Sentences with phrase «thick sauce after»

Not exact matches

Rather than simmering on the stovetop for a few minutes after adding the curry cashew sauce, I transfer everything to a baking dish and bake in a 350 degree preheated oven for about 20 minutes or until the sauce is thick and bubbly.

After browning, they were covered in a rich sauce (almost a gravy, but not quite so thick and heavy) of red wine and beef stock, and baked in the oven until they were cooked though and the cheese became a pocket of melty deliciousness.

When I did it after, it was so moist and tender that it shredded which is fine, but with the thick sauce, it just isn't what I was going for.

After adding 64 ounces of water and 15 chopped hamburger patties the stuff is transformed into the familiar thick and spicy chili sauce dolloped over hot dogs and French fries at America's largest hot dog chain.

Initially thought there was too much sauce (looked like soup) but after adding the noodles it was lovely and thick, coated each noodle perfectly.

It is not a dish to make ahead because even after you're done cooking, the rice continues to absorb the thick sauce you've worked so hard to create.

I also stirred in some flour after the spices and to make the sauce a bit thicker.

It was a bit soupy so after I shredded the meat, I added the remaining sauce and put it all on the stove and boiled it until most of the moisture was gone and it was thick.

longer at the end, seems to get thicker the longer you cook it and after you remove from heat (the sauce is not at all thin like a previous reviewer wrote).

Other than that, I found the marinade / sauce more than sufficiently thick without a roux after a short amount of cooking - I didn't need as long as indicated but maybe that's because I used a cast iron pan and it retained the heat from the oven better than some other oven proof pans.

After adding sugar stir it continuous until the rabdi reaches a thick sauce like consistency.

When the ribs are almost tender, after a total of about 2 1/2 hours of cooking, remove from the racks, baste the meat side one final time with a thick coat of sauce and cook a final 30 minutes, bone side down.

After 25 minutes, give it a good stir with the spatula then remove from heat if you prefer caramel sauce that's thick but pourable from the fridge.

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

After enjoying an appetizer of black bean puree, flour tortillas, and cilantro salsa, we were served thick, tender steaks topped with a mild jalapeño sauce.

If, after a few minutes it does not get thick, mix together an additional tablespoon of starch with 3 more tablespoons of water and add that into the chili sauce.

The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine.

I just made this sauce, and it's still in the pan reducing down to a thicker consistency, but I've licked the spoon after stirring, and it tastes SO good!

After cooking the sauce with thicken naturally but if you feel it is too thick add in a splash of water until you achieve your desired consistency.

After three hours, the wine should have reduced to a thick, velvety sauce and the beef should be very tender.