Sentences with phrase «thicken the sauce so»

Simmer for a couple of minutes to thicken the sauce so it clings to the meat.

Not exact matches

The result was a curry with a lighter consistency so, I added some arrowroot powder to thicken the sauce.

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

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

Even without the sauce thickening the flavor is so good but I bet it's even better when the sauce clings to the chicken!

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

The sauce is thin so I added a little corn starch slurry to it to thicken it up.

The caramel sauce thickens considerably when it cools, so it should have been far beyond a liquid state.

It was a bit liquidy at the end, despite the heaping teaspoon of cornstarch I added, so maybe next time I'll simmer for longer or use my immersion blender for a few seconds to thicken the sauce.

I had some trouble getting the sauce to really thicken even after a long simmer, so I served it with both a ladle and a slotted spoon.

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.

Let the sauce simmer over low heat (stirring often so it doesn't stick) for 30 - 45 minutes or until it thickens and becomes nice and rich tasting.

I didn't really succeed at getting the sauce to thicken, so I'll add arrowroot powder next time.

The pasta should be done while the sauce is thickening, so drain and place pasta back in the pot you cooked it in.

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

Gluten is used as a thickening agent among other reasons, so many and most sauces (including soy), soups, gravy, etc have it.

The slow cooker really locks in the moisture, so the sauce does not thicken much.

And the sauce is thin to begin with so it is best to have patience to let the sauce thicken up before adding more cornstarch.

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

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

I also had trouble with my sauce not thickening so I added just a pinch of xanthum gum which did the trick.

Also, reduced vinegar does not thicken so the so - called BBQ sauce was extremely runny.

Also can't get the Expandex so I bought tapioca starch used for thickening sauces.

I highly recommend investing in some white bean flour, because it is so much healthier for you than refined grain flours, and it works really well to thicken sauces and soups.

I also found reducing the sauce didn't thicken it enough so I added arrowroot off the heat.

But that's what makes this dish so unique — I love the layers of sweet potatoes, ground turkey mixture, and a homemade enchilada sauce that uses coconut flour to thicken it.

As it cools, the sauce will thicken, so re-stir before serving.

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.

Heat through for a minute or so or until sauce starts to thicken.

Bring to a boil, then reduce heat and simmer for about 10 minutes or so, until cranberries have popped and the mixture has reduced and thickened (it will look like cranberry sauce).

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.

I boiled the pasta separately, which I think may have made the sauce a little more watery, so I had to add grated parmesan cheese that I had to help thicken it.

Reduce the heat and simmer, whisking often so that the bottom doesn't scorch, until the sauce thickens, 12 to 15 minutes.

Add the chicken, chicken broth, tomatoes, and onion powder and freshly ground black pepper, and simmer for 15 minutes or so, until the sauce thickens.

Califia almondmilks are much creamier than other nut milk varieties, so the caramel sauce may not thicken the same.

Remember the goal is not so much a gravy as an «au jus» type of sauce, so don't go adding flour or roux to thicken it.

It sounded so easy and I thought I followed the instructions exactly but my sauce just never thickened up!!

I had to thicken the sauce before serving for dinner with the polenta so it would be more like gravy.

Turn the heat down to low, and continue to simmer, until the sauce thickens slightly, another 5 or so minutes more.

Turn up the heat slightly to a medium - high heat and continue to cook the dish for a further 10 minutes or so, until the sauce has thickened and become more of a paste consistency, covering the potatoes.

I also kept the sauce a little thin so that it would thicken up nicely when baking.

A little flour goes a long way to thicken your sauce, so don't get too generous with your measurement.

Watch the sauce so it doesn't thicken too much and burn.

I wasn't really sure what would work best for the pizza «sauce», so I tried cashew cream, but thickened it slightly, by adding less water than I normally do.

The pasta should be done while the sauce is thickening, so drain and place back in the pot you cooked it in.

Still too salty, so I added a glug or two of white wine and allowed it to reduce to a thickened sauce.

I did not have tomato paste, so I used sauce and added some corn starch for thickening and it worked out fine, no ricotta cheese so I used cottage cheese with chives.

The flavour was so intense it was absolutely fantastic, I put some butter but squash in at the beginning to thicken the sauce.

The starch is so low in quantity and is required to help thicken the sauce.