Sentences with phrase «thicken the sauce into»

In this case, the cheese will quickly help to thicken the sauce into a dip, whereas gravy takes about 10 - 15 minutes to reduce and thicken up on the stove top with no added ingredients except seasonings.

Simmer 10 minutes, thickening the sauce into a thin, syrupy consistency.

Not exact matches

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.

Pour mixture back into saucepan and stir to incorporate until sauce is thickened.

The sauce will thicken as the starches from the pasta seep into it, so combine just prior to serving.

Remove the pasta from the heat and pour the egg / cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce.

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

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

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.

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

I boned and shredded all the chicken Ned put it into the thickened sauce.

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.

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).

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.

However, it can also be ground up into brown rice flour that can be used for breading, thickening sauces, and gluten free baking.

Then pour the mixture into the wok and allow the arrowroot powder to thicken the sauce.

The seeds of the Kumquats have a natural ability to help thicken the fruit juices into a spreadable sauce.

I'm trying to stay strictly primal / paleo, but I always run into problems when I need to thicken sauces or soups.

Add chicken back into sauce and cook 3 to 5 minutes until slightly thickened.

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

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

The sauce will thicken just a bit and absorb into the tofu making them insanely delicious.

Scrape the sauce into a bowl and let cool for 2 hours (sauce will thicken as it cools).

After bubbling away for 10 minutes or so, the liquid magically thickened into a flavorful sauce, and the pasta became al dente perfection.

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

Stir thickened sauce back into solids and heat through.

I made this chicken tonight for our supper, but after thickening the sauce I added the shredded chicken back into it, then I slightly heated fresh mini pizza crusts and placed the chicken and sauce inside and folded it in half.

Whisk into sauce and cook until thickened, about 2 minutes.

Pour reserved marinade into a sauce pan and heat until reduced and slightly thickened.

For a thicker sauce: Move the leftover sauce from the slow cooker into a pot on the stove and add 1 tablespoon of cornstarch (mixed into 2 tablespoons of cold water before adding to the hot mixture) to the sauce to thicken it.

Continue cooking over medium - low heat until mixture has thickened into a sauce.

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.

Stir into the skillet and cook with chicken over low heat, until the sauce has thickened.

Mixture will thicken considerably into a velvety, smooth sauce.

Pour cornstarch slurry into apples, stir to combine thoroughly, and cook for another minute or two until sauce thickens.

Gradually pour slurry into simmering broth, stirring constantly until sauce thickens slightly.

each 6 to 8 pieces into the deglazed & thickened sauce (or whole 5oz.

Let the mixture simmer until the liquid thickens into a sauce.

The flour helps thicken the juices from the apples into a nice sauce.

Gradually stir the thickened sauce back into the cooker.

Then, pour approximately 1/3 of your sweet sauce into skillet and cook another minute, or until everything is tender and sauce is slightly thickened.

If the sauce is still too thin, continue to simmer uncovered until thickened to the right stew - like consistency and pour evenly into the dish.

Pour sauce into the skillet once the chicken is just nearly finished cooking through and let the sauce cook and simmer until thickened.

I made a roux with about 1T of sauce and 1/2 T of flour, whisked it into the sauce and it helped thicken it right up.

Continue to cook on low for another 3 - 5 minutes until the sauce thickens and soaks into the shredded chicken.

Stir into slow cooker and cook for about another 30 minutes until sauce thickens.

Once it has thickened remove the sauce from the heat and let it cool before pouring it into a jar or container.

I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet / spicy / savory pot of yum.