in a small
sauce pan, melt the butter.
Place in a
pan with the minced onion, hot
sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and
cook over medium heat with a drizzle of olive oil.
Add the stock to a
sauce pan and add the sliced carrots, briefly
cook for a few minutes until jut softened.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the
cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for
pan frying Optional toppings: — homemade or store bought apple
sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
In a small
sauce pan add the milk, honey, grated apple and almond flour mixture and
cook over medium heat, stirring frequently for 7 - 10 minutes.
Give the
cooked sauce to the pasta in the
pan, add the crumbled feta and mix well.
I made the
sauce in a separate
sauce pan, in case I didn't like it, and made my regular
pan sauce in the
pan I
cooked the ternderloin in.
In a
pan, add all the ingredients for
sauce: garlic, red pepper flakes, light brown sugar, soy
sauce, corn syrup, white
cooking alcohol, and Korean red pepper paste.
Only tweaks I consistently make now are to 1)
cook chicken in the oven while the spaghetti squash
cooks (to avoid moving
sauce in and out of
pan) and 2) add a few generous spoonfuls of tomato paste in with
sauce before adding squash.
Quick questions, do you add the 1/4 cup of buffalo
sauce while the chicken
cooks in the
pan or after the 5 min the chicken has
cooked?
In a small
sauce pan add the heavy cream, chocolate chips and
cook it over a double boiler over boiling water until smooth and warm.
The
sauce is
cooked right in the
pan with the vegetables, making this dish fuss - free.
In a
pan, add all the ingredients for
sauce: garlic, red pepper flakes, light brown sugar, soy
sauce, corn syrup, white
cooking alcohol (today I used Korean 미향), and Korean red pepper paste.
not sure if the
pan was to hot (although I don't think so) but the fumes from the
sauce while
cooking the chicken was a bit much....
Heat up the pasta, vegetables and
sauce together in a
pan or simply toss together in the pot you used to
cook the pasta in.
Add the meatballs back to the
pan and simmer them in the
sauce until they are
cooked through.
I made a fabulous curry but stir frying the veg separately, and
cooking the
sauce in a
sauce pan, adding the coconut curry
sauce in the bowl, rather than the
pan.