Sentences with phrase «sauce thickened»

Enjoy it with creamy white chunks of tofu over my silky, golden, and pleasantly spicy melange of red bell peppers, onions and chard in a coconut - red curry sauce thickened with pureed pumpkin.

If that's what you're craving, make a quick white sauce thickened with flour and whisk that into the chili toward the end of cooking.

sauce thickened quickly.

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

5 stars based on 36 votes Share on TwitterShare on FacebookShare on Pinterest In this family - friendly Indian dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt.

Alabama Sauce — Alabama's contribution to the barbecue world is a vinegary white sauce thickened with eggs or mayonnaise.

-- Alabama's contribution to the barbecue world is a vinegary white sauce thickened with eggs or mayonnaise.

Cook until the sauce thickens, 2 to 3 minutes.

Cook until sauce thickens, about 20 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 cools.

Continue whisking until the sauce thickens.

Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer.

Cook over medium - high heat, stirring, until sauce thickens, 3 minutes.

Once boiling, add the rest of the ingredients (except for the beans and garlic) ending with the flour and whisk everything together until sauce thickens.

Even without the sauce thickening the flavor is so good but I bet it's even better when the sauce clings to the chicken!

Cover slow cooker, set heat to high and let sauce thicken, about 5 minutes.

After stirring and cooking for about 2 to 3 minutes, whisk in milk and continue whisking until the sauce thickens, which will happen quickly.

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

Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.

Return to boil, then reduce heat and simmer 20 minutes, stirring occasionally, until sauce thickens.

Add the cornstarch and water mix and stir until sauce thickens.

Whisk in the whipping cream and continue to cook and whisk until sauce thickens; about 1 to 2 minutes.

Reduce heat to simmer and let sauce thicken.

Add the chicken along with its stock into this post and cook on low flame till the chicken is completely done and the sauce thickens.

Lastly add the tomatoes and the red wine and reduce over a medium heat until the sauce thickens to desired consistency.

Bring to a boil and reduce to a simmer, stirring often and scraping any browned bits until the sauce thickens for about 8 - 10 minutes.

Don't worry if you let your sauce thicken a little too long though, simply add a little more almond milk and stir to combine to thin it back out!

Bring to simmer and cook, stirring constantly, until sauce thickens.

Reduce heat to medium; boil, stirring frequently, for 5 to 8 minutes or until sauce thickens and darkens slightly.

Whisk until the sauce thickens.

The caramel sauce thickens considerably when it cools, so it should have been far beyond a liquid state.

Cook for a few minutes until everything is heated and sauce thickens.

Hi Tracey, Once it cools and is refrigerated, yes, the sauce thickens to the point of needing to eat it with a spoon.

Simmer until the sauce thickens slightly, about 10 minutes.

Stir constantly until the sauce thickens, should be no more than 5 minutes.

Add the tofu, oregano and basil to the tomato mixture and leave to simmer for 5 minutes until the sauce thickens up a bit

Simmer until sauce thickens, about 10 minutes.

Stir well to combine and cook for an additional minute or two, or until the sauce thickens.

Return to the heat and cook for approximately 20 minutes until the sauce thickens and sticks to the back of a wooden spoon.

Had no problem with the sauce thickening on its own.

Cook, whisking frequently, until sauce thickens and coats the back of a spoon.

Simmer a few minutes more until sauce thickens.

Let the sauce simmer and reduce (water evaporates) until the sauce thickens up, about 10 minutes.

Ok, another thing to try with canned black or pinto beans... Simmer until the sauce thickens as you suggested above, adding a bit of cumin to the beans, and top with Pico De Gallo, and fresh avocado... Absolutely delicious.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens.

Put the Dutch oven on the stove and heat over medium - high for another 10 minutes or so until sauce thickens and reduces.

Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.

When the shrimp are almost cooked, add the sauce into the wok, keep stirring until the sauce thickens.

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

Heat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thickens.