Sentences with phrase «thicken the sauce in»

Combine the acini de pepe and the thickened sauce in a tupperware.

Would there be any way of thickening this without having to remove the chicken and thicken the sauce in a different pot.

Not exact matches

Your sauce should thicken if you put it in the fridge and then you can whip it up the next day if you are still game enough to try.

To thicken the sauce I used tapioca starch, which is a somewhat controversial ingredient in Paleo cooking.

If mixing, do so just before serving as the starch in the pasta will thicken the sauce.

Combine the above sauce ingredients in a sauce pan on medium low - heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1 - 2 more minutes.

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

The sauce is seriously sinful and so simple it's nearly criminal with half & half, Parmesan cheese and basil plus some of the starchy water the gnocchi was cooked in to help thicken it.

In the sauce you could use thickened dairy cream in place of coconut creaIn the sauce you could use thickened dairy cream in place of coconut creain place of coconut cream.

Your sauce will thicken in about 30 minutes after much of the water has evaporated.

Cook chicken in the sauce, stirring around often until bubbly and thickened.

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 csauce: 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 coolIn 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 coolin 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 cSauce thickens as it cools.

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.

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

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.

Hint: if you want to thicken it a little more you can mix a tablespoon of cornstarch in about a tablespoon of water and add to the sauce.

Wheat starch can be used in place of corn starch to thicken gravies, sauces, soups, pie fillings and glazes.

Just before the chicken marsala is done I toss in a few cherry tomatoes and a little cornstarch to thicken the sauce.

Gradually whisk in milk and continue stirring until sauce is thickened.

Add to milk in sauce pan, bring to a boil, reduce to a simmer, and cook until thickened, stirring frequently.

Reduce heat to low and add in white cheddar and blue cheese a couple handfuls at a time until cheese melts and sauce is thickened.

In the US, we most frequently find a light soy sauce (the most common type), a dark soy sauce (with added caramel color or molasses to thicken and sweeten it) and a low - sodium soy sauce (which uses less salt in the production processIn the US, we most frequently find a light soy sauce (the most common type), a dark soy sauce (with added caramel color or molasses to thicken and sweeten it) and a low - sodium soy sauce (which uses less salt in the production processin the production process).

Stir - fry for about 5 minutes until shrimp turns pink, asparagus in nice a tender - crisp and the sauce is boiling and has thickened.

Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze.

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

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

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

6 You can use corn flour made into a watery paste and add it in whilst stirring to thicken the sauce.

Although the red pepper puree won't have as much pizzazz without its partner, the pistachio pesto, it is still good served alone as a salad dressing, a pasta or pizza sauce, or even as a dip, thickened by pureeing in more hemp seeds.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

Add the lime juice to the sauce remaining in the pan and simmer over medium - high heat until slightly reduced and thickened, 10 to 20 minutes.

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.

Season the sauce with salt and cook until thickened and dark red in color, about 10 minutes.

But the thing that bothered me the most about this recipe was that I had to take the chicken out, boil the sauce in a separate pot to thicken it with cornstarch and put it back into the crock - pot, which I feel defeat the purpose of the crock - pot (unless I read the steps wrong).

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.

Place chicken back in pan and let gently simmer for 3 - 4 minutes, or until sauce has slightly reduced and thickened up.

In a small bowl, mix cornstarch with water and mix into slow - cooker to thicken up 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.

It lets all the connective tissues in the shank break down and get absorbed into the stew, thickening the sauce and stopping any toughness.

→ Make gravy with sauteed onions or shallots and mushrooms; add a good vegetable broth, thicken with cornstarch and flavor with soy sauce or, better yet, with nutritional yeast, a cheesy - tasting ingredient found at health - food stores that provides Vitamin B12, a key nutrient that doesn't occur naturally in plant - based foods.

Onions and tomato paste build flavor with a few minutes of cooking in a skillet, as does flour which gains a nutty taste and serves to thicken the sauce made of beef stock and wine.

Using the same pan add in the strawberries and pure maple syrup and saute until the strawberries become soft and the «sauce» thickens slightly and bubbles.

When I started brainstorming lasagna sauce recipe ideas in my head, I suddenly remembered that I'd bought a packet of agar - agar powder (vegan gelatin) to experiment with a dessert recipe for Valentine's Day... What if I use the nutty flavour chickpea flour as a base for my sauce (which I had done once before) and thicken it up with agar - agar powder?

Pulse cashews in a food processor or electric coffee / spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

(It's perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

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.

Stir in shredded chicken and cook until sauce begins to thicken, about 2 - 3 minutes.

If needed, bring the white wine in the chicken to a boil on the stove top for 3 - 4 minutes to thicken the sauce.

It does thicken nicely, even if it's usable only in dark sauces.

Simmer the sauce for 4 - 5 minutes then stream in 2 teaspoons corn starch mixed with 2 Tablespoons water then simmer until thickened and bubbly, 1 - 2 more minutes.