Sentences with phrase «sauce pan mix»

cornstarch 1/2 cup water 1 1/2 cup Port Wine 1cup Sugar 2 Tbsp Butter 2 tsp lemon juice Directions In a sauce pan mix water, port wine, cornstarch until smooth.

While the chicken is baking, in a small sauce pan mix together 1 cup of the remaining pesto along with crushed tomatoes and salt / pepper.

Not exact matches

Add the soy sauce mixture to the pan, mix and stir fry for 1 minute more.

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

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

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.

Rinse out the sauce pan, then over medium heat combine and mix the cashew / almond milk, coconut sugar and red coloring.

Add all of the Sauce ingredients together in a baking pan and stir a few times to mix up a bit.

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).

Put squash into a large sauce pan and use an immersion blender for 30 seconds or more until squash and skin are smooth - OR - Put squash into a stand up blender and mix for 2 - 3 min and then transfer to a large sauce pan.

Add the coleslaw mix and the sauce from a cup to the frying pan and stir to combine with the meat.

All you need to do is to brown a pound of ground meat in a frying pan, then throw in a bag of coleslaw mix and a sauce made by mixing soy sauce, minced garlic, sesame oil and ground ginger (see the printable recipe card on the bottom of this article for the exact ingredient proportions).

Put squash into a stand up blender and mix for 2 - 3 min (if you left skin on, less if not) and then transfer to sauce pan — Or - put squash directly into a 4 qt.

Mix your pasta & sauce together, and place in a baking dish or mini cast iron pans, and broil for a few minutes to get the cheese sauce nice and browned on top.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!

When sauce is melted and mixed, remove pan from heat and stir in the parsley and garlic.

Sooooo, I just melted the margarine in the same sauce pan I had melted the sugar and the maple syrup and then I just mixed it in the pie, mixed it real well.......

Heat the oil in a pan and add the rice, tuna, carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.

In a 2 quart sauce pan, mix together sugars and maple syrup.

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.

Make the mushroom stock (I used a Knorr stock cube) and mix in the reserved pan juices, soy sauce, Worcestershire sauce, cornflour and English mustard.

Give the cooked sauce to the pasta in the pan, add the crumbled feta and mix well.

Also, try wrapping some around a mix of sauteed mushrooms with soy / garlic / scallion / chive and then pan frying them, and drizzle some Worcestershire sauce on top.

Once you have added half of the milk, use a spoon to scrape the corners of the sauce pan to free up and incorporate any dry ingredients that may not have mixed with the milk.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

You need to spiralize and chop some veggies, later add them to a pan, mix all the peanut sauce ingredients, and you're ready to enjoy this delicious and packed with nutrients dish!

If it's all mixed in together, pour off half the can into a sauce pan and keep the remaining half aside for later.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Make a quick sauce by mixing the almond milk and arrowroot together in a small bowl, then add the mixture and the garlic to the frying pan and stir into the noodles.

Mix soy sauce, sugar, fish sauce and lime juice and add to pan.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

While the grill or grill pan is heating, mix together the ground beef, hot sauce, Worcestershire, salt, and pepper.

1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one teaspoon for greasing the sheet pan) 1 teaspoon smoked paprika (mild) 1/2 teaspoon smoked hot chipotle powder (optional — it's mild without it, not spicy) Preheat the oven to 375oF.

If they can stand up to being mixed around in sauce, add them to the pan with the teriyaki sauce, and toss to coat.

I mixed the liquid smoke, soy sauce, and lime juice, and poured the mixture over the veggies in the pan, stirring to get the veggies covered by the sauce.

Measure 10 cups water into 3 - quart sauce pan and whisk in soup mix.

I started these with a homemade sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a small jar of slow roasted tomatoes I also had canned in the fall and infusing it with more flavour by adding fresh garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all together in a pan.

After that, in a sauce pan add coconut milk (I like to use cashew milk for it's creamy texture), cacoa powder and mix until well blendend then cool.

, crushed up chips or Harvest Snaps in lieu of croutons, pan grilled or crisped cheese, and out - of - the - box dressings such as Sriracha mixed in plain yogurt, peanut butter mixed in orange juice or even cold spaghetti sauce.

Add salt, black pepper powder and mustard sauce to the pan and give a good mix to it.

I was craving a stir fry with those delicate little rice noodles and a salty, spicy, curry based sauce this week, so I revisited my original recipe for Singapore Noodles, increased the curry powder (because I wanted FLA - VOR), threw in some crispy pan fried tofu, and a bag of Slaw mix.

I omitted the sambal sauce and mixed the hoisin directly into the soy sauce mixture then poured half the sauce into the pan to cook.

Shred meat and mix with the sauce in the pan.

I used a 2 Quart Sauce Pan (I don't have the appropriate size loaf pan), mixed ingredients in a Vitamix (so easy!)

Remove the bowl from the sauce pan and either transfer to a standing mixer (with whisk attachment) or use a hand held mixer to beat on high speed about 5 minutes, or until the mixture is cool and thick.

Also drain the tomatoes before you add t the mix, and be sure to coat the bottom of the baking pan with 1/4 cup sauce before you bake the tortillas.

Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat

While dough is mixing, combine the GLAZE ingredients in a small sauce pan and simmer 15 minutes over low heat, stirring often.