Sentences with phrase «then cooking them in the sauce»

Not exact matches

That can be a sauce that's cooked or cold milled, or a seasoning, breading or dry mix which can then be packaged in a wide array of options from small portion control packs, retail or large industrial containers.»

All of the ingredients are pounded together in a mortar until they are very smooth, and then are cooked in coconut milk until a silky sauce is formed.

She would par boil it in broth, then add it to a rich ragu of tomatoe sauce and let it slow cook for hours.

Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about small clumps) then stir in the yogurt just until combined (the mixture will be very thick but fear not) pour the entire contents back into the slow cooker and use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency.

Do you only add 1/4 cup sauce for each layer, then use the rest on the cooked pieces, or should I put all of it in the casserole?

Della Stir Maker Kate over at Food Babbles cooked some fluffy Jasmine Rice in her rice cooker, then topped it with a dollop of tart lemon curd, homemade raspberry sauce, and sliced almonds.

Taco Enchiladas with Cheese Sauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the eSauce Print Prep time 30 mins Cook time 25 mins Total time 55 mins Taco filling rolled in tortillas then smothered in a mildly spiced cheddar cheese sauce and baked until bubbly hot making for some of the best comfort food on the face of the esauce and baked until bubbly hot making for some of the best comfort food on the face of the earth!

Potato Gnocchi are, in essence, cooked potatoes mashed and combined with flour to create a dough that's then rolled out and cut into small pieces then pressed with a fork to create ridges to hold sauce / broth.

The meatballs are rolled in flour before getting seared, then finished cooking in a simple tomato sauce, which thickens and takes on this wonderful velvety, gravy - like consistency.

I would cook the chicken in the Crockpot, steam / cook the broccoli or green beans, and then toss them in the finished sauce.

Continue to cook juices until reduced by half, stir in a bit of butter, then serve as a sauce, drizzled over artichokes.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Just be sure to choose a flavourful sauce because you'll use it twice in the dish: once as a flavour booster to the meat mixture, then again as a condiment on top of your cooked slider.

Instead, cook the meat till done, move and then pressure cook the carrots in the sauce for 5 mins on high.

I spotted a recipe for Buffalo Chicken Sliders that incorporated carrots and celery right into the burger, then coated the cooked burger in hot sauce and topped it with a blue cheese dressing.

I, too, cooked the turkey and onions together and then mixed in the sauce ingredients.

Then you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kThen you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kthen towards the end of the cooking, you'll add in the chopped kale.

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft.

They're cooked in my own vegan bbq sauce, along with extra spices, and then half the recipe is blended to hold it all together.

And for our preference, cooking «correctly» simply means a quick fry to brown the skin all over and then braising in a sauce of your choice.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

My mother - in - law follows the traditional way of cooking it by simmering the tamarind sauce for a while till the raw smell of tamarind disappears and then she adds the chopped greens in it.

Cook this mixture over a gentle heat until it thickens into a curry sauce consistency, then turn off the heat and stir in the spring onions.

Next add in the butter and chipotle sauce, cook until bubbling and then remove from the heat.

You can make the sauces several hours — or even days — ahead of time, and then when you're ready to eat, the fish will cook up in less than 10 minutes.

I reckon (although I haven't tried it yet) that it would work pretty well in the slow cooker too — but by mixing the feta through or lying it on top of the sauce while it cooks in the day then mixing it through.

I threw in the sauce and the chicken thighs and cooked on manual for 15 minutes, then did natural pressure release.

And also made some filled w / only cabbage and (cooked) ground beef then dipped in bbq sauce to eat.

However, when not in mood to bread and fry chicken, I often saute it in little oil and seasonings until it is crisp, caramelized and fully cooked... then just mix in sauce.

- 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.

1) Cut beef into small cubes 2) Chop onions, bell peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef in a wok for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add in chopped bell peppers and stir - fry until peppers are cooked 6) Add in tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice

I just threw 1 pound of boneless skinless chicken thighs in my smaller crockpot with 1/2 cup of GF soy sauce and cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]

Chopped onions sauteed in some oil then add long grain rice, andd spices (usually just salt and pepper) then a can of tomato sauce with more water to cook the rice

Amaranth that has been cooked and then chilled can also be used in place of cornstarch as a thickening agent for soups, jellies or sauces.

When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.

When you're ready to eat, defrost them, and then when you're ready to cook, make the sauce pour some on top, put them in the oven, cook like normal, and then top with more sauce to your preference when they're done.

Cook these all until browned and then add in your barbecue sauce and stir to combine.

In the same pot you cooked the vegetables in, you'll cook mushrooms until they release their moisture then add tomato paste and soy sauce, and that combination is pure geniuIn the same pot you cooked the vegetables in, you'll cook mushrooms until they release their moisture then add tomato paste and soy sauce, and that combination is pure geniuin, you'll cook mushrooms until they release their moisture then add tomato paste and soy sauce, and that combination is pure genius.

In the direction for cooking chicken, you mention cooking it in «Buffalo sauce,» but then in the second paragraph you refer to «the dressing.&raquIn the direction for cooking chicken, you mention cooking it in «Buffalo sauce,» but then in the second paragraph you refer to «the dressing.&raquin «Buffalo sauce,» but then in the second paragraph you refer to «the dressing.&raquin the second paragraph you refer to «the dressing.»

While couscous is cooking, Heat remaining teaspoon of oil in a small nonstick skillet and saute pepper, onion, and edamame until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

Whisk cornstarch, apple butter, sherry and soy sauce together in bowl until smooth, then stir into slow cooker.

Barely cooked, set aside and then dunked in hot water when ordered to finish the cooking process, the egg is cracked into a small saucer and sprinkled with soy sauce and white pepper.

Add garlic, stirring until fragrant, then gradually whisk in yogurt mixture; increase heat to medium and cook, stirring for several minutes until sauce is simmering, smooth and thickened.

Cook the quinoa in the sauce, then add in the rest of the ingredients after the pressure is released.

You will then add the meatballs back to the sauce and cook the chicken meatballs in the sauce for 15 minutes on low in a covered skillet.

Chopped onions are always cooked to translucency in the lard; Paprika and sour cream are added to pan drippings after meats have been browned to make a rich sauce, which is then served over meat and peppers.

After months of experimentation in her family kitchen, Marie developed a recipe that utilized cooked vegetables such as onions and carrots as a base, and then added pureed raw habaneros until she found the proper heat level for her Regular and Extra Hot sauces.

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

I was actually thinking of trying to convert a recipe for making a tarte tatin by cooking the apples in a cast iron frying pan with 6Tbsp butter and 1 / 2cup sugar (thought I would try honey to make caramel sauce) and then putting the pecan crust over the top and baking for 30 min.