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.