Sentences with phrase «thicken the sauce once»

Not exact matches

I also added extra milk and tomatoes and then thickened it with some cornstarch once the pasta was cooked to get more of an extra creamy sauce.

You don't want your sauce to be too mushy — I always pull it from the heat once a few cranberries begin to pop and the liquid is mostly absorbed (it will continue thickening off of the heat source as well).

Once it's pureed, the sweet onion and dates also help to thicken the sauce.

Then return the chicken to the slow cooker once the sauce is thickened to your liking.

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.

Once boiling, add the rest of the ingredients (except for the beans and garlic) ending with the flour and whisk everything together until sauce thickens.

Bake for 20 - 25 minutes, or until the meatballs are warmed through and the sauce is thickened, stirring once halfway through the cooking time.

Once you are ready to eat, you simply shred the chicken breasts and then reduce the sauce over the stove with a bit of cornstarch and water to thicken it up.

Hi Tracey, Once it cools and is refrigerated, yes, the sauce thickens to the point of needing to eat it with a spoon.

- 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.

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?

Once the sauce has thickened, remove from the heat and set aside.

Once your mixture starts to thicken and turns darker, your sauce is ready.

Once the sauce has boiled for 1.5 minutes, turn the heat down to medium and simmer until the sauce begins to thicken and reduce, about 9 - 10 minutes, stirring frequently.

I'm guessing from your recipe that it comes to about 2 cups, once the sauce has thickened slightly and cooled?

Once all the milk is added, continue cooking, stirring occasionally, until the sauce is thickened.

Simmer over medium - low heat for about 10 minutes, stirring once in a while, until the sauce thickens.

Cook the tofu however you usually would and then add the tofu and sauce together once the sauce is reduced / thickened.

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.

Once the tomato sauce was thickened, in went the peas and pieces of oven - roasted chicken.

The chicken, once shredded, is left to simmer in the peppery ají amarillo sauce until thickened.

Once all of the milk is added, continue to stir and cook for another 3 - 5 minutes, until the sauce thickens.

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

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

Once the sauce has thickened, add in the Bean Sprouts, green portions of the Green Onions, crumbled Tofu, and cooked Noodles.

If you look in one of the photos you can see that it definitely is pourable and creamy like most homemade Alfredo sauces, but not thin at all, but once it clings to the warm noodles will thicken up almost immediately once coated around.

Once the sauce thickens, you add the fish to the pan and cook until done, about 4 minutes on each side.

The glaze / sauce is great - however I usually use a fat separator once it's all done and the heat the remaining sauce with a little cornstarch to thicken more quickly.

Add the milk, all at once, and the hot sauce, stirring constantly until the mixture starts to thicken.

Once the tofu is golden on both sides, pour the sauce over the tofu in the skillet and cook over medium heat until sauce has thickened and fully coats the tofu.

Once the sauce thickens, taste it and season with a generous amount of black pepper, more salt if needed and add some date syrup (or sugar) if you find the dish too acidic.

Once the onions are soft and you've added the spices, add the tomatoes, tomato puree and wine, then cook on a medium heat, stirring occasionally for 20 minutes until the sauce has thickened.

If your sauce looks too thin, don't worry, it will thicken up once you add the grated cheese and after cooking in the oven.

Once sauce has thickened, mix in lime juice by teaspoonfuls; season ancho butter sauce with salt and pepper.

(Sauce will thicken once cooled.)

Then, once the chicken is cooked, you can thicken the sauce with the arrowroot flour as instructed in the recipe.

Once the mixture has thickened a bit mix in apple sauce, coconut milk, and maple syrup

Once the cheese is melted and the sauce has thickened, reduce heat to low, continuing to stir occasionally.

Once the milk comes to a boil, reduce the heat to low, and simmer until the sauce has begun to thicken stirring frequently with a whisk, careful to not burn the milk.

Once the sauce has thickened (it should coat the back of a spoon), remove the bay leaf, and using a whisk to combine, melt in the grated cheese.