Sentences with phrase «thicken the sauce on»

Scoop the mixture in thickened sauce on to the shells and top with homemade fresh bread crumbs (coarse) and grated cheese.

Not exact matches

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 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.

Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken.

Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.

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.

Turn InstantPot back on and select «saute» sauce will thicken as it comes to a boil.

The top layer has a texture between a light sponge cake and a meringue and the pudding layer on the bottom is more of a sauce that thickens to a pudding texture as it cools.

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.

- 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.

I made mine with gluten free bread crumbs, and baked them, but feel free to use what you like, have on hand, or have the time and energy for — frozen chicken fingers (yup, the is what mom usually did), homemade fried or baked breaded chicken tenderloins, really even boneless, skinless breasts can be used if you want to keep it lighter, but it doesn't absorb the flavor and help to thicken the sauce quite as well.

The sauce seemed a little thin at first but the next day it thickened up beautifully and the flavors were right on the money.

Had no problem with the sauce thickening on its own.

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

The sauce will thicken up a bit on standing.

Arrowroot is an easy to digest starch (though not allowed on the SCD diet) used to thicken sauces and in baking.

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

Bring to a boil, reduce the heat and cook for 15 minutes on medium heat to thicken the sauce.

When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings.

I pre baked my empty pie shell for about 20 minutes, added the thickened sauce and the cherries, tossed the almond topping on, turned the heat down to 350 and baked it for an hour until the juice was bubbly.

The cornstarch forms a crispy coating on the seitan, so you won't get that, and it helps thicken the sauce.

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.

When your stir - fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir - fry pan or wok is on fairly high heat.

Loosely set, erring much more on the side of a lightly thickened sauce than rich custard, this very quality lends it a deceptively light texture on the palate.

However, if you have tapioca or arrowroot flour / starch on hand I'd highly recommend those for thickening sauces instead.

I don't think I've ever used arrowroot or cornstarch in baked goods, only to thicken sauces / puddings, could you tell me what it does, i.e. what kind of effect does it have on the texture?

Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

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.

You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either as a sauce on the side or make a little more and make it a little thinner and use it as pasta sauce.

Sometimes this sauce won't even need to be thickened — depends on the meat and how juicy the tomatoes are?

Simmer on low heat until sauce thickens, about 20 minutes.

Continue cooking on medium - low heat, stirring frequently, for about 5 minutes, or until the sauce is bubbling and thickened slightly.

Spread it back out on the baking sheets, and return it to the oven for just 2 - 4 minutes, to thicken the sauce onto the cauliflower.

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 on low for 20 minutes, or until sauce thickens.

The first or second time I ever made a big batch of chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime juice) to cut the acid.

Slowly drizzle in warmed MILK; continue whisking rapidly to keep lumps from forming; continue on medium heat and whisk until sauce begins to thicken (about 3 - 5 minutes)

Add sauce back to the pasta pan and cook on low until it begins to thicken - about 5 minutes.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Stir the berries as you cook on medium low heat for about 10 minutes, until all the berries pop and the sauce thickens.

Added a couple of bay leaves, few splashes of Texas Pete hot sauce, then stirred in the bulgar, cilantro, mild jalapeño slices after the quick release, left covered on warm for 20 mins, no need for flour, bulgar seems to thicken it perfectly.

Season the sauce with the herbs, stir well, cover and cook on low heat for 35 - 40 minutes until the Bolognese thickens.

After 4 hours, taste and add additional salt if you feel it's needed, and bake uncovered for an additional 45 minutes to one hour, until sauce is thickened and beans develop a bit of a crust on top.

Reduce heat to low and cook until sauce has slightly thickened and caramelized on the tempeh.

Continue to stir (switch to a whisk if you feel that the sauce might have lumps) over medium - low heat until the sauce thickens and the spoon leaves a trace on the bottom of the pan.

Ribs can also be heated in the oven right in the baking pan for approximately 20 minutes, or heated on the stove either way turn occasionally as sauce will thicken to form a glaze.

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

Keep whisking until all of the milk is added and the sauce is thickened and smooth and cook on low.

On low heat, add butter and swirl until sauce slightly thickens.