Sentences with phrase «thickened sauce back»

Gradually stir the thickened sauce back into the cooker.

Stir thickened sauce back into solids and heat through.

Not exact matches

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

Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5 - 8 minutes.

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.

Don't worry if you let your sauce thicken a little too long though, simply add a little more almond milk and stir to combine to thin it back out!

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

I dip out a half cup of sauce, then thicken with flour / cornstarch, add back to pot.

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).

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

Return to the heat and cook for approximately 20 minutes until the sauce thickens and sticks to the back of a wooden spoon.

Cook, whisking frequently, until sauce thickens and coats the back of a spoon.

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

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

If you return your pot back to the stove, the sauce will continue to thicken.

Whisk in milk; simmer over medium - low heat; stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.

After about 20 - 25 minutes, the sauce will thicken enough to coat the back of a spoon.

When the sauce has thickened, it will easily coat the back of a wooden spoon.

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.

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.

Stir in the Parmesan, then cook for another 3 - 5 minutes, or until the sauce begins to thicken and coat the back of the spoon.

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

Bring the mixture to a simmer and let cook for about 10 - 15 minutes, whisking, until the sauce thickens and coats the back of a spoon.

Stir back into skillet to thicken sauce.

Stir together, put the pan back over the heat, and stir gently for about 30 seconds, by which time the sauce will have started bubbling again and will have thickened.

Deglazing requires pouring most of it off before adding the broth to deglaze, not clear whether you added it back in to thicken and make the sauce.

While they were resting, I put about half a tablespoon of arrowroot powder into the pot, turned it back up to saute and thickened the sauce.

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

Add meatballs back to the pan with the sauce, cover and simmer on low for 5 - 10 minutes until meatballs are fully cooked and sauce thickens.

The sauce thickens in the fridge, but 10 seconds in the microwave and a good stir gets it back into shape.

Bring to a simmer and stir occasionally until sauce is thickened (coats the back of a spoon), about 15 minutes.

The only thing I did differently was to reduce the sauce in a pan afterwards (to thicken it up) before adding it back to the noodles.

Return the medallions, along with their cooking juices, back into the pan; stir well and simmer for about a minute until the sauce thickens, then kill the heat.

Return the medallions, along with their cooking juices, back to the pan; stir well and simmer for about a minute until the sauce thickens, then kill the heat.

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.

Roux (roo) is a thickening agent for soups and sauces with roots dating back more than 300 years in French cuisine.